Cheesy Pepper Pork Chops

Yield: 4

Ingredients

  • 4 Compart Duroc Premium America's Cut Boneless Pork Chops
  • 1 Tbsp Olive Oil
  • 2 Colored Bell Peppers, sliced thin
  • 1 Tbsp Italian Seasoning
  • 1/2 Cup Shredded Cheddar Cheese

Instructions

  1. Cook or Grill Pork Chops until cooked through (145 degrees Fahrenheit and holding that temp for 4 minutes)
  2. Meanwhile, heat olive oil in medium skillet, add peppers and sprinkle with Italian seasoning.
  3. Sautee peppers to desired doneness.
  4. Once pork chops and peppers are done, top each pork chop with peppers followed by shredded cheese.
  5. Allow cheese to melt and enjoy.
http://celebratemore.com/home/cheesy-pepper-pork-chops/

Southwest Chicken Salad Sandwich

Ingredients

  • 3 Cans Full Circle Organic Chicken Breast
  • 1 tsp ancho chili powder
  • 1 tsp ground cumin
  • 2 Celery Stalked, chopped
  • Whole Grain Bread, sliced
    Dressing
  • 15 Oz. Can Whole Kernel Corn, no salt added
  • ½ Cup Mayonnaise with Olive Oil
  • ¼ Cup Fat Free Greek Yogurt
  • ½ Cup Shredded Parmesan Cheese
  • ¼ Cup Chopped Cilantro
  • ¼ Cup Lime Juice

Instructions

  1. Drain and rinse canned chicken. Season with chili and cumin.
  2. In separate bowl, combine dressing ingredients; mix well.
  3. Add chicken and celery to dressing and stir to combine.
  4. Serve on whole grain bread.

Notes

Dietitian’s Tip: Serve with lettuce, tomato, onion and avocado for added nutrition!

http://celebratemore.com/home/southwest-chicken-salad-sandwich/

Quesadilla Burgers

Yield: 4

Ingredients

  • 1 lb. ground beef
  • 1 clove garlic, minced
  • 1 jalapeño, minced
  • 1 tsp. chili powder
  • salt and pepper, to taste
  • 2 tbsp. vegetable oil, divided
  • 8 Small corn or flour tortillas
  • 2 cups shredded cheddar cheese
  • 1 cup Pico de Gallo
  • 1 bunch fresh cilantro, chopped

Instructions

  1. Combine ground beef, garlic, jalapeño, and chili powder. Season with salt and pepper and mix well.
  2. Divide mixture into four large, thin patties.
  3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook patties about 4 minutes per side, or until fully cooked.
  4. Set burgers aside, covered to keep warm, and wipe skillet clean. In same skillet over medium heat, heat remaining oil. Add one tortilla and top with cheese.
  5. Once cheese has melted and tortilla is browned, remove tortilla from pan and repeat with second tortilla.
  6. Once second tortilla is almost browned, place burger in center along with pico de galo and cilantro. Top with the first tortilla. Remove from pan and serve hot.
  7. Repeat for remaining ingredients and burgers.

Notes

Additional Topping Ideas: Avocado, Sour Cream, Lettuce, Tomato, Black Beans, Corn, Salsa

http://celebratemore.com/home/quesadilla-burgers/

Taco Pinwheels

Yield: 4-6

Ingredients

  • 8 Oz. Fat-Free Cream Cheese
  • 1/3 Cup Low Sodium Salsa (Try Full Circle Medium Salsa)
  • 1/2 Cup Shredded Cheddar Cheese
  • 1 Tbsp Mrs. Dash Taco Seasoning
  • 1 Lb. Rotisserie Chicken, cubed (found in Deli or try canned chicken breast)
  • 3 Stalks Green Onion, diced (optional)
  • 4 Medium Whole Wheat Tortillas

Instructions

  1. Put all ingredients, except tortillas, in a large bowl and mix well.
  2. Spread some of mixture onto tortilla, covering entire surface. Roll tightly.
  3. Chill in fridge for 20 min. (Optional, makes for easier cutting)
  4. Cut rolled tortilla in approximately 1 inch pieces.
http://celebratemore.com/home/taco-pinwheels/

Whole Grain Pasta Salad

Ingredients

  • 2 Cups 100% Whole Wheat Pasta
  • 1 1/2 Cups Fresh Broccoli Florets
  • 3/4 Cup Frozen Peas, thawed
  • 2-3 Cup Cherry Tomatoes, halved
  • 1 Cup Italian Vinaigrette Dressing
  • 1 Tbsp. Fresh Basil, chopped (or 1 tsp dried)
  • 8 Oz. Mozzarella Cheese, cubed
  • 3/4 Cup Shredded Parmesan Cheese

Instructions

  1. In a medium pot, add in about 6 Cups of water and bring to a boil. Once water is boiling, add in pasta and cook until al dente. In the last 5 minutes of cooking time, add in the broccoli.
  2. Drain and rinse pasta and broccoli with cold water until completely cook.
  3. In a large bowl, combine pasta, broccoli, peas, tomatoes, Italian dressing, basil, mozzarella cheese and Parmesan cheese. Stir together well.
  4. Chill for 1 hour before serving.

Notes

Dietitian's Tips: Don't be afraid to add in more vegetables! Try sliced peppers, black or green olives, or even sliced cucumbers. Add an extra boost of protein with garbanzo beans, black beans, or grilled chicken.

Recipe provided by Reach Up Head Start Early Head Start Get more recipes here.

http://celebratemore.com/home/whole-grain-pasta-salad/

Roasted Vegetables

Yield: 4-6

Ingredients

  • 1/2 Cup Asparagus, cut into 2-3 inch pieces
  • 1/2 Cup Zucchini and/or Yellow Squash, sliced and halved
  • 1/2 Cup Bell Peppers, sliced
  • 1/2 Cup Eggplant, sliced and halved
  • 1/2 Tbsp. Olive Oil
  • Salt and Pepper to Taste

Instructions

  1. Preheat the oven to 450 degrees F.
  2. Be sure all vegetables are cut into roughly 1-2 inch pieces.
  3. Place the vegetables in a shallow baking dish and drizzle with olive oil. Mix with a fork until they are evenly coated.
  4. Season lightly with salt and pepper.
  5. Bake in the oven for 10-15 minutes or until vegetables are crisp tender and lightly browned.

Notes

Recipe provided by Reach Up Head Start Early Head Start. Get more recipes here.

http://celebratemore.com/home/roasted-vegetables/

Strawberry and Spinach Salad

Ingredients

    Salad
  • 1 Lb. Fresh Baby Spinach
  • 2 Cups Strawberries, sliced
  • 3/4 Cup red onion, sliced
  • 2 Tbsp. Walnuts (optional)
    Dressing
  • 1/4 Cup Extra Virgin Olive Oil
  • 2 Tbsp. Vinegar
  • 2 Tbsp. Sugar
  • 2 tsp Poppy Seeds

Instructions

  1. Wash and dry the baby spinach.
  2. In a large bowl, blend together the spinach, sliced strawberries, and red onion.
  3. In a small bowl, whisk together the olive oil, vinegar, sugar and poppy seeds.
  4. Pour the dressing over the spinach blend just before serving. Toss gently to coat evenly. Top with walnuts if desired.

Notes

Dietitian's Tip: If you are looking to add protein, try adding garbanzo beans or grilled chicken! Feel free to add other fruits such as blueberries, blackberries, or fresh raspberries for a refreshing summer salad!

Recipe provided by Reach Up Head Start Early Head Start. Get more recipes here.

http://celebratemore.com/home/strawberry-and-spinach-salad/

Southwestern Stuffed Sweet Potatoes

Yield: 8

Ingredients

  • 4 Sweet Potatoes
  • 1 tsp Olive Oil
  • 1/2 Cup Onion, chopped
  • 3/4 Cup Black Beans, drained and rinsed
  • 3/4 Cup Frozen Corn, thawed
  • 1 Cup Cherry Tomatoes, halved
  • 1 tsp Ground Cumin
  • 1 tsp Chili Powder
  • 2 Tbsp. Cilantro, chopped
  • 1 Lime, juiced
  • 4 Tbsp. Shredded Cheddar Cheese
  • 4 Tbsp. Plain Non-Fat Greek Yogurt (optional)

Instructions

  1. Clean all potatoes and poke holes throughout each of them with a fork. Place potatoes in a microwave safe dish and cook for 8-10 minutes, or until tender. Proceed to the next step to make the filling while potatoes are cooking. Once they are done, set aside.
  2. While the potatoes are cooking, add oil and onion to a medium skillet over medium-high heat. Saute for 3-4 minutes.
  3. Add cumin and chili pepper. Stir. Add beans, corn, and tomatoes and saute for another 2 minutes. Add in lime juice, cilantro, and cook for approximately 1 more minute.
  4. Remove the mixture from the skillet and pour into a bowl and set aside.
  5. Cut each potato in half lengthwise and scoop out a small portion of the potato. (Don't worry, you'll eat this later!) This will make a small area for the filling.
  6. Add about 1/4 Cup. of the filling to each potato. Top with cheese, plain Greek Yogurt and cilantro if desired.

Notes

Recipe provided by Reach Up Head Start Early Head Start

http://celebratemore.com/home/southwestern-stuffed-sweet-potatoes/

Minestrone Soup

Ingredients

  • 1 Tbsp. Canola Oil
  • 1 Large Onion, chopped
  • 2 Stalks of Celery, chopped
  • 1/2 tsp Garlic Powder
  • 8 Cups Low Sodium Vegetable or Chicken Broth
  • 1 Can (28 Oz.) Diced Tomatoes
  • 2 Cans (15 Oz.) of Kidney Beans, drained and rinsed
  • 1 Cup Whole Wheat Pasta, dry (Try elbow noodles or small shells)
  • 1 Tbsp. Italian Seasoning
  • Salt and Pepper, to taste

Instructions

  1. In a large pot over medium heat, add in oil, chopped onion and celery. Saute for 3-4 minutes until tender. Add in garlic powder, broth, diced tomatoes, beans, dry pasta, Italian seasoning as well as salt and pepper. Bring to a boil.
  2. Once the soup is boiling, reduce the heat to medium-low and simmer for 15-20 minutes until pasta is al dente.

Notes

Dietitian's Tip: Serve with a side of fresh fruit and a whole grain dinner roll for a complete meal.

Recipe provided by Reach Up Head Start, Early Head Start. Get more recipes here.

http://celebratemore.com/home/minestrone-soup/

Rainbow Chili

Ingredients

  • 1/2 Cup Bulgur, dry
  • 1 Cup Water
  • 2 Tbsp. Canola Oil
  • 2 Medium Onion, chopped
  • 1 tsp Garlic Powder
  • 2 Carrots, sliced
  • 2 tsp Ground Cumin
  • 2 tsp Chili Powder
  • 2 Green Peppers, chopped
  • 1 Can (26-28 Oz.) Diced Tomatoes
  • 2 Cups Frozen Corn, thawed
  • 2 Cans (15 Oz.) Kidney or Black Beans, drained and rinsed

Instructions

  1. In small pot pour in bulgur, water, and juice from the canned tomatoes. Heat over medium heat for 5 minutes. Then, reduce the heat to medium-low and cover with lid. Let simmer until bulgur is tender, about 15 minutes.
  2. In a second pot, add garlic, carrots, cumin and chili powder. Heat over medium heat and cook until onions are soft. Add green peppers and cook for an additional 2-3 minutes.
  3. Add in tomatoes, corn, and beans to the carrot and onion mixture. Heat thoroughly over medium-low heat.
  4. Lastly, add the cooked bulgur and stir all ingredients together. Let simmer over medium-low heat for 5 minutes.

Notes

Recipe provided by Reach Up Head Start Early Head Start. Get more recipes here.

http://celebratemore.com/home/rainbow-chili/

Lentil Soup

Yield: 6-8

Ingredients

  • 1 Tbsp. Canola Oil
  • 1 Large Onion, chopped
  • 8 Cups Low Sodium Broth
  • 2 Cup Dry Lentils, rinsed
  • 1 Cup Sliced Carrots
  • 1 Can (15 Oz.) Diced Tomatoes
  • 1 Bay Leaf
  • Salt and Pepper, to taste

Instructions

  1. In a large pot over medium-high heat, add in oil and chopped onion. Saute for 2-4 minutes, or until onion is tender.
  2. Add in the broth, lentils, carrots, tomatoes, bay leaf and a pinch of salt and pepper.
  3. Heat until boiling. Once the soup has reached a boil, reduce the heat to medium-low and let simmer for 3-45 minutes until lentils are soft.
  4. Remove the bay leaf prior to serving.

Notes

Dietitian's Tip: Serve with a side of fresh fruit and a whole grain roll for a complete meal.

Recipe provided by Reach Up Head Start, Early Head Start. Get more recipes here.

http://celebratemore.com/home/lentil-soup/

Hummus

Ingredients

  • 1 Can (15 Oz.) Garbanzo Beans (do not drain)
  • 2 Tbsp. Lemon Juice
  • 1/2 Cup Tahini (also known as sesame seed paste)
  • 1/4 Cup Onion, chopped
  • 2-3 Cloves Garlic, chopped
  • 2 Tbsp. Canola Oil
  • 2 tsp Ground Cumin
  • 1/8 tsp Ground Cayenne Pepper
  • Salt and Pepper, for taste

Instructions

  1. Carefully drain the Garbanzo beans while saving the liquid in another container or cup.
  2. Combine the beans, lemon juice, Tahini, onion, garlic, canola oil, cumin, cayenne pepper and salt into a food processor or a blender.
  3. Blend until smooth. Add in 1/4 Cup of liquid from the beans as needed to create a smooth consistency.
  4. Refrigerate for 3-4 hours before serving.

Notes

Dietitian's Tips: Veggies and hummus make a great snack! Try carrots, celery, slices of sweet peppers or even snap peas with the hummus. Also try using hummus as a spread on sandwiches and wraps for great flavor and great nutrition.

Recipe provided by Reach Up Head Start, Early Head Start. Get more recipes here.

http://celebratemore.com/home/hummus/

 

Quesadillas

Ingredients

  • 4 100% Whole Wheat or Corn Tortillas
  • 2 Cups Shredded Cheese
  • Optional Toppings:
  • Onion, chopped
  • Peppers, chopped
  • Zucchini, chopped
  • Broccoli, chopped
  • Black Beans, drained and rinsed
  • Lean Protein (try shredded chicken, pork or beef)

Instructions

  1. Spray a medium skillet with non-stick spray and warm over medium heat. Place one tortilla in the pan and top with 1/2 Cup of cheese. Add on any desired toppings. Add an additional 1/2 Cup of cheese and the second tortilla.
  2. Heat for 2-3 minutes until the cheese starts to melt and the tortilla starts to brown. Flip halfway through and cook for another 1-2 minutes on the other size. Cut into 6-8 pieces.
  3. Follow the same steps to make another quesadilla.

Notes

Dietitian's Tips: Don't have a stove? Cook your quesadillas in the microwave for 30-60 seconds to be sure it is cooked all the way through. Try serving with fresh garden salsa or guacamole.

Recipe provided by Reach Up Head Start, Early Head Start. Get more recipes here.

http://celebratemore.com/home/quesadillas/

Egg Enchiladas

Ingredients

  • 6 Eggs
  • 1 Jar (12-16 Oz.) Salsa
  • 1/2 Cup Onion, chopped
  • 1/2 Cup Green Pepper, chopped
  • 1/2 Cup Shredded Cheese, divided
  • 6 100% Whole Wheat Tortillas

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a medium size bowl, beat together eggs, onion, green pepper, and half of the salsa in a medium bowl.
  3. Spray a frying pan with non-stick cooking spray and heat over medium heat. Add egg mixture and cook until firm (similar to scrambled eggs), stirring constantly.
  4. Add 1/4 cup of cheese to the eggs and continue cooking until cheese melts.
  5. Add approximately 1/6 of the egg mixture into each tortilla. Roll up the tortillas and place in a baking dish that has been sprayed with non-stick spray.
  6. Over the 6 tortillas filled with the egg mixture, pour the rest of the salsa and sprinkle the remaining cheese.
  7. Bake for 10 minutes or until cheese is melted.

Notes

Recipe provided by Reach Up Head Start, Early Head Start. Get more recipes here.

http://celebratemore.com/home/egg-enchiladas/

Enchilada Bake

Yield: 8

Ingredients

  • 1 Tbsp. Canola Oil or Olive Oil
  • 1/2 Medium Onion, chopped
  • 1/2 Cup Mushroom, chopped (optional)
  • 1/2 Cup Green Pepper, chopped (optional)
  • 1 Can (15 Oz.) Kidney Beans, drained and rinsed
  • 1 Can (15 Oz.) Diced Tomatoes
  • 1 tsp Chili Powder
  • 1/2 tsp Garlic Powder
  • 8 Corn Tortillas
  • 1 Cup Monterey Jack Cheese, shredded
  • Non-Stick Cooking Spray
  • Suggested Toppings:
  • Shredded Lettuce
  • Black Olives
  • Sliced Avocado
  • Light Sour Cream (or Try Plain, Non-Fat Greek Yogurt)

Instructions

  1. Preheat the oven to 350 F.
  2. Heat oil in a frying pan over medium heat. Add onion (as well as mushrooms and green pepper if you choose). Cook for 2-4 minutes or until tender.
  3. Add in kidney beans, diced tomatoes, chili powder, and garlic powder. Stir well and let simmer for a few minutes.
  4. While that is cooking, tear the corn tortillas into small pieces- about 2 in squares.
  5. Spray a baking dish with non-stick spray. In the baking dish, layer the ingredients in the following order: half of the tortilla pieces, half of the beans and tomato mixture, and 1/2 Cup of cheese. Repeat with remaining ingredients for second layer.
  6. Bake (uncovered) for 20 minutes at 350 F. Let cool for 2-5 minutes.
  7. Top with shredded lettuce, black olives, light sour cream and avocados.

Notes

Recipe provided by Reach Up Head Start, Early Head Start. Get more recipes here.

http://celebratemore.com/home/enchilada-bake/