Ginger tea

Yummy!!!

4to 6 tea bags or 4 to 6 tablespoons of loose tea – flavor of your choosing 

One 2 to 3 inch chunk of ginger, thinly sliced
 

1.    Place tea bags in a 2-quart clear glass container. Add ginger pieces. 
2.    Fill with water and place in the sun for two to three hours. 
3.    Pour over ice. 

Looking for Vegetarian Recipes

My daughter is 15 years old and her name is Krystal.  You can see her in the pic above.  She recently has made the choice to become a Vegetarian.  I'm supporting her in this choice and her and I are both looking for Vegetarian and/or even Vegan recipes. 

If you have a Vegetarian or Vegan recipe you would like to share, please comment and be sure to include your blog url if you have one so we can let everyone know when we try the recipes and post the pic and our reviews.

Thanks for your help.

Chicken & Salsa Wraps

Chicken and Salsa Wraps

Recipe By : Real Food for Real People


Serving Size : 8 Preparation Time :0:00


Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium Tomatoes -- chopped

2 ounces Diced Green Chiles

1/3 cup Sliced Green Onions -- including tops

1 teaspoon Vegetable Oil

1 pound Chicken Breasts, no skin, no bone, R-T-C -- cut into 1-inch cubes

2 tablespoons Water

1 ounce Taco Seasoning Mix

8 large Flour Tortillas -- warmed to soften



In large bowl, combine tomatoes, chilies, and green onions; set aside. In large skillet, heat oil over medium-high heat; add chicken then cook about 2 minutes. Add water and taco seasoning; continue to cook until chicken is cooked through. Mix in tomato salsa mixture to skillet of seasoned chicken. Place 1/2-cup filling on each tortilla; roll up and wrap in plastic wrap. Refrigerate until ready to serve.


Per Serving (excluding unknown items): 326 Calories; 7g Fat (20.4% calories from fat); 20g Protein; 44g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 611mg Sodium.


Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Sunny-Lemon Raspberry Muffins

Fat-free ingredients and whole-grain cereal stir up a healthier-focused muffin.

From eatbetteramerica.com

Prep Time:15 min
Start to Finish:35 min
makes:10 muffins

1 egg or 1/4 cup fat-free egg product
1 1/2 cups Gold Medal® all-purpose flour
1 1/2 cups Total® Whole Grain cereal, slightly crushed (1 cup)
1/3 cup sugar
1/4 cup fat-free (skim) milk
1/4 cup canola or soybean oil
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 container (6 oz) Yoplait® Original 99% fat-free lemon burst yogurt (2/3 cup)
1/2 cup fresh raspberries or Cascadian Farm® frozen organic raspberries
1. Heat oven to 400°F. Line 10 regular-size muffin cups with paper baking cups.
2. In large bowl, beat egg slightly. Stir in remaining ingredients except raspberries just until moistened; gently stir in raspberries. Divide batter evenly among muffin cups.
3. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.

Nutritional Information
1 Muffin: Calories 190 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 330mg; Total Carbohydrate 30g (Dietary Fiber 2g, Sugars 11g); Protein 4g % Daily Value*: Vitamin A 2%; Vitamin C 10%; Calcium 30%; Iron 25% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains
*% Daily Values are based on a 2,000 calorie diet.

Crockpot Salsa Sour Cream Chicken

Crockpot Sour Cream Salsa Chicken (3 Points)



4 skinless boneless chicken breast halves

1 package reduced-sodium taco seasoning mix

1 cup salsa

2 tablespoons cornstarch

1/4 cup light sour cream



Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 Tablespoons cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.



Per Serving: 170 Calories; 2g Fat; 28g Protein; 9g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 403mg Sodium. 3 POINTS per serving

Crockpot Salsa Sour Cream Chicken

Crockpot Sour Cream Salsa Chicken (3 Points)



4 skinless boneless chicken breast halves

1 package reduced-sodium taco seasoning mix

1 cup salsa

2 tablespoons cornstarch

1/4 cup light sour cream



Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 Tablespoons cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.



Per Serving: 170 Calories; 2g Fat; 28g Protein; 9g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 403mg Sodium. 3 POINTS per serving