Category: recipe

Easy Roasted Veggies

eminniha

Serving Size: 1 cup | Serves: 5

Roasted vegetables in a bowl

Ingredients:

  • 5 cups of vegetables cut into uniform sized pieces (carrots, mushrooms, onions, potatoes, sweet potatoes, turnips, winter squash)
  • 1 tablespoon oil (canola or vegetable)
  • 2 teaspoons dried Italian seasoning
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon salt

Directions:

  1. Preheat oven to 425ºF.
  2. Spray a baking sheet with nonstick cooking spray.
  3. Spread vegetables evenly in a single layer on the pan.
  4. Sprinkle oil on the vegetables. Stir. Sprinkle with Italian seasoning, ground black pepper, and salt. Stir.
  5. Bake for 20-40 minutes, stirring every 10 minutes. Bake until vegetables are tender.

Nutrition information per serving:
Nutrition Information per serving: 90 calories, 3 g total fat, 0 g sat fat, 0 g trans fat, 0 mg cholesterol, 95 mg sodium, 16 g total carbohydrate, 3 g fiber, 4 g sugar, 2 g protein. This recipe is courtesy of ISU Extension and Outreach’s Spend Smart. Eat Smart. website. For more information, recipes, and videos, visit spendsmart.extension.iastate.edu

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Vegetable Fried Rice

eminniha
Plate of fried rice and egg roll

Serving Size: 1 1/2 cups | Serves: 4

Ingredients:

  • 2 tablespoons oil (canola or vegetable)
  • 3 eggs (lightly beaten)
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
  • 3 cups brown rice (cooked and cooled)
  • 2 cups frozen vegetables (e.g., carrots, peas, corn, mixed veggies, etc.), thawed
  • 2 tablespoons low sodium soy sauce

Directions:

  1. Heat a large skillet over medium heat. Spray with nonstick cooking spray or use 1 tablespoon oil. Add eggs. Cook and stir for 3 minutes or until eggs are firm. Set eggs aside on a plate.
  2. Add 1 tablespoon oil, if needed, to the skillet. Heat over medium heat. Add onion and garlic. Cook and stir for 3 minutes.
  3. Stir in rice, vegetables, and soy sauce. Cook and stir for 3 minutes or until heated through. Stir in eggs.

Nutrition information per serving:
350 calories, 12g total fat, 2g saturated fat, 0g trans fat, 140mg cholesterol, 380mg sodium, 49g total carbohydrate, 7g fiber, 4g sugar, 12g protein. This recipe is courtesy of ISU Extension and Outreach’s Spend Smart. Eat Smart. website. For more information, recipes, and videos, visit spendsmart.extension.iastate.edu

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Mediterranean Tuna-Spinach Salad

eminniha

Serving Size: 1 cup tuna salad, 2 cups spinach, 1 orange | Serves: 1

Ingredients:

  • 2 1-1/2 tablespoons tahini
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons water
  • 1 5 ounce can chunk light tuna in water, drained
  • 4 Kalamata olives(pitted and chopped)
  • 2 tablespoons feta cheese
  • 2 tablespoons parsley
  • 2 cups baby spinach, cleaned
  • 1 medium orange (peeled or sliced)

Directions:

  1. Whisk tahini, lemon juice, and water in a bowl.
  2. Add tuna, olives, feta, and parsley; stir to combine.
  3. Serve the tuna salad over the spinach, with the orange on the side.

Nutrition information per serving:
376 calories; 21g fat; 5.2g saturated fat, 0g trans fat, 46mg cholesterol, 664.8mg sodium, 26.2g carbohydrates, 5.8g dietary fiber, 14g sugar, 25.7g protein

This recipe is courtesy of EatingWell Magazine, March/April 2016.

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Chocolate Chip Oatmeal Muffin

eminniha

Serving Size: 1 muffin | Serves: 12

Ingredients:

  • 1 cup old-fashioned or quick-cooking oats
  • 1 cup milk
  • 1/3 cup oil (canola or vegetable)
  • 1/3 cup brown sugar
  • 1 cup white all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup mini chocolate chips

Directions:

  1. Preheat oven to 375°F. Spray a muffin tin with cooking spray or line it with muffin liners.
  2. Stir oats, milk, oil, and brown sugar together in a medium bowl. Let oats soak in wet ingredients for 10 minutes.
  3. Stir flour, salt, baking powder, and baking soda together in a small bowl. Stir dry ingredients into wet ingredients until just combined.
  4. Stir in chocolate chips.
  5. Divide the batter into the muffin tins. Bake until the muffins are golden and a tester inserted into the center of a muffin comes out clean, about 14–16 minutes.
  6. Store leftovers in an airtight container.

Nutrition information per serving:
170 calories, 8g total fat, 1.5g saturated fat, 0g trans fat, 200mg sodium, 23g total carbohydrate, 1g fiber, 10g sugar, 3g protein. This recipe is courtesy of ISU Extension and Outreach’s Spend Smart. Eat Smart. website. For more information, recipes, and videos, visit spendsmart.extension.iastate.edu

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Slow Cooker Pork Chili

eminniha

Serving Size: 1 1/4 cups | Serves: 6

Ingredients:

  • 2 pounds boneless pork butt, roast, or shoulder
  • 1 cup bell pepper (any color), diced
  • (1 medium pepper)
  • 1 cup onion, diced (1 medium onion)
  • 1 ½ cups salsa
  • 1 can (15 ounces) low sodium pinto beans
  • 1 can (14.5 ounces) low sodium diced tomatoes

Directions:

  1. Trim the visible fat from the pork. Cut into 2-inch chunks. Place in the slow cooker.
  2. Add the pepper, onion, and salsa.
  3. Cook on a low setting for 6 hours or a high setting for 3 hours.
  4. Pull the meat apart into shreds with a fork. You should have about 4 cups.
  5. Put half (2 cups) of the shredded pork in the refrigerator or freezer. This could be used for the Shredded Pork Sandwich, spendsmart.extension.iastate.edu. Freeze pork if it will not be used within 4 days.
  6. Return the rest of the pork to the slow cooker.
  7. Add the pinto beans and diced tomatoes.
  8. Cook another 30 minutes until hot.

Nutrition information per serving:
240 calories, 9g total fat, 3g saturated fat, 0g trans-fat, 40 mg cholesterol, 490mg sodium, 21g total carbohydrate, 7g fiber, 6g sugar, 18g protein.

This recipe is courtesy of ISU Extension and Outreach’s Spend Smart. Eat Smart. website. For more information, recipes, and videos, visit spendsmart.extension.iastate.edu

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Beef Stew

eminniha

Serving Size: 1 1/2 cups | Serves: 5

Ingredients:

  • 1 1/2 pounds stew meat (beef chuck)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup onion, chopped (1 medium)
  • 1 teaspoon garlic powder
  • 1 can (14.5 ounces) reduced sodium beef broth
  • 2 cups carrots, chopped (4 large carrots)
  • 1 cup celery, chopped (2 large stalks celery)
  • 2 cups potatoes, chopped (2 medium)
  • 1 teaspoon dried rosemary
  • 1/4 cup water
  • 2 tablespoons cornstarch

Directions:

  1. Spray a large stockpot with nonstick cooking spray. Heat stockpot over medium high heat. Add stew meat. Sprinkle salt and ground black pepper over the meat. Cook and stir for 3 minutes.
  2. Add onion and garlic powder. Cook and stir for 2 minutes.
  3. Reduce heat to medium. Add broth, carrots, celery, potatoes, and rosemary. Cover with a lid. Cook for 45–60 minutes, or until meat is tender.
  4. Stir together water and cornstarch. Add to stew. Stir until thickened (1–2 minutes).

Nutrition information per serving:
280 calories, 6g total fat, 2.5g saturated fat, 0g trans fat, 85mg cholesterol, 430mg sodium, 23g total carbohydrate, 4g fiber, 5g sugar, 33g protein

This recipe is courtesy of ISU Extension and Outreach’s Spend Smart. Eat Smart. website. For more information, recipes, and videos, visit spendsmart.extension.iastate.edu

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Autumn Soup

eminniha

Serving Size: 1 1/2 cups | Serves: 6

Ingredients:

Dressing:

  • 1 butternut squash (about 4 pounds)
  • 1 tablespoon oil (canola, olive, vegetable)
  • 1 onion, diced (about 1 cup)
  • 2 apples (peeled, cored, and sliced; about 2 cups)
  • 4 cups reduced sodium chicken or vegetable broth
  • 4 ounces low fat cream cheese, cubed

Directions:

  1. Wash squash and pat dry with paper towel. Prick skin 6–8 times with a knife or fork. Place on a microwave safe plate and microwave for 5 minutes.
  2. Cool squash enough to touch it, then cut off top and bottom of squash. Cut off peel and cut in half lengthwise. Scoop out seeds. Cut squash into cubes.
  3. Heat oil in large saucepan over medium high heat. Add onion and cook for 5 minutes.
  4. Add squash, apples, and broth. Heat to boiling. Reduce heat to medium low. Cover and cook for 25 minutes until squash and apples are tender.
  5. Blend soup until smooth using a blender or food processor.
  6. Return soup to saucepan and add cream cheese. Cook and stir with a whisk until cheese is smooth.

Nutrition information per serving:
210 calories, 7g total fat, 2.5g saturated fat, 0g trans fat, 440mg sodium, 35g total carbohydrates, 6g fiber, 12g sugar, 6g protein. This recipe is courtesy of ISU Extension and Outreach’s SpendSmart. EatSmart. website. For more information, recipes, and videos, visit spendsmart.extension.iastate.edu

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Slow Cooker Lentils

eminniha

Serving Size: 1/2 cup | Serves: 6

Ingredients:

  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup dried lentils, rinsed
  • 1 tablespoon homemade taco seasoning mix
  • 3 cups water

Directions:

  1. Spray slow cooker with nonstick cooking spray. Stir all ingredients together in the slow cooker.
  2. Cook on high for 4 hours.
  3. Use cooked lentils as the filling for lentil tacos, burrito bowls, or taco salads.

Nutrition information per serving:
120 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 15mg sodium, 23g total carbohydrate, 4g fiber, 2g sugar, 8g protein

This recipe is courtesy of ISU Extension and Outreach’s Spend Smart. Eat Smart. website. For more information, recipes, and videos, visit spendsmart.extension.iastate.edu

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Baked Apples

eminniha
baked apples

Serving Size: 1/2 apple | Serves: 4

Ingredients:

  • 2 medium tart apples (Granny Smith, Braeburn, Cortland, Jonathan, Fuji)
  • 1 teaspoon white or brown sugar, packed
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons oatmeal
  • 2 tablespoons (total) raisins, sweetened dried cranberries, chopped walnuts or other nuts
  • 6 ounces low fat vanilla yogurt

Directions:

  1. Cut apples in half lengthwise. Use spoon to remove cores and hollow out a space 1” or more deep. Arrange apple halves, cut sides up, in microwavable dish. Cut thin slices off bottoms to keep from tipping.
  2. Combine sugar, cinnamon, oatmeal, raisins, cranberries, and nuts. Fill each apple half with sugar mixture.
  3. Cover with plastic wrap. Fold back one edge 1/4” to vent steam.
  4. Microwave 3–3 1/2 minutes or until apples can be easily cut. Remove from microwave. Let sit a few minutes.
  5. Spoon yogurt over the top.

Nutrition information per serving:
110 calories, 1.5g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 20mg sodium, 25g total carbohydrate, 2g fiber, 15g sugar, 2g protein

This recipe is courtesy of ISU Extension and Outreach’s Spend Smart. Eat Smart. website. For more information, recipes, and videos, visit spendsmart.extension.iastate.edu

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Fiesta Skillet Dinner

eminniha

Serving Size: 1 1/2 cups | Serves: 5

Ingredients:

  • 1 can (15.5 ounces) Mexican style tomatoes
  • 1 can (15.5 ounces) black beans (drained and rinsed)
  • 1 cup frozen corn
  • 1 tablespoon chili powder
  • 2 cups cooked chicken, diced
  • 1 cup prepared instant brown rice (1/2 cup uncooked)
  • 1/2 cup 2% reduced fat cheddar cheese, shredded

Directions:

  1. Mix the tomatoes, black beans, corn, chili powder, and chicken in a large skillet. Cook over medium heat until heated through.
  2. Add the cooked rice and stir thoroughly. Top with shredded cheddar cheese.
  3. Serve hot.

Nutrition information per serving:
330 calories, 7g total fat, 3g saturated fat, 0g trans fat, 680mg sodium, 38g total carbohydrates, 8g fiber, 4g sugar, 29g protein. This recipe is courtesy of ISU Extension and Outreach’s SpendSmart. EatSmart. website. For more information, recipes, and videos, visit spendsmart.extension.iastate.edu

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