Dangerous Curves™ Smoothies

Fruit Smoothie - makes 1 full pitcher

Place all ingredients in blender and blend until smooth. You may need to add some water to assist your blender.

Green Apple and Peanut Butter Smoothie - makes 1 full pitcher

Place all ingredients in blender and blend until smooth.

* These items are manufactured by YH International and available for purchase at Dangerous Curves™.

Back

Spinach and Cranberry Stuffed Chicken Breasts
Serves 4–6

Ingredients:
1 c. low-fat ricotta cheese
2 c. chopped raw spinach
salt, to taste
1 1/3 c. dried cranberries
4 free range boneless, skinless chicken breasts (about 1½ lbs)
1 c. quinoa
1 c. water
1 c. chicken broth

  • Instructions:
    1. Preheat oven to 350ºF.
    2. In a bowl, combine ricotta, spinach and cranberries, and salt to taste. Using a sharp knife, cut a small slit in each chicken breast, wiggling it around inside to create a pocket that runs much of the length of the breast. Stuff ¼ of the ricotta mixture into each breast.

    3.  Meanwhile, combine quinoa, water and broth in a 9”x13” glass baking dish, then place chicken on top. Bake in oven until chicken is cooked, about 1 hour.

    Spinach Salmon Roast with Feta and Ricotta

    Serves 6

    Ingredients:

    1 salmon fillet, about 2 pounds center cut with skin removed
    1 cup ricotta cheese
    1 cup crumbled feta
    white pepper, to taste
    salt, to taste
    1 tablespoon dijon mustard
    1 cup packed baby spinach leaves, divided
    extra virgin olive oil
    freshly ground black pepper, to taste
    fresh dill and fresh oregano for garnish

    Instructions:
    Preheat oven to 450°F.
    1. Slice the salmon through the center almost to the other end so the salmon will lay open flat in one large piece. Turn salmon over so gray underside is turned up. Set aside.
    2.  In a bowl, combine the ricotta cheese and feta, mashing and stirring with a fork until well blended. Season to taste with white pepper and salt.
    3.  Spread the salmon filet with the mustard. Lay 1/2 cup of the spinach over the mustard. Evenly spread the cheese mixture on top of the spinach. Top with the remaining spinach leaves.
    4.  Gently roll the salmon up and secure with cooking twine. Place salmon in a baking dish coated with olive oil. Brush the top and sides of the fish with olive oil. Sprinkle additional salt and black pepper, to taste, over the fish. Top with fresh dill and fresh oregano as a garnish.
    5.  Bake at 450°F for 15 to 20 minutes, or until fish is just cooked through.
    To serve, slice carefully with a sharp, serrated knife.

     

  • More healthy, delicious recipes can be found HERE!