Hearty Banana Oat Flapjacks

Ingredients

  • 2 large ripe bananas, peeled and sliced
  • 1 tablespoon granulated sugar
  • 1 cup all-purpose flour
  • 1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt (optional)
  • 1 cup fat-free milk
  • 1 egg, lightly beaten
  • 2 tablespoons vegetable oil
  • Aunt Jemima® syrup, warmed
  • Banana slices (optional)
  • Coarsely chopped walnuts or pecans (optional)

Instructions

  1. In medium bowl, combine banana slices and sugar; stir to coat slices with sugar. Set aside.
  2. In large bowl, combine flour, oats, baking powder, cinnamon and salt; mix well. In medium bowl, combine milk, egg and oil; blend well. Add to dry ingredients all at once; mix just until dry ingredients are moistened. (Do not overmix.)
  3. Heat griddle over medium-high heat (or preheat electric skillet or griddle to 375°F). Lightly grease griddle. For each pancake, pour scant 1/4 cup batter onto hot griddle. Top with four or five banana slices. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with warm syrup and, if desired, additional banana slices and nuts.

Notes

Recipe Credit: Aunt Jemima

http://celebratemore.com/home/hearty-banana-oat-flapjacks/

Caprese Salad

Yield: 2-4

Ingredients

  • 2 Fresh Tomatoes
  • 8 Oz. Smoked Belgioioso Mozzarella Ball
  • 15 Leaves Fresh Basil
  • Beano's Sub Dressing
  • Coarse Salt
  • Pepper

Instructions

  1. Slice tomatoes and mozzarella into 1/4 inch thick slices.
  2. Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each on a platter.
  3. Drizzle with dressing and season with salt and pepper to taste.
  4. Serve chilled.
http://celebratemore.com/home/caprese-salad/

Triple Layer Lasagna

Yield: 12

Ingredients

  • 1/2 Box Lasagna Noodles
  • 2 Jars Marinara Sauce
  • 4 Cups Mozzarella Cheese, shredded
  • 2 Eggs, lighten beaten
  • 1 Lb. Italian Sausage, cooked and drained
  • 15 Oz. Ricotta Cheese
  • 1/2 Cup Parmesan Cheese, grated

Instructions

  1. Preheat oven to 375ºF.
  2. Cook pasta according to package directions; drain and separate.
  3. In large saucepan, combine cooked meat and 1 1/2 jars marinara sauce. Simmer 5 minutes.
  4. In large bowl, combine ricotta, 3 1/2 cups mozzarella, parmesan and eggs.
  5. Grease 13x9 inch baking dish. Spread 3/4 cup marina over bottom of dish.
  6. Place 3-4 lasagna noodles on bottom, overlapping slightly.
  7. Spread half of cheese mixture over lasagna followed by half of meat mixture.
  8. Add another layer of noodles, followed by remaining cheese and meat mixtures.
  9. Cover last layer with remaining noodles and remaining marinara sauce. Then sprinkle with remaining mozzarella cheese.
  10. Cover with foil and bake 30 minutes. Remove foil and bake additional 10 minutes.
  11. Let stand 10 minutes before serving.
http://celebratemore.com/home/triple-layer-lasagna/

Crumb Coated Cod

Total Time: 30 minutes

Yield: 4

Ingredients

  • 1/4 cup whole wheat white flour
  • 1/4 tsp pepper
  • 2 eggs
  • 1 tsp water
  • 1 cup whole wheat bread crumbs
  • 1/4 cup shredded Parmesan cheese
  • 4 1/2 tsp ranch salad dressing mix
  • 1 Tbsp salt-free Italian herb seasoning
  • 4 cod fillets (4 ounces each)

Instructions

  1. In a shallow bowl, combine the flour and pepper. In another shallow bowl, whisk eggs and water. In a third shallow bowl, combine the bread crumbs, cheese, dressing mix and seasoning. Coat fillets with flour mixture, then dip in egg mixture and coat with crumb mixture.
  2. Place fillets on a greased baking sheet. Bake at 425° for 15-20 minutes or until fish flakes easily with a fork, turning once.
http://celebratemore.com/home/crumb-coated-cod-fillet/

Chicken Parmesan

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4

Ingredients

  • 4 Chicken Breasts, pounded into 1/2 inch thickness
  • 1 Egg
  • 1/4 Cup Milk
  • 1/2 Cup Breadcrumbs, dried, seasoned
  • 1 Jar (24 oz.) Spaghetti Sauce
  • 1 1/2 Cups Mozzarella Cheese, grated
  • 2/3 Cup Parmesan Cheese, grated
  • 1 Lb. Spaghetti, cooked per package directions

Instructions

  1. Preheat oven to 350ºF.
  2. Add breadcrumbs to wide, shallow bowl.
  3. In separate wide, shallow bowl, whisk together egg and milk.
  4. Coat one chicken breast in egg mixture first, then coat with breadcrumbs. Repeat with remaining chicken breasts. Place chicken breasts in single layer in baking dish.
  5. Top each breast with a layer of each cheeses. Top with sauce, followed by another layer of each of the cheeses.
  6. Bake for 30 minutes or until juices run clear and cheese starts to brown.
  7. During last 15 minutes of baking, cook spaghetti noodles.
  8. Serve chicken on top of hot, cooked spaghetti.
http://celebratemore.com/home/chicken-parmesan/

Chicken Avocado Salad Roll Ups

Ingredients

  • 2 Cups Finely Chopped Chicken
  • 2 Ripe Avocados, mashed
  • 4 Tbsp Greek Yogurt
  • 2 Tbsp Lime Juice
  • 2 Tbsp Chopped Green Onions
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 1 ½ Tbsp Chopped Cilantro
  • ½ Cup Shredded Cheddar Cheese
  • 5-6 Soft Tortillas

Instructions

  1. In large bowl combine all ingredients and stir until blended.
  2. Spread mixture over tortilla and roll up tightly.
  3. Wrap in plastic wrap and place in refrigerator for at least 30 minutes.
  4. Slice in 1-inch slices and serve.
http://celebratemore.com/home/chicken-avocado-salad-roll-ups/

Stuffed Bell Peppers

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 4

Ingredients

  • 4 Medium Bell Peppers (any color)
  • 2 Tbsp. Olive Oil
  • 1 Lb. 93% Lean Ground Turkey
  • 1 Small Onion, chopped
  • 1-2 Cloves Garlic, minced
  • 1 Packet Mrs. Dash Taco Seasoning
  • 3/4 Cup Water
  • 1 Can (8 Oz.) No-Salt Added Diced Tomatoes
  • 1 Bag Frozen, Steamable Brown Rice
  • 1 Can (15 Oz.) No-Salt Added Black Beans
  • 1/2 Cup Reduced-Fat Shredded Cheese (Mexican Blend or Sharp Cheddar)

Instructions

  1. Preheat oven to 350ºF
  2. Cut top and membranes out of peppers. Cook them in boiling water for 5 minutes, remove and turn upside down to drain well.
  3. Heat oil in large nonstick skillet over medium-high heat. Cook onion and garlic until onions and translucent.
  4. Add turkey meat and seasoning, cook according to package directions.
  5. Steam brown rice in microwave according to package directions.
  6. Once meat is cooked and seasoned, add black beans, rice and tomatoes.
  7. Spoon mixture into peppers and bake for 30 minutes. During last 5 minutes of cooking, sprinkle shredded cheese on top.

Notes

Try grilling peppers in an aluminum pan for a roasted pepper flavor. Add other veggies and seasoning into the mix to make it your own.

http://celebratemore.com/home/stuffed-bell-peppers/

Ground Beef Pasta Primavera

This Italian-inspired recipe is a one-pot, fun to make and eat dish that combines ground beef, pasta, fresh zucchini and yellow squash. This Beef. It's What's For Dinner. recipe is certified by the American Heart Association®.

Ingredients

  • 1 Lb. Ground Beef, 93% Lean
  • 1 Can (14.5 Oz.) Reduced Sodium Beef Broth
  • 1 Cup Whole Wheat Pasta, uncooked
  • 2 Zucchini or Yellow Squash, cut in half lengthwise then crosswise into 1/2 inch slices
  • 1 Can (14.5 Oz.) No Salt Added Diced Tomatoes
  • 1 1/2 tsp Italian Seasoning

Instructions

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
  2. Stir in broth, pasta, squash, tomatoes and Italian seasoning; bring to a boil. Reduce heat, cover and cook 9 to 11 minutes or until pasta and squash are almost tender and sauce is slightly thickened, stirring occasionally.

Notes

Dietitian's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness. Recipe provided by BeefItsWhatsForDinner

http://celebratemore.com/home/ground-beef-pasta-primavera/

Quinoa Salad with Apples, Baby Spinach and Chick Peas in Maple Vinaigrette

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-6

Ingredients

  • 1 Cup Quinoa, dry
  • 2 Handfuls Baby Spinach Leaves, washed and drained
  • 1 Large Apple, diced
  • 1/2 Cup Chick Peas, drained and rinsed
  • 2 Tbsp Fresh Chopped Parsley
  • Salt & Pepper To Taste
    Vinaigrette
  • 4 Tbsp Extra Virgin Olive Oil
  • 3 Tbsp Balsamic Vinegar
  • 2 Tbsp Pure Maple Syrup

Instructions

  1. In sauce pan or rice cooker, add quinoa and 2 cups of water. Cover and cook on low simmer until all water is absorbed or evaporated and quinoa is tender. (approximately 20 min.)
  2. Dump cooked quinoa into large bowl.
  3. Mix in spinach, apples chick peas and parsley.
  4. In separate, small bowl, combine ingredients for vinaigrette, mix well.
  5. Pour vinaigrette over quinoa salad and toss gently to coat. Season with Salt and Pepper if desired.
http://celebratemore.com/home/quinoa-salad-with-apples-baby-spinach-and-chick-peas/

Hatch Chile Bloody Mary

Ingredients

  • 2 Tbps Hatch Chiles, roasted, stemmed, seeded and chopped
  • 1 Shot Vodka
  • Juice from 1/2 Lemon
  • 2 dashes Worcestershire Sauce
  • 1 Can Tomato Juice
  • 1 Celery Stalk
  • 1 Beef Stick
  • 1 Hatch Chile, for garnish
  • Lime Wedge, for garnish

Instructions

  1. In tall glass, muddle roasted chiles
  2. Add vodka, lemon juice and Worcestershire sauce
  3. Fill almost to top with tomato juice
  4. Stir with celery stalk and leave stalk in glass
  5. Add beef stick and garnish with lime and whole Hatch Chile
http://celebratemore.com/home/hatch-chile-bloody-mary/

Hatch Chile Boozy Vanilla Milkshake

Ingredients

  • 5 Cups Vanilla Ice Cream
  • 2 Cups Whole Milk
  • 1 Cup Cream Liqueur
  • 2 Hatch Chiles, roasted, peeled, stemmed, seeded and coarsely chopped

Instructions

  1. In Blender, combine all ingredients.
  2. Blend until mixture is smooth and frothy.
  3. Pour into glasses and serve.
http://celebratemore.com/home/hatch-chile-boozy-vanilla-milkshake/

Black Bean Layered Dip

Ingredients

  • 8 Oz. Package Cream Cheese, softened
  • 1 Cup Cooked Black Beans, rinsed and drained
  • 14.5 Oz Can Diced Tomatoes, drained
  • 2 Hatch Chiles, roasted, peeled, stemmed, seeded and chopped
  • 1 Cup Finely Shredded Cheddar Cheese

Instructions

  1. Spread cream cheese in an even layer across bottom of shallow dish.
  2. Layer on beans, tomatoes, chiles and cheese.
  3. Serve at room temperature with chips.
http://celebratemore.com/home/layered-dip/

Hatch Chile Omelet

Yield: 1

Ingredients

  • Cooking Spray
  • 2 Large Eggs
  • 2 Tbsp Whole Milk
  • 1/4 tsp Salt
  • 1 Pinch Black Pepper
  • 1/3 Cup Shredded Low-Fat Pepper Jack Cheese
  • 1 Hatch Chile, roasted, peeled, stemmed, seeded and chopped
  • 2 Tbsp Sour Cream
  • 2 Tbsp Chopped Tomatoes

Instructions

  1. Lightly coat an 8-inch nonstick skillet with cooking spray, then preheat over medium-high heat.
  2. In a mixing bowl, whisk together eggs, milk, salt and pepper until blended, hen pour mixture into pan.
  3. As omelet cooks, gently lift the edges with spatula to allow uncooked egg mixture to run underneath. When egg mixture is no longer runny but still wet, use spatula to loosen edges of omelet and flip over.
  4. Quickly sprinkle cheese and chiles in a line down the center of the omelet and fold the omelet to cover the filling.
  5. Move omelet onto warm plate and top with sour cream, tomatoes or any other desired toppings.
http://celebratemore.com/home/hatch-chile-omelet/

Hatch Chile Chocolate Chip Cookies

Yield: about 4 dozen

Ingredients

  • 8 Oz. (2 Sticks) Unsalted Butter, softened
  • 1 Cup Granulated Sugar
  • 1 Cup Packed Brown Sugar
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 3 Cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 Cups Semisweet Chocolate Chips
  • 2 Hatch Chiles, roasted, peeled, stemmed, seeded and finely chopped

Instructions

  1. Preheat oven to 350ºF.
  2. Use a handheld mixer or stand mixer to cream together butter and sugars until smooth. Beat in eggs one at a time, then stir in vanilla.
  3. Stir in flour, baking soda and salt, then mix in chocolate chips and chiles.
  4. Drop dough by large spoonfuls onto uncreased baking sheets, or sheets lined with parchment paper. Bake until cookies begin to brown, about 10 minutes.
  5. Cool on wire rack.
http://celebratemore.com/home/hatch-chile-chocolate-chip-cookies/

Dijon Crusted Chicken Breasts

Yield: 4

Ingredients

  • 1/3 cup whole wheat dry bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons Dijon mustard
  • 1 teaspoon olive oil

Instructions

  1. Place the first five ingredients in a shallow bowl.
  2. Brush chicken with mustard; roll in crumb mixture.
  3. Bake the chicken at 350 Degrees Fahrenheit for approx. 25 minutes and until the internal temperature 165°.

Notes

Dietitian's Tips: Serve on a bed of Zucchini Noodles with a side of your favorite fruit or vegetables!

http://celebratemore.com/home/dijon-crusted-chicken-breasts/