121 Westfield Dr.
Archbold, OH 43502-1061
419-445-4415
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Ingredients
- 6 chicken breasts
- 4 oz light cream cheese
- ¼ cup low fat sour cream
- 3 Tbsp low sodium dry ranch powder
- 1 tsp parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dill
Instructions
- Preheat oven to 325º.
- Clean and trim chicken, then pat dry.
- Place chicken in greased 9×13 pan and sprinkle with pepper.
- Beat cream cheese, then add the rest of the ingredients and mix well.
- Spread the cream cheese mixture on top of the chicken.
- Spray with butter spray.
- Bake for 25–35 minutes or until internal temperature reaches 165º.
- Spray with butter spray, garnish with parsley, serve and enjoy!
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Ingredients
- ½ cup dry buttermilk powder
- 1 Tbsp dried parsley
- 1 tsp dried dill
- 1 tsp onion powder
- ½ tsp garlic powder
- ¼ tsp pepper
- ½ cup low fat sour cream
- 2 Tbsp real mayonnaise
- ¼ cup skim milk
Instructions
- Combine dry buttermilk powder, parsley, dill, onion powder, garlic powder and pepper.
- Add 1 Tbsp of the dry mix to the sour cream, mayonnaise & milk.
- Use as salad dressing or as a raw vegetable dip. Store leftover dry ranch mix in an airtight container in the refrigerator for up to 1 month.
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Ingredients
- 3½ cups water
- 1¼ cups white vinegar
- 1 Tbsp sugar
- 1 Tbsp salt
- About 4 cups cucumbers, sliced to desired thickness or cut into spears
- 2 garlic cloves, sliced
- 1 handfull fresh dill
Instructions
- To make the pickle brine, add water, vinegar, sugar and salt to a medium saucepan. Bring to a boil on the stove, then remove from heat and set aside to cool.
- Add cucumbers, garlic and dill to one very large glass or plastic container or several smaller containers; 2–3 large mason jars work well. Pour cooled brine over cucumber mixture. Cover container(s) with lid and refrigerate for at least 3 days for best flavor. Pickles will keep about 6 weeks in the refrigerator.
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Ingredients
- 3 medium beets
- 10 oz mixed baby greens
- 2 oz goat cheese
- ½ cup walnuts, coarsely chopped
- 2 Tbsp honey
- 1½ Tbsp Dijon mustard
- 3 Tbsp red wine vinegar
- 3 Tbsp olive oil
- ¼ tsp pepper
- Salt to taste
Instructions
- Preheat oven to 400°.
- Scrub beets and trim off tops. Wrap beets individually in aluminum foil and place them on a sheet pan. Roast 50–60 minutes, or until a sharp knife can easily be inserted into the largest beet.
- Unwrap each beet and set aside until cool enough to handle. Using your hands or a paring knife, peel the beets, slice and set aside.
- To make the vinaigrette, whisk together the honey, Dijon mustard, red wine vinegar, olive oil, salt and pepper. Taste and adjust seasoning as needed.
- Place the greens in a large bowl. Drizzle the dressing over the greens and toss to coat. Divide the greens onto plates and top with beets, walnuts and goat cheese.
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Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 acorn squash
- 2 cups carrots, diced into ¼” pieces
- 1 small onion, cut into strips
- ¼ cup maple syrup
- ¼ cup balsamic vinegar
- Salt and pepper to taste (optional)
Instructions
- Preheat oven to 450° F.
- Wash acorn squash. Cut in half lengthwise and remove the seeds. Slice squash halves into ½” crescent-shaped slices.
- In a large, greased baking dish, arrange squash slices in a single layer. Sprinkle carrot and onion pieces over the squash. Arrange chicken, smooth side down, on top of vegetables.
- Roast vegetables and chicken in preheated oven for 10 minutes. Meanwhile, mix together maple syrup and balsamic vinegar.
- Remove baking dish from the oven, carefully turn the chicken thighs over. Pour maple and balsamic mixture all over chicken and vegetables. If desired, season with salt and pepper to taste.
- Return baking dish to the oven and continue roasting for 20-30 more minutes, or until chicken reaches and internal temperature of 165° and squash is fork-tender. Serve immediately and enjoy!
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Ingredients
- 1 medium zucchini
- 1 medium yellow summer squash
- 1 red or orange bell pepper
- 1 red onion
- 5 Tbsp olive oil
- Salt and pepper to taste
- ¼ tsp garlic powder (optional)
- ¼ cup grated parmesan (optional)
Instructions
- Preheat oven to 400º.
- Chop all vegetables into bite-size pieces, roughly the same size.
- Place all vegetables on a rimmed baking sheet and drizzle with olive oil. Mix the vegetables and oil together until evenly coated. Season with salt, pepper and garlic powder.
- Bake in preheated oven for 15–20 minutes, or until vegetables are tender. Cooking time will depend on the size of your vegetable pieces.
- Top with Parmesan if desired, serve and enjoy!
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Ingredients
- 1 Tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, chopped
- ¼ tsp crushed red pepper flakes (optional)
- 4 cups vegetable or chicken broth
- 3 cups water
- ¾ cup uncooked quinoa, rinsed*
- 2 cans (14.5 oz ) fire roasted diced tomatoes**
- 10 oz fresh baby spinach
- Salt and pepper to taste
Instructions
- In a large stock pot, heat olive oil over medium heat. Add chopped onion, garlic and crushed red pepper flakes and cook for 3–5 minutes or until onions become translucent.
- Add broth, water and quinoa to the pot and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes or until quinoa is tender.
- Add tomatoes and spinach and continue cooking for another 5 minutes, or until spinach wilts.
*Whole wheat orzo pasta may be used in place of quinoa.
**Try swapping canned tomatoes for fresh roasted tomatoes! You will need about 4 large tomatoes for this recipe. Simply slice the tomatoes in half, arrange cut-side-down on a rimmed baking sheet, drizzle with olive oil and roast in a 400º oven until tomato skins begin to turn slightly brown, about 20–30 minutes. Remove from the oven and allow to cool. Carefully peel the skins off the tomatoes and discard. Dice the tomatoes and add to soup when adding the spinach.
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Ingredients
- 3 lbs ripe tomatoes, cut in half lengthwise
- ¼ cup plus 2 Tbsp olive oil
- 2 cups yellow onions, chopped
- 6 garlic cloves, peeled and left whole or lightly smashed
- ¼ tsp red pepper flakes (optional)
- 2 cans (14 oz each) diced fire roasted tomatoes
- 4 cups fresh basil leaves
- 1 tsp fresh thyme leaves (¼ tsp dried)
- 4 cups reduced sodium chicken or vegetable broth or water
Instructions
- Preheat oven to 400°. In a large bowl, combine fresh tomatoes and garlic cloves. Drizzle with ¼ cup olive oil and toss to coat. Arrange tomatoes and garlic in a single layer on a rimmed baking sheet, and roast in the oven for 45 minutes or until tomato skins are lightly brown and juices are bubbling. Remove from the oven and set aside.
- In a large stockpot, heat remaining 2 Tbsp oil over medium heat. Add onion and red pepper flakes, cook for about 10 minutes or until the onions start to brown. Add canned tomatoes, roasted tomatoes, liquid from roasted tomatoes, stock, basil and thyme to the stockpot. Bring to a boil and simmer uncovered for 30 minutes, stirring occasionally.
- Use a regular blender to blend soup in batches or blend soup directly in the pot using an immersion blender. Alternately, soup may be passed through a food mill with a coarse blade. Soup may be served hot or cold.
Note: This soup freezes really well and tastes amazing on a cold winter night! To freeze, transfer cooled soup to mason jars, storage containers or zip-top bags. Store in the freezer until ready to eat.
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Ingredients
- 2 cups fresh or frozen tart cherries (pitted)
- ¼ cup sugar
- 1½ Tbsp cornstarch
- ⅛ tsp almond extract
- ½ Easy Oil Pie Crust recipe
- ½ Tbsp granulated cane sugar such as Sugar In the Raw (optional)
Instructions
- Mix sugar and cornstarch together and set aside.
- Place pitted cherries in a medium bowl and microwave about 2 minutes until juices begin to release. Add sugar and cornstarch mixture to the cherries and stir well. Microwave again for about 3 minutes. Juice should now appear thick. Add almond extract, stir and set aside. This filling may also be made on the stovetop following same steps and cooking over medium heat until juice is thickened.
- Follow step #2 from the Easy Oil Pie Crust recipe to make a 11-12″ round pie dough. Transfer circle of dough to a cookie sheet. Pour pie filling into the center of the crust. Fold the edges of the crust so that about 1½” of filling is covered on all sides. The dough will not completely cover the pie filling, and most of the filling should still be visible.
- If desired, sprinkle crust with ½ Tbsp granulated cane sugar.
- Bake at 350° for 40–50 minutes or until crust is lightly browned.
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Ingredients
- 1½ cups small-diced sweet potatoes
- ½ cup medium-diced green pepper
- 1 Tbsp olive oil, divided
- 5 eggs
- ¼ cup milk
- ¼ cup shredded cheddar cheese
- Pepper to taste
- 1 cup cooked turkey sausage crumbles
- ½ cup salsa
- 6 whole wheat tortillas
Instructions
- Heat ½ Tbsp olive oil in a large skillet. Add sweet potato and cook over medium heat for about 5 minutes. Add green pepper and continue cooking until the vegetables are tender.
- While the vegetables are cooking, crack eggs into a medium bowl, then add milk, cheese and pepper. Whisk until eggs are scrambled.
- When the vegetables are tender, transfer to another bowl and set aside.
- Add another ½ Tbsp olive oil to the skillet. Add egg mixture and cook until set, stirring occasionally. Remove from heat.
- Add cooked vegetables, sausage crumbles and salsa to the egg mixture. Stir to combine.
- Warm the tortillas per package instructions. Divide the egg mixture evenly among the tortillas and fold into burritos. Serve immediately or freeze for later.
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Ingredients
- 2 Tbsp olive oil
- 1 cup chopped onion
- 2 Tbsp minced garlic
- 1 lb beet greens, leaves shredded (about 6 cups) and stems discarded
- 1 tsp capers
- 2 Tbsp sun-dried tomatoes, chopped
- Black pepper & salt to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and cook until translucent.
- Add garlic and cook about 1 minute.
- Add the shredded beet greens and toss to coat.
- Cook the greens until wilted, about 3–5 minutes.
- Add sun-dried tomatoes and capers and cook another minute.
- Season with black pepper and salt to taste before serving.
Note: This recipe also works well with other types of greens, especially Swiss chard and spinach.
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Ingredients
- 1 ½ pounds chicken breast, cut into strips/tenders
- 3 sweet bell peppers cut into strips, preferably different colors: red, yellow, orange, green
- 1 small red onion, sliced
- 1 ½ Tbsp oil – olive, avocado, or canola
- 4 tsp taco seasoning
- ¼ tsp salt if using salt free taco seasoning, optional
- Freshly ground black pepper to taste
- Juice of one lime, optional
- Cilantro, hot sauce, guacamole, Pico de Gallo, salsa, sour cream, optional for serving
- Warm tortillas, rice or quinoa, optional for serving
Instructions
- Preheat oven to 425°.
- Pile vegetables and chicken on a large sheet pan and drizzle with oil, tossing to coat.
- Sprinkle taco seasoning over mixture and toss again to coat evenly. Spread mixture out on the sheet pan.
- Roast in preheated oven for 20 minutes, or until chicken reaches an internal temperature of 165° or higher. If desired, turn broiler to high and continue cooking chicken and vegetables for another 1-2 minutes to brown, being careful not to burn.
- Remove from oven and drizzle with lime juice.
- Serve in warm tortillas or over a bed of rice or quinoa. Garnish with cilantro and your other favorite fajita fixings if desired.
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Ingredients
- 1 large bunch (about 8 cups) kale, washed and chopped
- 2 cloves garlic, minced
- 1 sweet bell pepper—orange, red or yellow—cut into 1” pieces
- 3 Tbsp canola or avocado oil
- Salt and pepper to taste
- 10 oz peeled and deveined raw shrimp
- 1–2 Tbsp red curry sauce*
- 1 lime
- ½ cup chopped assorted fresh herbs such as cilantro, basil and parsley
- ¼ cup chopped, roasted cashews
Instructions
- Preheat oven to 350º. Place chopped kale, peppers and minced garlic on a sheet pan. Drizzle with 2½ Tbsp oil and toss well to coat. Season with salt and pepper. Loosely cover with a sheet of parchment paper. Roast for about 20 minutes.
- While vegetables are roasting, toss shrimp with red curry paste, remaining ½ Tbsp oil, and the juice of one lime.
- After the vegetables have roasted for 20 minutes, remove from the oven and remove parchment paper. Arrange shrimp and any juices on top of the vegetables. Roast uncovered for an additional 8-12 minutes, or until shrimp is pink, firm and cooked through. Cooking time will depend on the size of shrimp used.
- Top shrimp and vegetables with chopped herbs and cashews. Serve immediately over cooked brown rice or quinoa. Leftovers are delicious and may be kept refrigerated for up to 5 days.
*Prepared red curry sauce is an inexpensive condiment that can be found in the Asian section of most grocery stores. It is an essential component of this dish giving it a slightly sweet and spicy kick with Thai flavors like coconut, garlic and lemongrass.
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Ingredients
- 3 Tbsp lime juice
- 1 tsp lime zest (optional)
- 3 Tbsp canola oil
- 2 Tbsp chopped fresh cilantro
- ¼ tsp salt (optional)
- 1 sweet bell pepper or 3 jalapeños, seeded and cut into bite-size pieces
- 2 firm plums, pitted and cut into sixths (could substitute peaches or nectarines)
- 4 metal or wooden skewers
Instructions
- If using wooden skewers, soak in water for 30 minutes.
- Whisk lime juice, lime zest, oil, cilantro and salt together in a large bowl. Reserve 3 Tbsp in a small bowl to use as a dressing.
- Add shrimp, jalapeños and plums to the marinade and stir to coat.
- Preheat grill to medium-high.
- Thread shrimp, peppers and plums onto skewers.
- Grill kebabs for about 4 minutes on each side, or until shrimp are cooked through and pink. Place kebabs on a serving platter and drizzle with reserved dressing.
Kebab serving suggestions: To round out the meal, serve kebabs with a whole grain such as brown rice, quinoa or whole wheat couscous and a green salad.
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Ingredients
- 1 lb lean ground turkey
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp ground sage
- ¼ tsp crushed fennel seed
- ¼ tsp garlic powder
- ¼ tsp rosemary
- ¼ tsp thyme
- ¼ tsp red pepper flakes (optional)
Instructions
- Combine all of the seasonings in a small bowl and stir to combine.
- Place raw turkey in a medium bowl. Mix the seasoning into the turkey until well combined. For best results, cover the meat and let sit in the refrigerator for a few hours or overnight.
- When ready to cook, brown the meat in a skillet over medium heat. Stir frequently and break into crumbles until the meat is cooked through. Use sausage crumbles in breakfast burritos or other sausage dish.
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Ingredients
- 2 Tbsp olive oil
- 1 lb carrots, peeled and cut diagonally into ½” thick pieces
- 1 lb parsnips, peeled and cut diagonally into ½” thick pieces
- ½ cup warm water
- 1 tsp honey
- Salt and pepper
- 1 Tbsp finely chopped fresh parsley (optional)
Instructions
- Heat oil in a large skillet over medium-high heat. Add carrots and parsnips, stirring occasionally, and cook until they start to brown (about 12 minutes).
- Whisk water and honey in a liquid measuring cup until honey is dissolved.
- Add honey water to the skillet and cook covered, stirring occasionally, over medium-low heat until vegetables are tender and liquid has evaporated (about 12 minutes).
- Season with salt and pepper to taste.
- Place in a serving dish and garnish with chopped parsley if desired.
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Ingredients
- 8 oz whole grain rotini or ziti
- 1 Tbsp olive oil
- ½ cup onion, chopped
- 1 cup zucchini, chopped (optional)
- 1 package (10–14 oz) chopped frozen spinach, thawed
- 1 can (14 oz) quartered artichoke hearts, drained and chopped
- 2 cups cooked chicken, diced
- 2 eggs
- 1¼ cups low fat milk
- ⅛ tsp cayenne pepper (optional)
- ¼ cup grated Parmesan cheese, divided
- ¼ tsp salt (optional)
- ¼ tsp black pepper
- 8 oz package shredded Colby Jack cheese
- 2 Tbsp Panko bread crumbs
- ½ tsp paprika
- 1 tsp butter, melted
- 1 tsp Italian seasoning
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add onion and zucchini and cook until tender, stirring occasionally. While onion and zucchini are cooking, remove excess water from spinach by wringing out in a dish towel or paper towel. Add spinach to the skillet. Cook until heated through and then set aside.
- In a large mixing bowl, whisk together eggs, milk, Italian seasoning, cayenne pepper and 2 Tbsp Parmesan. Season with salt and pepper if desired. Stir in Colby Jack cheese, artichoke hearts, cooked chicken, pasta and vegetable mixture.
- Transfer casserole mixture into a greased 9×13” pan and cover with foil. For best results, refrigerate for at least 8 hours, but no longer than 48 hours before baking.
- When ready to serve, bake in a preheated 400° oven for 20 minutes (leave foil on when baking).
- While casserole is baking, mix together 2 Tbsp parmesan cheese, panko, paprika and melted butter.
- After 20 minutes of baking, remove the casserole from the oven and top with the breadcrumb mixture. Return the uncovered casserole to the oven and bake for an additional 10 minutes.
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Ingredients
Salad:
- 1 cup green, brown, French or black lentils
- 1 medium red onion, sliced
- 3 cups carrots, cut into sticks
- 2 Tbsp olive oil
- ¼ cup fresh chopped herbs such as dill or parsley (optional)
- Fresh spring greens for serving, such as arugula, spinach or spring mix (optional)
Dressing:
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- 2 tsp Dijon mustard
- 2 tsp maple syrup or honey
- Salt and pepper to taste
Instructions
- Add lentils and at least 4 cups of water to a medium-sized pot. Bring to a boil, reduce heat to medium to maintain a simmer. Cook 18–30 minutes or until lentils reach desired tenderness. Drain excess water from lentils and set aside. Lentils can be cooked up to a day ahead of time.
- While lentils are cooking, preheat oven to 400º. Cut carrots into small sticks and onions into similarly sized pieces. Pile vegetables onto a baking sheet, drizzle with 2 Tbsp olive oil and toss to coat. Spread vegetables evenly on the baking sheet and roast in preheated oven 10–15 minutes or until crisp-tender and starting to brown.
- In a large serving bowl, add all of the dressing ingredients and whisk well. Add roasted vegetables, lentils and herbs to the bowl and toss gently to combine. Garnish with additional fresh herbs if desired. Serve over a bed of spring greens if desired. Makes a wonderful side dish or vegan main dish!
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Ingredients
- ½ Easy Oil Pie Crust recipe
- ½ Tbsp olive oil
- 1 leek, halved, washed and thinly sliced (about 1 cup)
- ½ bunch of asparagus, washed and cut into bite size pieces (about 1½ cups)
- 6 large eggs
- ¾ cup milk (2% or whole is best)
- Pinch of ground nutmeg (less than 1/16 tsp), optional
- ¼ tsp salt
- ¼ tsp black pepper
- 1 cup shredded Monterey Jack or Swiss cheese
Instructions
- Preheat oven to 350°.
- Follow step #2 from Easy Oil Pie Crust recipe to make a one-crust pie. Chill until ready to use.
- In a large skillet, melt butter over medium heat. Add leek and asparagus. Cook, stirring occasionally for 6–8 minutes or until asparagus is tender. Set aside to cool.
- In a medium bowl, whisk together eggs, milk, nutmeg, salt and pepper.
- Place pie crust on a rimmed baking sheet. Sprinkle bottom of the crust with cheese, then layer the vegetables on top. Pour the egg mixture over the vegetables. Bake for 50–60 minutes, or until set. Wait 15 minutes before serving.
Note: Once quiche is baked, it can be frozen. Let it cool completely, cover with a layer of plastic wrap and tin foil and store in freezer for up to 3 months. When ready to eat, reheat quiche in a 350° oven for 30–40 minutes or until heated through – no need to thaw first! Get creative and experiment with your own blend of vegetables such as spinach, peppers, broccoli and onions.
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Ingredients
Pick Your Protein
- 1 lb chicken, beef, pork, shrimp, scallops or tofu, cut into bite-sized pieces.
Pick Your Vegetables
- 6 cups chopped vegetables such as: onions, carrots, broccoli, cauliflower, bell peppers, bok choy, mushrooms, pea pods, celery, asparagus or zucchini. You could also use a bag of frozen stir-fry blend vegetables.
Pick Your Sauce
- Whisk together your sauce ingredients (options below) in a small bowl or shake them up in a container, such as a small mason jar.
Maple Ginger
- 3 Tbsp soy sauce
- ¼ cup maple syrup
- 1 tsp sesame oil
- 2 Tbsp grated fresh ginger or ½ tsp dried
- ¼ tsp red pepper flakes, or to taste (optional)
- 1 tsp cornstarch
Honey Sriracha
- ¼ cup honey
- 2 Tbsp soy sauce
- 3 tsp Sriracha sauce
- 1 Tbsp grated fresh ginger or ½ tsp dried
- 1 tsp cornstarch
Lemon Sesame
- ½ cup chicken stock
- Juice of one lemon (2½ Tbsp)
- 1 Tbsp sesame oil
- 3 Tbsp brown sugar
- 2 Tbsp soy sauce
- 1 tsp cornstarch
- 2 tsp sesame seeds (optional)
Sweet Orange
- 1 cup orange juice
¼ cup sugar or honey - 2 Tbsp white vinegar
- 2 Tbsp soy sauce
- 1 Tbsp grated fresh ginger or ¼ tsp dried
- ½ tsp red pepper flakes
- 1 Tbsp cornstarch
Instructions
- Heat 1 Tbsp oil—such as sesame oil, avocado oil or olive oil—in a pan or wok. Add vegetables and cook until crisp-tender. Transfer vegetables to a bowl and set aside.
- Add another ½ Tbsp oil to the same pan, add protein and cook through.
- Add sauce to the protein and cook another minute or two or until sauce starts to thicken.
- Add the vegetables back to the pan and toss to coat in the sauce.
- Serve immediately over rice, quinoa or whole grain pasta if desired. Leftovers may be stored in the refrigerator for up to four days.
Adapted from this recipe; check out that website for four additional sauces to try!
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Ingredients
Dressing:
- 2 cups fresh or frozen (thawed) strawberries
- ¼ cup apple cider vinegar
- 1 Tbsp olive oil (optional)
- 1–2 Tbsp honey (optional)
- ¼ tsp salt (optional)
- Pepper to taste
Salad:
- 6 cups finely chopped broccoli
- 2 cups matchstick carrots
- ½ cup golden raisins or dried cranberries
- ½ cup diced red onion
- ½ cup crunchy nuts or seeds (pecans, almonds, walnuts or sunflower seeds)
Instructions
- Place dressing ingredients into a blender and blend until very smooth.
- In a large mixing bowl, combine broccoli, carrots, raisins, onion and nuts.
- Pour dressing over the salad and mix well to coat all of the vegetables evenly with dressing.
- For best flavor, refrigerate for 30 minutes before serving. Leftovers may be stored in the refrigerator for up to four days.
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Ingredients
12 whole mushrooms
1 Tbsp butter
1 Tbsp minced garlic
6 oz light cream cheese, cubed
¼ cup grated Parmesan cheese
¼ tsp onion powder
¼ tsp cayenne pepper
¼ tsp salt
Chopped fresh parsley for garnish
Instructions
- Preheat oven to 350º and grease a baking sheet with nonstick cooking spray. Set aside.
- Break off mushroom stems and set them off to the side for later use.
- Place mushrooms top-side down onto prepared baking sheet.
- Heat up skillet on medium-high heat, then add butter and garlic. Dice mushroom stems and add to skillet, then cook until mushrooms begin to soften. Add cream cheese, Parmesan and spices. Reduce heat to low and continue to cook, mixing until cheese is melted.
- Use a small scoop or spoon to fill the mushrooms with about 1 Tbsp of the mixture.
- Bake for 20 minutes or until hot.
- Garnish with fresh parsley and more Parmesan cheese, if desired.
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Ingredients
- 1 box pasta (spaghetti, rotini, bow tie, etc)
- 1 bottle Wishbone Italian dressing
- 2 Tbsp McCormick salad supreme seasoning
- 4 oz. chunk cheddar or colby jack cheese
- ¼ package pepperoni
- Veggies of your choosing (suggestions: cucumbers, tomatoes, peppers, onions, olives, etc.)
Instructions
- Cook pasta, then drain and rinse.
- Add the rest of the ingredients and allow to chill in the refrigerator. Best if served the next day. May need to add more Italian dressing if it seems too dry.
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Ingredients
- 8 oz package chickpea pasta (any shape)
- ¼ cup sun-dried tomatoes in oil, julienned
- 3 garlic cloves, minced
- ¼ tsp crushed red pepper flakes (optional)
- 8 oz hearty greens such as spinach, kale, Swiss chard or the greens from beets, radishes, or turnips (or a combination), chopped
- 2 Tbsp Kalamata or green olives, chopped
- ¼ cup reserved cooking liquid from the pasta
- Salt and pepper to taste
- ¼ cup shredded parmesan cheese
Instructions
- Cook pasta according to package instructions. While pasta is cooking, remove ¼–½ cup of the cooking liquid and set aside.
- While pasta is cooking, add sun-dried tomatoes, minced garlic and red pepper flakes to a large skillet and cook 1–2 minutes over medium heat. Add chopped greens, stirring to coat in oil. Cook over medium heat for a few minutes or until greens are wilted. Add chopped olives and continue cooking another 1–2 minutes.
- Add cooked pasta to the skillet the greens are cooking in, and toss to coat. Add a little of the reserved cooking liquid to keep everything from sticking together. (Start slowly and only add more water if needed; be cautious not to add too much water right away.) Season with salt and pepper to taste.
- Remove from heat and top with shredded parmesan.
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Ingredients
- 1 large jicama, peeled and cut into matchsticks
- 1 cup matchstick cut carrots (or try red bell pepper)
- 1 cup pineapple, cut into small pieces (or try a firm mango)
- ¼ cup red onion, finely diced (optional)
- 1 small jalapeño, finely diced (optional)
- Juice of 2 limes
- 2 Tbsp honey
- ½ cup chopped cilantro leaves
- Salt to taste
- Optional additional spices: black pepper, paprika, cayenne pepper, garlic powder to taste
Instructions
- Chop vegetables and fruits per instructions above and toss together in a large bowl.
- In a small bowl, whisk together lime juice, honey, cilantro, salt and spices to taste. Pour dressing over slaw and toss to combine.
- Serve as a side dish with any Mexican or Asian dish. This slaw would also be the perfect topping for fish or shrimp tacos!
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Ingredients
- 4½ cups raw shredded sweet potato
- 12 eggs
- 1 Tbsp taco seasoning
- 2 tsp garlic powder
- ½ tsp salt
- ½ tsp ground black pepper
- 1 cup skim milk
- 1 cup sharp cheddar cheese, divided
- 1 red bell pepper, diced
- ½ cup chopped green onions and/or cilantro
- 4 cups raw baby spinach or kale
Instructions
- Shred potatoes using a box grater or food processor, then set aside.
- Preheat oven to 375° and line a 9×13 baking dish with parchment paper.
- In a large mixing bowl, whisk together eggs, seasoning and milk. Fold in ½ cup cheese, diced bell pepper, green onion/cilantro, spinach/kale and sweet potatoes. Mixture will be very thick.
- Spread evenly into prepared baking dish. Bake for 1 hour.
- Remove from oven and sprinkle remaining ½ cup of cheese over the top of the casserole. Return to oven and bake until cheese is just melted.
- Allow casserole to cool slightly before serving.
Tips:
- This casserole is excellent on its own or served with hot sauce or salsa!
- Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.
- Assemble casserole up to 48 hours ahead of time. Refrigerate until ready to bake per instructions.
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Ingredients
- 1 large sweet potato
- Desired toppings (see ideas below)
Instructions
Wash and dry sweet potato thoroughly. Using a very sharp chef knife or a mandolin slicer, slice potato in ¼” slices. If the sweet potato is wide in diameter, it may be easiest to slice width-wise, if you are using a skinny potato, slice length-wise.
Toaster method: Place a slice of sweet potato into each slot of a toaster. Toast on highest setting until both sides of the potato are starting to blister and turn slightly brown. (May take several cycles.) Rotate potato after each cycle to ensure even toasting. Store un-toasted sweet potato slices in the refrigerator for up to four days.
Prep-ahead oven method: Preheat oven to 400°. Arrange sweet potatoes on an oven-proof wire rack. Set wire rack on a baking sheet and put into preheated oven. Bake for 10 minutes or until potatoes start to soften slightly. Remove from the oven and allow to cool completely. Store in the refrigerator for up to four days until ready to serve. When ready to serve, toast in a toaster on highest setting until both sides start to blister and brown. This method shortens the toasting time.
Topping Ideas
The Sam I Am: Start with a layer of avocado, then top with eggs scrambled with spinach and ham. Garnish with a dash of smoked paprika.
The Monkey: Peanut butter and sliced banana. For a treat, add a drizzle of honey, a bit of brown sugar or a few mini chocolate chips.
The Southwestern: Refried black beans, salsa and an egg. Garnish with fresh cilantro.
The PB and A: Peanut butter, thinly sliced apple and a sprinkle of cinnamon.
The Crunchy Hippie: Nut butter, granola and chia seeds.
The Cheesecake: Reduced fat cream cheese, jam and fresh berries.
The Olympian: Hummus, sliced cucumber and black olive.
The Tara: A simple layer of whipped cinnamon butter.
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Ingredients
- ½ cup bulgur wheat
- 1½ cups finely diced tomatoes, preferably Roma
- 3–5 scallions (green onions), thinly sliced
- 2 cups finely chopped fresh parsley
- ¼–½ cup chopped fresh mint leaves
- 2 Tbsp fresh lemon juice
- ⅓ cup extra-virgin olive oil
- ¼ tsp salt
Instructions
- Rinse bulgur in cold running water. Transfer to a bowl, cover with boiling water and soak for at least 20 minutes. Drain and transfer to a larger bowl.
- Add tomatoes, scallions, parsley and mint and toss to coat.
- Prepare the dressing by whisking together the lemon juice, olive oil and salt.
- Pour the dressing over the salad and stir well to combine. Allow the salad to rest in the refrigerator for 30–60 minutes to allow the bulgur to absorb some of liquid and flavors. Serve as a side dish.
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Ingredients
- 6 tsp chili powder
- 4½ tsp cumin
- 2½ tsp garlic powder
- 5 tsp paprika
- 3 tsp onion powder
Instructions
Mix seasonings and store in a resealable container.
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Ingredients
- ½ cup tahini
- ¼ cup water
- ½ Tbsp minced garlic
- ¼ tsp salt
- 2 Tbsp lemon juice
- Pepper to taste
- 2 Tbsp chopped fresh parsley (optional)
- Diced tomatoes (optional)
Instructions
- Start by mincing fresh garlic as finely as possible on a cutting board. Add salt to minced garlic and smash with the side of a knife to make a paste.
- Add garlic paste, tahini, water, lemon juice and pepper to a medium mixing bowl. Whisk until smooth.
- Stir in fresh parsley and/or fresh diced tomatoes if desired.
- Serve over fish, meat dishes, salads or vegetables. Goes great with our walnut & pistachio crusted baked fish recipe!
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Ingredients
- 7 large Medjool dates, pits removed
- ½ cup roasted peanuts, unsalted
- ¼ cup smooth peanut butter
- 1 tsp vanilla extract
- ¼ cup popped amaranth* (about 1 Tbsp unpopped)
- 2 oz dark chocolate
- ½ tsp coconut oil
Instructions
- To pop amaranth, you will need a large skillet with a glass lid. Heat the dry skillet over medium heat, allow to get good and hot before adding amaranth. Test to see if the skillet is hot enough by placing a very small amount of amaranth in the skillet; if it pops within a few seconds, the skillet is ready. Add 1 Tbsp amaranth, or just enough to cover the bottom of the skillet. Place the lid on the skillet and gently rock back and forth. The amaranth should start popping almost immediately and transform from yellow to white. Remove from the pan into a separate bowl as soon as most of the popping has stopped. Repeat the process until desired amount of amaranth is popped. A note from Andrea: Popped amaranth looks like miniature popcorn. I jokingly tell my kids it’s “fairy popcorn,” and in our Ancient Christmas episode, Santa and I called it “elf popcorn.”
- Place dates and peanuts in the bowl of a food processor. Process until chopped into small pieces.
- Add peanut butter and vanilla and continue to process until well combined and mixture begins to clump together.
- Add popped amaranth and pulse a few more times to combine.
- Roll the mixture into 18 small balls and refrigerate until set.
- Melt coconut oil and chocolate in a double boiler or in the microwave. Dip the bottom of each ball in the melted chocolate. Allow the chocolate to harden on wax paper. Enjoy!
- *If popping amaranth doesn’t appeal to you or you can’t find it at the grocery store, try subbing toasted quick oats.
Note: Enjoy popped amaranth with your favorite popcorn spices – a spoon will be required! It is also delicious as a breakfast cereal with chopped nuts, fruit and milk. Try sprinkling it on your salads or adding it to baked goods. The possibilities are endless!
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Ingredients
- 1 whole chicken
- Seasoning of choice (Mrs. Dash, salt and pepper, herbs de provence, Italian blend, poultry blend)
Instructions
- Place whole, raw chicken in a large slow cooker. Sprinkle seasoning over the chicken or rub seasoning under the skin of the chicken if desired. Rubbing seasoning under the skin will result in better flavor.
- Cook on high for 4 hours, low for 8 hours or until internal temperature reaches at least 180°.
- When chicken is done, the meat will literally be falling of the bones. Remove skin and bones from chicken meat. Serve and enjoy!
Tip 1: To prevent chicken from sitting in the drippings, prop up on small ramekins, prep bowls or balls of foil nestled at the bottom of the slow cooker.
Tip 2: Save the drippings! Pour into a glass bowl, cover and refrigerate until the fat and gelatin separate and solidify. Once solid, remove the top layer of fat and discard. Gelatin, the cooked form of collagen, is all that is left. This gelatinous substance will be solid when cold, but turn to a liquid when heated. It is a delicious addition to soups and sauces and it may have some nutritional benefits since it is a rich source of amino acids.
Tip 3: Save the bones to make a bone broth, a nutritious and delicious base for soup! Our bone broth recipe can be found here.
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Ingredients
- 1 ripe banana
- 6 oz fresh or frozen strawberries (about 8 medium berries)
- 1 avocado
- 5.3 oz container of light coconut Greek yogurt
Instructions
- Wash and prepare strawberries and avocado.
- Starting with the yogurt, place ingredients in a blender and blend until smooth.
- Pour into popsicle molds.
- Freeze until solid.
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Ingredients
- 8 oz spaghetti noodles (preferably whole wheat)
- ¼–½ cup reserved cooking liquid from pasta
- ¼ cup olive oil or a blend of olive oil and the oil that your sun-dried tomatoes are packed in
- 4 garlic cloves, minced
- 2 Tbsp minced oil-packed sundried tomatoes
- ½-1 tsp red pepper flakes (optional)
- 2 cans water-packed tuna
- ¼ cup lemon juice
- ¼ tsp salt
- Black pepper to taste
- ½ cup fresh grated Parmesan cheese
Instructions
- Cook pasta per package instructions. Reserve about ¼–½ cup cooking liquid.
- While pasta is cooking, heat oil over medium heat. Add minced garlic, sun-dried tomatoes and red pepper flakes. Cook for a minute, or until garlic is fragrant. Add tuna (no need to drain), lemon juice, salt and pepper. Cook a minute or two to heat through.
- Toss cooked pasta with tuna mixture. Add some reserved cooking liquid, a tablespoon at a time, to the pasta. This will prevent the dish from getting too dry, but be careful not to add too much; you do not want this dish to be watery.
- Top with Parmesan cheese and serve immediately. Round out the meal with a green salad or cooked vegetable on the side.
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Ingredients
8 oz tube crescent roll dough
12–16 deli slices of turkey
12 slices of Sargento Ultra Thin Colby Jack cheese
1 package fresh spinach
1 red bell pepper, finely chopped
Instructions
- Roll out the crescent dough into 4 rectangle shapes & press together the diagonal seam.
- On each rectangle, place 3–4 slices of turkey and cheese.
- Add a layer of spinach on top of cheese, then sprinkle with chopped red bell pepper.
- Roll up each rectangle and press together seam gently (you will have 4 rolls at this point).
- Slice each roll into 3 pieces for a total of 12 rolls.
- Spray a 9×13 baking dish with cooking spray, then place rolls into pan.
- Bake at 350º for 12–15 minutes until just starting to turn brown.
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Ingredients
2 medium or 4 small winter squashes such as delicata, acorn, or golden nugget
1 lb ground turkey
¼ tsp each dried rosemary, thyme, and sage
¼ tsp red pepper flakes (optional)
1 cup finely diced onion
1 cup finely diced red bell pepper
2 garlic cloves, minced
1 cup cooked quinoa (or sub another cooked grain such as wild rice, bulgur, farro, etc.)
½ tsp each salt and pepper
¾ cup shredded Monterey Jack cheese or other cheese of choice
Instructions
- Preheat oven to 350º. Cut squash in half lengthwise and scoop out seeds. Discard seeds or save them to roast later. Arrange squash in a large baking dish, cut-side-down. Fill baking dish with ½” water. Bake squash in the oven until fork tender, about 40 minutes. Actual time may vary depending on size of squash.
- While squash is baking, prepare the filling. In a non-stick skillet, begin to brown turkey. Add spices, onion and red bell pepper and cook until turkey is cooked through and vegetables are tender. Add the garlic and cook for another minute or two. Stir in cooked quinoa and season mixture to taste with salt and pepper. Remove from heat and stir in ½ cup cheese.
- When squash is fork tender, remove from oven and cool slightly. Drain any remaining liquid and flip squash cut side up. Divide filling evenly among cooked squash and top with remaining cheese. Bake an additional 10-15 minutes or until cheese is melted and filling is warm. Serve immediately and enjoy!
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Ingredients
- 2 Tbsp olive oil
- cup onion, chopped
- 2 cups frozen, pitted tart cherries, halved
- 6 Tbsp white balsamic vinegar or regular balsamic vinegar
- 6 Tbsp chicken broth
- 1 Tbsp Dijon mustard
- ¼ cup all purpose flour
- Salt and pepper to taste
- 1 lb turkey cutlets
Instructions
- Heat 1 Tbsp of oil in a saucepan over medium heat. Add onion and cook until tender and starting to brown.
- Add cherries, balsamic and chicken broth to pan and bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, for 25 minutes, or until liquid is reduced by half.
- While sauce is simmering, combine flour, salt and pepper in a shallow dish. Dip turkey cutlets in flour, coating both sides evenly.
- In a large nonstick skillet, heat remaining 1 Tbsp of oil over medium-high heat. Add cutlets and cook on each side until lightly brown and cooked through to a minimum temperature of 165° F.
- Once sauce is reduced by half, stir in the mustard and continue cooking for 5 minutes.
- Transfer cutlets to serving plates and top with cherry sauce. Serve immediately and enjoy!
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Ingredients
- 1 Tbsp olive oil, plus extra for misting tortillas
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, finely chopped
- 6 cups low sodium broth*
- 3 cups shredded cooked turkey or chicken
- 1 can black beans, drained and rinsed
- 1½ cups frozen or canned corn
- 1 cup salsa
- ¼–½ cup chopped cilantro
- 8 corn tortillas
- 1 sliced jalapeño (optional)
Instructions
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In a large pot, heat oil over medium heat. Add diced onion and bell pepper and cook for a few minutes until onion is translucent. Add garlic and cook for another minute.
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Add broth, turkey, beans, corn and salsa to the pot and bring to a boil. Reduce heat to simmer and allow to cook for another 5–10 minutes.
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While soup is simmering, preheat oven to 400°. Cut tortillas into thin strips and arrange in a single layer on a baking sheet. Bake 5–6 minutes or until lightly brown and crisp.
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When ready to serve, add chopped cilantro to soup and stir to combine. Ladle soup into serving bowls and top with baked tortilla strips. Enjoy!
*Use the bones from your Thanksgiving turkey to make a delicious bone broth!
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Ingredients
- 2 cups cooked rice*
- 1–2 tsp oil
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- 1 clove garlic
- 1 green chili, cut in half or a dash of red pepper flakes (optional)
- ½–2 tsp turmeric powder
- ½–2 tsp coriander or cumin powder
- 1 cup frozen mixed vegetables, thawed (carrot/green bean/pea/corn blend)
- Salt and black pepper to taste
- 1–2 Tbsp chopped cilantro (optional)
Instructions
- Heat oil in a skillet. Add garlic, cumin seeds and mustard seeds and cook for a few seconds, until fragrant.
- Add vegetables, chili and spices. If you are new to using spices, start with the smaller amount and add more as your taste buds adjust to using more spices. Mix well and cook for about 3–4 minutes.
- Season vegetables with salt, if desired. Add rice and mix well. Taste and adjust seasoning as desired. Serve garnished with cilantro if desired.
*Cooking Rice
The best type of rice to use for this dish is a long grain variety called basmati rice. Brown basmati rice is a whole grain and, therefore, a healthier choice than the white version. However, any type of rice may be used for this recipe. Sometimes rice can get sticky, which is not ideal for this recipe. Follow the tips below for the perfect basmati rice.
- Rinse 1 cup of basmati rice thoroughly.
- Soak the rice in water for 30 minutes, if time allows. Drain and rinse again before using.
- Bring 2 cups of water to a boil in a medium-sized skillet. Add drained rice and stir. Cover with a tight fitting lid and reduce heat to low. Simmer for 30–45 minutes or until all liquid is absorbed. A glass lid is helpful in order to observe the amount of liquid remaining. Lifting the lid while cooking is not recommended, as the steam cooks the rice.
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Ingredients
- 2 cups fresh or frozen berries such as strawberries, blueberries, raspberries or blackberries
- 2 Tbsp chia seeds
- 1 Tbsp fresh squeezed lemon juice
- 1–2 Tbsp honey or maple syrup (optional)
Instructions
- Cook fruit in a sauce pan over medium-high heat, stirring occasionally, until fruit begins to break down. Mash fruit to desired consistency with a potato masher.
- Stir in chia seeds, lemon juice and sweetener to taste.
- Remove from heat and allow to cool. Jam will thicken as it cools.
- Store in refrigerator for up to a week or freeze in small containers for longer storage.
Notes: This jam is a healthier alternative to traditional sugar-packed jams and jellies. It is excellent as a topping for toast, bagels, pancakes or waffles. Add the nutrition of berries to a PB&J sandwich! Use it to give unsweetened, plain yogurt a pop of fresh flavor and natural sweetness! Other juicy fruits like cherries, plums, peaches, pineapple, mango and kiwi may be used, too—just cut into small pieces before cooking and adjust the chia seeds to accommodate any extra juiciness. Get creative and add different flavor extracts, such as vanilla. Add citrus zest or spices to make your own unique concoction!
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Ingredients
- 4 fish fillets (any white fish, such as cod, works great)
- 4 cloves garlic
- ⅓ cup walnuts
- ⅓ cup pistachios
- ½ cup loosely packed cilantro, parsley or basil leaves
- 1 tsp cumin
- ¼ tsp red pepper flakes (optional)
- ¼ tsp salt (optional)
- Juice of ½ lemon or lime
- 1 Tbsp olive oil
Instructions
- Preheat oven to 400°.
- Grease a large baking dish with cooking spray or oil and arrange fish fillets in dish.
- In the bowl of a food processor, combine garlic cloves, walnuts, pistachios, cilantro, cumin, red pepper flakes and salt. Pulse until mixture resembles fine crumbs.
- Add lemon juice and olive oil and pulse a few more times to combine.
- Divide crumb topping evenly among fish fillets. Spread out and press down the crumbs until the top of the fillet is evenly coated.
- Bake for about 15 minutes, or until fish is opaque and flakes easily. Serve immediately with lemon wedges or tahini sauce.
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Ingredients
- 1½ cups chickpeas or white beans (1 can drained* and rinsed)
- ¾ tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp salt
- ¾ cup brown sugar
- 2 tsp vanilla extract
- ¼ cup ground oats or flax seeds (flax meal)
- ⅓ cup white chocolate chips, regular chocolate chips or raisins (optional)
Instructions
- Preheat oven to 350º and grease an 8×8” pan.
- In a food processor, blend all ingredients, except chips, until very smooth.
- Mix in chips, then scoop into greased pan.
- Bake for 30 minutes. They will look a little undercooked when you take them out, but will firm up as they cool.
*See our delicious Berry Whip recipe for a way to use aquafaba.
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Ingredients
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1½ tsp baking soda
- ¼ tsp salt
- 2 large eggs, lightly beaten
- 1¾ cups skim milk
- 2 Tbsp unsalted butter, melted, plus more for coating skillet
- 2 very ripe bananas, mashed
- 1 cup frozen blueberries, slightly thawed (optional)
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda and salt.
- Make a well in the center of the flour mixture and add the eggs, milk and melted butter. Mix until ingredients are just incorporated; do not over-mix.
- Gently fold the mashed bananas into the batter.
- Heat a griddle over medium-high heat. Coat with a small amount of butter, oil or non-stick cooking spray.
- Use a ¼ cup measuring cup to pour batter onto griddle.
- Working quickly, drop several blueberries onto each pancake before the batter begins to set (optional).
- When the pancake batter has set around the edges and small bubbles start to form on the top of the pancakes, they are ready to flip. Cook the other side until brown and cooked through.
- Serve with blueberry sauce or your favorite syrup. Enjoy!
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Ingredients
- 2 cups thick-cut rolled oats
- 1 cup chopped almonds
- ½ cup sunflower seeds
- ½ cup dried cranberries
- 1 cup raisins
- ⅓ cup maple syrup
- ¼ cup peanut butter
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°.
- Spread oats, almonds and sunflower seeds on a rimmed cookie sheet and bake for 12 minutes or until lightly golden. Transfer to a mixing bowl and add cranberries to the oat mixture.
- Chop raisins in a food processor until they turn to a rough paste.
- Warm raisin paste, maple syrup, peanut butter and salt in a small sauce pan or microwave until mixture easily blends together. Pour over oat mixture and mix well.
- Line a 13×9” pan with parchment paper; leave some parchment paper hanging over the sides to use as a handle. Spread mixture into the pan and push down with the back of a spoon. Place in the freezer for 20 minutes.
- Lift paper out of the pan and place on a cutting board. Cut into approximately 40 small squares. Store in an airtight container for a few days or in the freezer for longer storage.
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Ingredients
- Filtered ice water
- Fresh or frozen sliced peaches* to taste
- Fresh pineapple* chunks to taste
- Pineapple sage or other herbs such as basil, mint or regular sage
Instructions
- Find a container in which you want to infuse your water; options include a mason jar, a large glass, water bottle, specialty infusion water bottle, large pitcher or specialty fruit infusion water dispenser.
- Fill container with filtered water and ice.
- Add desired amount of fruit and herbs. For personal use in a water bottle or mason jar, just use a couple slices of each fruit and one or two herb leaves. If serving a crowd, use about a cup of each fruit and several herb leaves.
- Enjoy immediately or refrigerate a few hours to enhance flavor. The longer it sits, the more flavor the water will have. Add more water to the container throughout the day as needed. Keep cold. Discard fruit and herbs after one day.
*Try infused water with any variety of flavor combinations. Here are some favorites:
- Orange, strawberry and banana
- Lemon, orange and fresh mint
- Strawberry, kiwi and fresh rosemary
- Watermelon and fresh mint
- Peach, orange, pineapple, mango
- Apple, pear and cinnamon sticks
- Honeydew, cantaloupe and fresh mint
- Watermelon, strawberry and kiwi