Quick Guacamole

Make homemade guacamole to add the superfood avocado into your diet today! Makes 4 Servings Ingredients 2 avocados, mashed ½ cup onion, chopped 1 tomato, chopped ½  lime, juiced ½ teaspoon garlic powder ¼ teaspoon salt  ½ teaspoon pepper Dash of hot sauce (optional) Directions Carefully cut the avocados in half and use a spoon … Read More


Brussels Sprout Salad

This warm autumn salad is a power-house meal that boasts a nutty crunch from the chickpeas and a fruity sweetness from the dried cranberries. The avocado finishes this dish with a creamy heft.  Makes 3-4 servings Ingredients:  2 lbs brussels sprouts, halved  ¼ cup olive oil  ¼ cup lemon juice  1 can low-sodium chickpeas, drained  … Read More


Hearty Pasta Salad

Here’s a pasta salad that’s guaranteed to please and go the distance. Adding some of the fall’s hearty veggies will beef this dish when tossed with a tasty pasta. The addition of fresh basil in this naturally creamy pasta adds perfume and depth. Serves 8-10 Ingredients: 1 pound box of whole wheat pasta (ziti or … Read More


Whole-Wheat Strawberry Muffins

Makes 12 servings Ingredients: 1 cup strawberries, chopped 2 eggs 1 cup plain yogurt 1/4 cup butter, melted 1 teaspoon vanilla 2 cups whole-wheat flour 1/2 cup brown sugar, packed 1 1/2 teaspoons baking soda Directions: Heat oven to 400°F. Grease muffin tin with cooking spray to prevent sticking or use paper liners. Melt butter … Read More


Berry Blast Bars

Makes 12 barsServing size: 1 barIngredients: Non-stick cooking spray 1 cup flour 1 cup oats 1/2 cup brown sugar 1/4 teaspoon baking soda pinch of salt 1 egg 1/2 cup unsalted butter 2 Tablespoons vegetable oil 1/4 cup milk 1/4 cup strawberry jam 1 cup strawberries, sliced (or other berries that are in season)  Directions: Preheat oven … Read More


Corn, Tomato, Avocado & Arugula Salad with Salmon Patties

Enjoy some of summer’s major produce with the enhanced flavor of a two ingredient vinaigrette for a breezy meal. You can serve this salad with any grilled protein but this dish pairs well with these salmon patties.  Serves 4  Salmon Patty Ingredients: 1 12-14 oz can of salmon 2 slices whole wheat bread, hand torn 1 … Read More


Chicken Cutlet with Cucumber and Greens

Chicken cutlet is a year-round favorite and a simple way to get more bang for your buck. One boneless skinless chicken breast makes for two hefty cutlets when pounded thin. The surprising addition of crackers goes the distance by adding both crunch and flavor. When paired with a simple summer salad – one full of … Read More


Rotisserie Chicken Recipes

Have you seen Rotisserie chicken on sale at your local grocery store lately? Don’t pass up on this deal!  Here are some healthy recipes that can be prepared with a pre-cooked chicken. You can also easily shred a precooked chicken and throw it into other soups, salads, casseroles, and stir frys. Chicken and Fruit Salad … Read More


Broccoli Tomato Mushroom Medley

Serves 4Serving Size: ¼ medley (about 1½ cups) Ingredients 1 tablespoon olive oil or canola oil 3-4 cloves garlic, minced 1 medium broccoli crown, chopped (about 2 cups chopped broccoli) 8-10 cremini or white button mushrooms, sliced (about 2 cups sliced mushrooms) 2-3 medium tomatoes, chopped (about 2 cups chopped tomatoes) ¼ teaspoon salt ¼ teaspoon … Read More


Toasted Plantain and Cilantro Booster

Makes 6 servings – Serving Size: 8 ounces Ingredients 1 (14.5-ounce) can pineapple packed in own juice Nonstick cooking spray 2 yellow plantains, peeled and thinly sliced Dash ground red pepper 1 cup low-fat vanilla yogurt 1 tablespoon fresh cilantro, rinsed, stems removed and chopped 16 ounces soy milk Directions Drain pineapple, reserving 1 cup … Read More


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Expanded Food and Nutrition Education Program (EFNEP)

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