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.
by Guest | Sep 14, 2022 | Lunch & Snack Recipes, Recipes
Prep Time: 5 minutes
Ingredients
- 1 cup square-type whole grain cereal
- 1 cup o-type whole grain cereal
- 1 cup puff-type whole grain cereal
- 1 cup dried fruit of your choice
- 1 cup small pretzels
- ½ cup small nuts*
Directions
- Wash hands with soap and water.
- Set out a bowl of each ingredient with a serving spoon.
- Let guests add a spoon of each ingredient to a plastic bag or other container. Shake to mix. Enjoy!
Notes
- Peanuts and other small foods that are round are easy for your preschooler to choke on when swallowing them. Have your child eat at the table, or at least while sitting down.
- Always watch your child while he or she eats.
- Try adding popcorn, plain or seasoned, as another whole grain ingredient.
Photo and recipe source: https://www.foodhero.org/recipes/do-it-yourself-trail-mix
