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Healthy Recipes

Cranberry, Turkey, & Feta Orzo

Ingredients

  • 12 oz. turkey breast, cooked
  • 2 oz. feta cheese
  • 1 tbsp. dried cranberries
  • 1 tsp. margarine
  • 3 avocado slices
  • 1lb. orzo
  • 1 orange
  • dash of salt

Method

  1. Add water and an orange to pot and bring to a boil. Add orzo and salt and cook until al dente. Drain and pour into a large mixing bowl.
  2. Add all other ingredients to the orzo and mix until well combined. Serve warmed or cold.

Download recipe here.

Dragon Slaw

Ingredients

  • 2 cups shredded green cabbage
  • 2 cups red onion, julienne sliced
  • 2 cups carrots, julienne sliced
  • 1 lb. red bell peppers, julienne sliced
  • 1 cup fresh cilantro, chopped
  • 4 oz. sriracha
  • 1/2 cup rice wine vinegar
  • 1 cup Greek yogurt, plain
  • 1/4 cup lemon

Method

  1. Combine all of the wet ingredients in a bowl and mix until all ingredients are thoroughly combined.
  2. Fold the cabbage, onions, carrots, and peppers into the coleslaw mix and mix well.
  3. Add the cilantro and mix again.
  4. Can be made 1 day in advance or serve immediately.

Download recipe here.

One Pan Maple Mustad Chicken and Fall Vegetables

Ingredients

  • 1 ½ tablespoon Dijon
  • mustard
  • 1 ½ tablespoon maple syrup
  • ½ teaspoon dried rosemary
  • 4 bone-in, skin-on chicken
  • thighs
  • 2-3 cups peeled and cubed
  • butternut squash (Can sub
  • cubed potatoes)
  • 2 large shallots, peeled and
  • quartered
  • 2 cups Brussel sprouts,
  • trimmed and halved
  • lengthwise (Can sub
  • chopped broccoli)
  • 1 tablespoon olive oil

Method

  1. Preheat oven to 425° degrees F.
  2. In a small mixing bowl, add mustard, syrup, rosemary, salt, and pepper to taste. Whisk to combine.
  3. Add butternut squash, Brussel sprouts, and shallots to a separate mixing bowl and toss with olive oil and salt and pepper to taste.
  4. Brush a thin layer of the maple mustard sauce over the skin of the chicken. Reserve sauce for later.
  5. Add chicken thighs, skin side down to a large sheet pan. Spread the vegetables in an even layer around the chicken. Make sure the Brussel sprouts are placed cut side down. Add a little remaining sauce to the vegetables.
  6. Bake for 15-18 minutes. Flip chicken over and return to oven for another 10-15 minutes. Cook until chicken is cooked through and at an internal temperature of 165° degrees F.
  7. Broil on high for two minutes until skin is crispy.

Download recipe here.