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
by Guest | Sep 28, 2022 | Recipes
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients:
- 2 medium zucchini
- 1 can (14.5 ounces) diced tomatoes with juice
- 2 teaspoons garlic powder or 8 cloves garlic, minced
- ½ teaspoon salt
- 1 Tablespoon parmesan cheese
Directions:
- Wash hands with soap and water.
- Preheat oven to 375 degrees F.
- Slice zucchini into rounds, about 1/2 inch thick. Spread zucchini slices in a pie pan and pour tomatoes and juice over the top.
- Sprinkle garlic powder, salt, and cheese over zucchini.
- Bake uncovered for 35 to 40 minutes.
- Refrigerate leftovers within 2 hours.
Notes:
- Try other seasonings such as onion powder, oregano or basil.
- Use 2 cups finely chopped tomatoes or halved cherry tomatoes instead of canned tomatoes.
- Try adding cilantro on top for more flavor.
Photo and Recipe Source: https://foodhero.org/recipes/zucchini-zowie
by Guest | Sep 21, 2022 | Lunch & Snack Recipes, Recipes
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 4 small ears of corn (silks and husks removed)
- ¾ cup of grape tomatoes (halved)
- 2 tbsp fresh basil leaves (chopped)
- ½ tsp salt
- 2 tbsp extra virgin olive oil
- 1 tbsp cider vinegar
Directions:
- Bring water to a boil in a large saucepan over high heat. Add the corn, reduce heat to medium, and cook, covered, 8 minutes, or until tender-crisp when pierced with a fork. Drain in colander and run under cold water to cool quickly.
- Meanwhile, combine remaining ingredients in a medium bowl. Cut the corn off the cobb and add to the tomato mixture. Toss gently until well blended.
Source: The Diabetes Carb Control Cookbook. https://www.diabetesfoodhub.org/recipes/fresh-corn-salad-with-tomatoes-and-basil.html
Recipe Credit: Nancy Hughes.
Photo Credit: Kelly Campbell.
