September, Family Meals month is a good time to set a successful dinner table especially in the fall with hectic family schedules. Interviewing me for her blog post, Chere Bork, registered dietitian, energy igniter, coach and co- author of the Five Ingredient Cookbook asked me as the Family Meals Dietitian to share some tips to…
Author: ygrg2
Pesto Chicken over Tagliatelle
Pesto Chicken Over Pasta This dish is a “fast-no oven-required” dish! By the time you are waiting for the pasta- water to boil, mix pesto ingredients in the blender or food processor and brown the chicken in a skillet. You can even substitute chicken strips with shrimp. Both cook quickly. For hectic days you can save an extra step by using the “Go-To” Pesto –…
Basil Becomes…
Pesto is one of my ways to go ‘green’ and savor that garden flavor long past summer! No waste here! I pick fresh basil leaves from my garden with the wonderful smell (of basil) immediately bursting into the air and onto my hands! High in potassium and vitamin A. Simply wash, pat dry, add in blender with the ingredients…
Best Sandwich? Mom’s Eggplant Parm’
Want a perfect sandwich for the beach or a picnic? Bet eggplant parmesan wasn’t high on your list! I have fond memories of my mom making non-traditional sandwiches for Summer Sunday Outings to the beach. Zucchini and eggs, and yes, MY favorite, eggplant parm’. This sandwich satisfies your taste, your tummy and helps build strong bodies. Eggplant delivers on fiber, potassium,…
Recipe: Homemade Italian Stuffed Tomatoes
Ingredients: Tomatoes – 4 about medium to large Garlic – 1-2 cloves, medium Basil, 5 leaves chopped Olive Oil – 2 Tablespoons Parmesan Cheese – ¼ cup, grated Breadcrumbs ½ cup Anchovies – 3, chopped Green Olives, 2 sliced Pignoli nuts (optional) 1 teaspoon Crushed Red Pepper Flakes, (optional) ¼ teaspoon or to taste Wash…
