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About The Blue Mountain eagle. (John Day, Or.) 1972-current | View Entire Issue (Jan. 28, 2015)
Healthy recipes that taste great By Angel Carpenter Blue Mountain Eagle Hummus This delicious dip won’t pack on the pounds and makes a great snack with carrot and celery sticks and slices of bell pepper, FXFXPEHU RU MLFDPD ,W¶V ÀDYRU- ful and you can adjust the texture DQGÀDYRUWR\RXUOLNLQJ Ingredients: 1 can (15 to 16 oz) garbanzo beans (chickpeas), drained, re- VHUYHOLTXLG 1/2 tsp. salt JDUOLFFORYH 1/4 C. lemon juice &ROLYHRLO 2 Tbsp. sesame seeds, or tahi- ni (ground sesame seeds) F. Place chicken in a greased casserole dish. Sprinkle with salt and pepper and drizzle ZLWKWKHEDUEHFXHVDXFH&RY- HU ZLWK IRLO DQG EDNH IRU minutes, or until done. Shred the chicken. (YHQO\GLVWULEXWHWKHLQJUHGL- ents on four dishes. Plate up the lettuce and layer with chicken, beans, corn and tomatoes. Add croutons or tortilla strips and top ZLWK FKHHVH 6TXHH]H OLPH MXLFH on top and add ranch dressing to your taste. Yummy Spinach Salad with Poppyseed Dressing This salad is one of my fa- YRULWHV FRQWULEXWHG E\ -RHOHQH Floyd. It has a great mixture of ÀDYRUV Ingredients: Spinach Salad: 1 head lettuce 1 bunch spinach 3/4 lb. sliced mushrooms 1/2 lb. shredded Swiss cheese Sprinkle on top: Barbecue Chicken 1/2 lb. cooked crumbled ba- Ranch Salad con Ready for something new and 1 can mandarin oranges, KHDOWK\ \HW ¿OOLQJ" , WKLQN WKLV drained VDODG¿WVWKHELOO7KLVLVP\RZQ & JOD]HG VOLYHUHG DO- YHUVLRQ RI VLPLODU UHFLSHV ,¶YH monds (To glaze almonds: cook seen and tried. Of course, you RQ VWRYH WRS RYHU ORZ KHDW FDQDGG\RXURZQWZLVWRIIDYRU- FXSVOLYHUHGDOPRQGVZLWK7EV ite ingredients! VXJDU VWLUULQJ IRU DERXW min., adding a 1/2 tsp. of water Ingredients: during the process.) One head of lettuce, cleaned Dressing: Hummus and chopped 1 Tbs. poppy seeds 1 C. frozen corn, prepared &ZKLWHYLQHJDU 1 tomato, chopped 3/4 C. oil 1 can black beans, drained 2 Tbs. mustard (prepared) juice of one lime 1/3 C. sugar 1 1/2-2 C. cheddar cheese, 1/3 C. grated onion shredded 3/4 tsp. salt 4 chicken breasts, thawed salt and pepper Directions: 1/2 C. barbecue sauce (Sweet -RHOHQH VDLG VKH OLNHV WR XVH Baby Rays or your choice) romaine lettuce and add more Ranch dressing IUHVK YHJJLHV VXFK DV EURFFROL Optional ingredients: FDXOLÀRZHU VKUHGGHG FDUURWV chopped mushrooms, cilantro, cranberries or raisins. If you’re green onion, cucumber, red bell pressed for time, try using the pepper, croutons or tortilla strips Kraft brand of poppyseed dress- ing, Hormel prepackaged real ba- Directions: con bits and prepackaged honey Barbecue Chicken Ranch Salad 3UHKHDWRYHQWRGHJUHHV VOLYHUHGDOPRQGV Directions: Place ingredients in blender, or food processor. Blend until XQLIRUP DGGLQJ EHDQ OLTXLG DV QHHGHG 6HUYH ZLWK YHJHWDEOHV corn chips, pita chips or crackers. 2015 Medical + Family Health Guide • MyEagleNews.com • Page 21