Aired on Health Corner TV - Season 6, Show 15

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Vegetarian Chili Verde

Tags: Healthy Food, Misc Recipes, slow cooker recipes, campfire cooking, crock pot recipes

Aired on Health Corner TV - Season 6, Show 16

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Thai Style Pea Pod & Double Peanut Pizza

Tags: easy recipes, Misc Recipes, Cooking, french cooking, cooking recipes

Aired on Health Corner TV - Season 6, Show 18

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Spaghetti Frittata with Toasty Walnuts and Cheese

Tags: soup recipes, low fat recipes, Healthy Food, Cooking, french cooking

Aired on Health Corner TV - Season 5, Show 11

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Dark Chocolate, Dark Coffee Strawberry Breakfast Smoothie

Tags: soup recipes, slow cooker recipes, webkinz recipes, dutch oven cooking, healthy cooking

Aired on Health Corner TV - Season 5, Show 12

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Citrus Marinated Mahi Mahi over Warm Lentils with Almonds

Tags: diabetic recipes, home cooking, healthy recipes, Misc Recipes, camping recipes

Aired on Health Corner TV - Season 5, Show 15

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Veracruz-Style Striped Bass with Avocado and Olives

Tags: camping recipes, weight control, copycat recipes, restaurant recipes, low carb recipes

Aired on Health Corner TV - Season 5, Show 18

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Olive, White Bean & Chicken Salad

Tags: home cooking, easy recipes, free online recipes, french cooking, Cooking

Spanish ‘Rice’
CarbsPerServing:39 total recipe
Effort:Easy
Ingredients:
1 head cauliflower — freshly ground
1 bell pepper — diced rough
1/2 cup onion — diced rough
olive oil
14 1/2 ounces whole tomatoes — canned
1 tablespoon balsamic vinegar1 teaspoon worcestershire sauce — 1 to
2
1 teaspoon splenda — 1 to 2 salt and pepper — to taste
2 scallions - optional — green only, chopped
garlic powder/salt - optional

How to Prepare:
1) In a small saucepan, add tomatoes, vinegar, worcestershire sauce,
splenda, salt and pepper, and garlic, if using. Break up tomatoes
with a
wooden spoon. Simmer on medium low, covered for at least 30 minutes.
Be careful not to let it cook down too much.
2) Chop up peppers and onion and saute in olive oil a large skillet
over
medium high heat, until the pepper and onion start to get a little
charred.
3) While peppers and onions are cooking, remove outer leaves of
cauliflower,
and cut away at the base until you are left with a stalk stem to
hold onto
and all the green cut away. Use the stalk as a handle and grate the
entire
head of cauliflower on the largest hole. It should be in small,
grainy rice like pieces.
4) Add a little more olive oil to the skillet, and the cauliflower.
Stir,
to make sure the cauliflower is coated and continue to cook until
it’s soft
like rice, but not mushy. (You may want to cover skillet with a lid
and
steam it a bit if you’re in a hurry)
5) Serve topped with tomato sauce and little chopped scallion
(optional).

Tags: nutritious foods, healthy recipes, copycat recipes, low carb recipes, Misc Recipes

Baked Turnip ‘Taters
Serves:5,7
CarbsPerServing:26 total recipe
Effort:Easy
Ingredients:
3 small turnips — tennis-ball sized
3 tablespoons butter — melted
2 tablespoons sour cream2 eggs — beaten
1/4 cup grated parmesan cheese
salt and pepper — to taste

How to Prepare:
Peel turnips, making sure to remove the tough top bits; place in a
saucepan.
Cover with water and bring to a boil. Cover with pan lid, lower heat
and
simmer for about an hour until tender. Drain then cut into chunks
small
enough to fit in your food processor. Place chunked veggies, butter,
and
sour cream in a food processor and puree. Add beaten eggs and cheese
and whirr some more until ingredients are well-mixed (it won’t take
long). Pour
into casserole dish and bake for about 20 minutes at 350F until it’s
a
little brown on top and edges (or you can nuke it for about 7-10
minutes).
You might want to experiment the first couple of times you make it
to see
how brown you like the top. You can sprinkle a little more cheese on
the top
before baking, if you like. Makes 4 servings.

(You can also cube the turnips ahead of time then simmer and it
doesn’t take
so long to cook, but some turnips are so hard to cut when raw that
I’ve
given up on that technique and just boil them whole.)

Optional: add a garlic clove to the cooking veggies and puree along
with
everything else; adds .25 carbs to each serving.

Other options: 1/4 tsp dill, crumbled bacon, etc.

Fluffier than other mashed-potato substitutes, because of the egg
baked in.

Tags: copycat recipes, home cooking, camping recipes, low fat recipes, slow cooker recipes

Spaghetti Squash alla Carbonara
Serves:6,10,7,7,10,10
CarbsPerServing:9g (1g is fiber)
Prep Time:45-60 minutes Effort:Easy
Ingredients:
1 large spaghetti squash (4 lb)
1/2 lb bacon, cut crosswise into 1/4 inch pieces
1/4 cup dry white wine
1 cup heavy cream
2 egg yolks1/2 cup Parmigiano Reggiano cheese (worth the extra cost
to get the real stuff!)
1/4 cup fresh Italian Parsley (flat-leaf), finely chopped
black pepper to taste

How to Prepare:
Pierce the spaghetti squash multiple times with a fork. Bake in a
400 degree oven for 45-60 minutes, until tender.

While squash is baking, fry bacon until crisp. Drain fat and set
aside on paper towels to drain.

Add the wine to the pan and cook for 3-4 minutes on medium until
reduced in volume by about half. Reduce heat to low.

Beat together egg yolks and cream, then slowly stir into wine
mixture. Cook on medium-low until sauce begins to thicken (warning:
make sure temperature is not too high or you will end up with
scrambled eggs).

Once the sauce coats the back of a wooden spoon, return the bacon to
the pan and add the parsley. Cook for 1-2 minutes to heat through.

Cut the spaghetti squash in half, scoop out seeds, then pull strands
out with a fork into a large serving dish.

Pour sauce over hot squash. Sprinkle parmesan over all and toss
well.

Add freshly ground pepper to taste.

Tags: southern cooking, Misc Recipes, crockpot recipes, nutritious foods, cooking school