Recipes

Turkey Tortilla Soup

Turkey Tortilla Soup

1 tablespoon olive oil 1 large onion, chopped 1 garlic clove, minced 6 cups reduced-sodium chicken broth 1 can (15 ounces) diced tomatoes, undrained 1 can (4 ounces) chopped green chiles 1 envelope taco seasoning 2 cups cubed cooked turkey 2 cups frozen corn, thawed 1/3 cup minced fresh cilantro In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 1-2 minutes. Add garlic; cook 1 minute longer. Add broth, tomatoes, chiles and taco seasoning; bring to a boil. Reduce heat; simmer 5 minutes. Add turkey and corn; heat through. Stir in cilantro before serving. Serve with toppings of your choice. 8 servings Optional toppings: tortilla strips, shredded Monterey Jack cheese, sliced avocado Nutritional Information: 1-1/2 cups: 144 calories, 3g fat, 35mg cholesterol, 846mg sodium, 16g carbohydrate, 14g protein.

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Peppermint Hot Chocolate

Peppermint Hot Chocolate

Number of Servings: 1 Ingredients 1 cup low-fat milk (Almond milk, any kind of milk will do the job) 1 1/2 Tablespoon unsweetened cocoa powder 1 1/2 Tablespoon sweetener of choice (maple syrup, agave nectar, or honey all work well) 1 drop peppermint extract (optional) Instructions In a small bowl, combine the cocoa powder and sweetener and stir until they are combined. Set aside. Put the milk in a small sauce pan over medium low heat. Stir in the chocolate mixture and heat until steaming. Add the drop of peppermint extract. Enjoy! *Can also add coffee instead of peppermint and make your own mocha. *For added fun, dip just the rim of your mug in melted white chocolate and roll in crushed peppermint before adding your hot chocolate. Nutrition Information Maple Syrup:  220 calories; 6g fat; 10g protein; 36g carbohydrate; 3g fiber; 0mg cholesterol; 4mg sodium Artificial Sweetener: 137 calories;

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Pumpkin Pecan Pie

Pumpkin Pecan Pie

FILLING 1/2 (14.2-oz.) pkg refrigerated pie dough Cooking spray 2/3 cup packed light brown sugar 1/4 teaspoon salt 2 large egg whites 1 large egg 1 (12-oz.) can fat-free evaporated milk 1 (15-oz.) can unsalted pumpkin puree 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg   TOPPING ½ cup all-purpose flour 1/4 cup packed light brown sugar 1/8 teaspoon salt 2 tablespoons unsalted butter, melted 1/2 cup chopped pecans 2 tablespoons honey   Preheat oven to 425°F.  Roll dough into 11-inch circle. Fit dough into 9-inch pie plate coated with cooking spray.  Combine 2/3 cup brown sugar, 1/4 teaspoon salt, egg whites, egg, and evaporated milk in a bowl. Whisk in pumpkin and next 2 ingredients. Pour mixture into prepared pie plate; bake at 425°F for 10 minutes. Reduce heat to 350°F (leave pan in oven). Bake at 350°F for 20 minutes (cover edges of piecrust with foil if they

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Cranberry sauce with Raspberries

Cranberry sauce with Raspberries

12-ounce bag cranberries 12-ounce bag frozen red raspberries (3 cups fresh) 2 cups orange juice Zest from 1 orange 1 cup sugar 1 envelope unflavored gelatin (1/4 ounce)   Combine cranberries, raspberries, juice, orange zest, and sugar in nonstick medium saucepan. Bring just to boiling. Reduce heat to medium-low and boil gently, uncovered, stirring occasionally for about 8 minutes. Sprinkle the gelatin powder over the top, stir, and continue to boil gently for about 4 more minutes. Remove from heat and mash slightly. Cover and chill until ready to serve.

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Sautéed Green Beans with Glazed Pecans

Sautéed Green Beans with Glazed Pecans

2 tablespoons sugar 1 tablespoon water 3/4 cup coarsely-chopped pecans 1 teaspoon minced fresh rosemary 1/2 teaspoon kosher salt, divided 2 pounds green beans, trimmed 2 tablespoons unsalted butter 1/4 teaspoon freshly ground black pepper   Preheat oven to 350°. Line a jelly-roll pan with parchment paper.  Bring sugar and water to a boil in a small saucepan over medium heat, stirring constantly until sugar dissolves. Remove pan from heat; stir in pecans and 1/4 teaspoon salt. Spread pecan mixture in an even layer on prepared pan. Bake at 350° for 12 minutes or until browned. Cool in pan. Place green beans in a large saucepan of boiling water; cook 4 minutes. Drain and plunge green beans into ice water; drain. Melt butter in a large nonstick skillet over medium-high heat. Add beans; sauté 5 minutes. Sprinkle with salt and black pepper and toss. Sprinkle with pecans and serve.  

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Quick Chicken Minestrone

Quick Chicken Minestrone

1 tbsp. olive oil 1 cup diced yellow onion 1 cup diagonally sliced carrot 1 tbsp. minced garlic 2 tsp. unsalted tomato paste 4 cups chicken stock 1 cup water 1/2 tsp. kosher salt 5 oz. uncooked orzo 1 cup diagonally sliced sugar snap peas 1/4 cup chopped fresh tomato 6 oz. skinless, boneless rotisserie chicken breast, shredded (about 1 1/2 cups) Heat a large Dutch oven over medium-high. Add oil to pan; swirl to coat. Add onion and carrot; saute 4 minutes. Add garlic and tomato paste; cook 2 minutes, stirring occasionally. Add stock 1 cup water, and salt; bring to a boil. Add orzo to pan cook 5 minutes. Add snap peas, tomato, and chicken to pan; cook 3 minutes or until pasta is done. Serves 4 Nutrition: 281 calories, 5g fat, 17g protein, 38 carbohydrates, 4g fiber, 25mg cholesterol, 250mg sodium Tracker: 1 1/2 oz.-eq protein, 2

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Chocolate Zucchini Cake

Chocolate Zucchini Cake

nonstick cooking spray 1/2 cup butter 1 3/4 cups sugar 1/2 cup light sour cream 2 eggs 1 tsp. vanilla 2 1/2 cups unbleached flour 1/4 cup cocoa 1/2 tsp. salt 1 tsp. baking soda 1 tsp. cinnamon 2 cups grated zucchini 1/2 cup chocolate chips Preheat oven to 325 degrees F. Spray a 9″x13″ baking pan with cooking spray. In a large mixing bowl, cream margarine sugar and sour cream. Add eggs and vanilla, and beat well. Stir in flour, cocoa, baking powder, salt, soda and cinnamon. Fold in zucchini and chocolate chips. Spread in the prepared pan. Bake for 50. minutes or until toothpick inserted in center comes out clean. Sprinkle with powdered sugar. Serves 16 Nutrition: 258 calories, 9g fat, 4g protein, 43g carbohydrates, 2g fiber, 27mg cholesterol, 161mg sodium Tracker: 1 oz.-eq. grains This recipe taken from Healthy Happy Cooking, available now in our online store:

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Carrot Chips

Carrot Chips

2 large carrots (or 3 medium) 1/2 tsp. olive oil 1/8 tsp. sea salt Line baking sheet with parchment paper. Preheat oven to 350 degrees F. Wash and peel the carrots. Slice carrots to make oval-shaped pieces as thin as possible. Place on prepared baking sheet and bake for 15-20 minutes, or until the carrots are dry and crispy. Sprinkle with sea salt. Serves 7 Nutrition: 82 calories, 3g fat, 1g protein, 15g carbohydrates, 4g dietary fiber, 0mg cholesterol, 285mg sodium Tracker: 1/2 cup vegetable   This recipe taken from Healthy Happy Cooking, available now in our online store: www.firstplaceforhealth.com/shop

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Oven Roasted Sweet Potatoes

Oven Roasted Sweet Potatoes

3 small sweet potatoes (about 2 lbs.) 1 1/2 tbsp. olive oil 1/2 tsp. dry mustard 2 teaspoons minced fresh rosemary 1/2 tsp. salt Preheat oven to 450° F. Peel sweet potatoes; cut each potato lengthwise into 8 wedges. In a large bowl, combine sweet potatoes and remaining ingredients; toss well to coat. Arrange potatoes in a single layer on a baking sheet. Bake potatoes at 450° F for 30 minutes or until soft and lightly browned, turning wedges after the first 15 minutes. Serve immediately. Serves 4 NUTRITION: 218 calories; 6g fat (22.9% calories from fat); 3g protein; 40g carbohydrates; 5g dietary fiber; 0mg cholesterol; 288mg sodium. LIVE IT TRACKER: 1/2 cup vegetable, 1 tsp. healthy oil This recipe taken from Healthy Happy Cooking, available now in the FP4H store here.

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Cornmeal Crusted Tilapia Sandwiches

Cornmeal Crusted Tilapia Sandwiches

HEALTHY HACK: The bigger the plate, the more you eat. Invest in smaller plates and bowls, or serve dinner on salad plates. Another trick: Spread food, rather than mound it. It looks like a lot when it’s not. 4 3-oz. whole-grain sub rolls 1 tbsp. light mayonnaise 1 tbsp. plain fat free Greek yogurt 1 tbsp. cider vinegar 1/2 tsp. kosher salt, divided 2 cups packaged coleslaw 1/3 cup shredded peeled jicama 1/3 cup shredded peeled Fuji apple 1 jalapeño pepper, chopped 1/3 cup stone ground yellow cornmeal 1/2 tsp. freshly ground black pepper 1/3 cup 2% reduced-fat milk 4 4-oz. tilapia fillets 2 tbsp. extra-virgin olive oil Preheat broiler to high. Hollow out top and bottom halves of bread, leaving a 1/2- inch-thick shell. Place bread, cut sides up, on baking sheet, and broil for 1 1/2 minutes or until toasted. Place mayonnaise, yogurt, vinegar, and 1/4 teaspoon salt

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