6-ingredient or less

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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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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Berry Cobbler Smoothie

Berry Cobbler Smoothie

“Just five ingredients and you are out the door with a healthy breakfast and a full day of fruit.” 1/2 cup non-fat milk 1/2  cup blueberries, fresh or frozen 1/2 cup strawberries, fresh or frozen 1/2 cup blackberries, fresh or frozen 2 to 3 dates Add ingredients to blender one at a time and blend thoroughly until smooth. Serves 1 NUTRITION: 189 calories; 1g fat (4.8% calories from fat); 6g protein; 43g carbohydrate; 9g dietary fiber; 2mg cholesterol; 69mg sodium. LIVE IT TRACKER: 2 1/2 cups fruit, 1/2 cup milk This recipe taken from Healthy Happy Cooking, available now in the FP4H store here.

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One-Pan Pesto Chicken and Veggies

One-Pan Pesto Chicken and Veggies

2 tbsp. olive oil 1 lb. chicken thighs boneless and skinless, sliced into strips 1/3 cup sun-dried tomatoes drained of oil, chopped 1 lb. asparagus trimmed and cut in half 1/4 cup basil pesto 1 cup cherry tomatoes, halved Heat a large skillet on medium heat, add 2 tbsp. olive oil, sliced chicken thighs. Season chicken generously with salt. Add half of chopped sun-dried tomatoes and cook on medium heat for 5-10 minutes, turning a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried tomatoes from the skillet, leaving oil. Add asparagus, sea­soned with salt and remaining half of sun-dried tomatoes. Cook on me­dium heat for 5-10 minutes until the asparagus is cooked through. Remove asparagus to serving plate. Add chicken back to the skillet. Add pesto and stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from

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Peachy Lemonade

Peachy Lemonade

3 cups cold water 1 cup lemon juice 3/4 cup sugar substitute lemon slices 1 16-oz can of peach slices (juice pack), chilled and undrained Prepare Lemonade as above. Place half of the can of peach slices in a blender with 1 cup of the Lemonade. Cover and blend until smooth and then pour into a large pitcher. Repeat with remaining undrained peaches and 1 cup Lemonade. Stir in remaining Lemonade and serve over ice. If desired, garnish with peach slices. Serves 4. Nutritional Information: 42 calories; (1.1% calories from fat); trace fat; 1g protein; 12g carbohydrate; 1g dietary fiber; 0mg cholesterol; 4mg sodium.

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Vegetarian Quesadillas

Number of Servings 6 Ingredients 6 large flour tortillas 1-1/2 cups onion, sliced thin 1-1/2 cups mushrooms, sliced thin 1-1/2 cups carrots, sliced thin 1-1/2 cups broccoli, chopped 12 ounce mozzarella cheese Instructions Saute vegetables in skillet sprayed with nonstick cooking spray, until done, yet crisp. Heat griddle. Place tortilla on hot griddle and sprinkle with 2 ounces cheese. When cheese begins to melt, cover 1/2 of tortilla with 1/2 cup of vegetables. Fold over tortilla and grill until hot. Slice in three triangle sections. Serve with picante sauce or salsa. Nutrition Information 363 Calories; 12g Fat (30.5% calories from fat); 14g Protein; 49g Carbohydrate; 5g Dietary Fiber; 25mg Cholesterol; 480mg Sodium.

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Vegetable Pizza

Number of Servings 1 Ingredients 1 regular pita round pita bread (about 6 inches across) 2 ounces prepared marinara sauce 1/4 cup chopped broccoli 1/4 cup seeded, diced tomatoes 2 mushrooms, thinly sliced 1/2 ounce finely shredded Mozzarella cheese Instructions Preheat oven to 500 degrees. Spread marinara sauce evenly over pita bread. Top sauce with each of the toppings, placing cheese on last. Place in oven directly on rack, baking for about 5 minutes or until crust is crisp. Cut into 6 slices and enjoy. Nutrition Information 267 Calories; 6g Fat (19.2% calories from fat); 11g Protein; 43g Carbohydrate; 4g Dietary Fiber; 13mg Cholesterol; 625mg Sodium.

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Tomato Cheese Bake

Number of Servings 2 Ingredients 2 slices whole-wheat bread 2 slices American cheese Low-fat 4 slices tomato 6 green pepper strips 1 Tbsp. reduced-calorie salad dressing Instructions Top each slice of bread with 2 slices of tomato, 3 strips of green pepper, and half of the salad dressing. Place 1 slice of cheese over the dressing and sprinkle with oregano. Broil until cheese is melted. Nutrition Information 274 Calories; 5g Fat (16.0% calories from fat); 15g Protein; 48g Carbohydrate; 11g Dietary Fiber; 6mg Cholesterol; 409mg Sodium.

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Cool Fruity Treats for Summer

Cool Fruity Treats for Summer

Ingredients 1.      Fruit Kebab – thread fruit slices (strawberry, kiwi, pineapple, etc.) on short wooden skewers.  Dip idea – light yogurt.  This is a kid-friendly recipe! (Can also add a few angel food cake squares for an added treat.) 2.      Fruit Juice Slushy – pour lemonade or your favorite fruit juice into ice trays.  When frozen, pop in blender until slushy. 3.      Fresh Fruit Cones– Got any extra ice cream cones?  Load them with fruit for a fun way to serve fruit. 4.      No Bake Fruit Crisp – Top blackberries with your favorite granola and microwave until warm.

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