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Monday, March 13, 2017

Apple, Cranberry, and Almond Coleslaw

Apple Cranberry Almond Coleslaw | Cooking Classy

Ingredients
    Dressing
  • 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
Directions
  • 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
 
Author: 
Recipe type: Lunch/Dinner
Cuisine: American
Serves: 6 servings, about 1 cup each
Ingredients
  • 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
Instructions
  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 | BeachbodyBlog.com

Butternut Squash Mac and Cheese
 
Prep time
Cook time
Total time
 
Author: 
Recipe type: Lunch/Dinner
Cuisine: American
Serves: 10 servings, about 1½ cups each
Ingredients
  • 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)
Instructions
  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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