Balanced Meals
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| Chris Kemp on Mulligatawny Soup |
By the American Heart Association; from the cookbook, “Healthy Fats, Low-Cholesterol Cookbook.” In Italian, crostini means “little toasts,” and they are usually served as an appetizer. These egg-and-vegetable toasts, however, are a nutritious way to energize your morning with a boost of protein. Serves 4 Ingredients: Directions: Per serving: Calories 70; Total Fat 0.5 g; Saturated Fat 0.0 g; Trans […]
By the American Heart Association; from the cookbook, “Healthy Fats, Low-Cholesterol Cookbook.” Brimming with vegetables and tender cubes of chicken, this well-known stew from Brunswick County in central Virginia will warm you from head to toe on a cold, snowy day. The original recipe dates back to 1828 and was served for dinner on hunting trips. Many cooks have created […]
By the American Heart Association; from the cookbook, “Healthy Fats, Low-Cholesterol Cookbook.” Delicious recipes to help reduce bad fats and lower your cholesterol. Serves 8 Per serving: Calories 272; Total Fat 10.5 g; Saturated Fat 1.0 g; Trans Fat 0.0 g; Polyunsaturated Fat 2.5 g; Monounsaturated Fat 5.5 g; Cholesterol 73 mg; Sodium 275 mg; Carbohydrates16 g; Fiber 3 g; […]
By the American Heart Association; from the cookbook, “Healthy Fats, Low-Cholesterol Cookbook.” Delicious recipes to help reduce bad fats and lower your cholesterol. In a hurry but tired of the same old go-to chicken dish? This curried version kicks dinner up a notch and is complemented by a cool and refreshing cucumber raits (Ri-tah), an Indian yogurt sauce. Try this […]
By the American Heart Association; from the cookbook, “Healthy Fats, Low-Cholesterol Cookbook.” This version of French toast is sweet and crunchy, thanks to southern accents from peaches and pecans. Serves 8 Per serving: Calories 151; Total Fat 5.0 g; Saturated Fat 0.5 g; Trans Fat 0.0 g; Polyunsaturated Fat 1.5 g; Monounsaturated Fat 2.5 g; Cholesterol 1 mg; Sodium 165 […]
By Carolyn Cashen; food blogger. French toast around the world: In France it’s called, “pain perdue” which is called, “lost bread” in English, as it uses stale bread, or “lost” bread. In Portugal and Brazil, it is called, “rabanadas”, and is traditionally served as a Christmas dessert. In Denmark it is called, “arme riddere”, which stands for “Poor Knights” in […]
Chinese cuisine varies according to the geographical area and climate of the regions. From the tropical climate in the south and the east, where the vegetation is more fertile. To the north, where root vegetables are more common, and similar to what you would find in eastern European countries closeby, such as the Ukraine and Hungary, as well as Russia. […]
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