Tag: nuts

Waldorf Salad

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Ingredients

  • 2 medium apples
  • 2 stalks celery
  • ½ cup seedless grapes
  • ⅓ cup nuts (optional)
  • ½ cup low-fat plain or vanilla yogurt

Directions

  1. Wash hands with warm, soapy water.
  2. Wash apples, celery, and grapes. Dice apples (leave peels on). Dice celery. Cut grapes in half.
  3. Chop nuts into small pieces.
  4. Combine apples, celery, grapes, nuts, and yogurt.
  5. Toss gently and serve immediately. Serve alone or in pita bread as a sandwich.
  6. Store leftovers in the refrigerator up to one day.

Makes 6 servings

Download the recipe

Fruity Overnight Oats

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Ingredients

  • 1 cup low-fat yogurt
  • 1 cup old-fashioned rolled oats
  • ½ cup low-fat or fat-free milk
  • ½ teaspoon cinnamon
  • ¼ teaspoon dried ginger (optional)
  • ½ cup dried fruit
  • ½ cup chopped apple
  • ½ cup blueberries
  • ¼ cup chopped walnuts

Directions

  1. In medium bowl, combine oats, yogurt, and milk. Stir until combined
  2. Cover and refrigerate for 6 to 12 hours, or overnight.
  3. After refrigerating, add dried and fresh fruit, and mix gently.
  4. Serve in small bowls.
  5. Sprinkle each serving with chopped nuts. Refrigerate leftovers within 2 hours.

Makes 5 servings

Green Beans, Cranberries and Nuts

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Ingredients

  • 1 8-oz. can of green beans (½ lb. fresh or 2 cups frozen) 
  • ¼ cup dried cranberries 
  • 1½ Tablespoon chopped nuts (such as sliced almonds) 
  • 1 Tablespoon honey (optional) 
  • 1 teaspoon lemon pepper salt  

Directions

  1. Drain and rinse green beans. If using fresh, snap into 4 inch pieces and cook until soft. 
  2. Add cranberries, honey and nuts and stir well.  Serve hot, sprinkled with choice of seasonings.

Makes 4 servings

Fig Walnut Bars

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Ingredients

  • 1 cup quick-cooking oats
  • 1 cup bran cereal
  • ¼ cup whole-wheat flour
  • 1 cup walnut pieces
  • 1 ½ cups coarsely chopped stemmed dried figs
  • ½ cup nonfat dry milk
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ cup honey
  • 2 large eggs
  • Nonstick spray

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat the oven to 350°F. Coat a 9-by-13-inch baking pan with nonstick spray.
  3. Place the oats, bran cereal, flour, walnuts, figs, dry milk, cinnamon and ginger in a food processor or blender. Coarsely chop.
  4. Add the honey and eggs. Pulse until well combined.
  5. Transfer the mixture to the baking pan. Spread evenly with your fingers.
  6. Bake until lightly browned around the edges, about 20 minutes. Cool in the pan for 15 minutes, then cut into 16 bars. Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.

Makes 16 servings

Peanut Butter Walnut Granola Bars

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Ingredients

  • 1 ½ cups old-fashioned rolled oats
  • ¾ cup crushed wheat bran flakes cereal
  • ¼ cup chopped walnuts
  • ¼ cup dried fruit (optional)
  • ½ cup peanut butter
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Nonstick spray

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 300°F and spray an 8×8 inch baking pan with nonstick spray. Set aside. 
  3. In a large bowl, combine oats, cereal, walnuts, and dried fruit.
  4. Combine peanut butter, honey, and vanilla in a saucepan and heat until peanut butter melts.
  5. Beat egg in a small bowl and pour over dry ingredients. Pour peanut butter mixture over dry ingredients and mix thoroughly.
  6. Transfer to the 8×8-inch baking pan and press mixture down firmly.
  7. Bake at 300°F for 30-40 minutes until golden brown on top.
  8. Remove from oven and let cool completely before cutting into bars.

Makes 10 bars

Download recipe

Fruit and Nut Muffins with Streusel Topping

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Ingredients

For the muffins

  • 3 cups + 2 Tablespoons CNP Master Mix 
  • 3 Tablespoons sugar
  • 1 egg, beaten
  • 1 1/4cups low-fat milk
  • 2 Tablespoons chopped nuts
  • 1/2 cup drained and chopped fruit (fresh, frozen, or canned)
  • Nonstick spray or muffin tin papers

For the topping

  • 1/3 cup white or brown sugar
  • 2 Tablespoons margarine or butter
  • 1/2 cup crushed toasted oat cereal
  • 2 Tablespoons nut pieces
  • 1 teaspoon cinnamon

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 400°F.
  3. Coat 12 muffin pan cups with nonstick spray or place muffin papers in each tin.
  4. Combine CNP Master Mix and sugar.
  5. In a separate bowl, blend together egg and milk. Add to dry ingredients. Stir gently just until dry ingredients are moistened. Mixture should be lumpy.
  6. Fold in chopped almonds and pears.
  7. Fill each muffin tin 2/3 full.
  8. Bake at 400°F for 20 minutes.

Makes 12 servings

1 muffin per serving

 

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