Strawberry Spinach Salad

contributed by Brittany Sagers

• 1 bag baby spinach
• ½ lb. strawberries, sliced
• Shredded mozzarella cheese
• Coconut

Combine

• Sugared almonds –slivered (1/2 cup almonds, ¼ cup + 2 TBS sugar, 1/8 tsp. salt) Mix together in fry pan on medium heat. Stir constantly until almonds are toasted and sugar is caramelized.

Dressing:

• ½ clove garlic
• ½ cup canola oil
• ¼ + 2 TBS sugar
• 1/8 tsp salt
• 3 large strawberries
• 1/3 cup red wine vinegar
• ¼ tsp. paprika
• 1/8 tsp. pepper

Blend well in blender.

Add dressing and nuts to salad right before serving.

Black Bean Salad

contributed by Amber Sagers

¼ c. lime juice

2 Tbsp. olive oil

1 Tbsp. red wine vinegar

1 tsp. salt

½ tsp. pepper

2 15 oz. cans black beans, drained

1 15 oz. can kidney beans, drained

1 can corn, drained

1 ¾ c. tomatoes, diced

¾ c. onion, diced

¾ c. avocado, diced

½ c. jalapeno, diced

¼ c. fresh cilantro, minced

Combine lime juice, olive oil, vinegar, salt and pepper in a large bowl. Stir well. Add other ingredients and stir. Cover and chill for at least 1 hour before serving.

Banana Pancakes

Contributed by Brittany Sagers.

Hey!I tried this recipe with my family for the first time a few weeks ago and everyone loved it! I had to share it with you guys. The batter is a little runny, but it turns out great! You can always add more flour or oats to thicken it up. A great, healthy alternative to the regular pancake!-

Ingredients:

1/2 cup whole wheat flour
1/2 cup old-fashioned or quick-cooking oats, uncooked
2 tsp. CALUMET Baking Powder
1 Tbsp. sugar
1/4 tsp. salt
1/2 tsp. ground cinnamon
Dash ground nutmeg
1 Tbsp. oil
3/4 - 1 cup fat-free milk (depending on consistency)
1 egg
1 medium banana, sliced Make It!


Directions:

SPRAY large skillet with cooking spray. Heat skillet on medium-low heat. Meanwhile, mix all ingredients, except banana, in medium bowl with wire whisk until well blended. Stir in banana slices. LADLE batter into hot skillet, using 1/2 cup batter for each pancake. Cook until bubbles form on top, then turn to brown other sides. Makes 5 servings (two pancakes each).

Couscous Salad

Contributed by Kristen Hodges:

Ingredients:

3 C cherry or grape tomatoes, halved
2 cucumbers, seeded and diced
1 lemon juiced
3 t kosher salt
1 ½ C couscous
2 C water
2 wide strips lemon zest
¼ C olive oil
pinch cayenne
½ C torn mint leaves, stems saved
½ C roughly chopped flat leaf parsley, stems saved
3 scallions chopped
½ C toasted pine nuts

Directions:

Toss tomatoes, cucumbers, lemon juice, and 2 t salt in a bowl. Set aside.

Put couscous in a large bowl. Bring the water, lemon zest, 3 T oil, remaining salt, cayenne, and herb stems to a boil. Once boiled, pour the liquid over the couscous. Stir to separate clumps. Cover and set aside for 5 mins. Remove the zest and herb stems. Fluff with a fork. Add tomato mixture, scallions, mint, parsley, and pine nuts. Toss and serve. (Remaining oil can be drizzled over salad if desired).

Turkey Meatloaf

Contributed by Kristen Hodges.

Ingredients:

¾ C quick-cooking oats
½ C skim milk
1 medium onion, peeled
2 lbs ground turkey
½ C chopped red bell pepper
2 eggs beaten
2 t Worcestershire sauce
¼ C ketchup
½ t salt
freshly ground pepper
1 (8 oz.) can tomato sauce

Directions:

Preheat oven to 350 deg F. Stir oats and milk together in a small bowl. Thinly slice ¼ of the onion and set aside. Finely chop the remaining onion. In a large bowl combine turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt, and a few grinds of pepper. Mix until well combined.

Transfer mixture to a bread loaf pan. The meatloaf should be shaped about 5 inches wide and 2.5 inches high. Pour tomato sauce over the meatloaf and lay sliced onion on it. Bake for 1 hour. Let cool 15 mins before slicing.

Ground Turkey Chili

Contributed by Kristen Hodges.

Ingredients:

1 lb ground turkey
2 onions chopped
4 garlic cloves minced
2 (14 oz.) cans diced tomatoes
1 T chili powder
1 T cumin
½ t oregano
½ t salt
1/8 t cayenne pepper
2 (15 oz.) cans red beans

Directions:

Cook meat until brown. Add all ingredients into a crockpot and cook covered on low for 6-7 hours. (The recipe I got on the internet said to add 2 T cornstarch and ¼ C water at the end and cook uncovered on high for the last 15 mins to thicken, but I never do that).
Garnish with light sour cream and cheese. Eat with wheat French bread.

Almond-encrusted Chicken Nuggets

Contributed by Kristen Hodges.

This recipe is really amazing…you can use it to make chicken fingers or chicken nuggets depending on how you like your chicken. It’s super quick, super healthy, and super tasty.

Ingredients:

½ C sliced almonds (I use the pre-sliced package from the baking isle)
¼ C whole wheat flour
1 ½ t paprika
½ t garlic powder
½ t dry mustard
¼ t salt (or less)
1/8 to ¼ freshly ground pepper (freshly ground really does make a difference for this recipe)
1/8 t cayenne pepper
1 ½ t olive oil
1 egg white
1 lb chicken (it can be cut up into tender-sized pieces or nuggets – I like nuggets)

Directions:

Preheat oven to 475 deg F. Cover a cookie sheet with foil and coat lightly with cooking spray. Place almonds in food processor (blender would probably work) and process until almonds are like dust. Add flour, spices, and olive oil. Blend until combined well. Transfer mixture to shallow dish. Put egg white in another dish. Coat each piece of chicken in egg white, then in the spice mixture, then on the cookie sheet. Bake about 20-25 mins (depending on thickness of the chicken) until golden brown and crispy.