CULINARY MINISTRY 

EATING HEALTHY BY CHOICE 

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 CULINARY PRESIDENT

 

 
Tammy Brown
 
Culinary Team
We serve the people of God and help keep the dining
area and kitchen clean.”

Our Culinary Ministry promotes healthy eating. Healthy eating is the best choice to make for your diet. 3 John 1-2 states, “Beloved, I wish above all things that thou mayest prosper and be in health, even as thy soul prospereth.” Recently my employer gave me a Healthy Living By Choice calendar that includes one healthy meal per month composed by a group of employees at the company. You’re probably thinking, “How can eating only one healthy meal per month improve my diet?” The truth is, that it’s the little choices we make every day that can make a major difference in the quality and lengths of our lives. A commitment to healthy living is the most important choice we will ever make. I have decided to share their recipes with you. Together we can being Eating Healthy By Choice and enjoy these Healthy Living By Choice recipes.

September is Fruits & Veggies—More Matters Month

The Facts

Most Americans don’t eat enough fruits and veggies. Fewer than 1 in 4 adults eat the recommended amount of fruits every day. Fewer than 1 in 7 eat the recommended amount of vegetables every day. 

The Good News 

Together, we can eat healthy and enjoy more fruits and vegetables. Check out these delicious recipes. 

Healthy Living By Choice Recipes

Southwestern Salad
 
Ingredients
1-Can Black Beans
1-Can Sweet Corn
Brown Rice or Wild Rice
Pico de Gallo
 
Directions
Mix it all together and eat by itself or pour it over a bed of rice. Very healthy. A great source of fiber and proteins.
 
 
Cranberry -Almond Broccoli Salad
Ingredients
1/2 Cup Red Onion
1/3 Cup Canola Mayonnaise 
1 tbsp. Cider Vinegar
1 tbsp. Honey
 1/2 tsp. Salt
1/2 tsp. black Pepper
4 cups coarsely chopped Broccoli Florets
(about 1 bunch)
1/2 Cup Silvered Almonds toasted
1/3 cup dried Cranberries
 
Directions
Soak onion in cold water 5 minutes and drain. Combine all other ingredients stirring well with a whisk. Add onions back to salad. cover and chill 1 hour before serving.
 
 
Yummy Blue Baby Salad
Ingredients
1 core Watermelon, bite sized pieces
1 cored pineapple, bite sized pieces
1 pint of fresh blueberries
 
Directions
Combine fruit and juices from cutting for a great snack. Enjoy your delicious salad!  
 
 
Roasted Apples with Oats
Ingredients
1/4 cup quick cooking oats
2 tbsp. flour
2 tablespoons sugar
1/4 tsp, flour
2 tbsp. sugar
1/4 tsp ground cinnamon
2 apples, halved with core removed
 
Directions
Adjust oven rack to middle-position and preheat to 375 degrees. In a small bowl mix together oats, flour, sugar, and cinnamon so that all ingredients are evenly incorporated. Place the apples in an 8×8 inch roasting pan, cut side up then divide oat mixture between the apples. Place in the oven and cook until the oats are browned and the apples soft, about 45 minutes. Serve hot with vanilla ice cream or whipped cream
Chicken Breast Cooked in Salsa
 
 Flavorful and no fat
 
 
Mom’s Cholesterol Lowering Juice
 
 
Fresh Ingredients
1 bunch of Celery
1 bunch of Beets
1 large Pineapple
 
Directions
Peel pineapple, cut ends of beets and bottom of celery, cut all in pieces to fit your juicer or bullet, this yields about a quart of juice. Drink a 6oz. cup in the morning before breakfast.
 
 
Peanut Butter &
Banana Shake
 
Ingredients
1 Banana, sliced & frozen
1 tbsp. Creamy Peanut Butter
5 Hershey’s Dark kisses
1 cup of Unsweetened vanilla Almond Milk
 
Directions
Blend all ingredients and Enjoy!
 
 
Oat Chip Cookies
Ingredients
  
Ingredients
2 cups mashed Bananas
1 Cup oatmeal
desired amount of chocolate chips 
 
Directions
Mix mashed bananas with oats and chocolate chips into a ball and place on a cookie sheet, bake at 350 for 12 minutes.
 
 

Chicken Crockpot Tacos

Ingredients

2 Chicken Breasts
1 Jar of Salsa
Tortillas
Taco Toppings
(Lettuce, Shredded, Cheese, Guacamole)
 
Directions
Place the chicken breast in the crockpot and pour the jar of salsa over them. Cook on low for 8 hours. Using two forks, shred the chicken in the crockpot, then drain off the excess liquid. makes 8-10 tacos. For extra spice, use hotter salsa.
Soy and Ginger Salmon
Ingredients
1/2 Cup Low-Sodium Soy sauce
2 tbsp. Honey
1 Clove Garlic, finely chopped
1 tbsp. granted fresh Ginger
1/4 tsp. red pepper flakes(optional)
 4 6 – ounce Salmon fillets
 
Directions
Step 1 In a glass baking dish or large resalable plastic bag, combine the soy sauce, honey, garlic, ginger, and pepper flakes(if using). Add the salmon, skin-side up. Cover and refrigerate for 30 minutes.
 
Step 2 Heat broiler on high. Transfer the Salmon in the same color throughout and flakes easily, 7 to 10m minutes. If desired, pour the marinade info a small saucepan and boil for 1 minute. Spoon the sauce over the Salmon.  
 
 
Overnight Oats
Ingredients
1 cup of Oatmeal
1 cup of Almond Milk or regular Milk
Blueberries, Strawberries,
Blackberries, Almonds
Honey
 
Directions
Mix ingredients and refrigerate overnight. Serve cold for breakfast.
 
 
Cilantro Lime Shrimp
with Zucchini
Ingredients
1 pound Shrimp, shelled
1 tablespoon Olive Oil
4 cloves Minced Garlic
1/4 cup Vegetable Broth
1 tsp. Honey
Juice of 1 Lime
3 med. Zucchini, spiraled or cut into Noodles, Salt & Pepper to taste
1 tsp Honey
1 tsp Lime Zest
2 tbsp. Cilantro Chopped
 
Directions
In a bowl combine Olive Oil, Garlic, Cilantro, Honey, Lime Juice & Lime Zest. Add uncooked Shrimp and toss, then marinate for 15-20 minutes. Heat marinate mix for 1 more min in skillet and the set aside. In skillet add Vegetable Broth and shimmer for 2 minutes.., add Zucchini Noodles  and cook until tender, about 2 minutes. Add Shrimp mix back in and stream to done. Toss and Serve.