Chicken and Broccoli-Parmesan Pasta

• Prep Time 10 min
 
• Total Time 30 min
 
• Servings 6

Ingredients

8 

ounces dried whole wheat or multigrain penne pasta (about 2 1/2 cups)

3 

cups Fresh Broccoli, cut into florets

1 

pound skinless, boneless chicken breast, cut into bite-size pieces

1 

teaspoon adobo seasoning

2 

tablespoons olive oil

1 

clove garlic, minced

1/4 

cup light mayonnaise

1/8 

teaspoon black pepper

2 

tablespoons shaved Parmesan cheese

Directions

• Step1In a Dutch oven cook pasta according to package directions, adding broccoli for the last 5 minutes of cooking. Drain well. Return to hot Dutch oven.
• Step2Meanwhile, in a medium bowl combine chicken pieces and adobo seasoning; toss to coat. In a large skillet heat oil over medium-high heat. Add garlic; cook and stir for 30 seconds. Add chicken; cook for 3 to 4 minutes or until chicken is no longer pink, stirring occasionally.
• Step3Add chicken to drained pasta and broccoli in Dutch oven. Stir in mayonnaise and pepper. Cook over low heat until heated through, stirring occasionally.
• Step4To serve, sprinkle with Parmesan cheese.

The Original vs. Healthified

Live Better America lets you enjoy your favorite dishes without worry or guilt. Our nutritionists switch ingredients, reduce amounts and use other kitchen tricks to turn the original recipes into Healthified recipes that are goodand good for you.

Before	After
8 ounces penne pasta	8 ounces dried whole wheat or multigrain penne pasta (about 2 1/2 cups)
1 pound skinless, boneless chicken, cut into bite-size pieces	1 pound skinless, boneless chicken breast, cut into bite-size pieces
2 tablespoons butter	2 tablespoons olive oil
1/4 teaspoon garlic salt	1 clove garlic, minced
1/4 cup mayonnaise	1/4 cup light mayonnaise
1/4 cup shaved Parmesan cheese	2 tablespoons shaved Parmesan cheese

Nutritional Highlights

Calories		360 (before) 320 (after)
Cholesterol		70 mg (before) 50 mg (after)
Saturated Fat		5 g (before) 1 1/2 g (after)
Sodium		510 mg (before) 380 mg (after)
Total Fat		15 g (before) 10 g (after)

http://www.livebetteramerica.com/recipes/healthified-chicken-and-broccoli-parmesan-pasta/0e0b3d22-96c1-4a6a-8111-ef45a5dd5b95/?nicam4=SocialMedia&nichn4=Facebook&niseg4=LBA&creativeID4=Post&sf656926=1

yummy...NOT

more from my farm-acy

Since my quest to become medicine-free is going so well, I'm hoping it will work for my daughter as well. I've been researching foods that will help Chloe, and we're going to incorporate these into our cooking so she may benefit from a medicine-free life as well.
This is what I found:

ADHD

beans

cheese

eggs

meat

nuts

fresh produce

fish

Omega-3

whole grains

multivitamin/multimineral

PDD/Autism

gluten-free

casein-free

dairy-free

rice

potato

fress produce

beans

meat

pultry

fish

shellfish

nuts

eggs

migraines

Omega-3

flaxseeds

caffeine

fish

whole grains

spinach

baked potato

watermelon

almonds

yogurt

good news

This morning I went to the doctor, and he said that I'm doing better with my weight loss. He was surprised that my Thyroid levels were great, considering I haven't taken my meds. Lately, I've been researching healthy foods and natural ways to deal with healing. Soon, I hope to be 100% off medication. I'm finally sleeping better, which is giving me more energy during the day. I'm starting to feel like a new person. Last week, Chloe and I started family counseling at church. There's already a major difference. I still have a ways to go, but at least I'm headed in the right direction.

Chickpea Salad

Ingredients
2 (15-ounce) cans chickpeas, rinsed and drained
1 small red onion finely chopped
1 small red bell pepper, finely chopped
A few ribs celery and leafy tops, chopped
1 clove garlic, minced or grated then grinded into a paste with salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons rosemary, finely chopped, a few sprigs
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Directions
Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper

humor of the day with Maxine

family health and fitness

I found a website that has advice on family health and fitness. They also have some good recipes on there. 

http://www.nhlbi.nih.gov/health/public/heart/obesity/wecan/

my farm-acy

Banana based blue pancake

Ingredients:

Blueberries
1 Large Egg
1 Large Banana

-Peel and slice banana

-Mash banana and add egg.
-Mix until fully combined.
-Heat a skillet on medium.

-Spray with cooking spray.

-Fill a 1/4 sized measuring cup with the pancake batter.

-Pour measuring cup onto heated skillet. Add blueberries (5-7)

-Cook each side until lightly brown. Enjoy!

humor of the day

LOL of the day with Maxine

Italian Sausage and Skillet Peppers

Recipe Ingredients

1 ½ tbsp Smart Balance® Blended Butter Sticks
2 tbsp Smart Balance® Cooking Oil
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 large white onion, sliced
kosher salt, to taste
freshly ground black pepper, to taste
1/4 cup chopped fresh basil leaves
3 garlic cloves, chopped
1 tbsp tomato paste
1 (15-ounce) can unsalted diced tomatoes
1 lb sweet Italian turkey sausage
4 fresh whole wheat sandwich rolls, optional

Recipe Steps

Melt the butter and heat the oil in a heavy large skillet over medium heat. Add the peppers, onions, salt and pepper, and cook until golden brown, about 5 minutes. Add the basil, and garlic and cook two more minutes.

Add the tomato paste and stir. Add the tomatoes and stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer, covered.

Meanwhile, grill the sausage over medium heat, turning them until golden and cooked through, about 15 minutes. Set aside on a cutting board and slice into 1/2-inch pieces. Add the sausage to the pan with the onions and peppers, and stir to combine. Cook until the sauce has thickened, about 20 minutes total. Serve with rolls or Italian bread.

Nutrition Facts

Makes 6 servings.

Nutrition Per Serving: (NOTE: analysis does not include optional roll)
Calories 229
Fat 15g
Saturated Fat 3g
Trans Fatty Acid 0g
Poly Fat 4g
Mono Fat 6g
Cholesterol 67mg
Sodium 582mg
Carbohydrates 9g
Dietary Fiber 2g
Total Sugars 5g
Protein 12g

http://www.smartbalance.com/recipes/italian-sausage-skillet-peppers?utm_source=facebook&utm_medium=referral&utm_campaign=pr--recipes

Zucchini Parmesan Sliders

Ingredients:

• 1 large zucchini, sliced into 1/4-1/2″ rounds
• 1/2 cup flour
• 2 eggs
• 1 cup+ panko
• 4 T olive oil, divided
• salt and pepper
• red pepper flakes, to taste
• 1 1/2 cups marinara sauce
• 5 slices provolone
• 1/4 cup parmesan
• 11 King’s Hawaiian Rolls or slider rolls
• 1 clove of garlic, pressed
• fresh basil, to serve

Directions:

1. Preheat oven to 350F. Slice zucchini into 1/4 inch rounds. Sprinkle both sides with salt and pepper. Heat 2 1/2 tablespoons of olive oil in an iron skillet over medium heat.
2. Divide flour, eggs, and panko into separate small bowls. Whisk the eggs with a tablespoon of water. Dunk the seasoned zucchini in the flour, then eggs, and then panko. Set aside. Continue with all the zucchini. Place half of the zucchini rounds in the hot skillet until crispy. Flip and toast up the crumbs on the opposite sides. Remove and crisp up the remaining zucchini slices. Either place zucchini in the iron skillet or in an oven safe dish. Cover with marinara sauce. Place provolone over each zucchini round. Sprinkle with parmesan, salt, pepper, and red pepper flakes. Bake at 350 for 25-30 minutes or until cooked through and a fork inserts easily into the rounds.
3. Meanwhile stir garlic into remaining 1 1/2 tablespoons of olive oil. Brush onto sliced slider buns. Toast on a grill pan until crispy. Remove from zucchini parmesan from the oven. Serve on toasty buns with fresh basil.

http://www.takeamegabite.com/zucchini-parmesan-sliders/?utm_content=buffercad2a&utm_source=buffer&utm_medium=facebook&utm_campaign=Buffer

farm-acy tip

Curing fever. 
Lemon, ginger, kale, spinach & vitamin C powder

Spinach and Cheese Enchiladas

5 Points +

Flavorful, delicious and incredibly satisfying, these spinach and cheese enchiladas are to die for. Full of good for you cheesiness inside, and then smothered in a delicious enchilada sauce. Perfect for satisfying that Mexican food craving in a healthy way.

Ingredients

• 10 high fiber flour tortillas (I used THESE ones from La Tortilla Factory)
• 1 ½ cups chopped frozen spinach, defrosted, drained and squeezed dry
• 1 cup fat free ricotta cheese
• 1 cup fat free sour cream
• 1 cup reduced fat Mexican cheese blend, shredded
• 1 large jalapeno, seeded and finely diced
• 3 garlic cloves, minced
• 3 green onions, finely chopped
• 1 28oz can enchilada sauce
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 375 degrees. Spray a 9×13 baking dish with non-fat cooking spray.
2. In a medium sized bowl, combine ricotta, spinach, garlic, sour cream, green onions, jalapenos, salt and pepper.
3. Spoon about 1/4 cup of the spinach and cheese mixture onto the center of each tortilla. Roll up, and place seam side down into prepared baking dish.
4. Pour enchilada sauce over the top and cover with shredded cheese.
5. Place in oven and bake, uncovered, for about 20 minutes or until cheese is melted and sauce is bubbly.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 10

Culinary tradition: Mexican

Entire recipe makes 10 servings
Serving size is 1 enchilada
Each serving = 5 Points +

PER SERVING: 182 calories; 7g fat; 23g carbohydrates; 13g protein; 9g fiber

Read more: http://www.laaloosh.com/2013/06/25/spinach-and-cheese-enchiladas-recipe/#ixzz2byPDapjr

LOL of the day

Weight Watchers' Creamy Lemon Pie

Baked BBQ Sweet Potato Chips

makes 2 large sheet trays

2 large sweet potatoes, peeled
2 tbsp extra virgin olive oil
1 1/2 -2 tbsp BBQ seasoning mix (recipe follows)

BBQ Seasoning Mixmakes about 2/3 cup

1/4 cup brown sugar 
1/4 cup paprika
1 1/2 tsp chili powder
1 1/2 tsp garlic powder
1 tsp salt
1 tsp freshly ground black pepper
1/4 tsp cayenne pepper

Mix all ingredients together until well combined.
Store in an airtight container. 

Procedure: 

Preheat oven to 400 degrees Farenheit.Slice sweet potatoes as thinly as possible. I used a mandolin set on 3mm.
Toss potatoes in olive oil and BBQ seasoning mix until well coated.
Place on parchment lined baking sheets in a single layer.
Bake for 20-25 minutes, flipping once half way through, until cooked all the way through.
Let cool completely before devouring.  

http://www.thesweetlifeonline.com/2013/08/14/baked-bbq-sweet-potato-chips/

farm-acy tip

tip from the farm-acy

it's sad but true

farm-acy tip of the day

so true

Jambalaya Blend with Veggies

1 veggie burger
1/2 cup cooked brown rice
2 Tbsp corn
2 Tbsp salsa
1/2 cup chopped red, green, or yellow bell peppers
3/4 cup diced squash
3/4 cup diced zucchini
1/4 cup chopped red onion
1 tsp olive oil
Salt, to taste

Cook burger in a pan spritzed with cooking spray, then chop burger and combine with rice, corn, and salsa. Toss veggies with oil and salt, roast for 15 to 20 minutes, and serve on the side.

Fill up with brown rice. It has more than five times the fiber of the white stuff.

Total: 360 calories

Healthy zuccini bread

3 cups of shredded zucchini
1 cup of unsweetened applesauce
1/2 cup of coconut oil (melted)
3 eggs
3 teaspoons of vanilla extract
1/2 cup brown sugar
1/4 cup pure organic maple syrup
1.5 cups of whole wheat flour
1.5 cups oat flour
2 tablespoons flaxseed meal
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt

Directions:

Preheat the oven to 350 degrees.

Spray your loaf pan or muffins pans with non stick baking spray. Set aside.

In your stand mixer with the paddle attached, blend zucchini, applesauce, oil, eggs, vanilla and sugar. Then blend the remaining ingredients adding the nuts last and stirring those by hand. Spoon the batter into your prepared pans and bake. Loaf – bake for 50-55 minutes or until a toothpick inserted comes out clean. Muffins bake for approximately 20-24 minutes. Enjoy!

farm-acy of the day

tips from the farm-acy

Spinach Ravioli with Zucchini Ribbons

Makes: 4 servings, generous 1 cup each

Active Time: 30 minutes

Total Time: 30 minutes

INGREDIENTS

• 2 medium zucchini, very thinly sliced lengthwise (see Tip)
• 1 pound fresh or frozen spinach-and-cheese ravioli
• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 1/2 cup half-and-half
• 2 teaspoons all-purpose flour
• 1 tablespoon butter
• 1 large shallot, minced
• 1/4 cup dry white wine
• 1/4 cup thinly sliced fresh basil
• 1/4 teaspoon freshly ground pepper
• 1/4 cup shredded Parmesan cheese

• PREPARATION

  1. Put a pot of water on to boil. Place sliced zucchini in a large colander and set it in the sink. Cook ravioli according to package directions. Pour the ravioli and cooking liquid over the zucchini in the colander.
  2. Meanwhile, mash garlic and salt together in a small bowl with a fork to form a coarse paste. Combine half-and-half and flour in another small bowl and place near the stove.
  3. Heat butter in a large skillet over medium-high heat. Add shallot and the garlic paste and cook, stirring, until fragrant, about 1 minute. Add wine and cook, stirring, until almost completely evaporated, 2 to 3 minutes more. Add the flour mixture and cook, stirring, until the sauce is thickened, about 30 seconds. Gently stir in the ravioli and zucchini, basil and pepper. Divide among 4 plates. Top each portion with 1 tablespoon Parmesan.

  TIPS & NOTES

  • To make “ribbon-thin” zucchini, slice lengthwise with a vegetable peeler or a mandoline slicer.

  NUTRITION

  Per serving: 351 calories; 11 g fat ( 6 g sat , 2 g mono ); 53 mg cholesterol; 48 g carbohydrates; 0 g added sugars; 14 g protein; 2 g fiber; 541 mg sodium; 345 mg potassium.
  Nutrition Bonus: Vitamin C (32% daily value), Calcium (28% dv).
  Carbohydrate Servings: 3
  Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1 fat
  http://www.eatingwell.com/recipes/spinach_ravioli_zucchini.html