Category: Recipes

Cilantro-Lime Yogurt Sauce

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Cilantro-Lime Yogurt Sauce

Image Source:www.milkmeansmore.org

Keyword: Side, Snack
Ingredients
  • 1 cup plain Greek yogurt
  • 1/4 cup chopped fresh cilantro
  • 1 lime juiced
  • 1/2 teaspoon salt
Instructions
  1. Stir yogurt, cilantro, lime juice, and salt together in a bowl until smooth.
  2. Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

Baked Lentils and Brown Rice

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Baked Lentils and Brown Rice

Image Source/Recipe Source:www.fromachefkitchen.com

Keyword: Entrée
Ingredients
  • 2 cups low-sodium broth chicken or vegetable
  • 1 cup water
  • 1 cup lentils rinsed
  • 1/2 cup whole grain brown rice uncooked
  • 1 small onion chopped
  • 2 teaspoon Italian seasoning
  • 2 garlic cloves minced
  • 1/2 cup shredded carrots
  • 1 cup low-fat shredded cheese
Instructions
  1. In a baking dish, combine all of the ingredients, except the cheese.
  2. Cover with foil and bake at 300 degrees for 1 hour and 10 minutes.
  3. Remove from oven and carefully remove foil. Spread the cheese over the beans mixture and bake for an additional 20 minutes.

Confetti Pepper Cornbread

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Confetti Pepper Cornbread
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Image Source/Recipe Source:www.ontrackdiabetes.com

Keyword: Side
Servings: 9
Ingredients
  • 1 cup whole wheat flour
  • 1 cup cornmeal
  • 1/3 cup sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 large egg
  • 1 cup low-fat buttermilk
  • 1/3 cup nonfat plain yogurt
  • 2 red or green chili peppers like jalapeño or serrano
  • 1/2 cup diced red bell pepper
  • 1/2 cup corn kernels
Instructions
  1. Preheat oven to 400°F. Lightly spray a 9×9 baking dish with non-stick spray or wipe the inside with a little oil, set aside.
  2. Prepare the chilies. Remove the stems then slice from top to bottom. Use a small sharp knife to remove the white membrane and seeds. Finely dice the chilies, the pieces should be approximately the size of grains of rice. For a little more heat in your cornbread leave some of the seeds. The diced chilies should equal between 2 tablespoons and 1/4 of a cup. Discard stems, seeds, and membranes then wash hands immediately with warm soapy water. Set prepared chillies aside with the diced bell pepper and corn kernels.
  3. In a medium bowl, use a fork to combine the flour, cornmeal, sugar, baking powder, and salt.
  4. In a large bowl, gently lightly beat the egg before adding the buttermilk and yogurt. Whisk wet liquid until it is uniform in color and texture. Mix the chilies, bell pepper, and corn into the liquid.
  5. Add the dry ingredients to the liquid in two batches, mix just enough to combine the wet and dry ingredients. The batter will be thick. Pour the batter into your prepared baking dish.
  6. Bake in the preheated oven for 25 -30 minutes until the top is golden and the edges are slightly brown. Check the center of the cornbread for doneness by inserting a toothpick straight in the middle, it should come out clean.
  7. Allow the cornbread to cool and rest in the pan for 10 minutes prior to serving.

One Pot Cheesy Broccoli Chickpea Rice Casserole

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Cheesy Broccoli Chickpea Rice Casserole
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Recipe Source/ Image Source:www.savorthemoments.com

Keyword: Entrée
Servings: 4
Ingredients
  • 1 tbsp oil
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 cup quick cooking brown rice
  • 2 cups skim milk
  • 1 cup vegetable broth
  • 1 tsp salt
  • 2 broccoli crowns cut into small florets
  • 2 cups chickpeas (garbanzo beans) rinsed and drained,
  • 1 cup grated cheese
Instructions

  1. Heat the oil in a large skillet or saute pan over medium heat. Add the onion and saute 5 minutes until softened. Add the garlic and saute 30 seconds more.

  2. Add the rice to the pan and toast for 1-2 minutes. Add the milk, broth and salt and stir to combine. Bring to a boil, then reduce the heat to low, cover and cook for 10 minutes or until the rice has about 5-8 minutes left of cooking time.
  3. Remove the lid and stir in the broccoli and chickpeas. Cover and continue to cook for about 5 minutes more.

  4. When the rice is done, remove from heat and stir in half of the cheese. Top the casserole with the remaining cheese and let stand until melted. Serve and enjoy!

Blueberry-Banana Muffins

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Blueberry-Banana Muffins

Image Source/Recipe Source:www.christinalakefitness.com

Keyword: Breakfast
Ingredients
  • 2 cup whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 1 large egg
  • 2 egg whites
  • 1 cup milk
  • 1/4 cup sugar
  • 1/4 cup olive oil
  • 1 tsp vanilla
  • 1/2 cup mashed very ripe banana (about 1-1/2 bananas)
  • 1-1/2 cup frozen blueberries
Instructions
  1. Whisk together first 4 ingredients up to nutmeg.
  2. Whisk together next 7 ingredients up to banana in a separate bowl.
  3. Add blueberries to dry mix; stir until blueberries are coated with the flour.
  4. Add wet mix to dry mix. Stir just until moistened (be careful not to over mix)
  5. Pour batter into 12-muffin pan coated with cooking spray. Bake for 17-20 minutes at 400 degrees F.
  6. They’re ready when a toothpick inserted comes out clean. Let them sit for a few minutes before popping them out and letting them cool on a wire rack.