1 Easy Peasy Pasta Prep Time: 20 minutes Serves: 6 2 cups fresh peas (or 2 cups frozen peas, thawed) 1 pound whole wheat pasta 1 cup part-skim ricotta cheese ¼ cup (loosely packed) fresh parsley leaves (chopped) ¼ cup Parmesan cheese zest from 1 lemon ½ tsp salt ¼ tsp pepper 2 tsp olive oil 2 cups grape tomatoes calories: 496, total fat: 8.1g, saturated fat: 2.7g, % of calories from fat: 15%, protein: 24g, carbohydrates: 83g, cholesterol: 14mg, dietary fiber: 15g, sodium: 301mg Heat large covered saucepot of water to boiling over HIGH heat. Add pasta, cook as label directs. Add fresh peas when pasta has 2 minutes cooking time remaining. While pasta is cooking, in medium bowl, combine ricotta, parsley, Parmesan, lemon peel, salt and pepper; set aside. In 12-inch skillet, heat oil over MED-HIGH heat. Add tomatoes and cook 6 to 8 minutes or until tomatoes burst and are heated through, shaking pan frequently. Remove skillet from heat. Set aside ½ cup pasta cooking water. Drain pasta and peas. To skillet with tomatoes, add pasta with fresh or thawed peas and reserved cooking water; stir to combine. Spoon into 6 bowls and top with ricotta mixture. food dollar - with peas! Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
2 Seared Cod with Pineapple Slaw Prep Time: 45 minutes Serves: 4 1½ pounds cod, filet 2 limes, juiced ½ cup red onion, julienne 1 bunch cilantro, chopped 2 cloves garlic, minced 3 Serrano chili, julienne 2 cups pineapple, julienne 1 tsp pineapple juice 1½ cup jicama, julienne ½ cup red bell pepper, julienne 1/8 tsp salt, or to taste 1/8 tsp black pepper or to taste 3 tbps canola oil Cilantro, leaves for garnish calories: 310, total fat: 12g, saturated fat: 2g, % of calories from fat: 33%, protein: 32g, carbohydrates: 20g, cholesterol: 73mg, dietary fiber: 4g, sodium: 172mg *does not include additional seasoning Combine the red onions, pineapple, chili, jicama, bell pepper, lime juice, garlic, cilantro, pineapple juice and 1 teaspoon of canola oil in a bowl. Season to taste* and set aside to marinate for at least 15 minutes. Cut fish into 4 ounce portions and season with salt and pepper to taste.* Sear in a sauté pan over medium heat for about 2 to 3 minutes on the flesh side, flip the presentation side up and finish it in the oven for about 5 to 7 minutes. For service, place one portion of the fish on the center of a plate and add the pineapple slaw. Drizzle some of the sauce over the dish and garnish with cilantro leaves. Serve the fish warm or hot and the slaw at room temperature. food dollar - with jicama! This recipe was developed by The Culinary Institute of America as an industry service for Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
3 Corn & Black Bean Salad Prep Time: 20 min., excluding cooling time Serves: 8 2 (15-oz.) cans black beans, rinsed and drained 2 cups frozen corn kernels ¾ cup red bell pepper, seeded and chopped ¾ cup orange bell pepper, seeded and chopped ¾ cup white sweet onion, finely chopped Place all ingredients in a large bowl. Fold gently to mix well. Chill and serve. calories: 204, total fat: 8g, saturated fat: 1g, % of calories from fat: 35%, protein: 7g, carbohydrates: 27g, cholesterol: 0mg, dietary fiber: 8g, sodium: 330mg 1 large fresh tomato, chopped 2 small jalapeno peppers, seeded and finely minced ½ cup fresh cilantro or parsley, finely chopped ¼ cup fresh lime juice 1 clove garlic, minced ½ tsp ground cumin ½ tsp ground coriander ¼ cup olive oil food dollar - with corn! Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
4 Galloping Good Eggplant Prep Time: 25 minutes Serves: 1 ½ cup eggplant, diced ½ cup fresh mushrooms, diced ¾ cup fresh tomatoes, chopped 3 seconds butter-flavored cooking oil spray ¾ oz. fat-free mozzarella cheese (use a string cheese stick) Spray skillet with cooking oil. Sauté eggplant, mushrooms, and tomatoes in skillet until tender but cooked. Drain off extra juice and top with shredded or peeled cheese. Let it melt. calories: 95, total fat: 2.9g, saturated fat: 0.3g, % of calories from fat: 25%, protein: 9g, carbohydrates: 10g, cholesterol: 4mg, dietary fiber: 3g, sodium: 151mg food dollar - with eggplant! Recipe is courtesy of Produce for Better Health Foundation and Shoney s, Inc. This recipe meets PBH and Centers for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
5 Tomato Basil Open-Faced Sandwich Prep Time: 30 minutes or less Serves: 4 1½ tbsp olive oil 1 clove garlic, crushed 1 tbsp finely minced fresh basil 8¾-inch slices, crusty hearth style bread fresh basil leaves, enough to cover bread slices 4 medium red ripe tomatoes, stem end removed Salt (optional*) Fresh ground black pepper *Optional ingredients are not included in dietary analysis. Gently heat oil and garlic in small skillet over MEDIUM heat. Add minced basil and stir well. Remove from heat, allow to cool. Lightly toast slices of bread and brush lightly with flavored, cooled oil. Place oil-side up and layer with fresh basil leaves, about 2 or 3 per toast. Slice tomatoes and arrange slices over basil leaves. Sprinkle with optional salt and a grinding of fresh black pepper. Serve immediately. calories: 182, total fat: 6.8g, saturated fat: 1.1g, % of calories from fat: 33%, protein: 5g, carbohydrates: 26g, cholesterol: 0mg, dietary fiber: 3g, sodium: 241mg food dollar - with tomatoes! Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
6 Garden Goodies Salad Prep Time: 30 minutes Serves: 1 ½ cup shell pasta, medium, cooked ¼ cup carrots, shredded 3 oz fresh turkey tenderloin, roasted 1½ cups romaine lettuce ½ cup cucumber, peeled, sliced 6 cherry tomatoes, halved 2 tbsp fat-free ranch dressing Cook pasta according to package directions. Cube roasted turkey. Toss together carrots, turkey, Romaine lettuce, cucumber, and tomatoes; drizzle ranch dressing over top. Refrigerate until chilled. calories: 302, total fat: 1.9g, saturated fat: 0.4g, % of calories from fat: 6%, protein: 31g, carbohydrates: 39g, cholesterol: 71mg, dietary fiber: 4g, sodium: 431mg food dollar - with cucumbers! Recipe was developed for Produce for Better Health Foundation by Chef Mark Goodwin, CEC, CNC. This recipe meets PBH and Centers for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
7 Bok Choy Stir-Fry Prep Time: 20 minutes Serves: 8 1½ lbs bok choy 4 tsp canola oil 2 cloves garlic, finely minced 1 tsp grated fresh ginger 3 tbsp water ¼ tsp salt ½ tsp sesame oil Trim the end off the stem and separate the leaves. Clean under running water. Drain. Cut stem into 1 pieces and leaves into wide ribbons. Finely mince garlic and grate fresh ginger. Place oil, garlic, and ginger in a cold pan and heat on MED-HIGH heat. When the herbs become fragrant and are just beginning to turn brown, add the stalks of the bok choy. Toss well to coat with the oil and cook until stalks are just beginning to get tender, about 3 minutes. Add leaves and water and stir. calories: 36, total fat: 2.8g, saturated fat: 0.2g, % of calories from fat: 64%, protein: 1g, carbohydrates: 2g, cholesterol: 0mg, dietary fiber: 1g, sodium: 128mg Cover and let cook for 1 minute or until leaves are tender-crisp. Season with salt and drizzle with sesame oil. food dollar - with bok choy! Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods. J.T. DeMott jtdemott.com
8 Mashed Sweet Potatoes & Turnips Prep Time: 30 minutes Serves: 4 1 medium sweet potato, peeled and cut into 2-inch pieces 1 medium turnip, peeled and cut into 2-inch pieces 1 tbsp canola oil ½ cup diced onion ¼ cup finely diced Italian parsley Salt and pepper to taste* ¼ cup shredded reduced-fat Swiss or Gruyére cheese calories: 84, total fat: 3g, saturated fat: 0.5g, % of calories from fat: 35%, protein: 3g, carbohydrates: 11g, cholesterol: 2mg, dietary fiber: 2g, sodium: 59mg *Optional ingredients not included In large pot, place steamer filled with potatoes and turnips. Add 2 cups water, cover, and bring to boil. Steam until tender, about 15 minutes. Meanwhile, in small skillet, sauté onion and parsley over medium heat in oil for 5 minutes. In large bowl, place tender potatoes and turnips and mash with large fork. Stir in onion, parsley, and oil from pan. Season mixture to taste with salt and pepper. Lightly coat baking dish with oil spray and add potato mixture, pressing down evenly. Top with cheese and broil for 2-3 minutes or until cheese is bubbly and lightly browned. food dollar - with turnips! Recipe courtesy American Institute for Cancer Research. This recipe meets Produce for Better Health Foundation (PBH) and Centers for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods. J.T. DeMott jtdemott.com
9 Roasted Herbed Artichokes with Leeks Prep Time: 1 hour Serves: 6 6 medium-to-large artichokes 1/3 cup lemon juice or white wine vinegar, divided ¼ tsp salt 3 tbsp olive oil, divided 2 medium leeks, trimmed, cleaned, and sliced ½ cup each chopped fresh basil, mint, and Italian parsley ¼ tsp salt ½ tsp black pepper calories: 174, total fat: 7.2g, saturated fat: 1.0g, % of calories from fat: 32%, protein: 8g, carbohydrates: 27g, cholesterol: 0mg, dietary fiber: 11g, sodium: 459mg food dollar - with leeks! Rinse artichokes. Trim off and discard ends of stems and top third of petals. Cut stems off at base; set aside. Stand artichokes stem side down in large saucepot. Add water to fill pot almost halfway. Add reserved stems, 3 tablespoons of the vinegar, and 1/4 teaspoon salt. Simmer, covered, until a petal pulls out easily, 30 to 35 minutes. Drain and cool slightly. Chop cooked stems; set aside. Preheat oven to 425 F. In large skillet over MED-HIGH heat, heat 2 tablespoons olive oil. Add leeks and cook until tender, 7 minutes. Remove from heat. Stir in chopped stems, herbs, salt, and pepper. Using spoon, remove and discard fuzzy center of artichokes. Sprinkle remaining vinegar into center of artichokes. Divide leek-herb mixture among artichoke cups. Stand in 9x9- inch pan or baking dish. Brush with 1 tbsp olive oil. Bake 10 minutes. To eat, pull off outer petals and dip bases into herb mixture in center of artichokes, then cut the heart into bite-sized pieces. Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
New Year, New You 9 Recipes for Under 400 Calories & less than $4 under 400 per serving less than $4 Jump start your New Year with these delicious recipes that will help you lose weight and save money.
Cooking in the Classroom Recipes Funded by USDA SNAP-Ed, an equal opportunity provider and employer. Source: adapted from http://www.fns.usda.gov/fncs-recipe-box Thai Cucumber Salad 3 Tbsp rice wine vinegar
SMALLER FAMILY HEALTHY PLAN 07-13-2018 THIS WEEK'S MENU: DAY 1 Plan-20 Minute Lo Mein DAY 2 Plan-Blackened Salmon Tacos DAY 3 Plan-One Pan Garlic Sausage and Vegetables DAY 4 DAY 5 DAY 6 DAY 7 LEFTOVERS
Heartland Community College Heart Healthy in 2012 Eat This, Not That DATE: Wednesday, February 8th TIME: 12:00 pm 1:00pm PLACE: Campus Café demo Kitchen PRESENTED BY: Chef Terry Mullin Mango Salsa Recipe*
CLASSIC October 24, 2014 MEAL #1 Make Moroccan chicken rub * see Meal #1 for recipe Cut vegetables: o o 1 white onion, quartered 1 pound carrots, peeled, halved lengthwise, then quartered MEAL #2 2 cups
www.onieproject.org Seafood Recipes Try to eat 8 oz of seafood each week! You can eat it all in one sitting, or break it up throughout the week! A drained can of tuna is about 3-4 oz & an average tilapia
Pink Party Salad Makes: 6 servings 4 potatoes (washed and cut in half) 3 cups beets, cooked (peeled and diced) 1 cup peas, green, fresh or frozen 3 eggs, hard boiled 1 apple 1 teaspoon lemon juice 2 tablespoons
SOUPS, SALADS & VEGETABLES Wrap celery in aluminum foil when putting in the refrigerator and it will keep better. To keep potatoes from budding, place an apple in the bag with the potatoes. 61 Soups, Salads,
Lose It! Premium Meal Plan #40 Cod with Orange-Thyme Sauce Pan-Seared Chicken with Chive Sauce Pizza Hawaii Lentil and Swiss Chard Soup Sausage Lasagna SHOPPING LIST Ingredients for the side dishes are
Cornmeal Crusted Salmon Cook Time: 25 min. Total Time: 35 min. ½ yellow onion 1 (10-oz.) bag Market District cherry tomatoes 1 cup Giant Eagle lowfat buttermilk 2 Tbsp. McCormick Gourmet Cajun seasoning,
TOSSED SALADS CHEF S SALAD 1 clove garlic, halved 6 cups torn iceberg lettuce 3 cups torn romaine lettuce 6 ounces Swiss or cheddar cheese 6 ounces fully cooked ham or beef 6 ounces cooked chicken or turkey
Lose It! Premium Meal Plan #30 Grilled Shrimp and Corn Salad Apricot-Glazed Pork Chops Asian Noodles with Eggplant Lemon-Rosemary Chicken Stuffed Peppers SHOPPING LIST Ingredients for the side dishes are
VEGETARIAN BBQ RECIPES From Grilled Veg to Quinoa Burgers find your Veggie BBQ inspiration this summer and create your own dishes. #MeatFreeMonday all year round! GRILLED BRIE 1 Wheel of Brie 1/4 c. olive
Entrées: Tip: pick 2-3 entrées per week and prepare them on the day before your work-week starts. Have premade meals prepped and packed in the fridge so you can take them to work rather than ordering takeout.
Honey Mustard Chicken Fingers These pick up and go crispy chicken fingers are sure to please the pickiest of eaters. 5 servings 6 -/ / Tbsp. Hellmann s or Best Foods Light Mayonnaise Tbsp. Hellmann s or
Blackened Fish with Strawberry Kiwi Salsa Vegetable and Goat Cheese Phyllo Pie BLACKENED FISH WITH STRAWBERRY KIWI SALSA For the Blackened Fish: 4-4 oz fillet fish (4 ounces each; flaky white fish like
HEALTHY PLAN 12-28-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Healthy Plan Minestrone and Turkey Sausage Soup Healthy Plan Potato Tacos Healthy Plan - Mexican- Style Rice Healthy Plan Smoky Honey Mustard
SMALLER FAMILY HEALTHY PLAN 07-20-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Chicken Salad Sandwiches Chocolate Protein Sesame Asian Steak Skewers Salsa Verde Lime Tacos Energy Bites DAY 4 DAY 5 DAY 6 DAY
Chicken with Turmeric and Coriander Cucumber and Tomato Raita Pineapple and Ricotta Brûlée with Pistachios Serving: 1 meal Calories 497 Total Fat 10 g Saturated Fat 2 g Monounsaturated Fat 3 g Polyunsaturated
HEALTHY PLAN 10-19-2018 THIS WEEK'S MENU: DAY 1 Healthy Plan Philly Cheesesteak Sloppy Joes Healthy Plan - Baked Sweet Potato Fries DAY 2 Healthy Plan Zuppa Toscana Soup DAY 3 Healthy Plan Sun- Dried Tomato
Lose It! Premium Meal Plan #48 Asian Turkey Sauté Pork with Lemon and Capers Pan-Seared Tuna with Cilantro Sauce Margherita Pasta Slow Cooked Chicken SHOPPING LIST Ingredients for the side dishes are in
Recharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES 2017 Fit House New York 1 Day 7 Breakfast Lunch Dinner Snack Flat Belly Smoothie Lentil Soup Spanish Chickpea Chicken (P) Vegan Broccoli
Lose It! Premium Meal Plan #18 Grilled Turkey with Mustard-Chive Sauce Steak and Lettuce Wraps Asian-Style Chicken and Rice Black Bean Quesadillas Lemon-Chive Scallop Kebabs SHOPPING LIST Ingredients for
MEATLESS MEALS Spray your plastic containers with nonstick cooking spray before pouring in tomato-based sauces and there won t be any stains. 129 What Makes Beans, Peas, and Lentils So Good to Eat? They
Bison Chili 3 tbsp extra-virgin olive oil 12 oz ground bison ½ tsp salt ½ tsp freshly ground black pepper 1 small onion, finely chopped 2 garlic cloves, mashed 1 tbsp ground cumin 1 tbsp chili powder 1
SMALLER FAMILY HEALTHY PLAN - 2-15-2019 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Plan Fiesta Ranch Chicken Burritos Plan-Roasted Veggie Pasta Salad Plan-One Pan Honey Glazed Salmon Dinner Plan-Peanut Butter
Baked Potato Soup Tips: Try leaving on the potato skins for added flavor and some extra fiber. Recipe courtesy of Cooking Light magazine. Servings per Recipe: 12 Calories per Serving: 219 Total Fat: 7g
New Recipes for May ROASTED PEPPER BULGAR SALAD Salad 1 cup water 2 cups orange juice 2 cups bulgar 1 red bell pepper 1 yellow bell pepper 1 orange bell pepper 1 medium cucumber 1 large tomato ¼ cup basil
Blueberry Bling 3 cups frozen or fresh blueberries 2 teaspoons soft butter or margarine 1 tablespoon all-purpose flour 1 tablespoon brown sugar 1. Preheat the oven to 375 degrees F. 2. If using fresh blueberries,
Lose It! Premium Meal Plan #46 Cod with Lemon-Parsley Sauce Leek, Carrot, and White-Bean Soup Garlic-Fennel Pork Skillet Chicken and Bulgur Linguini with Beef and Wild Mushrooms SHOPPING LIST Ingredients
Soulful Recipes building healthy traditions Building Healthy Traditions Family, faith, food, music, art, and dance bind together, forming the soul of the African American. We must also weave good health
Good-for-you minute mealshealthy food fast! 20- Grilled Turkey with Corn, Tomato and Sweet Pepper Salsa PAGE 3 For more goodfor-you recipes, go to familycircle.com/ healthyfamilydinners. Gingered Tilapia
Good-for-you minute mealshealthy food fast! 20- Grilled Turkey with Corn, Tomato and Sweet Pepper Salsa page 3 For more goodfor-you recipes, go to familycircle.com/ healthyfamilydinners. Gingered Tilapia
A SummerMenu for an August Fiesta Grilled Salmon Tacos with Avocado and Corn Pico de Gallo Watermelon and Summer Berry Salad with Watercress Black Turtle Beans with Lime Yogurt Crema and Fire-Roasted Red
PLANT-BASED PISTACHIO RECIPES CRUNCHY SPRING ROLLS WITH ASIAN PISTACHIO DIPPING SAUCE RECIPE BY CHERYL FORBERG, RDN 16 spring rolls CRUNCHY SPRING ROLLS Feel free to mix and match your favorite veggies
21 DAY CHALLENGE RECIPES TABLE OF CONTENTS APPETIZERS 3 Artichokes and Green Beans 3 Avocado and Grape Tomato Guacamole 6 Tomato and Garlic Green Beans 6 Tomatoes with Shallots and Fresh Basil 6 Wilted
FOR ONE Fall/Winter Sample Plan PREP GUIDE MEAL #1 Cut fruit & vegetables: o ½ orange, peeled and chopped o 1 medium zucchini, sliced MEAL #2 1½ cups cooked brown rice prepared according to package directions
Lose It! Premium Meal Plan #12 Tomato-Basil Mahi Mahi Jamaican Jerk Pork Pesto Primavera Orange Peel Beef Mexican-Style Chicken Soup SHOPPING LIST Ingredients for the side dishes are in italics. Meat 2
FAT SHREDDER RECIPES TABLE OF CONTENTS APPETIZERS 3 Artichokes and Green Beans 3 Avocado and Grape Tomato Guacamole 6 Tomato and Garlic Green Beans 6 Tomatoes with Shallots and Fresh Basil 6 Wilted Arugula
Red Curry Beef Noodles Cook Time: 15 min. Total Time: 25 min. 1 lb. Market District beef flank steak ¼ cup Thai Kitchen red curry paste 1 (5.29-oz) pkg. Dynasty saifun bean thread noodles 1 bell pepper
WHEAT FOODS A Selection of International Recipes from the Wheat Foods Council WheatFoods.org Beef Fajitas 6-8 inch whole wheat flour tortillas 1 pound top round beef steak cut into ¾ inch julienne strips
Week 4 Recipes Quinoa Chia Spiced Breakfast bowl 1 cup quinoa cooked quinoa o Quinoa Tip: You can use a pre-cooked quinoa. Trader Joes has a great one. Or make quinoa night before (note you need to soak
SMALLER FAMILY HEALTHY PLAN 10-12-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family Healthy Plan Chicken Pesto and Asparagus Skillet Smaller Family Healthy Plan Oven Baked Omelet Smaller Family Healthy
Apple Salad 2 cups diced apples 1 cup diced celery ½ cup raisins ½ cup nuts 2 Tablespoons salad dressing or mayonnaise 1 Tablespoon orange juice 1. Mix orange juice with salad dressing or mayonnaise. 2.
Baked Chicken with Vegetables 4 potatoes, sliced 6 carrots, sliced 1 large onion, quartered 1 raw chicken, cleaned, skin removed, and cut into pieces ½ cup water 1 teaspoon thyme ¼ teaspoon pepper 1. Preheat
SMALLER FAMILY HEALTHY PLAN 10-19-2018 THIS WEEK'S MENU: DAY 1 Smaller Family Healthy Plan Asian Glazed Chicken Drumsticks Healthy Fried Zucchini DAY 2 Smaller Family Healthy Plan-Black Bean Sweet Potato
Mediterranean Recipe Collection Greek Salad This healthy salad comes straight from the islands of Greece. This tasty Greek salad is a classic Mediterranean diet recipe that s easy and delicious. 3 Tbsp
CLASSIC February 8th PREP GUIDE This week s menu requires a little bit longer prep for WEDNESDAY making the brisket. We suggest that you plan ahead and MEATBALL perhaps make LETTUCE the brisket WRAPS on
Lose It! Premium Meal Plan #1 Mediterranean Chicken Wrap Turkey Parmesan Wild Salmon Cakes Herb-Grilled Filet Mignon Swiss Chard Lasagna SHOPPING LIST Ingredients for the side dishes are in italics. Meat
Quick Facts about Heart Disease An estimated 80 million people in the United States have one or more forms of cardiovascular disease. A heart-healthy lifestyle includes a heart-healthy diet, getting at
HEALTHY PLAN 02-01-2019 THIS WEEK'S MENU: DAY 1 Easy Ground Beef Shepherd's Pie DAY 2 Healthy Plan Asian Chicken Lettuce Wraps DAY 3 Healthy Plan - 5 Star Black Bean Chili DAY 4 DAY 5 DAY 6 DAY 7 Healthy
VitalMeals Week 14 Day 1 Southwest Chicken Salad Day 2 Black Pepper Citrus Chicken Balsamic Roasted Brussel Sprouts Parmesan Creamed Spinach Day 3 Indian Curry Cauliflower Rice Day 4 Steak and Herbs Tomato
BABY BOK CHOY & CHILI CHICKEN SWEET POTATOES 6 medium sweet potatoes tablespoons olive oil tablespoon smoked paprika teaspoon chili powder teaspoon cinnamon Preheat oven to 00 F. Scrub sweet potatoes with
Artichoke and Celery Salad Recipe from Executive Chef Nick Weimer Calories: 76 Protein: 2.4g Carbohydrates: 8.5g Total Fat: 3.6g Saturated Fat: 0.5g Unsaturated Fat: 3.1g Trans Fat: 0g Cholesterol: 0.0mg
Live Healthy, Live Well Team Whole Grains Quinoa Recipes Adapted by: Cheryl Barber Spires, Lisa Barlage, and Cindy Shuster, Family and Consumer Sciences Extension Educators, Ohio State University Extension.
Summer Recipes SWISHY, FISHY TASTY TUNA BURGERS 2 5OZ. Cans of tuna in water 1/4 Cup Nonfat mayo 3 TBS. Nonfat mayo 1/2 TBS. Mustard 1/4 Cup Chopped green onions 1 Egg white 1/2 Cup breadcrumbs Whole wheat
HEALTHY PLAN 01-11-2019 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Healthy Plan- Asian BBQ Chicken Healthy Plan - Cauliflower Fried Rice Healthy Plan Ground Turkey Spaghetti Sauce Healthy Plan Honey Whole Wheat
Fruit on a Raft (Waffles with Apples) Serves 2 4 frozen low fat whole grain waffles (or homemade waffles) 1 15 ounce can unsweetened apples ½ cup water 1/8 teaspoon allspice 1/8 teaspoon cloves Place the
A Week s Worth of Dinners Words of Wisdom: The biggest problem that families have is not preparing a weekly menu in advance. Failing to plan is planning to fail. So it is essential to shop in advance for
GOOD FOR THE HEART. GREAT FOR THE SOUL. Recipes Certified by the American Heart Association. ENJOYING GOOD FOOD WITH FRIENDS AND FAMILY IS ONE OF THE GREAT PLEASURES OF LIFE. California Avocados help make
An Autumn Celebration Menu Moroccan Chicken Middle Eastern-Style Chickpeas and Barley Lemon-Sautéed Mustard Greens and Chard Honey-Glazed Carrots with Cumin and Coriander Seed Nutrition Facts Servings:
PREP GUIDE MENU DAY ONE Peanut Butter Banana Smoothie Split Pea Hummus with Orange Avocado Salad Lentil & Sweet Potato Skillet & Broccoli DAY TWO Breakfast Scramble Lentil Broccoli Salad Warm Black Bean
Lose It! Premium Meal Plan #8 Pork Chops with Garlic and Rosemary Tomato, Basil, and Mozzarella Paninis Pan-Seared Tuna with Cilantro Sauce Tex-Mex Burger Wraps Chicken and Asparagus Casserole SHOPPING
Lose It! Premium Meal Plan #2 Baked Haddock with Tomato Sauce Grilled Turkey with Mustard-Chive Sauce Sweet and Sour Tofu Garlic-Ginger Flank Steak Grilled Chicken Paninis SHOPPING LIST Ingredients for
National Eat Together Week Dinner Recipes Cook Once, Eat Thrice: Ham Dinner, Brilliant Breakfast Quiche & Pea Soup Bacon Pasta Delight Sausage and Pepper Hoagies Best Ribs Grilled Cheese Casserole Recipes
DETOX RECIPES TABLE OF CONTENTS APPETIZERS 5 Tomato and Garlic Green Beans 5 Tomatoes with Shallots and Fresh Basil 5 Wilted Arugula Salad Rocket and Portabella Mushrooms 3 Chinese Steamed Bass with Cabbage
HEALTHY GRILLING GUIDE Our oncology nutritionists have compiled some of their favorite summer grilling recipes from Mass General s Be Fit healthy eating program and other trusted sources. Enjoy! STRAWBERRY
PREP MENU DAY ONE Peanut Butter Banana Smoothie Split Pea Hummus with Orange Avocado Salad Lentil & Sweet Potato Skillet & Broccoli DAY TWO Breakfast Scramble Lentil Broccoli Salad Warm Black Bean & Barley