Easy Italian Wedding Soup

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1 2 packed cups arugula Crunchy Winter Salad 2 celery sticks (about 1 cup), thinly sliced on the diagonal 4 radishes, thinly sliced 1 apple, cored and thinly sliced 1/4 cup gouda, sliced 1/2 cup toasted walnuts, chopped 1/2 cup walnuts, chopped Dressing Winter Recipes 3 tbsp extra virgin olive oil 1 1/2 tbsp pure honey 1 tbsp honey Dijon mustard 1 tbsp balsamic vinegar 1. In a small bowl, whisk together the dressing ingredients until well combined. Taste and adjust the dressing to your preference. Set aside. 2. In a large bowl, combine the salad ingredients and then drizzle the desired amount of dressing on top. Toss to combine. Serve immediately. Easy Italian Wedding Soup 4 tablespoons extra-virgin olive oil 1 1/2 cups chopped yellow onion 2/3 cup chopped carrot 2/3 cup chopped celery 2 tablespoons minced garlic 6 cups unsalted chicken broth 6 ounces orzo 1 1/2 tablespoons chopped fresh oregano 25 cooked chicken meatballs 4 cups baby spinach 1/4 cups grated Parmesan cheese 1. Heat 1 tablespoon oil in a large pot over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Add broth, cover and bring to a boil. Add orzo and oregano; cover and cook, stirring occasionally, until the orzo is just tender, about 9 minutes. 2. Stir in meatballs and spinach; cook until the meatballs are heated through and the spinach is wilted, 2 to 4 minutes. Serve sprinkled with cheese and drizzled with the remaining 3 tablespoons oil.

2 Banana Bread Baked Oatmeal 2 cups old-fashioned oats 1 teaspoon baking powder 2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 2 cups milk 1 cup banana, mashed 1 large egg 1 teaspoon vanilla 1/2 cup walnuts, chopped 1. Preheat oven to 350ºF and spray an 8" square baking dish or pie plate with nonstick cooking spray. 2. Add the oats, baking powder, cinnamon, nutmeg and salt in a medium bowl and stir to combine. In another large bowl, whisk together the milk, banana, egg, and vanilla. 3. Add the oat mixture into the wet ingredients and stir to combine. Transfer to the greased baking dish and bake for 25 minutes. Meanwhile, put the chopped walnuts on a baking sheet and toast in the oven for 5 minutes. Sprinkle the toasted walnuts on top of the oatmeal and cool slightly before serving. Butternut Squash Home Fries 2 tablespoon olive oil 1 onion sliced 1 lbs butternut squash cut into 1/2 inch cubes 1. Heat oil in a large skillet over medium-high heat. Add onion and butternut squash. 2. Flip a few times to distribute the ingredients and coat everything with oil. 3. Continue cooking for minutes, until squash cubes are browned and tender, flipping every few minutes.

3 Crispy Parmesan Chickpeas 1 (15 oz) can unsalted chickpeas 2 tablespoons olive oil 1/2 ounce Parmesan cheese 1/2 teaspoon garlic powder 1/2 teaspoon grated lemon rind 1/2 teaspoon dried oregano 1. Drain and rinse chickpeas; pat dry with a paper towel. Heat oil in a large nonstick skillet over medium - high heat. Add chickpeas to pan; cook 17 minutes or until golden brown and crispy all over, stirring occasionally. 2. Transfer chickpeas to a bowl. Add cheese, garlic powder, lemon rind, and oregano; toss gently. Serve immediately, or cool chickpea mixture in a single layer on a parchment paper-lined baking sheet before storing in an airtight container. Winter Black Bean Salsa 1 can black beans 1 medium tomato, chopped 1/4 cup fresh lime juice 2 Tbsp chopped cilantro 1 10 oz frozen whole kernel corn 1/4 cup chopped red onion 1. Mix all ingredients in large bowl until well blended; cover. Refrigerate at least 15 minutes.

4 Winter Recipes Pecan, Oats, and Blueberry Crisp 4 cups frozen blueberries 1 cup rolled oats 3/4 cup pecans (chopped) 1/2 cup shredded coconut 1/2 cup almond meal 1/4 teaspoon ground cinnamon 1/4 cup olive oil 1/3 cup honey 1. Combine pecans, oats, coconut, almond meal, and cinnamon in a bowl. 2. Add olive oil and honey. Mix thoroughly. 3. Grease a baking dish and put blueberries into it. 4. Top with the pecan and oats mixture. Healthy Winter Fruit Crisp 5 cups unpeeled chopped firm pears 1 cup frozen sweet cherries 1 pitted date, chopped 1/4 cup orange juice 1 teaspoon apple pie spice or cinnamon 1 Tablespoon cornstarch Toppings 1 1/2 cups old fashioned rolled oats (not quick or instant) 1/4 cup shelled raw sliced almonds 1/2 cup almond flour 1/2 cup whole wheat pastry flour 1 teaspoon ground cinnamon 1/4 cup pure maple syrup 2 tablespoons refined coconut oil 2 tablespoons light olive oil 1. Preheat oven to 375 degrees F. Spray or lightly coat a 13 X 9" baking dish with olive oil. Set aside. 2. In a large bowl, toss pears, frozen cherries, dates, orange zest, juice and apple pie spice until fruit is evenly coated. Sprinkle cornstarch over the mixture and toss again to evenly coat. 3. Pour fruit mixture into prepared baking dish and spread evenly. Set aside 4. In a medium bowl, stir oats, almonds, almond flour, whole wheat pastry flour and cinnamon until well mixed. Add maple syrup, coconut oil and olive oil and stir until well combine. 5. Spoon oat mixture evenly over fruit mixture 6. Bake for about 30 minutes, or until fruit is tender and topping is deep golden brown. Cover the dish loosely with a piece of foil for the last 10 minutes of baking if you feel your topping is browning too quickly. Serve warm.

5 Warm Quinoa, Sweet Potato Kale Salad 1/2 tbsp extra virgin olive oil 1 medium sweet potato, peeled 1 tbsp pure maple syrup 3 packed cups kale stems removed, chopped 3 cups cooked quinoa 1/4 cup red onion, chopped 1 cup fresh pomegranate arils Dressing 1/4 cup fresh orange juice 1 tbsp extra virgin olive oil Freshly cracked pepper 1. Heat olive oil in a non-stick skillet. Add sweet potatoes. Season with freshly cracked pepper, to taste. Stir to cover the sweet potatoes with the spice. 2. Cook on medium heat until brown on the outside and soft on the inside, about 10 minutes. When they are almost ready, stir in maple syrup and finish cooking. 3. Add kale and cook until wilted, about 5 minutes. Add 3 cups of cooked quinoa, stir and cook until warm. Turn off the heat and add onion and pomegranate. In a small bowl, whisk together orange juice and olive oil. Season with sea salt and freshly cracked pepper, to taste. Drizzle over warm salad, toss and serve immediately. Healthy Turkey Chili 2 teaspoons olive oil 1 yellow onion, chopped 3 garlic cloves, minced 1 medium red bell pepper, chopped 1 pound extra lean ground turkey 4 tablespoons chili powder 1 teaspoon dried oregano 1 (28 ounce) can diced tomatoes 1 1/4 cups of chicken broth 2 (15 oz) cans dark red kidney beans, rinsed and drained 1 (15 oz) can sweet corn, rinsed and drained 1. Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder and oregano; stir for about 20 seconds. 2. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for minutes or until chili thickens and flavors come together. Taste and adjust seasonings as necessary. 3. Serve.

6 Individual Egg and Spinach Bowls 8 large egg whites 1 whole egg 1 cup baby spinach, chopped into small pieces 1/2 cup dried tomatoes 1/4 cup fat free feta cheese 1/2 teaspoon black pepper 1. Preheat oven to 350 degrees. 2. Whisk together all ingredients in a medium mixing bowl. Lightly mist 4 (1/2 cup) ramekins with nonstick cooking spray and evenly divide egg mixture into bowls. 3. Place ramekins on a cookie sheet and bake 20 minutes or until eggs puff and are almost set in the center. Serve hot. Stuffed French Toast with Almond Butter and Banana 4 slices of whole grain bread 1/2 banana, thinly sliced 2 tablespoons, almond butter 1/4 cup unsweetened almond milk 2 eggs 1/2 teaspoon vanilla 1/2 teaspoon cinnamon Coconut oil, for pan Maple syrup and fresh berries, for topping 1. Take your four slices of bread and create two almond butter and banana sandwiches. Each sandwich should have 1 tablespoon of almond butter and a few banana slices. 2. Whisk together almond milk, eggs, vanilla, and cinnamon and pour in a container large enough to soak the sandwiches. One at a time, soak sandwiches on both sides until moist about 10 seconds on each side. 3. Pre-heat a non stick skillet on medium-high heat. Coat with coconut oil to prevent toast from sticking. Place sandwich in pan and cook for 4-5 minutes on until the bottom side is golden brown. Flip sandwich, press on sandwich with your spatula and cook for another 4-5 minutes. Remove from pan and repeat the process with the second sandwich. 4. Serve with fresh berries and a drizzle of maple syrup.

7 Crostini with Thyme Roasted Tomatoes 4 plum tomatoes, halved lengthwise Extra virgin olive oil 1 to 2 teaspoons dried thyme 8 1/2 inch thick slices baguette 1 clove garlic 1. Preheat the oven to 275 degrees. Place the tomatoes cut-side up in a shallow baking dish. Drizzle with olive oil and sprinkle with thyme. Roast 1 hour 30 minutes to 2 hours, or until the tomatoes are very soft and slightly shrunken. 2. Increase the oven temperature to 400 degrees. Place the baguette slices on a baking sheet, drizzle with olive oil and bake until golden brown, about 10 minutes. Rub the crostini with garlic and top each with a roasted tomato. Eggplant Ricotta Bites 1 medium eggplant All-purpose flour 2 large eggs 3/4 cup breadcrumbs 1/4 cup grated parmesan cheese 1 tablespoon extra virgin olive oil 2 large plum tomatoes, diced 1 cup ricotta cheese Shredded fresh basil, for topping 1. Thinly slice the eggplant into rounds. Pour some flour into a shallow dish. Beat the eggs in another dish. In a third dish, mix the breadcrumbs and parmesan. Dredge the eggplant in the flour, then dip in the eggs and coat with the breadcrumb mixture. 2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, cook the eggplant until golden, about 2 minutes per side, adding more oil between batches, if necessary. 3. Toss the tomatoes with the remaining 2 teaspoons olive oil and the vinegar in a bowl. Spoon some ricotta onto each eggplant slice. Top with the tomato mixture and basil.

8 Cranberry Poached Pears 2 1/2 cups cranberry juice 3 small pears, halved, peeled and cored 2 3 inch cinnamon sticks 1/4 teaspoon freshly ground pepper 1/2 cup fresh cranberries 1 6 ounce container plain low-fat yogurt 2 teaspoons honey 1. Bring cranberry juice to a simmer in a medium saucepan. Add pears, split vanilla bean, cinnamon sticks and pepper. Return to a simmer; cover and cook for 10 minutes. Remove from heat. Add cranberries. Let stand, covered, for 1 hour, turning pears once. Stir in yogurt and honey. 2. Divide cooking liquid among six individual dessert dishes. Add a pear half to each. 3. To make ahead: Prepare as directed through Step 2. Place pears and the cooking liquid in an airtight container. Place yogurt mixture in another airtight container. Cover and chill for up to 24 hours. Apple Cinnamon Bread Pudding 1/2 loaf whole wheat bread 1 1/2 cup applesauce 1 1/2 cup coconut milk 2 eggs 1 apple, diced and unpeeled 1 tablespoon ground cinnamon 1 teaspoon nutmeg, grated 1/2 cup raisins 1/2 cup walnuts 1. Combine eggs, coconut milk, applesauce, nutmeg, and cinnamon in a bowl and whisk together a little until combined. 2. Add bread (cut in cubes), walnuts, apples, and raisins. 3. Transfer to a casserole dish, cover, and put in the fridge for an hour. 4. Bake for minutes at 350F.

9 Turkey Wild Rice Salad 1 6 ounce package long grain and wild rice mix 8 ounces turkey breast, chopped 1 medium apple, cored and chopped 1 stalk celery, thinly sliced 1/4 cup dried cherries 1/4 cup chopped pecans, toasted 2 tablespoons cider vinegar 2 tablespoons canola oil 1/2 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed 1. Prepare long grain and wild rice mix according to package direction, omitting the seasoning packet. Discard the seasoning packet or reserve for another use. Spread rice mixture on a baking sheet to cool completely. 2. In a serving bowl, combine rice mixture, turkey, apple, celery, dried cherries and pecans. In a screw-top jar combine vinegar, oil, and thyme. Cover and shake well to combine. Pour over salad and toss to combine. Cover and chill until ready to serve or up to 24 hours. Pork Medallions with Cranberry-Onion Relish 12 ounces pork tenderloin 1/4 cup all purpose flour Nonstick cooking spray 2 tablespoons olive oil 1 small onion, thinly sliced 1/4 cup dried cranberries 1/4 cup reduced sodium chicken broth 1 tablespoon balsamic vinegar 1. Trim fat from pork. Cut pork crosswise into eight slices. Place each slice between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound pork to 1/4 inch thickness. Discard plastic wrap. 2. Dip pork slices into flour mixture, turning to coat. Coat a heavy large skillet with cooking spray. Add 1 tablespoon of the oil to skillet; heat over medium-high heat. Add four pork slices to hot oil; cook 3 to 4 minutes or until pork is slightly pink in center, turning once halfway through cooking time. Transfer pork to a serving platter; cover with foil to keep warm. Repeat with the remaining 1 tablespoon oil and the remaining four pork slices. 3. In the same skillet cook onion over medium heat about 4 minutes or until crisp-tender. In a small bowl combine cranberries, broth and vinegar; carefully add to skillet. Heat through. Serve onion mixture over pork slices.

10 Winter Recipes Beef Vegetable Soup 1 pound boneless beef chuck roast, cut into 1 inch pieces 1 tablespoon cooking oil 2 (14.5 ounces) cans no salt added diced tomatoes, undrained 1 cup water 3 medium carrots, sliced 2 small potatoes, cut into 1/2 inch cubes 1 cup chopped onion 1/2 cup frozen peas, thawed 1. In a large skillet, brown meat in hot oil over medium-high heat. 2. Transfer meat to a 3½- to 4½-quart slow cooker. Add the undrained tomatoes, water, carrots, potatoes, and onion to cooker. 3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 or 5 hours. Stir in peas. Winter Squash, Sausage, and Feta Bake 1 pound Italian sausage 2 large onions, chopped 1/2 teaspoon crushed red pepper flakes 1/4 cup olive oil 2 teaspoons minced fresh rosemary 1 teaspoon Worcestershire sauce 1 teaspoon pepper 1 medium butternut squash, peeled and cut into 1 inch cubes 1 medium acorn squash, peeled and cut into 1 inch cubes 2 cups crumbed feta cheese 2 small sweet red peppers, chopped 1. Preheat oven to 375. In a large skillet, cook the sausage, onions and 1/4 teaspoon pepper flakes over medium heat 8-10 minutes or until sausage is no longer pink and onions are tender, breaking up sausage into crumbles; drain. 2. In a large bowl, combine oil, rosemary, Worcestershire sauce, pepper and remaining pepper flakes. Add butternut and acorn squash, cheese, red peppers and sausage mixture; toss to coat. 3. Transfer to an ungreased shallow roasting pan. Cover and bake 35 minutes. Uncover; bake minutes longer or until squash is tender.

11 Chai Spiced Granola Banana Nut Oatmeal 1 medium sized banana 1/2 cup quick oats 1/2 cup water 1/2 tablespoon maple syrup 1/3 cup unsweetened almond milk 1 tablespoon chopped walnuts 1/4 teaspoon ground nutmeg, cinnamon, or cloves 1. Peel and slice the banana in half. Mash one half of the banana with a fork until it s broken down. 2. Place the oats in a microwave safe bowl, add the water, and stir to combine. Cook the oats in the microwave for 1 minute. Add the mashed banana, maple syrup, and milk and stir to combine. Top the oatmeal with the sliced bananas, walnuts, and sprinkle the nutmeg over the top. Winter Recipes 3 cups old fashioned rolled oats 1 cup almonds 1 cup walnuts 1 cup unsweetened shredded coconut 1/2 cup pumpkin seeds 2 teaspoons ground cinnamon 1 teaspoon ground cardamom 1 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon black pepper 1/4 teaspoon ground cloves 1/2 cup honey 1 teaspoon vanilla extract 1/4 cup olive oil 1 cup dried cranberries 1. Preheat the oven to 300F. In a large bowl combine the oats, nuts, coconut, seeds, and spices. In a small bowl whisk together the honey, vanilla extract and olive oil. Pour the honey mixture into the large bowl with the oats and mix well with a wooden spoon. Spread the mixture evenly out on a large baking sheet. 2. Bake for 15 minutes, then remove the pan from the oven and give it a good stir. Return the oats back to the oven and continue to bake until golden brown and crisp, about minutes longer. Remove the granola from the oven and stir in the cranberries. Let the granola cool completely before storing in an airtight container for up to 2 weeks.

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