Dietitians Dish – April 1, 2024
Love Your Leftovers!
Holidays can mean lots of left overs. Find diff erent ways to add more fruits or veggies to boost nutrients and avoid wasting food. You can use the ham bone to make a nutritious broth. Adding ham can also boost the protein in eggs, grilled cheese, mac & cheese, soups, and salads. Get creative and see what combination of fruits or vegetables can be paired with ham that is left over from Easter.
Slow Cooker Split Pea & Ham Soup
Ingredients:
- 1 bag (16 oz.) dried green split peas, rinsed and drained
- 1 cup chopped ham
- 2 medium Idaho potatoes, peeled and cut into 1-inch pieces
- 1 celery stalk, chopped
- 1 medium carrot, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 1/4 cup chopped fresh parsley
- 5-1/2 cups ham bone broth*
- 1 Tbsp. fresh lemon juice
- 1/2 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1 cup croutons
Directions:
- In a 5- to 6-quart slow cooker, layer split peas, 1/2 cup ham, potatoes, celery, carrot, onion, garlic, bay leaf, and parsley; gently add broth, do not stir. Cover and cook on high for 4 hours or low for 8 hours, or until peas are tender.
- Remove and discard the bay leaf; stir in lemon juice, salt, and pepper. Serve soup topped with croutons and remaining 1/2 cup ham.
*Check out a ham bone broth recipe at inseasonezine.com.
Baked Apple, Ham, and Cheddar Empanadas
Ingredients:
- 10 pre-made frozen empanada discs, thawed
- 1 cup of finely diced cooked ham
- 5 slices low-fat Cheddar cheese, cut in half
- 2 apples, sliced
- 1 egg white, whisked in bowl
- 3 Tbsp. Dijon mustard
- 2 Tbsp. honey
- 1/8 tsp. pepper
Directions:
- Lay empanada discs on a flat surface. In the center of each, layer with ham, cheese, and apples. Fold dough over and seal with fork. Lightly brush with egg whites.
- Air Fryer: Spray air fryer basket with nonstick cooking spray. Add empanadas, a few at a time, and cook on 350°F for 8 minutes, or until golden brown.
- Oven: Lay empanadas on parchment-lined baking sheet. Bake in preheated 350°F oven 20-25 minutes, or until golden brown.
- Mix mustard, honey, and pepper together in small bowl for dipping.
Recipe (adapted) and image courtesy of HealthyFamilyProject.com.
Dietitians Dish – March 25, 2024
Asparagus – A Simple Addition!
Adding asparagus to a meal or snack is a simple way to boost your intake of fiber, folate, and Vitamins A, C, E and K. It’s available fresh, frozen, and canned for convenience. When selecting fresh asparagus, choose odorless stalks that are not wilted or limp, with dry, tight tips. Refrigerate asparagus for up to four days by wrapping the ends of the stalks in wet paper towel and placing them into a plastic bag. Reserve the woody stalk ends to make asparagus soup. Just freeze until ready to use. Asparagus tastes great added to salads or stir-fry, or simply steamed, roasted or grilled as a side dish.
Vegetable-Stuffed Pork Tenderloin
Ingredients:
- 2 Tbsps. olive oil
- 1/4 cup carrots
- 1/4 cup chopped leeks
- 1 garlic clove, minced
- 1/4 cup chopped asparagus
- 1/4 cup chopped cremini mushrooms
- 1 cup loosely packed baby spinach
- 2 Tbsps. seasoned breadcrumbs
- 1/2 tsp. chopped fresh thyme
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1 pork tenderloin (about 1-1/4 pounds)
Directions:
- Preheat oven to 375°. In large skillet, heat 1 Tbsp. of oil over medium heat. Add carrots and leeks; cook for 2 minutes, stirring occasionally. Add garlic; cook 30 seconds, stirring occasionally. Add asparagus and mushrooms; cook 3 minutes or until mushrooms release their moisture, stirring occasionally. Stir in spinach; cook 2 minutes or until spinach is wilted. Remove from heat; stir in breadcrumbs, thyme, and 1/8 tsp. each salt and pepper. Makes about 1/2 cup filling.
- To butterfly pork, cut pork lengthwise down center, leaving 1/2 inch uncut. Lay pork flat between plastic wrap on cutting board; pound to 1/2-inch thick with flat end of meat mallet. Remove plastic wrap; place filling lengthwise down center of pork in 2-inch row. From the long side, tightly roll pork around filling; secure with
3 wooden skewers. - Sprinkle pork with the remaining 1/8 tsp. each salt and pepper. In large skillet, heat remaining 1 Tbsp. of oil over medium-high heat; add pork and cook 4 minutes or until browned, turning once. Transfer pork to rimmed baking pan; roast 30 minutes or until internal temperature reaches 145°. Let pork stand 10 minutes before slicing.
Lemon Dill Salmon Pasta with Asparagus
Ingredients:
- 1 lb. asparagus rough ends trimmed, cut into 1-inch pieces
- 2 Tbsp. plus 1 tsp. olive oil, divided
- 8 oz. rotini pasta cooked according to package directions
- 1 can (6 oz.) boneless, skinless salmon
- 1 lemon, juiced
- 2 Tbsp. fresh dill chopped
- 1/2 tsp. garlic powder
- 1/4 cup shredded Parmesan cheese
Directions:
- Preheat oven to 400°F.
- Place asparagus on a baking sheet. Drizzle with 1 tsp. olive oil and season with salt and pepper. Bake for 10 minutes, or until tender.
- Combine cooked pasta, asparagus, salmon, lemon juice, 2 Tbsp. olive oil, dill, and garlic powder in a large bowl. Stir to coat well. Sprinkle with cheese before serving.
Recipe and image courtesy of HealthyFamilyProject.com.
Dietitians Dish – March 18, 2024
Simply Amazing Cauliflower!
Cauliflower has gained popularity in recent years.
Here’s just a few of the many reasons.
• Naturally gluten free
• Low carb
• Has vitamin C, fiber, potassium, folate, and choline
• Nutrients help protect against heart disease & certain cancers
Cauliflower is so versatile it can be swapped in place of many foods including rice, pizza crust, and potatoes. Try these delicious recipes to include more cauliflower in your menu!
Scan the code for a mouth-watering video of this Au Gratin recipe.
Broccoli, Cauliflower and Carrot Au Gratin
Ingredients:
- 4 cups broccoli florets
- 4 cups cauliflower florets
- 3 cups baby carrots (or carrot slices)
- 1-1/4 tsp. salt, divided
- 1-1/4 tsp. black pepper, divided
- 1 large egg
- 1-1/2 cups cottage cheese
- 3/4 cups grated parmesan cheese
- 1/2 tsp. garlic powder
- 1 Tbsp. fresh chives
Directions:
- Preheat oven to 425°F. Spray a baking sheet and 9×13 baking dish with non-stick cooking spray.
- Add broccoli, cauliflower, and carrots to the prepared baking sheet. Mix the vegetables and spray lightly with non-stick cooking spray. Sprinkle with 3/4 tsp. each of salt and pepper. Roast for 15 minutes.
- Transfer roasted vegetables into the baking dish. In a separate bowl, mix the egg, cottage cheese, and remaining seasonings. Spread over the vegetables evenly. Bake for 10 minutes or until vegetables are fork tender. Then, broil on high for 3 minutes or until the top is golden brown. Remove from the oven and serve.
Turkey Shepard’s Pie with Mashed Cauliflower
Ingredients:
- 1 Tbsp. olive oil
- 2 carrots peeled, chopped
- 1 small, sweet onion diced
- 1 cup frozen sweet corn
- 1-1/2 lbs. lean ground turkey
- 2 Tbsps. flour
- 1/2 tsp. salt
- 2 Tbsps. Worcestershire sauce
- 1 tsp. garlic powder
- 1 can (8 oz.) no-salt-added tomato sauce
- 16 oz. cauliflower, finely chopped
- 2 Tbsps. low-fat cream cheese
- 1 cup shredded low-fat Cheddar cheese, divided
Directions:
- Preheat oven to 400°F.
- Heat oil in nonstick skillet over medium heat. Add onion, carrots, and corn, and cook 5 minutes, or until softened. Add turkey and cook 5-7 minutes, or until cooked thoroughly. Add flour and salt, stir to coat. Add Worcestershire, garlic powder, tomato sauce and 1/2 cup water. Mix well and cook until heated through.
- Place cauliflower in large bowl and microwave on HIGH for 4 minutes, or until tender. Add cream cheese and 1/2 cup of shredded cheese, then mix with an electric hand mixer until smooth.
- Spoon turkey mixture into 11×8-inch baking dish. Top with mashed cauliflower and spread to evenly coat. Sprinkle with the remaining 1/2 cup of shredded cheese.
- Bake for 10 minutes, or until bubbly and the cheese melts.
Recipe (adapted) and image courtesy of HealthyFamilyProject.com.
Dietitians Dish – March 11, 2024
Menu Planning Magic!
Check what’s on-sale and then plan a weekly menu. Start by finding recipes that use the same vegetables. Peppers, onions, and celery can be used in a variety of cooked meals or as salad toppers. Start the week by prepping all your produce at one time and batch cooking any meat to save time later in the week. It’ll help reduce food waste and save money too! Recipes using the same items in different ways will also give you more mealtime variety.
Make a hearty pot of chili, and freeze left overs for a future dinner. Then, later in the week, transform some of the same ingredients to create a delicious stuffed pepper.
Hearty & Healthy Turkey Chili
Ingredients:
- 2 Tbsps. olive oil
- 2 green or red bell peppers, chopped
- 2 medium celery stalks, chopped
- 2 medium yellow onions, chopped
- 4 garlic cloves, minced
- 1/4 cup chili powder
- 4 tsps. minced jalapeño pepper
- 1 tsp. ground cumin
- 1 tsp. ground red pepper
- 3 pounds 93% lean ground turkey
- 1 can (6 ounces) tomato paste
- 1 can (28 ounces) crushed tomatoes
- 2 cups less-sodium chicken broth
- 1 can (15.5 ounces) no salt added cannellini beans, drained & rinsed
- 1 can (15.5 ounces) no salt added red kidney beans, drained & rinsed
- 1/4 cup chopped fresh cilantro
Directions:
- In large saucepot, heat oil over medium heat. Add bell peppers, celery, and onions; cook 8 minutes or until vegetables begin to soft en, stirring frequently. Stir in garlic, chili powder, jalapeño, cumin, and ground red pepper; cook 1 minute.
- Increase heat to medium-high. Add turkey and cook 8 minutes or until browned, breaking up meat with side of wooden spoon. Stir in tomato paste; cook for 1 minute. Stir in tomatoes and broth; heat to simmering. Reduce heat to medium-low; cover and cook for 10 minutes, stirring occasionally. Stir in beans and cilantro; cook 5 minutes. Makes about 16 cups.
Greek Stuffed Pepper
Ingredients:
- 1 cup pearled farro, rinsed and drained
- 2 large green bell peppers, halved lengthwise and seeded
- 1/2-pound 93% lean ground turkey
- 2 Tbsps. olive oil
- 1/4 cup chopped onion
- 1/2 cup chopped eggplant
- 1 can (14.5 ounces) Italian style diced tomatoes
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/3 cup grated Parmesan cheese
Directions:
- Preheat oven to 350°. Prepare farro as label directs.
- Place bell peppers, cut side up, on rimmed baking pan. In large skillet, cook turkey over medium-high heat 8 minutes or until browned, breaking up turkey with side of spoon; with slotted spoon, transfer to paper towel-lined plate.
- In same skillet, heat oil over medium-high heat; add onion and cook 3 minutes, stirring occasionally. Add eggplant; cook for 2 minutes, stirring occasionally. Add tomatoes with juice; cook for 3 minutes, stirring occasionally. Stir in salt, pepper, farro and turkey.
- Fill bell peppers with farro mixture; sprinkle with cheese. Bake 30 minutes or until peppers are tender.
Dietitians Dish – March 4, 2024
Sweet Ways to enjoy Sweet Potatoes!
Sweet potatoes are oft en avoided because of belief their carbs are bad for blood sugar. But sweet potatoes are full of fiber, which regulates blood sugar and aids digestion. They’re also rich in beta carotene, folate, Vitamins A, B & C, plus iron and potassium. Many of these nutrients help to boost immunity and protect the heart from inflammation.
To boost wellness, try these delicious ways to sneak some more veggies into your family’s routine. This taco salad is a quick, tasty twist for Taco Tuesday. And they’ll never believe this ice cream is so nutritious! Give them a try. I’m confident you’ll find some new recipes to include in your family’s menu plans.
Roasted Sweet Potato Taco Bowls
Ingredients:
- 2 small, sweet potatoes, peeled & diced
- 1 Tbsp. olive oil
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
- 1 pkg. Southwest chopped salad kit
- 1 avocado, chopped
- 1 cup low-sodium black beans drained, rinsed
- 1/2 cup frozen sweet corn thawed
- 1/2 cup chopped tomatoes
Directions:
- Preheat oven to 400°F
- Toss potatoes in oil, chili powder, cumin, garlic powder and salt. Add to the baking sheet and bake 15-20 minutes, flipping halfway through, until tender.
- Assemble salad kit with included toppings and dressing. Top it with sweet potatoes, avocado, black beans, corn, and tomatoes.
Recipe and image courtesy of HealthyFamilyProject.com
No Churn Chocolate Sweet Potato Ice Cream
Ingredients:
- 3/4 cup sweet potato, cooked & mashed
- 1 can (13-1/2 oz.) light coconut milk, room temp & shaken
- 1/2 bag (5.75 oz.) chocolate chips
- 1/2 Tbsp. vanilla extract
- 1/4 tsp. salt
Directions:
- Add the mashed sweet potato, coconut milk, vanilla, and salt to your favorite blender.
- Following the instructions on the bag of chocolate chips, melt the chocolate chips.
- Add the melted chocolate chips to the blender.
- Blend until smooth and mixed thoroughly.
- Pour the sweet potato/chocolate mixture into a loaf pan.
- Cover with plastic wrap and place in the freezer.
- Every 30 – 45 minutes stir the chocolate mixture; the edges will start to freeze first, and you will want to stir that in to insure an even creamy texture. Do this at least 3 times.
- Your ice cream will be ready to enjoy in about 3 – 4 hours. If you freeze your homemade ice cream overnight, you will need to allow it to thaw on the counter for about 5 mins so that it is soft enough to scoop.
Recipe and image courtesy of HealthyFamilyProject.com