by Guest | Nov 9, 2022 | Recipes
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
- 2 ripe pears
- 3 Tablespoons chopped walnuts
- 2 teaspoons honey (see Notes) orbrown sugar
- ¼ teaspoon cinnamon
- 1 Tablespoon dried cranberries
Directions
- Wash hands with soap and water.
- Preheat oven to 350 degrees F.
- Cut pears in half lengthwise. Scoop out the seeds with a spoon or melon baller.
- Place the pears in a baking dish. Fill centers with walnuts and drizzle about half a teaspoon of honey over each pear.
- Sprinkle each pear half with cinnamon and cranberries.
- Bake for 25 to 30 minutes or until pears are soft when poked with a fork. Serve warm.
- Refrigerate leftovers within 2 hours.
Notes
- Honey is not recommended for children under 1 year old.
Photo and Recipe Source: https://foodhero.org/recipes/cinnamon-baked-pears
by Guest | Nov 2, 2022 | Recipes
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients
- 2 Tablespoons uncooked white rice
- ¼ cup grated carrot or zucchini
- ½ cup finely chopped onion, divided
- 1 ¼ cup finely chopped tomato, divided
- 1 egg
- ½ teaspoon salt
- ½ teaspoon chopped fresh oregano or ¼ teaspoon dried oregano
- ½ teaspoon chopped fresh mint or ¼ teaspoon dried mint (optional)
- 8 ounces ground meat, 15% fat or less (beef, chicken, turkey or pork)
- ¼ cup plain bread crumbs (optional)
- 2 teaspoons vegetable oil
- 6 cups low-sodium broth (any type)
- 1 or 2 sprigs fresh oregano or 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder or 1 clove garlic, minced (optional)
- 2 cups chopped vegetables (fresh, frozen or canned)
Directions
- Wash hands with soap and water.
- For meatballs: In a medium bowl, mix together the rice, carrot, ¼ cup onion, ¼ cup tomato, egg, salt, oregano and mint, if desired. Mix in ground meat. Add bread crumbs to help the mixture stick together, if desired.
- Using the palms of your hands or a scoop, roll the mixture into balls about 1 ½ inches in diameter. Set the meatballs aside and wash your hands with soap and water after handling raw meat.
- In a large saucepan, heat oil on medium heat. Add ¼ cup onion and 1 cup tomato and cook for 1 minute.
- Stir in broth, oregano and garlic powder, if desired. Bring to a boil, then reduce heat to simmer.
- Add meatballs to the broth. Cover and simmer until the internal temperature of a meatball reaches 165 degrees on a food thermometer, about 20 minutes.
- Add vegetables to the soup and simmer, covered, until the vegetables are tender, about 10 to 15 minutes.
- Refrigerate leftovers within 2 hours.
Notes
- Top with a squeeze of lime juice and chopped cilantro.
- No breadcrumbs? Use 1 Tablespoon cornstarch instead.
- Thanks to the Food Hero Latinx Workgroup for this recipe.
Photo and Recipe Source: https://www.foodhero.org/recipes/meatball-soup-0?fbclid=IwAR3mgYu2TihsgRszLdTTUWwrzdbhnAbpdy9O9CEF0tYvVo3koS-AyTYMCkk
by Guest | Oct 25, 2022 | Lunch & Snack Recipes, Recipes
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients
- 1 ¾ cups cooked, pureed pumpkin (15 ounce can)
- 1 cup packed brown sugar
- 2 eggs
- ½ cup vegetable oil
- 1 ½ cups flour
- 1 ¼ cups whole-wheat flour
- 1 Tablespoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- 1 cup raisins
- 1 cup chopped nuts (any type)
Directions
- Wash hands with soap and water.
- Preheat oven to 400 degrees F.
- In a large bowl, stir together pumpkin, brown sugar, eggs and oil. Mix well until smooth.
- In another bowl, stir together the flours, baking powder, cinnamon, nutmeg, ginger and salt. Add to the pumpkin mixture and mix well.
- Stir in raisins and nuts.
- Drop the dough by a tablespoon on to a greased baking sheet, 1 inch apart.
- Gently flatten each cookie with the back of a spoon.
- Bake 10 to 12 minutes until tops are dry and begin to brown.
Notes
- No raisins? Use any type of dried fruit.
Photo and Recipe Source: https://www.foodhero.org/recipes/pumpkin-breakfast-cookies
by Guest | Oct 19, 2022 | Recipes
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- 12 jumbo pasta shells (about 6 ounces)
- 1 ¼ cups nonfat ricotta cheese
- ¾ cup pumpkin
- ½ teaspoon garlic powder or 2 cloves garlic, minced
- 2 Tablespoons basil
- ¼ teaspoon sage
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup grated parmesan cheese, divided
- 1 cup pasta sauce
Directions:
- Wash hands with soap and water.
- Preheat oven to 350 degrees F.
- Cook pasta shells according to package directions. Drain and place each on a baking sheet to cool.
- In a medium bowl, stir together ricotta, pumpkin, spices and all but 1 Tablespoon of the cheese. Reserve the 1 Tablespoon cheese for topping.
- Spread pasta sauce in the bottom of a baking dish that holds all the shells in a single layer. Fill each shell with about 3 Tablespoons of pumpkin mixture and place shells close together on top of the sauce.
- 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 and add to soup, chili or pancake recipes.
Photo & Recipe Source: https://foodhero.org/recipes/pumpkin-ricotta-stuffed-shells
by Guest | Oct 12, 2022 | Recipes
Total Cook Time: 45 minutes
Ingredients:
- ½ pound fingerling potatoes
- 3 garlic cloves
- 3 tablespoons chopped fresh parsley or other herbs
- 2-3 tablespoons extra-virgin olive oil
- ½ cup cooked chickpeas (or canned, drained, and rinsed) patted dry with a paper towel
- ½ pound green beans
- 1 tablespoon Dijon mustard
- 1½ tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 2 teaspoons honey
- Salt and pepper (optional)
Directions:
- Heat oven to 425 degrees.
- In a large mixing bowl, toss potatoes with garlic, herbs, and half of olive oil.
- Place in a single layer in a roasting pan and roast for 25 minutes, stirring once or twice.
- When potatoes are tender and starting to brown, add the chickpeas and green beans and roast for another 10 minutes.
- While that roasts, in a small bowl whisk together mustard, olive oil, vinegar, and honey to form an emulsified dressing.
- Season the dressing with salt and pepper to taste.
- Transfer the roasted vegetables and beans to a platter and drizzle with dressing. Serve warm.
Recipe Source: Adventist Health Blue Zones Kitchen, https://www.adventisthealth.org/blog/2022/july/recipe-roasted-potatoes-green-beans-with-mustard/
Photo Source: David McLain
by Guest | Oct 5, 2022 | Recipes
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
- 2 cups winter squash cubes
- 2 cups apple cubes
- 1 Tablespoon vegetable oil
- ½ teaspoon cinnamon
- 1 Tablespoon sugar
- ½ teaspoon salt
Directions
- Wash hands with soap and water.
- Preheat oven to 425 degrees F.
- In a large bowl, combine all ingredients. Toss to coat evenly.
- Spread the mixture on a baking sheet.
- Bake for 20 to 30 minutes, or until squash is soft.
- Refrigerate leftovers within 2 hours.
Notes
- Try adding chopped nuts or seeds.
- Recipe adapted from Nutrition Matters.
Photo & Recipe Source: https://www.foodhero.org/recipes/baked-apples-and-squash
