Author: Michael Hetrick

Vegetable Chili

Print
Vegetable Chili

Image Source:/cookieandkate.com

Keyword: Entrée, Soup
Ingredients
  • 1 medium onion
  • 2 cans low-sodium diced tomatoes
  • 2 medium carrots
  • 1 cup water
  • 1 large bell pepper
  • 1 tbsp canola oil
  • 1 can low-sodium black beans drained
  • 2 tbsp chili powder
  • 1 can corn drained
  • chicken or ground turkey meat optional
Instructions

  1. Rinse, peel, and dice onion and carrots. Rinse and dice bell pepper. In colander, drain and rinse black beans.

  2. In colander, drain and rinse black beans.

  3. Add beans, tomatoes, water, and chili powder to pot and mix well. Lower heat to medium. Cook until all flavors have been blended, about 15 minutes.

Tuna Patties

Print
Tuna Patties

Image Source/ Recipe Source: www.simplyrecipes.com

Ingredients
Sauce
  • 1/2 cup plain low-fat Greek yogurt
  • 1/3 cup chopped tomatoes
  • 1 tbsp onion finely chopped
Tuna Patties
  • 2 6 oz. cans tuna drained and flaked
  • 3/4 cup quick or old fashioned oats uncooked
  • 1/3 cup skim or low-fat milk
  • 2 tbsp onion finely chopped
  • 1 tsp dill weed
  • 1/4 tsp salt
Instructions

  1.  For sauce, combine all ingredients; mix well. Chill. 

  2. For tuna cakes, combine remaining ingredients except margarine; mix well. Shape to form 5 oval patties about 1-inch thick.
  3. Pan fry in margarine over medium heat 3 to 4 minutes on each side or until golden brown and heated through. Serve with sauce.

Salsa Chicken

Print
Salsa Chicken

Servings: 4 people
Ingredients
  • 1 lb boneless skinless chicken breasts
  • 1 16 oz bottle chunky salsa
  • 3/4 cup low-fat cheddar cheese
  • 1 8 oz can corn
Instructions
  1. In a large baking dish pour a small amount of Salsa on the bottom of the dish and sprinkle some corn.
  2. Trim off any excess fat off chicken breasts and place on top of the salsa/corn mixture in the dish.
  3. Pour the remaining salsa and corn over the chicken and cover with foil.
  4. Bake at 350 for 45 minutes
  5. When done, sprinkle the cheese over the chicken and place the oven on Broil and cook, uncovered, until the cheese is melted and slightly browned.

Pesto Chicken Pasta Salad

Print
Pesto Chicken Pasta Salad

Image Source/ Recipe Source: www.lindasbestrecipes.com

Ingredients
  • 1 pound whole wheat pasta cooked
  • 2 cups pre-cooked or canned chicken chopped or shredded
  • 1/2 cup cherry tomatoes halved
  • 1/3 cup shredded parmesan cheese
  • 1/2 cup basil pesto
  • Pepper to taste
Instructions
  1. Cook pasta according to package instructions and place in a large bowl.
  2. Add chicken, tomatoes, and parmesan cheese to bowl with pasta.
  3. Add pesto. Toss to combine.
  4. Top with pepper and parmesan cheese, as desired.
  5. Serve immediately or cover and chill before serving.

Pumpkin, Raisin, Oatmeal Cookies

Print
Pumpkin, Raisin, Oatmeal Cookies
Servings: 12
Ingredients
  • 1 cup quick oats
  • ¼ cup raisins
  • ¼ teaspoon salt
  • ½ teaspoon pumpkin pie spice
  • ⅓ cup canned pumpkin
  • 1 tablespoon oil such as canola
  • ½ teaspoon vanilla extract
  • 2 tablespoons honey
Instructions
  1. Combine all the dry ingredients.
  2. Mix in the wet ingredients and roll into balls.
  3. Serve or refrigerate them for later consumption.