Healthy Food Recipes

Ingredients :

      ·         1 package refrigerated crescent rolls

·       6 tbsp. semisweet chocolate chips

·   Powdered Sugar (enough to sprinkle upon pastries) 

How To Make :

·         Preheat the oven to 400°F.

·         6 tbsp. semisweet chocolate chips 2. Remove the dough according to

·         Directions on package. Smooth out

·         Perforations (dotted lines) in dough with your fingers and cut dough into 6 rectangles.

·         In the center of each rectangle, place 1 tbsp. of chocolate chips. Bring each of the 4 corners of the rectangle to the middle and seal to make an envelope.

·         Place pastries on an ungreased cookie sheet and bake 10 to 15 minutes or until golden.

·         Remove and place pastries on a cooling rack. Sprinkle tops lightly with powdered sugar.

·         Serve while pastries are slightly warm.

Preparation time: 30 minutes Makes 6

Ingredients :

·         Crepes:

·         1 lb. fresh broccoli spears or 2 8-oz. packages frozen broccoli spears

·         12 basic crepes

·         12 thin slices deli ham* (or 1/4 c. chopped onions and 2 c. chopped, fresh mushrooms) 

 Mornay sauce  (Ingredients):

·         1 tbsp. butter

·         1 tbsp. all-purpose flour

·         1 c. milk

·         3 tbsp. grated Swiss cheese

·         1 tbsp. grated Parmesan cheese

·         1/2 tsp. mild prepared mustard (Dijon-style is best)

      ·    salt and pepper

How To Make :

·         Fill a large saucepan with water and bring to a boil. Add broccoli and boil for 1 to 2 minutes. Drain and slice each spear in half.

·         If you are making the vegetarian version, heat 1 tbsp. of olive oil in a skillet over medium-high heat. Sauté the onions for about 5 minutes, or until translucent.

·          Add the mushrooms and cook until soft. Remove the pan from heat.

·         Preheat the oven to 400°F.

·         Spread out crepes and cover each crepe with a slice of ham or mushroom mix.

·         Place 2 or 3 broccoli spears on top of ham or mushrooms and onions and roll up crepes.

·         Place crepes in a buttered ovenproof dish. Cover with foil and bake for 15 minutes.

      ·    Cover with Mornay sauce and serve

How To Make Mornay Sauce :

·         Melt butter in a saucepan.

·         Remove from heat and stir in flour with a wisk

·         Return to medium heat.

·         Add milk slowly, stirring constantly until sauce is thickened.

·         Add remaining ingredients, salt and pepper to taste, and serve.

Ingredients :

·         4 eggs

·         1/4 tsp. salt

·         2 c. all-purpose flour

·         2_1/4 c. milk

·         1/4 c. melted butter

How To Make :

·         Combine eggs and salt in a bowl.

·          Alternately stir in flour and milk. Then beat with a whisk or electric mixer until creamy

·         Beat in melted butter.

·         Chill batter at least 1 hour.

·         Heat a crepe pan on medium-high heat. Pour the crepe batter into the pan as you would to make a pancake. Swirl the batter to coat the entire bottom of the pan.

·         Cook for about 2 minutes or until the bottom of the crepe becomes firm.

·         Use a fork to gently lift the crepe from the pan. Quickly flip the crepe to cook the other side.

      ·    Cook for 1 minute or until the crepe just starts to brown. Move the crepe to a plate.