Colorful Spring Vegetable Asparagus Salad

 

Ingredients

Vinaigrette

10 Tbsp Balsamic Vinegar

1/3 Cup Olive Oil

3 Tsp Dijon Mustard

3 Tsp Honey

1 Clove of Garlic, minced

Salt and Freshly Ground Black Pepper

Salad

2 lbs Fresh Asparagus (medium thickness), tough ends trimmed, remaining diced into 2 inch pieces

1 Pkg (10.5 oz) Grape Tomatoes, halved

2/3 Cup Chopped Walnuts, toasted

4 Oz Feta Cheese, crumbled

1 Cup Frozen Edamame, thawed

1 Yellow Pepper (small), diced

 

 

1.  BRING a large pot of water to a Boil.  Meanwhile, PREPARE Vinaigrette by adding Vinegar to a small saucepan.  BRING to a boil over medium heat and allow to boil until reduced by half - about 3 minutes.

2.  POUR reduced Vinegar into a jar or bowl.  ADD Olive Oil, Dijon Mustard, Honey, and Garlic and WHISK to blend.  SEASON with Salt and Pepper to taste.  Set aside.

 

 

3.  ADD Asparagus to boiling water and allow to boil until tender crisp - about 4-5 minutes.

4.  FILL a medium mixing bowl with ice and cold water.  DRAIN and immediately TRANSFER Asparagus to ice water.  Let REST about 10 seconds, then DRAIN Asparagus well.

 

 

5.  TRANSFER Asparagus to a bowl with Yellow Peppers, Edamame, Tomatoes, and Walnuts and TOSS lightly.

 

 

6.  DRIZZLE Vinaigrette and SPRINKLE half of the Feta over the salad and TOSS lightly.  Then PLATE the salad and TOP with additional Feta as desired.

 

 

 

7.  ENJOY!


For a printable version of this recipe, please go here:  https://docs.google.com/document/d/1ihe3AvuPwiQfG5nVyMD58UkwfY83t3hK8ZrDyKkP3Us/edit?usp=sharing

Comforting Wild Rice Soup

Ingredients

6 Cups of Vegetable Stock (or Chicken Stock)

1 Cup Wild Rice (uncooked)

8 Ounces Baby Bella Mushrooms, sliced

4 Cloves Garlic, minced

2 Medium Carrots, diced

2 Ribs Celery, diced

1 Pepper, diced

1 Large Sweet Potato (approx. 1 lb.), peeled and diced

1 Small White Onion, peeled and diced

1 Bay Leaf

1 Tablespoon 'Old Bay' Seasoning

1 Tablespoon Seasoning Salt

4 Tablespoons of Butter

1/4 Cup All-Purpose Flour

1 1/2 Cups Milk (or Half & Half)

2 Handfuls of Kale, roughly chopped with thick stems removed

Salt and Pepper to Taste

1.  HEAT 1 Tablespoon of Butter win a large stockpot over medium-high heat.  ADD Onion and SAUTE' for 5 minutes, STIRRING occasionally until soft and translucent.

2.  STIR in Garlic and COOK for an additional 1-2 minutes, STIRRING occasionally until fragrant.

3.  ADD in Vegetable/Chicken Stock, Wild Rice, Mushrooms, Carrots, Celery, Sweet Potato, Bay Leaf, and Seasonings.  STIR to combine.

4.  Continue COOKING until the soup reaches a simmer.  Then REDUCE heat to medium-low, COVER, and SIMMER for 45 minutes or until Rice is tender, STIRRING occasionally.

5.  Meanwhile, during the final 10 minutes that the soup is simmering, PREPARE your Roux in a separate saucepan on the stove.  In it, COOK the remaining 3 Tablespoons of Butter over medium-high heat until melted.  WHISK in the flour until combined and COOK for 1 minute.

6.  Gradually ADD in the Milk and WHISK until combined.  Continue cooking, STIRRING frequently, until the mixture nearly comes to a simmer and has thickened (it should be very thick).

7.  ADD the Roux and Kale to the soup and STIR gently until combined.  SEASON with Salt and Pepper.

8.  SERVE warm or transfer to a sealed container and REFRIGERATE for up to 4 days.  ENJOY!

For a printable version of this recipe, please go here:

https://docs.google.com/document/d/1a9kmzS16XHEsAA4U8jVmlWfJRV4wjasVat04r6Xonzg/edit?usp=sharing

Pumpkin Crunch Cake

Ingredients
1 Can (15 oz) Pumpkin Puree
1 Can (12 oz) Evaporated Milk
4 Large Eggs
1/2 Cup Sugar
1/2 Cup Light Brown Sugar - Packed
2 Tsp Pure Vanilla Extract
1 Tbsp Pumpkin Pie Spice
1 Box Yellow Cake Mix
1 Cup Chopped Pecans
1 Cup Salted Butter - Melted
Whipped Cream - Optional

1.  PREHEAT oven to 350 degrees.  BUTTER a 9 x 13 inch baking pan.

2.  In a large bowl, BLEND together the pumpkin puree, evaporated milk, eggs, sugars, vanilla and pumpkin pie spice until smooth.

3.  POUR mixture into prepared pan and SPREAD into an even layer.

4.  SPRINKLE dry cake mix evenly over pumpkin mixture and use your hands to gently PRESS it into the batter.

5.  SPRINKLE the top of the cake with chopped pecans and evenly DRIZZLE the melted butter over the entire cake.

6.  BAKE in preheated oven for 40 minutes.  At this point, CHECK your cake.  If the top is becoming too brown, COVER the cake with a piece of foil for the remaining baking time.  Continue BAKING for an additional 10-20 minutes or until cake is set.

7.  REMOVE pan to a wire rack to cool completely.  CHILL for a few hours before serving.

8.  If desired, TOP with whipped cream and chopped pecans before serving.  ENJOY!

For a printable version of this recipe, please go here:

https://docs.google.com/document/d/1vsmT7cRBcsSnd6Wb1zBD41ZG-7Ohxop3nHsuKpe0afU/edit?usp=sharing

Fruit Pretzel Dessert

Crust

Ingredients
2 Cups Crushed Pretzels
3/4 Cup Melted Butter
3 Tbsp Sugar

1.  PREHEAT oven to 350 degrees
2.  MIX together Crushed Pretzels, Sugar, and Melted Butter
3.  PRESS into the bottom of a 9 x 13 pan.
4.  BAKE for 10 min or until pretzels are toasted.  Let COOL.

Filling

Ingredients
8 oz  Cream Cheese (Can be Lite or Fat Free)
8 oz Whipped Topping
3/4 Cup Sugar

1.  BEAT Sugar and Cream Cheese until smooth.
2.  FOLD in Whipped Topping until mixed.
3.  SPREAD onto cooled Pretzel layer.
4.  REFRIGERATE for at least 30 min.

Topping

Ingredients
6 oz Jello (Raspberry or Strawberry)
2 Cups Boiling Water
20 oz Frozen Fruit (Raspberry or Strawberry)

1.  STIR together the Jello and Boiling Water in a medium bowl until mixed.
2.  ADD Frozen Fruit and MIX.
3.  POUR over cooled Cream Cheese
4.  REFRIGERATE for at least 1 hour.
5.  ENJOY!

For a printable version of this recipe, please go here:

https://docs.google.com/document/d/1iojkkZ26FhvFE_ebND5kvEGwGAHl2EIT3B_cA1_FbVY/edit?usp=sharing

Nutella Christmas Tree

Ingredients

2 Sheets Puff Pastry, thawed
2 Tbsp Nutella
1 Egg, whisked
1 Tbsp Butter, melted
1 Tbsp Cinnamon Sugar

1.  LINE a baking sheet with parchment paper.

2.  CUT out both puff pastry sheets in the shape of a Christmas Tree.

3.  Evenly SPREAD Nutella on one sheet of the pastry.  PLACE the other cut out sheet of puff pastry on top.

4.  CUT slits on both sides of the tree, spacing them about 1 inch apart.  Leave the center intact.

5.  TWIST each strip of pastry, PRESSING the ends into the baking sheet.  

6.  CUT out two Star shapes with the leftover pastry.  SPREAD Nutella on one and place the other on top.  PLACE the star on top of the tree.

7.  BRUSH pastry with egg mixed with a little water.

8.  BAKE for 20 minutes at 400 degrees.

9.  Allow to COOL for 5 minutes.  Lightly BRUSH pastry with the melted butter and SPRINKLE with cinnamon sugar.

10.  ENJOY!!!

For a printable version of this recipe, please go here:  

https://docs.google.com/document/d/1kBh58P1zR96Cp-8D6lkTwYNAYMce0eMyAQcDa8p9Eak/edit?usp=sharing

Thai Chicken Soup

Ingredients

1 Tbsp Olive Oil
1 Red Bell Pepper - thinly sliced
1 Yellow Bell Pepper - thinly sliced
1 Cup Matchstick Carrots
4 Green Onions - divided and sliced
1 Tbsp Thai Green Curry Paste
2 Cloves Garlic - crushed or minced
2 tsp Grated Ginger
4 Cups Chicken Stock
1 14 oz can Light Coconut Milk
1 Tbsp Fish Sauce
3-4 Cooked Chicken Breast - shredded or cubed
8 oz Angel Hair Pasta
1 Lime - juiced
1/2 Cup Cilantro - roughly chopped and divided
Unsalted Peanuts and Sesame Seeds for topping (Optional)

1.  HEAT 1 Tbsp of Olive Oil in a large pot over medium-high heat.  ADD bell peppers, carrots, and 3 of the green onions.

2.  SAUTE' for 2 minutes, then ADD garlic, ginger, and Thai green curry paste.  SAUTE' 1 minute longer.

3.  STIR in chicken stock, coconut milk, and fish sauce and BRING mixture to a boil.

4.  ADD angel hair pasta and stir.  COVER pot and SIMMER for 4 minutes or until pasta is cooked.  STIR once halfway through.

5.  Uncover pot and STIR in chicken, lime juice, and 1/4 cup of the Cilantro.  SIMMER another 2 minutes.

6.  LADLE up soup in a bowl.  TOP with more cilantro, green onion, and peanuts/sesame seeds.

7.  SERVE immediately and ENJOY!



For a printable version of this recipe, please go here:  
https://docs.google.com/document/d/1yt5zOvC0i3r0bCSyCkLazHLv9CqK637z8NWZp2HTkSw/edit?usp=sharing

Chicken and Avocado Burritos

Ingredients for the Burrito Sauce

1 tbsp Butter
2 Garlic cloves, minced
1 tbsp Flour
1 cup Chicken Stock
1.5 tsp  Cumin
1/4 tsp Salt
1/4 tsp Ground Pepper
1/4 cup chopped Cilantro
1 cup mild or medium Salsa Verde (You can incorporate some regular tomato salsa to the mixture to add flavor and more color to the sauce)
1/2 cup low fat Sour Cream

Ingredients for the Burrito

3-4 cups cooked Chicken Breasts, chopped or shredded
2 cups shredded Mexican Blend Cheese
3 Avocados, peeled and smashed up (you can drizzle with Fresh Lemon to prevent browning)
8 Flour Tortillas

1.  PREHEAT oven to 375 degrees.  In a medium sauce pan, SAUTE garlic in butter over medium-high heat for about 1 minute.  STIR in flour and continue to stir while cooking for 2 more minutes.

2.  STIR in chicken broth, cumin, salt, and pepper and bring to a simmer.

3.  Remove from heat and STIR in the sour cream, salsa verde, and cilantro.

4.  PREPARE a baking dish with nonstick spray.  ADD about 1/2 of the sauce to the bottom of the pan and SPREAD out until the bottom of the baking dish is evenly coated.

5.  LAY out tortilla and ADD chicken, shredded cheese, and avocado.  ROLL up tortilla.

6.  PLACE each tortilla, seam-side down, in the dish.  REPEAT until all tortillas and filling is used up.

7.  POUR the remaining sauce over the burritos.  BAKE for about 15 minutes.

8.  Then, ADD the rest of the cheese on top and BAKE an additional 5 minutes.

9.  Enjoy

For a printable version of this recipe, please go here:  https://docs.google.com/document/d/1GwLftV8Q7duMd725NzOP0TYdgsmpTaY3vVu55Bk4kok/edit?usp=sharing

Cottage Pie

The Ultimate Comfort Food now that it is winter...

Ingredients

1 1/2 tbsp Olive Oil
1 tbsp Garlic and Herb Seasoning
1 Onion, finely chopped
3/4 cup Carrot, finely chopped
2 ribs Celery, finely chopped
3/4 cup Red Pepper, finely chopped
1 lb Ground Beef
3 tbsp Flour
3 tbsp Tomato Paste
2 cups Beef Stock or Broth
1 tbsp Worcestershire Sauce
1 tbsp Beef Bullion
1 tsp Dried Thyme

Topping Ingredients

2.5 lbs Potatoes, peeled and cut into 1 inch cubes (about 7 medium-medium large Idaho potatoes)
1/2 cup Milk
Salt and Pepper
Olive Oil to drizzle

1.  HEAT oil in a large skillet over medium high heat.  ADD onion, celery, peppers, and carrots.  COOK for 10 minutes or until softened and sweet.

2.  Turn heat up to high.  ADD beef and COOK until browned, breaking it up as you go.

3.  ADD flour and MIX in.  Then ADD tomato paste and MIX in.

4.  ADD beef stock, beef bouillon, Worcestershire sauce, and thyme.  Bring to a SIMMER for 20 minutes, stirring occasionally until it reduces down to a gravy consistency.

5.  TRANSFER to a casserole dish.  COVER and refrigerate to cool for 1-2 hours or overnight.

Assemble Pie

1.  PREHEAT oven to 350 degrees.

2.  COOK potatoes in boiling water for 15 minutes or until soft.  DRAIN and return to pot.

3.  MASH potatoes.  Then ADD milk and salt and pepper.  Continue to MASH until smooth.

4.  SPREAD potatoes on top of your meat mixture.  Take a fork and ROUGH UP the surface.  DRIZZLE with olive oil.

5.  BAKE for 25-30 minutes or until golden on top and bubbling on the edges.  You can stick a knife into the middle to ensure it is piping hot.

6.  Let STAND for 5 minutes before serving .

7.  ENJOY!

For a printable version of this recipe, please go here:  https://docs.google.com/document/d/1OKvclStXFZlEgs5-AeVi-nQExKgtCJRT7zCK3Nniies/edit?usp=sharing

Cowboy Caviar

Cowboy Caviar is packed with colorful, fresh ingredients that also happen to be healthy!  It makes a great salsa, dip or salad topping.

Ingredients:

1/4 cup Olive Oil

1 package Italian Dry Seasoning

2 tablespoons Sugar

Juice of two Limes OR 4 tablespoons of Lime Juice

2 cups Diced Roma Tomatoes

3 cans of your favorite Beans - Drained (you can use Black, Pinto, Garbanzo, Cannellini, Blackeyed Peas, etc.)

1 can Corn, drained

1 Red Onion, diced

1 1/2 cups Assorted Colored Peppers, diced

1 bunch Cilantro, chopped

**Avocado** - Optional

1.  In a large bowl, Whisk together the olive oil, dry seasoning mix, sugar, and lime juice.

2.  Add tomatoes, beans, corn, red onion, and bell peppers.  Stir to combine.

3.  Stir in cilantro.

4.  Cover and chill for at least 1 hour or overnight to blend flavors.

5.  Serve chilled or at room temperature.

**You can add fresh diced avocado right before you serve to prevent it turning brown**

For a printable version of this recipe, please go here:
https://docs.google.com/document/d/13wc2ROrtMh8BHNYsLFjc9tZ9yNMUZ6exYOby5C0fBK0/edit?usp=sharing

Crunchwraps

For Breakfast, Dinner, or Lunch......Enjoy the CRUNCH!!!

Ingredients

Large Flour Tortillas
Lowfat Doritos
1 pound of Ground Turkey or Ground Beef
1 package of Taco Seasoning

"Customizing Ingredients"

Nacho Cheese Sauce
Low Fat Cheddar Cheese
Shredded Romaine Lettuce
Diced Tomatoes
Refried Beans
Onions
Guacamole
Low Fat Sour Cream

1.  Brown your meat in a skillet, then Add taco seasoning according to package directions.  Set aside.

2.  Microwave the flour tortillas for about 10 seconds to warm them up.  This will make wrapping the Crunchwraps easier.  Warm them up one at a time, because they tend to cool off quickly.

3.  Lay out the flour tortilla and begin to Build your Crunchwrap.  Start with Spooning some Cheese Sauce, Refried Beans, and/or Shredded Cheese into the center of the tortilla.  Then Add some seasoned meat.

4.  Continue to Customize your Crunchwrap with Doritos, Sour Cream, and any other ingredients you choose.

5.  Starting with the bottom of the tortilla, Fold the edge up to the center.  Continue doing this in a clockwise or counter-clockwise fashion until all of the tortilla is folded over and the filling is entirely enclosed.

***If the filling is not entirely enclosed and you have an open spot, simply Cut out a circle from another flour tortilla, Place it on the exposed area, then Wrap the tortilla again.

6.  Spray a frying pan with cooking spray.  Then, carefully Place the Crunchwrap in the pan, seam-side down.  Press with a spatula and Cook on medium-low heat for about 2-3 minutes or until the bottom is nice and brown.  Flip and Cook for another 2-3 minutes.

7.  Enjoy!

For a printable version of this recipe, please go here:
https://docs.google.com/document/d/1rKkyA1XMBqZD_3O0Z6zoCfg1eL2HTBe1S-PRVqPsLT8/edit?usp=sharing

Sugar Cookie Fruit Tart

Enjoy this Sweet Fruity Treat!

Ingredients

1 16.5 oz package of Sugar Cookie Dough (or you can use your own homemade dough)

1 3.4 oz box of Vanilla Instant Pudding

1.5 Cups of Milk

1/2 Cup Heavy Whipping Cream OR 1/2 Container of Frozen Whipped Topping

Fruit - Strawberries cut in half, whole Raspberries, whole Blackberries, Kiwi (peeled, sliced, and halved)

1 Tbsp. Seedless Jelly

1 tsp. Water

Making your Fruit Tart

1.  Preheat Oven to 350 degrees.

2.  Press Cookie Dough into appropriate removable bottom Tart Shells or Roll to a desired shape on a sheet pan with parchment paper.

3.  Bake until cookie dough has pulled away from tart shell or cookie feels done - Approximately 12 minutes.

4.  If in a tart shell, let Cool for 3-4 minutes and run a knife around the shell where the dough seems to stick.  Pop the tart out of the shell using the removable bottom.  Let Sit 5 more minutes.

5.  Put the package of Vanilla pudding into a bowl along with the 1.5 cups of Milk.  Mix until smooth.

6.  Take the 1/2 cup of Heavy Whipping Cream and Whip by hand or mixer until soft peaks appear.  Fold into pudding.

7.  Spread the Pudding/Whip Cream mixture on the Cookie Tart.

8.  Layer the Fruit onto the tart as desired.

9. Put the Jelly and Water in a bowl and Heat in the microwave for 20-30 seconds.  Stir until smooth.

10.  Use a pastry brush to Brush Jelly mixture on the fruit to give it a shiny look.

11.  Enjoy!

For a printable version of this recipe, go here:
https://docs.google.com/document/d/1kLZD8z3S-mt0jDh72Bp_v_agqdSKwNxH6pe28TYgC7M/edit?usp=sharing

Creamy Chicken, Spinach, Tortellini, and Mushroom Soup

Hot Soup to keep you warm during the cold winter months...

Ingredients

1 ½ Tbsp. Olive Oil

1 Medium Chopped Yellow Onion

3 Medium Diced Carrots

8 oz. Mushrooms - sliced

3 Cloves of Garlic - chopped

4 ½ Cups Low Sodium or No Sodium Chicken Broth/Stock

3 Cups Diced Cooked Chicken

1 tsp. Dried Oregano

½ tsp. Dried Thyme

¼ Cup Butter

⅓ Cup Flour

2 Cups Milk

½ Cup Fat Free Half and Half

½ Cup Half and Half

8 oz. Three Cheese Tortellini

4 Cups Fresh Spinach

Parmesan Cheese for Sprinkling

Salt and Pepper to Taste

Making your Roux:

1. In a small sauce pan, Melt butter over medium heat.

2. Add flour and cook whisking it constantly for 1 minute.

3. While whisking vigorously, slowly Pour in milk and 1 cup of the Chicken Broth.

4. Bring mixture to a boil and cook 1 minute.

5. Set aside.

After you make your Roux:

1. Saute onions, carrots, and mushrooms in olive oil for 4 minutes.

2. Add garlic and cook an additional 1 minute.

3. Then Add the remaining 3 ½ cups of chicken broth, the oregano, and the thyme.

4. Bring to a boil and then Reduce to medium heat and Simmer for 3 minutes.

5. Add tortellini and let Simmer for another 5 minutes.

6. Stir in your roux, half and half, chicken, and fresh spinach.

7. Reduce heat to low and cover until spinach wilts a bit.

8. Salt and Pepper to taste and Serve with Parmesan Cheese on top.

For a printable version of this recipe, go here:

https://docs.google.com/document/d/1okCo5vwG3eQX9BkJGAbNg2Z6YXC8ZleFxZozNzTugKk/edit?usp=sharing