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Sample Recipes

Denver Omelet

omelet

Servings: 1
Active Prep: 10 min
Cooking Time: 3 min
Total Time: 13 min

Denver Omelet

Ham, cheese, peppers, and onions make up this satisfying omelet.
Ingredients
  • 1 tbsp chopped Onions
  • 1/4 tsp Black Pepper
  • 1/16 cup chopped Bell Peppers
  • 2 large Eggs
  • 1/4 cup cubed Lean Ham
  • 1/4 cup Nonfat Milk
  • 4 large Egg Whites
  • 1/4 cup Reduced Fat Medium Cheddar Cheese
Directions
Whisk together the eggs, milk, and pepper in a small bowl.
Add mixture to a nonstick skillet over medium-high heat. Lift the
edges of the eggs to let uncooked portions cook on the skillet.
When eggs are set, sprinkle remaining ingredients on half and flip
the other half on top.

Banana Muffins

recipe1

Servings: 12 (one muffin each) 
Active Prep: 10 min
Cooking Time: 20 min
Total Time: 30 min

Banana Muffins

Great for a quick pick-me-up.
Ingredients
  • 1 1/2 cup Whole Wheat Flour
  • 1/3 cup Organic Unsweetened Apple Sauce
  • 1 tsp Vanilla Extract
  • 1/2 cup Light Brown Muscovado Sugar
  • 1 tsp Low Sodium Baking Powder
  • 1 1/3 cup mashed Bananas
  • 1/2 tsp Salt
  • 1/4 cup Nonfat Milk
  • 2 large Eggs
  • 3/4 tsp Baking Soda
Directions
Preheat oven to 375° F.
Combine flour, muscovado, baking powder, baking soda and salt
in large bowl.
In another bowl, combine eggs and milk and stir in bananas,
applesauce and vanilla. Stir this mixture into the dry ingredients
until just moistened.
Put paper cups in muffin tin and fill each about three-quarters full.
Bake for about 20 minutes, or until a toothpick inserted in the center
of a muffin comes out clean. Cool on a wire rack.

Home on the Range Albóndigas Soup

albondigas soup

Servings: 4
Active Prep: 20 min
Cooking Time: 1h
Total Time: 1h 20 min

Home on the Range Albóndigas Soup

A zesty meatball soup loaded with veggies.
Ingredients
  • 1 3/4 tsp Garlic Powder
  • 1 1/4 tsp Cumin
  • 14 1/2 oz No Salt Added Organic Diced Tomatoes
  • 1 tsp Freshly Ground White Pepper
  • 1/2 cup Cilantro (Coriander)
  • 3 medium Celery stalks (7 1/2" - 8" long)
  • 3 large Carrots (7 1/4" to 8 1/2" long)
  • 2 medium Onions (2 1/2" dia)
  • 2 medium Bell Peppers (2 3/4" long, 2 1/2" dia)
  • 6 cups Organic Low Sodium Free Range Chicken Broth
  • 1 tsp Mexican Oregano
  • 16 oz Ground Buffalo (Bison), or Extra Lean Ground Beef
  • 1/2 cup cooked (long-grain) White Rice
Directions
Slice green peppers, carrots and celery. Cut onions into 1/2 inch
dice. Wash and chop 1/2 cup of cilantro (leaves only.) Combine
broth, green peppers, onions, carrots, celery, tomatoes, oregano
and white pepper in a soup kettle with 1/4 of the cilantro, 1 1/2
teaspoons of the garlic powder and 1 teaspoon of the cumin. Bring
to boil then reduce heat and simmer 30 minutes, adding more
water or broth as necessary.
While broth is simmering, mix buffalo with cooked rice, 1/4 cup
cilantro, 1/4 teaspoon garlic powder, 1/4 teaspoon cumin and a
generous grinding of white pepper. Shape in to tiny meatballs
(about 1 - 11/2 inches in diameter) and drop uncooked meatballs
into soup. Simmer an additional 20 - 30 minutes and serve
garnished with additional cilantro leaves and/or fresh homemade
salsa.

Caribbean Curry

caribbean curry

Servings: 4
Active Prep: 10 min
Cooking Time: 40 min
Total Time: 50 min

Caribbean Curry

The spicy aroma of this is sure to make your mouth water!
Ingredients
  • 1/2 tsp Cumin
  • 1/4 tsp Cinnamon
  • 1/2 tsp Mustard Powder
  • 1/2 tsp Fennel Seed
  • 3/4 tsp Ground Turmeric
  • 1 tsp Whole Black Peppercorns
  • 2 tsp Garlic
  • 3/4 tsp Ginger Root
  • 1 tsp Coriander Seed
  • 14 1/2 oz Organic Diced Tomatoes- No Salt Added
  • 1/4 cup chopped Onions
  • 2 fl oz Red Table Wine
  • 16 oz Raw Shrimp
  • 1/8 tsp Ground Cloves
Directions
Remove shrimp from shells and devein. Finely chop garlic and
onion. Peel and grate ginger root. Combine the garlic and spices in
a coffee grinder or food processor and process until a thickish
paste.
Place onion in large skillet, cover and cook over low heat, stirring
occasionally until softened. If onion begins to stick, add 1 or 2
tablespoons of water. Add curry paste plus 1/2 cup water, stir to mix
and cook until water evaporates, 2-3 minutes. Add tomatoes to pan,
squashing them into a pulp with a fork. Add the wine, raise heat to
medium high and bring mixture to a boil. Reduce the heat again,
cover and simmer for 20 minutes, stirring occasionally and adding
water if the mixture begins to thicken appreciably.
Transfer the mixture to a blender and puree it on high speed about
30 seconds. Return mixture to the pan and warm over low heat
about 5 minutes longer. Add shrimp, cover and cook until shrimp
are opaque and pink, about 5 minutes.
 

Kickin' Chicken Chili

chicken chili

Servings: 4
Active Prep: 10 min
Cooking Time: 1h 20 min
Total Time: 1h 30 min

Kickin' Chicken Chili

You'll never realize there's ground chicken in this spicy favorite!
Ingredients
  • 1 tbsp Red Wine Vinegar
  • 1 cup chopped Sweet Red Peppers
  • 4 cup Organic Diced Tomatoes- No Salt Added
  • 16 oz Ground Chicken Breast
  • 11/2 cup chopped Onions
  • 1 tsp Mexican Oregano
  • 1 Bay Leaf
  • 4 tsp Garlic
  • 3 tbsp Chili Powder
  • 1 tsp Cumin
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 tsp Crushed Red Repper
Directions
Chop onion and red pepper. Finely mince garlic. (When measuring
out tomatoes, reserve liquid. You'll be using that separately.)
In a preheated deep skillet, sweat the onion and the red pepper,
stirring occasionally, adding juices from the canned tomatoes as
necessary to keep from sticking.
Cook until onion is wilted. Add the meat and continue cooking,
breaking up the meat. When meat is no longer pink, sprinkle with
garlic, chili powder, cumin and oregano. Stir.
Add remaining ingredients, bring to a boil and simmer for 1 hour,
stirring occasionally. Add water or reserved juices from tomato, if
mixture becomes too thick.

All American Meatloaf

american meatloaf

Servings: 6
Active Prep: 20 min
Cooking Time: 1 h
Total Time: 1 h 20 min

All American Meatloaf

A classic stick-to-the-ribs favorite!
Ingredients
  • 1/4 cup Low Sodium Ketchup
  • 1 medium Celery stalk (7 1/2" - 8" long)
  • 1 cup chopped Onions
  • 1/2 cup chopped Bell Peppers
  • 1 tsp Black Pepper
  • 3 tbsp Parsley
  • 3/4 cup Rolled Oats
  • 1 1/2 lb Ground Beef (95% Lean / 5% Fat)
  • 2 large Egg White
  • 2 cloves Garlic
  • 1 serving Original No-Stick Cooking Spray
Directions
Preheat oven to 350° F.
Meanwhile, chop onion, bell pepper, celery, parsley and garlic.
Combine onion, bell pepper, celery, parsley, pepper, garlic, oats
and egg whites in large bowl, tossing to moisten oats. Crumble
meat over onion mixture and mix just until blended.
Pack mixture into a loaf pan lined with cooking parchment or coated
with cooking spray. Brush ketchup over top of loaf. Bake for 1 hour
or until instant-read thermometer registers 160°.
Let loaf stand in pan 10 minutes before serving.
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