1 refrigerated piecrust 1 teaspoon sugar ½ teaspoon cinnamon 1 1/2 cups fresh fruit (single fruit or a mix of whatever is in season such as strawberries, blueberries, peaches, etc.) 2 teaspoons wheat germ Honey (optional) Colorful, decorative sprinkles (optional)
Directions: Preheat oven to 375°.
Mix sugar and cinnamon together in a small bowl. Using a cookie cutter (3 inches or smaller), cut piecrust into shapes. Sprinkle shapes with sugar cinnamon mixture. Bake on parchment lined cookie sheet in preheated oven for 10-12 minutes until lightly browned. Top with decorative sprinkles. Cool. Read more
1 (13.25 ounce) box whole-wheat penne (or other shape) pasta 4 medium tomatoes, chopped or 1 pound grape tomatoes, halved ½ pound fresh low-fat, mozzarella cheese, in ½” cubes or fresh mozzarella “pearls” 1/3 cup chopped fresh sweet basil ¼ cup olive oil 1 tablespoon Italian seasoning 1 tablespoon balsamic vinegar ½ teaspoon salt (optional)
Directions: Cook pasta according to package directions. Rinse with cold water and drain. Add tomatoes, cheese and sweet basil.
In a separate small bowl, combine oil, seasoning, vinegar and salt (if using). Add to pasta mixture and chill.
Calories/Serving 266 Nutrition: One serving provides approximately: 9 g Protein, 31 g Carbohydrates, 4 g Fiber, 12 g Fat (4 g saturated), 18 mg Cholesterol, 1 mcg Folate, 1 mg Iron, 22 mg Sodium
6 cups hot cooked whole-wheat penne pasta 2 tablespoons olive oil 1 tablespoon balsamic vinegar 3 garlic cloves, crushed 2 cups chopped fresh or baby spinach ½ cup chopped fresh basil ¼ cup chopped pitted Kalamata olives 2 tablespoons capers ¾ cup (3 ounces) crumbled feta cheese
Directions: *Cook pasta according to package directions; drain. Return cooked pasta to cooking pot. With heat on low, add olive oil, vinegar and garlic, heat until warmed through. Add spinach and basil, toss well. Remove from heat and stir in remaining ingredients.
Servings: 4 *Time Saver Tip: Cook the whole box of pasta according to package directions. Freeze the leftovers in a freezer bag, reheat for later use.
4 poblano chilies ½ cup reduced sodium chicken broth ½ cup uncooked bulgur 1 tablespoon olive oil 1 cup chopped onion 3 garlic cloves, minced 1 (15-ounce) can no-salt added black beans, drained and rinsed 1 (4-ounce) can chopped green chilies, undrained 2 teaspoons cumin ¾ cup shredded sharp cheddar cheese 2 cups prepared salsa
Directions: Preheat oven to 375°.
Bring the broth to a boil in a medium saucepan; gradually stir in bulgur. Remove from heat; cover and let stand for 30 minutes.
Cut poblanos in half and remove stems and seeds. Read more
1 cup uncooked wheat berries 2 cups boiling water ½ cup dried porcini or shitake mushrooms (about ¾ ounce) ½ cup finely chopped fresh parsley 3 garlic cloves, minced 1 ½ teaspoons olive oil 1 cup diced onion 4 carrots, sliced 6 cups reduced sodium chicken broth ½ cup white wine (or unsweetened apple juice can be substituted for wine) 1 tablespoon tomato paste 1 ½ cups cooked whole-wheat pasta such as penne 5 ounces fresh spinach ½ teaspoon salt ¼ teaspoon black pepper 6 tablespoons (1 ½ ounces) grated fresh Parmesan cheese
Directions: Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil; reduce heat, and cook, uncovered, 1 hour or until tender. Drain.
Combine 2 cups boiling water and mushrooms in a bowl; cover and let stand 30 minutes. Drain mushrooms, reserve soaking liquid. Discard mushroom stems; thinly slice mushroom caps.
Combine parsley and garlic; divide into 2 equal portions. Read more
1 pork tenderloin, about 1 ¼ pound 2 garlic cloves, minced ¼ cup finely chopped flat leaf parsley 2 tablespoons chopped fresh thyme leaves ¼ teaspoon salt ¼ teaspoon black pepper
Couscous: 2 tablespoons olive oil, divided 1 cup Israeli couscous, uncooked 1¾ cup water ½ teaspoon salt Dash ground black pepper ¼ cup crumbled feta cheese 1 large English cucumber ¼ cup chopped parsley 1 cup grape tomatoes, halved 1 tablespoon lemon juice
Directions: In small bowl combine garlic, parsley, thyme, ¼ teaspoon salt and pepper. Rub pork with herb and garlic mixture. Cook on preheated grill until center of pork reaches 140°, about 15 minutes. Transfer to cutting board and let rest for 10 minutes. Read more
Cilantro Pistachio Pesto (makes ¾ cup) 1 bunch fresh cilantro (about 2 cups) 2 cloves garlic, minced 1 tablespoon lemon juice ¼ cup grated Parmesan cheese ¼ teaspoon cayenne pepper ½ cup salted pistachios, toasted, divided ¼ teaspoon salt 1/3 cup olive oil
Rest of recipe: 1 (13.25 ounce) box whole-wheat rotini or penne pasta 2 cups shredded or chopped cooked white meat chicken (cooked leftovers or rotisserie chicken are options) 1½ cups grape tomatoes, halved
Directions: To prepare pesto, put cilantro, garlic, lemon juice, Parmesan cheese, cayenne pepper, pistachios (minus 2 tablespoons), and salt in a food processor or blender. Add about half the olive oil and blend. Add remainder of olive oil and blend until mixture reaches desired consistency.
Bring a large pot of water to a boil. Cook pasta according to package directions; drain.
Return pasta to cooking pot on low heat, add pesto and chicken, heating until warmed through. Add tomatoes. Stir to combine. Read more