Recipes for healthy living

2 lbs chicken cutlets 1 ½ cup balsamic vinegar ½ cup divided olive oil 2 cloves garlic sliced 1 package of baby spinach

Bread chicken cutlet in flour and egg (set aside for 10 minutes) Heat ¼ cup olive oil-brown cutlets till golden brown. Remove and place cutlets to paper towel When done put chicken back in the pan and coat with balsamic vinegar on both sides again remove to a plate.

Sauté spinach with garlic and olive oil for 4 minutes place chicken on top of the spinach and serve with sweet mashed potatoes

Recipe for sweet mashed potatoes 4-5 potatoes (1 per person) Boil cubed sweet potatoes for 20 to 30 minutes Drain blend with skim milk, slat, pepper and 2 Tbs maple syrup or honey

Black Beans

4 cans (150z) black beans (goya) 2 shallots chopped 2-3 cloves of garlic sliced ¼ cup of olive oil 2 cans of diced tomato (with or without jalapeno) 1 Tbs chili powder Black pepper to taste Pinch of salt Feta cheese or non-fat sour cream (optional) Cilantro for garnish

Heat ¼ cup of olive oil, add shallots and garlic cook till golden brown. Add chili powder and salt, pepper, and 2 cans of tomato. Cook 5 minutes add beans reduce heat to low cook uncovered for 1 hour.

Optional: add ½ cup feta cheese and 1 Tbs non-fat sour cream into your individual bowls Serve with pasta, couscous, or rice

Jodi's Meat Bolognese

¼ cup of olive oil 3 large cloves of garlic sliced 2 large shallots minced 2 lbs of ground veal 1 cup of shredded carrots ¼ cup red wine 2 cans of whole tomato (28 oz approx) ¼ cup grated cheese 1 box of pasta (your choice) Garnish with fresh basil

Heat olive oil; add garlic cloves and shallots for 2-3 minutes. Add meat and brown it, then add the carrots and sauté. Add two cans of tomato, cheese and wine. Cook uncovered for 1 hour to 1-½ hours on low Boil pasta

Jodi's Oatmeal

(Per serving - multiply per person)

½ cup dry 1-minute oats ½ cup of boiling water ½ sliced banana 1 Tbs currents 1 tsp peanut butter ¼ cup skim or 2 % milk cinnamon to taste(optional)

Add 1/2-cup boiling water to oats; add bananas, currents, peanut butter, and milk. Stir and enjoy

Salad

1 lb. Greens - your choice 2 pears (poached) 4 beets (whole fresh roasted) 1 avocado 2 cups tomato (cut up) optional ½ cup feta cheese 1 ½ lb grilled chicken 24 grilled shrimp

Wash greens-poach pears at 350 degrees in equal amounts of sugar and water for 30 minutes. Scrub beets wrap in foil put into the oven with the pears. Leave in for 1 hour. Cool and slice

Combine all ingredients to make a great salad, dress with kalamata olive dressing Dressing: ¼ cup of extra virgin olive oil 4 whole lemons squeezed 1 clove of garlic (crushed) Pinch of salt Black pepper to taste 10 pitted kalamata olives

Puree olives add lemon juice, salt, pepper and garlic, drizzle in olive oil (chill and serve)

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