[B]Swiss Chard with Blood Oranges
[/B]
by Marika Blossfeldt



Editor’s Note by Sheila Fields: They are good for you, they can make you gorgeous and I can’t seem to say enough good things about greens! Grow them in your garden and try eating some each day. Your body will love you! They are loaded with antioxidants, vitamins and fiber and the blood oranges add a nice boost of Vitamin C.



A colorful and tasty delight. Swiss chard can have white, pink, red or yellow stems. These are softer than those on kale or collards, and I often include them in my recipes. If blood oranges are unavailable, a regular orange will do.


Serves 4



[B][I]INGREDIENTS[/I][/B]
2 cups (480 ml) water

2 pinches salt

1 bunch Swiss chard, stems cut into slices, leaves cut crosswise into 1-inch (2-cm) strips

1 blood orange, peeled, separated and cut into chunks

3 tablespoons olive oil
pepper



[B][I]DIRECTIONS[/I][/B]
1. In a large pot, bring the water to a boil. Add the salt and chard and cook covered over high heat, stirring occasionally, until tender, about 5 minutes. Drain and transfer to a serving bowl.



2. Add the orange, oil and pepper to taste and gently toss.

Serve warm.



Variation: This recipe also works well as a cold salad. After the chard is cooked, remove it from the heat and rinse under cold water. Place the cold chard in a colander and drain. Transfer to a bowl, add the orange, oil and pepper and gently toss.

[B]Spinach and Orzo Salad with Cranberries and Almonds[/B]

Source: Keep it Skinny; via Aggie’s Kitchen- Another fantastic tnt salad for us. Sue

[B][I]INGREDIENTS[/I][/B]
1 cup whole wheat orzo, uncooked
3/4 cup toasted sliced almonds
about 3/4 of a 6 oz bag of baby spinach, thinly sliced
3/4 cup dried cranberries
4 oz gorgonzola/feta crumbled
1 tablespoon poppy seeds
1-2 tablespoons sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/2 cup cider vinegar
1/3 – 1/2 cup oil (canola or light olive oil will work)
salt and pepper to taste

[B][I]DIRECTIONS[/I][/B]
• Cook orzo according to instructions on package, set aside to cool.

• In bowl, whisk together poppy seeds, sugar, onion, paprika, vinegar, oil and pinches of salt and pepper.

• In a large salad bowl combine orzo, almonds, spinach and cranberries.
• Gently toss ingredients with 1/3-1/2 amount of dressing, add more or less to your liking. (I don’t like my salad overdressed.)
• Add gorgonzola/feta and gently toss again.
• Serve immediately at room temperature or slightly chilled.

Smoothies
 

In a blender start with one individual container of yoghurt w/active cultures. Whatever is your favorite flavor. Add your greens. I typically add kale, bok choy, spinach, borage etc....whatever you have fresh. Just maybe a leaf or two. Don't over do it. add your veggies. You can use tomatoes, celery, carrots, beets, or whatever you have fresh. Again, don't over do it. Then add your fruit. Any fruit or combinations of fruit will do but I always make sure one banana is in there somewhere. Then you keep adding fruit and tasting until the sweetness of the fruit hits the flavor you like. Then I personally like to add mint. Then add ice until it hits the desired consistancy of a cold milk shake smoothie.

Enjoy and know you just made the healthiest food on the planet, and it tastes awesome too because you kept adding the fruit until it was exactly what YOU liked best.

Remember 1 each, yoghurt, greens, veggies, then just keep adding fruit til it hits the flavor YOU like.

[B][U]Diabetic Friendly[/U][/B]

[B]Goat-Cheese Stuffed Chicken Breasts[/B]

1 pound thin sliced boneless chicken breasts
1 cup baby spinach leaves
4 ounces goat cheese, at room temperature
1 large jar (approximately 25 ounces) tomato pasta sauce

Place the chicken breasts flat on a work surface. Working one at a time,
layer the spinach over the surface of each cutlet. Place a dollop of the
cheese in the center of each piece of chicken, then roll it up, securing it
with a toothpick.
Pour the sauce in a large nonstick skillet set over medium heat and bring
to a boil. Immediately reduce the heat sot he sauce is barely simmering..
Add the chicken rolls, spoon a little sauce over each, and cover the
skillet. Cook for 20 minutes, rotating the chicken once, until the chicken
is cooked through.

Makes 4 servings.

Calories 300, Fat 10 g, Carbs 16 g, Sodium 774 mg, Fiber 4 g.