Category: Recipes

Ingredients:

1 cup plain fat-free Greek yogurt

½ cup fresh raspberries

½ cup fresh chopped strawberries

2½ tablespoons low-fat granola

1 tablespoon toasted, sliced almonds

½ tablespoon mini semisweet chocolate chips

Directions:

Step 1

Spread the yogurt in the bottom of a shallow bowl.

Step 2

Top with the raspberries, strawberries, granola, almonds and chocolate chips.

Ingredients

Cooking spray

8 oz. fresh mushrooms, sliced

9 large eggs

¼ cup 1% low-fat milk

½ teaspoon kosher salt

¼ teaspoon black pepper

4 oz. diced cooked ham

3 oz. shredded light Swiss cheese

⅓ cup chopped uncooked scallions

Instructions

Step 1

Preheat the oven to 350°F.

Coat a 12-cup muffin pan with cooking spray.

Place the mushrooms in a medium microwave-safe bowl; cover and microwave on high until tender, 2 to 3 minutes. Drain and cool slightly.

Step 2

In a large bowl, whisk together the eggs, milk, salt and pepper until well blended. Stir in the ham, cheese, scallions and mushrooms.

Step 3

Divide the mixture evenly among the prepared muffin cups, about ⅓ cup each.

Bake until set, 18 to 20 minutes.

Ingredients:

1½ teaspoons canola oil

2 ounces (4 slices) uncooked Canadian bacon

4 light, whole wheat hamburger buns

3 large eggs

4 large egg whites

1 medium, thinly sliced, uncooked scallion

½ teaspoon salt

¼ teaspoon black pepper

½ medium halved, pitted and peeled California (Hass) avocado, cut into 8 slices

1 large plum tomato cut into 8 slices

Directions:

Step 1

Heat 1 teaspoon of oil in large, heavy, nonstick skillet over medium-high heat. Add bacon and cook, turning, until lightly browned, 1 ½ to 2 minutes. Place 1 slice of bacon on bottom of each bun. Keep warm.

Step 2

Remove skillet from heat; add remaining 1/2 teaspoon oil. Beat eggs, egg whites, scallion, salt, and pepper in medium bowl until blended; pour into skillet. Cook over medium heat until eggs begin to set, about 1 1/2 minutes, pushing egg mixture toward center of skillet to form large, soft curds; continue cooking until eggs are just set, about 3 minutes longer.

Step 3

Place one-fourth of eggs on top of each slice of bacon. Top with 2 avocado slices and 2 tomato slices; cover with tops of buns.

Ingredients:

4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks

Salt

5 to 6 tablespoons unsalted butter, plus more for serving

3 lightly packed cups chopped kale, cabbage, chard or other leafy green

3 green onions, minced (about 1/2 cup)

1 cup milk or cream

Directions:

Step 1

Boil the potatoes.

Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt and bring to a boil.

Boil until the potatoes are fork tender, 15 to 20 minutes. Drain in a colander.

Step 2

Cook the greens and the green onions with butter.

Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it’s hot, add the greens.

Cook the greens for 3–4 minutes, or until they are wilted and have given off some of their water.

Add the green onions and cook 1 minute more.

Step 3

Mash the potatoes with milk or cream and greens.

Pour in the milk or cream, mix well and add the potatoes. Reduce the heat to medium.

Use a fork or potato masher and mash the potatoes, mixing them up with the greens.

Add salt to taste and serve hot, with a knob of butter in the center.

Ingredients:

1 lemon, thinly sliced

4 sprigs fresh rosemary

2 salmon fillets, bones and skin removed

Coarse salt to taste

1 tablespoon olive oil, or as needed

Directions:

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets.

Step 3

Sprinkle salmon with salt, layer with remaining rosemary sprigs and top with remaining lemon slices. Drizzle with olive oil.

Step 4

Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

Ingredients:

⅓ cup milk

¼ cup Greek yogurt

¼ cup rolled oats

2 teaspoons honey

2 teaspoons chia seeds

1 teaspoon ground cinnamon

¼ cup fresh blueberries

Directions:

Step 1

Combine milk, yogurt, oats, honey, chia seeds and cinnamon in a 1/2-pint jar with a lid; cover and shake until combined. Fold in blueberries.

Step 2

Cover and refrigerate, 8 hours to overnight.

Ingredients:

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

1 package (8 ounces) cream cheese, softened

1/2 cup crumbled feta cheese

2 large eggs, lightly beaten

1/4 cup finely chopped onion

1/4 cup mayonnaise

2 tablespoons snipped fresh dill

3/4 teaspoon seasoned salt

1/4 teaspoon pepper

15 sheets phyllo dough (14×9-inch size)

1/2 cup butter, melted

Optional: tzatziki sauce, lemon wedges and fresh dill sprigs

Directions:

Step 1

Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.)

Step 2

Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 inch of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-inch baking pan, seam side down.

Step 3

Cut rolls diagonally into 2-inch pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12–15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs.

Freeze now, bake later

Why wait until the afternoon of your party to start cooking? Simply cover and freeze the unbaked appetizers on a parchment-lined baking sheet until firm. Transfer them to a freezer container and return them to the freezer. To serve, bake the appetizers on a parchment-lined 15x10x1-inch baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.

Ingredients:

4 medium sweet potatoes peeled and cut into 1-inch cubes

1/3 cup cold water

4 tablespoons unsalted butter (half of one stick or 1/4 cup), softened (sub vegan butter to make dairy-free)

1 chipotle pepper finely chopped (more if you want more heat)

3 teaspoons adobo sauce from the can (more/less depending on desired heat level)

1 teaspoon fine sea salt or more to taste

Directions:

Step 1

Place the sweet potatoes in a pot with the cold water.

Step 2

Bring to a boil then cover and reduce heat. The sweet potatoes will become tender with the steam. Simmer for 15 minutes or until sweet potatoes are tender enough to mash. Drain. Let cool slightly.

Step 3

Transfer tender sweet potatoes to a large bowl. Mash sweet potato mixture with a potato masher. Add butter, chipotle pepper, adobo sauce and fine sea salt. Mash until ingredients are well combined.

Step 4

Serve and enjoy!