Recipe

Piña y Menta

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ingredientes

  • 1/4 de piña
  • 1012 hojas de menta
  • ½ galón de agua

Instrucciones

Pele y corte finamente ¼ de piña. Cuanto más delgada sea la piña, más se infundirá el sabor. Agregue a un frasco de vidrio de ½ galón con 1012 hojas de menta fresca, y rellene con agua. Revuela suavemente y colóquelo en el refrigerador por al menos 4 horas.

Batido Tropical

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Tropical Smoothie in a glass with a straw


UN BATIDO REFRESCANTE PARA EL CLIMA MÁS CÁLIDO

Ingredientes

  • 1 taza de mango congelado
  • 1 taza de piña congelada
  • 1 taza de plátano
  • 1/2 taza de yogur griego sin grasa y sin grasa
  • 1 taza de leche o leche alternativa al 1% (soja, almendra, coco)

Instrucciones

Mezcle todos los ingredientes en una batidora (o utilice una batidora de inmersión manual) hasta que se alise.

Baked Squash

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Baked squash on a pan sheet

Did you know? Squash is packed with vitamin A (good for eyes, skin and immune system), vitamin C (good for healing and fighting off illness) and contains lots of fiber for digestive health!

Ingredients

  • 1 squash (butternut, acorn, pumpkin)
  • 1 tsp. butter (optional)
  • 1 tsp. brown sugar Handful of walnuts (optional)
  • Sprinkle of dried cranberries or raisins (optional)

Directions

  1. Poke several holes in the squash.
  2. Microwave on high, 6-8 minutes OR bake on a baking sheet at 350° F. for 20-25 minutes just to soften the squash.
  3. Carefully cut the squash in half - careful, it might be hot! Remove and save the seeds.
  4. Place both halves on a baking sheet with flesh side up.
  5. Spread a small amount of butter (optional) on each half. Sprinkle brown sugar over squash flesh. Add a small handful of chopped walnuts if desired. Sprinkle dried cranberries or raisins on each half, if desired.
  6. Bake 15-20 minutes at 350° F. Poke the squash to see if it's tender. If tender, remove and let slightly cool. Scoop out the flesh and serve.

Don't want to let the squash seeds go to waste? HERE IS A QUICK AND EASY RECIPE TO PUT THEM TO USE! YOU CAN USE PUMPKIN SEEDS, TOO!

Ingredients

  • 1 cup winter squash seeds
  • 1 tbsp. olive oil
  • 1/2 tsp. salt Instructions
  1. Preheat the oven to 275 ° F. Line a baking sheet with aluminum foil.
  2. After removing the seeds from the squash, rinse with water and remove any strings of squash. Pat dry, and place in a small bowl.
  3. Stir the olive oil and salt with the seeds until evenly coated and spread out in an even layer on the prepared baking sheet.
  4. Bake for 15 minutes, or until the seeds start to pop. Remove from oven and cool on the baking sheet before serving. Enjoy

Spaghetti Squash with Chicken Broccoli

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Spaghetti Squash and a fork on a table

Serves: 6

Serving Size: 11/4 cups

Cost per Serving: $1.22

Ingredients

  • 2 medium spaghetti squash
  • 1 Tbsp. + 2 tsp. olive oil
  • 2 medium chicken breasts
  • 1 small yellow onion, diced
  • 2 cups frozen broccoli florets
  • 3 garlic cloves, minced
  • 1/4 cup low sodium chicken broth
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup low-fat plain yogurt
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. red pepper flakes (optional)

Directions

  1. Wash hands with warm water and soap.
  2. Preheat the oven to 425℉.
  3. Cut squash in half. Use a spoon to remove seeds. Add 1 tsp. oil and a pinch of salt and pepper to the cut side of squash. Lay squash cut side down on baking sheet and roast for 30 minutes. Remove from oven when squash is fork tender. Allow to cool. Once squash is cool, use a fork to scoop out the flesh and place in a large bowl. Reserve the hollowed-out squash "shells."
    • If you're finding the squash too difficult to cut, you can poke holes in the squash with a fork and then microwave it for about 5 minutes to soften.
  4. While squash is cooking, place 1 Tbsp. oil and chicken on baking sheet, toss chicken in oil and put on lower rack of oven while squash is baking. Bake 25 minutes or until chicken is cooked through. Remove from oven and allow to cool. Dice and set aside.
  5. In a frying pan, heat 1 tsp. oil over medium-high heat. Sauté onion, broccoli, and garlic for 3 minutes. Turn heat to low and add chicken broth, cheese, yogurt, salt, pepper, and red pepper flakes. Stir until cheese is melted. Remove from heat.
  6. Add squash and chicken to frying pan and mix all ingredients together.
  7. Divide mixture and add to hollowed-out squash "shells." Bake 15 minutes or until browned and bubbly.

Apple Butternut Squash Cobbler

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Ingredients

Apple Mixture

  • 3 medium size apples, cored and sliced
  • 1 medium butternut squash, peeled, seeds removed, diced small (Microwave squash on HIGH for about 5 minutes to soften before cutting.)
  • 1/2 cup sugar 1 tsp. cinnamon
  • 1/2 cup flour

Topping

  • 1 1/2 cup oats
  • 1/2 cup brown sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 cup canola/vegetable oil

Directions

  1. Preheat oven to 350° F.
  2. Grease a 9"x 13" pan.
  3. In a bowl, combine all ingredients listed above the line for the apple mixture and pour into the baking pan.
  4. In another bowl, combine all ingredients listed below the line for the topping; spread the topping over the apple mixture.
  5. Bake for 40 minutes.
  6. Slice and serve.

Pineapple Mint

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Pineapple and mint drink in a glass


Makes 1/2 gallon

Ingredients

  • 1/4 of a pineapple
  • 1/2 gallon of water
  • 10-12 fresh mint leaves

Directions

Peel and thinly slice ¼ of a pineapple. The more thinly sliced pineapple, the more the flavor will infuse. Add to a ½ gallon size glass jar with 10-12 fresh mint and fill with water. Stir gently and place in the refrigerator for at least 4 hours.

Basic Tomato Sauce

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tomato sauce and small tomatoes

Makes: 6 servings

Serving size: 1/4 cup

Ingredients

  • 2 Tbsp. vegetable oil
  • 1 onion (medium, chopped)
  • 3 cloves garlic (chopped)
  • 1 pound fresh tomatoes, (seeds removed and chopped) OR 1 can (14 ½ oz), peeled tomatoes (chopped)
  • 3 Tbsp. fresh basil (chopped) OR
  • 1 Tbsp. dried basil
  • 1/2 tsp. black pepper
  • 1/4 tsp. salt
  • 1 tsp. sugar
  • 3 Tbsp. tomato paste

Directions

  1. Heat oil in a large skillet over medium heat. Add the onion and cook until soft.
  2. Stir in garlic and cook 1 minute. Stir in tomatoes, black pepper, sal, and sugar. If using dried basil, add it here as well.
  3. Cook 15 minutes.
  4. Stir in tomato paste and cook another 15 to 20 minutes. Add the fresh basil during the last 3-4 minutes of cooking.

Lemon Garlic Sauteed Cabbage

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Ingredients

  • 2 lbs cabbage
  • 1 1/2 tbsp olive oil
  • 1 tbsp minced garlic
  • pinch crushed red pepper flakes
  • 1/2 tsp sea salt
  • 1/2 lemon (cut in wedges)

Directions

  1. Wash hands with warm water and soap.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add cabbage, garlic, red pepper flakes, and salt.
  4. Cook, stirring occasionally until cabbage is tender (about 10-15 minutes).
  5. Squeeze the juice from 2 lemon wedges over the cabbage.
  6. Add extra salt, pepper, and lemon juice to taste.