Tired of the same old salad? Using seasonal fruits is a nice way to change it up. The pomegranate seeds add a nice texture and flavor. This salad also makes a delicious and healthy side dish to any holiday meal.
- Spring mix lettuce
- Dried cranberries
- Pomegranate seeds
- Feta cheese
- Your favorite dressing
- In a large bowl mix all ingredients together. Add dressing to each serving, I like Brianna’s blush wine vinaigrette.
Looking for a lighter side dish for the holidays? I made these delicious potatoes for my neighborhood holiday party. I made one with bacon and the other without. They were a hit!
- 1 1/2 pounds Yukon gold potatoes, cut into 1/4-inch-thick slices, leaving skins on
- 1 teaspoon salt
- Cooking spray
- 2 tablespoons minced shallots
- 1/4 cup all-purpose flour
- 2 cups 1% low-fat milk or almond milk, divided
- 3/4 cup (3 ounces) grated Asiago cheese
- 1/4 cup chopped fresh chives
- 1/4 teaspoon freshly ground black pepper
- 4 bacon slices, cooked and crumbled
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- Preheat oven to 350°.
- Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.
- Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups mik, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.
- Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.
If you love hearty soups, I think you’ll really enjoy this dish. High in fiber, folate, protein, and antioxidants, black beans are a great, healthy main ingredient to make a soup a meal.
- 3 cans black beans drained and rinsed
- 1 onion finely chopped
- 3 cloves garlic
- 1 14oz can vegetable broth
- 1 1/2 cup canned tomatoes
- 2 tablespoon ketchup
- 2 teaspoon worcestershire sauce
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- salt and pepper to taste
- 1/2 of lime juice
- handful of fresh cilantro, picked from stems
- greek yogurt, for topping
- cheddar cheese, for topping
- Heat olive oil in a large pot. Add the onions and cook, stirring, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
- Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. Cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Put half of the soup in a food processor or blender and puree. Mix back together in large pot. Serve with the garnishes.
Don’t let being a vegetarian keep you from eating chili this winter. Quinoa is a great healthy alternative.
- 1/2 cup quinoa, cooked
- 1 cup water
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeno pepper, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 3/4 cup of corn
- 1 medium zucchini, diced
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 3 (15 ounce) cans diced tomatoes
- 1 (15 ounce) can tomato sauce
- 2-3 tablespoons chili powder
- 1 tablespoon ground cumin
- Salt and black pepper to taste
- Cook quinoa according to package directions and set aside.
- In a large pot, heat the olive oil. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
- Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Top with cheese, cilantro, greek yogurt, or avocado slices.
Inspired by Two Peas & Their Pod.
Fresh from our garden, Rosemary’s a great year round herb that goes great with Tilapia and many other tasty dishes.
Research has shown that Rosemary helps to prevent cancer and many other health disorders. And using lemon and olive oil helps keep the calories to a minimum.
- Thawed tilapia filets (preferably wild caught)
- Tblsp olive oil or coconut oil
- Fresh lemon slices
- 2-3 sprigs of fresh rosemary (snipped)
- Salt and pepper to taste
- Pre heat oven to 375 degrees.
- Rinse and pat dry tilapia filets.
- Spray baking sheet with lightly with cooking spray. Place tilapia on baking sheet and drizzle with oil, sprinkle with salt and pepper, add fresh lemon slices, and top with fresh snipped rosemary.
- Bake for approximately 15-20 minutes depending on thickness of filets.
Get your Thanksgiving started right with sweet chocolate chip and pumpkin pancakes. The Chia seeds gives is a nice crunch and adds nutritional value.
- 1 cup whole wheat flour or spelt flour
- 1/4 cup ground chia seeds (optional)
- 1 tablespoon of brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- pinch of ground cloves
- 1 and 1/2 cup almond milk
- 1/2 cup canned pumpkin puree
- 2 tablespoons canola oil
- 1 egg
- 1/2 cup chocolate chips
- In a large bowl mix together all the dry ingredients.
- In a separate bowl, stir together milk, pumpkin puree, oil, and egg.
- Fold wet mixture into dry ingredients. Add chocolate chips.
- Heat skillet over medium, pour about 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side.
- Serve with maple syrup.
Extra veggies…Why not make a quiche? You can use almost any veggies you have on hand and skipping the crust is an easy way to lower the calories.
- 3/4 cup shredded Swiss or Gruyere cheese
- 8 oz lump crab meat drained
- 1/2 cup diced onion
- 1 garlic clove pressed
- 4 cups of coarsely chopped fresh spinach
- 1/8 tsp dried tarragon
- 1/8 tsp Old Bay
- 1/8 tsp ground nutmeg
- salt and pepper to taste
- 1 cup low-fat evaporated milk
- 1/2 cup egg substitute
- Preheat oven to 375 degrees
- Spray pie plate with non-stick cooking spray.
- Add crab meat and top with shredded cheese.
- Heat a tblsp of olive oil in a large skillet. Add onions, saute and then add garlic, spinach, and next 4 ingredients. Cook until spinach is wilted. Arrange spinach over crab. I also added some sliced tomato on top (optional).
- Combine milk and egg substitute. Pour milk mixture over spinach and crab. Bake for about 45 minutes.
Even when the power’s out, it’s still possible to cook a warm healthy meal using the grill. Thai Shrimp Bisque…Yummy!
- 1 1/2 pounds uncooked shrimp peeled (reserve shells)
- 1 1/2 tbsp grated lime rind
- 1/3 cup fresh lime juice
- 1 1/2 ground coriander
- 1 tbsp fresh cilantro
- 1 tbsp minced fresh ginger
- 1 1/2 tsp sugar
- pinch of pepper
- 2 crushed garlic cloves
- 2 cups vegetable broth
- 1/4 cup white wine
- 1 tbsp tomato paste
- 1 tsp olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 14oz can light coconut milk
- 1 tbsp tomato paste
- 1/4 cup flour
- 1 cup milk of choice (I used almond)
Directions (cooked on a gas grill burner)
- Marinade shrimp with the first 8 ingredients.
- For the stock, combine reserved shrimp shells, veggie broth, wine and one tablespoon of tomato paste in large pot. Bring mixture to a boil. Reduce heat and simmer until liquid is reduced to one cup. (about 10 minutes) Drain mixture over a bowl and discard the shells.
- For the soup, using the same pot, heat oil and add onion and celery and saute. Add shrimp stock, coconut milk, one more tablespoon of tomato paste and bring mixture to a boil. Combine flour and milk with a whisk and add to the pot. Reduce heat and simmer until thick (about 5 minutes). Add the shrimp and marinade and cook for about 5 minutes.
Hot pumpkin soup with a hint of spice makes the perfect meal to warm you up on a chilly fall day.
- 1 tbs olive oil
- 1 small onion
- 2 cloves garlic pressed
- 2 tsp curry powder
- Salt and pepper to taste
- 3 cups of chicken or vegetable broth
- 1.5 cups of evaporated milk (I used almond milk for less calories)
- 1 15oz can of pumpkin puree
- Heat olive oil in a large pot.
- Saute onions and garlic
- Add the curry powder, salt and pepper to the pot
- Add the chicken broth and pumpkin to the pot and simmer for about 15 minutes
- Put batches in food processor or blender and puree
- Pour back into the pot and add the milk of your choice