1426 N Quincy St
Arlington, VA 22207
703-228-6000
Saturday, December 20, 2014

Employee Assistance Program

HEALTHY AND DELICIOUS RECIPES


Apricot Canapesapricot

Ingredients

• 16 dried apricots
• 8 teaspoons crumbled blue cheese
• 2 ounces chopped shelled pistachios
• 1/2 teaspoon honey
• Freshly ground pepper

Preparation

1. Top each apricots with 1/2 teaspoon cheese. Sprinkle with pistachios and drizzle with honey; sprinkle with pepper.
 
Nutrition

Per piece: 64 calories; 4 g fat (1 g sat, 2 g mono); 1 mg cholesterol; 7 g carbohydrates; 2 g protein; 1 g fiber; 20 mg sodium; 170 mg potassium.
Nutrition Bonus: Protein, potassium, calcium.
Carbohydrate Servings: 1/2
Exchanges: 1/2 fruit, 1/2 fat

Makes: 16 pieces
Active Time: 10 minutes
Total Time: 10 minutes
 
Courtesy of EatingWell.com

Quinoa and Black BeansQBB
 
 Ingredients
  • 1 teaspoon vegetable oil1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro
Directions
1. Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
2. Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
3. Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
 
Courtesy of Allrecipes.com

cabbage soup Cabbage Fat-Burning Soup
 
Ingredients
  • 5 carrots, chopped
  • 3 onions, chopped
  • 2 (16 ounce) cans whole peeled tomatoes, with liquid
  • 1 large head cabbage, chopped
  • 1 (1 ounce) envelope dry onion soup mix
  • 1 (15 ounce) can cut green beans, drained
  • 2 quarts tomato juice
  • 2 green bell peppers, diced
  • 10 stalks celery, chopped
  • 1(14 ounce) can beef broth
Directions
Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. Maybe stored in the refrigerator for several days.

Courtesy of Allrecipes.com
Last Modified on Tuesday at 3:04 PM