If you’re like me, I like to try new recipes. Whether you’re looking for a new salad, side dish, meat and potatoes or dessert, we’ve covered them all. I can’t wait to try these!
Strawberry Spinach Pasta Salad with Orange Poppy Seed Dresssing
Strawberry Poppy Seed Chicken Salad
Garlic Steak and Potato Foil Packs
Mashed Cauliflower and Spinach
It’s never too late to make healthier choices!
Tired of the same old thing for dinner! Try 77 Recipes’ Teriyaki Chicken Casserole.
It’s never too late to make healthier choices!
HEALTHY SPRING SALADS
I couldn’t choose just one spring salad recipe, so I’m sharing the link to momstown.ca. You can decide which one you’ll try first!
For more recipes, check out our GET HEALTHY archives.
HEALTHY CHICKEN WITH POTATOES AND SQUASH
Healthy eating doesn’t need to cost a lot of money OR time!
INGREDIENTS
2 tablespoons minced garlic, divided
1 teaspoon salt
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon dried rubbed sage
1 (3 1/2-pound) roasting chicken
Cooking spray
12 ounces red potatoes, cut into wedges
1 1/2 cups cubed peeled butternut squash (about 8 ounces)
2 tablespoons butter, melted
PREPARATION
1. Preheat oven to 400°.
2. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.
3. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into the meaty part of the thigh registers 165°. Let stand 10 minutes. Discard skin.
For more recipes, check out our GET HEALTHY archives.
HEALTHY HOMEMADE MAC & CHEESE
INGREDIENTS
• 3 tablespoons plain dry breadcrumbs
• 1 teaspoon extra virgin olive oil
• 1/4 teaspoon paprika
• 1 16-ounce or 10-ounce package frozen spinach, thawed
• 1 3/4 cups low-fat milk, divided
• 3 tablespoons all-purpose flour
• 2 cups shredded extra-sharp cheddar cheese
• 1 cup low-fat cottage cheese
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 8 ounces (2 cups) whole-wheat elbow macaroni (or penne)
PREPARATION
1. Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.
2. Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture.
3. Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in cheddar cheese until melted. Stir in cottage cheese, nutmeg, salt and pepper.
4. Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
5. Bake the casserole until bubbly and golden, 25 to 30 minutes.
For more recipes, check out our GET HEALTHY archives.
TRY THIS LIGHT AND DELIGHTFUL RECIPE!
ROASTED PEAR AND GRAPE KUCHEN
INGREDIENTS
1/2 cup warm 2% reduced-fat milk (100° to 110°)
2 1/4 teaspoons dry yeast
1/2 cup granulated sugar, divided
2 tablespoons canola oil, divided
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 large eggs
9 ounces all-purpose flour (about 2 cups)
6 tablespoons unsalted butter, softened and divided
Baking spray with flour
1 1/2 cups seedless red grapes
2 firm peeled pears, cut into 1/4-inch-thick slices
1/4 cup chopped pecans
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 1/2 cups frozen reduced-calorie whipped topping, thawed
PREPARATION
1. Combine milk, yeast, and 1/2 teaspoon granulated sugar in a large bowl; stir with a whisk. Let stand 5 minutes.
2. Add remaining granulated sugar, 1 tablespoon oil, vanilla, rind, salt, nutmeg, and eggs; beat with a mixer at low speed until well combined. Add flour; beat at low speed 5 minutes or until batter is smooth. Add 5 tablespoons butter, 1 tablespoon at a time, beating after each addition. Smooth batter into a 9-inch springform pan coated with baking spray. Cover and let rise in a warm place (85°), away from drafts, 1 1/2 hours.
3. Preheat oven to 450°.
4. Combine remaining 1 tablespoon oil, grapes, and pears; arrange in a single layer on a baking sheet. Bake at 450° for 20 to 25 minutes or until tender. Cool completely. Reduce oven temperature to 350°.
5. Melt remaining 1 tablespoon butter. Combine grape mixture, butter, pecans, brown sugar, and cinnamon. Arrange mixture over dough. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack. Remove from pan, and place on a serving platter. Serve with whipped topping.
our very best suggestion for simplifying your Holiday? Remember the reasons why you are celebrating and the things that are most important to you!
Thanks to Deb Wise at myrecipes.com!
For more healthy and delicious recipes, check out our Archives!
PRINT THIS ONE TO PIN TO YOUR FRIDGE!
Baked Sweet Potatoes with Ginger and Honey
• 3 pounds sweet potatoes, peeled and cubed
• 1/2 cup honey
• 3 tablespoons grated fresh ginger
• 2 tablespoons walnut oil
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground black pepper
1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.
3. Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.
For more healthy and delicious recipes, check out our Archives!
P.S. Check out these clever Christmas cookie recipes
from kidsactivitiesblog.com!
Try this yummy recipe for Swiss Chard Lasagna, direct from Martha Stewart!
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For more healthy and delicious recipes, check out our Archives!
A friend shared this Chickpea Veggie Salad recipe from Deanna Trask’s Nutritious Living Facebook post.
I’ve made it several times, and everyone loved it!
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CHICKPEA VEGGIE SALAD
1 can of chickpeas – drained and rinsed
1/3 of a cucumber – chopped
1/2 of a tomato – chopped
1 pepper (I like to use 1/2 green and 1/2 red, orange or yellow pepper) – chopped
1/3 of a red onion – chopped
2 stalks of celery – chopped
1 clove of garlic (use a press)
1/4 cup of olive oil
Juice from 1/2 a lemon
1 tbsp of red wine vinegar
1/4 – 1/2 tsp of cayenne pepper (to taste)
Mix together and enjoy!
It’s never too late to make healthier choices!
Cathy Mendler
Phone: 519-669-1377
Email: info@anewleaforganizers.ca
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