Making it easy to find great tasting and healthy meals

Monday, March 13, 2017

Apple, Cranberry, and Almond Coleslaw

Apple Cranberry Almond Coleslaw | Cooking Classy

  • 3/4 cup fat free Greek Yogurt (I recommend using Fage, other brands may will be too thin)
  • 1/4 cup mayonnaise
  • 1/4 cup honey
  • 2 Tbsp apple cider vinegar
  • Salt and freshly ground black pepper
  • Coleslaw
  • 1 small cabbage, shredded (6 - 7 cups packed)
  • 1 1/2 cups matchstick carrots
  • 2 large gala apples, sliced into matchsticks (about 3 cups)
  • 1/2 cup sliced green onions
  • 3/4 cup sliced almonds or 1 cup slivered almonds
  • 3/4 cup dried cranberries
  • In a mixing bowl whisk together Greek yogurt, mayonnaise, honey and apple cider vinegar until smooth, while seasoning with salt and pepper to taste.
  • In a large bowl toss together cabbage, carrots, apples, green onions, almonds and cranberries. Pour dressing over cabbage mixture and toss to evenly coat. Serve immediately for best results.
  • Recipe source: Cooking Classy
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Chicken Pot Pie

Chicken Pot Pie Recipe

Chicken Pot Pie
Prep time
Cook time
Total time
Recipe type: Lunch/Dinner
Cuisine: American
Serves: 6 servings, about 1 cup each
  • 6 tsp. olive oil, divided use
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 4 oz. sliced mushrooms
  • 2 Tbsp. whole wheat flour
  • 1½ cups reduced fat (2%) milk
  • 1 cup low-sodium organic chicken broth
  • ½ tsp. sea salt (or Himalayan salt)
  • ½ tsp. ground black pepper
  • 1 tsp. finely chopped fresh thyme
  • ¾ cup frozen green peas
  • ¾ cup cubed cooked sweet potatoes
  • 2¼ cups cubed cooked chicken breast (approx. 12 oz.)
  • 6 sheets phyllo dough (each approx. 12 x 17-inches), thawed, covered in a
  • slightly damp towel
  1. Preheat oven to 375° F.
  2. Heat 2 tsp. oil in large nonstick skillet over medium heat.
  3. Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
  4. Add mushrooms; cook, stirring frequently, for 4 to 6 minutes, or until mushrooms are soft and most of the liquid has evaporated.
  5. Add 1 tsp. oil; cook, stirring frequently, for 1 minute.
  6. Add flour; cook, stirring frequently, for 1 to 2 minutes, or until flour and oil form a paste.
  7. Slowly add milk, broth, salt, pepper, and thyme. Bring to a boil, stirring frequently. Reduce heat to medium-low.
  8. Add peas, sweet potatoes, and chicken; cook, stirring frequently, for 2 minutes.
  9. Place chicken mixture in a 2½-quart baking dish. Set aside.
  10. Place phyllo on work surface. Keeping the original stack covered, remove one sheet at a time and quickly brush with remaining 3 tsp. oil. Cut oiled stack of phyllo into quarters. Place phyllo loosely on top of chicken mixture; covering evenly.
  11. Bake for 30 to 35 minutes, or until chicken mixture is bubbling and phyllo dough is golden brown.
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Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese |

Butternut Squash Mac and Cheese
Prep time
Cook time
Total time
Recipe type: Lunch/Dinner
Cuisine: American
Serves: 10 servings, about 1½ cups each
  • 1 lb. dry whole wheat macaroni
  • 1 tsp. olive oil
  • 1 medium onion, chopped
  • 2 medium red bell peppers, chopped
  • 3 cups cubed butternut squash
  • 1¾ cups low-sodium organic chicken broth
  • 1 cup low-fat (1%) milk
  • 2 Tbsp. low-fat (1%) plain Greek yogurt
  • 1 cup shredded Gruyere (or Swiss) cheese
  • 1 cup shredded sharp cheddar cheese
  • Sea salt and ground black pepper (to taste; optional)
  • Nonstick cooking spray
  • Finely chopped fresh parsley (for garnish; optional)
  1. Preheat oven to 375° F.
  2. Cook macaroni according to package directions. Drain and set aside.
  3. Heat oil in large nonstick skillet over medium-high heat.
  4. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.
  5. Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender.
  6. Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.
  7. Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well.
  8. Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling.
  9. Garnish with parsley if desired.
Tip: Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore decreasing the chance of overflowing.

    Nutritional Information (per serving):
    Calories: 298
    Total Fat: 9 g
    Saturated Fat: 5 g
    Cholesterol: 25 mg
    Sodium: 166 mg
    Carbohydrates: 43 g
    Fiber: 5 g
    Sugars: 4 g
    Protein: 15 g
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    Tuesday, May 17, 2016

    Wild Rice and Roasted Corn Pilaf

    1 cup wild rice (or wild rice mixture)
    4 ears fresh or 3 cups frozen corn
    1-15 oz garbanzo beans rinsed and drained
    1/2 cup chopped toasted pecans
    1/3 cup chopped fresh basil
    3 Tbs olive oil
    3 Tbs lime juice 
    3/4 tsp salt
    1/4tsp black pepper 
    2 avocados diced

    Cook rice according to package directions
    Roast corn either in pan with a bit of butter or on a grill- charring a bit. 
    Add rice, corn and all other ingredients together and toss. 

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    Charred Sweet Peppers and Potato Chowder

    Time: 50 min
    3 cups chopped red peppers
    2 cups chopped sweet onion
    2 cups chopped and peeled russet potatoes
    1 cup chicken broth
    2.5 cups milk
    1/8 tsp cayenne pepper
    1/4 sniped fresh parsley 
    Salt and black pepper to taste
    1 cup shredded sharp cheddar
    1/4 cup plain Greek yogurt
    Crumbled crisp bacon

    Spray cooking pot with cooking spray. Char red peppers for 15 min stirring occasionally. 
    Add onions and cook 5 min. Stir in potatoes and broth. Bring to a boil the reduce heat and cover cooking for 12 minutes. Coarsley mash potato mixture. Stir in milk and cayenne. 
    Remove from heat and stir in parsley. Season to taste with salt and pepper.  Add cheese and yogurt. Serve each bowl with crumbled bacon on top. 
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    Zucchini Ribbons, Pasta, and Arugula

    Time: 30 min
    8 oz dried fettuccine pasta
    2 medium zucchini cut lengthwise into ribbons 
    1/4 cup sliced pepperoncini peppers
    2 Tbs olive oil
    1-2 garlic cloves, minced
    1 lemon zested and juiced
    3 cups arugula
    1 1/2 tsp fresh oregano
    Chopped toasted almonds

    Cook pasta. When it's done pour the pasta and cooking water over zucchini ribbons in colander to drain and lightly soften zucchini. Add the rest of the ingredients and toss with salt and pepper to taste. 

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    Sunday, January 24, 2016

    Cheese and Veggie Quinoa Bites

    Cheesy Veggie Quinoa Bites - healthy little tots packed with vegetables and cheese that make a perfect healthy snack or side dish. Use any leftovers you have in your fridge! | | gluten free, vegetarian

    This is from Cupcakes and Kale Chips but I changed the amount of cheese and eggs. This is her picture not mine. Mine looked just like this though.


    1 cup cooked quinoa
    3/4 cup shredded cheese of your choice
    1 cup chopped veggies or frozen veggies thawed
    1/2 tsp salt
    2 eggs

    Preheat oven to 350 and spray some muffin tins with oil
    Combine ingredients and press into muffin tins dividing evenly about 3/4 full
    Bake 15-20 minutes

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