COACH STACY'S HEALTHY U

Saturday is St. Patrick’s Day and in honor of the occasion, Coach Stacy and I challenge you to not only wear your green, but eat your greens as well.  And no, green cake and lime jello shots don’t count………Here are a few recipes to help you “green up” your St. Patrick’s Day:

Artichoke Spinach Salad (from yummly.com)
12 cups spinach (fresh, torn)

8 scallions (chopped)

6 hard-boiled eggs (sliced)

½ lb fresh mushrooms (sliced)

8 oz water chestnuts (sliced, drained)

6 ½ oz artichoke (marinated, drained and quartered)

8 slices cooked bacon (crumbled)

½ cup cider vinegar

½ cup sugar or ¼ cup Splenda

½ tsp salt

½ tsp dry mustard

1 tsp onion salt

1 cup vegetable oil

In a large bowl combine spinach, scallions, eggs, mushrooms, water chestnuts, artichokes and bacon.  For dressing, combine vinegar, sugar or Splenda, salt, mustard and onion salt and whisk.  Gradually stir in oil.  Drizzle over salad.  Gently toss to coat.  Refrigerate leftover dressing.

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Broiled Asparagus Parmesan (from allrecipes.com)

1 lb fresh asparagus, tough ends trimmed

2 tablespoons water

2 tablespoons melted butter

1 lemon wedge

¼ cup grated Parmesan cheese

Ground white pepper to taste

Place asparagus and water in 8X8 inch microwave-safe dish and cover.  Heat in microwave on high until tender, 6-7 minutes.  Line a baking sheet with foil.  Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.  Remove asparagus from dish and place in a single layer on the prepared baking sheet.  Squeeze lemon wedge into melted butter and drizzle over asparagus.  Sprinkle Parmesan cheese and ground white pepper over asparagus.  Place under broiler until lightly browned, about 2 minutes.

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Reduced Fat Impossibly Easy Zucchini Pie (from Betty Crocker Bisquick Impossisbly Easy Pies, Betty Crocker editors)

1 cup chopped zucchini (about 1 small zucchini)

1 cup chopped tomato (about 1 large tomato)

½ cup chopped onion (about 1 medium onion)

2/3 cup Reduced Fat Bisquick mix

1/3 cup grated Parmesan cheese

¾ cup skim milk

½ tsp salt

1/8 tsp pepper

3 egg whites or ½ cup egg substitute

Preheat oven to 400 degrees.  Spray pie plate with cooking spray.  Layer zucchini, tomato and onion in pie plate.  Stir remaining ingredients in medium bowl with wire whisk or fork until blended.  Pour into pie plate.  Bake about 35 minutes or until knife inserted in center comes out clean.  Let stand 5 minutes before serving.