by Guest | Nov 5, 2020 | Recipes
Number of servings: 10 cups
Time for preparation (including preparation and cooking): 1 hour and 40 minutes
Ingredients
- 1 Tablespoon oil
- 1 clove garlic, minced or 1/4 teaspoon garlic powder
- 1 cup sliced onion
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 can (15 ounces) stewed, diced tomatoes
- 3 cups chicken or vegetable broth (see notes)
- 3 cups water
- 1 cup dry lentils
- 2⁄3 cup barley
- 1⁄2 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper to taste
Directions
- Heat oil in large soup pan over medium-high heat. Cook garlic and onion until they are golden brown, about 1 or 2 minutes.
- Add the rest of the ingredients and bring to a boil. Lower the heat so the mixture is at a light simmer. Place a lid on the pan.
- Cook until the barley and lentils are tender, about 1 to 1 1/2 hours.
- Serve hot in a soup bowl.
- Refrigerate leftovers within 2 hours.
Notes
- Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon
- Use any fresh, frozen, or canned vegetables you have on hand.
Recipe & Photo Source: https://www.foodhero.org/recipes/barley-lentil-soup
by Guest | Oct 29, 2020 | Recipes
Prep Time: 10 minutes
Ingredients:
- 1/3 cup agave nectar
- 3 tbsp Splenda Brown Sugar blend
- 2 cup old-fashioned rolled oats (not quick cooking)
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 2/3 cup roasted pumpkin (pepita) seeds
- 2/3 cup cranberries (dried)
- 1/2 cup walnuts (chopped)
Directions:
- Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together agave nectar and Splenda Brown Sugar blend.
- In a medium bowl, mix together all remaining ingredients. Pour agave nectar over mixture and stir to coat.
- Spread oat mixture on baking sheet and bake for 30 minutes. Let cool and store in airtight container.
Recipe Source: https://www.diabetesfoodhub.org/recipes/fall-granola-with-pumpkin-seeds.html
by Guest | Oct 22, 2020 | Recipes
Prep Time: 15 min
Cook Time: 1 hour
Ingredients
- non-stick cooking spray or oil
- 1 1⁄2 cups whole wheat flour
- 1 1⁄3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon nutmeg
- 4 eggs
- 1 cup canned pumpkin
- 1 cup applesauce
- 3⁄4 cup packed brown sugar
- 3⁄4 cup sugar
Directions
- Preheat oven to 350 degrees. Lightly coat an 8 ½ x 4 ½ -inch loaf pan with cooking spray or oil and set aside.
- In a medium bowl, combine flours, baking powder, baking soda, cinnamon, salt, cloves, ginger, and nutmeg.
- In a separate bowl, combine the eggs, pumpkin, applesauce, brown sugar and sugar. Mix until well combined.
- Add the wet ingredients to the dry ingredients. Stir only until the dry ingredients become moistened. Be careful not to over mix.
- Pour batter into loaf pan and spread into the corners.
- Bake for about 60 minutes or until a wooden pick inserted into the center of the loaf comes out clean.
- Remove from oven and let cool in pan for 10 minutes.
- Remove from pan and let cool completely on a rack. Slice to serve.
- Wrap in plastic or foil to store for several days or freeze for up to a month.
Photo and Recipe Source: https://www.foodhero.org/recipes/low-fat-pumpkin-bread
by Guest | Oct 15, 2020 | Recipes
Number of servings: 10 cups
Time for preparation (including preparation & cooking): 1 hour
Ingredients
Noodles
- 1 1⁄4 cups flour
- 2 eggs
- 3 Tablespoons water
Soup
- 3 cups water
- 4 1⁄2 cups low-sodium chicken broth (see notes)
- 2 chicken breasts, cooked and chopped
- 2 cups mixed vegetables, fresh, canned, or frozen
- 1⁄4 teaspoon pepper
Directions
- For noodles: Put flour in a medium bowl, make a well in center, and add eggs. Mix well. Add water 1 tablespoon at a time, until dough is stiff but easy to roll.
- Place dough onto a floured surface. Roll dough to ½ inch thickness using a rolling pin or a sturdy, straight sided drinking glass or jar.
- Cut into 1/4 to 1/2 inch strips, about 3-5 inches long. Let sit for 5-10 minutes.
- For soup: In a large pot, add water and chicken broth; bring to a boil.
- Add noodles a few at a time to water and chicken broth mixture. Bring the soup back to a boil.
- Add chicken, vegetables, and pepper. Boil for 12-15 minutes or until noodles are tender. Serve warm.
- Refrigerate or freeze within 2 hours.
Notes
- Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
- Try whole wheat flour to include whole grains.
- Freeze extra for another meal.
Recipe & Photo Source: https://www.foodhero.org/recipes/hearty-chicken-and-homemade-noodle-soup
by Guest | Oct 8, 2020 | Lunch & Snack Recipes, Recipes
Prep Time: 10 minutes
Cooking time: 2 hours
Ingredients:
- 2 large apples
- Cinnamon (optional)
Directions:
- Rinse apples and cut crosswise into thin slices. Cut out the core if desired.
- Arrange slices in a single layer on baking sheets. Sprinkle lightly with cinnamon if desired.
- Baker at 200 degrees F for about 1 hour. Turn slices over. Continue baking until dry with no moisture in the center, 1 hour or more depending on thickness.
- Remove from oven and cool. Store in an air-tight container for up to a year.
Recipe and Photo Source: https://foodhero.org/recipes/baked-apple-chips
by Guest | Oct 1, 2020 | Recipes
Number of servings: 6
Time for preparation (including preparation and cooking): 35 minutes
Ingredients:
- 3/4 pound parsnips, peeled
- 3/4 pound carrots, peeled
- 1 Tablespoon olive oil or vegetable oil
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon black pepper
Directions:
- Preheat oven to 400 degrees F.
- Cut the peeled parsnips and carrots into uniform pieces such as 3 inch x ½ inch sticks or 1 inch thick slices.
- Place cut parsnips and carrots into a large bowl. Add the vegetable oil and stir to coat the carrots and parsnips.
- In a small bowl, stir together the salt, garlic powder, and black pepper. Add to the carrots and parsnips and stir until the vegetables are well coated with seasonings.
- Place vegetables in a single layer on large baking sheet being careful not to overcrowd the pan. Lining the baking sheet with foil or baking parchment will help with clean-up.
- Roast in the preheated over for 20-30 minutes, stirring the vegetables half-way through the time. The carrots and parsnips should be caramelized to a medium brown and blistered.
- Refrigerate leftovers within 2 hours.
Recipe & Photo Source: https://www.foodhero.org/recipes/roasted-parsnips-and-carrots
