January 2013 Recipe - Roasted Red Pepper and Cannellini Bean Dip
This Mediterranean-inspired appetizer offers a little extra protein, heart-healthy monounsaturated fat, and fiber. Serve with cut-up vegetables or toasted pita... read more
Programs
December Recipe - Raw Apple Crisp
INGREDIENTS 4 Honeycrisp apples, cored and chopped 1/4 cup orange juice 3/4 cup pecan halves 3/4 cup hazelnuts 3/4 cup raisins 3/4 teaspoon ground ginger 3/4... read more
November Recipe - Cinnamon-Raisin Bread Pudding
INGREDIENTS Natural cooking spray 5 eggs 2 cups (1-percent) milk 1/2 cup brown sugar or honey 1 tablespoon vanilla extract 1/2 teaspoon ground cinnamon 1 cup... read more
October Recipe - Spinach and Arugula Stuffed Mushrooms
INGREDIENTS 10 ounces spinach 5 ounces arugula 1 1/2 pound extra large mushrooms 1/2 cup minced onions 1 teaspoon extra virgin olive oil 1 cup dry curd... read more
September Recipe - Black Bean Dip with Corn and Basil
INGREDIENTS 1 cup frozen corn kernels 1 teaspoon extra virgin olive oil 1 1/2 cup cooked black beans, drained 2 tablespoons salsa 2 tablespoons water or enough... read more
August Recipe - Roasted Fish and Veggies
INGREDIENTS 2 carrots, cut into 2-inch sticks 1 large yellow bell pepper, cut into strips 1 1/2 cups grape tomatoes 1 red onion, halved and thinly sliced 3... read more
August Recipe - Cajun Tilapia with Broccoli and Brown Rice
INGREDIENTS 2 cups low sodium vegetable broth, divided 1 small onion, chopped 1 small red bell pepper, chopped 1½ teaspoons salt-free Cajun seasoning, divided... read more
July Recipe - Pineapple-Chicken Kabobs with Quinoa
INGREDIENTS 1/2 cup quinoa 1/4 cup chopped fresh parsley leaves 2 tablespoons toasted pine nuts 1/4 teaspoon grated lemon zest 1/4 teaspoon sea salt 1/4 cup... read more
June Recipe - Summer Squash Stir-Fry
INGREDIENTS 2 tablespoons olive oil 1 onion, chopped 2 to 3 crushed garlic cloves 4 to 5 medium sized zucchini or other assorted summer squashes 1/4 cup chicken... read more
March Recipe - Spicy Chicken Quesadillas
INGREDIENTS 1/4 cup thinly sliced green onions (about 2) 2 tablespoons chopped cilantro 1 tablespoon chopped pickled jalapeño peppers 1 cup chopped cooked... read more