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Recipe Ideas

Broccoli with Toasted Garlic

Copyright 2005, Ellie Krieger, All rights reserved

Prep Time: 10 min

Inactive Prep Time: --

Cook Time: 8 min

Level: Easy

Serves: 4 servings

Ingredients

  • 1 pound broccoli, washed and cut into florets
  • 1 tablespoon olive oil
  • 3 cloves garlic, thinly sliced
  • Salt and pepper

Directions
Put broccoli, with water still clinging to it from being washed, into a large microwave safe bowl or dish with a lid. Cover the bowl with the lid and microwave for 5 minutes.
In the meantime, heat the oil in a large skillet over a medium heat and add the garlic. Cook the garlic in the oil, stirring frequently, until it is golden brown, about 3 minutes. Transfer the toasted garlic to a small dish.

Remove the bowl of broccoli from microwave and carefully uncover it, drain it and pat it dry. Put the broccoli into the skillet with the olive oil and saute over a medium heat for 3 minutes. Sprinkle with toasted garlic, and season with salt and pepper.

Printed from FoodNetwork.com on Mon Jan 10 2011
© 2011 Television Food Network, G.P. All Rights Reserved

Broccoli with Toasted Garlic

Meat and Veggie Patties

 

Ingredients:

  • 1 pound lean ground beef
  • 1 cup grated onion
  • 1 cup grated carrot
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1 tablespoon chopped Mexican oregano
  • 1 tablespoon chopped parsley
  • 1 tablespoon olive oil

Directions:

  1. Combine all ingredients. Mix well. 
  2. Shape the meazt mixture into golf ball-sized meatballs. Flatten lightly. Let stand five minutes.
  3. Heat oil in a skillet. Brown the meatballs on one side, about 3-4 minutes. Flip and continue browning another three minutes. Cover and cook five minutes.
  4. Serve on lettuce cups with diced tomatoes as garnish.

Makes: 8 servings

Nutrition Information:
Calories 110, Total fat 5 g, Saturated fat 1.5 g, Cholesterol 85 mg, Sodium 200 mg, Total Carbohydrate 3 g, Dietary Fiber 1 g, Sugars 1 g, Protein 13 g.

FoodBankProvided by San Antonio Food Bank

Meat and Veggie Patties

Gnocchi with Zucchini Ribbons & Parsley Brown Butter

From EatingWell: June/July 2006
Active Time: 20 min.Total Time: 20 min.
Ingredients:
1 pound fresh or frozen gnocchi
2 tablespoons butter
2 medium shallots, chopped
1 pound zucchini, (about 3 small), very thinly sliced lengthwise (see Tip)
1 pint cherry tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
Freshly ground pepper, to taste
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
Preparation:
Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain.
Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add the gnocchi and toss to coat. Serve immediately.

Nutrition
Per serving: 424 calories; 10 g fat ( 6 g sat , 0 g mono ); 25 mg cholesterol; 66 g carbohydrates; 17 g protein; 5 g fiber; 753 mg sodium; 539 mg potassium.

Gnocchi with Zucchini Ribbons & Parsley Brown Butter

Green Bean Salad

2005, Ellie Krieger, All rights reserved
Prep Time: 10 min   Cook Time: 6 min
Level: Easy  Serves: 4 (1/2 cup) servings
Ingredients:

  • 1/2 pound green beans, trimmed
  • 2 tablespoons chopped walnuts
  • 2 tablespoons finely chopped fresh parsley leaves
  • 2 tablespoons chopped red onion
  • 2 teaspoons walnut oil or olive oil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper

Directions
Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl.

Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine.

In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or at room temperature.

Printed from FoodNetwork.com on Mon Jan 10 2011
© 2011 Television Food Network, G.P. All Rights Reserved

Green Bean Salad

Hummus with Raw Vegetable Crudites

from Silk Road Cooking, a Vegetarian Journey by Najmieh Batmanglij.

Ingredients:

  • 2 Cups canned Chickpeas (Garbanza beans) drained and liquid reserved
  • 2 Cloves Garlic, peeled and crushed
  • 1 ½ Teaspoon salt
  • 5 Tablespoons fresh Lime Juice
  • 2 Tablespoons Tahini (Sesame seed paste)
  • 1 Teaspoon Cumin, toasted and ground
  • ¼ Teaspoon Cayenne
  • 1 Tablespoon Olive Oil plus 1 Teaspoon for garnish
  • 1 Tablespoon parsley, cilantro, or basil for garnish
  • Assorted crudités of yellow squash, zucchini, red bell pepper, and cucumber.

Directions:

Place the chickpeas, garlic, salt, lime juice, tahini, cumin, and cayenne in a food processor. With the processor running, add just enough reserved chickpea liquid to make a smooth, thick purée, then drizzle in the olive oil. Adjust the seasonings. 

To serve, place in a bowl, pool a teaspoon of olive oil on top, garnish with fresh herbs, and surround with crudités.

 

Hummus with Raw Vegetable Crudites

Mediterranean Tuna Wrap

Eating Healthy in 2009. Copyright 2007 Ellie Krieger, All rights reserved.
Prep Time: 13 min  Level: Easy
Serves: 4 servings

Ingredients:

  • 2 (6-ounce) cans chunk light tuna in water, drained well
  • 1/4 cup finely diced red onion
  • 1/4 cup chopped fresh parsley leaves
  • 1/4 cup chopped calamata olives
  • 3 tablespoons olive oil
  • 1/2 teaspoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • Salt
  • Freshly ground black pepper
  • 6 cups pre-washed mixed greens (about 3 ounces)
  • 4 whole-grain wrap breads (about 2 ounces each)
  • 2 large tomatoes, sliced

Directions:
In a medium bowl combine the tuna, onion, parsley, olives.

In a small bowl, whisk together the olive oil, zest, lemon juice, salt and pepper. Pour about 2/3 the dressing over the tuna mixture and toss to combine. In a separate bowl, pour the rest of the dressing over the greens and toss to combine.

Place some tuna salad onto each piece of wrap bread. Top with 1 1/2 cups of greens and a few tomato slices. Roll the wraps and serve.

Printed from FoodNetwork.com on Mon Jan 10 2011
© 2011 Television Food Network, G.P. All Rights Reserved

Mediterranean Tuna Wrap

Minted Strawberries with Balsamic Reduction

2 Servings.

Ingredients:

  • 2 Cups medium Strawberries
  • 1 Cup Balsamic Vinegar (preferably from Modena, Italy)
  • Fresh Mint sprigs

Directions:

Pour the balsamic vinegar into a nonreactive saucepan. Bring to a simmer and reduce by slightly more than half, or to a light syrupy consistency. Cool to room temperature and refrigerate.

Wash, dry, and remove the stems from the strawberries, but leave whole. Divide them between two chilled stem glasses. Drizzle each serving of strawberries with a generous tablespoon of the balsamic reduction (reserve the remaining balsamic reduction for another use). Garnish with fresh mint sprigs and serve.

Minted Strawberries with Balsamic Reduction

Sauteéd Tilapia, Grenoble Style

by Chris Dunn
Ingredients:

  • 2 four to six ounce fillets of Tilapia (or other mild white fish)
  • 1 Tablespoon Sunflower Oil (or other high temperature oil)
  • 1 Tablespoon unsalted organic Butter
  • 1 medium Lemon
  • ¼ Cup Red Bell Pepper, very finely diced
  • 1 Tablespoon Capers
  • 1 Tablespoon finely minced Parsley
  • coarse Sea Salt
  • freshly ground Black Pepper

Directions:

  1. Cut the lemon into eighths. Cut the fruit away from the peel and remove the seeds. Then, cut the fruit into small dice and reserve (you should have about a ¼ cup of fruit).
  2. Clean and thoroughly dry the tilapia fillets. Season with sea salt and freshly ground black pepper.
  3. Heat the oil in a nonstick skillet until very hot.
  4. Place the fillets in the skillet and sauté for 2-3 minutes on one side.
  5. When the edges begin to turn golden, carefully turn the fish and sauté 2-3 minutes on the other side.
  6. When opaque but still moist, remove the fillets from the pan, plate them, sprinkle with the diced lemon, and keep warm.
  7. Discard the oil from the pan. Reduce the heat to medium.
  8. Add the butter, then the diced red bell pepper.
  9. Swirl the pan for about thirty seconds, allowing the butter to foam and the pepper to slightly sauté.
  10. Pour the butter and red bell pepper over the fish, garnish with capers and minced parsley and serve.

Sauteéd Tilapia, Grenoble Style

Tuna de gallo

Ingredients:
2 (6 oz.) cans of tuna in water, drained
1⁄4 cup red onion, chopped
1 small tomato, seeded and chopped
1⁄2 cup cilantro (without stems), chopped
1-2 small Jalapeno peppers, seeded and minced
1 large or 2 small avocados, peeled and chopped
Juice of 1 lime
Pinch of salt (For spicier flavor use Cayenne pepper)
Directions:
In a medium bowl, stir together the drained tuna, onion, tomato, cilantro, jalapenos, avocados & lime juice. 2. Season the mixture with salt and pepper if using. Refrigerate until time to  serve.
Serves: Six main dish servings 

Serving suggestions:
-Serve in a warmed whole wheat tortilla for a delicious wrap sandwich
-Slice a ripe tomato into 6 wedges and serve Tuna de Gallo in the center
-Serve Tuna de Gallo over a scoop of cooked brown rice on a bed of torn romaine lettuce leaves for a delicious salad
-Serve with whole grain crackers or baked tortilla chips for an appetizer
Recipe courtesy of San Antonio Food Bank

FoodBank

Tuna de gallo

Fresh Apple Salsa

Ingredients 

  • 2 cups diced Gala apple (about 3/4 pound)
  • 1/2 cup diced red bell pepper
  • 1/3 cup lime juice
  • 1/4 cup diced red onion
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 jalapeno pepper, seeded and minced

Directions:

Combinne all ingredients and toss. Set aside in refrigerated until slightly chilled to let favors meld. 

 

FoodBankprovided by San Antonio Food Bank

Fresh Apple Salsa

Red Pozole with Chicken

 Recipe via Claudia Zapata
Directions:

  • 2 36.5-ounce cans hominy
  • 10 chile guajillos
  • 1.5 pounds boneless,skinless chicken breasts
  • a white onion
  • 5-6 garlic cloves
  • 1½ teaspoons of dried Mexican oregano
  • 5-6 radish, thinly sliced
  • 2 cups purple cabbage, shredded
  • 2 cups lettuce, shredded
  • several limes, quartered
  • 1 or 2 avocados, cubed
  • ¼ white onion, finely chopped
  • ½ cup cilantro, roughly chopped

Instructions:

  • Rinse chile guajillos and place in pot with enough water to cover the chiles. 
  • Boil until softened, about 2 minutes, remove from heat and set aside.  
  • In a blender, blend the garlic cloves with about ¼ cup of water. Set aside. 
  • Place chicken in a large stockpot and fill with water until chicken is covered about 2-3 inches. 
  • Add the large onion piece, the blended garlic, and about 3 teaspoons of salt. 
  • Bring to a boil on medium high until the chicken is soft and falls apart, about 15 minutes.
  • Remove the chicken with a slotted spoon and gently tear into small pieces. Place the chicken back in the pot.
  • Add drained hominy to the chicken stock and continue with a soft boil.
  • While the soup is cooking, prepare a garnish platter: dried oregano, radish slices, cabbage, lettuce, limes, avocados, onion and cilantro.
  • Drain the guajillos, reserving about 1 cup of the liquid.
  • Blend together and pass through a fine sieve into the chicken stock.
  • Bring back to a medium boil. 
  • Add ½ teaspoons of dried oregano, breaking up with your fingers. 
  • Continue to soft boil another ten minutes, and simmer longer if desired.

 

Red Pozole with Chicken

Leafy Green, Walnut and Pear Salad

Prep Time: 10 min

Level: Easy

Ingredients

  • ⅔ cup walnuts
  • 2 tbsp. white balsamic vinegar
  • 1 1/2 tsp. Dijon mustard
  • 3 tbsp. extra-virgin olive oil
  • 1 tbsp. capers, chopped
  • 4 cups torn green leaf lettuce
  • 4 cups chopped romaine lettuce
  • 4 cups chopped radicchio
  • 1 ripe red Anjou pear, thinly sliced
  • 1/4 tsp. freshly ground black pepper
  • ¼ tsp. sea salt

Directions
Mix vinegar, mustard, olive oil, capers, salt and pepper together with a whisk. Combine lettuces. Top with sliced pear and walnuts. Drizzle dressing over salad and toss to coat. Enjoy!

Leafy Green, Walnut and Pear Salad

Pumpkin Treats

Prep Time: 10 min

Level: Easy

Ingredients

  • 2 3/4 cups Oat flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin
  • 3/4 cup greek yogurt
  • 1/3 cup lowfat milk (can sub dairy free)
  • 1/4 cup oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg white
  • Cooking spray

Directions
Preheat oven to 375°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the dry ingredients into a medium bowl, stirring with a whisk. Make a well in center of mixture.

Combine pumpkin and next 6 ingredients; add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray or lined with paper baking cups.

Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

You can add in some chopped nuts or even a few dark chocolate chips to this recipe. Don’t be afraid to be creative. 

Pumpkin Treats

Crockpot Vegetarian Chili

Prep Time: 10 min

Level: Easy

Ingredients

  • 3 stalks of celery, diced
  • 1 zucchini, diced
  • 1 small red onion, diced
  • 2 garlic cloves, minced
  • 1 can of cannellini beans, drained
  • 1 can of kidney beans, drained
  • 1 teaspoon of cumin
  • Salt and pepper, to taste
  • 2 bay leaves
  • 1, 15 oz can of fire roasted tomatoes
  • 2 tbsp. tomato paste
  • 2 cups of water

Directions
Place the veggies, beans, tomatoes, cumin, tomato paste, salt, and pepper in the crockpot. Add in the water and bay leaves. Stir. Cook on High for 4 hours or low for 6-8 hours. Remove the bay leaves to serve. Serve warm and garnish as desired. Enjoy!

Crockpot Vegetarian Chili

Lightened Crab Cakes with Avocado Sauce

Ingredients

  • 1 pound crabmeat
  • 2 egg whites
  • 1/3 cup finely chopped red bell pepper
  • 1/3 cup finely chopped green onions (scallions)
  • 1/3 cup chopped fresh parsley
  • 3 tablespoons bread crumbsr
  • ¼ tsp. sea salt

Directions
Shred crabmeat. Mix with all other ingredients. Form into eight patties. Refrigerate for an hour. Spray a nonstick pan with cooking spray or an olive oil mister. Heat to medium high and carefully place crab cakes in pan. Let cook for five minutes undisturbed so crust forms. Turn carefully and cook for another five minutes. Serve with a swirl of avocado sauce.

Avocado Sauce

Ingredients

  • 1/2 cup avocado, mashed
  • 1/2 cup reduced-fat sour cream
  • 1 tablespoon fresh lemon juice

Directions

Mix all ingredients and refrigerate until ready to serve.

Serves four

Each serving contains about 88 calories, 1 g protein, 8 g fat, 12 mg cholesterol, 4 g carbohydrates, 2 g fiber, and 15 mg sodium.

Recipe courtesy Baptist Health System

Lightened Crab Cakes with Avocado Sauce

Florentine-Swiss Omelet for One

Ingredients

  • 2 large eggs
  • 1 tablespoon water
  • About 1/2 cup shredded spinach, fresh or frozen (defrost and squeeze out the water)
  • 1 thin slice reduced-fat Swiss cheese

Directions

Break eggs into small bowl. Add water and beat vigorously with whisk. Heat a nonstick eight-inch skillet on medium heat. Pour in eggs. Watch carefully. When egg begins to firm, lift with a spatula and let uncooked egg run underneath. Top with cheese and spinach. Fold over and turn off heat. There will be enough heat to warm the spinach and melt the cheese.

Serves one

The omelet contains about 190 calories, 20 g protein, 9 g fat (42 percent calories from fat), 370 mg cholesterol, 1.5 g carbohydrates, less than 1 g fiber, and 215 mg sodium.

Recipe courtesy Baptist Health System

Florentine-Swiss Omelet for One

Mandarin Stir-Fry Beef

Ingredients

  • 8 oz. beef top sirloin or top round steak, cut into bite-sized strips
  • juice from 1 to 2 tangerines (1/4 cup)
  • 2 tbsp. Hoisin or oyster sauce
  • 1 tbsp. lite soy sauce
  • 2 cloves garlic, minced
  • ½ cup low sodium chicken or beef broth
  • 1½ cup broccoli flowerets
  • 3 tbsp. sliced green onion
  • 4 cups sliced Chinese or Napa cabbage
  • 1 can (8 oz.) sliced water chestnuts, drained
  • 1 tangerine, peeled, segmented
  • Hot cooked brown rice

Directions
Remove any excess fat from steak strips; place in shallow nonmetal dish. In small bowl, stir together tangerine juice, Hoisin sauce, soy sauce, and garlic. Pour mixture over meat; toss to coat.

Cover and chill 30 minutes to several hours. Drain meat, reserving marinade.

In a wok or large skillet over high heat, place 3 tablespoons of broth. Stir-fry broccoli three minutes. Remove from wok. Add more broth if needed; stir-fry onion and cabbage for two minutes. Remove from wok. Add more broth if needed; stir-fry water chestnuts and tangerine for one minute.

Add meat and cooked vegetables back to wok, along with reserved marinade. Toss well; cover and heat until meat is cooked. Serve with hot brown rice.

Serves four

Each serving provides about 370 calories, 6 g total fat, 2 g saturated fat, 35 mg cholesterol, 280 mg sodium, 55 g total carbohydrate, 7 g dietary fiber, 8 g sugars, 24 g protein. 

Recipe courtesy Baptist Health System

Mandarin Stir-Fry Beef

Roasted and Savory Beets

Via Coming Out of the Garden

Imress your friends and family with gorgeous beet salad. These tender vegetables are doused in a savory dressing that will be sure to please everyone.

Ingredients:

  • 8 Beets
  • 1/2 teaspoon cumin
  • 2 tablespoons lime juice
  • 4 tablespoons maple syrup
  • 1/4 cup mint leaves, sliced
  • pinch of salt

Preparation:
Heat the oven to 425F. Clean the beets and trim off any toppings. Wrap the beets in aluminum foil and place in the oven. They should roast for about 1-1.5 hours. Check them by piercing the beet with a fork to see how soft they are. Once they are tender, set aside to cool. Then, remove the skin using your fingers. Slice the beets into thin slices.

Next, whisk the cumin juice, syrup and salt. Add the beets and gently toss around to coat them. Garnish with mint and serve!

Roasted and Savory Beets

Sweet Potato Burgers

Via Coming Out of the Garden    
Serves 6   Total prep/cook time: 1-1.5 hours
Here’s a veggie burger recipe we’ve been rocking lately. It does take some time, so if you’re in a pinch check out our quick and easy portabella burgers. Otherwise, enjoy these!

Ingredients:
3 sweet potatoes (baked and peeled)
16 oz black beans
1 cup lentils (any color, cooked and seasoned with paprika, tandoori or chili powder)
1 onion, chopped
8 cloves garlic, minced
3 tablespoons cumin
2 tablespoons paprika
2 tablespoons oregano
1 tablespoon chili powder
1 teaspoon cayenne powder
hamburger buns or lettuce wrap or portabello buns
Optional Toppigs:
Grilled button mushrooms
Caramelized onions
Tomatoes
Lettuce, spinach or kale
Avocado
Salsa, Siracha, BBQ sauce, ketchup or mustard

 

Preparation:
Peel the sweet potatoes, and bake in the oven or microwave until soft.
Boil the lentils until soft (seasoning midway through with paprika and cumin to your liking )
Pre-heat oven to 400-degree Fahrenheit
Chop the onion and garlic and Saute them for 5-10 minutes or until golden brown
Place the cooked onion and garlic in a large mixing bowl, add in your 16 Oz of cooked bean
When the sweet potatoes and lentils are cooked, combine in the large bowl with the beans, onions and garlic. 
Take a knife and masher to cut and mash up the big pieces until it forms a homogeneous mixture. 
(It’s ok if there are still small (1/4” dia.) chunks of sweet potato and onion not totally mixed. In fact, this well-graded mixture will help the burgers bind together.)
Get out a cooking sheet, and use parchment paper or a lightly greased the sheet.
Knead the burger mixture into patties approximately ½” to ¾” thick and spread evening on the sheet.
Bake in oven for 25 minutes flipping burgers at about 15 minutes through. The burgers should be firm, and not be visibly moist, but not dry
Add to your buns, lettuce, or Portobello ends add toppings and enjoy!

 

Sweet Potato Burgers

Banana Nice-Cream

Via Coming Out of the Garden

Banana Nice-Cream is a tasty, easy and quick dessert that happens to pack a great energy boost. This can be made a lot of ways, but here's the basics:

Ingredients:

  • 2 frozen bananas
  • 1/2 cup dates (pitted)
  • 1/2 cup cashew
  • 1/8 cup of water or nut milk (approximately)

Preparation:
Combine ingredients into blender or food processor. Blend on low-medium until you've achieved ice cream consistency. Serve and enjoy!

We like to put fresh berries on top of ours, or mix up the flavors a bit. Play around with vanilla extract or cocoa powder to make stronger flavors. Adding frozen strawberries or cherries also creates a really nice taste. If you feel it needs to be sweeter, you can add a little maple syrup or agave nectar, but keep in mind there are a lot of natural sugars in this tasty treat already. Enjoy!

 

Serves 2
Prep Time: 5 minutes

Banana Nice-Cream

Raise the Roof Lasagna

Via Coming Out of the Garden
This unique twist on the Italian classic provides many different vegetables to satisfy your immense palate.

Ingredients:
-1 yellow onion, chopped
-1 small head of garlic, all cloves chopped or pressed
-8 ounces mushrooms, sliced
-1 head broccoli, chopped
-2 carrots, chopped
-2 red bell peppers, seeded and chopped
-1 can corn, rinsed and drained
-1 package tofu
-½ teaspoon cayenne pepper
-1 teaspoon oregano
-1 teaspoon basil
-1 teaspoon rosemary
-28oz pasta sauce (low sodium)
-1 pkg of whole grain lasagna noodles
-16 ounces spinach, roughly chopped
-2 sweet potatoes, cooked and mashed
-1 cup raw cashews, ground

Directions:
1) Pre-heat the oven to 400 degrees. Cook your noodles by package directions, and set aside.
2) Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are golden brown and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan.
3) Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl
4) Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
5) Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. 6) Add spices to the vegetable bowl and combine.

Assemble:
1)Cover the bottom of a 9-by-13-inch casserole with a layer of sauce.
2)Add a layer of noodles.
3)Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy.
4)Spread the vegetable mixture over the sauced noodles.
5)Cover with a layer of noodles and another dressing of sauce.
6)Add the spinach to the second layer of sauced noodles.
7)Cover the spinach with the mashed sweet potatoes.
8)Add another layer of sauce, the final layer of noodles, and a last topping of sauce.
9)Cover the lasagna with thinly sliced roma tomatoes.
10)Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes.
11)Let lasagna sit for 15 minutes before serving. 

Serves 4-7         Prep time is about 35 minutes

Raise the Roof Lasagna

Veggie Fajitas

Via Coming Out of the Garden

Ingredients:

Fajitas:

  • (2) Zucchini
  • (3) Yellow Squash
  • (3) Bell Peppers
  • (1) Red Onion
  • (1) Yellow Onion
  • 4C Mushrooms
  • (6) Garlic Cloves
  • 2 T Cumin
  • 2 T Oregano
  • 3 t Paprika
  • 2 t Chili Powder

Rice and Beans:

  • (1) 16oz can low sodium,organic beans (black or pinto are our favorite)
  • 1C of brown rice, or quinoa

Guacamole:

Mix up avocado, onion, tomato, garlic, lime, cilantro/cumin/habenero pepper to your liking. In addition to the pepper, the garlic, cilantro and cumin give a good kick, so play around with that.

Directions:
Start cooking your rice in a rice cooker or stove pot.

Chop up your veggies to your liking. Don’t go too small with the squash or mushrooms or it can get soupy.

Next, add the tougher veggies (peppers and onions) and garlic to a pan and grill on medium heat for 5 minutes. When those are done place them in a covered pot on the lowest possible heat.

Grill the softer veggies (squash, zucchini and mushrooms) for about 4 minutes. Then add them to the pot.

Bring in the spices! Add spices to the mixture to your liking.

Bring the pot up to low-medium heat and continually stir the fajita veggies for 2 to 3 minutes to get a good distribution of flavor.

Turn off the heat and place the cooked vegetables in a strainer in your sink to allow that veggie broth to sweat off a bit.

(If you’re a real champ, drain that broth into a bowl and save it for a soup or something else later!)

 

Serve with pico de gallo, salsa or guacamole and rice and beans. You can eat these in tortillas or plain. Great, quick, affordable dinner for the whole family.

Serves 4
Prep time is about 30 minutes

 

Veggie Fajitas

Wild/Brown Rice & Butternut Squash with Apricots and Pistachios

Via Coming Out of the Garden

Wild Brown Rice & Butternut Squash with Apricots and Pistachios:

Quite the interesting flavor profile, that takes more work than our average recipes, but with a delightful outcome that makes great leftovers too. :

Ingredients:

1 pkg wild rice (4-5 oz)

3/4 Cup (scant) Texmati brown basmati rice

2 large onions, minced

1 large leek (white part only) minced

1t dried thyme, crumbled

1 bay leaf

1 large package Swanson’s organic vegetable broth

1 large butternut squash, halved crosswise and seeded (or large package of freshly cubed packaged squash)

1C dried apricots, chopped

1C chopped unsalted unshelled pistachios

16 Oz black beans (cooked or from can)

6T minced fresh cilantro

2t ground coriander Pinch of salt and pepper

Directions:

1)Cook rice, according to packaging. Normally, 2 cups of water for every cup of rice. Toast pecan pieces in the oven for about 10 minutes, or until fragrant at 350 degrees.

2) In a large non-stick pot, over medium heat, add the onions, leek, thyme and bay leave. Cook for a few minutes, until onions are golden brown. Add cooked wild rice and uncooked brown rice . Add vegetable broth (amount may vary based upon the directions to cook brown rice) and bring to boil. Transfer to 2 ½ - 3 qt casserole dish. Add in 16 Oz of cooked black beans. Rinse the black beans if using from a can (preferably low sodium, organic) Bake covered at 350 for 1 hour. Mix in pecans. Check seasonings and brown rice to be sure tender. Bake uncovered, 15 minutes. Remove bay leaf.

3) For squash, Preheat oven to 375 F Cut the squash into halves. Remove the seeds. Put the cut side down in a 9x13 baking pan. Add ¼ inch of water , cover tightly and bake until almost tender, about 30 minutes (if using pre-packaged, can omit water).

4) Fluff rice with fork and add all remaining ingredients into casserole, cover and bake until hot, 20 to 30 minutes.

 

Serves 6

Prep time is about 90 minutes

 

Wild/Brown Rice & Butternut Squash with Apricots and Pistachios

Southwest Casserole

Via Coming Out of the Garden

This southwestern meal is a fun casserole for everyone! It's packed with an authentic Tex-Mex flavor that provides lots of left-overs.

Ingredients:

2C Brown Rice, cooked

3 Bell Peppers, chopped

1 Red Onion, chopped

3-4 Garlic Cloves, chopped or minced

1/2C Corn Kernels

3C Spinach, chopped and packed

28oz Can of Tomato Sauce

1 Jalapeño, chopped

1 Can of Pinto Beans

1 Can of Black Beans

1T Chili Powder

1t Oregano, dried

Dash of Cayenne Pepper

Salt and Pepper to taste

Whole Grain Chips

 

Directions:

1) First, cook your brown rice. Remember that rice cooks best with 2C liquid (water) for every 1C of rice. When this is finished, put aside. Pre-heat the oven to 375 degrees.

2) Once all your veggies are chopped, heat a large pot on medium high heat. First sauté your onions and garlic until golden brown. Add in your bell peppers, jalapeño, and corn for about 5 minutes.

3) Now add the rice, beans, spinach, tomato sauce and spices. Let this cook for about 10-15 minutes, stirring occasionally. Take off heat.

4) Pour this mixture into a large casserole dish and spread evenly.

5) Optional: crunch chips to cover the top of the casserole dish.

6) Cover with foil and cook in the oven for 15 minutes. Then, remove foil and cook for about 10 more minutes, or until the top layer is getting dark.

7) Remove and let it cool before eating. Serve with guacamole, cilantro and/or salsa!

 

Serves 4-6

Prep time is about 25 minutes

 

Southwest Casserole

Summer Vegetable Curry

Ingredients

• 1 small eggplant (about 3/4 pound)

• 1 small zucchini

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 1 onion, chopped (about 1/2 cup)

• 1 piece fresh ginger, about 1 inch, grated

•1 tablespoon curry powder

• 1/4 pound small fresh mushrooms

• 1 cup diced tomatoes (peeled and seeded)

• 1 15-ounce can no-salt-added chickpeas (also called garbanzo beans)

• 1 14-ounce can light coconut milk

• 1 cup fresh cilantro, chopped, for garnish

 

Directions

Wash and trim eggplant. Do not peel. Quarter and remove seeds. Cut into 1-inch cubes. Eggplant should yield about 3 cups.

Wash and trim zucchini. Cut into 1-inch cubes. You should have about 1 cup.

Heat olive oil in a large pot.

Add garlic, onion, and eggplant.

Saute until eggplant begins to soften, about five minutes.

Add zucchini, ginger, curry powder, mushrooms, and diced tomato.

Cook for two minutes.

Add chickpeas and coconut milk.

Cook on medium heat until all ingredients are heated through.

Serve with hot rice and garnish with fresh chopped cilantro.

 

Serves four: 
Recipe Via Baptist Health Systems

 

Summer Vegetable Curry

Beet-All Pasta Salad

Recipe Via Baptist Health Systems

Ingredients

• 2 cups cooked spiral whole-wheat pasta

• 3 cups fresh baby spinach, shredded

• 1 12-ounce jar whole beets (1-1/2 cups), cut in half

• 1/4 cup chopped red onion

• 2 tablespoons chopped walnuts

• 1 tablespoon real maple syrup

•1 tablespoon balsamic vinegar

• 1 teaspoon virgin olive oil

 

Directions

Mix pasta, spinach, beets, onion, and walnuts in a salad bowl.

Combine maple syrup, vinegar, and olive oil in a small jar and shake well.

Pour over salad.

Serve immediately or cover and refrigerate until you're ready to eat.

 

Serves six

Beet-All Pasta Salad

Cranberry Pumpkin Muffins

Recipe Via Baptist Health Systems

Ingredients

  • 2 cups flour
  • ¾ cup sugar
  • 3 tsp. baking powder
  • ½ tsp. salt
  • ½ tsp.
  • cinnamon
  • ¾ tsp. allspice
  • 1/2 cup vegetable oil
  • 2 large egg
  • ¾ cup canned pumpkin
  • 2 cups fresh or frozen chopped cranberries

 

Instructions

  • Preheat oven to 400 degrees.
  • Sift together dry ingredients (flour through allspice) and set aside.
  • Beat oil, eggs, and pumpkin together until well blended.
  • Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once.
  • Stir until moistened.
  • Fold in chopped cranberries.
  • Spoon into paper-lined muffin cups.
  • Bake at 400 degrees for 20 to 25 minutes.

 

Makes 12 servings 

Cranberry Pumpkin Muffins

Fooled Pork Tacos

Via Coming out of the Garden

Impress your meat-eating friends with some awesome Fooled Pork Tacos. These BBQ induced tacos are centered on jack fruit! Yes, jack fruit. You can find it at an Asian grocery store as a whole fruit, or in the can. I dare you to try it because it will be your new favorite meal.

BBQ Sauce:

  • 1.5C BBQ Sauce (Vegan)
  • 2T Tomato Paste
  • 1T Hot Sauce

Whisk all ingredients in a small bowl and set aside.

Filling:

  • 2 (20oz) Cans of Jack Fruit (in BRINE)
  • 2 Red Bell Peppers, Diced
  • 1 Yellow Onion, Diced

Rinse the jack fruit thoroughly under water.

Next, tear apart the jack fruit with your hands and place it in a medium-sized bowl.

Try to shred the jack fruit as small as you can. Heat a large non-stick pot on medium heat.

Saute the chopped onion and let it cook for about 5-7 minutes, or until golden brown.

Then, add in the chopped bell peppers and the shredded jack fruit.

Cook for another 5 minutes, or until the moisture has evaporated.

Add in the BBQ sauce and stir occasionally.

Let it cook for 10 minutes.

Guacamole:

  • 2 Avocados
  • 2-3 Garlic Cloves, Minced
  • Lime Juice, Half
  • 1/2C Cilantro, Chopped
  • 1t Cumin Pinch of Salt and Pepper

Mash up the avocados in a small bowl. Use a fork to smash the avocado chunks up better.

Once this is to your liking, add in all of the other ingredients.

Chop up the cilantro as small as you can.

Mince the garlic and use juice half of a lime.

Stir everything together and serve.

Fooled Pork Tacos

Summertime Squash Frittata

Recipee Via The San Antonio Food Bank

Ingredients for 8 servings:

  • 6 large eggs
  • 2 large egg whites
  • ¼ cup crumbled goat cheese
  • 1 TBSP. olive oil
  • ¼ cup minced onion
  • 1 clove garlic, minced
  • ½ cup thinly sliced squash or zucchini
  • Handful of basil, chopped

 

Directions

  1. Whisk together eggs, egg whites, and cheese in a bowl. Season with pepper and set aside.
  2. Heat oil in non-stick skillet over medium-high heat. Add onion, and sauté 2 minutes. Add garlic; sauté 30 seconds. Add squash or zucchini; sauté 2 minutes. Stir squash/zucchini mixture into egg mixture.
  3. Add egg mixture to skillet. Cover and cook 10 minutes, or until set.
  4. Slide frittata onto cutting board, and slice into 8 wedges.

Summertime Squash Frittata

Spinach Salad with Salmon, Avacado, and Blueberries!

VIA Gimme Some Oven
This Brain Power Salad (Spinach Salad with Salmon, Avocado and Blueberries) is full of delicious ingredients that you and your brain will love!

Ingredients:
SALAD:
8 ounces smoked salmon, roughly chopped

1 avocado, peeled, pitted and diced
4 cups baby spinach (or mixed greens)
1/2 cup fresh blueberries
1/4 cup light feta or blue cheese crumbles
1/4 cup chopped walnuts (optional)
half a red onion,thinly sliced
honey chia seed vinaigrette (ingredients below)
To Make Salad:
Toss all ingredients together until combined.
Drizzle or toss with vinaigrette.

 

Ingredients:
HONEY CHIA SEED VINAIGRETTE:
1/3 cup olive oil
2 Tbsp. apple cider vinegar
1 Tbsp. chia seeds
1 Tbsp. honey
1/4 tsp. saltDirections:
Directions:
To Make Vinaigrette:
Whisk all ingredients together until combined and emulsified.

 

 

 

 

 

 

 

 

 

Spinach Salad with Salmon, Avacado, and Blueberries!

Asparagus and Mushroom Risotto

Via Coming out of the Garden
Don't be intimidated by making risotto. It's actually pretty darn easy and it doesn't take too long to make either. This is a perfect dish to use some of your favorite summer vegetables, so go for it!

Ingredients:

  • 1C Arborio Rice
  • 1/2C White Wine
  • 32oz Vegetable Stock (or Water)
  • 1 Yellow Onion
  • 2 Garlic Cloves
  • 10oz Mushrooms - We used Shiitake & Portobello
  • 1/2lb Asparagus

Instructions:

1) First, chop the onion and mince the garlic, then set aside. Slice the mushrooms into smaller pieces and set them aside as well. In a non-stick sauté pan on medium-heat, cook the mushrooms for about 5 minutes, or until they are nicely brown. Remove from heat and set the mushrooms aside for later use.

2) Next, start the blanching process for the asparagus. In a medium sized pot bring the water to a boil. Cut the asparagus into 2" pieces and place in the boiling water, when ready. Let the asparagus cook for 2-4 minutes, or until they are bright green. While the asparagus is cooking, prepare the ice bath for the next step. Fill a large bowl with cool water and add several ice cubes, so that the water is cold. When the asparagus is finished, transfer the asparagus to the cold water bowl. Let the asparagus soak for a few minutes. Take them out and place into a dry bowl.

3) Now in a medium sized pot on low heat, add the 32oz vegetable stock (or water) and allow it to simmer.

4) In a large non-stick pot on medium heat, sauté the onion and the garlic for about 5 minutes, or until golden brown. Next, add in the rice and cook for about one minute. Stir often and be careful not to burn the rice. This will help toast the rice. Now, add in the wine and stir until it is completely absorbed and evaporated. NOTE: the rice absorbs the wine flavor and the alcohol cooks off)

5) Once the wine is absorbed and evaporated, ladle 1C of warm stock into the big pot. Stir frequently to prevent anything from sticking to the pot. Once the stock is absorbed, ladle another 1C of stock into the pot and stir. Do this repeatedly.

6) Check the texture of the rice. It should be slightly firm in the center, but not crunchy. If it's still too firm for your taste, add more stock (or water).

7) Fold in the cooked mushrooms and the asparagus. Season with salt and pepper. We also topped ours with fresh dill. Serve and enjoy!

Serves 2
Total Time: 1 Hour

 

Asparagus and Mushroom Risotto

Cilantro Lime Vinaigrette

Ingredients 

  • 1 cup cilantro leaves, coarsely chopped
  • 1 small garlic clove, mashed
  • ½ cup extra virgin olive oil
  • ¼ cup fresh lime juice
  • ½ tsp. salt

Directions:

Combine all ingredients in a blender, except the olive oil. Blend until chopped.With the motor running, add the olive oil, a little at a time. Stir in salt.

 

FoodBankprovided by San Antonio Food Bank

 

 

 

 

Cilantro Lime Vinaigrette

Veggie Stuffed Bell Peppers

Ingredients 

  • 1 tbsp. extra virgin olive oil
  • ½ cup chopped onion 
  • 1 clove garlic, minced
  • 1 cup canned corn
  • 1 cup black beans
  • ½ tsp. ground cumin
  • ½ tsp. chili powder 
  • ½ cup queso fresco  
  • ¼ cup cilantro, chopped 
  • ½ tsp. salt
  • 3 red, green or yello bell peppers, cored, seeded and cut in half

Directions:

1. Preheat oven to 350 degrees F.

2. Heat a skillet over medium heat. Add oil, onions, and garlic and cook until onion is softened, about 10 minutes. Add the corn and beans, cumin, chili powder, and salt. Stir to combine. Stir in the queso fresco and cilantro.

3. Lay each half of the pep per, cut side up on a baking sheet. Place ½ cup of veggie mixture into each half. Cover with foil and bake for 40 minutes. Uncover, sprinkle with cheddar cheese and bake another 15 minutes, or until cheese is golden and melted.

FoodBankprovided by San Antonio Food Bank

 

 

 

 

Veggie Stuffed Bell Peppers

Cantaloupe Agua Fresca

Ingredients 

  • 4 cups diced cantaloupe
  • 3 cups water, chilled
  • 2-3 tbsp. fresh-squeezed lime juice
  • 1 tbsp. sugar (optional)

Directions:

1. In a blender, combine the ingredients and blend until smoth. 
2. Pour into a large jar and chill for one hour. 
3. Serve over ice.

 

 

FoodBankprovided by San Antonio Food Bank

 

 

 

 

Cantaloupe Agua Fresca

Easy Tzatziki

Ingredients 

  • 1 8-ounc container low-fat plain Greek yogurt
  • 2 tbsp. fresh dill, chopped
  • 1 small cucumber, peeled, seeded and grated
  • 1 lemon, juiced
  • 1/2 tsp. garlic salt
  • 1/2 tsp black pepper

Directions:

1. Peel cucumber, cut in half lengthwise and scoop out seeds with a spoon. Grate each half with a cheese grater. Place into a bowl. 
2. Add the yogurt, dill, lemon juice, garlic salt and black pepper and stir well to combine.
3. Allow to chill for an hour before serving. Serve with vegetables, whole wheat crackers, grilled chicken or meat, or as a sandwich spread. 

 

FoodBankprovided by San Antonio Food Bank

 

 

 

 

Easy Tzatziki

Avocado, Grapefruit, & Papaya Salad

Ingredients 

  • 1 large grapefruit
  • 1 large avocado, seeded, peeled and sliced
  • 1 cup sliced papaya
  • 1/4 cup cilantro, chopped
  • juice of 1 lime
  • 1 tbsp. extra virgin olive oil
  • 1 tsp honey

Directions:

1. Combine the cilantro, lime juice, honey, and olive oil in a sealable jar. Seal and shake vigorously to combine. Set aside.
2. Slice the ends of the grapefruit off to create a stable base. Slice the peel off, starting from the top and working towards the bottom. Remove each segment carefully. Set aside.
3. Arrange alternating slices of grapefruit, papaya, and avocado on four separate plates. Drizzle some of the dressing on top. Serve immediately.

 

FoodBankprovided by San Antonio Food Bank

 

 

 

 

Avocado, Grapefruit, & Papaya Salad

Green Pea Pesto with Mint

Ingredients 

  • 1 10-ounce package frozen peas, thawed
  • 1/2 cup grated Parmesan cheese
  • 1 garlic clove, mashed
  • 1/4 cup mint leaves
  • 1/4 tsp. fresh ground black pepper
  • 1/3 cup olive oil

Directions:

1. Combine all ingredients in a food processor or blender. Blend to combine.
2. Use as a topping for bread or as a sandwich spread.

 

FoodBankprovided by San Antonio Food Bank

 

 

 

 

Green Pea Pesto with Mint

Fresh Pea Soup

Ingredients 

  • 1 small red onion, choppe
  • 1 tbsp butter or olive oil
  • 5 1/2 cups frozen peas, defrosted under warm running water
  • 4 1/2 cups low sodium chicken or vegetable stock
  • 1/2 cup fresh mint leaves, chopped
  • 1/2 tsp salt
  • 1 tsp. freshly ground black pepper
  • low-fat sour cream or plain Greek yogurt to serve

Directions:

1. Heat a stock pot over medium heat. Melt butter or warm oil and add onions. Cook slowly, until onions are softened, about 10 minutes.
2. Add the frozen peas and stock. Bring to a boil, then reduce to a simmer and cook 2 - 3 minutes. Remove from heat and stir in mint leaves.
3. Working in batches, blend the soup in a blender to desired consistency.
4. Return soup back to the stock pot, reheat and season to taste.
5. Serve with some sour cream or yogurt on top.

 

FoodBankprovided by San Antonio Food Bank

 

 

 

 

Fresh Pea Soup

Grilled Peaches with Cinnamon & Greek Yogurt

Ingredients 

  • 4 fresh peaches
  • olive oil
  • ground cinnamon
  • 1/2 cup low-fat plain Greek yogurt
  • 2 tbsp honey, for serving 

Directions:

1. Preheat grill to medium heat and brush grates with a paper towel dampened with olive oil.
2. Slice the peaches in half, lengthwise, twist and remove the pit. Rub a small amount of olive oil on the cut side of each peach.
3. Place peaches on the grill cut side down. Grill for 3 - 5 minutes or until the peaches start to soften and show nice grill marks. Serve with a scoop of Greek yogurt and sprinkle ground cinnamon and honey on top.

 

FoodBankprovided by San Antonio Food Bank

 

 

 

 

Grilled Peaches with Cinnamon & Greek Yogurt

Honey Baked Pears

Ingredients 

  • 2 ripe, but firm Bartlett or Bosc pears
  • 1/2 lemon
  • 1 tbsp unsalted butter
  • 3 tbsp honey
  • water
  • 1/2 tsp pure vanilla extract 

Directions:

1. Preheat oven to 375 degrees. Peel the pears and cut them in half lengthwise. Using a melon baller or teaspoon, scoop out the core. Rub the pears with the cut lemon to prevent from browning.
2. Melt the butter in an ovenproof skillet just large enough to hold the pears in a single layer. Add the honey and cook over low heat, stirring, until honey is melted. Add the pears and turn them several tomes to coat with the syrup. Arrange the pears, cut side down, in a single layer and bake for about 30 minutes, basting occasionally with pan juices, until softened and golden.
3. Transfer the pears to a platter and keep warm. If necessary, add a little water to the skillet to thin the syrup. Remove from the heat and stir in vanilla. 4. Pour the syrup over the pears and serve warm or at room temperature. .

 

FoodBankprovided by San Antonio Food Bank

 

 

 

 

Honey Baked Pears

Greek-style Zucchini & Garbanzo Bean Salad

Ingredients 

  • 1 15-ounce can garbanzos, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 2 small zucchini, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1/4 cup Kalamata olives, rinsed and drained
  • 1/4 cup feta, crumbled
  • 1/4 cup parsley, chopped
  • 1 tbsp chopped dill
  • juice of 1/2 lemon
  • 1 tbsp extra virgin olive oil 

Directions:

1.In a small bowl, combine the red onion, garlic, and lemon juice. Let sit for a few minutes.
2. In a large bowl, combine the garbanzo beans, cherry tomatoes, zucchini, and olives. Add the onion mixture, along with the dill. Add in the olive oil and stir g ently to combine.
3. Gently stir in the feta.

 

FoodBankprovided by San Antonio Food Bank

 

 

 

 

Greek-style Zucchini & Garbanzo Bean Salad

Farro, black bean and corn salad

Recipe via Claudia Zapata MS, RDN
A colorful and healthy twist on a rice and bean bowl that's perfect for a party or easy weeknight dinner.

Ingredients
-
1 cup bulgur, dry (sub with quinoa for gluten-free version)
-1 can black beans, rinsed
-1 tsp extra virgin olive oil or avocado oil
-corn kernels from 1 ear of corn
-1 garlic clove
-1 red or yellow pepper or ½ of each, medium dice
-1 cup cherry tomatoes
-½ cup cliantro, finely chopped
-¼ cup mint, finely chopped
-1 avocado, diced
-4 ounces fresh orange juice
-3 ounces fresh lime juice
-½ teaspoon orange zest
-½ garlic clove
-1 tablespoon sugar
-3 ounces extra virgin olive oil or avocado oil
-1 chile guajillo, toasted on a pan, stem removed (optional)
-2-3 chiles de arbol, seeds removed, toasted (optional)
-salt and pepper to taste
Instructions
1.Bring 2 cups of water to boil in a small stockpot. Add a pinch of salt and the bulgur. Cover and reduce heat to low. Cook for 10-12 minutes and set aside.
2.Slice the tomatoes in half horizontally and place in a colander. Sprinkle with sea salt and allow to drain.
3.Heat oil in a sauté pan, and add the corn and peppers. Sauté on medium-high until they develop a little char. Set aside.
4.Prepare the dressing by mixing the orange juice, lime juice, orange zest, garlic, and sugar in a blender. Add the peppers and blend again. Slowly blend in the olive oil at a low speed.
5.In a large mixing bowl, toss the bulgur, beans, corn and pepper mix, tomatoes, and cilantro and mint (save some cilantro and mint for garnish). Drizzle with ½ cup of the dressing and gently toss to coat.
6.Serve on a bed of lettuce and top with avocado and remaining cilantro and mint.

 

Farro, black bean and corn salad

Coconut-Banana French Toast

Recipe via Claudia Zapata MS, RDN 
Delicious, easy-to-prep coconut banana vegan French toast
Ingredients
-2 ripe bananas
-1 cup coconut milk
-¾ cup unsweetened vanilla almond milk
-½ cup almond flour
-½ teaspoon sugar
-½ teaspoon cinnamon
-12 slices of thick-sliced sprouted grain bread
-coconut oil, about 3 tablespoons total
-½ cup chopped walnuts or pecans or almond slivers
-fresh banana slices and mixed berries
-maple syrup

Instructions
1. 
Blend the bananas with the milk, flour, sugar and cinnamon in a blender until smooth. Pour into a shallow dish.
2. In a large sauté pan, heat the coconut oil until melted. Drench the bread in the mix and cook on medium-high until both sides are golden brown. Top with fresh fruit, maple syrup and 1 tablespoon of crushed nuts per serving.

 

Coconut-Banana French Toast

Agua de Sandia (Watermelon)

Recipe via Salud America

Ingredients
2 watermelons, seeded
10 limes, juice only
3 gallons of water
sugar to taste
seedless watermelon for garnish|

Instructions
First cut up the two watermelons, removing as many of the seeds as possible before blending. In a blender with the water, blend watermelons and strain thru a fine sieve into a pitcher. Add lime juice and sugar to taste. Serve over ice, and add sliced watermelon as garnish. Enjoy!

 

Agua de Sandia (Watermelon)

Whole Wheat Banana Pancakes

Here’s our go-to quick and easy pancake recipe. We like to keep it simple, no need for oil or sugar, and only five ingredients.

Ingredients:
  • 1 Cup whole wheat flour
  • 2 Teaspoons Baking Powder
  • 1 cup water
  • 2 Ripe bananas
  • 1/2C Rolled Oats
Directions:
  • Place the whole wheat flour and baking powder in a bowl and mix together, slowly adding 1 cup of water.
  • Try mix it evenly to avoid clumps.
  • Now add in the bananas and mash them up with a fork.
  • Finally, add in the rolled oats and mix everything together into a nice slurry.
  • If you’re a serious banana fan, you can put in some sliced bananas at this point.
  • Cook the pancakes on a lightly oiled, or non-stick pan for a minute or so on each side, or until golden brown and dry on the edges.
  • We like to top these with some fresh berries or bananas and some coconut yogurt or maple syrup.
  • Apple sauce or peanut butter can also be good toppings.

Whole Wheat Banana Pancakes

Vegetable Stock

Ingredients for 8 cups:

2 cloves garlic, mashed

2 medium onions, quartered

3 medium carrots, roughly chopped

3 stalks celery, roughly chopped

Stems from 1 bunch parlsey

2 bay leaves

 

Directions:


1. In a large stock pot, combine all ingredients with 8 cups of water. Bring to a boil, then lower hear and simmer, partially covered, for about 45 minutes- 1 hour/

2. Strain the broth through a fine-meshed sieve. Use within 5 days or freeze.

 

via The San Antonio Food Bank

Vegetable Stock

Apple Raisin Oatmeal

Ingredients for 2 Servings:

2 cups low fat milk

1 cup old fashioned oats

1 large apple, chopped small

1 tsp. ground cinnamon

1 tsp. vanilla extract

2 TBSP. chopped pecans, walnuts, or almonds

½ TBSP. honey 

Directions:

1. In a saucepan, bring milk to a boil. Stir in oats, cinnamon, vanilla and apples. Reduce heat to a simmer.

Cook for 3-5 minutes, until oats are cooked through and apples are soft.

2. Divide oatmeal into two bowls.

Top each bowl of oatmeal with chopped nuts and honey.

 

Via The San Antonio Food Bank

Apple Raisin Oatmeal

Pumpkin Cornbread

Ingredients for 12 Servings:

1 cup pumpkin puree
1 cup low-fat milk
2 eggs
2 TBSP. extra virgin olive oil
2 TBSP. honey
1 ½ cup stone ground corn meal
½ cup all-purpose flour
1 TBSP. baking powder
½ tsp. baking soda
¾ tsp. salt
1 TBSP. unsalted butter

Directions:

1. Preheat oven to 400 degrees. Place a 9-inch cast iron skillet or 2 quart baking dish inside to warm.
2. Combine the pumpkin puree, milk, eggs, olive oil and honey in a bowl. Whisk well to combine.
3. Place the cornmeal into a second bowl. Sift in the flour, baking soda, baking powder, and salt.
4. Stir the dry ingredients into the wet and stir just until combined. Do not over mix.
5. Remove the skillet or dish from the oven and add the butter. Let melt and whirl around to coat the bottom and sides. Add the excess butter to the batter and stir gently to combine.
6. Scrape the batter into the skillet or dish and bake for 35-40 minutes. Let cool for 20 minutes before serving.

Via The San Antonio Food Ban

Pumpkin Cornbread

Savory Spinach Muffins

Ingredients for 12 Servings:

2 ¾ cups whole wheat flour (not stone ground)
2 tsp. baking powder
1 tsp. paprika
¾ tsp. salt
¾ cup buttermilk
½ cup vegetable oil
2 large eggs
1 cup thinly sliced spinach leaves
¾ cup crumbled feta cheese

Directions:

1. Preheat oven to 375 degrees. Spray 12 standard muffin cups with nonstick spray.
2. In a large bowl, whisk buttermilk, oil, and eggs. In a separate bowl, whisk flour, baking powder, paprika, and salt in medium bowl. Add the dry ingredients to the wet, whisk just until blended. Add spinach and feta. Fold to incorporate evenly.
3. Divide batter among prepared muffin cups. Cups should be filled to the top.
4. Bake muffins 25-28 minutes, or until tester inserted into center comes out clean.
Cool 5 minutes, then run a knife around muffins to release from pan. Invert pan to release

Via The San Antonio Food Bank

Savory Spinach Muffins

Butternut Squash and Lentil Curry

Via Coming Out of the Garden

Ingredients:

1 medium-large butternut squash
1 cup lentils (any kind, although they all cook slightly differently)
1 medium onion (any kind)
1 thumb sized piece of fresh ginger
5 cloves of garlic
1 Tbsp curry powder
2 cups of greens

Directions:

1) Peel and chop the butternut squash into 1” or so cubes. Place the cubes into a baking pan or baking sheet and lightly coat with olive oil and lightly spice (we like to use crushed pepper, oregano, and paprika, but whatever you fancy).
2) Preheat oven to 425 and bake the squash for approximately 25 minutes. Upon removing the squash from the oven, it may not be totally cooked, but it will be finished in the large pot.
3) Immediately after placing the squash in the oven, begin cooking the lentils in a small sauce pan. We light to cook lentils with a 3:1 water to lentil ratio, bring them to a bubbling boil for a minute or two, then turn back down to medium heat and cook until they are tender, normally 20-minutes.
4) Once the lentils are nearly fully cooked, start prepping the final large pot for the stew. Lightly coat the bottom of the large pot with cooking spray or olive oil and bring to medium heat. Add in the chopped garlic first, and then onions and cook on medium until they are browned to your liking.
5) Dump the entire lentil sauce pan (liquid and all) into the large pan and stir to make sure no onions or garlic are sticking to the bottom. Add in the cooked squash and get your spices ready. We followed Angela’s recommendation and used 1 tablespoon of curry powder. We did add a few pinches of paprika and oregano as well.
6) Cook the stew in the large pot for an additional few minutes.
7) Select greens of your choice (we went with spinach on this particular day). Add in one cup, stir and then turn off the heat. Once you’re ready to serve, add in the other cup of greens and lightly stir again. Enjoy!

Butternut Squash and Lentil Curry

Curry Sweet Potato Fries

Via Coming Out of the Garden

Ingredients:

1 Sweet Potato
2T Vegetable Broth
1T Curry Powder Pinch of Salt and Pepper, to taste 

Directions:

Pre-heat the oven to 425F.
Cut the sweet potato into small fries and place into a large bowl.
Add the broth and spices.
Stir everything together.
Prepare a baking sheet with parchment paper and spread the fries evenly on the pan.
Heat for 30-45 minutes, or until golden brown.

Curry Sweet Potato Fries

Vegetarian Gumbo

Ingredients: 

1 Tbsp olive oil

4 garlic, minced

1 small onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

2 Tbsp flour

2 cup(s) low sodium vegetable stock

14 1/2 fl oz diced tomatoes

2 cup(s) cremini mushrooms, quartered

2 cup(s) okra, frozen

1 Tbsp Cajun seasoning

Directions:

1. Heat a large Dutch oven on medium‑high with oil.

2. Add garlic, onion and bell peppers and cook until onions are translucent.

3. Stirring constantly, sprinkle in flour and continue to cook 4 to 5 minutes.

4. Add in vegetable stock and bring to a simmer.

5. Stir in remaining ingredients, bring back to a simmer, cover, reduce heat to a low simmer and cook until well thickened.

6. Chef's note: Serve over brown rice or with crusty bread.

Via H‑E‑B Health and Wellness
Recipe makes 6 Servings

Vegetarian Gumbo

Creamy Avocado Enchiladas

Ingredients:
Recipe makes 6 Servings

3 H‑E‑B Fully Cooked Fully Fit Chicken Breasts

1/2 cup(s) yellow onion, chopped

2 Hass avocados

1 1/2 cup(s) La Vaquita Crema Mexicana

1/2 cup(s) cilantro, chopped

8 H‑E‑B Yellow Corn Tortillas, torn in 3 inch pieces

Directions:

1. Preheat oven to 375°F.

2. Heat chicken according to package. Once heated, shred chicken and set aside.

3. Coat a heavy bottom skillet with non‑stick cooking spray. Stir‑fry onion over medium high heat 2 minutes.

4. In a mixing bowl, stir together shredded chicken, sauté onion, avocado, crema, and cilantro.

5. Spread 1/4 of chicken mixture on bottom of 13 x 9 inch baking dish.

6. Cover with several pieces of tortilla.

7. Add another fourth of chicken mixture over tortillas. Top with more tortilla pieces.

8. Repeat layers, finishing with remaining tortillas.

9. Bake, uncovered, 15 minutes until bubbly.

VIA H‑E‑B Health and Wellness

Creamy Avocado Enchiladas

Baked Southwest Squash Casserole

Ingredients:
Recipe makes 6 Servings

1 Tbsp olive oil, divided use

1 medium yellow onion, julienned

1 cup(s) super sweet corn, frozen

1 Hatch mild chopped green chilies, drained

2 large tomatoes, sliced 1/2‑inch thick

1 yellow squash, sliced 1/2‑inch thick

1 zucchini, sliced 1/2‑inch thick

1 large Yukon Gold potato, sliced 1/2‑inch thick

1/2 Tsp salt

1/2 Tsp black pepper

1/2 cup(s) Monterey Jack cheese, grated

Directions:

1. Preheat oven to 400ºF.

2. Lightly oil baking dish with half of the oil and set aside.

3. Heat the rest of the oil in a large skillet on medium high. Add onions and cook until tender.

4. Stir in corn and green chilies, and cook until heated through. Remove from heat and set aside.

5. Place half of onion mixture in prepared baking dish. Overlap tomatoes, squash, zucchini and potatoes on top of onion mixture. Spread the remaining onion mixture over the top and sprinkle with salt, pepper and cheese. Cover with foil and bake 30 minutes.

6. Remove foil and bake an additional 15 minutes or until potatoes are cooked through and cheese is brown and bubbly.

VIA H‑E‑B Health and Wellness

Baked Southwest Squash Casserole

Honey Soy Glazed Cod

Ingredients:
Recipe makes 4 Servings

4 6 oz. cod fillets, thawed

1/4 Tsp pepper

2 Tbsp honey

2 Tbsp lower sodium soy sauce

1 clove garlic, minced

1 Tbsp rice wine vinegar

1 Tbsp lime juice

1 Tsp sesame seeds

Directions:

1. Preheat oven to 450°F.

2.Place cod on a foil sheet pan and season with pepper.

3. Pour remaining ingredients into a small sauce pan and bring to a simmer. Allow sauce to simmer for 2 minutes then remove from heat.

4. Place cod in oven and bake for 4 minutes. Remove from oven and drizzle with glaze.

5. Return fish to the oven for an additional 5 to 6 minutes.

6. Remove fish from oven, top with more glaze and serve.

VIA H‑E‑B Health and Wellness

 

Honey Soy Glazed Cod

Thin Crust Margarita Chicken Pizza

Ingredients:
Recipe makes 4 Servings

1 Mama Mary's Whole Wheat Pizza Crust, 12 inches

1/4 cup(s) traditional pizza sauce

1 cup(s) fat free shredded mozzarella

1 1/2 cup(s) H‑E‑B Fully Cooked Shredded Chicken

12 cherry tomatoes, thinly sliced 1/4 cup(s) basil bunch, sliced

Directions:

1. Heat oven to 450°F .

2. Line baking sheet or pizza pan with foil, and coat with non‑stick spray.

3. Place pizza crust on prepared pan, then spread pizza sauce over crust; sprinkle 1/2 cup of shredded cheese over sauce, arrange chicken, tomato slices and basil over cheese, then top with remaining shredded cheese.

4. Bake 10‑12 minutes until cheese is bubbly and crust is golden on edges and underneath (for a crisper pizza, use a pizza stone or place directly on middle oven rack).

VIA H‑E‑B Health and Wellness

 

 

 

Thin Crust Margarita Chicken Pizza

Gnocchi with Power Greens and White Beans

Ingredients:
Recipe makes 6 Servings

2 Tbsp olive oil
1 (16 oz) package potato gnocci
1 Lb boneless skinless chicken breasts, cooked and thin sliced
1 medium onion, thinly sliced
3 condensed cream of mushroom soup
5 Oz power greens
1 (14.5 oz) can stewed tomatoes
15 1/2 Oz Goya Small White Beans
1/2 Tsp black pepper
1/4 cup(s) garlic cloves, chopped
1/2 cup(s) 2% shredded mozzarella cheese

Directions:

  1. Heat oil in a large, non‑stick skillet over medium‑high heat; add and cook gnocchi 5‑6 minutes until browned; remove from heat and transfer to a bowl.
  2. Return skillet to heat, add 1 tablespoon oil and onion slices; cook 3‑4 minutes until slices become translucent; add garlic and 1/2 cup water. Cook an additional 3 minutes; then add greens and cook until wilted, stir in tomatoes, beans, gnocchi and pepper; bring to a simmer 3‑4 minutes. Remove from heat.
  3. Sprinkle with Parmesan and mozzarella cheeses.

VIA H‑E‑B Health and Wellness 

Gnocchi with Power Greens and White Beans

Thai Style Noodles and Green Beans

Ingredients:
Recipe makes 8 Servings

1 large tomato, Chopped
1/4 cup(s) basil, thin sliced
1/4 cup(s) cilantro, thin sliced
1 Tbsp extra virgin olive oil
1/4 cup(s) mint leaves, thinly sliced
1 Tbsp ginger, chopped
100% whole wheat spaghetti
16 Oz H‑E‑B Green Beans
1/8 Tsp kosher salt
1/8 Tsp black pepper

Directions:

  1. Combine tomato, basil, cilantro,olive oil, mint and ginger in a large pasta bowl and set aside.
  2. Bring 6 cups water to a boil over high heat in a large pasta pot, add pasta and cook 4 minutes.
  3. Add green beans and allow water to return to a boil.
  4. Cook 4 more minutes or until pasta is cooked to desired tenderness.
  5. Drain and add to tomato mixture in pasta bowl.
  6. Toss to coat and season with salt and pepper.

VIA H‑E‑B Health and Wellness

Thai Style Noodles and Green Beans

Cauliflower Pizza

Ingredients:
Recipe makes 4 Servings

1 Lb frozen cauliflower florets, thawed
2 large eggs
1/2 cup(s) grated parmesan cheese
1 cup(s) marinara sauce
1/2 cup(s) shredded mozzerella
1/2 cup(s) basil, chopped

Directions:

  1. Preheat oven to 400ºF.
  2. Place thawed cauliflower in a food processor and pulse until cauliflower is finely chopped.
  3. Place in a microwave safe bowl and cook 5 minutes.
  4. Remove cauliflower to a clean dish towel and press out all excess liquid.
  5. Return cauliflower to the bowl and add eggs and cheese. Mix well.
  6. On a parchment lined baking sheet or pizza pan, spread mixture out to resemble a pizza crust.
  7. Bake 45 minutes. Remove from oven and top with marinara, mozzarella and basil. Return to oven until cheese is melted

VIA H‑E‑B Health and Wellness

Cauliflower Pizza

Chicken Stir Fry Wraps

Ingredients:
Recipe makes 4 Servings

1 Tbsp olive oil
1 Lb H‑E‑B Natural Breast, boneless, skinless
1 red bell pepper, sliced
12 Oz H‑E‑B Broccoli Slaw
1 medium Kikkoman Gluten Free Soy Sauce
1 Tbsp ginger, fresh grated
1 Tbsp honey
2 Tbsp white vinegar
1 head iceberg lettuce

Directions:

  1. Heat oil in a large sauté pan over high heat, then add and sauté chicken and bell pepper approximately 5 minutes.
  2. Add broccoli slaw, and cook another 3 minutes, then add soy sauce, ginger, honey and vinegar and cook 3 minutes; remove from heat
  3. Serve in lettuce cups.

VIA H‑E‑B Health and Wellness

Chicken Stir Fry Wraps

Spaghetti Squash with Sausage and Greens

Ingredients:

1 small spaghetti squash
1 Lb H‑E‑B Turkey Sausage Links
6 Oz H‑E‑B Baby Spinach
1/2 Tsp crushed red pepper
2 Tbsp extra virgin olive oil
1/2 cup(s) H‑E‑B Parmesan Cheese, grated
1/8 Tsp kosher salt
1/8 Tsp black pepper

Directions:

  1. Cut squash in half, lengthwise, with a spoon scrape away the seeds and stringy bits from the centers.
  2. Place halves in a microwave‑safe baking dish, cut‑sides down (cook in 2 batches if necessary).
  3. Cover with plastic wrap, folded back at one corner to vent, cook on high power 7‑10 minutes or until tender.
  4. In the meantime, remove sausage from casings and brown in a large, non‑stick skillet until cooked through.
  5. Drain any excess liquid; add spinach and cook briefly until just wilted.
  6. Remove skillet from heat, add red pepper, if desired.
  7. Using a dinner fork, pull strands of squash away from skin and transfer strands to a mixing bowl.
  8. Toss with oil and cheese; add salt and pepper.
  9. Place squash on a large platter; top with sausage mixture; garnish with additional cheese, if desired, and serve.

 

VIA H‑E‑B Health and Wellness

Spaghetti Squash with Sausage and Greens

Grilled Poblano Chicken

Ingredients:
Recipe Makes 4 Servings

12 Oz H‑E‑B Select Extra Fine Green Beans with Creamy Mushroom Sauce
16 Oz H‑E‑B Rice with Corn & Poblano
12 Oz H‑E‑B Fully Cooked Grilled Sliced Chicken Breasts

Directions:

  1. Heat green beans, rice and chicken as directed on package.
  2. Combine in large mixing bowl, and serve. 

VIA H‑E‑B Health and Wellness

Grilled Poblano Chicken

Stuffed Avocado with Shrimp and Pico

Ingredients:
Recipe Makes 4 Servings

1 Tbsp olive oil extra light
3/4 cup(s) Central Market Israeli Couscous
12 Oz medium pico de gallo
2 1/2 cup(s) medium shrimp, peeled & deveined
1 cup(s) water 2 avocado

Directions:

  1. Heat a large skillet over medium heat 2 minutes.
  2. Add olive oil, couscous, pico de gallo, shrimp and water. Stir. Reduce heat and cover.
  3. Cook 10 minutes or until shrimp is cooked and couscous is fluffy.
  4. Cut each avocado in half and remove seed.
  5. Scoop avocado pulp from the skin, keeping skin intact.
  6. Place pulp in a mixing bowl and set avocado skin aside.
  7. Fill each avocado skin with shrimp couscous mixture and top with avocado.

  8. VIA H‑E‑B Health and Wellness

Stuffed Avocado with Shrimp and Pico

Grilled or Roasted Stuffed Tomatoes

Ingredients:
Recipe Makes 4 Servings

1 Tsp non‑stick cooking spray
1 cup(s) instant brown rice
4 large tomatoes
1 Tbsp H‑E‑B Canola Oil
1/2 cup(s) onion, chopped
1 Tsp dried italian seasoning
1 1/2 cup(s) mushrooms, chopped
4 cloves garlic, chopped
1/2 cup(s) H‑E‑B Panko Bread Crumbs
1 cup(s) H‑E‑B Shredded Italian Blend Cheese
1/8 Tsp kosher salt 1/8 Tsp pepper

Directions:

  1. Heat grill to 400°F. Spray grill with cooking spray.
  2. Prepare rice according to package directions. Meanwhile, cut each tomato in half cross‑wise. Scoop out pulp and chop, and place in a mixing bowl. Set tomato halves aside.
  3. Heat a skillet over Medium heat. Add canola oil, onion, seasoning, and mushrooms. Stir‑fry 3 minutes.
  4. Add garlic and tomato pulp; stir‑fry 4 minutes or until extra liquid is absorbed. Place tomato mixture in a bowl, and add cooked rice, bread crumbs, 1/2 cup shredded cheese, salt, and pepper. Toss to combine.
  5. Fill each tomato half with 1/2 cup stuffing mixture and sprinkle with 1 tablespoon shredded cheese. Place tomatoes on hot grill. Grill with lid down 10 minutes or until cheese is melted.

VIA H‑E‑B Health and Wellness

Grilled or Roasted Stuffed Tomatoes

Baked Chicken Spaghetti Casserole

Ingredients:
Recipe Makes 8 Servings

8 Oz H‑E‑B Whole Wheat Spaghetti
16 Oz H‑E‑B Mediterranean Vegetables
2 cup(s) H‑E‑B Marinara Pasta Sauce
10 1/2 Oz Hill Country Fare Reduced Sodium Condensed Cream of Mushroom Soup
4 Hill Country Fare Frozen Boneless Skinless Chicken Breast, cooked and thin sliced
1 cup(s) H‑E‑B Reduced Fat Shredded Mozzarella Cheese

Directions:

  1. Heat oven to 425°F.
  2. Spray 9x13‑inch baking pan with non‑stick cooking spray; set aside.
  3. Cook pasta according to package directions and drain when finished.
  4. In a large mixing bowl, combine pasta, vegetables, pasta sauce, mushroom soup, chicken. Toss well to combine.
  5. Evenly fill prepared baking pan with chicken spaghetti, cover with foil, and bake for 25 minutes.
  6. Top with shredded cheese before serving.

VIA H‑E‑B Health and Wellness

Baked Chicken Spaghetti Casserole

Spaghetti with Zucchini and Salsa Verde

Ingredients:
Recipe Makes 6 Servings

1 cup(s) spinach
2/3 cup(s) parsley
1 Tbsp garlic
1 Tbsp lemon juice
4 Tbsp olive oil
2 Tsp capers
12 Oz shrimp, peeled and deveined
2 zucchini, cut lengthwise into ¼ inch pieces
1/2 Tsp kosher salt 5 Tsp black pepper
1 Tbsp olive oil
12 Oz whole wheat spaghetti, cooked

Directions:

  1. In a blender or food processor, combine spinach, parsley, garlic, lemon juice, olive oil, and capers.
  2. Pulse until smooth, if salsa is too thick add ¼ cup of water to loosen it up.
  3. Preheat oven to 450ºF.
  4. Toss shrimp and zucchini with salt, pepper and olive oil. Place on foiled lined sheet pan in one layer. Place in oven and cook 7 ‑ 8 minutes, or until shrimp are cooked through.
  5. Remove from oven and combine all ingredients together in large bowl and serve.

 

VIA H‑E‑B Health and Wellness

Spaghetti with Zucchini and Salsa Verde

Spinach Stuffed Chicken Breasts

Ingredients:
Recipe Makes 3 stuffed chicken breasts

3 chicken breasts
8 oz chopped frozen spinach, cooked according to package directions and squeezed dry.
3 oz feta, crumbled ( about ½ cup )
4 oz cream cheese
1 clove garlic, diced
¼ teaspoon salt, divided
⅛ teaspoon pepper
1 tablespoon olive oil

Directions:

  1. Preheat oven to 450.
  2. Mix the chopped frozen spinach, feta, cream cheese, garlic and half of the salt in a medium sized bowl.
  3. Cut a pocket into each chicken breast. If you are unsure of how to cut a pocket into the chicken without also cutting a pocket into your hand, try this: One at a time, place the chicken flat on a cutting board, and press a large spatula ( or something else that cannot be stabbed, i.e. DO NOT USE YOUR HAND) flat on top of the breast. Make sure that you are pressing the spatula down hard enough to hold the chicken in place. You may need to actually dig the edge of the spatula into the meat just a little bit to accomplish this. Insert the knife ⅔ of the way into the side of the thickest part of the chicken, and slice down to the thinnest part, stopping before you cut through; you want a pocket not a flap.
  4. Separate the spinach and cheese mixture into three parts, and roll into thick logs. Stuff each log into the pocket you made in the chicken breasts. Season with remaining salt and pepper.
  5. Heat the olive oil in an ovenproof pan set over medium high heat, then add the stuffed chicken, "top" side down. Cook for 5 minutes, then flip the chicken over.
  6. Place the pan into the oven, and bake for 10 minutes. If your chicken breasts are extraordinarily thick, cook for 2 to 5 minutes longer, or until juices run clear when you poke the chicken with a fork.

VIA Basil and Bubbly

 

Spinach Stuffed Chicken Breasts

Mint Nice Cream

Via Coming Out of the Garden
Freeze your overly ripe bananas for a delicious ice cream alternative! Throw in your favorite fruits, nuts and other goodies to cure your sweet tooth.

Ingredients:

3 Frozen Bananas
1/2C Fresh Mint
1/2C Non-Dairy Chocolate Chips
Splash of Almond Milk

Directions:

In a food processor (or in a high-speed blender) place the frozen bananas, fresh mint and the splash of almond milk. Pulse until the nice cream has a smooth and creamy consistency. You may have to mash up the bananas between pulses to help in the process. Next, pour in your chocolate chips and pulse until they are spread evenly.

Serve immediately!

Mint Nice Cream

Vegetable Pesto Pasta

Via Coming Out of the Garden

Ingredients:

Vegetables
1 Yellow Squash
1 Zucchini
1 Red Bell Pepper
1 Yellow Onion
2T Balsamic Vinegar
Salt & Pepper, to taste

Pesto
1/2C Basil
8oz Dried Tomatoes
1/4C Roasted Almonds
3-4 Garlic Cloves Juice of
1/2 a Lemon Rotini Noodles

Directions:

First, cook the rotini noodles according to package instructions. Then, pre-heat the oven to 425F. Now, dice all of the vegetables and put them in a large bowl. Add the balsamic vinegar and stir everything together so that it is mixed evenly. Spread the vegetables on a large non-stick baking sheet. Sprinkle some salt and pepper to taste. Roast the vegetables for 45 minutes. For the pesto, add all of the ingredients in a food processor and pulse until it is blended. Set aside. Once the noodles are fully cooked, drain the noodles with a colander but save the drained water! Transfer the cooked noodles into a large bowl and stir in the pesto. You may add a 1/2C (or more) of the reserved water to help mix the noodles with the pesto. Once the vegetable are finished, add and stir in the vegetables. Stir together and serve!

Vegetable Pesto Pasta



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