Melon & Strawberry Crunch
1/3 cup rolled oats
1/4 cup oat bran
2 tbsp toasted slivered almonds
Scant 1/4 cup plumped dried apricots, finely chopped
1/2 melon, such as galia
8 oz strawberries
2/3 cup orange juice or lowfat milk, to serve (optional)
1) Put the rolled oats and oat bran in a bowl and stir in the almonds and dried apricots.
2) Discard the skin and seeds from the melon and cut into small bite-size pieces. Halve the strawberries if large.
3) Divide the rolled oat mixture among 4 individual bowls then top with the fruits. If desired, serve with either lowfat milk or orange juice.
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Mushroom Stuffed Turkey
4 turkey scallops, about 3 oz each
4 scallions, trimmed and finely chopped
1-2 garlic cloves, chopped
3 oz pearl mushrooms
1 tomato, seeded
Fresh basil sprigs or salad greens, to garnish
1) Preheat the oven to 375°F. Place the turkey scallops between two sheets of parchment paper and pound lightly with a meat mallet or rolling pin until about 1/4 inch thick. Take care not to tear the flesh. Keep covered and set aside.
2) Place the scallions, garlic, mushrooms, tomato, and pepper to taste in a food processor and process for 1 minute, or until finely chopped.
3) Divide the stuffing into 4 portions and use to spread to encase the stuffing and secure with either string or wooden toothpicks. Cut out four 6-inch squares of parchment paper and wrap each turkey scallop in a square of paper.
4) Place the parcels in a roasting pan and bake for 20 to 25 minutes, or until the turkey is thoroughly cooked. Remove and serve sliced with a garnish of basil sprigs or salad greens.