Recipe of the Month

April 2016: Apple Cheddar Quesadillas (courtesy of FitCity)

Ingredients:

  • 1 large or 2 small apples
  • 6 whole wheat tortillas
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 2 Tablespoons butter

Preparation

Thinly slice the apples. Sprinkle 2 tablespoons cheese over one half a tortilla and place four apple slices on top of cheese. Sprinkle 2 more tablespoons of cheese on top of the apples and fold in half. Repeat with other tortillas. Heat 1 tablespoon butter in large skillet over medium-high heat and cook quesadillas until cheese melts and tortillas are golden brown on both sides, about 2 minutes per side. Repeat with remaining tortillas. Makes 6 servings.

March 2016: Tahoe Trail Mix

Ingredients:

  • 1 cup bran flakes
  • 1 1/2 cups corn flakes
  • 1/2 cup quick cooking oatmeal
  • 1/2 cup dark raisins or dried cranberries
  • 1/2 cup sliced almonds
  • 1/4 cup flaked coconut, optional
  • 1 teaspoon ground cinnamon
  • 1/3 cup frozen apple juice concentrate, thawed
  • 1/2 cup peanut or plain chocolate candies

Preparation

Preheat oven to 300 degrees. In a large bowl, mix together all ingredients except candy. Spread mixture on a large baking sheet or roasting pan. Bake 20 minutes, stirring halfway through, or until mixture is crispy and golden. Cool and add candy. Store mix in an airtight container. Serves 8-10.

February 2016: Fruit Pizza

Ingredients:

  • 1 prepared thin-crust 12" pizza crust
  • 8 oz. light cream cheese
  • 1 banana, peeled and sliced
  • 4 cups assorted fresh fruit, such as pineapple chunks or slices, blueberries, strawberries, honeydew, cantaloupe, pitted cherries, peach slices, etc.

Preparation

  1. Spray 12-inch pizza with nonstick spray.
  2. Place crust on pizza pan and bake at 350°F for 8-10 minutes. Cool.
  3. Spread light cream cheese over cooled crust.
  4. Arrange banana slices and assorted fruit on pizza. Vary colors and shapes to make a design or even a face. Be creative!
  5. Cut into 10 wedges.

Makes 5 two-slice servings.

January 2016: Vegetable Salsa (courtesy of the Mayo Clinic)

Ingredients:

  • 1 cup diced zucchini
  • 1 cup chopped red onion
  • 2 red bell peppers, seeded and diced
  • 2 red bell peppers, seeded and diced
  • 4 tomatoes, diced
  • 2 garlic cloves, minced
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon ground black pepper
  • 2 teaspoons sugar
  • 1/4 cup lime juice
  • 1 teaspoon salt

Preparation

Wash vegetables and prepare as directed. In a large bowl, combine all the ingredients. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Serves 16.

December 2015: Fresh Fruit Liquados

Ingredients:

  • 2 1/2 cups chopped ripe fruit (1 banana + 10 strawberries OR 1 small cantaloupe OR 2 kiwis + 1 banana)
  • 1 1/2 cups cold low-fat milk
  • 2 cups chopped ice
  • 3 Tablespoon honey

Preparation

Combine desired ingredients in a blender or food processor and puree until smooth. Pour into tall glasses and serve immediately. Makes 4 servings.

Recipe courtesy of FitCity and iVillage.

November 2015: Carrot and Spice Quickbread (courtesy of the Mayo Clinic)

Ingredients:

  • 1/2 cup sifted all-purpose flour
  • 1 cup whole-wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 1/3 cup trans fat-free buttery blend, softened to room temperature
  • 1/4 cup, plus 2 tablespoons, firmly packed brown sugar
  • 1/3 cup skim milk
  • 2 tablespoons unsweetened orange juice
  • Egg substitute equivalent to 1 egg, or 2 egg whites, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated orange rind
  • 1 1/2 cups shredded carrots
  • 2 tablespoons golden raisins
  • 1 tablespoon finely chopped walnuts

Preparation

Combine first 6 ingredients in a small bowl. Set aside. Using a mixer, or stirring vigorously by hand, cream buttery blend in a good-sized mixing bowl. Gradually add sugar, beating well. Beat in milk, orange juice, egg, vanilla and orange rind. Stir in carrots, raisins and walnuts. Add reserved dry ingredients. Mix well. Spoon batter into 2 1/2-by-4 1/2-by-8 1/2-inch loaf pan coated with cooking spray. Bake at 375 F for 45 minutes, or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and let cool completely on wire rack.

October 2015: Tahoe Trail Mix

Ingredients:

  • 1 cup bran flakes
  • 1 1/2 cups corn flakes
  • 1/2 cup quick cooking oatmeal
  • 1/2 cup dark raisins or dried cranberries
  • 1/2 cup sliced almonds
  • 1/4 cup flaked coconut, optional
  • 1 teaspoon ground cinnamon
  • 1/3 cup frozen apple juice concentrate, thawed
  • 1/2 cup peanut or plain chocolate candies

Preparation

Preheat oven to 300 degrees. In a large bowl, mix together all ingredients except candy. Spread mixture on a large baking sheet or roasting pan. Bake 20 minutes, stirring halfway through, or until mixture is crispy and golden. Cool and add candy. Store mix in an airtight container. Serves 8-10.

September 2015: Peanut Butter and Honey Granola Bars

Ingredients:

  • 3 1/4 cups rolled oats
  • 1 cup chopped nuts
  • 3/4 cup honey
  • 1/2 cup dried cranberries
  • 1/2 cup raisins
  • 1/2 cup peanut butter
  • 1 beaten egg
  • 1 tsp vanilla
  • 1 cup coconut
  • 2/3 cup melted butter

Preparation

Mix oats, coconut, and nuts with melted butter, spread on baking sheet and toast at 350 F for 20 minutes. In large bowl, mix remaining ingredients, add toasted ingredients, press into 13X9" lightly greased baking pan, bake 22 minutes at 350, cool slightly on wire rack, cut into desired size bars, cool completely in pan. Serves approximately 18.

January 2015: Baked Tilapia

Ingredients:

  • 4 Tilapia Fillets
  • Salt and freshly cracked black pepper
  • 1 lime, finely grated zest and juice
  • 1 tablespoon of butter

Preparation

  1. Preheat oven to 375 degrees F.
  2. Coat a large cast iron pan with a nonstick butter spray.
  3. Rinse Fish and pat dry, place on the cast iron pan.
  4. Season each fillet with salt, cracked pepper, lime zest and lime juice.
  5. Add a pat of butter on each fillet and cook in the oven for 8-12 minutes.

Courtesy of: Bobby Dean Foodnetwork.com

December 2014: Grilled Chicken and Berry Salad

Ingredients:

  • ½ head of a romaine lettuce (washed and chopped into bite sized pieces)
  • 7 ounces of baby spinach
  • 14 ounces of grilled chicken sliced
  • 8 ounces of strawberries sliced
  • 8 ounces of blueberries sliced
  • 4 ounces of feta
  • 4 ounces of shredded parmesan cheese
  • 1 cup of sliced almonds
  • Poppy seed dressing

Preparation
Mix it all together!

Courtesy of: Yummly.com

November 2014: Pork Tenderloin

Ingredients:

  • 1 (2) pound pork tenderloin
  • 1 (1) ounce envelope of onion soup mix
  • 1 cup of water
  • ¾ cup of red wine
  • 3 tablespoons of mince garlic
  • 3 tablespoons of soy sauce
  • Freshly ground black pepper to taste

Preparation:
Place the pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top. Carefully spread garlic on the pork leaving as much on top as possible during the cooking process. Cover it and cook on low for 4 hours.

Courtesy of: Chowsito on allrecipes.com

May 2014: Peanut Butter-Banana Spirals

Ingredients

  • 1/2 cup reduced-fat peanut butter
  • 1/3 cup vanilla low-fat yogurt
  • 1 tablespoon orange juice
  • 2 ripe bananas, sliced
  • 4 (8-inch) fat-free flour tortillas
  • 2 tablespoons honey-crunch wheat germ
  • 1/4 teaspoon ground cinnamon

Preparation

  1. Combine peanut butter and yogurt, stirring until smooth. Drizzle juice over bananas; toss gently to coat.
  2. Spread about 3 tablespoons peanut butter mixture over each tortilla, leaving a 1/2-inch border. Arrange about 1/3 cup banana slices in a single layer over peanut butter mixture. Combine wheat germ and cinnamon; sprinkle evenly over banana slices. Roll up. Slice each roll into 6 pieces.

Courtesy of: Cooking Light

April 2014: Roasted Sweet Onion Dip

Ingredients

  • 2 large Vidalia or other sweet onions, peeled and quartered
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 1 whole garlic head
  • 1/3 cup reduced-fat sour cream
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon fresh lemon juice

Preparation

  1. Preheat oven to 425°.
  2. Place onion in a large bowl; drizzle with oil. Sprinkle with 1/2 teaspoon salt; toss to coat. Remove white papery skin from garlic head (do not peel or separate cloves). Wrap in foil. Place onion and foil-wrapped garlic on a baking sheet. Bake at 425° for 1 hour; cool 10 minutes. Chop onion. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.
  3. Combine onion, garlic, remaining 1/2 teaspoon salt, sour cream, parsley, and lemon juice in a large bowl. Cover and chill 1 hour.

Note:
Freshly squeezed lemon juice is ideal. Those lemon-shaped plastic bottles do contain real juice, but after it's reconstituted and mixed with preservatives, the taste is notably off, not fresh, a bit harsh and thin. It lasts for months but doesn't really add that divine fresh-lemon essence.

Courtesy of: Jessica B. Harris, Cooking Light Gluten-Free Cookbook, Oxmoor House

March 2014: Honey-Glazed Almonds

Ingredients

  • 1 1/2 cups raw, unblanched almonds
  • 1 tablespoon sugar
  • 1 1/2 tablespoons honey
  • 1/2 teaspoon ground chipotle chile powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt

Preparation

  1. Line a large baking sheet with parchment paper.
  2. Place the almonds in a medium nonstick skillet; cook over medium heat for 6 minutes or until lightly toasted, shaking pan frequently. Combine the remaining ingredients in a 2-cup glass measure. Microwave at HIGH for 30 seconds. Add honey mixture to pan, and cook 2 minutes, stirring constantly. Arrange almond mixture on prepared baking sheet in a single layer; let stand 10 minutes. Break apart any clusters.

Courtesy of: Bruce Weinstein and Mark Scarbrough, Cooking Light

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