Unstuffed Cabbage Casserole

 Date: Sep. 25th, 2018 - 1:00 PM

Ingredients

2 pounds cabbage, roughly chopped

1 pound ground beef

1/4 cup water

2 and tablespoons olive oil

1 large onion, chopped

4 cloves garlic

2 tablespoons plus 1/2 cup tomato paste

1/2 cup tomatoes, diced

1 cup rice, washed and rinsed well

1 and 1/2 teaspoon salt

1 teaspoon black pepper

1 teaspoon dried mint

1 lemon, squeezed

A handful of chopped parsley

3/4 cup water

1 teaspoon cayenne pepper

Instructions:

Pumpkin Parfait

 Date: Sep. 24th, 2018 - 1:00 PM

Ingredients

1 cup pumpkin puree

1 (1 ounce) package instant sugar-free vanilla pudding mix
1 teaspoon pumpkin pie spice
1 cup evaporated skim milk
1 cup skim milk

Directions

In a mixing bowl, combine the pumpkin puree, vanilla pudding mix, pumpkin pie spice, evaporated milk and skim milk. Blend together until smooth; place in parfait glasses and chill until set.

recipe active photo

Meat Loaf with Sour Cream-Mushroom Sauce

 Date: Sep. 23rd, 2018 - 1:00 PM

Ingredients

⅓ cup fat-free milk
2 egg whites
1 cup soft whole-grain bread crumbs (1⅓ slices bread)
¼ cup chopped green onions
2 teaspoons dried Italian seasoning, crushed
¼ teaspoon salt
⅛ teaspoon ground black pepper, plus more for garnish
1 pound lean ground beef
Nonstick cooking spray
1 tablespoon butter
1½ cups sliced fresh mushrooms
1 clove garlic, minced
¼ cup thinly sliced green onions, plus more for garnish
1 (8 ounce) container light sour cream
2 tablespoons all-purpose flour
¾ cup cold water
2 teaspoons instant beef bouillon granules

Preparation

  1. Preheat oven to 350°F. Line a 2-quart rectangular baking dish with foil; set aside.
  2. In a large bowl combine milk and egg whites; beat with a fork until well mixed. Stir in bread crumbs, ¼ cup chopped green onions, the Italian seasoning, salt, and the ⅛ teaspoon pepper. Add ground beef; mix well. Shape beef mixture into a 7×4-inch rectangle in the prepared baking dish.
  3. Bake about 1 hour or until internal temperature reaches 160°F (see Tips). Spoon off fat. Let meat loaf stand for 10 minutes. Using two spatulas, carefully transfer meat loaf to serving platter, draining off as much fat as possible.
  4. Meanwhile, for sauce, coat a medium skillet with cooking spray. Add butter; melt over medium heat. Add mushrooms and garlic; cook about 4 minutes or until mushrooms are nearly tender. Stir in ¼ cup sliced green onions; cook for 1 minute more. In a small bowl stir together sour cream and flour. Stir the cold water and beef bouillon granules into the mushroom mixture. Stir sour cream mixture into mushroom mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add additional water if needed to thin to desired consistency. Serve sauce over meat loaf. If desired, sprinkle with additional sliced green onions and pepper.Meat Loaf with Sour Cream-Mushroom Sauce

Shrimp and Cucumber Salad with Creamy Avocado Dressing

 Date: Sep. 22nd, 2018 - 1:00 PM

Ingredients

Shrimp and Cucumber Salad
8 ounces peeled, deveined, cooked shrimp, halved lengthwise
1 small English cucumber, diced
Creamy Avocado Dressing
1 ripe avocado, halved, seeded, and peeled
4 ounces plain low-fat yogurt
2 tablespoons snipped fresh cilantro
2 tablespoons snipped fresh parsley
1 tablespoon lime juice
1 tablespoon olive oil
4 sprigs fresh cilantro
Lime slices (optional)

Preparation

  1. To prepare shrimp and cucumber salad: in four individual serving dishes arrange shrimp on a layer of cucumber. Set aside.
  2. To prepare the creamy avocado dressing: in a blender combine avocado, yogurt, snipped cilantro, parsley, lime juice, and oil. Cover and blend until smooth. 
  3. Spoon 1 tablespoon of the creamy avocado dressing over each serving of salad. Garnish with cilantro sprigs and, if desired, lime slices.
  • Tip: The creamy avocado dressing recipe makes more than you need for this recipe. Store the extra dressing in the refrigerator for up to 3 days. Shrimp and Cucumber Salad with Creamy Avocado Dressing

Tomato Bun Tuna Melts

 Date: Sep. 21st, 2018 - 1:00 PM
INGREDIENTS
2 6-ounce cans of tuna, drained
1/4 red onion, finely chopped
1 tbsp. chopped parsley
1/4 c. mayo
1 tbsp. Dijon mustard
Juice of 1/2 lemon
kosher salt
Freshly ground black pepper
4 large tomatoes
2 c. shredded yellow cheddar

 

DIRECTIONS
  1. Heat broiler. In a large bowl, combine tuna, onion, parsley, mayo, mustard, and lemon juice and season with salt and pepper.
  2. Slice tomatoes into thirds. (Save the middle slices for later.) Place tops and bottoms face side up on a baking sheet. Spread tuna mixture on bottom halves and top with cheddar. Season top halves with season and pepper.
  3. Broil until cheddar is melty and golden, 4 to 5 minutes.

Tuna Tomato Tuna Melt Vertical

Spaghetti Squash with Chunky Tomato Sauce

 Date: Sep. 20th, 2018 - 1:00 PM

Ingredients

1 pound lean ground beef
½ cup chopped onion (1 medium)
Yellow Onions
½ cup chopped green sweet pepper (1 small)
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
2 tablespoons tomato paste
1½ teaspoons dried Italian seasoning, crushed
⅛ teaspoon black pepper
2½ to 3 pounds whole spaghetti squash
¼ cup shredded Parmesan cheese (1 ounce)
Small fresh basil leaves (optional)

Preparation

  1. In a large saucepan cook ground beef, onion, sweet pepper and garlic until meat is brown. Drain. Add undrained diced tomatoes, tomato sauce, tomato paste, Italian seasoning and black pepper. Bring sauce to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.
  2. Prick spaghetti squash in several places with a sharp knife. Place squash in a microwave-safe baking dish. Microwave, uncovered, on 100% (high) power for 10 to 15 minutes or until tender. Let stand for 5 minutes. Halve squash lengthwise and remove seeds. Using 2 forks, shred and separate the squash pulp into strands.
  3. Serve sauce over squash. Sprinkle with Parmesan cheese. If desired, garnish with basil leaves.Spaghetti Squash with Chunky Tomato Sauce

Sweet and Sour Pork with Cabbage

 Date: Sep. 19th, 2018 - 1:00 PM

Ingredients

1 large red sweet pepper, quartered and seeded
1 teaspoon water
1 (8 ounce) can pineapple chunks (juice pack)
Yellow Onions
2 tablespoons reduced-sodium soy sauce
1 tablespoon packed brown sugar or brown sugar substitute equivalent to 1 tablespoon brown sugar (see Tip)
1 tablespoon cornstarch
2 teaspoons grated fresh ginger
2 cloves garlic
2 teaspoons rice vinegar
4 teaspoons canola oil
1 medium green sweet pepper, seeded and cut into 1-inch pieces
1 (8 ounce) can bamboo shoots, drained
12 ounces boneless pork loin, bias-sliced across the grain into strips
4 cups shredded Napa cabbage

Preparation

  1. Place red sweet pepper quarters, cut sides down, in a microwave-safe dish. Add the water. Cover with plastic wrap. Microwave on 100 percent power (high) for 4 to 5 minutes or until tender. Let stand about 10 minutes or until skin easily peels from flesh; remove and discard skin. Place red sweet pepper in a food processor; cover and process until smooth. Drain pineapple chunks, reserving ⅓ cup of the juice; set pineapple chunks aside. Add the reserved ⅓ cup pineapple juice, the soy sauce, brown sugar, cornstarch, ginger, garlic, and rice vinegar to red sweet pepper in food processor. Cover and process until combined; set aside.
  2. In a large skillet heat 1 teaspoon of the oil over medium-high heat. Add green sweet pepper; stir-fry about 2 minutes or until crisp-tender. Add bamboo shoots; stir-fry for 30 seconds. Remove vegetables from skillet. Add the remaining 3 teaspoons oil to skillet. Add pork strips; stir-fry for 2 to 3 minutes or just until done. Add the red sweet pepper mixture; cook and stir about 30 seconds or until thickened and bubbly. Cook and stir for 2 minutes more. Stir in green sweet pepper mixture and pineapple chunks; heat through. Serve over Napa cabbage.Sweet and Sour Pork with Cabbage

Cauliflower Hummus

 Date: Sep. 18th, 2018 - 1:00 PM
INGREDIENTS
1 large head of cauliflower, cut into florets
1/4 c. olive oil, divided
kosher salt
Freshly ground black pepper
1/4 c. tahini
2 tbsp. lemon juice
1 tbsp. honey
1 clove garlic, minced
1 tbsp. chopped parsley
small pinch of cayenne pepper
Pita chips, for serving

 

DIRECTIONS
  1. Preheat oven to 425°. On a large baking sheet, toss cauliflower with oil and season with salt and pepper. Bake for 20 to 25 minutes, until the cauliflower is very tender. Let cool slightly.
  2. Combine roasted cauliflower, tahini, lemon juice, honey, and garlic in a large food processor fitted with a steel blade attachment. Process until almost smooth. Check for seasoning then season to taste with salt and pepper. Gradually add oil, a tablespoon at a time, until you reach the desired consistency.
  3. Transfer to a shallow serving bowl. Sprinkle with parsley and cayenne. Drizzle with olive oil, if desired. Serve with pita chips.

Cauliflower Hummus

Broccoli Cheddar Soup

 Date: Sep. 17th, 2018 - 1:00 PM

Ingredients

Directions

Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.

Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.

Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions. 

Slow Cooker Apple Cinnamon Bread Pudding

 Date: Sep. 16th, 2018 - 1:00 PM

Ingredients

3 cups 1-inch bread cubes

4 large eggs

2 (12 fluid ounce) cans evaporated skim milk

3/4 cup packed brown sugar

2 teaspoons ground cinnamon

1 teaspoon nutmeg

Directions

  1. Combine apples and bread in the crock of a slow cooker.
  2. Beat eggs together in a bowl. Stir milk, brown sugar, cinnamon, and nutmeg into beaten eggs; pour over apples and bread.
  3. Cook on High until custard forms, 3 to 4 hours.

recipe active photo

Tomato and Garlic Pasta

 Date: Sep. 15th, 2018 - 1:00 PM

Ingredients

2 pounds tomatoes

4 cloves crushed garlic

1 tablespoon olive oil

1 tablespoon chopped fresh basil

1 tablespoon tomato paste

salt to taste

ground black pepper to taste

1/4 cup grated Parmesan cheese

Directions

Place tomatoes in a kettle and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.

Cook the pasta in a large pot of boiling salted water until al dente.

In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.

Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.

VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.

Photo of Tomato and Garlic Pasta by ALMA-LOU

Cherry Chicken Lettuce Wraps

 Date: Sep. 14th, 2018 - 1:00 PM

Ingredients

1 1/4 pounds skinless, boneless chicken breast halves, cut into bite-size pieces

1 tablespoon minced fresh ginger root

2 tablespoons rice vinegar

2 tablespoons teriyaki sauce

1 tablespoon honey

1 pound dark sweet cherries, pitted and halved

1 1/2 cups shredded carrots

1/2 cup chopped green onion

1/3 cup toasted and sliced almonds

12 lettuce leaves

Directions

  1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute chicken and ginger in hot oil until chicken is cooked through, 7 to 10 minutes. Set aside.
  2. Whisk vinegar, teriyaki sauce, remaining 1 tablespoon oil, and honey together in a bowl. Add chicken mixture, cherries, carrots, green onion, and almonds; toss to combine.
  3. Spoon 1/12 the chicken/cherry mixture onto the center of each lettuce leaf; roll leaf around filling and serve.

recipe active photo

Mandarin Chicken Pasta Salad

 Date: Sep. 13th, 2018 - 1:00 PM

Ingredients

1/3 cup rice vinegar

1/4 cup orange juice

1/4 cup vegetable oil

1 teaspoon toasted sesame oil

1 (1 ounce) package dry onion soup mix

2 teaspoons white sugar

1 clove garlic, pressed

1 (8 ounce) package bow tie pasta

1/2 cucumber – scored, halved lengthwise, seeded, and sliced

1/2 cup diced red bell pepper

1/2 cup coarsely chopped red onion

2 diced Roma tomatoes

1 carrot, shredded

1 (6 ounce) bag fresh spinach

1 (11 ounce) can mandarin orange segments, drained

2 cups diced cooked chicken

1/2 cup sliced almonds, toasted

Directions

To make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed.

Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl.

To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately.

Grilled Peanut Butter and Banana Sandwich

 Date: Sep. 12th, 2018 - 1:00 PM

Ingredients

2 tablespoons peanut butter

2 slices whole wheat bread

1 banana, sliced

Directions

  1. Heat a skillet or griddle over medium heat and coat with cooking spray. Spread 1 tablespoon of peanut butter onto one side of each slice of bread. Place banana slices onto the peanut buttered side of one slice, top with the other slice and press together firmly. Fry the sandwich until golden brown on each side, about 2 minutes per side.

recipe active photo

Vegetarian Kale Soup

 Date: Sep. 11th, 2018 - 1:00 PM

Ingredients

1 yellow onion, chopped

2 tablespoons chopped garlic

1 bunch kale, stems removed and leaves chopped

8 cups water

6 cubes vegetable bouillon

1 (15 ounce) can diced tomatoes

6 white potatoes, peeled and cubed

2 (15 ounce) cans cannellini beans (drained if desired)

1 tablespoon Italian seasoning

2 tablespoons dried parsley

salt and pepper to taste

Directions

  1. Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

Apple Coleslaw

 Date: Sep. 10th, 2018 - 1:00 PM

Ingredients

1 unpeeled red apple, cored and chopped

1 unpeeled Granny Smith apple, cored and chopped

1 carrot, grated

1/2 cup finely chopped red bell pepper

2 green onions, finely chopped

1/3 cup mayonnaise

1/3 cup brown sugar

1 tablespoon lemon juice, or to taste

Directions

  1. In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar and lemon juice. Pour dressing over salad.

recipe active photo

Whole Wheat Beer Bread

 Date: Sep. 9th, 2018 - 1:00 PM

Ingredients

1 1/2 cups whole wheat flour

4 1/2 teaspoons baking powder

1 1/2 teaspoons salt

1/3 cup packed brown sugar

1 (12 fluid ounce) can or bottle beer

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
  2. In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.
  3. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

Photo of Whole Wheat Beer Bread by Betty Latvala

Pineapple Chicken Tenders

 Date: Sep. 8th, 2018 - 1:00 PM

Ingredients

1/2 cup packed brown sugar

1/3 cup light soy sauce

2 pounds chicken breast tenderloins or strips

skewers

Directions

  1. In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil. 
  2. Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes. 
  3. Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.
  4. Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely. 

recipe active photo

Healthy Banana Cookies

 Date: Sep. 7th, 2018 - 1:00 PM

Ingredients

2 cups rolled oats

1 cup dates, pitted and chopped

1/3 cup vegetable oil

1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). 
  2. In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
  3. Bake for 20 minutes in the preheated oven, or until lightly brown.

recipe active photo

Roast Chicken and Sweet Potatoes

 Date: Sep. 6th, 2018 - 1:00 PM

Ingredients

2 tablespoons whole-grain or Dijon mustard
2 tablespoons chopped fresh thyme or 2 teaspoons dried
2 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon freshly ground pepper, divided
1½-2 pounds bone-in chicken thighs, skin removed
2 medium sweet potatoes, peeled and cut into 1-inch pieces
1 large red onion, cut into 1-inch wedges

Preparation

  1. Position rack in lower third of oven; preheat to 450°F. Place a large rimmed baking sheet in the oven to preheat.
  2. Combine mustard, thyme, 1 tablespoon oil and ¼ teaspoon each salt and pepper in a small bowl; spread the mixture evenly on chicken.
  3. Toss sweet potatoes and onion in a bowl with the remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables on it. Place the chicken on top of the vegetables.
  4. Return the pan to the oven and roast, stirring the vegetables once halfway through, until the vegetables are tender and beginning to brown and an instant-read thermometer inserted into a chicken thigh registers 165°F, 30 to 35 minutes.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Roast Chicken & Sweet Potatoes

Eggs in Tomato Sauce with Chickpeas & Spinach

 Date: Sep. 5th, 2018 - 1:00 PM

Ingredients

2 tablespoons extra-virgin olive oil
4 cups baby spinach, chopped (about 5 ounces)
4 cloves garlic, sliced
2 cups canned crushed tomatoes
1 (15 ounce) can no-salt-added chickpeas, rinsed
¼ cup heavy cream
½ teaspoon salt
4 large eggs
1 tablespoon chopped fresh thyme
½ teaspoon ground pepper

Preparation

  1. Heat oil in large skillet over medium heat. Add spinach and garlic. Cook, stirring, until the spinach has wilted and the garlic is beginning to brown, about 2 minutes.
  2. Reduce heat to medium-low. Add tomatoes, chickpeas, cream and salt. Adjust heat to maintain a simmer. Crack an egg into a small bowl, taking care not to break the yolk. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is contained (some white may spread out). Repeat with the remaining eggs, evenly spacing them around the pan. Sprinkle the sauce with thyme; cover and cook until the eggs reach desired doneness, 6 to 8 minutes for medium-set. Remove from the heat and sprinkle with pepper.

Eggs in Tomato Sauce with Chickpeas & Spinach

Steamed Broccoli with Sesame Lime Dressing

 Date: Sep. 4th, 2018 - 1:00 PM

Ingredients:

  • 1 bunch of broccoli, cut into florets, stalks peeled & sliced on the diagonal
  • 1 Tbsp. toasted sesame oil
  • 1 Tbsp. low sodium soy sauce or tamari (gluten-free)
  • 1 Tbsp. Crosby’s Fancy Molasses
  • 3 Tbsp. fresh lime juice
  • Salt & freshly ground black pepper to taste
  • 1/2 Tbsp. sesame seeds, lightly toasted
  • Dash of Tabasco or sriracha (optional)

Instructions:

  1. Steam the broccoli until tender but firm then plunge into ice cold water to stop the cooking. Drain well.
  2. To make the dressing measure all ingredients into a mason jar with a tight fitting lid. Give it a good shake until well combined.
  3. Plate broccoli and pour over the dressing. Sprinkle with sesame seeds.

broccoli salad with sesame lime dressing

Apple Sage Baked Beans

 Date: Sep. 3rd, 2018 - 1:00 PM

Ingredients:

  • 2 cups dried white beans
  • 1 slice bacon (omit for vegetarian/vegan version)
  • 1 onion, chopped
  • 1 carrot, chopped
  • 2 apples, peeled and cut in chunks
  • 1/2 cup Crosby’s Fancy Molasses
  • 1/2 cup maple syrup
  • 1 Tbsp Dijon mustard
  • 1-2 Tbsp. chopped fresh sage (or ½-1 Tbsp. dried)*
  • 2 cloves garlic, minced
  • 1/2 tsp. salt
  • Generous pinch of pepper
  • 1 1/2 cups water

*Can substitute thyme.

Instructions:

  • Soak 2 cups of dried white beans in water overnight.
  • The next day, drain the beans, put them in a pot and cover with water. Bring to a boil, and simmer for 45 minutes.
  • Fry the bacon (if using), discard pan drippings and roughly chop.
  • Drain the beans and put them in a large ovenproof pot with a tight fitting lid, or a bean crock. Add the bacon, chopped carrot, onion and apple.
  • Mix together the molasses, maple syrup, Dijon, sage, garlic, salt, pepper and water and pour over the beans. (Add additional water, if required, so beans are just covered.).
  • Cover the pot and cook at 275 F for 4-6 hours, until tender. Stir occasionally and add water if necessary so the beans do not dry out. Take the lid off for the last hour of cooking to help the beans brown and to thicken the sauce.

Apple Sage Baked Beans: A classic recipe for molasses baked beans seasoned with savoury sage and tart apples.

Chocolate Pecan Energy Bites

 Date: Sep. 2nd, 2018 - 1:00 PM

Ingredients:

  • 1 generous cup pecans or walnuts (or a combination)
  • 1 cup pitted dates (lightly packed)
  • 1/3 cup cocoa powder
  • 1 Tbsp. Crosby’s Fancy Molasses
  • 1 Tbsp. maple syrup
  • ¼ cup unsweetened shredded coconut
  • ¼ tsp. salt

Instructions:

  1. Whir the nuts in a food processor until crumbly.
  2. Add the dates and process until nuts and dates are combined.
  3. Add remaining ingredients and process until the mixture sticks together. (Don’t let it get too smooth – you still want some texture.)
  4. Form into tablespoon-sized balls and chill.

Chocolate Pecan Energy Bites make a great healthy snack. They're gluten-free, vegan and Paleo too.

Turkey Sloppy Joes

 Date: Sep. 1st, 2018 - 1:00 PM

Ingredients:

  • 2 Tbsp. oil
  • 1 lb. ground turkey (or chicken)
  • 1 red pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp. chili powder
  • ¼ tsp. smoked paprika
  • ¼ tsp. salt
  • 1 cup crushed tomatoes
  • ¼ cup ketchup
  • ¼ cup chili sauce (can substitute additional ketchup)
  • 2 Tbsp. molasses
  • 1 Tbsp. mustard (I use Dijon)
  • 1 cup water
  • 1 Tbsp. cider vinegar
  • 1 tsp. Worcestershire sauce
  • Freshly ground black pepper, to taste

Instructions:

  1. Over medium heat, warm 1 Tbsp. of the oil in a large pot. Add the turkey and break it up with a wooden spoon. Saute until cooked, stirring often. Remove to a plate.
  2. In the same pot, add diced onion, pepper, garlic, spices and salt. Saute until soft but not browned (about 5 minutes).
  3. Add tomatoes, ketchup, chili sauce, molasses, mustard, water and cooked turkey. Bring to a simmer and cook, stirring often, 20 minutes.
  4. Stir in vinegar and Worcestershire sauce and season with pepper. Cook five more minutes.
  5. Serve over toasted buns or use as a taco filling.

Turkey Sloppy Joes: a Friday night supper that's easy to throw together. This contemporary version is healthier and more flavourful than your typical Sloppy Joes