Have a Better Life

What a good looking meal! A single cut is enough for a single person. This recipe is an original recipe from the Philippines. You can prepare this for yourself with just easy steps and very much available ingredients. Your family can now enjoy a healthy and a very yummy meal. Filipinos enjoy their foods with dips made of soy sauce, lemon juice, garlic and lots of chili but you can also enjoy this one without the dip because it has been marinated already. However you want it to be eaten, it’s your choice. Enjoy!

Marinated Barbecued Chicken Recipe

Ingredients

• 2/3 cup sugar
• 2/3 cup reduced-sodium soy sauce
• 1/2 cup lemon-lime soda
• 1/2 cup lemon juice
• 2 tablespoons garlic powder
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 8 bone-in skinless chicken breast halves (7 ounces each)
• 2 tablespoons barbecue sauce

Directions

• In a small bowl, combine the first seven ingredients. Pour 1-1/2 cups marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
• Drain and discard marinade. Add barbecue sauce to reserved marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
• Prepare grill for indirect heat using a drip pan. Place chicken over drip pan and grill, covered, over indirect medium heat for 35-50 minutes or until a meat thermometer reads 170°, turning and basting occasionally with marinade. Before serving, brush with remaining marinade.
• Yield: 8 servings.

• Nutritional Analysis: One serving (1 chicken breast half) equals 205 calories, 3 g fat (1 g saturated fat), 79 mg cholesterol, 590 mg sodium, 12 g carbohydrate, trace fiber, 30 g protein.
• Diabetic Exchanges: 4 lean meat, 1/2 starch.

This is a Taste of Home Recipe

I can’t resist a dessert. Although I only eat them from time to time, I’m always searching for new recipes especially healthy one.

I found this recipe at Taste of Home and it is delicious, that’s why I decided to share it with you. Here it is:

Pineapple Pudding Cake

Ingredients

• 1 package (9 ounces) yellow cake mix
• 1-1/2 cups cold fat-free milk
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1 package (8 ounces) fat-free cream cheese
• 1 can (20 ounces) unsweetened crushed pineapple, well drained
• 1 carton (8 ounces) frozen fat-free whipped topping, thawed
• 1/4 cup chopped walnuts, toasted
• 20 maraschino cherries, well drained

Directions

• Prepare cake mix batter according to package directions; pour into a 13-in. x 9-in. baking pan coated with cooking spray.
• Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
• In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries.
• Refrigerate until serving.

This is a healthy recipe that can also be eating by people following a weight loss program. Eating a piece of dessert once in a while is not a crime for those willing to lose weight, in fact it can work as self control and self-esteem for those that can’t eat as much as they want.

You know I love healthy desserts so today I bring here

English Trifle

from Taste of Home.

Ingredients

• 1 package (.3 ounce) sugar-free strawberry gelatin
• 1 cup boiling water
• 1 cup cold water
• 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
• 1 cup mashed strawberries
• 1 teaspoon sugar
• 1 can (8 ounces) unsweetened pineapple chunks
• 1 cup sliced firm bananas
• 2 cups sliced fresh strawberries
• 2 cups cold fat-free milk
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1 carton (8 ounces) frozen fat-free whipped topping, thawed
• 1/4 cup slivered almonds, toasted
• 1 fresh strawberry

Directions

• In a small bowl, dissolve gelatin powder in boiling water. Stir in cold water. Pour half of gelatin mixture into a small bowl; cover and refrigerate for 1 hour or until slightly thickened. Let remaining gelatin stand at room temperature.
• Place half of cake cubes in a 3-qt. trifle bowl. In a small bowl, combine mashed strawberries and sugar; spoon half over cake.
• Drain pineapple, reserving 1/4 cup juice. Cut pineapple chunks in half; arrange half over mashed strawberries. Toss banana slices with reserved pineapple juice; arrange half of slices over pineapple. Top with 1 cup sliced strawberries. Spoon refrigerated gelatin over fruit. Refrigerate trifle and remaining gelatin mixture for 20 minutes.
• In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread half of pudding over trifle. Repeat all layers. Top with whipped topping. Cover and refrigerate. Just before serving, sprinkle with almonds; garnish with the strawberry.
• Yield: 12 servings.

With this recipe you have a excellent multivitamin recipe. Who needs to search for best vitamins for men or women with a recipe like this.

Here are the Nutrition Facts:
1 cup equals 155 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 274 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.

It’s time for a Healthy Recipe and again I’m going to post a dessert. I just love Tiramisu and I’ve been coming across some variations of the original Italian recipe. This one is absolutely delicious, it’s easy to make and you have to try it, after all it is a Healthy Recipe as well as Light Recipe.

Here we go:

Tiramisu Parfaits

Ingredients

• 4-1/2 teaspoons instant coffee granules
• 1/3 cup boiling water
• 2 cups cold fat-free milk
• 2 packages (1 ounce each) sugar-free instant vanilla pudding mix
• 4 ounces fat-free cream cheese
• 1 package (3 ounces) ladyfingers, split and cubed
• 2 cups fat-free whipped topping
• 2 tablespoons miniature chocolate chips
• 1 teaspoon baking cocoa

Directions

• Dissolve coffee in boiling water; cool to room temperature. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat cream cheese until smooth. Gradually fold in pudding.
• Place ladyfinger cubes in a bowl; add coffee; toss to coat. Let stand for 5 minutes.
• Divide half of the ladyfinger cubes among six parfait glasses or serving dishes. Top with half of the pudding mixture, 1 cup whipped topping and 1 tablespoon chocolate chips. Repeat layers.
• Cover and refrigerate for 8 hours or overnight. Just before serving, dust with cocoa.

Yield: 6 servings.

Recipe and Photo Source: Taste Of Home

I have been eating so many deserts lately. Yesterday my mother in law made a delicious Chocolate Mousse full of calories…I repeated 3 times.

Once I only publish here healthy recipes I decided to post a Healthy desert for those, like me, that love deserts. I saw this recipe at Taste from Home and photo is also from the.

So here we go with:

Rocky Road Pudding Recipe

Ingredients

• Sugar substitute equivalent to 1/2 cup sugar
• 5 tablespoons baking cocoa
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 2-1/2 cups fat-free milk
• 2 egg yolks, lightly beaten
• 2 teaspoons vanilla extract
• 1 cup miniature marshmallows
• 1/4 cup chopped walnuts, toasted

Directions

1. In a large saucepan, combine the sugar substitute, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
2. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Cool for 15 minutes, stirring occasionally.
3. Transfer to individual dessert dishes. Cover and refrigerate for 1 hour. Just before serving, top with marshmallows and walnuts.
4. Yield: 5 servings.

This a very easy recipe that you can make from time to time. No need to have resumes including cooking classes to bake this desert. The preparation is around 30 minutes and than comes chilling time.

Stay tuned for my ideas for you to Have a Better Life!

Springs arrived and the weather is getting better (at least warmer here) and the appetite to eat fresh food is increasing. One of my favorite meals is homemade Pizza, usually I made it with tuna or chorizo, onions, mushrooms, fresh tomato and olives. Yummy!!

Well, today I bring here a totally different type of Pizza; a Pizza made with fresh fruit. I found this recipe at Taste of Home. The photo is from the site too.

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup confectioners’ sugar
• 1/2 cup cold butter
• 1 package (8 ounces) reduced-fat cream cheese
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 2 cups halved fresh strawberries
• 1 can (11 ounces) mandarin oranges, drained
• 1 cup fresh blueberries

GLAZE:

• 5 teaspoons cornstarch
• 1-1/4 cups unsweetened pineapple juice
• 1 teaspoon lemon juice

Directions

• In a large bowl, combine flour and confectioners’ sugar. Cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake at 350° for 10-12 minutes or until very lightly browned. Cool on a wire rack.
• In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust. Arrange the strawberries, oranges and blueberries on top.
• For glaze, in a small saucepan, combine the cornstarch, pineapple juice and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Drizzle over fruit. Refrigerate until chilled. Yield: 16 servings.

Nutrition Facts: 1 slice equals 170 calories, 9 g fat (6 g saturated fat), 25 mg cholesterol, 120 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.

With this Pizza you will have a fresh, light, low fat meal. This Pizza will help you to have a better life.

Today I bring here a healthy main dish that only takes 20 minutes to prepare (plus 20 minutes marinate). It is suitable for all family members although some kids don’t like the red pepper flavor. Depending on your kids taste you can or not avoid the red pepper.

I found this recipe at Taste of Home, photo credits to Taste of Home.

Ingredients

• 1 teaspoon plus 3 tablespoons cornstarch, divided
• 2 teaspoons plus 3 tablespoons reduced-sodium soy sauce, divided
• 1 pound boneless skinless chicken breasts, cut into strips
• 1-1/2 cups reduced-sodium chicken broth
• 1-1/2 teaspoons grated fresh ginger root
• 5 teaspoons vegetable oil, divided
• 1 medium onion, quartered
• 1 garlic clove, minced
• 1 medium sweet red pepper, julienned
• 1/2 cup fresh broccoli florets
• 1/2 cup chopped carrot
• 1 can (8 ounces) sliced water chestnuts, drained
• 3 cups cooked long grain rice
• 1/4 cup chopped walnuts, toasted

Directions

• In a small bowl, combine 1 teaspoon cornstarch and 2 teaspoons soy sauce until smooth. Place the chicken in a large resealable plastic bag; add soy sauce mixture. Seal bag and turn to coat; refrigerate for 30 minutes.
• In another bowl, combine the remaining cornstarch and soy sauce until smooth. Stir in the broth and ginger; set aside.
• In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons hot oil until no longer pink; remove and keep warm. In the same pan, stir-fry onion and garlic in remaining oil until tender. Add the red pepper, broccoli, carrot and water chestnuts; cook and stir until vegetables are crisp-tender.
• Stir broth mixture and stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to the pan; heat through. Serve with rice. Sprinkle with walnuts.
• Yield: 6 servings.