Thursday, January 20, 2011

Healthy Recipes

Thank you again to all the sisters who provided delicious and healthy snacks for our activity last week. If there's you have a recipe to contribute, it's not to late! Just email it to me, at

Cranberry Apple Salad

Chopped apples
Chopped cranberries (fresh or frozen, frozen are easier to chop)
Chopped walnuts
Orange juice

Mix all ingredients together to taste. Pour in just enough orange juice to coat the apples and cranberries.

Blueberry Lemon Bars
1 box Krusteaz Fat-free Wild Blueberry Supreme Muffin Mix

Follow instructions but use ¾ cup water. Add one Healthy Harvest Mott’s Blueberry Applesauce Container (¼ cup). Then with canned blueberries drained, fold into mixture. Heat oven to 350 F. Spray sides and bottom of the 9 x 13 oven-proof glass pan with high heat canola spray oil. Place batter in baking pan and bake for 30 minutes.

Mix together the juice of 1 squeezed lemon and ½ cup sugar with the zest of lemon, boil until reduced and thick. Pour this mixture over the cooled cake and cut into squares.

Garden Vegetable Pie
Mix Together
2 cups vegetables (bite size)
½ cup onion (chopped)
½ cup green peppers (chopped) - optional
1 cup cheese

Mix Together (then pour over veggies)
3 eggs
1 ½ cups milks
¾ cup Bisquick
1 teaspoon salt

Bake at 400 F for 35-40 minutes in a 10 inch pie dish.

Chunky Vegetarian Chili
1 tablespoon vegetable oil
2 cups chopped onion
½ cup chopped yellow bell pepper
½ cup chopped green bell pepper
2 garlic cloves, minced
1 tablespoon brown sugar
1 ½ tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
2 (16-ounce) cans stewed tomatoes, undrained
2 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained

Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes.

Quinoa, Black Bean, Corn Salad
1 cup red quinoa, cooked with broth
2 cups chicken or vegetable broth
1 15 ounce can black beans, drained and rinsed
2 cups roasted corn kernels (or plain corn)
1 avocado, cut into ½ inch pieces
1 pint grape tomatoes, halved (or other small tomatoes)
½ red onion, finely chopped
1/3 cup olive oil
¼ cup lime or lemon juice
Zest of 1 lime
½ teaspoon salt
¼ teaspoon pepper

Cook quinoa with broth according to instructions on package. Cool quinoa. Combine quinoa, beans, corn, tomatoes, onion and cilantro. Make a dressing with the oil, lime or lemon juice, lime zest, salt and pepper to taste. Toss together. Garnish with the avocado and additional cilantro.
(Trader Joes has the red quinoa and the roasted corn)

Tzatziki Dip with Pita Chips

27 ounces plain low fat yogurt
1 large cucumber chopped fine and deseeded
2 cloves garlic, grated
1 lemon, juiced
1 packet fresh dill, springs only, chopped fine
Garlic salt
Kosher salt
White pepper

Combine all ingredients. Use garlic salt, kosher salt & white pepper to taste. Refrigerate for at least two hours to release flavors. Enjoy same day with pita chips.

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