Sweet Thai Chili 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/

Butternut Squash, Ricotta and Sage Crostini

Butternut Squash, Ricotta and Sage Crostini

Ingredients

  • 3 Cups Cubed Butternut Squash
  • 2 Tbsp Olive Oil, divided
  • 1 Tbsp. Light Brown Sugar, packed
  • salt and pepper, to taste
  • Fresh Sage Leaves, washed and dried
  • 3/4 Cup Ricotta Cheese, part skim
  • Zest and Juice From 1 Lemon
  • Whole Grain Baguette, cut into slices

Instructions

  1. Preheat the oven to 425 F.
  2. Cut the baguette into long thin slices and place on a baking sheet. Lightly season each slice with olive oil, salt, and pepper. Bake in the oven for 3-5 minutes until slightly toasted.
  3. Meanwhile, prep the butternut squash. In a large bowl, combine the cubed squash, 1 Tbsp of olive oil, brown sugar, salt, and pepper. Spread evenly over another baking sheet.
  4. When you remove the toasted baguette from the oven, place the butternut squash into the oven and roast for 25-30 minutes.
  5. While the squash is roasting, place a small skillet with 1 Tbsp of olive oil over medium heat. Add the sage leaves and cook until the edges begin to curl and the leaves turn a darker green. With a tongs, transfer to a paper towel once they are done. Set aside. Once cooled, cut the leaves into small strips.
  6. In a small bowl, mix together the ricotta cheese, zest from 1 lemon, and season lightly with salt and pepper.
  7. Once the butternut squash is finished roasting, it's time to assemble the crostinis. Start by spreading some of the ricotta mixture over each baguette slice. Top with 5-6 butternut squash cubes and drizzle with lemon juice and olive oil. Garnish with cooked sage leaves.

Notes

This is the perfect appetizer for your holiday gatherings with family and friends! Recipe adapted from epicurious

http://celebratemore.com/home/butternut-squash-ricotta-sage-crostini/

Sweet and Spicy Brussels Sprouts

Sweet and Spicy Brussels Sprouts

Ingredients

  • 1 pound of Brussels sprouts, trimmed and sliced in half
  • 1 Tbsp. Olive Oil
  • Salt and Pepper, to taste
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1 Tbsp. Honey
  • 1 1/2 tsp Sriracha Sauce

Instructions

  1. Preheat the oven to 400 F.
  2. In a mixing bowl, combine Brussels sprouts, olive oil, salt, pepper, and red pepper flakes. Toss together until evenly coated. Arrange Brussels sprouts onto a cast iron skillet and bake in the oven for 25-30 minutes, or until golden brown. Broil them for about 2 minutes at the end to crisp up the Brussels sprouts.
  3. In a small bowl, mix together the honey and Sriracha sauce with a fork.
  4. Carefully remove the Brussels sprouts from the oven. Add in the honey and Sriracha mixture and stir together with a rubber spatula. Serve as a side dish with ranch or blue cheese if desired.

Notes

This is a perfect side dish for Thanksgiving and other Holiday gatherings! Need more spice? Add more red pepper flakes and opt for more Sriracha sauce.

Recipe adapted from AllRecipes.com

http://celebratemore.com/home/sweet-and-spicy-brussels-sprouts/

Crazy Fresh Apple Salsa

Crazy Fresh Apple Salsa

Yield: 4 servings

Ingredients

  • 2 Cups Apple, diced
  • 1/2 Cup Red Bell Pepper, diced
  • 1/3 Cup Lime Juice
  • 1/4 Cup Red Onion, diced
  • 1 Tbsp. Honey
  • 1/4 tsp Salt
  • 1/4 tsp Ground Black Pepper
  • 1 Jalapeno, seeded and minced

Instructions

  1. Add all ingredients together in a large bowl.
  2. Stir until ingredients are evenly mixed.
  3. Serve with favorite dipping chips or whole grain crackers.

Notes

Recipe from Crazy Fresh

http://celebratemore.com/home/crazy-fresh-apple-salsa/

Autumn Squash Zoodles

Autumn Squash Zoodles

Ingredients

  • 2 Package of Butternut Squash Veggie Spaghetti
  • 2 Chicken Breasts
  • 1 Tbsp Oil
  • 1 Cup Dried Cranberries, 50% less sugar
  • 1 Cup Walnuts, chopped
  • Salt and Pepper, to taste
  • 1 Tbsp. Fresh Thyme
  • 2 Tbsp. Balsamic Vinegar
  • 3 Tbsp. Honey

Instructions

  1. Heat a large skillet over medium high heat and add oil.
  2. In a small bowl, whisk together balsamic and honey. Then set aside.
  3. Place the chicken in the skillet and season lightly with salt and pepper. Cook until internal temperature reaches 165 F.
  4. Add in butternut squash veggie spaghetti into the skillet with the chicken. Toss with a tongs to coat evenly with excess oil from the chicken.
  5. Add in dried cranberries and chopped walnuts into the pan. Mix together with the tongs. Cook for about 7-8 minutes until veggie spaghetti is tender.
  6. Add the balsamic and honey glaze and toss gently to mix.
  7. Cook for another 2-3 minutes. When serving, garnish with fresh Thyme.
http://celebratemore.com/home/autumn-squash-zoodles/

Shrimp Scampi Over Zucchini Spirals

Shrimp Scampi Over Zucchini Spirals

Ingredients

  • 2 Tbsp butter
  • 3/4 Lb. large shrimp, peeled and deveined
  • 2 large cloves garlic, minced
  • 1/2 cup white wine or vegetable broth
  • 1 (12 oz.) package Green Giant Veggie Spirals™ Zucchini, cooked according to package directions and drained
  • 2 Tbsp chopped fresh parsley (optional)

Instructions

  1. Heat butter in large skillet over medium-high heat until butter is melted.
  2. Toss shrimp with garlic and season with salt.
  3. Add shrimp to skillet and cook 5-8 minutes until shrimp turn pink, stirring occasionally.
  4. Add wine (or broth) and simmer 1 minute.
  5. Add Green Giant Veggie Spirals™ Zucchini and toss to coat.
  6. Sprinkle with parsley and serve hot.
http://celebratemore.com/home/shrimp-scampi-over-zucchini-spirals/

Fruit Kabobs

Fruit Skewers

Ingredients

  • Pineapple, cubed
  • Strawberries, halved
  • Kiwi, cubed
  • Grapes, green or red
  • Blueberries
  • Oranges, sliced

Instructions

  1. Using a wooden skewer or Popsicle stick, carefully place each piece of fruit onto the skewer.
  2. Enjoy right away or cover with plastic wrap and keep in the fridge for a few days.

Notes

Try serving these with our Greek Yogurt Fruit Dip!

http://celebratemore.com/home/fruit-kabobs/

 

Zucchini Energy Bites

Zucchini Energy Bites

Ingredients

  • 3/4 Cup Zucchini, grated
  • 1 3/4 Cup Oats
  • 3/4 Cup Chunky Nut Butter
  • 2 Tbsp. Ground Flaxseed
  • 2 Tbsp. Honey
  • 3/4 tsp Ground Cinnamon

Instructions

  1. To drain the excess liquid out of the grated zucchini, place the zucchini shreds between two sheets of paper towels and squeeze out the excess liquid. Then place the zucchini shreds in a large mixing bowl.
  2. Add oats, nut butter, flax seed, honey, and cinnamon to the large bowl. Stir until well combined. It's easiest if you mix with your hands!
  3. Roll the mixture into small, bite-sized balls. Place them in a large plastic bag or a large container with a lid. Keep refrigerated until ready to eat.

Notes

Let the kids get a little messy in the kitchen and encourage them to mix with their hands. This is a great option for part of a breakfast, adding to lunches or even an after school snack.

http://celebratemore.com/home/zucchini-energy-bites/

Whole Grain Pasta Salad

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/

Southwestern Stuffed Sweet Potatoes

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

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/

Hummus

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

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/

Pizza Roll-Ups

Pizza Roll-Ups

Yield: 1

Ingredients

  • 1 100% Whole Wheat Tortilla
  • 2 Tbsp. Pizza Sauce
  • 1/2 Tbsp Italian Seasoning
  • 1/4 Cup Shredded Cheddar Cheese
  • Optional Toppings:
  • Deli Ham, Turkey, Turkey Pepperoni, Cooked Ground Beef or Turkey
  • Raw Vegetables (Sweet Peppers, Tomatoes, Black Olives, Onions)

Instructions

  1. Spread the pizza sauce evenly over the wrap.
  2. Add Italian seasoning, protein, vegetables and cheese.
  3. Roll tightly and eat in the microwave for 90 seconds, or until cheese is melted.

Notes

Dietitian's Tips: Look for whole wheat flour as the first ingredient on the back of your tortillas to ensure that it is 100% whole grain. Look for Italian Seasoning with no salt added.

http://celebratemore.com/home/pizza-roll-ups/

Omelet In A Cup

Omelet In A Cup

Yield: 1

Ingredients

  • 2 Large Eggs
  • 1 Tbsp. Shredded Cheese
  • 1 Tbsp. Chopped Onion
  • 1 Tbsp. Chopped Bell Pepper
  • 1 Tbsp. Ham, Chopped

Instructions

  1. Spray a microwave safe mug with non-stick spray. Crack two eggs into the mug and beat with a fork until well mixed.
  2. Microwave eggs for 1 minute. Remove from the microwave and add toppings: cheese, onion, bell pepper, and ham. Stir well. Microwave for an additional 30-60 seconds, or until egg is cooked through.
  3. Season with salt and pepper if needed. Be careful when eating, as mug may be hot.

Notes

Dietitian's Tip: Serve with a side of fruit fruit and a glass of milk or low-fat yogurt for a complete meal.

Recipe provided by Reach Up Head Start Early Head Start

http://celebratemore.com/home/omelet-in-a-cup/