Tasty discoveries

I found these recipes on the Best Health Magazine website! I am going to try them, they look so tasty! I might just leave out the beef for the burritos... I haven't decided yet! So Spring like and healthy and I love to eat this way! Muesli with Strawberries and Hazelnuts The original recipe for this nutritious breakfast cereal was developed more than a century ago, by Dr. Bircher-Benner at his clinic in Zurich. The technique of soaking the cereal, here using milk, makes the muesli easier to eat and digest. Cook Smart for a Healthy Heart, Reader's Digest Canada Ingredients 3⁄4 cup rolled oats 3⁄4 cup sultanas 1 cup low-fat milk 1 crisp green apple 2 teaspoons freshly squeezed lemon juice 1⁄4 cup hazelnuts, roughly chopped 1 tablespoon pumpkin seeds 1 tablespoon sesame seeds 100 g strawberries, hulled and chopped 5 tablespoons plain low-fat acidophilus yogourt 4 teaspoons clear honey Directions Place the oats and sultanas in a large bowl and add the milk. Stir to mix evenly, then cover and place in the refrigerator. Leave to soak overnight. The following day, just before eating, grate the apple, discarding the core. Toss the apple in the lemon juice to prevent the apple from browning. Stir the hazelnuts, pumpkin seeds and sesame seeds into the oat mixture, then stir in the grated apple and strawberries. To serve, divide the muesli among 4 cereal bowls, and top each with a spoonful of yogourt and honey. Muesli variations: To make a mixed grain muesli, soak 1⁄2 cup rolled oats, 1 cup malted wheat flakes, 2 tablespoons flaked rice and 1⁄2 cup raisins in 1 cup buttermilk. Just before eating, stir in 2 tablespoons roughly chopped almonds and 2 tablespoons sunflower kernels, then add 1 roughly mashed banana and 1 chopped mango. Serve with plain low-fat acidophilus yogurt. preparation time 10 mins plus overnight soaking serves 4 Rice and Beef Burritos These tasty rice and beef burritos make a quick and easy dinner or a filling packed lunch. Ingredients 250 g extra lean ground beef (I may leave the beef out...) 1 cup (250 mL) minced onion 1 tsp (5 mL) ancho chili powder 1/2 tsp (2 mL) ground cumin 1 (540 mL) can black beans, rinsed well and drained 1-1/2 cups (375 mL) salsa (mild, medium or hot) 1 cup (250 mL) frozen corn kernels 3 cups (750 mL) cooked white or brown short or long grain rice 6 10-inch whole grain tortillas 3 cups (750 mL) chopped romaine lettuce 1 cup (250 mL) shredded Monterey Jack cheese 12 thin slices ripe avocado Garnishes: Sprigs of cilantro Lime wedges Sour cream or plain yogurt Directions In a large skillet, cook ground beef over medium-high heat until no pink remains, about 10 minutes. Drain any fat, crumble and return meat to skillet. Add onion, ancho chili powder and cumin. Cook, stirring often, until onions are slightly softened, about 5 minutes. Stir in beans and salsa. Cook until heated through, about 5 minutes. Stir in corn (do not need to thaw) and rice until well combined. To serve: Spoon about 1 cup (250 mL) of the rice mixture in the center of each tortilla. Top with 1/2 cup (125 mL) lettuce and 1/4 cup (50 mL) cheese and two pieces of avocado. Add a sprig of cilantro, a squeeze of lime and dollop of sour cream/yogurt if desired. Fold bottom edge, then sides; roll up. Rice and beef burritos can be served cold, at room temperature or warmed in the microwave if desired. Serves 6