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ealthy Recipes
 

Recipes for Summer Menu Plan

© Elson M. Haas MD

2 Tablespoons lemon juice

6 salmon fillets

6 lemon slices

6 tomato slices

6 sprigs of fresh dill

Preheat oven to 375°.

Mix together soy sauce and lemon juice, and dip salmon fillets in mixture to coat both sides. Place the fillets in a large baking dish; place a lemon slice, a tomato slice, and a sprig of dill on top and then cover with lid or foil. Bake about 20 minutes.


Chicken “en Chemise” —Serves 6

6 chicken breasts

6 pieces parchment paper

1 stalk celery, minced

1 onion, minced

1 teaspoon thyme

1 teaspoon marjoram

1 teaspoon herb salt

freshly ground black pepper or cayenne pepper

6 Tablespoons lemon juice

6 Tablespoons dry white wine (optional)

parsley to garnish

Preheat oven to 375°.

Season chicken breasts on both sides and place on paper squares. Place celery, onion and herbs on the chicken, add lemon juice, pepper, and wine, and fold ends of paper upward to form a little package. Bake for 30 minutes. Before serving garnish with fresh parsley.

Note: You can use a covered Pyrex baking dish for baked chicken breasts not “en chemise.”

Moussaka —Serves 6

2 large eggplants,

2 large eggplants

in 1/4-inch slices

3 Tablespoons olive oil 1 large onion, sliced into crescents

2 large tomatoes, peeled, seeded, and chopped

1/2 cup white wine (optional)

sea salt to taste

2 cups cooked chickpeas

1 Tablespoon fresh oregano

3 Tablespoons fresh basil

1 cup feta cheese, crumbled (optional)

Preheat oven to 300° and bake eggplant for about 10 minutes, or until tender enough to be pierced with a fork. Heat olive oil in a skillet, and sauté onion until limp and transparent. Add tomatoes, wine, and salt. Cook uncovered for 2–3 minutes. Add chickpeas and herbs and cook a few minutes longer. Place one layer of eggplant slices in the bottom of a casserole dish, cover with chickpea mixture, then sprinkle feta, add another layer of eggplant, and so on until all ingredients are used. Top with feta, cover, and bake 20 minutes at 350°. Remove cover and bake another 5 minutes.


Stuffed Bell Peppers —Serves 6

6 bell peppers

3 Tablespoons sesame oil

1 clove garlic, minced

1 cup tempeh, crumbled, or

1 cup cooked beans (white, navy, or aduki)

2 cups cooked leftover rice

2 green onions, chopped finely including green part

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About The Author
Elson M. Haas, MD is founder & Director of the Preventive Medical Center of Marin (since 1984), an Integrated Health Care Facility in San Rafael, CA and author of many books on Health and Nutrition, including ...more
 
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Disclaimer: The information provided on HealthWorld Online is for educational purposes only and IS NOT intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek professional medical advice from your physician or other qualified healthcare provider with any questions you may have regarding a medical condition.