Blueberry Power Superfood Bites

Yield: 15 1½ balls

Ingredients

  • 1 cup rolled oats
  • 10 dates, pitted
  • 1/2 cup roasted and salted almond butter
  • 1/2 cup dark chocolate chips
  • 1/2 cup + 1/4 cup fresh Chilean blueberries
  • 1/2 cup unsweetened shredded coconut

Instructions

  1. Place oats in a powerful standing blender or food processor. Pulse a few times until the oats are broken down. Add dates and almond butter. Pulse again until coarsely blended. Add dark chocolate chips and ½ cup fresh blueberries and blend thoroughly. Scoop batter into a medium mixing bowl.
  2. Slice remaining ¼ cup blueberries into quarters. Gently fold cut blueberries into the batter.
  3. Form into superfood balls about by rolling dough between your palms. Roll the balls in shredded coconut.
  4. Refrigerate in a lidded container and eat within 2 days.

Notes

Find this recipe and so many more from our friends at Chilean Fruit

http://celebratemore.com/home/blueberry-power-superfood-bites/

Buttery Garlic Scallops

Ingredients

  • 1 Lb. Fresh Scallops
  • 2 Cloves Garlic, minced
  • 1 Slice of Lemon, cut into wedges
  • 1 tsp Fresh Parsley, chopped
  • 1 tsp Black Pepper
  • 1/8 tsp Cayenne Pepper
  • 1 tsp Salt
  • 1 Tbsp Olive Oil
  • 1 Tbsp Butter
  • 3 Tbsp Heavy Whipping Cream
  • 2 Tbsp White Wine
  • ¼ Cup Water
  • Spaghetti

Instructions

  1. Rinse scallops, pat dry and season with salt and pepper.
  2. Heat skillet with olive oil and butter.
  3. Pan sear scallops on both sides until nicely browned, careful to not overcook. Remove from pan and set aside.
  4. In same skillet, add garlic and sauté, adding more olive oil if needed.
  5. Add heavy cream, water, wine, salt and cayenne pepper. Bring to gentle simmer until sauce thickens.
  6. Return scallops into skillet, add parsley and lemon.
  7. Once warmed through, turn off and serve immediately over thin spaghetti or angel hair pasta.

Notes

This recipe is also great with shrimp!

http://celebratemore.com/home/buttery-garlic-scallops/

Beet Salad

Ingredients

  • 2 Cups Fresh Baby Spinach
  • ½ Cup Mandarin Oranges, drained
  • 1/2 Cup Pickled or Cooked Beats, chopped
    Dressing
  • 2 Tbsp Honey
  • 2 Tbsp Orange Juice

Instructions

  1. Prepare dressing by mixing honey and orange juice together until smooth.
  2. Arrange baby spinach, oranges and beets on plate.
  3. Drizzle dressing over top.
http://celebratemore.com/home/beet-salad/

Creamy Mushroom Wild Rice Soup – Pressure Cooker

Yield: Makes 12 servings

Ingredients

    For the Pressure Cooker
  • 5 Medium Carrots, chopped
  • 5 Stalks of Celery, chopped
  • 1/2 Onion, chopped
  • 3 Garlic Cloves, minced
  • 1 Cup Wild Rice, dry
  • 8 Oz. Fresh Mushrooms, sliced
  • 4 Cups No Salt Added Vegetable or Chicken Broth
  • 1 tsp. Mrs. Dash Garlic and Herb seasoning
  • 1/2 tsp. Dried Thyme
  • Salt and Pepper to Taste
    For the Stove-top
  • 6 Tbsp Butter Made With Olive Oil
  • 1/2 Cup Whole Wheat White Flour
  • 1 1/2 Cups Skim Milk

Instructions

  1. Put all of the ingredients in the top list into the pressure cooker and cover with the lid. Set pressure cooker on manual, high pressure for 45 minutes. Once the time is up, do a quick release of the steam using the valve on the top. Be careful, as steam is very hot.
  2. When the soup is done, melt the butter in a saucepan on the stove top. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste, while stirring constantly. Whisk in the milk slowly, pouring just a small amount in at at time, until you have a smooth, thickened sauce. Add a pinch of salt to taste.
  3. Pour the creamy sauce into the soup in the pressure cooker. Stir well and serve.

Notes

Recipe adapted from Pinch of Yum

Nutrition per 1 Cup Serving Calories: 130, total fat 3.5g, sat fat 1 g, trans fat 0g, cholesterol 5mg, sodium 160mg, total carbohydrate 20g, fiber 3g, sugars 4g, protein 5g, Vit A 90%DV, Vit C 6%DV, Calcium 10%DV, Iron 6%

http://celebratemore.com/home/creamy-mushroom-wild-rice-soup/

Chocovado Dip

Yield: 8

Serving Size: 2 Tbsp

Calories per serving: 157

Fat per serving: 8 g

Saturated fat per serving: 1.5 g

Carbs per serving: 24 g

Protein per serving: 8 g

Fiber per serving: 4 g

Sodium per serving: 1 mg

Trans fat per serving: 0 g

Ingredients

  • 2 Ripe Avocados
  • ½ Cup Unsweetened Cocoa Powder
  • ½ Cup Honey
  • 1 tsp Vanilla

Instructions

  1. Blend ingredients above.
  2. Use as a dip for fresh fruit, pretzels, or spread on your favorite wholegrain muffin or scone.

Notes

Recipe provided by CentraCare Health Dietitians.

http://celebratemore.com/home/chocovado-dip/

Cranberry Kir Royale

Ingredients

  • 1/4 Oz. Creme de Cassis
  • 2-3 Oz. Champagne or Sparkling Wine
  • Cranberries, for garnish
  • Sugar for rim, if desired

Instructions

  1. Wet rim of wine glass and roll in sugar.
  2. Pour creme de cassis into glass.
  3. Slowly add champagne or wine.
  4. Add cranberries for garnish.
http://celebratemore.com/home/cranberry-kir-royale/

Chocolate Orange Dream

Ingredients

  • 1 1/2 Oz. Orange Vodka
  • 1 Oz. White Chocolate Liquor
  • 1/4 Oz. Cream de Cocoa
  • 1 tsp. Sweet Cocoa Powder
  • Orange Zest, for garnish

Instructions

  1. Rub orange around lip of martini glass and rim glass with cocoa powder.
  2. Fill shaker with ice and add vodka, liquor and cream. Shake well. Pour into glass.
  3. Sprinkle with more cocoa powder and top with orange zest.
http://celebratemore.com/home/chocolate-orange-dream/

Honey Glazed Meatballs

Ingredients

  • 2 Large Eggs
  • ¾ Cup Milk
  • 1 Cup Dry Bread Crumbs
  • ¼ Cup Onion, finely chopped
  • 2 tsp Salt
  • 2 Lbs. Ground Beef
  • 4 Garlic Cloves, minced
  • 1 Tbsp Butter
  • ¾ Cup Ketchup
  • ½ Cup Honey
  • 3 Tbsp Soy Sauce

Instructions

  1. In a large bowl, combine eggs and milk. Add bread crumbs, onion and salt. Crumble beef over mixture and mix well.
  2. Shape into 1” balls. Place on greased racks in shallow baking pans. Bake, uncovered, at 400ºF for 12-15 minutes or until meat is no longer pink.
  3. Meanwhile, in a large saucepan, sauté garlic in butter until tender.
  4. Stir in ketchup, honey and soy sauce and bring to a boil. Reduce heat; cover and simmer for 5 minutes.
  5. Drain meatballs and add to honey glaze. Carefully stir to evenly coat.
  6. Cook for additional 5-10 minutes. Serve hot.
http://celebratemore.com/home/honey-glazed-meatballs/

Broccoli Cheese Spread

Ingredients

  • 8 Oz. Cream Cheese, cubed
  • 1 Cup Sour Cream
  • 1 Packet Italian Salad Dressing Mix
  • 3 Cups Frozen Chopped Broccoli, thawed, drained and patted dry
  • 2 Cups Shredded Cheddar Cheese, divided
  • Snack Crackers

Instructions

  1. In a large bowl, beat cream cheese, sour cream and salad dressing mix until blended.
  2. Fold in broccoli and 1-1/2 cups of cheese.
  3. Spoon into a shallow 1-qt. baking dish coated with cooking spray.
  4. Bake, uncovered, at 350ºF for 20 minutes.
  5. Sprinkle with remaining cheese.
  6. Bake 5 minutes longer or until cheese is melted.
  7. Serve with warm crackers.
http://celebratemore.com/home/broccoli-cheese-spread/

Mexican Buffalo Chicken Dip

Ingredients

  • 16 Oz. Can Refried Beans
  • 2 Tbsp Taco Seasoning Mix
  • 8 Oz. Cream Cheese, softened
  • ½ Cup Celery, chopped
  • ½ Cup Blue Cheese Dressing
  • ¼ Cup Hot Sauce
  • 2 Cups Rotisserie Chicken, chopped or shredded
  • Tortilla Chips, Celery Sticks, Veggie Sticks or Crackers for serving

Instructions

  1. Heat oven to 350ºF. Spray 1-1/2-quart casserole dish with cooking spray.
  2. Mix beans and seasoning in mix in small bowl; spread in bottom of dish.
  3. In medium bowl, mix cream cheese, celery, dressing and hot sauce. Stir in chicken.
  4. Spread chicken mixture over bean mixture in dish.
  5. Bake uncovered 35 minutes or until heated through.
  6. Drizzle with extra hot sauce for added kick.
http://celebratemore.com/home/mexican-buffalo-chicken-dip/

Salted Caramel Butterscotch Blondie Bars

Ingredients

  • 2 1/8 Cups All-Purpose Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 3/4 Cup Butter, melted and cooled to room temp.
  • 1 Cup Packed Brown Sugar
  • 1/2 Cup Granulated Sugar
  • 1 Large Egg
  • 1 Egg Yolk
  • 2 tsp Vanilla Extract
  • 1 Cup Butterscotch Chips
  • 1/2 Cup Caramel Sauce
  • Sea Salt

Instructions

  1. Preheat oven to 325ºF. Spray 9x13 baking pan with nonstick spray and set aside.
  2. In medium bowl, whisk together flour, baking soda and salt. Set aside.
  3. In large bowl, mix together melted butter and sugars. Add egg, egg yolk and vanilla; mix well.
  4. Slowly add dry ingredients, mixing on low speed, until just combined. Stir in butterscotch chips by hand.
  5. Press half of dough into prepared pan, spread out evenly and smoothly. Drizzle with caramel sauce and sprinkle lightly with sea salt. Top with remaining dough and spread evenly.
  6. Bake for 30-35 minutes or until bars are light golden brown and edges start to pull away from pan. Cool on wire rack to room temp.
  7. Cut bars. Drizzle with caramel and an extra sprinkle of sea salt before serving.
http://celebratemore.com/home/salted-caramel-butterscotch-blondie-bars/

Queso Dip

Ingredients

  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • 1 Cup Milk
  • 1 Cup Shredded Pepper Jack Cheese
  • 1 Cup Shredded Cheddar Cheese
  • 1/2 Cup Salsa
  • 1/4 Cup Fresh Cilantro, chopped
  • Chips or pretzels for serving

Instructions

  1. Melt butter in saucepan over medium heat, mix in flour. Cook until golden brown.
  2. Slowly whisk in milk; simmer until thickened.
  3. Add cheese and salsa, stir until melted. Add more cheese if needed to reach desired consistency.
  4. Stir in fresh cilantro, serve hot.
http://celebratemore.com/home/queso-dip/

Cheesy Buffalo Chicken Dip

Ingredients

  • 1 Tbsp Oil
  • 1 Onion, chopped
  • 3 Cups Cooked Chicken, shredded
  • 3/4 Cup Hot Sauce
  • 8 Oz. Cream Cheese
  • 2 Cups Shredded Cheddar Cheese
  • Crumbled Blue Cheese for Garnish, optional
  • Fresh Parsley, chopped for Garnish, optional
  • Chips, Celery Sticks and Pretzels for serving

Instructions

  1. Heat oil in skillet on medium-high heat. Cook onion till tender, about 5 minutes.
  2. Add onions, chicken, hot sauce, cream cheese and half of shredded cheese to slow cooker.
  3. Cover and cook on low 2-3 hours. Stir contents, cover with remaining shredded cheese. Cook until cheese melts.
  4. Garnish with blue cheese and parsley before serving.
http://celebratemore.com/home/cheesy-buffalo-chicken-dip/

SIMEK'S Korean BBQ Meatball Lettuce Wraps

Ingredients

  • 1 Pkg SIMEK'S Original Meatballs
  • Shredded Carrots
  • 1 Head Fresh Butter or Bib Lettuce
  • Chopped Red Chilis (optional)
  • Cucumber
  • Cilantro
    Korean BBQ Sauce
  • 1 Cup Soy Sauce
  • ¾ Cup Brown Sugar
  • 2 tbsp Minced Garlic
  • 1 tsp Ginger
  • 1 Tbsp Vinegar
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Korean Chili Paste (gochujang paste)
  • ¼ tsp Red Chili Powder
  • Salt & Pepper to taste
  • 1 Tbsp Cornstarch
  • 1 Tbsp Water

Instructions

  1. Prepare Korean BBQ in pan by adding soy sauce, brown sugar, garlic, ginger, vinegar, sesame oil, chili paste, red chili powder, salt and pepper in saucepan; cooking on medium heat, bringing to a boil.
  2. In separate small bowl, mix together cornstarch and water before slowly adding to boiling sauce mixture. Continue stirring until fully mixed.
  3. Meanwhile, heat meatballs in separate pan, until heated through. Then add meatballs to sauce mixture pan, stirring until all meatballs are coated. Reduce heat to low and simmer meatballs in sauce for 5-10 minutes, stirring occasionally.
  4. While meatballs are simmering, prep lettuce by separating leaves from head of lettuce, rinse and pat dry. Rinse and chop Cilantro and Cucumber as well.
  5. To assemble wraps, place 3-5 meatballs on to lettuce leaf and top with carrots, cucumbers, cilantro and chopped red chilis (if desired). Drizzle with more sauce if preferred. Enjoy!

Notes

Find this and more great recipes from SIMEK'S!

http://celebratemore.com/home/simeks-korean-bbq-meatball-lettuce-wraps/

Sweet Thai Chili Lettuce Wraps

Yield: 8 servings

Ingredients

  • 1 Lb. 93% Lean Ground Turkey
  • 2 Tbsp. Olive Oil, divided
  • 1 Cup Yellow Onion, roughly chopped
  • 4 tsp Minced Garlic
  • 1 tsp Fresh Ginger, minced
  • 1 (8 oz.) Can of Water Chestnuts, drained
  • 5 Tbsp Full Circle Sweet Thai Chili Sauce
  • 1 Tbsp Coconut Aminos
  • 8-10 Lettuce Leaves, try Romaine or Butter Lettuce
    Toppings
  • Shredded Carrots
  • Green Onions, diced
  • Sesame Seeds, toasted

Instructions

  1. In a large skillet, heat 1 Tbsp of olive oil over medium heat. Add in the ground turkey and break into smaller pieces with a spatula. Season lightly with salt and pepper and cook until no longer pink. Internal temperature should reach 165 F.
  2. Once cooked, remove the ground turkey from the pan and set aside.
  3. In the same pan, heat 1 Tbsp of olive oil. Add in chopped onion, minced garlic, and fresh ginger. Cook for about 3-4 minutes, until onions become translucent. Then, add back in the ground turkey and the water chestnuts. Stir well.
  4. Add in the Sweet Thai Chili sauce and coconut aminos, stirring continuously until everything is coated and heated through.
  5. When ready to serve, fill romaine leaves or butter lettuce with turkey mixture. Top with shredded carrots, green onions, and toasted sesame seeds.

Notes

Never used fresh ginger before? Use a spoon to peel the skin off, then you can cut into small pieces with a knife or use a grater to mince the ginger. Once you're done, you can store the rest of the ginger in the freezer!

We love the Full Circle Sweet Thai Chili sauce in this recipe! Not only is it lower in sugar than other sauces, it has fabulous flavor with a bit of a kick! The Coconut Aminos are also a great substitution for soy sauce with less sodium.

Per 1 Lettuce wrap: calories 190, total fat 10g, saturated fat 2g, trans fat 0g, cholesterol 45mg, sodium 140mg, total carbohydrate 12g, dietary fiber, 2g, sugars 5g, protein 12g, vitamin A 60%, vitamin C 10%, Calcium 8%, Iron 10%

http://celebratemore.com/home/sweet-thai-chili-lettuce-wraps/