HEALTHY AND DELICIOUS RECIPES
Strawberry Oatmeal Breakfast SmoothieIngredients:
1 cup soy milk
1/2 cup rolled oats
1 banana, broken into chunks
14 frozen strawberries
1/2 teaspoon vanilla extract
1 1/2 teaspoons white sugarDirections:
In a blender, combine soy milk, oats, banana and strawberries. Add vanilla and sugar if desired. Blend until smooth. Pour into glasses and serve.
Prep Time: 5 Minutes
Ready In: 5 Minutes
A fast and filling vegan smoothie.
Courtesy of Allrecipes.com
Sautéed Catfish with Mustard Sauce
3/4 cup plus 1 tablespoon heavy cream
4 teaspoons dry mustard
1 egg, beaten to mix
1 cup cornmeal
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 1/2 pounds catfish fillets
3 tablespoons cooking oil
1/2 cup canned low-sodium chicken broth or homemade stock
1 clove garlic, minced
In a small bowl, combine 1/4 cup of the cream and the mustard. Let sit about 10 minutes.
In a shallow dish, combine the egg with the 1 tablespoon cream. In another shallow dish, combine the cornmeal with 1 teaspoon of the salt and the pepper. Dip the fillets into the egg mixture and then into the seasoned cornmeal. Shake off the excess cornmeal.
In a large nonstick frying pan, heat 2 tablespoons of the oil over moderate heat. Add half the cornmeal-coated fish and fry, turning once, until the fillets are golden on the outside and just done in the center, about 4 minutes per side for 3/4-inch-thick fillets. Drain the fish on paper towels. Repeat with the remaining 1 tablespoon oil and fish fillets. Wipe out the pan.
Put the pan over moderate heat. Add the broth and garlic and bring to a simmer. Stir in the remaining 1/2 cup cream; simmer until reduced to approximately 1/3 cup, about 2 minutes. Stir in the reserved mustard cream and the remaining 1/4 teaspoon salt and simmer until warm through, about 1 minute longer. Serve the catfish fillets topped with the sauce.
Servings: 4 meals
Courtesy of Recipes of the Day
BEEF AND BROCCOLI
1 tablespoon vegetable oil
1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick, cut into thin strips
1 10 3/4 ounce can Campbell's® Condensed Tomato Soup
3 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon garlic powder
1/4 teaspoon crushed red pepper
3 cups fresh or frozen broccoli florets
4 cups hot cooked rice
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and stir-fry until well browned.
2. Stir the soup, soy sauce, vinegar, garlic powder and pepper in the skillet and heat to a boil. Stir in the broccoli and cook until it's tender-crisp. Serve the beef mixture over the rice.
3. Serving Suggestion: Serve with glazed baby carrots: steam carrots with a touch of butter, brown sugar and cinnamon. For dessert serve chocolate ice cream.
To make slicing easier, freeze the beef for 1 hour.
Courtesy of Recipe.com