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Grilled Tuna Melt Wrap
February 11, 2021
Print Grilled Tuna Melt Wrap Prep Time: 15 minutes Cook Time: 6 minutes Total Time: 21 minutes Yield: 4 servings Serving Size: 1 sandwich Calories per serving: 464 Fat per serving: 31g Saturated fat per serving: 18g Carbs per serving: 34g Protein per serving: 28g Fiber per serving: 6g Sodium per serving: 1144mg Cholesterol per serving: 57mg Ingredients ¼ Cup Mayonnaise 2 Tbsp Plain Greek Yogurt 1 Tbsp Fresh Lemon Juice ½ tsp. salt ¼ tsp. Ground Black Pepper 2 Cans (5 oz. each) Solid White Albacore Tuna in water, drained ¼ Cup Onion, finely chopped 2 Tbsp. Dill Pickles, finely chopped 4 (8- to 10-inch) Flour Tortillas or sandwich wraps 4 Slices Sharp Cheddar Cheese, cut in half ¾ Small Ripe Avocado, cut into 12 slices 8 Slices Tomato Nonstick cooking spray Instructions In small bowl, whisk together mayonnaise, yogurt, lemon juice, salt and pepper. In medium bowl, flake tuna with fork; fold in onion, pickles and mayonnaise mixture. Makes about 2 cups. Place tortillas on work surface. Leaving about 1½ inches on sides of each tortilla, place 2 pieces cheese lengthwise in center of each tortilla; evenly divide tuna mixture, avocado and tomatoes over cheese. Fold sides of tortilla over fillings, then roll from bottom up to enclose filling. Preheat grill pan over medium heat. Spray both sides of sandwiches with nonstick cooking spray; place on hot grill pan. Cook sandwiches 6 to 8 minutes or until grill marks appear and sandwiches are heated through, turning once halfway through cooking. Cut diagonally in half to serve. Notes Use reduced fat or fat-free mayonnaise, yogurt and cheese for a healthier version. 6.0.6...
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No-Bake Mini Chocolate Cheesecakes with Chocolate Covered Strawberries
February 5, 2021
Print No-Bake Mini Chocolate Cheesecakes with Chocolate Covered Strawberries Prep Time: 20 minutes Total Time: 20 minutes Dessert Yield: 12 servings Serving Size: 1 cheesecake Calories per serving: 284 Fat per serving: 19g Saturated fat per serving: 10g Carbs per serving: 19g Protein per serving: 3g Fiber per serving: 0g Sugar per serving: 22g Sodium per serving: 98g Cholesterol per serving: 30mg Ingredients 12 Standard Silicone Baking Cups or 12 paper baking cups ¾ Cup Graham Cracker Crumbs 2 Tbsp. Granulated Sugar 2 Tbsp. Unsalted Butter, melted 1 Package (8 Oz.) Cream Cheese, softened ½ Cup Powdered Sugar 1/3 Cup Hazelnut Spread ¼ Cup Heavy Cream 1 tsp. Vanilla Extract 1 Cup Dark Chocolate Chips 1 Tbsp. Vegetable Oil 12 Strawberries Instructions Line standard-size muffin pan with baking cups; if using paper cups, spray with nonstick cooking spray. In medium bowl, stir graham cracker crumbs, granulated sugar and butter. Press graham cracker mixture into bottom of baking cups; freeze 10 minutes. In large bowl, beat cream cheese, powdered sugar and hazelnut spread with mixer on medium speed 2 minutes or until incorporated. Add cream and vanilla extract; beat on medium-high speed 2 minutes or until light and fluffy. Divide cheese mixture into baking cups; freeze at least 2 hours or up to overnight. Remove cheesecakes from baking cups. In small microwave-safe bowl, heat chocolate chips in microwave oven on high 1 minute or until melted, stirring every 20 seconds; stir in oil. Working with 1 strawberry at a time, hold strawberry by the top and dip in chocolate to coat; place on top of 1 cheesecake. Repeat with remaining strawberries and cheesecakes. Reheat melted chocolate as necessary if it begins to harden. Refrigerate cheesecakes 10 minutes or until chocolate hardens. Makes 12 cheesecakes. 6.0.6...
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Buffalo Chicken Mini Pepper Poppers
February 1, 2021
Print Buffalo Chicken Mini Pepper Poppers Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Yield: 12 servings Serving Size: 2 peppers Calories per serving: 126 Fat per serving: 7g Saturated fat per serving: 3g Carbs per serving: 10g Protein per serving: 6g Fiber per serving: 2g Sugar per serving: 5g Sodium per serving: 309mg Cholesterol per serving: 23mg Ingredients Nonstick cooking spray 4 Slices Thick-Cut Four Brothers Smoked Bacon, chopped ½ Cup Panko Breadcrumbs ½ tsp. Garlic Powder ½ (8 Oz.) Package Cream Cheese, softened ¾ Cup Rotisserie Chicken Meat, skinless & shredded ¼ Cup Crumbled Blue Cheese ¼ Cup Frank’s RedHot® Buffalo Wings Sauce 3 Tbsp. Buttermilk Ranch Dressing 12 Tri-Color Mini Peppers, halved lengthwise 1 Tbsp. Fresh Cilantro, chopped Instructions Preheat oven to 400°F; spray rimmed baking pan with cooking spray. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate. In same skillet with drippings, cook breadcrumbs 2 minutes or until lightly toasted, stirring frequently; remove from heat and stir in garlic powder. In medium bowl, stir cream cheese, chicken, blue cheese, hot sauce, dressing and bacon; transfer to small zip-top plastic bag and snip bottom corner with kitchen scissors. Place pepper halves in single layer on prepared pan; fill with cheese mixture and sprinkle with breadcrumb mixture. Bake peppers 15 minutes or until crisp-tender and heated through; serve sprinkled with cilantro. Makes 24 peppers. 6.0.6...
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Herbed Cheese & Walnut Stuffed Mini Peppers
January 29, 2021
Print Herbed Cheese & Walnut Stuffed Mini Peppers Prep Time: 10 minutes Total Time: 10 minutes Yield: 4 Servings Serving Size: 4 Pepper Halves These herbed cheese and walnut stuffed mini peppers are an easy make ahead snack to keep you fueled all day. Ingredients 1 Cup 2% Milkfat Cottage Cheese 1/2 Cup Chopped California Walnuts 2 Tbsp. Italian Seasoning 1/8 tsp. Salt 8 Mini Sweet Peppers, sliced in half lengthwise Instructions Combine cottage cheese, walnuts, dried herbs, and salt in a bowl. Fill each pepper with cottage cheese mixture. Serve immediately or store in an airtight container in the fridge until ready to eat. These are best enjoyed with 24 hours of preparation. Notes Recipe shared with permission from CA Walnuts 6.0.6...
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Walnut Pear Quesadilla with Spicy Pear Salsa
January 29, 2021
Print Walnut Pear Quesadilla with Spicy Pear Salsa Prep Time: 30 minutes Cook Time: 10 minutes Total Time: 40 minutes Yield: 4 servings Serving Size: 1/2 quesadilla, 1/4 cup of salsa A savory snack size quesadilla with hint of sweet pear, and a spicy pear salsa. Ingredients Pear Salsa 3/4 of Large, Firm (But Ripe) Pear, cored and cut into 1/2-inch pieces 2 Tbsp. Minced Red Onion 1 Tbsp. Fresh Cilantro, chopped 2 tsp. Lime Juice 1 Small Jalapeno Pepper, seeded and minced Quesadilla 1/2 Cup Monterey Jack Cheese, shredded 1/3 Cup Chopped California Walnuts, toasted 2 (7-inch) Whole Wheat Flour Tortillas 1/4 of Large, (but firm), Ripe Pear, cut into 8 very thin slices Instructions Place all salsa ingredients in a small bowl; stir and set aside. Place 1/4 cup cheese, half the walnuts and 4 pear slices on one side of each tortilla; fold over to enclose. Place in a large skillet and cook over medium heat for 4 to 5 minutes on each side or until cheese is melted and tortilla is lightly browned and crisp. Serve warm with salsa. Recipe may be doubled. Notes Recipe Tips:Like a bit of spice? Toss walnuts in 1 to 2 teaspoons minced chipotle peppers in adobo sauce.Like it mild? Replace the jalapeño pepper in the salsa with Anaheim or green bell pepper.Recipe shared with permission from CA Walnuts 6.0.6...
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Walnut Pear Yam Skillet
January 28, 2021
Print Walnut Pear Yam Skillet Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour Yield: 6 Servings Serving Size: 2/3 Cup Sweet meets savory in this yam and pear side dish. Ingredients 1 1/2 Tbsp. Canola Oil 3 1/2 Cups, peeled and cubed yam (about 3/4-in cubes) 1/2 Cup Chopped Onion 1/3 Cup Water 1/2 tsp. Dried Basil 1/4 tsp. Salt 1/4 Cup Water 3/4 Cup California Walnuts, coarsely chopped and toasted 1 Large Firm (but ripe) Pear (try a red Anjou pear!) 1 Tbsp. Balsamic Vinegar Instructions Heat oil in a very large nonstick skillet set over medium heat. Add yam and onion and cook for 15 minutes to lightly brown, stirring occasionally. Add water, basil and salt; cover and cook over low heat for 10 minutes more or until onion is very soft. Remove cover and stir in walnuts and pear; cook for 5 minutes more or until pear is heated through and soft. Stir in vinegar and season with pepper. Garnish with fresh basil, if desired. Notes Recipe shared with permission from CA Walnuts 6.0.6...
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Pressure Cooker Beef Pot Roast
January 22, 2021
Print Pressure Cooker Beef Pot Roast Prep Time: 20 minutes Cook Time: 1 hour, 40 minutes Total Time: 2 hours Yield: 8 Servings Ingredients 1 Beef Bottom Round Roast (3 to 3-1/2 pounds) 2 1/2 Tbsp. Italian Seasoning 2 Large Onions, each cut into 8 wedges 2 Garlic Cloves 2 Red Bell Peppers, cut into 1-1/2 inch pieces 1/2 Cup Beef Broth 2 Fresh Zucchini, cut into 1/4-inch thick slices 2-1/2 Tbsp. Cornstarch, dissolved in 2 tablespoons water Instructions In a 6-quart electric pressure cooker, press Italian seasoning evenly onto all surfaces of beef Bottom Round Roast. Place beef and 1/2 cup broth in pressure cooker. Close and lock pressure cooker lid. Set pressure cooker to HIGH pressure for 60 minutes. Once done, use quick-release feature to release pressure; carefully remove lid. While the beef is cooking, prep all vegetables and have additional ingredients ready. Once beef has cooked for 60 minutes, add onions, peppers and garlic in pressure cooker. Close and lock pressure cooker lid for additional 30-minute cook on high pressure. Use quick-release feature to release pressure; carefully remove lid. Remove 2 cups liquid and place in saucepan. Add zucchini to pressure cooker; close and lock lid. Cook on HIGH pressure for 3 minutes. Use quick-release feature to release pressure; carefully remove lid. Remove roast and vegetables from the pressure cooker; set aside. Strain cooking liquid; skim fat. Combine 2 cups cooking liquid (which we removed earlier) and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened. Carve roast into slices; season with salt and pepper, as desired. Serve with vegetables and gravy. Notes Recipe shared with permission from MN Beef Council. Refer to their website for slow cooker instructions. 6.0.6...
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Slow Cooker Pepsi® Ribs
January 22, 2021
Print Slow Cooker Pepsi® Ribs Prep Time: 10 minutes Cook Time: 4 hours, 30 minutes Total Time: 4 hours, 40 minutes Yield: 6 servings Serving Size: 1 slab Calories per serving: 410 Fat per serving: 23g Saturated fat per serving: 8g Carbs per serving: 24g Protein per serving: 25g Fiber per serving: 1g Sugar per serving: 18g Sodium per serving: 891mg Cholesterol per serving: 89mg Ingredients Nonstick Cooking Spray 3 Lbs. Baby Back Pork Ribs, cut crosswise into 6 (3-inch) slabs 2 tsp. Garlic Powder 2 tsp. Onion Powder 2 tsp. Paprika 1 tsp. Kosher Salt 1 Bottle (16.9 fluid ounces) Pepsi® 1 Cup Four Brothers Barbecue sauce 3 Green Onions, thinly sliced Instructions Spray 5- to 6-quart slow cooker with cooking spray. Add ribs to slow cooker; sprinkle with garlic powder, onion powder, paprika and salt. Add Pepsi; cover and cook on high 4 hours or low 8 hours or until ribs are tender. Pour barbecue sauce over ribs to coat; cover and cook on high 30 minutes or low 1 hour or until ribs are very tender. Serve ribs sprinkled with green onions. 6.0.6...
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Awesome Avocado Smoothie Bowl
January 18, 2021
Print Awesome Avocado Smoothie Bowl Prep Time: 15 minutes Total Time: 15 minutes Yield: 4 servings Calories per serving: 291 Fat per serving: 14g Saturated fat per serving: 3g Carbs per serving: 40g Protein per serving: 6g Fiber per serving: 10g Sugar per serving: 20g Sodium per serving: 20mg Cholesterol per serving: 0mg Ingredients 2 Large Bananas 1 Cup Coconut Milk, original (unsweetened) 2 Tbsp. Chia Seeds 1 Avocado, peeled, pitted and chopped ½ Cup Baby Spinach, loosely packed ½ Cup Unsweetened Pineapple Juice 1 Tbsp. Honey 1 Kiwi, peeled, quartered and sliced ½ Cup Fresh Raspberries ¼ Cup Granola ¼ Cup Toasted Walnuts Poppy seeds and/or sesame seeds for garnish (optional) Instructions Slice and freeze 1 banana. In glass, stir coconut milk and seeds; let stand 10 minutes. In blender, purée avocado, spinach, pineapple juice, honey, frozen banana and coconut milk mixture. Makes about 4 cups. Slice remaining banana. Pour smoothie mixture into 4 serving bowls; evenly top with kiwi, raspberries, granola, walnuts and sliced banana. Garnish with poppy seeds and/or sesame seeds, if desired. Notes Use a rubber spatula to scrape the chia seed gel that has settled to the bottom of the glass into the blender.To toast walnuts: In large skillet, cook walnuts over low heat 8 minutes or until lightly browned and fragrant, stirring frequently; transfer to a plate to cool completely. 6.0.6...
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Breakfast Panini
January 13, 2021
Print Breakfast Panini Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Yield: 4 servings Calories per serving: 520 Fat per serving: 15g Saturated fat per serving: 6g Carbs per serving: 64g Protein per serving: 29g Fiber per serving: 3g Sodium per serving: 1255mg Cholesterol per serving: 306mg Ingredients 1½ tsp. Olive Oil 1½ Cups Frozen Potatoes O’Brien, thawed and drained 6 Large Eggs 1 Tbsp Whole Milk 8 tsp. Salt 8 teaspoon ground black pepper 4 Bagels or English Muffins, split or 8 slices bread 8 Slices Tomato, cut thin 4 Oz. Ham, thinly sliced 4 Slices American or Cheddar Cheese Nonstick cooking spray Instructions In large skillet, heat oil over medium heat; add potatoes and cook 5 to 8 minutes or until browned, stirring occasionally. Meanwhile, preheat heavy skillet or grill pan over medium heat. In large bowl, whisk eggs, milk, salt and pepper. Add egg mixture to skillet with potatoes; cook 2 to 3 minutes or until eggs are set, stirring occasionally. Spoon one-quarter of the egg-potato mixture onto bottom halves of each bagel; top each with 1 slice ham, 1 slice tomato, 1 slice cheese and top half of bagel. Spray both sides of sandwiches with nonstick cooking spray. In batches if necessary, cook sandwiches 6 to 8 minutes or until bagels are golden brown and cheese melts, turning once and pressing down occasionally with large spatula. Notes For a healthier version, replace 6 whole eggs with 9 to 10 egg whites and cheese with reduced fat or fat-free cheese. 6.0.6...
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Meal Prep With The Instant Pot
January 5, 2021
Meal Prep with The Instant Pot The Instant Pot has been popular for a few years and many of you have maybe even received one as a gift for the holidays over the years or gone out and purchased one yourself. These pressure cookers are great for many reasons, but they can often be intimidating; they can be so intimidating in fact that many individuals may still have their pressure cooked hiding in their pantry or storage closet, and just aren’t quite sure where to start with it. Today we’ll be sharing a few of our favorite ways our Dietitian Team loves to use their Instant Pot and/or pressure cooker. These next few recipes are EASY, and are great for meal prep for the week. Salsa Verde Shredded Chicken – Instant Pot Ingredients: 2 raw, fresh chicken breasts 1 Jar of Low Sodium Salsa Verde (or your favorite salsa!) Directions: Add the chicken breasts and the entire jar of salsa into the Instant Pot. Set to MANUAL, HIGH pressure for 10 minutes. Allow to slow release for 5 minutes after cooking. Remove the chicken from the Instant Pot and shred with a fork. Then add back into the Instant Pot to help the chicken absorb more of the Salsa Verde. Add to your favorite dishes such as a Mexican powerbowl, enchiladas, or even tacos! Quinoa – Instant Pot Ingredients: 1 Tbsp Olive Oil 1 Cup Quinoa, dry 1 1/2 Cups of Water or low sodium vegetable broth Pinch of Salt Directions: Gently coat the instant pot with olive oil to prevent the quinoa from sticking. Add in quinoa, water, and salt. Seal with the lid and set to MANUAL, HIGH pressure, for 1 Minute (yep! ONE Minute!). Let the steam naturally release for about 8-10 minutes. Fluff with a fork and it’s ready to be used it any of your favorite dishes! Hard Boiled Eggs Ingredients: 6-12 Eggs 1 Cup Water Metal trivet accessory for instant pot Directions: Place Eggs on top of the metal trivet in the Instant Pot, then add 1 Cup of water. Set on MANUAL, HIGH pressure for 5 minutes. Once cook time is complete, allow steam to naturally release for 5 minutes, then, place in a bowl with ice-cold water to stop the cooking process and cool the eggs. Once cooled, just peel them and enjoy or use in your favorite dishes!...
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Blenditarian Instant Pot Chili
January 5, 2021
Print Blenditarian Instant Pot Chili Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Yield: 6-8 servings Ingredients 1 Tbsp. Olive Oil 8 Ounces Crimini Mushrooms 1 Onion, chopped 2 Cloves Garlic, minced 1/2 Pound Lean Ground Beef or Turkey 1 Green Pepper, finely chopped 1 Red Pepper, finely chopped 1 Can Kidney Beans, drained and rinsed 1 Can Diced Tomatoes, no salt added 1 Can Tomato Paste 2 Tbsp. Chili Powder 1/2 tsp Dried Thyme Leaves 1/2 tsp Dried Oregano Leaves 1/2 tsp Ground Mustard 1/4 tsp Dried Minced Garlic 1/4 tsp Dried Minced Onion 1 tsp Ground Cumin 1 tsp Salt 2 Cups of Low Sodium Broth Garnish Sour Cream or Plain, Non-Fat Greek Yogurt Cheddar Cheese Green Onions, chopped Instructions Place the mushrooms, onion and garlic in a good processor. Pulse until finely chopped. On your Instant Pot, select the sauté setting, and add in 1 Tbsp. of olive oil and the chopped mushrooms, onion, and garlic. Sauté for about 2-3 minutes, until garlic is fragrant. Once garlic is fragrant, add in ground meat and chopped bell peppers. Continue to stir and separate the meat until it's fully cooked, about 5-7 minutes. Once cooked, turn off the Instant Pot (cancel the sauté setting). Once ground meet is cooked, add the remaining ingredients into the Instant Pot. Stir to incorporate all of the ingredients, then put the lid on. Set the Instant Pot to cook the rest of the chili by selecting MANUAL, at HIGH pressure, for 20 minutes. Be sure the steam release is closed/sealed. Once 20 minutes is complete, hit CANCEL and let the Instant Pot naturally release steam for 10 minutes. Serve immediately with sour cream, cheddar cheese, and chopped green onions. Notes Recipe adapted with permission from The Mushroom Council Visit their site to find the slow cooker instructions for this delicious chili! 6.0.6...
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Hearty Instant Pot Lentil and Vegetable Soup
January 5, 2021
Print Hearty Instant Pot Lentil and Vegetable Soup Prep Time: 20 minutes Cook Time: 16 minutes Total Time: 36 minutes Yield: 6-8 Servings Ingredients 2 1/2 Tbsp. Olive oil, divided 1 Large Onion, chopped 2 Medium Carrots, peeled and chopped 2-3 Celery Stalks, chopped 4 Oz. Crimini or White Button Mushrooms, chopped 1 Cup Butternut Squash, peeled and cubed 3 Cloves Garlic, finely chopped 1 1/4 Cup Lentils, dry 1 (14.5 oz) Can Diced Tomatoes, no salt added 1 1/2 tsp. Dried Thyme 2 Tsp. Italian Seasoning 1/2 tsp. Salt 1/4 tsp black pepper 4 Cups Low Sodium Chicken or Vegetable Broth 2 Tbsp. Lemon Juice 3 Cups of Kale, chopped and massaged (see instructions) Garnish Cheese Green Onions, chopped Soup Crackers, optional Instructions Wash and prep all produce per ingredient list (chopped, etc.). Set the Instant Pot to SAUTE and add in 2 Tbsp. of olive oil, onions, carrots, celery, mushrooms, butternut squash and garlic. Sauté until garlic is fragrant. Cancel the SAUTE setting and add in the following ingredients to the sautéed vegetables: lentils, diced tomatoes, thyme, Italian seasoning, salt, pepper, broth and lemon juice. Seal the Instant Pot with the lid and set to MANUAL on HIGH pressure for 16 minutes. Be sure the steam release valve is sealed/closed. Once the 16 minutes are up, allow the steam to naturally release for 3-5 minutes before opening the lid. While the soup is cooking, wash and chop about 3 cups of Kale and place in a medium bowl. Drizzle 1/2 Tbsp. of olive oil and a pinch of salt over the kale and gently massage the kale with your fingers for about 3 minutes or so. Set aside. Once the soup is all done, stir gently to be sure all ingredients are combined. Add in chopped kale and stir again. Serve immediately with chopped green onions and cheese (such as parmesan) as a garnish. Enjoy! 6.0.6...
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Tuna & Egg Avocado Toast
January 3, 2021
Print Tuna & Egg Avocado Toast Prep Time: 15 minutes Cook Time: 8 minutes Total Time: 23 minutes Yield: 4 servings Serving Size: 1 toast Calories per serving: 269 Fat per serving: 12g Saturated fat per serving: 3g Carbs per serving: 12g Protein per serving: 15g Fiber per serving: 7g Sugar per serving: 6g Sodium per serving: 575mg Cholesterol per serving: 106mg Ingredients 2 Large Eggs 1 Large Avocado, peeled, pitted and chopped 1 Tbsp. Fresh Lime Juice ½ tsp Kosher Salt 4 Slices Rye Bread 1 Can (5 Oz.) Light Tuna in water, drained ½ Cup Unsalted Beet Chips ½ Cup Watercress 2 Tbsp. Radishes, thinly sliced 2 Tbsp. Red Onion, thinly sliced 1 Tbsp. Fresh Dill, coarsely chopped Instructions Heat medium covered saucepot of water to a boil over high heat; add eggs and return to a boil. Reduce heat to medium-low; simmer 8 minutes. Remove eggs with a slotted spoon to bowl of ice water; let cool 1 minute or until cool enough to handle. Peel eggs; cut lengthwise into quarters. In small bowl, mash avocado, lime juice and salt with a fork. Toast bread; top with avocado mixture, tuna, chips, watercress, radishes, onion, dill and eggs. 6.0.6 ...
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Healthy Snack Boards- A Fun Twist on Charcuterie Boards
December 31, 2020
Cheers to healthy eating for the whole family in 2021! Charcuterie Boards were trending at the end of 2020, which is why we have given our holiday charcuterie boards a healthy re-fresh for the new year! These healthy snack boards can be great for busy weeknights or lazy weekends when no one wants to cook. Fill your healthy snack board with a variety of fruits and vegetables, lean sources of protein, whole grains, and healthy fats. If you’re using this as a snack, focus on getting at least 2-3 food groups on the plate; if you’re making one of these for a meal, try to have at least 4 food groups offered on the snack board. Below are some ideas of what to include on your next Healthy Snack Board in 2021! Print Healthy Snack Boards Prep Time: 15 minutes Total Time: 15 minutes Ingredients Produce Clementines / Citrus Apple Slices Grapes Kiwi Carrots Cucumber Slices Broccoli & Cauliflower Florets Bell Pepper Slices Celery Sticks Dried Mangos or Raisins Whole Grains Whole Grain Crackers / Pita Chips Mini PB & J Sandwiches Popcorn Protein/Dairy/Healthy Fats Deli Meat Cheese Slices Greek Yogurt Ranch Dip Peanut Butter Almonds/Walnuts/Peanuts Hummus Instructions Thoroughly wash all produce under running water and prepare as needed. Assemble your healthy snack board with your selected ingredients, focusing on adding color. Notes These Healthy Snack Boards are a great option for families with kids. You can introduce new foods on here while still pairing them with foods that your kids are familiar with. Focus on adding color through fruits and vegetables. A colorful plate is packed with nutrients such as fiber, vitamins and minerals. Kids can also enjoy a glass of milk along with their serving from the snack board for additional protein and nutrients. 6.0.6...
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Blenditarian Tacos
December 31, 2020
Print Blenditarian Tacos Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Yield: 4-6 Tacos Serving Size: 1 Taco Ingredients 1/2 Tbsp. Olive Oil 1/2 Lb. Mushrooms, finely chopped 1/2 Lb. Lean Ground Beef or Turkey Low Sodium Taco Seasoning Whole Wheat Tortillas or Hard Shell Corn Tortilla Shells Optional Toppings Pickled Onions Monterey Jack Cheese, shredded Shredded Lettuce Fresh Cilantro, Chopped Avocado, diced Salsa Light Sour Cream Green Onions Instructions Wash all produce under running water. Be sure mushrooms have been thoroughly washed and dried. Using a food processor or a knife, finely chop 1/2 pound of mushrooms. Heat oil in a large skillet over medium heat. Add the chopped mushrooms and sauté for 2-3 minutes. Add in the ground beef and cook thoroughly, about 7-10 minutes. Add in low sodium taco seasoning (and water if needed) and let simmer for about 2-3 minutes. Assemble your tacos with your favorite toppings. Enjoy! 6.0.6...
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