Community Health Network

Ranked among the nation's most integrated healthcare systems, Community Health Network is Central Indiana's leader in providing convenient access to exceptional healthcare services, where and when patients need them—in hospitals, health pavilions, workplaces, schools and homes.

Explore Community

Close
Our Culture of Health

Recipes

Click the recipe name to go directly to it.

Apple pizza
12 servings

Print this recipe

Ingredients:

  • 1 pie crust pastry
  • 2/3 cup sugar
  • 3 tbsp flour
  • 1 tsp cinnamon
  • 4 medium apples, peeled and sliced
  • 1/2 cup flour
  • 1/3 cup brown sugar
  • 1/3 cup oatmeal
  • 1 tsp cinnamon
  • 1/4 cup softened margarine
  • Caramel toppping

Directions:

  1. Roll out pie crust and fit into 12" pizza pan.
  2. Combine 2/3 cup sugar, 3 tbsp flour, and 1 tsp cinnamon.
  3. Add apples; toss to coat. Place apples on crust.
  4. Combine the remaining ingredients (1/2 cup flour, 1/3 cup brown sugar, 1/3 cup oatmeal, 1 tsp cinnamon, and 1/4 cup margarine).
  5. Bake at 350°F for 35-40 minutes.
  6. Remove and immediately drizzele with 1/4 to 1/2 cup caramel topping.

Nutrition facts per serving: 230 calories; 8g Fat; 40g Carbohydrate; 2g Fiber; 2g Protein

Apple couscous
8 servings

Print this recipe

Ingredients:

  • 1 3/4 cup apple juice or apple cider
  • 3 apples, peeled, quartered and thinly sliced
  • 1 cup couscous, uncooked
  • 4-6 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp vanilla extract

Directions:

  1. Heat the apple juice or cider to a simmer in a medium sauce pan.
  2. Add the apples and simmer until tender, about 10 minutes.
  3. Stir in couscous, 4 tbsp brown sugar, cinnamon, nutmeg, and vanilla.
  4. Taste and add 2 more tbsp brown sugar, if desired.
  5. Remove from heat, cover, and set aside until couscous is tender and all liquid is absorbed, about 10 minutes. 

Nutrition facts per serving:190 calories; 0.5g Fat; 44g Carbohydrate; 3g Fiber; 3g Protein

Asparagus canapes

Ingredients:

  • 1 loaf small french bread
  • butter
  • 1 Tbsp olive oil
  • 1 clove garlic
  • 1 small white onion, diced
  • 1/2 lb asparagus
  • 1/3 cup sour cream
  • 1/4 cup balsamic vinegar
  • 2 tsp corn flour
  • 1/4 tsp parsley
  • 1/4 tsp thyme
  • 1/2 cup shredded Parmesan cheese

Directions:

  1. Slice bread thin and spread with butter.  Put in oven at 350 degrees to toast bread.  Set aside.
  2. Saute' onion for 2 - 3 minutes until it starts to get tender.  Then, put in asparagus and saute' about 5 minutes. Set aside. 
  3. Mix sour cream, vinegar, corn flour, parsley and thyme over medium heat until mixture boils and thickens.  Once boiling, add asparagus mixture and let boil 1 more minute, until fully mixed.
  4. Put hot mixture onto toasted french bread and then sprinkle with Parmesan cheese.  Bake another 5 minutes in a 350 degree oven. 

Asparagus guacamole
4 servings

Print this recipe

Ingredients:

  • 1lbs asparagus, trimmed
  • ½ cup salsa
  • 1 avocado, peeled and chopped
  • 1 Tbsp cilantro
  • 2 garlic cloves
  • 4 green onions, sliced
  • Juice of 1 lime
  • Salt and pepper, to taste

Directions:

  1. Bring a large pot of salted water to boil over high heat. Add asparagus spears, and cook until tender, about 3 minutes depending on size.
  2. Drain and immediately plunge into cold water to stop cooking. Cut into 1 inch pieces.
  3. Place asparagus, salsa, cilantro, garlic, avocado, and green onions in a food processor or blender; process to desired consistency.
  4. Refrigerate 1 hour, or until chilled, before serving.

Nutrition facts per serving: 105 calories; 7g Fat; 11g Carbohydrate; 4g Fiber; 4g Protein

Asparagus sesame

Ingredients:

  • 1 Tbsp sesame seeds
  • 1 Tbsp sesame oil
  • 1/2 pound asparagus
  • 1/4 cup soy sauce
  • 2 Tbsp sugar
  • 1 dash cayenne pepper

Directions:

  1. Saute' sesame seeds and asparagus in oil for 3 minutes.
  2. Add soy sauce, sugar and cayenne pepper. 
  3. Cook 2 - 4 minutes altogether and serve. 

Avocado and cucumber soup
4 servings

Print this recipe

Ingredients:

  • 1 English cucumber, peeled and cut into ¼-inch cubes (about 2 cups)
  • 2 avocados, pitted and peeled
  • ½ cup plain yogurt
  • 3 Tbsp lime juice
  • 1 small jalapeno, minced
  • 1/3 cup green onions, sliced
  • 2 Tbsp fresh cilantro, chopped
  • Salt and pepper, to taste

Directions:

  1. In a blender, combine half the cucumber and 1 avocado with the yogurt, lime juice, jalapeno, green onions, cilantro, 1 cup ice water, salt and pepper. Puree until completely smooth. Transfer to large bowl.
  2. Cut remaining avocado into ¼-inch cubes. Stir avocado and remaining cucumber into soup. Thin with ½ cup to 1 cup ice water, as desired. Chill, about 1 hour.
  3. Ladle soup into bowls, garnish with cilantro, green onions, salsa, and/or tortilla chips.

Nutrition facts per serving: 105 calories; 7g Fat; 9g Carbohydrate; 4g Fiber; 3g Protein

Bacon, egg and spinach breakfast stacks
8 servings

Print this recipe

Ingredients:

  • 6 uncooked Bliss potatoes, baby-variety (about 12 oz)
  • 9 oz spinach, baby-variety (about 1 1/2 cups after cooking)
  • 1 cup part-skim ricotta cheese
  • 2 large eggs beaten
  • 1 tablespoons chives, fresh, chopped
  • 6 slices Canadian-style bacon, quartered
  • 1 cup low-fat shredded cheddar cheese

Instructions:

  1. Preheat oven to 350°F. Place muffin liners in a 12 hole mufin tin.  Wash and steam potatoes until just slightly underdone, about 10-15 minutes; cool immediately. Slice each potato into four rounds; set aside.
  2. Wash and steam spinach until just wilted, about 3-5 munutes; cool, drain well, squeeze out any remaining water and set aside. In a small bowl, combine ricotta cheese, eggs and chives.
  3. Place a middle slice of potato in the bottom of each muffin hole so it lays flat.  Top each with a quarter-slice of bacon, 1 heaping teaspoon of ricotta cheese mixture, about 2 tablespoons of spinach, about a tablespoon of cheddar cheese, another bacon quarter and another heaping teaspoon of ricotta mixture. Finish stacks by placing remaining potato slices on top and sprinkling with a few remaining shreds of cheese.
  4. Bake stacks until fully set and ricotta is cooked through, about 30-35 minutes.  Cool in muffin tins for about 10 to15 minutes and then transfer to racks to continue cooling.

Black bean pumpkin soup
8 servings

Print this recipe

Ingredients:

  • 2 cans (14.5oz each) black beans, drained and rinsed
  • 2 garlic cloves, minced
  • 1 can (14.5oz) diced tomatoes
  • 4 tbsp olive oil
  • 1 can (16oz) pumpkin puree
  • 4 cups vegetable broth
  • 1/2 cup chopped red onion
  • 1 tbsp ground cumin
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1/2 tsp ground pepper
  • 3 tbsp balsamic vinegar
  • baked pumpkin seeds for garnish

Directions:

  1. Place oil, red onion, garlic, and seasonings into a large pot.
  2. Cook on low-medium heat until red onion and garlic brown.
  3. Puree the beans and tomatoes with 2 cups vegetable broth; add to pot.
  4. Add pumpkin and the additional 2 cups vegetable broth to pot.
  5. Simmer, uncovered, until thick, about 40-45 minutes.
  6. Stir in balsamic vinegar before serving. Garnish with baked pumpkin seeds. 

Nutrition facts per serving: 230 calories; 8g Fat; 31g Carbohydrate; 11g Fiber; 9g Protein

Black bean and sweet potato soup - recipe submitted by Valerie Brown

4 servings

Ingredients:

  • 1 Tbsp vegetable oil
  • 3 garlic cloves, minced
  • 1 medium onion, chopped
  • 2 medium sweet potatoes, peeled and diced
  • 1 Tbsp chili powder
  • 1 jar (16oz) salsa
  • 1 cup water
  • 2 (15 oz) cans black beans, drained
  • sour cream and cilantro for garnish

Directions:

  1. In a large saucepan, saute onion and garlic in oil for 4 minutes. 
  2. Stir in sweet potatoes, chili powder, salsa and water. Add more water for desired consistency. Heat to boiling. reduce heat and simmer 12-15 minutes, or until potatoes are fork tender.
  3. Add beans. Continue to cook 3 minutes.
  4. Garnish with cilantro and sour cream.

Blueberry ketchup - recipe submitted by Rachel Tryon

Ingredients:

  • 2 1/2 cups blueberries
  • 1/2 cup red wine vinegar
  • 2 Tbsp minced fresh ginger
  • 2 Tbsp minced shallot
  • 1/4 tsp salt
  • 1 1/4 cup sugar
  • 1 Tbsp lime juice

Directions:

  1. Place all ingredients in saucepan over medium-high heat. Stir until sugar dissolves, about 5 minutes.
  2. Reduce heat and simmer until blueberries have broken and the sauce has thickened, about 20 minutes.
  3. Chill in the fridge overnight. Excellent condiment for anything you would use ketchup. My family likes especially with our turkey burgers we call Thanksgiving on a Bun. Also good with french fries, white or sweet potatoes.

Blueberry lemon cookie pie - recipe submitted by Betsy Sajdak

Ingredients:

  • 1 pkg refrigerated sugar cookie
  • 1 package cream cheese
  • ½ c frozen lemonade (about half of the can)
  • Powdered sugar, to taste
  • 1 pints FRESH blueberries

Directions:

  1. Press refrigerated cookie dough into pizza pan. Bake at 350 for 10 – 12 minutes until golden brown.
  2. Mix cream cheese with frozen lemonade. Add powdered sugar till sweet, to taste and thick enough to spread onto cookie. Spread onto cookie a few millimeters thick.
  3. Top with blueberries. I put the whole pint of blueberries on the top and sometimes pile them up to look like a pie. Slice and serve.

Buffalo chicken dip
12 servings (1/4 cup)

Print this recipe

Ingredients:

  • 1 package (8 oz) 1/2 less-fat cream cheese, softened
  • 1/2 cup fat-free ranch dressing
  • 1/3 cup buffalo wing sauce
  • 2 tablespoons water
  • 1 1/2 cups shredded cooked chicken breast
  • 1 cup shredded reduced-fat colby-monterey jack cheese (4ox)
  • 2 tablespoons chopped green onions (2 medium)
  • Whole grain crackers or celery sticks, if desired

Directions:

  1. Heat oven to 350°F
  2. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. 
  3. Beat in dressing, buffalo wing sauce and water until blended.
  4. Stir in chicken and cheese.
  5. Spread in ungreased 1-quart baking dish or 9-inch pie plate; cover with foil.
  6. Bake 30-35 minutes or until hot and bubbly. Stir; top with onions.
  7. Serve hot with crackers or celery sticks.

Carolina Kale

Ingredients:

  • 1 1/2lbs kale (or other green)
  • 1 cup minced onion
  • 2 cups canned tomatoes and juice or 3 cup chopped fresh tomatoes
  • 1 1/2 tsp cumin
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 1 tsp Tabasco or 1/4 tsp crushed red pepper
  • ground black pepper, to taste

Directions:

  1. Wash greens, remove large stems. Stack leaves and slice them crosswise into 1/8 inch strips.
  2. Combine tomatoes, onions, cumin, garlic, Tabasco and salt in saucepan, cover, and cook on medium heat for 5 minutes.
  3. Add greens, cover, and gently simmer, stirring frequently for 10-15minutes until tender. Add pepper to taste.

Carrot souffle
8 servings

Print this recipe

Ingredients:

  • 1 pound carrots, peeled
  • 3 eggs
  • 3 Tbsp flour
  • 1/4 cup butter, melted
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • Salt, to taste

Directions:

  1. Preheat oven to 325°F.
  2. I a large pot, bring salted water to boil. Add carrots. Cook until soft, drain well.
  3. Place melted butter, eggs, sugar, flour, baking powder, and vanilla into a blender or food processor; blend well. Add carrots; blend until mixture resembles a milkshake.
  4. Cook in an 8x8-inch greased glass dish for 45 minutes, or until just firm.

Nutrition facts per serving:170 calories; 8g Fat; 21g Carbohydrate; 2g Fiber; 3g Protein

Cheesy chicken enchiladas verde

Print this recipe

Ingredients:

  • 1 jar (16 oz) salsa verde
  • 1 1/2 cups shredded cooked chicken
  • 1/2 cup low fat sour cream
  • 6 ounces shredded skim cheddar jack cheese (about 1 1/2 cups)
  • 8 corn tortillas or flour tortilla (6-inch), warmed

Directions:

  1. Heat the oven to 375°F. Spread 1/2 cup salsa verde in a 2-quart shallow baking dish.
  2. Stir 1/4 cup salsa verde, chicken, sour cream and 1/2 cup cheese in a medium bowl.
  3. Spoon about 3 tablespoons of the chicken mixture down the center of each tortilla. Roll up and place seam-side down in the baking dish.
  4. Top with the remaining salsa verde.
  5. Bake for 15 minutes.
  6. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted.

Chicken (or black bean) enchiladas
8 servings

Print this recipe

Ingredients:

  • 1 3/4 cups fat free sour cream
  • 1/2 cup chopped green onions
  • 1/3 cup minced fresh cilantro
  • 1Tbsp minced jalapeno
  • 1 tsp ground cumin
  • 1 Tbsp vegetable oil
  • 12 ounces boneless, skinless chicken breasts cut into 3x1-inch strips OR 1 can mashed black beans
  • 1 tsp minced garlic
  • 1 cup reduced-fat shredded cheddar cheese
  • 1 cup bottled chunky salsa
  • 8 flour tortillas

Directions:

  1. Preheat oven to 350°F. Spray a 13x9x3-inch baking dish with nonstick cooking spray.
  2. In a small bowl, mix together sour cream, green onions, cilantro, jalapeno, and cumin.
  3. In a large skillet, heat vegetable oil to medium-high heat.  Add chicken and garlic; sauté for 4 minutes or until the juices run clear when chicken is pierced with a fork.
  4. Divide the chicken strips, or black beans, among the 8 tortillas, placing them down the center of the tortilla. Top with sour cream mixture, roll them up and place seam side down in the baking dish. Sprinkle with cheese. Cover with foil and bake for 30 minutes or until bubbly.
  5. Spoon salsa and tomato over the enchiladas. Sprinkle with sprigs of cilantro, if you wish. Serve hot!

Nutrition facts per serving:260 calories; 9g Fat; 26g Carbohydrate; 2g Fiber; 19g Protein

Chocolate chunks with fruit and nuts

Print this recipe

Ingredients:

  • 1 1/4 lb fine-quality bittersweet chocolate (not unsweetened), broken into small pieces
  • Vegatable oil for greasing pan
  • 2/3 cup dried cranberries
  • 2/3 cup raisins
  • 2/3 cup salted roasted shelled pistachios (3 oz)
  • 2/3 cup salted roasted cashews (3 oz)

Directions:

  1. Melt chocolate in top of a double boiler or meatal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth.
  2. While chocolate is melting, line bottom and sides fo an 8 inch square baking pan with foil, leaving a 2 inch overhang, then lightly oil foil.
  3. Remove chocolate from heat and stir in fruit and nuts, then spread evenly in baking pan. Freeze until firm, about 20 minutes. Lift candy in foil from pan using overhang and transfer to a cutting board. Peel off foil and cut candy with a long heavy knife into 36 pieces.

Cooks' notes: If you have more time, chill the candy in the refrigerator (instead of the freezer) until firm, about 1 hour. Candy keeps, wrapped well in foil and chilled, 2 weeks.

Christmas morning pie
12 servings

Print this recipe

Ingredients:

  • 1 pound bulk pork sausage with sage, cooked and crumbled
  • 1 cup shredded Swiss cheese
  • 1 cup shredded Cheddar cheese
  • 2 (9 inch) unbaked pastry shells
  • 6 eggs, lightly beaten
  • 1 cup milk
  • 1/2 cup chopped onion
  • 1/3 cup chopped sweet red pepper
  • 1/3 cup chopped green pepper

Directions:

  1. In a bowl, combine sausage and cheese.
  2. Place half of mixture in each pastry shell.
  3. Combine eggs, milk, onion and peppers. 
  4. Pour half over sausage in each shell.
  5. Bake at 350°F for 55-60 minutes or until a knife inserted near the center comes out clean.
  6. Let stand 5 minutes before cutting

Nutrition facts per serving: 315calories; 23g Fat; 14g Carbohydrate; 0.5g Fiber; 13g Protein

Coco-choco clusters

Print this recipe

Ingredients:

  • 2 1/2 cups finely shredded unsweetened coconut, lightly toasted and cooled
  • 1/2 cup toasted almonds, cooled and chopped
  • 7-8 ounces dark chocolate, chopped
  • 1 tablespoon finely ground expresso beans (optional)
  • Sea Salt (optional)

Directions:

  1. Line a baking sheet with parchment paper.
  2. Combine the coconut and almonds in a large bowl.
  3. Place the chocolate in a double boiler (or a bowl placed over a bit of simmering water) to melt along with the ground expresso. Pour the chocolate over the coconut misture and stir to combine.
  4. Let cool a few minutes and then drop by the tablespoonful onto baking sheet
  5. Finish with a few grains of salt on top of each if desired. The mixure will be a bit crumbly, but will set as the chocolate cools. If your kitchen is on the cool side, the clusters will set up over the course of an hour or so. If you want to speed up the process a bit, pop them into the refrigerator.

Corn and black bean salad- recipe submitted by Sara Haycock

Layer these items in a clear glass bowl. Cover, can make up to 2 days ahead.

  • 1 cup fresh or frozen corn
  • 1 cup black beans, rinsed and drained
  • 1 small red onion, chopped
  • 2 Tbsp chopped flat leaf parsley
  • 1 large tomato, chopped

Dressing:

  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tbsp White wine vinegar
  • 2 tsp minced garlic
  • 2 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 tsp pepper
  1. Mix and refrigerate. Pour over salad immediately before serving. This can be eaten as a side dish or served with corn chips.

Corn appetizer - recipe submitted by Alison Madara

Ingredients:

  • 2-15oz cans whole kernel corn, drained 
  • 2 cups grated cheddar cheese
  • 1 cup mayonnaise
  • 1 cup green bell pepper, chopped
  • 1/2 cup red onions, chopped
  • 10.5 oz bag coarsely crushed chili-cheese corn chips

Directions:

  1. Combine first 5 ingredients and chill.
  2. Stir in corn chips just before serving.

Corn fritters

Print this recipe

Ingredients:

  • 12 ears yellow corn (cut off cob)
  • 4 cups flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground cumin
  • 4 eggs, slightly beaten
  • 4 teaspoons lemon juice
  • 2 cups water
  • 2 bunches green onions, chopped
  • 1 bunch cilantro, chopped

Directions:

  1. Mix all dry ingredients together
  2. Mix eggs, lemon juice, water together
  3. Mix corn, green onions, cilantro together
  4. Mix dry ingredients with wet
  5. Mix in corn mixture and stir
  6. Spoon small amounts into a hot skillet containing a small amount of oil.
  7. Turn when golden brown

Cranberry and white chocolate scones submitted by Betsy Sajdak

Ingredients:

  • 1 1/3 cup butter
  • 2/3 cup milk
  • 2 eggs
  • 1 Tbsp almond flavoring (real not imitation)
  • 3 cups flour
  • 2 1/2 cups quick oats
  • 1/2 cup white sugar
  • 2 Tbsp baking powder
  • 2 tsp cream of tartar
  • 1 tsp salt
  • 2 cups dried cranberries
  • 2 cups white chocolate chips

Directions:

  1. Preheat oven to 450 degrees F.
  2. Soften butter. Add milk and eggs; combine.
  3. Place all dry ingredients in a bowl except white chocolate chips and cranberries.
  4. Add dry to butter, milk, egg mixture; mix until moistened. Fold in white chocolate chips and cranberries.
  5. Shape dough to form TWO balls. Pat each ball out lightly on a floured surface to form an 8" circle. Cut into 8-12 wedges like a pizza.
  6. Bake on a cookie sheet on parchment paper for 12-15 minutes until slightly brown.
  7. Drizzle scones with a frosting mixture of powdered sugar, almond flavoring and milk or sprinkle sugar on them before baking to give them a "crystal" look. 

Cream cheese filled strawberries

Ingredients:

  • 20 whole large strawberries, hulled
  • 8 ounce cream cheese, softened (can use light cream cheese)
  • 1/4 cup confectioner’s sugar
  • 1/4 tsp vanilla or almond extract
  • 2/3 cup chopped pecans ( can use brown sugar, in place of nuts)

Directions:

  1. Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut side down, on a serving platter.
  2. Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them. Set aside.
  3. In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff.
  4. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Cover and refrigerate until ready to serve.

Creamed spinach
8 servings

Print this recipe

Ingredients:

  • 2 10oz packages of frozen, chopped spinach
  • 1/4 cup half-and-half
  • 1/4 cup grated parmesan or asiago cheese

Directions:

  1. Thaw spinach packages and squeeze spinach until dry as you can get it.
  2. Place spinach into a microwave-safe glass dish. Heat in the microwave until spinach is hot.
  3. Add the half-and-half and cheese to the hot spinach. Stir to combine.

Nutrition facts per serving:40calories; 2g Fat; 3g Carbohydrate; 2g Fiber; 3g Protein

Creamy chopped cauliflower salad

Print this recipe

Ingredients:

  • 5 tablespoons reduced-fat mayonnaise
  • 2 tablespoons cider vinegar
  • 1 small shallot, finely chopped
  • 1/2 teaspoon caraway seeds, (optional)
  • 1/4 teaspoon freshly ground pepper
  • 3 cups chopped cauliflower florets, (about 1/2 large head)
  • 2 cups chopped heart of romaine
  • 1 tart-sweet red apple, chopped

Directions:

  1. Whisk mayonnaise, vinegar, shallot, caraway seeds (if using) and pepper in a large bowl until smooth. Add cauliflower, romaine and apple; toss to coat.

Creamy mashed cauliflower

Print this recipe

Ingredients:

  • 8 cups bite-size cauliflower florets (about 1 head)
  • 4 cloves garlic, crushed and peeled
  • 1/3 cup nonfat buttermilk (see Tip)
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon butter
  • 1/2 teaspoon salt
  • freshly ground pepper to taste
  • snipped fresh chives for garnish

Preparation:

  1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tinder, 12-15 minutes.  (Alternative, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on high for 3-5 minutes.)
  2. Place the cooked cauliflower and garlic in a food processor.  Add buttermilk, 2 teaspoons oil, butter, salt and pepper;  pulse several times, then process until smooth and creamy.  Transfer to a serving bowl. Drizzle with the remining 2 teaspoons oil and garnish with chives if desired.  Serve hot.

Tip:No buttermilk? You can use buttermilk power prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Crunchy blueberry spinach salad - recipe submitted by Patricia Herckt

Ingredients:

  • 3/4 cup blueberries
  • 1 (6oz) bag fresh spinach
  • 1/2 cup chopped walnuts
  • 2 celery stalks, sliced
  • 1 cup mandarin orange sections
  • 1 (16oz) bottle Ken's light ranch or creamy italian dressing

Directions:

  1. Toss all ingredients except dressing. Serve dressing on the side.

Curry pumpkin soup
8 servings

Print this recipe

Ingredients:

  • 2 tbsp olive oil
  • 2 onions, pureed fine through food processor
  • 4 garlic cloves, put through garlic press
  • 3 cans (15oz) pumpkin puree
  • 3 1/2 cups vegetable broth
  • 2 cups low-fat milk
  • 1/4  cup brown sugar
  • 1/2 cup low fat cream
  • 1 tbsp curry powder
  • 1 tsp cumin
  • red pepper, to taste
  • toasted pumpkin seeds and sour cream for garnish

Directions:

  1. Over medium-high heat, saute onions and garlic in olive oil for 2 minutes in a large pot.
  2. Add pumpkin, vegetable broth and milk; mix well and simmer for 15 minutes.
  3. Stir in brown sugar, cream, curry powder, and cumin; continue to cook until well mixed and hot. 
  4. Serve in soup bowls; top with a dollop of sour cream and roasted pumpkin seeds.

Nutrition facts per serving: 170calories; 8g Fat; 21g Carbohydrate; 2g Fiber; 4g Protein

Date surprises

Ingredients:

  • Medjool dates, pitted
  • Fontina cheese
  • Bacon, uncooked strips, cut into thirds

Directions:

  1. Stuff a piece of cheese in date.
  2. Wrap the bacon around the date and secure with a toothpick. Place on parchment-lined cookie sheet.
  3. Cook under broiler for 5 minutes. Do not turn.

Fresh apple cake
24 servings

Print this recipe

Ingredients:

  • 4 cups diced apples, with skin
  • 2 eggs
  • 2 cups sugar
  • 1/2 cup vegetable oil
  • 2 tsp cinnamon
  • 1 cup chopped nuts
  • 1 tsp salt
  • 2 tsp baking soda
  • 8 oz softened cream cheese
  • 1/2 cup softened butter or margarine
  • 3 cups powdered sugar
  • 2 tsp vanilla extract

Directions:

  1. Preheat oven to 350°F. Grease a 9x13 inch pan.
  2. Place apples in large bowl. Break in eggs and stir.
  3. Add sugar, cinnamon, oil, and nuts; stir.
  4. Sift flour, salt, soda together. Add to apple mixture. Stir well. Pour into pan.
  5. Bake for 45 minutes. Let cool before frosting.
  6. To make frosting, mix together cream cheese, butter, powdered sugar, and vanilla.

Fresh corn salad submitted by Lori Allen

Ingredients:

  • 6-8 ears of fresh corn
  • Cherry tomatoes, sliced in half
  • 1-2 avocadoes, peeled and diced
  • 1 orange pepper, sliced
  • 2 fresh limes 
  • Salt and pepper, to taste

Directions:

  1. Cook corn and cut off of cobs.
  2. Combine corn, tomatoes, avocado, and orange pepper.
  3. Add salt and pepper to taste.
  4. Add lime juice just before serving.

Fresh spinach salad submitted by Betsy Sajdak

Dressing:

  • 1/3 cup olive oil
  • 1 tsp grated onion
  • 1/2 tsp garlic, minced
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 cup balsamic vinegar
  • 2 Tbsp brown sugar
  • juice from 1 orange
  • 1/4 cup cranberry juice

Salad:

  • 1 package spinach
  • 1 cup dried cranberries
  • 1 cup candied pecans (see recipe below)
  • 1/2 cup gorgonzola cheese
  • 2 sliced pears

Candied pecans:

Put 1/4 cup white sugar in a small pan over medium heat. Let sugar sit until almost melted (turns a little tan/brown), then stir with a metal spoon until completely melted. Place 1 cup pecans into liquefied sugar and stir until coated. Pour onto baking sheet covered with parchment paper. Let cool and peel off.

Directions:

  1. Blend all Dressing ingredients. Refrigerate until using.
  2. Mix salad together. Add dressing to taste.  

Fruited pumpkin loaf
16 servings

Print this recipe

Ingredients:

  • 2 eggs
  • 2/3 cup water
  • 1/2 cup apricot nectar
  • 3 tablespoons cooking oil
  • 1 14oz package pumpkin quick bread mix
  • 1 cup chopped pecans, toasted
  • 1/2 cup dried cranberries
  • Apricot icing (optional)
  • Snipped dried apricots (optional)

Directions:

  1. Preheat oven to 350°F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan or three 5 3/4x3x2-inch loaf pans; set aside
  2. In a large bown, beat eggs with a whisk; whisk in the water, nectar, and oil.  Using a wooden spoon, stir pumpkin quick bread mix into egg mixture until combined. Stir in pecans, the 1/2 cup apricots, and the cranberries.
  3. Spoon batter into prepared pans; spread evenly. Bake 8x4x2 inch pan for 55-65 minutes or 5 3/4x3x2-inch pans for 30-35 minutes or until a wooden toothpick inserted near the center comes out clean.
  4. cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely on wire rack.  Wrap and store overnight before slicing.
  5. If desired, pour Apricot Icing over bread and sprinkle with additional snipped apricots.
  6. Makes 1 large or 3 small loaves (16 to 18 servings)
  7. Apricot Icing: In a small bowl, stir together 3/4 cup posered sugar and enough apricot nectar (3 to 4 teaspoons to reach drizzling consistency.

Nutrition facts per serving: 200 calories; 10g Fat; 25g Carbohydrate; 1g Fiber; 3g Protein

Garlic Roasted Cauliflower

Ingredients:

  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 large head cauliflower, separated into florets
  • 1/3 cup grated parmesan cheese
  • salt and black pepper to taste
  • 1 tablespoon chopped fresh parsley

Directions:

  1. Preheat the oven to 450 degrees F.
  2. Grease a large casserole dish
  3. Place the olive oil and garlic in a large re-sealable bag
  4. Add cauliflower, and shake to mix
  5. Pour into the prepared casserole dish, and season with salt and papper to taste.
  6. Bake for 25 minutes, stirring halfway through.
  7. Top with Parmesan cheese and parsley, and broil for 3-5 minutes, until golden brown.

Herbed tomatoes, chicken & rice

Print this recipe

Ingredients:

  • 1/4 cup light Italian dressing
  • 4 medium boneless skinless chicken breast halves
  • 2 cloves garlic, minced
  • 1 can (28 oz) diced tomatoes, undrained
  • 1 cup water
  • 2 cups instant brown rice, uncooked
  • 1 cup 2% milk shredded mozzarella cheese
  • 1 fresh tomato, chopped
  • 2 tablespoons chopped cilantro

Directions:

  1. Heat dressing in large skillet on medium heat. Add chicken and garlic, cover.
  2. Cook 5 minutes on each side or until chicken is browned on both sides. Remove chicken from skillet; set aside
  3. Add canned tomatoes and water to skillet; stir in rice.
  4. Bring to a boil; simmer, uncovered, on low heat 10 minutes. Return chicken to skillet. Top with cheese; cover.
  5. Cook 5 minutes or until chicken is done; top with remaining ingredients.

Hoppin' John
6 servings

Print this recipe

Ingredients:

  • 1 cup of dried black eyed peas
  • 1 small onion, chopped fine
  • 1/2 teaspoon of cayenne pepper
  • 1/2 cup of chopped fat free ham
  • 1 bay leaf
  • 1 cup of long grain rice

Directions:

  1. In a medium sauce pan simmer black eyed peas, onion, cayenne pepper, ham, bayleaf and water to cover (about 3 cups) for 45 minutes or until black eyed peas are soft.
  2. Add rice, cover and simmer for 15 munutes or until rice is soft and has absorbed liquid.
  3. Remove bay leaf and serve.

Israeli couscous with apples, cranberries, and herbs submitted by Sherrie Hart

Ingredients:

  • 2 Tbsp olive oil
  • 2 cups israeli couscous (barley or orzo can also be used)
  • 4 cups low-sodium chicken broth
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 1/2 tbsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • 1 medium green apple, diced
  • 1 cup dried cranberries
  • 1/2 cup slivered almonds.
  • 1/4 cup apple cider vinegar
  • 2 Tbsp maple suryp
  • 1 Tbsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup olive oil

Directions:

  1. Preheat oven to 350 degrees F. Arrange almonds in a single layer on a baking sheet. Bake for 8-10 minutes or until golden borwn. Cool completely before using.
  2. In a medium saucepan, heat 2 Tbsp olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3-5 minutes. Add chicken broth and bring to a boil. Simmer for 10-12 minutes or until liquid has evaporated.
  3. Transfer the cooked couscous to a large bowl and set aside to cool. When cool, add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
  4. In a small bowl, combine vinegar, maple syrup, salt and pepper. Whisk in 1/4 cup olive oil until smooth.
  5. Pour the vinaigrette over the couscouse adn toss to coat evenly..

Light berry dump cake

Print this recipe

Ingredients:

  • 3 1/2 cups fresh blueberries (or partially thawed frozen ones)
  • 3 1/2 cups fresh blackberries (or partially thawed frozen ones)
  • 1 teaspoon ground cinnamon
  • 1/4 cup powdered sugar
  • 1 (18.25 ounce) box yellow cake mix
  • 6 tablespoons fat free sour cream
  • 1/2 cup fat free half-and-half
  • 1 teaspoon butter extract (optional)
  • Canola cooking spray

Directions:

  1. Preheat oven to 350° F. Coat the inside of a 9 x 13 inch baking dish with canola cooking spray.
  2. Combine blueberries, balckberries, cinnamon and powdered sugar in a large bowl.  Spoon evenly into the prepared baking dish.  Cover the mixture evenly with the dry cake mix.
  3. Combine fat-free sourcream, fat-free half-and-half, and butter extract (if desired) in a mediumm bowl with wisk or pulse until smooth in a food processor or blender.  Drizzle mixture evenly over the top of the cake mix in the prepared baking dish (do not stir).  Coat the top genererously with canola cooking spray.
  4. Bake for 30-40 minutes or until golden brown on top.

Light Italian wedding soup
6 servings

Print this recipe

Ingredients:

  • 1 pound ground lean turkey
  • 2 garlic clove, minced
  • 1 large egg, lightly beaten
  • ½ c. dried breadcrumbs
  • ¼ c. grated Parmesan
  • 1 Tbsp olive oil
  • 1 medium onion, thinly sliced
  • 4 cups chicken broth
  • 2 cans diced tomatoes
  • 2 heads escarole or spinach, chopped
  • Salt and pepper, to taste

Directions:

  1. In a bowl, combine turkey, garlic, egg, breadcrumbs, parmesan, salt and pepper. Using 1 Tbsp for each, roll mixture into balls.
  2. In a large pot, heat oil over medium heat. Cook onion, stirring occasionally, until softened, 3-4 minutes. Add broth and tomatoes; bring to simmer.
  3. Add meat balls; cook without stirring, until meatballs float to surface, about 5 minutes.
  4. Add as much escarole or spinach to pot as will fit. Cook, gradually adding remaining greens, until wilted and meatballs are cooked through, about 5 minutes.
  5. Season with salt and pepper. Serve soup sprinkled with more Parmesan, if desired.

Nutrition Facts: 250 calories; 13g Fat; 16g Carbohydrate;, 3g Fiber; 20g Protein

Light sesame chicken
4 servings

Print this recipe

Ingredients:

  • ¾ cup brown rice
  • 3 Tbsp honey
  • 2 Tbsp sesame seeds
  • 2 Tbsp soy sauce
  • 1 garlic clove, minced
  • 2 egg whites
  • ¼ cup corn starch
  • 4 scallions, sliced
  • 1lbs chicken breast, chopped
  • 1lbs broccoli, cut into florets
  • 2 Tbsp vegetable oil
  • Salt and pepper (to taste)

Directions:

  1. Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.
  2. Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
  3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.
  4. Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.

Nutrition Facts: 350 calories; 11g Fat; 34g Carbohydrate; 3g Fiber; 32g Protein

Mexican pasta skillet

Print this recipe

Ingredients:

  • 1 pound extra lean (at least 93%) ground beef
  • 1 jar (16 ounce) mild salsa
  • 1 cup tomato sauce (from 15 oz can)
  • 1 1/2 cups water
  • 2 cups uncooked regular or multigrain elbow macaroni and corn.
  • 1 cup frozen corn
  • 1/2 cup shredded reduced-fat sharp cheddar cheese (2 oz)

Directions:

  1. In 12 inch skillet, cook beef over medium-high heat 5-7 minutes, stiring occasionally, until thoroughly cooked: drain.
  2. Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12-15 minutes, stirring ocassionally, until macaroni is tender.
  3. Sprinkle with cheese. Cover; let stand 1-2 minutes or until cheese is melted

Mushroom Burgers
4-6 servings

Ingredients:

  • 2 cups mushrooms, finely
  • 2 cups shredded cheddar cheese
  • ½ cup bread
  • 1/4 cup flour
  • 2 eggs, beaten
  • ¼ tsp. thyme
  • ½ tsp. salt, ¼ tsp. pepper
  • ½ cup onions, finely chopped

Directions:

  1. Mix all ingredients together except oil.
  2. Shape into patties (4 large or 6 smaller).
  3. Heat 1 Tbsp. oil in skillet or grill pan. Cook over medium heat for 5 minutes/side.

Nantucket cranberry pie submitted by Pat Hanson and Ann Gang

Ingredients:

  • 2 cups fresh cranberries
  • 1/2 cup chopped black walnuts
  • 1/2 cup sugar
  • 1 cup flour
  • 3/4 cup butter, melted
  • 1 Tbsp almond extract
  • 1 cup sugar
  • 2 eggs, slightly beaten

Directions:

  1. Combine cranberries, walnuts, and 1/2 cup sugar. Place in bottom of a 10" pie pan.
  2. Mix the remaining ingredients and pour over the cranberry mixture.
  3. Bake 40 minutes in a 325 degree F oven. 

Penne with shrimp, feta, and spring vegetables
6 servings

Print this recipe

Ingredients:

  • 10oz whole grain penne pasta
  • 1 pound frozen shrimp, thawed, peeled and deveined
  • 1 pound asparagus, trimmed
  • 8oz snow peas, trimmed and halved on the diagonal
  • 2 Tbsp olive oil
  • 2 Tbsp fresh lemon juice
  • 2 garlic cloves, minced
  • 1 cup crumbled light feta cheese
  • 1/2 cup fresh mint, thinly sliced
  • Salt and pepper, to taste

Directions:

  1. Cook penne according to package directions. Drain pasta and return to pot.
  2. In a medium sauté pan, bring 1/2 cup of water to boil; add asparagus and cook 3 minutes.  Add shrimp and snow peas; cook 2 minutes.
  3. To pasta, add vegetables and shrimp mixture, oil, lemon juice, and garlic.  Season with salt and pepper; toss to combine.
  4. Gently mix in feta and mint. Serve immediately.

Nutrition Facts:335 calories; 8g Fat; 39g Carbohydrate; 7g Fiber; 27g Protein

Portabella tacos
4 servings

Print this recipe

Ingredients:

  • 4 medium portabella mushrooms, sliced, stems removed
  • 2 tsp dried cumin
  • 1 tsp dried chili pepper, or cayenne
  • 1 1/2 Tbsp olive or canola oil
  • 2 medium zucchini, cut into matchsticks
  • 1 medium onion, sliced
  • Toppings of your choice: avocado, cheese, cilantro, tomatoes, lettuce, etc
  • 4 whole wheat tortillas
  • Salt and pepper, to taste

Directions:

  1. In a medium sauce pan, add oil, mushrooms, oil, salt and pepper, zucchini sticks, and onion.  Saute until vegetables reach desired consistency.
  2. Warm tortillas, add veggies and toppings.  Enjoy!

Nutrition Facts: 300 calories; 12g Fat; 40g Carbohydrate; 6gFiber; 15g Protein

Pumpkin popovers
12 popovers

Print this recipe

Ingredients:

  • 1/4 cup canned pumpkin puree
  • 3 large eggs
  • 3 large egg whites
  • 2 cups nonfat milk
  • 2 tablespoons canola oil
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pumpkin-pie spice
  • 1/8 teaspoon cayenne

Directions:

  1. Preheat the oven to 400°F. Place a 12-cup muffin pan on a baking sheet in the oven to preheat.
  2. Whisk together pumpkin puree, eggs, egg whites, milk and oil in a medium bowl until smooth. 3. Combine flour, salt, pie spice and cayenne in a large bowl. Add the pumpkin mixture to the dry ingredients and whisk until smooth.
  3. Remove the muffin pan from the oven and coat it with cooking spray. Divide the batter among the prepared cups. Bake the popovers until they are puffed and browned, about 25 minutes. Remove the popovers from the oven and reduce the oven temperature to 350°F. With a small knife cut small slits into the sides of the popovers, about 3 or 4 per popover. Bake an additional 7 to 10 minutes. Serve hot.

Nutrition facts per serving: 130calories; 4g Fat; 19g Carbohydrate; 1g Fiber; 6g Protein

Quinoa burgers
10 servings

Ingredients:

  • 1 cup uncooked quinoa
  • 3/4 cup shredded cheddar cheese
  • ½ cup low fat cottage cheese
  • 1 carrot or 1 zucchini, grated
  • 1 egg
  • 2 gree onions, chopped
  • 3 Tbsp flour
  • 1/2 tsp sugar
  • 1/2 tsp pepper
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp garlic powder

Directions:

  1. In a medium saucepan, bring 2 cups of water and salt to boil. Add 1 cup quinoa and reduce heat to low. Cover and cook for 18-20 minutes or until water is absorbed. Allow quinoa to cool.
  2. Combine quinoa, cheeses, veggies, flour and spices.
  3. Heat a few teaspoons of oil in skillet or grill pan. Cook over medium-low heat for about 4 minutes/side.

Sauteed mushrooms with spinach and pepper

Ingredients:

  • 4 Tbsp butter or olive oil
  • 1 garlic clove, slivered
  • 8 oz mushrooms, sliced
  • 1 bunch spinach
  • salt and pepper, to taste 

Directions:

  1. Melt 2 Tbsp butter in a medium skillet over high heat. Add mushrooms and cook until they've released their juiced and browned, about 6 minutes. Season with salt and pepper, set aside.
  2. Return pan to heat and add remaning butter and garlic. When butter is foaming, add spinach and sprinkle with salt. Cook until tender and most of liquid has evaporated, about 4 minutes.

Spiced pumpkin chocolate chip cookies
24 cookies

Print this recipe

Ingredients:

  • 1 can (16oz) pumpkin puree
  • 1/2 cup shortening
  • 1 cup sugar
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1/2 tsp ginger
  • 1/2 cup semi-sweet or dark chocolate chips

Directions:

  1. Preheat oven to 375°F.
  2. Mix all dry ingredients (sugar, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, ginger, and flour).
  3. Stir in pumpkin and softened shortening until all is consistent.
  4. Fold in chips.
  5. Place 1 tablespoon of the dough 1 1/2 - 2 inches apart on a cooking sheet.  Bake for 8-10 minutes or until golden.
  6. Place on baking rack to cool for 10 minutes. 

Nutrition facts per serving: 135 calories; 5g Fat; 20g Carbohydrate; 1g Fiber; 2g Protein

Spinach and onion couscous- recipe submitted by Sherri Hart

Ingredients:
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 Tbsp olive oil
  • 1 (14.5oz) can chicken broth
  • 1 (10oz) package frozen, chopped spinach
  • 1 (10oz) package couscous
  • 3/4 cup freshly grated parmesan cheese
  • 2 Tbsp lemon juice
  • Salt and pepper, to taste

Directions:

  1. In a saucepan, cook and stir onion and garlic in hot oil until tender.
  2. Add the broth and spinach; cook and stir frequently until the spinach thaws.
  3. Bring mixture to a boil and stir occasionally.
  4. Add in couscous; stir to combine.
  5. Cover, remove pan from heat, and let stand 5 minutes or until liquid is absorbed.
  6. Add remaining ingredients; stir to combine.
  7. Serve immediately.

Spinach balls - recipe submitted by Agnes Melnick

Ingredients:

  • 3 boxes (10oz) frozen, chopped spinach (well drained)
  • 1 (16oz) bag Pepperidge Farm herb seasoning stuffing mix
  • 1 pound mozzarella cheese, grated
  • 9 eggs, beaten
  • 2 large onions, chopped
  • 1 cup butter, melted
  • 2 tsp garlic powder
  • 1 tsp black pepper

Directions:

  1. Mix all ingredients well. Form into 1” balls. Place on cookie sheet and freeze.
  2. After frozen, remove balls from sheet and store in freezer bags. Keep frozen until needed.
  3. Bake frozen in preheated 375 degrees oven for 20 minutes.

Steamed asparagus in paper bag

Ingredients:

  • 1 lb medium asparagus, tough ends trimmed
  • 2 tbsp extra virgin olive oil
  • 1/2 lemon, sliced paper thin
  • 1 bay leaf 
  • salt and pepper, to taste

Directions:

  1. Preheat the oven to 350 degrees F and arrange an oven rack in the middle of the oven.
  2. Get yourself a paper bag large enough to hold the asparagus comfortably. Throw the asparagus in the paper bag and drizzle the outside of the bag with olive oil to keep the bag from burning.
  3. Sprinkle the asparagus with the salt and cracked pepper and toss in the lemon slices and bay leaf.
  4. Close the bag, folding it over several times and creasing the folds well to hold the steam in.
  5. Put the pan on a baking sheet, drizzle it with more olive oil, stick it in the oven, and bake for 20 minutes.
  6.  Take the baking sheet out of the oven and set it on top of the stove. Set a serving plate next to the stove. Using a kitchen towel or a pair of kitchen tongs, raise the bag over the plate, open the bag, and slide the asparagus out onto the plate.
  7. Drizzle with a little more olive oil and serve hot.

Stir-fried broccoli with chili-garlic sauce

Print this recipe

Ingredients:

  • 1/4 cup low sodium chicken broth
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoons toasted seasame oil
  • 1 teaspoon cornstarch
  • 2 teaspoons Asian chili-garlic sauce
  • 2 medium garlic cloves minced
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon and 1 tablespoon vegetable oil
  • 1 1/2 pounds broccoli with florets, cut into 3/4 inch pieces, and stalks trimmed, peeled and cut on an angle into 1/4 inch thick slices
  • 1/4 teaspoon sugar

Directions:

  1. Whisk broth, soy sauce, sesame oil, cornstarch, and chili-garlic sauce together in a bowl. Combine garlic, pepper flakes, and 1 teaspoon oil in another small bowl.
  2. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat until it begins to smoke. Add broccoli and sprinkle with sugar. Cook, stirring frequently, for 8-10 minutes until broccoli is well browned.
  3. Push broccoli to the edges of the skillet clearing a spot in the middle.  Add the contents of the small bowl (pepper-oil-garlic) to the center, mashing for 20-30 seconds with a spoon or spatula until garlic is fragrant, then mix together with the broccoli.  Add the broth mixture and cook, stirring constantly, until the sauce is thickened, about 1 minute.

Strawberry and feta salad
8 servings

Print this recipe

Ingredients:

  • 2 cloves garlic, minced
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • ¼ cup raspberry vinegar
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp brown sugar
  • ½ cup vegetable oil
  • 1 cup slivered almonds
  • 1 head romaine lettuce, chopped
  • 1 pint strawberries, sliced
  • ½ cup crumbled feta cheese
  • Salt and pepper, to taste

Directions:

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat and set aside.
  2. In a bowl, whisk together garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and oil.
  3. In a large bowl, toss together almonds, romaine lettuces, strawberries, and feta cheese.
  4. Cover with the dressing mixture, and toss to combine.

Nutrition Facts: 265 calories; 22g Fat; 12g Carbohydrate; 3g Fiber; 5g Protein

Strawberry bread

Ingredients:

  • 2 (10 ounce) packages frozen strawberries, thawed
  • 3 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1-1/2 cups sugar
  • 4 eggs, beaten
  • 2 tsp vanilla
  • 1 cup oil
  • 1-1/2 cups chopped pecans
  • 2 Tbsp sugar
  • 1 tsp cinnamon

Directions:

  1. In blender or food processor, puree the un-drained strawberries and set aside. Preheat oven to 350 degrees F.
  2. In large bowl, combine flour, baking soda, salt, 1 teaspoon cinnamon, and 1-1/2 cups sugar and mix with wire whisk to blend.
  3. Make a well in the center of the dry ingredients and add the pureed strawberries, eggs, vanilla, oil, and pecans and mix just until combined.
  4. Pour into 2 greased 9" x5" loaf pans.
  5. In small bowl, combine 2 tablespoons sugar and 1 teaspoon cinnamon and mix well. Sprinkle over the batter.
  6. Bake for 50-65 minutes, or until dark golden brown and toothpick inserted into center of loaf comes out clean. Remove from pans and let cool on wire racks.

Strawberry pie with meringue crust

Ingredients:

  • 3 egg whites
  • 1 cup sugar
  • 24 soda crackers, crushed into crumbs
  • 1/4 tsp. baking powder
  • 1/2 cup pecans, ground to a consistency between chopped pecans and pecan meal.
  • 1 tsp. pure vanilla
  • At least 4 cups fresh strawberries, cut fairly small and sweetened to taste with powdered sugar
  • Fresh whipped cream

Directions:

  1. Beat the egg whites until stiff; continue beating as you add 1 cup sugar; then fold in the crushed soda crackers. Stir in baking powder and fold in the pecans. Stir in vanilla.
  2. Grease a large pie plate and pour mixture in.  Bake 30 minutes at 350 degrees.  Remove from oven and cool.
  3. Spoon sliced strawberries into pie crust and top with fresh whipped cream. 
  4. Serve immediately.  If you are not serving the whole pie at the same time, cut the crust piece out and top with the strawberries and whipped cream.  That way the crust will stay crispy and fresh for several servings. 

Strawberry poppy seed salad

Ingredients:

  • Romaine lettuce
  • Strawberries, sliced
  • Vidalia onions, sliced
  • 1 tsp poppy seeds
  • Sliced almonds
  • Mandarin oranges
  • Girard raspberry vinaigrette or poppy seed dressing

Directions:

  1. Toss together all ingredients.

Strawberry salad with lemon yogurt

Ingredients:

  • 7 ounces Greek yogurt
  • 1/3 cup good bottled lemon curd
  • 1 Tbsp honey
  • 1/4 tsp pure vanilla extract
  • 2 cups sliced strawberries (1 pint)
  • 1 cup raspberries (1/2 pint)
  • 1 cup blueberries (1/2 pint)
  • 2 Tbsp sugar
  • 3 Tbsp limoncello liqueur (optional)
  • 1 banana, sliced
  • Fresh mint springs

Directions:

  1. Whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.
  2. Carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liquer. Gently fold the banana into the mixture.
  3. Serve bowls of fruit with a "dollop" of lemon yogurt on top. Top each with a sprig of fresh mint.

Sweet potato scone - recipe submitted by Kari Doty

Ingredients:

  • 3 cups flour
  • 1/2 cup sugar
  • 5 tsp baking powder
  • 1/2 tsp salt
  • 1 Tbsp Garam Masala Curry mix (consists of cinnamon, cardamom, coriander, cumin, nutmeg, cloves, pepper)
  • 1 Tbsp ground ginger
  • 3/4 cup cold butter
  • 1/2 cup milk
  • 2 cups mashes sweet potatoes
  • 1 egg, beaten
  • pecan halves
  • 1 cup brown sugar
  • 2 Tbsp milk

Directions:

  1. Mix all dry ingredients. Cut in butter until crumbly. Add sweet potatoes, milk and egg. Avoid much contact with hands. May add flour as needed. Dough should not be too sticky, but palpable.  
  2. Roll and cut out or pinch out by hand the desired size of scone. Place on greased cookie sheet. Bake at 400 degrees for 10-15 minutes.
  3. Make glaze. Warm brown sugar and 1 Tbsp milk in sauce pan. Stir constantly until desired consistency. Drizzle on cooled scones. 

Sweet potato swirl cheesecake - recipe submitted by Tony McHerron

Ingredients:

  • 1 box of vanilla wafer cookies
  • unsalted sweet cream butter, melted
  • 4 boxed of room temperature cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 2 Tbsp heavy whipping cream
  • 2 Tbsp corn starch
  • 1 tsp vanilla extract
  • 1 can of candied yams, mashed or put through food processor
  • nutmeg, to taste
  • cinnamon, to taste 

Directions:

  1. To make crust, preheat oven to 350 degrees. Crumb up entire box of vanilla wafers. Can use food processor to make this easier. Then, add enough melted butter until mixture becomes crumbly. Press crust into the bottom and up sides of a 9 inch spring form pan. Bake crust for 7 minutes. Set aside to cool.   
  2. Using a large mixing bowl and mixer, begin to mix cream cheese. Add the sugar 1/4 cup at a time. Begin to mix in sour cream, whipping cream, corn starch and vanilla extract into cream cheese mixture. Mix the eggs in one at a time.
  3. Remove 3/4 cup of cream cheese mixture and set aside for swirling effect.
  4. Add candied yams to remaining cream cheese mixture. Mix at at a fairly high speed until blended.
  5. Pour mixture inot your prepared crust and dollop remaining plain cream cheese mixture filling on top. Use a knife to "cut" through the dollops. This creates the swirling effect. Bake the cheesecake for 45-60 minutes. The middle should be a little jiggly.
  6. Let cool at room temperature for 30 minutes. Un-tighten and then re-tighten the spring form pan to make sure the crust doesn't stick. Cool for another 30 minutes at room temperature and then place in the refrigerator for at least 8 hours. Make glaze. 

Tomato salad

Print this recipe

Ingredients:

  • 1/4 cup white vinegar
  • 1 teaspoon finely chopped green chili (such as Serrano, Thai, or jalapeno)
  • 3/4 teaspoon salt
  • 1 cup thinly sliced yellow onion
  • 4 large ripe tomatoes, cut into thin wedges

Directions:

  1. Combine the vinegar, green chili, and salt in a medium bowl. Toss with the onion and set aside for 5 minutes to allow flavors to blend. Add tomatoes and combine thoroughly. Set aside for 15 minutes before serving.

Tortellini tomato spinach soup - recipe submitted by Gayle Walsh

Ingredients:

  • 1 Tbsp olive oil
  • 1/2 cup minced onion (about 1/2 small onion)
  • 1 clove garlic, minced
  • 4 cups plus 1 can chicken or vegetable broth
  • 1 can (16oz) diced tomatoes flavoried with spicy red pepper, or garlic, basil, oregano
  • 1 (9oz) package frozen tortellini, or 4 servings dried tortellini
  • 10 oz fresh or frozen spinach, defrosted and chopped
  • 1/4 cup red wine (optional)
  • 1/4 cup freshly grated Parmesan cheese, loosely packed
  • Salt and pepper, to taste
  • Spicy red pepper (optional)

Directions:

  1. In a 3 quart soup pot, heat olive oil over medium high heat.
  2. Sauté onion and garlic, stirring often until onions are translucent, about 5-7 minutes.
  3. Add broth and tomatoes turn heat up to high and bring to a boil.
  4. Add tortellini and cook according to package instructions. When tortellini is almost done add spinach and wine.
  5. Taste and adjust seasonings with salt and pepper and spicy red pepper as needed. Serve immediately.
  6. Garnish each serving with a sprinkling of parmesan.

Triple chocolate pie

Print this recipe

Ingredients:

  • 1 package (1.4 oz) fat-free, sugar-free instant chocolate puding mix
  • 1 3/4 cups fat-free milk
  • 1 teaspoon vanilla
  • 1/2 package (8 oz) fat-free cream cheese, softened
  • 1/2 container (8 oz) frozen light whipped dessert topping, thawed
  • 1 (6 oz) chocolate-flavor crumb pie shell
  • 1 cup fresh raspberries or frozen raspberries, thawed
  • 1 tablespoon grated semisweet chocolate

Directions:

  1. In a medium bowl, prepare pudding mix according to package directions using the 1 3/4 milk. Stir in vanilla; set aside.
  2. Place cream cheese in a large microwave-safe bowl. Microwave on100% (high) for 15 seconds; stir. Microwave on 100% (high) for 15 seconds more. Beat cream cheese with an electricmixer on medium speed for 15 seconds. Add half of the pudding mixture; beat until smooth. Add the remaining pudding mixture; beat until smooth. Fold in half of the whipped topping. Spread mixture in pie shell. Chill 4-24 hours or until set.
  3. Top individual servings with the remaining whipped topping, the raspberries, and grated chocolate.

Veggie burgers
8 servings

Ingredients:

  • 1 small onion, grated
  • 2 garlic cloves, crushed
  • 1 summer squash, shredded
  • 1 zucchini, shredded
  • 2 carrots, shredded
  • 1 ½ cups rolled oats
  • 1/4 cup chopped walnuts
  • 1 egg, beaten
  • 1 tbsp soy sauce + 1/2 tsp liquid smoke
  • 1/2 cup whole wheat flour + bread crumbs for coating

Directions:

  1. Cook onion and garlic in olive oil until tender. Mix in veggies, cook and stir about 2 minutes.
  2. Remove pan from heat. Stir in oats, flour, walnuts, egg, and soy sauce + liquid smoke. Transfer to the refrigerator for 1 hour or freezer for 20 minutes.
  3. Make into 8 patties. Coat with bread crumbs.
  4. Oil grill and cook about 5 minutes per side.

Zucchini fries

Print this recipe

Ingredients:

  • Olive oil cooking spray
  • 1 teaspoon Italian seasoning
  • 1 1/2 tablespoon all-purpose flour
  • 3/4 teaspoon table salt
  • 3/4 cup dried bread crumbs, panko-variety suggested
  • 2 medium zucchini, about 7 inches each, cut into 4 chunks, then each chunk halved
  • 2 large egg whites, whipped until frothy (almost soft peaks)

Directions:

  1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.
  2. In a small bowl, mix together Italian seasoning, flour and salt. Place bread crumbs in another bowl.
  3. Dredge a zucchini fry in flour mixture and then dip into egg whites; dredge in bread crumbs.
  4. Place coated zucchini on prepated baking sheet and repeat with remaining ingredients; liberally coat with cooking spray.
  5. Roast, turning once, until desired cripness, about 12 minutes.

For extra crispy fries, increase the oven temperature to 500°F and knock 2 minutes off the cooking time.

Proud sponsors

  • Indiana Fever
  • Indianapolis Indians
  • Indiana Pacers
  • Sarah Fisher Hartman Racing
  • Indy Eleven
  • Indy Fuel

Health and wellness shopping

  • Home Health Medical online store for medical supplies and equipment
  • Wellspring Pharmacy
  • FigLeaf Boutique
  • Jasmine gift shop