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Tag: Healthy Choice

Caramel Apple Salad

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Ingredients

  • 4 medium apples
  • 1 small box sugar free instant pudding mix, butterscotch
  • 32 ounces of fat free plain yogurt
  • ½ cup unsweetened applesauce
Directions
  1. Wash hands with warm, soapy water for 20 seconds.
  2. Core and dice apples. Place in water with some lemon juice
  3. Mix yogurt and pudding mix together.
  4. Add to apples and mix well.
  5. Add applesauce and mix until blended.
  6. Refrigerate overnight.

Makes 8 servings

Cauliflower Tots

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Ingredients

  • Cooking Spray
  • 1 head cauliflower
  • 2-3 large eggs
  • ½ cup reduced-fat, shredded cheddar cheese
  • 1/3 cup bread crumbs
  • 2 green onions, chopped
  • ¼ teaspoon black pepper
  • Nonstick spray
Directions
  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat the oven to 400°F. Coat one large or two small baking sheets with cooking spray. Set aside.
  3. Cut cauliflower into florets.
  4. Steam the cauliflower for 10-12 minutes or until soft. Set aside to cool.
  5. Once cool, mince the cauliflower or finely chop it using a blender or food processor.
  6. Add 2 eggs and the remaining ingredients into the minced cauliflower. If the mixture is too crumbly, add the third egg. Let the mixture rest for 10 minutes.
  7. After resting, stir the mixture again. Scoop cauliflower with a tablespoon onto the sprayed baking sheet. Form the ball into the shape of a tater tot. Repeat to make 35 tots.
  8. Spray the top of each tot with cooking spray. Bake for 15 minutes. Turn the tots and bake an additional 10 minutes or until golden brown.

Makes 7 servings

White Bean Bruschetta

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Ingredients

  • 1 whole-wheat French baguette, cut into 12 thin slices
  • 1/4 cup olive oil, divided
  • 1 cup white onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 cup canned navy beans, rinsed and drained
  • 2 tomatoes, cored and cubed
  • 2 Tablespoons balsamic vinegar
Directions
  1.          Wash hands with warm, soapy water for 20 seconds.
  2. Slice the baguette into thin slices (about 12 slices for a baguette.
  3. In a skillet, add 2 Tablespoons of oil. Heat. 
  4. Place the bread slices in the skillet pan and cook on medium high heat until sizzling and golden. Before flipping the bread, add an additional tablespoon of oil to the pan, if needed, and cook the second side until golden.
  5. For the topping, cook the onions and the remaining tablespoons of oil over medium heat until onions are soft, about 7 minutes.
  6. Add the garlic, basil and oregano and cook another minute or two, until fragrant.
  7. Add beans and continue cooking for another five minutes on low heat. Add the tomatoes and turn off the heat, allowing tomatoes to warm without cooking.
  8. Drizzle the balsamic vinegar into the pan and gently stir.
  9. Scoop heaping spoonfuls of the tomato-bean mixture onto the grilled bread and enjoy.

Makes 6-8 servings

Twice Baked Potatoes

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Ingredients

  • 4 medium russet potatoes
  • 1/4 cup CNP Herb Ranch Seasoning or packaged ranch seasoning
  • 1 cup shredded low-fat cheddar cheese
Directions
  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 425°F.
  3. Scrub potatoes thoroughly with a brush. Pat dry.
  4. Wrap each potato in foil.
  5. Bake at 425°F for 40-60 minutes or until tender.
  6. Carefully cut baked potatoes in half lengthwise.
  7. Scoop out most of the potato without tearing the skin. Set potato shells on a baking sheet.
  8. Preheat oven to 350°F
  9. In a bowl, combine inside of potatoes, seasoning, and half the cheese. Mix thoroughly.
  10. Scoop potato mixture back into shells. Top with shredded cheese.
  11. Bake on a baking sheet at 350°F until hot and cheese is melted, about 15 minutes.

Makes 6-8 servings

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