by Guest | Feb 8, 2019 | Recipes
Cauliflower Salad
Recipe and Photo Source: FoodHero.org
Number of servings: 10
Time for preparation (including preparation and cooking): 20 min
Ingredients:
4 cups mixed cauliflower and broccoli florets (fresh or frozen)
1 cup celery, diced
1⁄2 cup onion, diced
1⁄4 cup sweet bell pepper, any color, seeded and chopped (about 1/2 a small pepper)
1⁄3 cup light mayonnaise
1⁄3 cup nonfat plain yogurt
1 Tablespoon prepared mustard
1⁄8 teaspoon each salt and pepper
1⁄4 teaspoon dried dill weed
Directions:
- Thaw frozen cauliflower and broccoli and drain liquid. If using fresh vegetables, cook first until barely tender.
- Combine cauliflower, broccoli, celery, onion and bell pepper in serving bowl.
- In a small bowl, mix mayonnaise, yogurt, mustard, salt, pepper and dill.
- Stir dressing gently into salad. Chill before serving.
- Refrigerate leftovers within 2 hours.
by Michelle | Jan 31, 2019 | Recipes
Sautéed Leeks and Apples
Recipe and Photo Source: FoodHero.org
Number of servings: 8
Time for preparation (including preparation and cooking): 20 min
Ingredients:
1 medium leek, chopped (about 3 cups)
2 teaspoons oil
2 medium apples, cored and chopped
1 Tablespoon honey
1 teaspoon vinegar
1⁄4 teaspoon each salt and pepper
Directions:
- Sauté leeks in oil in a medium skillet over medium heat, stirring occasionally, until the leeks are soft (about 5 minutes).
2. Add apples and continue cooking, stirring frequently, until apples begin to soften (about 3 minutes).
3. Remove from heat. Add honey, vinegar, salt and pepper. Stir gently to combine all ingredients. Serve warm.
4. Refrigerate leftovers within 2 hours.
by Michelle | Jan 17, 2019 | Recipes
Garden Vegetable Cakes
Recipe and photo source: FoodHero.org
Number of servings: 4
Time for preparation (including preparation and cooking): 35 min
Ingredients:
1⁄4 cup grated Parmesan cheese
1⁄3 cup all purpose flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon dill weed
1⁄4 teaspoon each salt and pepper
4 eggs (or 1 cup egg substitute)
2 Tablespoons minced green onion with tops
2 teaspoons lemon juice
1 clove garlic or 1/4 teaspoon garlic powder
1 1⁄2 cups shredded vegetables (unpeeled zucchini (drained and pressed), potato, carrots, bell pepper, celery, sweet potato or yam)
Directions:
- In medium bowl, stir together cheese, flour, baking powder, dill weed, salt and pepper.
- Beat in eggs, green onions, lemon juice and garlic until well blended. Stir all shredded vegetables into the batter.
- Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). Lightly spray or oil with cooking spray. For each vegetable cake, pour 1/3 cup batter onto hot skillet or griddle. Cook on both sides until golden brown. Serve warm.
- Refrigerate leftovers within 2 hours.
Notes
- Top with low-fat sour cream and tomato slices.
- Precook “harder” vegetables like carrots and potatoes, if desired.
by Michelle | Jan 11, 2019 | Recipes
Bell Pepper Nachos
Recipe Source: Recipe and photo from www.FoodHero.org
Number of servings: 8
Time for preparation (including preparation and cooking): 20 min
Ingredients:
4 bell peppers
1 cup salsa
2 teaspoons seasoning (try a mixture-chili powder, garlic powder, ground cumin, pepper)
2 cups cooked meat (chopped or shredded), beans or tofu
1 cup reduced fat shredded cheese
Directions
- Preheat oven to 350 degrees.
- Wash bell peppers, remove seeds and cut into bite-sized pieces. Arrange pieces close together in a single layer on a large foil-lined baking sheet.
- In a medium bowl, combine salsa, seasonings and meat, beans or tofu. Spoon the mixture evenly over pepper pieces then top with cheese.
- Bake for 15 minutes, or until peppers are heated through and cheese is melted. Serve warm.
- Refrigerate leftovers within 2 hours.
by Michelle | Jan 3, 2019 | Recipes
Chicken & Pear Salad
Recipe & Photo Source: FoodHero.org
Number of servings: 5
Time for preparation (including preparation and cooking): 15 min
Ingredients:
2 cups pears, diced (fresh or canned)
1⁄4 cup celery, chopped
1⁄2 cup onion, chopped (sweet onion will be most mild)
1⁄4 cup raisins
1 cup cooked chicken, diced
2 Tablespoons low-fat plain yogurt
2 Tablespoons mayonnaise
1⁄8 teaspoon salt
Dash of Pepper to taste
1 Tablespoon lemon juice
Directions:
- In a large bowl, combine all ingredients. Mix well. Serve now or chill.
- Refrigerate leftovers within 2 hours.
by Guest | Dec 28, 2018 | Recipes
Recipe Source: Recipe and photo from www.FoodHero.org
Number of servings: 12
Time for preparation (including preparation and cooking): 40 min
Ingredients:
– 3 1⁄2 pounds apples, peeled, cored, and roughly chopped (about 8 1/2 medium apples [3” diameter])
– 1 1⁄2 cups fresh or frozen cranberries
– 1⁄2 teaspoon cinnamon
– 1⁄2 teaspoon salt
– 1⁄3 cup brown sugar
– 2 Tablespoons lemon juice (optional)
Directions:
- In a large (5-quart) saucepan, combine all ingredients with 1 cup water. Bring to a boil then lower heat to simmer. Cover and cook 20 to 30 minutes.
- Remove from heat and let cool slightly. Use a potato masher or fork to mash mixture to the consistency you want. Serve warm or cold.
- Refrigerate leftovers within 2 hours.
Notes
- When frozen or fresh cranberries are not available, substitute canned cranberry sauce for the cranberries and brown sugar. Add 1 (14 ounce) can of cranberry sauce to the saucepan after the mixture has been simmering for about 15 minutes.