by Guest | May 11, 2018 | Recipes
Recipe Source: Recipe and photo from www.FoodHero.org
Number of servings: 8
Time for preparation (including preparation and cooking): 60 min
Ingredients:
1 Tablespoon margarine or butter
3 Tablespoons maple syrup
1⁄2 teaspoon cinnamon
2 teaspoons lemon juice
3 cups turnips, peeled and diced
2 cups sweet potatoes, cubed
Directions
- Melt margarine and add syrup, cinnamon and lemon juice.
- Mix turnips and sweet potatoes in a medium casserole dish. Add syrup mixture and stir to coat evenly.
- Cover and bake at 400 degrees F for 15 to 20 minutes. Uncover and bake until browned (20 to 30 minutes). Serve hot.
- Refrigerate leftovers within 2 hours.
by Guest | May 4, 2018 | Recipes
Recipe Source: Recipe and photo from www.FoodHero.org
Number of servings: 9
Time for preparation (including preparation and cooking): 55 min
Ingredients:
1 pound lean ground beef (15% fat)
1 large onion, chopped
1 clove garlic, minced, or 1/4 teaspoon garlic powder
2 cups spaghetti sauce
4 Tablespoons fresh parsley, or 4 teaspoons dried
1 teaspoon oregano
1 teaspoon basil
1 pint (2 cups) low-fat cottage cheese
2⁄3 cup shredded mozzarella cheese
6 uncooked lasagna noodles
1⁄3 cup grated parmesan cheese
Directions
- Cook ground beef over medium-high heat (350 degrees in an electric skillet) until it is no longer pink.
- Drain fat, add onion, and cook until onion is clear.
- Add garlic, 1 cup of the spaghetti sauce, and herbs; spread evenly in skillet.
- Reduce heat to low (200 degrees in an electric skillet), spread cottage cheese over mixture, and sprinkle with half of the mozzarella. Top with 4 noodles, breaking remaining 2 to fill in open spaces.
- Pour remaining spaghetti sauce evenly over the top of noodles; gently press noodles down to moisten.
- Cover and simmer 15 minutes until noodles are tender. Top with remaining cheeses, cover, and simmer 2 more minutes or until cheeses are melted.
- Let stand, covered, 5-10 minutes before serving.
- Refrigerate leftovers within 2 hours.
by Guest | Apr 27, 2018 | Recipes
Recipe Source: Recipe and photo from www.FoodHero.org
Number of servings:10
Time for preparation (including preparation and cooking): 15 min
Ingredients:
6 ounces spinach (about 7 cups)
3 oranges
1 1⁄2 cups strawberries, halved
1 cup walnut pieces (toasted if desired)
DRESSING
1 teaspoon sugar
1⁄4 teaspoon paprika
2 Tablespoons orange juice (juice from 1/4 orange)
1 Tablespoon lemon juice
1 1⁄2 teaspoons vinegar
1 teaspoon finely chopped onion
2 Tablespoons salad oil
Directions
- Wash and dry spinach, tear into pieces, and chill.
- To prepare orange: Cut off peel and membrane of outer part of the sections. Using a paring knife gently cut out sections from membrane edges. You end up with orange sections with no outer membrane.
- To make dressing: Combine all ingredients in a jar and shake well or blend in a blender.
- Right before serving, toss orange and strawberries with walnuts and spinach. Add dressing to coat salad. Serve immediately.
- Refrigerate leftovers within 2 hours.
by Guest | Apr 20, 2018 | Recipes
Recipe Source: Recipe and photo from www.FoodHero.org
Number of servings: 6
Time for preparation (including preparation and cooking): 1 hour 5 min
Ingredients:
12 jumbo pasta shells (1/2 of 12 ounce package)
1 1⁄4 cups nonfat ricotta cheese
3⁄4 cup pumpkin puree
1⁄2 cup Parmesan cheese, grated
1⁄2 teaspoon garlic powder or 2 cloves garlic
2 Tablespoons dried basil
1⁄4 teaspoon ground sage
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1 cup pasta sauce
Directions:
- Cook pasta shells according to package directions. Drain, separate onto baking sheet and let cool.
- In a medium bowl, stir together ricotta, pumpkin, Parmesan, and spices. Reserve 1 Tablespoon Parmesan for topping.
- Preheat oven to 350 degrees. Choose a baking dish that holds all the shells in a single layer.
- Spread pasta sauce in the bottom of the baking dish. Fill each shell with about 3 Tablespoons of pumpkin mixture, and place shells close together on sauce in baking dish.
- Cover pan with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese and bake for 15 minutes more.
- Refrigerate leftovers within 2 hours.
Notes:
Freeze unused pumpkin puree and add to soup, chili or pancake recipes.
by Guest | Apr 13, 2018 | Recipes
Recipe Source: Recipe and photo from www.FoodHero.org
Number of servings: 10
Time for preparation (including preparation and cooking): 1 hour
Ingredients:
1 medium butternut squash, about 1 1/2 to 2 pounds
1 1⁄2 Tablespoons oil
1 medium onion, chopped (about 1 cup)
1 teaspoon salt
1⁄2 teaspoon chili powder
2 cans (4 ounce each) diced green chilies (see notes section)
1 cup grated cheese (try Monterey jack)
Directions:
- Peel squash, cut in half and remove seeds. Cut the squash into 1/2 inch cubes.
- In a large skillet, heat oil over medium heat (300 degrees in an electric skillet). Add onions and cook, stirring for about 3 minutes. Add the squash, salt and chili powder.
- Cover and cook, stirring occasionally, about 10-12 minutes. Stir in chilies and cook about 3 minutes.
- Sprinkle with cheese and cover until cheese melts, about 2 minutes.
- Serve hot. Refrigerate leftovers within 2 hours.
by Guest | Apr 6, 2018 | Recipes
Recipe Source: Recipe and photo from www.FoodHero.org
Number of servings: 4
Time for preparation (including preparation and cooking): 5 min
Ingredients:
1 medium banana, peeled fresh or frozen
1 can (8 ounces) pineapple, drained
1⁄2 cup red bell pepper, seeded and chopped (about 1 small pepper)
2 cups frozen mixed berries
1 cup water
Directions:
- Combine all ingredients in a blender or food processor.
- Blend until smooth.
- Serve Immediately.
- Refrigerate or freeze leftovers within 2 hours.
