Healthy Appetizers: Green Tomato Pickles | Submitted By: QUICKIEP

1 gallon green tomatoes, thinly sliced6 large onions, thinly sliced1/2 cup salt1 tablespoon whole black peppercorns1 tablespoon whole cloves1 tablespoon whole allspice berries1 tablespoon celery seeds1 tablespoon mustard seed1 tablespoon ground mustard3 cups distilled white vinegar3 cups brown sugar1/2 lemon, sliced2 red bell peppers, minced1 red bell pepper, thinly slicedIn a large ceramic bowl or crock, combine green tomatoes and onions. Sprinkle with salt. Refrigerate overnight. Pour cold water over tomatoes and onions, and let stand for 1 hour. Place black pepper, cloves, allspice, mustard seeds and ground mustard in a small cheesecloth bag. In a large pot, stir together vinegar and sugar, and then add the tomatoes and onions, the cheesecloth bag with spices, the sliced lemon, and minced red pepper. Bring to a low boil, and then simmer over low heat for 30 minutes. Fill sterilized jars with tomato mixture, leaving 1/2 inch headspace. Garnish with thin strips of red pepper arrange vertically along the sides of the jars. Screw on lids, and process in a boiling water bath for 15 minutes. Amount Per Serving  Calories: 117 | Total Fat: 0.5g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 32

Amount Per Serving

Calories: 117

Total Fat: 0.5gCholesterol: 0mgSodium: 1762mgTotal Carbs: 28.1g    Dietary Fiber: 1.8gProtein: 1.6g VIEW DETAILED NUTRITION
About: Nutrition Info

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here

Healthy Salads: Mango Pineapple Salad with Mint | Submitted By: Karen Burke-Johnson

2 cups peeled, diced ripe mango1 cup chopped fresh pineapple1/4 cup dried cranberries1/4 cup flaked coconut1/4 sprig chopped fresh mintIn a medium bowl, toss together mango, pineapple, cranberries, and coconut. Garnish with mint. Cover, and chill in the refrigerator until serving. Amount Per Serving  Calories: 50 | Total Fat: 1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Mango Pineapple Salad with Mint

Servings Per Recipe: 6

Amount Per Serving

Calories: 50

Total Fat: 1gCholesterol: 0mgSodium: 10mgTotal Carbs: 11g    Dietary Fiber: 1.3gProtein: 0.4g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »  

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here

Ramadan: Koulourakia II | Submitted By: PA.GRANNY

1/2 cup butter1/4 cup shortening3 cups all-purpose flour1/2 cup white sugar2 teaspoons baking powder2 eggs1 teaspoon vanilla extract1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 cup milk3 tablespoons sesame seedsPreheat oven to 350 degrees F (175 degrees C). Cream together butter or margarine and butter. Add sugar , flour, baking powder, 1 egg , vanilla, ground cinnamon, nutmeg and milk. Chill dough until easy to handle. On a floured board roll tablespoon size pieces into ropes. Place on cookie sheet in S shapes. Brush with remaining egg that is beaten with 1 tablespoon water. Sprinkle with sesame seeds. Bake at 350 degrees F (175 degree C) for 10 to 12 minutes. Amount Per Serving  Calories: 142 | Total Fat: 7.2g | Cholesterol: 28mg Powered by ESHA Nutrient Database

Servings Per Recipe: 24

Amount Per Serving

Calories: 142

Total Fat: 7.2gCholesterol: 28mgSodium: 76mgTotal Carbs: 16.9g    Dietary Fiber: 0.6gProtein: 2.6g VIEW DETAILED NUTRITION
About: Nutrition Info

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here

Healthy BBQ & Grilling Recipes: Beets on the Grill | Submitted By: MOTTSBELA

6 beets, scrubbed2 tablespoons buttersalt and pepper to tastePreheat an outdoor grill for high heat. Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper. Wrap foil over beets. Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving. You don't even need to peel to enjoy! Amount Per Serving  Calories: 208 | Total Fat: 11.9g | Cholesterol: 31mg Powered by ESHA Nutrient Database

Servings Per Recipe: 2

Amount Per Serving

Calories: 208

Total Fat: 11.9gCholesterol: 31mgSodium: 467mgTotal Carbs: 23.5g    Dietary Fiber: 6.9gProtein: 4.1g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »  

Reviewed on Jul. 2, 2010 by TENSMOM    I wasn't sure how to cook beets on the grill, but the foil packet and timing was perfect. I actually had some fancy-schmancy blood-orange infused olive oil a friend had given me, so I sliced the beets in thin circles (and I also sliced a yam to go with it). I placed the beets in a Ziplock and drizzled some of that oil into it, and shook some coarse into it too -- shook it up, and then placed in a foil pouch for the grill. I did the same to the yam, but kept it separate, assuming it would need less time on the grill. The yam was done in 20, the beets in 30. Once off the grill, we combined them together on everyone's plate. To-die for!! Was this review helpful? [ YES ]
8 users found this review helpful I wasn't sure how to cook beets on the grill, but the foil packet and timing was perfect. I... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here

High-Fiber Recipes: Ginger Collard Greens | Submitted By: kdallmer

3 quarts water6 cubes chicken bouillon1 onion, chopped2 cloves garlic, minced1 teaspoon black pepper1 teaspoon salt1 1/2 teaspoons garlic powder1 1/2 teaspoons ginger powder1 bunch collard greens - rinsed, trimmed and choppedCombine the water, bouillon cubes, chopped onion, minced garlic, pepper, salt, garlic powder, and ginger powder in a large pot; bring to a boil over high heat. Add the collard greens, and return to a boil. Reduce heat to medium, and simmer until very tender, about 1 hour. Strain to serve. Amount Per Serving  Calories: 37 | Total Fat: 0.5g | Cholesterol: < 1mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 37

Total Fat: 0.5gCholesterol: < 1mgSodium: 1564mgTotal Carbs: 6.9g    Dietary Fiber: 2.2gProtein: 2.3g VIEW DETAILED NUTRITION
About: Nutrition Info

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here