Healthy Food Recipes

Ingredients :

·         2 tbsp. olive oil

·         2 lb. fish fillets

·         1/2 tsp. salt

·         1/4 tsp. pepper

·         2 tbsp. lemon juice

·         1 medium onion, thinly sliced

·         1/4 c. finely chopped fresh parsley

·         1 8-oz. can diced tomatoes

How To Make :

·         Preheat oven to 350ºF. Brush a 913-inch baking dish with olive oil.

·         Place fish in baking dish. Sprinkle with salt, pepper, and lemon juice.

·         Place onion slices on top of fish and sprinkle parsley over all.

·         Drain tomatoes and scatter over fish, onions, and parsley.* Place baking dish on middle oven rack and bake 30 minutes, or until tender, basting occasionally with pan juices.

Ingredients :

·         1 lb. lentils

·         3 tbsp. olive oil

·         1 medium onion, finely chopped

·         1 stalk celery, finely chopped

·         2 carrots, peeled and cut into 1/8-inch-thick slices

·         2 cloves garlic, finely chopped

·         1 bay leaf

·         1/4 tsp. pepper

·         1 tsp. oregano

·         2 tbsp. tomato paste

·         8 c. cold water

·         1 tsp. salt

·         1/2 c. red-wine vinegar*

·         1/2 c. chopped fresh parsley

How To Make :

·         Spread lentils evenly on a cookie sheet.

·         Pick out any small stones or other foreign objects.

·         Place lentils in a colander and rinse thoroughly with cold water. Heat oil in a large kettle over medium-high heat. Add onions, celery, and carrots and sauté for 5 minutes.

·         Add lentils, garlic, bay leaf, pepper, oregano, tomato paste, and 8 c. cold water, or enough to cover. Bring to a boil.

·         Cover kettle and simmer over low heat for 1 hour. (You may need to add more water if soup becomes too thick.) Add salt and vinegar to lentil mixture and stir well.

·         Cover and simmer, stirring occasionally, for 30 minutes more, or until lentils are tender

·         Stir in parsley and serve in individual soup bowls.

Ingredients :

·         3 10.5-oz. cans (about 4 c.) chicken broth

·         1/3 c. rice, uncooked

·         2 eggs

·         4 tbsp. lemon juice

·         4 thin slices lemon for garnish

·         2 tsp. chopped fresh parsley for  garnish

How To Make :

·         In a heavy saucepan, bring chicken broth to a boil. Turn down heat. Add rice and stir.

·         Cover pan and simmer 12 to 15 minutes or until rice is tender.

·         While rice is cooking, beat eggs and lemon juice together with a wire whisk. Set aside.

·         When rice is cooked, remove pan from heat.

·         Carefully add 2 c. hot broth to the egg-lemon mixture, a little at a time, whisking constantly. (If you add the broth too quickly or don’t keep whisking, the eggs will curdle)

·          Add the egg mixture to the remaining broth and rice and whisk together.

·         Serve in soup bowls with a thin slice of lemon and a sprinkle of chopped fresh parsley floating on top.