Ingredients

Fish:
-2 pounds fish fillets, such as tilapia
-or haddock
-4¼ cups cornflakes cereal
-⅓ cup whole wheat flour
-½ teaspoon salt
-¼ teaspoon ground black pepper
-2 large eggs
-¼ cup nonfat milk
-Non-stick cooking spray

Tartar Sauce:
-½ medium lemon
-½ cup low-fat mayonnaise
-½ cup plain nonfat yogurt
-3 Tablespoons sweet pickle relish
-¼ teaspoon ground black pepper

Direction

• Preheat oven to 375°F.
• Cut fillets into 8 roughly even-size pieces.
• In a medium bowl, crush cornflakes.
• In a second medium bowl, mix flour, salt, and black pepper.
• In a third medium bowl, add eggs and milk. Beat with a fork.
• Dip each fish piece into flour, then egg mixture, then cornflakes. Each piece should be fully coated with flakes.
• Coat baking sheet with non-stick cooking spray. Place fish pieces on sheet, evenly spaced. Spray pieces lightly with cooking spray.
• Bake until fish flakes easily with a fork, about 15–20 minutes. While fish cooks, prepare tartar sauce.
• Rinse lemon. In a small bowl, squeeze juice. Discard seeds.
• In a second small bowl, add mayonnaise and yogurt. Whisk with a fork until smooth. Add relish, black pepper, and 2 teaspoons lemon juice. Stir until combined.
• When fish is cooked, serve immediately. Add a dollop of tartar sauce on top or serve on the side.

Ingredients

-1-1/4 cups graham crumbs, divided
-2 Tbsp. non-hydrogenated margarine, melted
-1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
-2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
-3 cups cold milk
-5 bananas, sliced
-1-1/2 cups thawed Cool Whip Whipped Topping

Directions

Mix graham crumbs and margarine until blended. Reserve 1/4 cup; press remaining onto bottom of 13x9-inch dish.

Beat cream cheese in large bowl with mixer until creamy. Add dry pudding mixes; beat 2 min. Gradually beat in milk.

Cover crust with layers of bananas, pudding mixture and Cool Whip. Sprinkle with reserved graham crumbs. Refrigerate 3 hours.

Ingredients

SALAD:
-3/4 cup (3-inch) julienne-cut peeled jicama
-1/2 cup sliced peeled ripe mango
-1/4 cup presliced red onion
-1 tablespoon fresh lime juice
-1/2 teaspoon sugar
-1 1/2 teaspoons chopped fresh cilantro
-1/4 teaspoon salt
-Dash of black pepper
TACOS:
-1 tablespoon olive oil, divided
-1 pound skinless, boneless chicken breast, cut into thin strips
-1/2 teaspoon chili powder
-1/2 teaspoon ground cumin
-1/8 teaspoon ground chipotle chile pepper
-1 cup presliced red bell pepper
-1 cup presliced red onion
-1/4 teaspoon salt
-8 (6-inch) corn tortillas
-1 cup mixed salad greens

Directions

1. To prepare salad, combine first 8 ingredients.

2. To prepare tacos, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with chili powder, cumin, and chipotle pepper. Add chicken mixture to pan; sauté 3 minutes. Remove from pan.

3. Heat remaining 1 teaspoon oil in pan. Add bell pepper and 1 cup onion; cook 3 minutes or until crisp-tender. Return chicken mixture to pan; cook 2 minutes or until chicken is done. Sprinkle with 1/4 teaspoon salt.

4. Heat tortillas according to package directions. Arrange 2 tablespoons mixed greens, about 1/3 cup chicken mixture, and about 2 tablespoons salad in each tortilla; fold over.

Ingredients

CHICKEN:
-2 tablespoons fresh lemon juice
-1 teaspoon curry powder
-2 teaspoons extravirgin olive oil
-3/4 teaspoon salt
-1/2 teaspoon ground cumin
-3 garlic cloves, minced
-1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips

SAUCE:
-1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage)
-2 tablespoons tahini
-2 teaspoons fresh lemon juice
-1/4 teaspoon salt
-1 garlic clove, minced

Remaining ingredients:
-Cooking spray
-4 (6-inch) pitas
-1 cup chopped romaine lettuce
-8 (1/4-inch-thick) tomato slices

Directions

1. Preheat grill to medium-high heat.

2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.

3. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.

4. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.

5. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.

Food is the number one natural medicine . Vegetables , fruits , certain carbohydrates and proteins provide specific health benefits , without some of the unpleasant side effects of the medicines that we give the doctor .

Just applying some simple changes , like adding pomegranate seeds to your morning meal , or adding a little garlic to your pasta sauce , you can immediately increase your immune system and the body's capacity to heal.Special meals can also save you trips to the doctor.

1. Red Cabbage
How simple are the salads ?The next time you ask for a plate light , fresh and everything that goes with it , be sure to add red cabbage salad with green .This is because red cabbage is full of antioxidants and has anti - inflammatory properties . Their color deep purple associated with high concentration of polyphenols and anthocyanins , which are plant compounds that promote heart health , cognitive function and brain health , but also help about cholesterol .

2. Red grapes
You may have heard that red wine and red grapes contain resveratrol , which is considered as one element that does wonders against aging. But there is more . It is noted that resveratrol influences to have healthy heart and helps reduce oxidative stress in vascular inflammation and preventing platelet aggregation .

3. Pumpkin
Not only is it perfect to be consumed , but some types carry away the flu and cold . Winter squash contains vitamin A, which is necessary for the proper functioning of vision , production of red blood cells , and to strengthen the immune system . Deficiencies in vitamin A are associated with the body's weakened immune system and more infectious diseases . The best way to enjoy winter squash is to cook with healthy fats , such as coconut oil or olive oil .

4. Brussels sprouts
Suffering from pain associated with an injury that may have suffered recently ? Brussels sprouts eat , to get vitamin K. Vitamin K is a fat solvable vitamin essential , necessary to get yourself in case of an injury to bone health and the prevention of calcification in arteries . Brussels Cabbage is delicious when baked in the oven , when the boil or when we can add to the salad .

5. Pomegranate seeds
Not only are they delicious and beautiful , but the seeds of the pomegranate are also an excellent source of antioxidants . Pomegranate seeds contain 2-3 times more antioxidants than green tea and red wine , which means that help keep cells clean .
6. Spring onions
You have scratchy throat or nose occupied ? Add some onion soup , the salad , the ginger tea or potato pancakes . Onions help the body remove toxins . They are antiviral and antibacterial .

7. Garlic
Garlic is another plant, having antiviral and antibacterial properties . In Chinese medicine it is used to remove toxins and to kill parasites and to reduce swelling in the body . Among other things has antibacterial , antifungal , antioxidant and antiviral .

8. Cucumber
In Chinese medicine , cucumber are known for extraordinary healing abilities . They remove toxins , purify the blood , strengthen the heart , intestines and do good for the lungs etc . They are good to eat if you have swelling in hands or feet , or if you have bladder infection .

9. Sunflower seeds
Like pomegranate seeds , sunflower seeds have multiple properties and can be added to your meal , oatmeal , salads or cookies etc . They have a lot of calcium and magnesium and are often described in Chinese medicine that have the ability to get rid of rashes . Sunflower seeds help lower blood pressure and may ease headaches and if you have dizziness . Eastern medicine is recommended eaten sunflower seeds , if a person is concerned by certain intestinal symptoms , such as dysentery or intestinal parasites

Ingredients

-1½ c. sifted cake flour
-1½ tsp. baking powder
-¼ tsp. salt
-½ c. unsalted butter
-1 c. sugar
-2 large eggs
-½ tsp. vanilla extract
-½ c. whole milk

Directions

1-Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl.

2-Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, and beat on medium-high, just until blended. Do not overbeat.

3-Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes.

4-Un-mold and cool completely.

Ingredients

-1¾ c. cake flour-2 tsp. baking powder
-1¼ c. milk
-1 c. unsalted butter
-4 large eggs
-2 c. granulated sugar
-½ tsp. salt
-5 tsp. vanilla extract
-6 oz. unsweetened chocolate
-6¾ c. confectioners' sugar
-1 tbsp. decorative sprinkles

Directions

1-Make the cake:
Heat oven to 350 degrees F. Butter the bottom of a 9-inch by 13-inch baking pan. Fit parchment paper into the bottom of the pan, butter the parchment and pan sides and dust with flour. Set aside. Sift the flour and baking powder together and set aside.

2-Heat 1 cup of milk just to a boil. Stir in 2 tablespoons butter and keep hot. Beat eggs in a large bowl using a mixer set on high speed until they become foamy. Add the granulated sugar, salt, and 2 teaspoons vanilla and beat until batter doubles in volume and becomes very thick and pale -- about 5 minutes.

3-Reduce mixer speed to low and add the hot milk and butter. Add the flour mixture, in 1/4 cupfuls, scraping sides occasionally. Pour the batter into the prepared pan and bake until a wooden skewer inserted into the middle of the cake comes out clean -- 25 to 30 minutes. Let cool for 15 minutes on a wire rack. Release the cake and cool completely.

4-Make the frosting:
Melt the remaining 1 cup butter and chocolate over a double boiler. Transfer to a large bowl, add the confectioners' sugar and beat using a mixer set on medium speed. Add the remaining 3 teaspoons vanilla and 1/4 cup plus 3 tablespoons milk and continue to beat until fluffy.

5-Assemble the cake:
Cut the cake into two 9-inch by 6 1/2-inch halves. Split each half into 3 layers using a long serrated knife. Place one layer on a cake plate. Spread 1/2 cup frosting over the layer. Repeat with remaining layers. Frost cake top and sides and decorate with sprinkles.

By countyliving