Skip to main content

Red Quinoa Pilaf

Red Quinoa Pilaf
with Kale and Corn
Prep Time
35 minutes
Number of Servings
8
Ingredients
  • [q:1 1/2] cup red quinoa, rinsed in a fine sieve
  • 3 cups low-sodium vegetable broth
    • or 3 cups water with 1 vegetable bouillon cube
  • 1 bunch kale (about 8 oz)
  • 2 Tbsp extra-virgin olive oil
  • 4 to 6 cloves garlic, minced
  • 3 to 4 scallions, white and green parts, thinly sliced
  • 2 cup cooked fresh or thawed frozen corn kernels
  • 2 jarred roasted red peppers, cut into strips
    • or [q:1/3] cups oil-packed sun-dried tomatoes, cut into strips
  • 2 Tbsp lemon juice, or more, to taste 
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • [q:1/2] tsp dried rosemary
  • Salt and freshly ground pepper to taste
Directions
  1. Combine quinoa with broth in a medium saucepan. Bring to a rapid simmer. Cover and continue to simmer gently until broth is absorbed, about 15 to 20 minutes. If quinoa isn’t quite done, add an additional [q:1/2] cup broth (or water) and continue to cook until absorbed.
  2. Strip kale leaves away from their stems. Discard stems, or slice them very thinly. Cut kale leaves into narrow strips. Rinse well and set aside.
  3. Meanwhile, heat oil in a large skillet or stir-fry pan. Add garlic and saute over low heat until golden.
  4. Add kale, stir together, and cover; raise heat to medium and cook until wilted, about 2 to 3 minutes. Add remaining ingredients and cook, stirring frequently, for 4 to 5 minutes longer. Transfer to a serving bowl or casserole dish and serve at once, or cover until needed.

Lowfat Individual Apple Pies

Lowfat Individual Apple Pies
Ingredients
  • Pie crust
  • 6 Granny Smith apples
  • [q:1/4] cup sugar
  • 1 Tbsp brown sugar
  • [q:1/2] tsp cinnamon 
Directions

Filling

  1. Pre heat oven to 375 degrees
  2. Cut off the top of 4 apples and remove the inside with a spoon or scooper. Be very careful, as to not puncture the peel!
  3. With the 2 additional apples, remove the skin and slice very thinly. These apple pieces will be the filling for the mini apple pies.
  4. Throw the apple slices in a bowl and mix with sugars and cinnamon. Scoop mixture evenly into each of the 4 hollow apples.

Topping

  1. Roll out pie crust and slice into [q:1/4] inch strips. Note: You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture and sweetness to the pie.
  2. Cover the top of the apple in a lattice pattern with pie crust strips.
  3. Place apples in an 8 by 8 pan and add just enough water to the cover the bottom of the pan. Cover with foil and bake for 20 to 25 minutes.
  4. Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft

Heritage Turkey

Heritage Turkey
Ingredients
  • 10 to 12 lb Mary's Turkey
  • [q:1/4] cup extra virgin olive oil
  • 2 Tbsp minced garlic
  • 2 Tbsp minced brown onion
  • 2 Tbsp minced fresh rosemary
  • 1 Tbsp minced fresh thyme
  • 3 Tbsp minced fresh parsley
  • 1 Tbsp lemon zest
  • 1 Tbsp lemon juice
  • 3 Tbsp butter
  • 1 Tbsp sea salt or kosher salt
  • [q:1/2] Tbsp cracked black pepper
Directions
  1. Marinate the turkey the day before cooking.
  2. In a bowl, mix together olive oil, garlic, onion, rosemary, thyme, parsley, lemon zest & lemon juice.
  3. Rinse turkey inside and out with cold water.
  4. Place turkey on roasting rack in a large roasting pan. Rub the entire outside of turkey with marinade. (You can also rub the marinade under the turkey skin if you wish.) 
  5. Cover the turkey with plastic wrap and refrigerate overnight.
  6. Remove turkey from the refrigerator 1 hour before cooking. Preheat oven to 350 degrees.
  7. Melt the butter and pour the melted butter over the turkey. Season the turkey with the salt and pepper.
  8. Place the turkey in the oven and cook until the internal temperature is 165 degrees at the thickest part of the thigh using a thermometer.
  9. Remove the turkey from the oven, tent with foil and let rest 30 minutes before slicing.

Baked Acorn Squash

Baked Acorn Squash
Ingredients
  • 1 medium acorn squash, halved and seeded
  • 2 Tbsp butter
  • 2 Tbsp brown sugar 
Directions
  1. Preheat oven to 350 degrees F.
  2. Turn acorn squash upside down onto a cookie sheet. Bake in oven until it begins to soften, approximately 30 to 45 minutes.
  3. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards.
  4. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won't slide around too much) while baking.
  5. Place squash in the oven and bake another 30 minutes. 
Nutrition Info
189 Calories, 6g Fat, 15mg Cholesterol

Romaine Holiday Salad

Romaine Holiday Salad
Number of Servings
Serves 4
Ingredients
  • 1 head romaine lettuce, well washed
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 2 tsp sunflower seeds, lightly toasted*
  • 2 tsp pine nuts, lightly toasted*
  • Salt and freshly ground black pepper
Directions
  1. Heat the grill to medium-high.
  2. Carve the romaine lettuce in half lengthwise. Leave the stem on, to hold the leaves together. Rub the lettuce halves all over with the olive oil.
  3. Grill the lettuce halves for about 3 minutes per side, or until grill marks begin to appear.
  4. Divide between two serving plates; sprinkle with the balsamic vinegar, then with the toasted sunflower seeds and pine nuts. Salt and pepper the lettuce to taste, and serve.
Nutrition Info
108 Calories, 2 g Protein, 0 mg Cholesterol, 6 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 4 g Fiber, 9 g Total fat (1 g sat), 305 mg Sodium, [nutrition:5] Vitamin A, Vitamin K, Folate, [nutrition:1] Vitamin B1 (thiamine), Vitamin B6, Vitamin E, Iron

Mashed Sweet Potatoes

Mashed Sweet Potatoes
Sweetened with Maple Syrup
Prep Time
10 minutes
Number of Servings
12
Ingredients
  • 5 lbs red-skinned sweet potatoes
  • [q:1/2] cup vegan margarine
  • [q:1/3] cup pure maple syrup
  • 1 tsp ground cinnamon
  • Salt and freshly ground black pepper
Directions
  1. Peel sweet potatoes and cut into 1-inch chunks.
  2. Bring a pot of water to boil on the stove. Add potatoes and cook until tender, about 20 minutes. Meanwhile, melt vegan margarine in microwave or over stovetop. Add maple syrup and cinnamon and stir until combined.
  3. Drain potatoes and transfer them to a large bowl. Mash with a hand mixer or potato masher until smooth. Stir in maple syrup mixture. Season to taste with salt and pepper.
Nutrition Info
253 Calories, 3 g Protein, 44 g Carbohydrates, 13 g Total sugars (5 g Added sugars), 6 g Fiber, 7 g Total fat (2 g sat), 272 mg Sodium, [nutrition:5] Vitamin A, [nutrition:3] Vitamin B6, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), Magnesium, Phosphorus, Potassium

Pumpkin Cranberry Bread

Pumpkin Cranberry Bread
Prep Time
10 minutes, plus 60 minutes cook time, plus 30 minutes cool time
Number of Servings
24 slices
Ingredients
  • [q:1 1/2] cups all-purpose flour
  • [q:1 1/2] cups whole-wheat pastry flour
  • 1 Tbsp plus 2 tsp pumpkin pie spice
  • 2 tsp baking soda
  • [q:1 1/2] tsp salt
  • [q:1 1/2] cups granulated sugar
  • 1 can (15 ounces) pumpkin puree
  • 4 large eggs
  • [q:1/2] cup vegetable oil
  • [q:1/2] cup Greek yogurt
  • [q:1/2] cup orange juice or water
  • 1 cup sweetened dried, fresh or frozen cranberries
Directions
  1. Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
  2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
  3. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended.
  4. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries.
  5. Spoon batter into prepared loaf pans.
  6. Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
  7. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Nutrition Info
1 slice, made with orange juice and fresh cranberries: 170 Calories, 3 g Protein, 28 mg Cholesterol, 27 g Carbohydrates, 14 g Total sugars (13 g Added sugars), 1 g Fiber, 6 g Total fat (1 g sat), 172 mg Sodium, [nut:1] Vitamin A, Vitamin B1 (thiamine)

Gingerbread Cookies

Gingerbread Cookies
Number of Servings
24 Cookies
Ingredients
  • 1 cup sugar
  • 1 Tbsp ginger
  • 1 Tbsp cinnamon
  • 1 Tbsp baking soda
  • 1 Tbsp salt
  • 1 cup vegetable oil
  • 2 eggs, beaten
  • 1 cup molasses
  • 1 Tbsp vinegar
  • 6 cups flour
Directions
  1. Pre-heat oven to 375 degrees.
  2. Sift together sugar, ginger, cinnamon, baking soda and salt.
  3. Blend in oil, eggs, vinegar and molasses.
  4. Slowly knead in flour.
  5. Roll dough and cut cookies.
  6. Place cookies on a greased cookie sheet.
  7. Bake for 10 minutes.
Nutrition Info
276 Calories, 4 g Protein, 13 mg Cholesterol, 43 g Carbohydrates, 19 g Total sugars (19 g Added sugars), 1 g Fiber, 10 g Total fat (1 g sat), 169 mg Sodium, [nutrition:1] Vitamin E, Magnesium