15 MINUTE RECIPES. Extra Easy Hummus! Microwave Popcorn. Grilled Fruit. Watermelon and Strawberry Lemonade. Kale Chips.

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1 15 MINUTE RECIPES Extra Easy Hummus! 15 ounces (1 can) chickpeas (garbanzo beans) 1 clove garlic 2 teaspoons dried cumin ½ teaspoon salt 1 tablespoon olive oil 1. Strain chickpeas, reserving liquid. 2. Combine all ingredients in food processor. 3. Blend at a low speed. Gradually add reserved bean liquid until hummus reaches desired consistency. Source: Grilled Fruit Assorted fresh fruit (peaches, pineapple, mango, pears, etc.) Olive oil 2 limes Sugar or honey, to taste 1. Preheat grill to 400 F. 2. Cut stone fruit into quarters and pineapples into wedges. 3. Toss fruit in approximately one teaspoon of olive oil. Place on grill. 4. Grill 4 5 minutes per side or until grill marks show. (You can also use a grill pan or barbecue.) 5. Squeeze lime juice over fruit and add zest. Sprinkle sugar or drizzle honey over fruit. 6. For a different method, try cooking fruit on a skewer. Kale Chips 1 large bunch kale 3 tablespoons olive oil Salt and black pepper, to taste 1. Preheat oven to 350 F. 2. Wash, rinse and dry kale. Separate leaves from stems and tear into small pieces (about 2 inches). 3. Place kale pieces in large bowl. Toss with oil, salt and pepper until leaves are evenly coated. Spread kale evenly on large baking sheet. Bake for 8 minutes. 4. Remove kale from oven and turn. Continue baking for another 8 minutes or until kale is crispy. Watch carefully - kale changes fast from crispy to burnt. Serve warm. Microwave Popcorn ⅓ cup popcorn 1. Add popcorn to a brown paper lunch bag. (Don t add oil.) Fold over edge. 2. Cook in microwave on high for 3 minutes. Listen to popcorn - when you no longer hear kernels popping, remove bag from microwave and pour popcorn into large bowl. Popcorn Seasoning Recipes The Classic: Lightly sprinkle ¼ - ½ teaspoon salt over freshly popped popcorn Pizza Popcorn: 2 tablespoons Parmesan cheese 1 teaspoon oregano ½ teaspoon dried tomato powder Zesty Popcorn: 1 teaspoon chili powder ½ teaspoon cumin Sweet Popcorn: 2 teaspoons sugar (OR tiny amount of dark chocolate shavings) ½ teaspoon cinnamon Salt and Vinegar Popcorn: Lightly salt (¼ - ½ teaspoon) Spritz with malt vinegar Watermelon and Strawberry Lemonade 8 cups cubed watermelon 1 cup halved strawberries ½ cup fresh lemon juice 1 cup white sugar 2 cups water Combine all ingredients in blender and blend until smooth. Source:

2 15 MINUTE RECIPES Arugula Salad 2 tablespoons extra virgin olive oil 1 tablespoon fresh lemon juice ¼ teaspoon salt 4 to 6 cups arugula leaves, rinsed and dried 1. In large salad bowl, whisk together oil, lemon juice, and salt to make dressing. 2. Toss with arugula and your favorite salad mix-ins! Salad addition ideas: Sliced strawberries Blueberries Crumbled feta cheese Walnuts Sliced avocado Broccoli Chickpeas Leftover roasted vegetables Source: About.com Smoothies 1 cup greens kale or spinach 1 cup fruit (pick one) - banana, strawberry, OR mango 1 cup fruit (pick one) - blueberry, pineapple, OR raspberries ½ cup liquid - plain yogurt, 100% fruit juice, almond milk OR water 1. Chop greens and fruit into 1 inch pieces 2. Blend all ingredients together in a blender and serve! Note: For cold smoothies, freeze the fruit beforehand, or you can add ice! Ice Cream 1 cup half and half 2 tablespoons sugar ½ teaspoon vanilla extract Ice cubes ½ cup salt (preferably rock salt) 1 pint-size zip-top bag 1 gallon-size zip-top bag 1. Combine half and half, sugar and vanilla extract in pint-size bag and seal it tightly, removing as much air as possible. 2. Fill gallon-size bag with ice and salt, then place sealed smaller bag inside as well. Seal larger bag. 3. Shake and gently squeeze bag. Make sure inner bag is constantly surrounded by ice during this step. Shake bags until mixture hardens. It will take about 5 minutes. 4. When ice cream is frozen, remove ice cream bag from ice bag. Ice cream is ready to eat! Note: If you want extra pizazz, add some peppermint pieces, crumbled up cookies, or chocolate syrup to vanilla ice cream.

3 30 MINUTE RECIPES Strawberry-Avocado Salsa with Cinnamon Tortilla Chips 2 teaspoons canola oil 6 (6-inch) whole wheat flour tortillas 2 teaspoons sugar ½ cup ripe avocado, peeled and finely chopped 1 cup strawberries, finely chopped 2 tablespoons fresh cilantro, minced 1 teaspoon jalapeno pepper, minced and seeded 2 teaspoons fresh lime juice ⅜ teaspoon salt 1. Preheat oven to 350 F. 2. To prepare chips, brush oil evenly over one side of each tortilla. Combine sugar and cinnamon; sprinkle evenly over oil-coated side of tortillas. Cut each tortilla into 12 wedges; arrange wedges in single layer on two baking sheets. Bake at 350 F for 10 minutes or until crisp. 3. Combine avocado and remaining ingredients; stir gently to combine. Serve with chips. Source: Chocolate Chip Oat Cookies ¾ cup rolled oats 1 cup whole wheat flour ½ teaspoon baking soda ½ teaspoon salt ¼ cup butter, softened ¼ cup canola oil ⅓ cup granulated sugar ⅓ cup brown sugar 1 large egg 1 teaspoon vanilla extract 1 cup chocolate chips 1. Preheat oven to 350 F. Coat 2 baking sheets with cooking spray. 2. Grind oats in blender or food processor. Transfer to medium bowl and stir in flour, baking soda and salt. 3. Beat butter in large bowl with electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. 4. With mixer running, add dry ingredients, beating on low speed until just combined. Stir in chocolate chips. 5. Drop dough by heaping teaspoons, at least 1 inch apart, onto prepared baking sheets. 6. Bake cookies, 1 sheet at a time, until firm around edges and golden on top, about 15 minutes. Cool cookies for 2 minutes on baking sheets, then transfer to wire racks to cool completely. Source:

4 45 MINUTE RECIPES Quinoa-Blueberry Salad 3-4 cups cooked quinoa (or bulgur), cooled ¼ cup onion, finely diced Zest of one lemon 8-12 leaves fresh basil, chiffonade (cut into ribbons) - optional Juice of one lemon (about 3 tablespoons) ⅓ cup extra virgin olive oil Salt and pepper, to taste (Remember: feta is very salty so add salt sparingly) 3 ounces fresh blueberries (½ of 6-ounce container) 3-4 ounces feta cheese 6-10 ounces (one handful) arugula 1. Cook quinoa according to package directions, slightly undercooking by using a little less water. For instance, instead of 2 cups water, use 1 ¾ cups. (Keep in mind - some quinoa is parcooked so it cooks faster.) After quinoa is cooked, fluff with fork and cool completely. 2. In large bowl, toss quinoa, onion, lemon zest, and basil. When well mixed, add lemon juice and olive oil. Toss well. Season with salt and pepper, as desired. 3. Add blueberries and feta, reserving 1 to 2 tablespoons feta for garnish. Toss gently and refrigerate before serving. (Feta may also be served on the side.) 4. Place arugula around edge of large platter. Mound quinoa salad in center. 5. Garnish with reserved feta and a few sprigs fresh basil. Roasted Veggies Assorted vegetables (Brussels sprouts, broccoli, potatoes, asparagus, eggplant, etc.) Salt and pepper, to taste 1 tablespoon olive oil 1 lemon or ¼ cup Parmesan cheese 1. Preheat oven to 450 F. 2. Cut vegetables into pieces. (Brussels sprouts can be cut in half, broccoli into florets without stem, potatoes into slices or ¾ inch cubes, eggplant into 1 inch cubes and asparagus can be left alone.) 3. Toss vegetables in olive oil, salt and pepper. Spread evenly on baking sheet. 4. Roast in oven until vegetables are tender and lightly browned, about 12 minutes. (Potatoes will take about minutes, depending on size of pieces.) 5. Remove from oven and sprinkle with fresh squeezed lemon juice or Parmesan cheese. Sautéed Brussels Sprouts with Bacon 3 slices bacon, finely chopped ¼ teaspoon dried thyme 1 ½ cups sliced onion ⅓ cup fat-free low-sodium chicken broth 1 pound Brussels sprouts, trimmed and halved 1. Heat large skillet over medium-high heat. Add bacon; cook 7 minutes or until crisp. Remove bacon from pan with slotted spoon; drain. 2. Add thyme and onion to pan; sauté 3 minutes. Add broth and Brussels sprouts; bring to a boil. Cover and simmer 6 minutes or until crisp-tender. Sprinkle with bacon. Lemon and Pecan variation: Omit bacon; use 1 teaspoon olive oil in place of bacon drippings. Substitute 1 cup chopped onion for sliced onion. To finish, stir in ¼ cup chopped pecans, 2 teaspoons grated lemon rind, 1 tablespoon fresh lemon juice, and ¼ teaspoon black pepper. Sesame, Garlic and Ginger variation: Omit bacon and thyme; substitute 1 tablespoon dark sesame oil for drippings. Use 1 cup chopped onion; add 2 teaspoons minced ginger and 1 minced garlic clove. To finish, add ¼ cup sliced green onions and 1 tablespoon low-sodium soy sauce. Garlic and Pecorino variation: Omit bacon; substitute 1 teaspoon olive oil for drippings. Use 1 cup chopped onion; add 6 sliced garlic cloves. To finish, add ¼ teaspoon black pepper and ⅛ teaspoon salt. Sprinkle with 2 tablespoons shaved Pecorino Romano cheese. Source:

5 45 MINUTE RECIPES Baked Apples 4 large apples ¼ cup brown sugar 1 teaspoon cinnamon ¼ cup chopped pecans (omit if allergic to nuts) ¼ cup chopped raisins 1 tablespoon butter ¾ cup boiling water 1. Preheat oven to 375 F. Wash apples. Remove cores to ½ inch of bottom of apples. (It helps if you have an apple corer, but if not, you can use a paring knife to cut out stem area and then core.) Use spoon to dig out seeds. Make holes about ¾ inch to one inch wide. 2. In small bowl, combine sugar, cinnamon, raisins, and pecans. Place apples in 8 inch by 8 inch square baking pan. Stuff each apple with raisin and nut mixture. Top with dot of butter (¼ tablespoon butter per apple). 3. Add boiling water to baking pan. Bake 30 to 40 minutes, until tender but not mushy. Remove from oven and baste apples several times with pan juices. Makes 4 servings. For a tasty treat, serve with homemade vanilla ice cream! Source: Simply Recipes

6 Applesauce Fruitcake ½ cup oil 1 cup sugar 2 cups unsweetened applesauce 2 cups flour 1 ½ tsp. baking soda 1 tsp. cinnamon ½ tsp. vanilla extract 1-2 cups total of dried fruit use dried raisins, cherries, pineapple, dates, cranberries (or as desired) ½ to ¾ cup chopped walnuts (omit for nut allergy) 1. Preheat oven to 350 and lightly spray a loaf pan or a Bundt pan with cooking spray. 2. Mix oil and sugar well, add applesauce. 3. Mix in flour, baking soda, cinnamon and vanilla and beat until smooth. 4. Stir in dried fruit and nuts (if using). 5. Pour batter into prepared loaf or Bundt pan and bake at 350 for min, until a toothpick inserted in the center removes cleanly. Presented by:

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