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Quick Chili

Quick Chili

by | Dec 17, 2020 | Recipes

Prep Time: 5 min

Cook Time: 20 min

Ingredients

  • ½ pound lean ground meat (15% fat)
  • 1 medium onion, chopped
  • 1 can (15 ounces) kidney beans with liquid
  • 2 cans (14.5 ounces each) diced tomatoes with liquid
  • 2 tablespoons chili powder

Instructions

  1. Brown meat and onions in a large skillet over medium-high heat (350 F degrees in an electric skillet). Drain fat.
  2. Add undrained beans, tomatoes with liquid and chili powder.
  3. Reduce heat to low (250 F degrees in an electric skillet), cover and cook for 10 minutes. Serve warm.
  4. Refrigerate leftovers within 2 hours.

Notes

  • Serve with shredded cabbage, low fat sour cream, cilantro or grated cheese.
  • Add other vegetables such as bell peppers, carrots, celery, and corn, if desired.
  • Add dried cumin, oregano or red pepper flakes in Step 2 for extra flavor!

Recipe & Photo Source: https://www.foodhero.org/recipes/quick-chili

Superhero Shepherd’s Pie

Superhero Shepherd’s Pie

by | Dec 10, 2020 | Recipes

Prep time: 15 minutes
Cook time: 60 minutes

Ingredients

  • 2 large baking potatoes, peeled and diced
  • ½ cup shredded cheddar cheese
  • ½ cup non-fat or 1% milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 pound lean ground beef (15% fat)
  • 1 teaspoon onion powder (optional)
  • 3 tablespoons flour
  • 4 cups frozen mixed vegetables
  • 1 teaspoon or cube beef boullion
  • 1 cup water

Instructions

  1. Put diced potatoes in saucepan; add enough water to barely cover. Bring to boil. Reduce heat and simmer, covered, until soft (about 15 minutes.).
  2. Drain potatoes and mash. Stir in milk, cheese, salt and pepper; set mixture aside.
  3. Preheat oven to 375 degrees.
  4. Brown meat in a large skillet. Add onion powder, if using. Stir in flour, and cook for 1 minute, stirring constantly.
  5. Add vegetables, bouillon and water. Cook 5 minutes until bubbly.
  6. Spoon vegetable mixture into 8 inch square baking dish. Spread potato mixture over vegetable/meat mixture.
  7. Bake 25 minutes, until hot and bubbly.
  8. Refrigerate leftovers within 2 hours.

Recipe & Photo Source: https://foodhero.org/recipes/superhero-shepherds-pie

Turkey Cranberry Quesadilla

Turkey Cranberry Quesadilla

by | Dec 3, 2020 | Recipes

Number of servings: 1

Time for preparation (including preparation and cooking): 10 minutes

Ingredients:

  • 1 8-inch whole wheat tortilla
  • 2 Tablespoons shredded mozzarella cheese
  • 2 Tablespoons cranberry sauce or dried cranberries
  • 2 Tablespoons cooked turkey, chopped or shredded
  • 1⁄3 cup spinach

Directions:

  1. Sprinkle shredded cheese evenly over one half of the tortilla. Add cranberry sauce or dried cranberries, turkey and spinach, then fold the tortilla in half over the filling.
  2. Heat a medium skillet over medium heat (300 degrees in an electric skillet). Lightly spray with cooking spray, then place tortilla in the skillet. Cover and cook for 2 to 3 minutes on each side, or until the outside is golden brown and contents are heated through.
  3. Refrigerate leftovers within 2 hours.

Notes

  • Substitute beans, tofu, or other cooked meat for the turkey.
  • For extra flavor, add a dash of cayenne pepper or chili powder before folding the quesadilla in half.

Recipe Source: https://www.foodhero.org/recipes/turkey-cranberry-quesadilla

Glazed Carrots and Cranberries

Glazed Carrots and Cranberries

by | Nov 25, 2020 | Recipes

Number of servings: 4

Time for preparation (including preparation and cooking): 25 minutes

Ingredients:

  • 1 pound carrots, peeled and sliced diagonally into 1/4 inch thick slices
  • 1⁄2 teaspoon salt
  • 3 Tablespoons sugar, divided
  • 1⁄2 cup chicken broth
  • 1 Tablespoon butter
  • 1⁄2 cup dried cranberries
  • 2 teaspoons lemon juice

Directions:

  1. In a large skillet over medium-high heat, add carrots, salt, 1 Tablespoon sugar, and broth. Bring to a boil. Cover and reduce heat. Simmer, stirring occasionally, until carrots are almost tender, about 5 to 8 minutes.
  2. Uncover; increase heat to high. Stir occasionally until liquid is reduced to about 2 Tablespoons, about 1 to 2 minutes.
  3. Add butter and remaining sugar to skillet; stir carrots to coat. Add dried cranberries and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes.
  4. Remove from heat and stir in lemon juice. Serve warm.
  5. Refrigerate leftovers within 2 hours.

Recipe & Photo Source: https://www.foodhero.org/recipes/glazed-carrots-and-cranberries

Gingersnap Pumpkin Pie & Holiday Health Tips

Gingersnap Pumpkin Pie & Holiday Health Tips

by | Nov 19, 2020 | Eat Well, Recipes

Judy Barbe was a featured speaker for the Tillamook County “Year of Wellness” in 2016.

Thanks to a sponsorship by Tillamook County Wellness partner, Oregon Dairy & Nutrition Council, we will periodically feature articles and recipes from Judy Barbe, author, columnist and nutrition expert. As a registered dietician nutritionist and food enthusiast, Judy offers realistic food solutions to help people “live their best.”   Looking for an easy pumpkin pie recipe? Gingersnap Pumpkin Pie it is! With half the sugar of a traditional pumpkin pie recipe it’s healthier, too.  With the holidays in full swing, I am the Ghost of Christmas Practical. Yes, I’m baking cookies and pies. I mean, it really wouldn’t be a celebration without them, would it? But I’m trying to keep a handle on sugar.
Holiday weight gain
Most of us can use a hand reducing extra calories this time of year. The latest research (https://www.livescience.com/56206-holiday-weight-gain-america-japan-germany.html)  indicates that many of us gain just less than two pounds during the holidays. Two pounds. That’s not much. The good news is that half of us will lose most of the weight, but the other half will still be carrying the extra pounds in summer. Two pounds every year for ten years? Maybe that explains where that extra weight came from…Christmas 2006!
A healthy pumpkin pie recipe
That’s why I am excited about this pie. I reduced the sugar by half from a traditional recipe and the only one who will know it is the baker.
Gingersnap Pumpkin Pie = easy pumpkin pie
Piecrusts can be the enemy of pie bakers, but this crust takes the cake on easy. I use store-bought gingersnaps to make the crust. These spicy little cookies don’t need added sugar and there is no rolling pin required. The filling is spiced up, the sugar is toned down and the topper is a dollop of honey-flavored Greek yogurt. The yogurt provides tanginess to the spicy pie and crust. All in all, a fork-worthy pie. The healthier pumpkin pie could even be breakfast!
Holiday health tips
I’m not sure I’ve ever seen a sugarplum, let alone one dance around my head, but with all the temptations during the next few weeks, this pie is a delicious and practical solution. Here are a few more holiday helpers:
  • Fill up on fiber. Every 10-gram increase in daily fiber reduces hunger and belly fat. Make oatmeal or bulgur your breakfast. Include an apple or pear for lunch. Add beans to soups, salads and stews.
  • Go to bed. Sleeping 6-7 hours per night helps maintain regular weight.
  • Move your feet. Physical activity burns calories and reduces stress. Consider a walk your mental filter for the holidays.
  • Feed your soul. Feeling grateful, volunteering, and laughing with friends boosts your mood and sense of well-being.
P.S. Hungry for more healthy living tips and recipes? Sign up for my newsletter at https://landing.mailerlite.com/webforms/landing/v1q9c9

Lower Sugar Gingersnap Pumpkin Pie

Gingersnap Pumpkin Pie, with half the sugar from a traditional recipe, is a healthier pumpkin pie. And the only one who will know it is the baker! Top it with honey yogurt rather than whipped cream for even more calorie savings.
  • Author: Judy Barbe
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8
Ingredients: Crust:
  • 20 gingersnaps, 2 1/4-inch diameter cookies
  • 2 tablespoons melted butter
Pumpkin pie filling:
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 tablespoon vanilla
  • 1 15-ounce can pumpkin
  • 1 12-ounce can evaporated milk
  • Honey flavored Greek-style yogurt
  Instructions:
  1. Heat oven to 350 degrees.
  2. To make crust: Break gingersnaps in half. Process in food processor, pulsing 6-7 times until coarse crumbs. Pour in melted butter. Process 5-6 times until butter is incorporated and mixture looks sandy.
  3. Press crumbs into 9-inch pie plate. Use the back of a spoon or custard cup to press crumbs firmly into pie plate. Bake 8 minutes. Remove from oven to cool.
  4. To make pumpkin pie filling:
  5. Heat oven to 375 degrees.
  6. In a small bowl stir together sugar, cinnamon, ginger, cloves and salt. Set aside.
  7. In large mixing bowl or stand mixer, beat eggs and vanilla to blend. Add spices and pumpkin to egg mixture, combine thoroughly. Slowly pour in evaporated milk and stir gently until mixture is uniform consistency.
  8. Pour filling into crust. You may have some leftover filling. Place in 375 degree oven and bake 45-50 minutes. The filling should be set but may have a slight jiggle when you move the pie plate. Internal temperature of pumpkin pie filling should be 165 degrees.
  9. Bake the leftover filling in a custard cup to enjoy later.
  10. To serve, spoon on a dollop of honey flavored Greek-style yogurt.
Recipe source: Judy Barbe, www.LiveBest.info Judy Barbe is a registered dietitian, speaker, and author of Your 6-Week Guide to LiveBest: Simple Solutions for Fresh Food & Well-Being. Visit her website http://www.LiveBest.info for every day food solutions. What are you waiting for? For more local health and wellness information, follow Tillamook County Wellness on Facebook, Instagram and Twitter.
Pear and Cranberry Crisp

Pear and Cranberry Crisp

by | Nov 12, 2020 | Recipes

Prep and Cook Time: 30 minutes

Ingredients

  • ½ cup old fashioned rolled oats
  • 1 tablespoon brown sugar
  • 2 tablespoons flour
  • ¼ teaspoon cinnamon
  • 2 tablespoons applesauce
  • 4 cups pears, cubed (about 3 pears)
  • 1 cup cranberries, fresh or frozen
  • 1 tablespoon cornstarch

Instructions

  1. In a medium bowl, combine oats, brown sugar, flour, cinnamon and applesauce.
  2. Combine pears, cranberries and cornstarch in an 8×8 inch baking dish. Sprinkle with oat mixture.
  3. Bake uncovered at 400 degrees until juices are bubbling and topping is browned, about 20 minutes.
  4. Refrigerate leftovers within 2 hours.

Recipe and Photo Source: https://foodhero.org/recipes/pear-and-cranberry-crisp