Directions:

• Preheat an air fryer to 400°F. Rub potatoes with 1/2 Tablespoon of oil and pierce all over with a fork; air fry for 40 minutes or until tender. Cool slightly.
• In large skillet, heat 1 tablespoon oil over medium heat; add bacon and cook 5 minutes or until golden brown, stirring frequently. Transfer bacon to paper towel-lined plate.
• When potatoes are cool enough to handle, cut lengthwise in half; with a spoon, leaving about a 1/4-inch wall, scoop out inside portion (reserve for another use). Brush both sides of potato skins with the remaining 1/2 Tablespoon oil.
• In batches, if necessary, air fry skins, cut side up, 4 minutes or until edges are crisp; sprinkle with cheese and air fry 2 minutes more or until cheese is melted.
• Serve skins topped with yogurt, onions, and bacon.

Flavor Variations:
Pizza Potato Skins – Use shredded reduced fat Italian cheese blend and turkey pepperoni,
and top with cherry tomatoes, pepperoncini rings and crushed red pepper flakes.

Cheesy-Bruschetta Potato Skins – Use shredded reduced fat mozzarella cheese and top with
halved cherry tomatoes tossed with olive oil, minced garlic, sliced fresh basil, salt and pepper.

Ingredients:

• 1-1/4 pounds pork tenderloin
• 1 tsp. ground cinnamon
• 1/2 tsp. paprika
• 1 Tbsp. olive oil
• 1 garlic clove, minced
• 1 large Honeycrisp apple, cored and chopped

• 1/2 medium acorn squash, sliced 1/4-inch thick
• 1/2 medium yellow onion, thinly sliced
• 1/2 cup dried cherries
• 1/4 tsp. salt
• 1/4 tsp. pepper

Ingredients:

• 1 medium Gala or Braeburn apple, cored and sliced 1/4-inch thick
• 1 cup granola cereal
• 3 Tbsps. sliced almonds

• 1 Tbsp. light brown sugar
• 1/4 tsp. ground cinnamon
• 1-1/2 Tbsps. unsalted butter, cut into small pieces
• 1/3 cup low-fat yogurt (optional)

Cauliflower is a great addition to plant-based meals because of the various nutrients it offers. This versatile, Vitamin C-rich vegetable can be eaten raw or cooked, as well as swapped for favorite foods like pizza crust, mashed potatoes, and white rice. You can even replace meat in a taco with seasoned cauliflower florets.

Ingredients:

• 2 garlic cloves, minced
• 1 medium head cauliflower, cut into small florets
• 2 Tbsps. extra virgin olive oil
• 1-3/4 tsps. ground chipotle pepper
• 1/2 tsp. plus 1/8 tsp. salt
• 1/2 tsp. plus 1/8 tsp. pepper

• 1 large tomato, diced
• 1-1/2 cups rinsed and drained canned black beans
• 1/4 cup chopped fresh cilantro leaves
• 2 Tbsps. fresh lime juice
• 1 avocado, peeled, pitted, and chopped
• 12 (6-inch) corn tortillas, warmed
• 1/4 cup reduced fat sour cream

Choose based on firmness (not color) and when you’ll use them.

Immediately
RIPE = Gives to pressure but not mushy

Use in 1-2 days
ALMOST RIPE = Slight give to pressure

Use in 4-5 days
FIRM = Doesn’t give to pressure

AVOCADO(N’T)!
Storing whole avocados submerged in water could cause foodborne illness from Listeria and Salmonella.
DO NOT try this viral “hack”.

Ingredients:

• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1/4 tsp. salt

• 1/2 ripe, fresh avocado, halved, pitted and peeled
• 1/4 cup applesauce
• 1 large egg
• 1 tsp. vanilla extract
• 1/4 cup maple syrup
• 1 small green apple, peeled and diced

Feed a
Healthy Heart!

There are a wide variety of foods which contain nutrients that protect blood pressure and heart health.

Ingredients:

• 2 Tbsps. fat-free plain Greek yogurt
• 2 Tbsps. canola or corn oil
• 3 tsps. lime juice
• 1/4 tsp. pepper (freshly ground preferred)
• 1/8 tsp. salt
• 1 pound large peeled & deveined shrimp

• 1 small apple, finely diced
• 1-1/2 cups finely chopped celery (about 3 stalks)
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped green onion
• 1 medium avocado, diced
• 4 large Bibb lettuce leaves (optional)