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Recipe Finder
Healthy Cooking on the Cheap: Latin-American Cuisine
By Jenna Weber
Gather your family around the table this week and enjoy delicious meals together! Make the Arroz con Pollo on a Sunday afternoon, when you have some extra time to spend in the kitchen, and treat your loved ones to classic comfort food—Latin American style. The kids with love it, and you’ll be eating the leftovers all week long when cooking just isn’t an option. The noodle bowls and acorn squash are flavorful vegetarian dinners that open kids up to new tastes and cultures. Enjoy!
Grocery list
2 red bell peppers
1 small heads green cabbage
2 cucumbers
1 box rice noodles
3 green onions
one orange
2 tbsp. fresh lime juice
4 garlic cloves
1 whole 4–4.5 lb. chicken
2 pints cherry tomatoes
2 green bell peppers
1 large onion
1 small jar pimento stuffed green olives
1 small bag frozen green peas
paprika
saffron
bay leaf
white rice
1 quart chicken broth
16 oz. extra firm tofu
roasted peanuts
4 acorn squash (about 2-3 lbs. each)
1 cup bulgur wheat (look for it in the bulk bins at your local health food store)
1 quart vegetable stock
cumin
2 cans diced tomatoes with green chilies (like Rotel)
1 can black beans
1 package grated cheddar cheese
fresh mint
2 bunches fresh cilantro
bean sprouts
soy sauce
fish sauce
sesame oil
1 large knob fresh ginger
sriracha
maple syrup
Mexican Stuffed Acorn Squash
A simple and delicious vegetarian meal that reheats wonderfully.
Serves 4
4 acorn squash (about 2-3 lbs. each)
1 cup bulgur wheat
1.5 cup vegetable stock
1/2 tsp. salt
1 tbsp. cumin
1 cup diced tomatoes with green chilies
1 cup black beans
1 cup grated cheddar cheese
fresh cilantro, minced, for serving
hot sauce (optional)
salsa (optional)
1. Slice the tops off of each acorn squash, and scoop out the seeds with a spoon. Toss seeds in the garbage and lay the squash cut side down on a greased, foil-lined sheet tray. Roast for about 30-40 minutes until very tender when pricked with a fork.
2. While the squash are roasting, prepare the filling. Bring the vegetable stock to a boil in a medium sized pot. Once boiling, add the bulgur, salt, cumin, and tomatoes, and reduce heat to low. Simmer for about 15 minutes until liquid has been absorbed. Add black beans and hot sauce to taste.
3. Fill the inside of the squash with the bulgur mixture and top with cheddar cheese. Broil on high for about 3-4 minutes until cheese melts.
4. Top squash with fresh cilantro, and more hot sauce and salsa if desired.
Next page: Vietnamese Rice Noodle Bowls with Pan Seared Tofu
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Recipe Makeover: Whole-Grain Chocolate Chip-Coffee Muffins
By Caitlyn Elf
Last month, while leafing through a new issue of Cooking Light, I came across a delicious-looking Chocolate Chip-Coffee Muffin recipe. Chocolate and coffee? Sold!
Not only am I a lover of all things both chocolate and coffee, but I’m a total sucker for a good muffin. Sometimes there’s just nothing like a good carb-y pastry to go alongside your morning cup of coffee. The only problem: Often when I choose a muffin as my breakfast meal, I find myself hungry not even two hours later—a far cry from the four to five hours that my usual whole-grain breakfast allots me.
As I looked through the Chocolate Chip-Coffee Muffin Recipe, I realized that with a few simple substitutions I could make it not only heart-healthier but chock-full of fiber too! Follow the three easy tweaks I made, and you’ll be biting into guilt-free goodness in no time! Read More
Healthy Cooking on the Cheap: Leftover Makeovers
By Jenna Weber
Clean out your fridge this week with three delicious meals that utilize leftovers! Extra cooked rice, potatoes, beans and cheese go into these meals, making them not only incredibly tasty but also economical. Enjoy! Read More
Recipe Makeover: Vegetarian Gumbo
By Caitlyn Elf
I try to go vegetarian at least once a week both for my wallet and my waistline. However, with these cold temperatures it’s hard to resist the urge to dive head first into a bowl of turkey chili or chicken soup. That’s why for this week’s Recipe Makeover I decided to take one of my favorite meat-based recipes and make it fit for a vegetarian!
Using this Chicken-and-Sausage Gumbo recipe, I made some super simple tweaks to not only make it meatless, but also up the fiber content so it will be sure to leave you just as satisfied as the original. Trust me on this one, you won’t miss the meat one bit! Read More
Healthy Cooking on the Cheap: Heart-Healthy Recipes
By Jenna Weber
This week’s menu is all about keeping your heart healthy! Salmon, tofu and legumes make up the protein sources in these easy, delicious meals and provide vitamins and minerals to keep you feeling and looking your best! Explore new flavors with the fire pot soup, which is the perfect warming meal on a cold winter evening. On your busiest day, try my sweet and spicy glazed salmon sandwich—it’s ready in twenty minutes and combines zesty flavors and heart healthy fats. Enjoy! Read More
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