Spinach Pasta Salad

by Guest | May 23, 2019 | Recipes

Recipe & Photo Source: FoodHero.org
 
Number of servings: 6
 
Time for preparation (including preparation and cooking): 15 minutes
 
Ingredients:
 
2 cups cooked pasta (try whole wheat shells, bow ties, macaroni or other small shapes)
4 cups spinach
1⁄4 cup dried cranberries
2 Tablespoons sunflower seeds
1 can (15 ounces) mandarin oranges, drained
2 Tablespoons chopped cilantro or parsley
 
DRESSING
2 Tablespoons teriyaki sauce
2 Tablespoons vinegar
1⁄4 teaspoon garlic powder
1⁄8 teaspoon each salt and pepper
1 1⁄2 teaspoons sugar
1 Tablespoon vegetable oil
 
 
Directions:
 

1. In a large bowl, mix together teriyaki sauce, vinegar, garlic powder, salt, pepper, sugar and vegetable oil.
2. Add cooked pasta, spinach, dried cranberries, sunflower seeds, mandarin oranges and cilantro or parsley, if desired. Mix well. Cover and chill until ready to serve.
3. Refrigerate leftovers within 2 hours.

Notes
Try a low fat Asian Salad Dressing from the store to replace the dressing ingredients.
 

Roasted Asparagus

by Michelle | Apr 25, 2019 | Recipes

Recipe & Photo Source: FoodHero.org
Number of servings: 6
Time for preparation (including preparation and cooking): 35 minutes
 
Ingredients:
 
3 pounds fresh asparagus spears
1 teaspoon oil
  dash of salt and pepper
 
Directions:
 

1. Preheat oven to 400 degrees F.
2. Wash asparagus spears and trim off tough ends. Leave whole or cut into shorter lengths
3. In a large bowl, toss spears with the oil, salt, and pepper.
4. Place spears in a single layer on a large baking sheet.  Lining the baking sheet with foil or baking parchment will help with clean-up.
5. Roast for 12 to 15 minutes or until the asparagus pieces are lightly browned.  Thick spears will take a longer baking time.
6. Refrigerate leftovers within 2 hours.

Banana Pancakes

by Michelle | Apr 18, 2019 | Recipes

Banana Pancakes
Recipe and photo from www.FoodHero.org
 
Number of servings: 8
 
Time for preparation (including preparation and cooking): 35 min
 
Ingredients:
2 eggs
1 1⁄2 cups nonfat or 1% milk
1 Tablespoon sugar
3 Tablespoons oil
2 bananas, mashed
3⁄4 cup whole wheat flour
3⁄4 cup all-purpose flour
2 teaspoons baking powder
 
Directions

1. Beat eggs in medium bowl. Add milk, sugar, oil and bananas and mix well. Add flours and baking powder. Mix gently.
2. Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet).
3. Spoon 1/4 cup batter onto the griddle for each pancake. Cook until tops are bubbly and pancakes are dry around the edges. Flip and cook for 2-3 minutes or until golden brown.
4. Refrigerate leftovers within 2 hours.

Notes

• To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
• Top with applesauce, fresh fruit or yogurt.

Salmon Patties

by Guest | Apr 11, 2019 | Recipes

Salmon Patties
 
Photo & Recipe Source: FoodHero.org
Number of servings: 4
Time for preparation (including preparation and cooking): 20 minutes
 
Ingredients:
 
1 can (14 ounces) of salmon, remove skin and large bones
1 slice of bread, torn into small pieces
1 Tablespoon light mayonnaise
1 Tablespoon lemon juice
1 egg, lightly beaten
1⁄2 cup celery, chopped (about 1 stalks)
1⁄2 cup carrot, chopped (about 1 small)
1⁄2 cup onion, chopped (1⁄2 medium onion)
 
Directions:

1. In a medium bowl break up the salmon into small pieces.
2. Add the rest of the ingredients. Mix well.
3. Lightly press about ½ cup of the mixture into a 3 to 4 inch patty that is about 1 inch thick. Repeat to make 4 patties total.
4. Lightly spray or oil a large skillet and heat over medium heat.
5. Add the patties and cook until they are golden brown, about 5 to 7 minutes per side.
6. Refrigerate leftovers within 2 hours.

Cheesy Potato Soup

by Guest | Apr 4, 2019 | Recipes

Cheesy Potato Soup
Recipe & Photo Source: FoodHero.org
 
Number of servings: 6
 
Time for preparation (including preparation and cooking): 55 min
 
Ingredients:
1 medium onion, chopped (about 1 cup)
1⁄4 cup celery, chopped
1 teaspoon oil
2 cups potatoes, peeled and diced bite size
2 cups chicken broth
1⁄4 teaspoon pepper
3 Tablespoons cornstarch
1 1⁄2 cups nonfat or 1% milk, divided
3⁄4 cup (3 ounces) cheddar cheese, shredded
1 Tablespoon bacon bits or 1 slice bacon, cooked and crumbled
 
Directions:

1. In a large saucepan over medium-high heat, sauté onions and celery in oil until onions are clear.
2. Add the potatoes, broth, and pepper. Bring to a boil. Reduce heat; cover and simmer until the potatoes are tender, 15 to 25 minutes.
3. In a small bowl, stir together cornstarch and ¼ cup of milk until smooth. Add remaining milk. Stir into the potato mixture.
4. Cook and stir until thickened and heated through, about 5 minutes. Do not boil.
5. Remove from heat. Stir in cheese until melted. Top with bacon bits. Serve warm.
6. Refrigerate leftovers within 2 hours.