Healthy eating courtesy of Mama Peach

Hello there and guess what? We have a brand new feature for you and we hope
that you enjoy it.
It’s all about healthy and delicious eating and we thank Mama Peach for
sharing these with us.


Delicious Caramel Pears
1 (29 ounce) can pear halves, drained
2 tablespoons butter
3 tablespoons sugar
1/2 cup whipping cream
1/2 teaspoon vanilla
Adjust broiler rack about 4 inches from heat source. Preheat broiler. Drain
pears on paper towels. Grease an 8 inch square baking pan. Arrange pears in
pan, cut side down, and evenly
sprinkle on sugar. Dot with butter. Broil 8 to 10 minutes, rotating pan to
brown pears evenly. Remove from broiler. Reduce oven temperature to 375
degrees. Combine cream and
vanilla; pour over pears. Return to oven and bake 10 minutes until sauce is
golden and bubbly. Serve warm or at room temperature.

Gingersnap Baked Pears
1 (16 ounce) can unsweetened pear halves, drained
12 low-fat gingersnaps, finely crushed
2 tablespoons sugar
2 tablespoons low-fat margarine, melted
Arrange pears, cut side up, in a 9 inch cake pan. Combine remaining
ingredients. Spread over pears. Bake at 300 degrees for 20 minutes. Serve
Makes 4 servings.
Per Serving:
Calories: 151.7
Total Fat: 4.65g
Saturated Fat: 0.83g
Sodium: 224.2mg
Protein: 0.91g
Carbohydrates: 26.25g
Cholesterol: 0mg
Fiber: 2.45g

Ice Cream Clad In Chocolate
2 (8 1/2 ounce) packages fine chocolate wafer crumbs
1 cup melted butter
2 pints vanilla ice cream, slightly softened
1 pint pistachio ice cream
2 pints chocolate ice cream
Coconut flakes
Combine crumbs and butter, reserve 2/3 cup of mixture. Firmly press
remaining crumbs over bottom and sides of 9 inch springform pan. Freeze 15
minutes. Stir vanilla ice cream to
soften and spread over chilled crumbs. Sprinkle with half the reserved
crumbs. Freeze until firm. Stir pistachio ice cream to soften; spread over
vanilla layer; sprinkle with remaining
crumbs and freeze until firm. Spread softened chocolate ice cream over
pistachio layer; freeze until firm. Invert pan over chilled serving plate;
release catch and remove sides and
bottom of pan. Garnish with wreath of coconut.

Cappuccino Ice
3 cups strong brewed coffee
2 cups lite Cool Whip, thawed
2 tablespoons sugar
2 tablespoons cocoa
Combine all ingredients in blender. Blend at low speed until smooth. Pour
into 8 inch square baking pan, cover and freeze until firm. Remove from
freezer and let frozen mixture stand
at room temperature for 30 minutes. Again spoon into blender and process
until smooth. Return to baking pan, cover and freeze until firm. When ready
to serve, let stand 5 minutes at
room temperature and spoon into serving dishes.
Makes 6 servings.
Per Serving:
Calories: 64.81
Total Fat: 2.90g
Saturated Fat: 2.81g
Sodium: 2.74mg
Protein: 0.45g
Carbohydrates: 8.06g
Cholesterol: 0mg
Fiber: 0.55g

Slow Cooked Orange Chicken
1 (3 pound) broiler-fryer chicken, cut up and skinned removed
3 cups orange juice
1 cup chopped celery
1 cup chopped green pepper
1 can (4 ounces) mushroom stems and pieces, drained
4 teaspoons dried minced onion
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/2 teaspoon salt, optional
1/4 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice, optional
Combine chicken, orange juice, celery, green pepper, mushrooms, onion,
parsley, salt and pepper in a slow cooker. Cover and cook on low for 4
hours, or until meat juices run clear.
Combine cornstarch and water until smooth; stir into cooking juices. Cover
and cook on high for 30 to 40 minutes, or until thickened. Serve over rice,
if desired.
Makes 4 servings.

Makes Someone’s Holiday Merry With A Festive Meal
Creamed Turkey Over Rice
1 medium onion, chopped
1/2 cup chopped celery
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 1/2 cups chicken broth
2 cups cubed cooked turkey
1 cup milk
1/2 cup cubed Swiss cheese
1 tablespoon diced pimentos
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Hot long grain and wild rice
In a skillet, saute onion and celery in butter until tender. Stir in flour
until blended. Gradually stir in broth. Bring to a boil; boil and stir for 2
minutes. Reduce heat; stir in turkey, milk,
cheese, pimentos, salt, pepper and nutmeg. Cook until cheese is melted and
mixture is heated through. Serve over rice.
Makes 4 servings.

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