recipes
NOVEMBER 21
National Cranberry Day
CRANBERRY
CHICKEN
by Marilyn Powers
1 tbsp. olive oil
1 ½ lb. skinless, boneless chicken breasts (4-6)
1 can cream of mushroom soup
¼ cup cranberry juice
¼ cup orange juice
2 tbsp. dried cranberries
1 tbsp. chopped fresh sage leaves
1 tsp. ground black pepper
Heat oil in a 10-inch skillet over medium high
heat. Add the chicken and cook for 10 minutes
or until it is well browned on both sides.
Remove the chicken and set aside. Stir in the
soup, cranberry and orange juices, cranberries,
sage, and pepper. Heat to a boil. Return the
chicken to the skillet and reduce heat to low.
Cover and cook for 5 minutes or until the
chicken is cooked through. Serve with rice.
DECEMBER 11
National Gazpacho Day
AVOCADO-TOPPED
GAZPACHO
by Deb Legge
Try as a
healthy,
fresh party
appetizer
28
HACHEALTHCLUB.COM
4 cups Clamato juice*
½ cup sweet onion, minced
1/3 cup olive oil
1/3 cup wine vinegar
¼ cup green pepper, minced
3 tbsp. fresh parsley, chopped
8 tomatoes, chopped
2 cucumbers, chopped
2 avocados, cubed
*Clamato juice
is typically
high in
sodium, so
be mindful
of the rest
of the day’s
intake.
Combine Clamato juice, onion, oil, vinegar,
green pepper, and parsley and refrigerate for 6
hours or overnight. Add tomatoes, cucumbers,
and avocados when ready to serve.