Easy fixin's: delicious recipes for people with arthritis.

Experts agree that people with arthritis should maintain normal weight and eat a variety of nutrient-dense foods. The following tasty recipes--reprinted from Recipes For Arthritis Health (Rebus) with permission from The Johns Hopkins Cookbook Library--are both highly nourishing and easy to make for people with impaired mobility or fatigue.

 
Oven-Braised Baby 
Zucchini 
 
SERVES 4 
 
The breadcrumbs-and-Parmesan 
cheese topping enhances the pairing 
of tomatoes and zucchini for a 
festive main course offering. 
 
1     can (14 1/2 oz.) stewed 
      tomatoes 
1/4   cup orange juice 
1/4   tsp. salt 
1 1/4 lb. baby zucchini 
      (about 12) 
1/4   cup plain dried breadcrumbs 
2     Tbs. grated Parmesan cheese 
 
1. Preheat oven to 400F. 
 
2. Combine tomatoes, orange juice 
and salt in 7x11-inch baking dish. 
Top with zucchini, and cover 
with foil. 
 
3. Bake 45 minutes, or until zucchini 
are tender. Uncover, scatter 
breadcrumbs and Parmesan 
cheese evenly over top and bake 
for 5 minutes more, or until 
crumbs are golden brown. 
 
4. Remove from oven; serve hot. 
 
PER SERVING: 94 CAL; 50 PROT; 1.5G TOTAL 
FAT (0.7G SAT. FAT); 16G, CARB; 3MG CHOL; 
491MG SOD; 3G FIBER 
 
Three-Pepper Gazpacho 
 
SERVERS 4 
 
Although you can use regular 
cucumbers, kirby cucumbers have a 
thin skin that you don't have to peel. 
 
1   can (14 1/2 oz.) stewed tomatoes 
1   cup chopped onion 
1   cup chopped green bell pepper 
1   cup jarred roasted red peppers, 
    rinsed and drained 
1   pickled jalapeno chile 
2   kirby cucumbers, cut into 
    large chunks 
2   tsp. minced garlic 
3   Tbs. red wine vinegar 
1   Tbs. olive oil 
3/4 tsp. salt 
1/4 cup fresh basil leaves 
1/4 cup plain fat-free yogurt 
 
1. Combine tomatoes, onion, bell 
pepper, roasted red peppers, 
jalapeno, cucumbers, garlic, 
vinegar, oil, salt and basil 
in blender. Process until soup is 
almost smooth. 
 
2. Refrigerate several hours, and 
serve with dollop of yogurt. 
 
PER SERVING: 113 CAL; 3G PROT; 3.7G 
TOTAL FAT (0.5G SAT. FAT); 17G CARB; 0MG 
CHOL; 792MG SOD; 4G FIBER 
 
Sesame-Roasted Asparagus 
 
SERVES 4 
 
A springtime dish with a decidedly 
Asian accent. 
 
1/2   cup water 
2     tsp. dark sesame oil 
1     Tbs. reduced-sodium soy sauce 
1 1/4 lb. asparagus 
 
1. Preheat oven to 450F. 
 
2. Combine water, sesame oil and 
soy sauce in large baking pan. 
Add asparagus, and coat well. 
 
3. Roast, uncovered, 20 minutes, 
or until water has evaporated 
and asparagus are tender and 
lightly browned. Serve hot or at 
room temperature. 
 
PER SERVING: 40 CAL; 2G PROT; 2.5G 
TOTAL FAT (0.4G SAT. FAT); 3G CARB, 0MG 
CHOL; 141MG SOD; 1G FIBER 
 
Mint-Glazed 
Brussels Sprouts 
 
SERVES 4 
 
Mint makes a delectable backdrop 
to earthy-flavored Brussels sprouts. 
 
2   pkg. (10 oz. each) frozen 
    Brussels sprouts 
2   tsp. olive oil 
1   can (11 oz.) diced water 
    chestnuts, drained 
1/3 cup mint-flavored apple jelly 
2   Tbs. cider vinegar 
1   tsp. ground coriander 
3/4 tsp. salt 
 
1. Cook Brussels sprouts in boiling 
water until crisp-tender, about 7 
minutes. Remove from heat, 
and drain. 
 
2. Heat oil in nonstick skillet over 
medium heat. Add Brussels 
sprouts, water chestnuts, jelly, 
vinegar, coriander and salt. 
Increase heat to high, and cook 
until Brussels sprouts are glazed 
and tender, about 10 minutes. 
 
PER SERVING: 177 CAL; 6G PROT; 3G TOTAL 
FAT (0.4G SAT. FAT); 35G CARB; 0MG CHOL; 
468MG SOD; 7G FIBER 
 
Carrot and Raisin 
Couscous 
 
SERVES 8 
 
A Moroccan favorite, couscous 
makes a satisfying side dish or entree 
at any time of year. 
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