Homemade Cheese Crackers

/in ,

Our tasty homemade version of the store-bought classic packs all the flavor without the preservatives. Cheese crackers are also fun for kids to help make (and eat) – a perfect snack for at home or on the go.

Ingredients

8 oz shredded cheesetry different kinds of cheese for a variety of flavors.
1 cup all-purpose flour
4 tbsp cold buttercut into pieces
½ tsp salt
½ tsp pepper
3 tbsp ice water

Directions

Put the shredded cheese, flour, butter, salt and pepper in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 30 min.

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Roll out the dough to 1/8-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15-17 Minutes (rotate half way through). Allow to cool and place any leftovers in a storage bag or airtight container.

Note: Some brands of pre-shredded cheese contain anti-caking agents that could prevent your dough from forming. If you’re not sure, grate your own cheese straight from the block for best results.

Deberto’s Award Winning Salsa

/in , ,

This medium heat salsa took the prize at NOAH’s Cinco de Mayo Salsa Showdown! Congratulations to Debi Stober at our NOAH Administrative Office for coming up with this tasty recipe!

Ingredients

1 lb Campari or Roma tomatoes
4 tomatillossmall to medium size
¼ white onionlarge
3 cloves garlicunpeeled
1 serrano chili
10 chiles de arbol
1 tsp oregano
salt to taste1 to 1.5 tsp
chopped cilantrooptional

Directions

Roast all veggies except for the chiles de arbol on a cast iron grill, cast iron pan, or comal until lightly charred and softened, turning frequently to char all sides and cook through.

Not all veggies will cook at the same pace, remove from heat as they are ready.

After all veggies done, toast the chiles de arbol for about 1-2 minutes, moving and turning constantly so they don’t burn. 

Peel garlic.

Add all veggies, chiles, oregano, and salt to a blender or food processor and blend until not quite smooth, leaving a few chunks.

Pour into serving dish. Stir in chopped cilantro if you like. Serve with everything!

Peanut Butter Banana Smoothie

/in , ,

Whether you are looking for a healthy start to your day or a guiltless tasty treat, you are sure to find this recipe a quick and easy way to satisfy your appetite!

Ingredients

1 cup almond milk
1 frozen bananasliced
2 tbsp peanut butter
½ cup plain low fat Greek yogurt
½ cup ice
1 tbsp chia seeds (optionl)
1 tbsp flax seeds (optional)

Directions

Blend and top with a drizzle of peanut butter and chopped nuts (optional) and enjoy!

Note: Flax and chia seeds pack lots of health benefits but won’t change the taste of this smoothie much. You can eliminate, swap, or adjust the amount based on what you have on-hand. Nutrition facts are calculated including these ingredients.

Turkey and Cheese Pinwheels

/in , ,

Try this fun spin on a sandwich for lunch that the whole family can enjoy. Use a whole wheat tortilla for extra fiber and low sodium ingredients to make this a heart-healthy meal.

Ingredients

Sliced deli turkey
Sliced cheese swiss or mozzarella
Whole wheat tortillas10 inch
Thin-sliced veggiesonion, tomato, bell pepper, avocado, and/or lettuce
Light cream cheese or mayonnaise

Directions

Lay out wheat tortillas. With a knife, spread a thin layer of either light cream cheese or mayonnaise over the tortilla.

If desired, place veggies evenly on the tortilla – such as lettuce leaves or sliced tomato.

Place 2 slices of turkey and 2 slices of cheese evenly on the tortilla, and roll it up.

Once rolled, cut the tortilla into 1-2 inch rounds. Serve cold and keep refrigerated.

Sheet Pan Fajitas

/in , ,

These sheet pan fajitas are great to make for a quick weeknight meal. Chop veggies and chicken ahead of time and store in the fridge until you’re ready to cook. This recipe also works well for dinner parties. No stove top pans to watch, just pop it in the oven and visit with your guests.

Ingredients

3 medium bell peppers – one red, one yellow and one greencut into thin strips
1 medium onionthinly sliced
2 lbs boneless skinless chicken breastscut into thin strips
2 tbsp olive oil
1.25 oz fajita seasoning packetany brand
8 Corn or flour tortillas for serving
Optional Toppings: Sour cream, guacamole, shredded cheese, salsa, lime wedge, cilantro.

Directions

Preheat the oven to 400 degrees F.

Place sliced bell peppers, onions, and chicken on a sheet pan. Gently toss to mix.

Sprinkle entire packet of dry fajita seasoning over the chicken and vegetables.

Drizzle with olive oil.

Gently toss to coat. Most of the seasoning mix will still be dry. The chicken and veggies will create juices as they cook to create a flavorful sauce. Pieces with more seasoning add zesty bites to your finished fajita.

Place the sheet pan in the oven and cook at 400 degrees F for 18-22 minutes or until the chicken reaches 165 degrees F.

Remove sheet pan from the oven and gently toss mixture with clean serving tongs.

Serve with corn or flour tortillas. Optional: top with lime juice, shredded cheese, sour cream, cilantro, salsa, or guacamole.

Note: This recipe works great with other proteins like steak or shrimp (be sure to adjust the cooking time). Other veggies (or even fruit) can be added for variety as well!

Apple Mule Mocktail

/in , ,

Looking for a fun, festive drink to serve at your next holiday party? Try this fall-inspired mocktail! It’s bursting with seasonal flavors and offers a gorgeous presentation that’s perfect for guests who prefer not to drink alcohol.

With crisp apple slices, a splash of ginger, and a hint of spice, this drink is not only refreshing but also a show-stopper at any gathering. Whether you’re toasting to the season or just enjoying the company, this mocktail will keep everyone feeling festive and included. 

Ingredients

3 oz apple cider
2 oz ginger beer
1 oz fresh lime juice
1 stick cinnamonfor garnish
1 clove clovegarnish
1 sprig fresh rosemarygarnish
1 medium red apple, thinly slicedgarnish

Directions

Pour all liquids into a copper mug, then fill with ice. Top with fresh apple slices and garnish to your liking. Enjoy!

Watermelon Paloma Mocktail

/in , ,

Beat the summer heat with this refreshing Watermelon Paloma! A perfect blend of fresh watermelon, lime, and grapefruit juice topped with a salted rim and garnished with a slice of watermelon and lime. Cheers to sunny days and delicious drinks!

Ingredients

2 cups fresh watermelon juice
2 cups fresh grapefruit juice
¼ cup fresh lime juice
1 cup grapefruit soda
2 tbsp agave nectar
2 cups ice
lime wedge and watermelon slices for garnish

Directions

Prepare the Watermelon Juice:

Blend fresh watermelon chunks until smooth. Strain the juice to remove any pulp.

Mix the Drink:

In a large pitcher, combine the watermelon juice, lime juice, and agave nectar. Stir well.

Serve:

Fill each glass with ice cubes. Pour the watermelon mixture into the glasses, filling them about three-quarters full. Top off with grapefruit soda (or club soda)

Garnish:

Garnish each drink with a lime wedge and a slice of watermelon.

Sangria Mocktail

/in , ,

Prepare this Sangria ahead of time for your summer gatherings. This beverage is perfect for quenching thirst on hot days by the pool or at a barbecue.

This is an ‘eyeball’ recipe – just chop up ingredients, pour in a container, and add liquids until desired taste and quantity is achieved.

Ingredients

1 firm nectarinechopped
1 cup mixed berriesfrozen or fresh is fine
½ cup pomegranate juice
750 ml bottle of white grape juice
1 ½ cups chilled plain seltzer
Ice

Directions

Combine all fruit and place in bottom of your favorite drinking pitcher or container.

Add juices and refrigerate mixture for about 4- 6 hours (if overnight, even better – just cover with sealed lid).

Just before serving, add chilled plain seltzer.

Set out for guests with some additional fruits from the mix and a bucket of ice.

Summer Fruit Salad

/in , , , ,

This is no ordinary fruit salad! A medley of fresh, antioxidant-rich fruits is paired with crunchy granola, tangy feta cheese, and finished off with a honey lime drizzle.

Ingredients

2 cups fresh strawberries
2 cups fresh peach slices
2 cups fresh kiwi slices
6 basil leaves
¼ cup fresh lime juice
1 tbsp honey
½ cup granola
½ cup feta cheese crumbles
*optionalsprinkle 1 tsp. chia seeds on top of each serving

Directions

Slice all fruits into bite size pieces and place in a large bowl. Roll basil leaves together, slice into ribbons, and add to bowl.

Mix lime juice, basil, and honey in small bowl. Drizzle over the larger bowl of mixed fruit and gently incorporate.

To plate, place 1 cup of mixed fruit in a small bowl and top with about a tbsp. of feta cheese crumbles and a tbsp. of granola and serve at room temperature.

NOTE: For extra protein and fiber, top with a tsp. of chia seeds.

Stuffed Jalapeños

/in , ,

These baked stuffed jalapeños are an amazing and super easy appetizer to make when entertaining guests. They also make a great snack that is low in carbs and high in protein.

Ingredients

10 large stuffed jalapeños
4 oz cream cheesesoftened
½ lb ground sausage
½ cup shredded part skim cheddar cheese
1 tsp sage
1 tbsp chives

Directions

Preheat oven to 425ºF.

Prepare sausage by cooking over medium heat in a skillet. Once fully cooked, drain excess fat.

Wash the jalapenos and hollow them out, removing all seeds and membranes.

In a bowl, mix the softened cream cheese, sausage, cheddar cheese, sage, and chives in a bowl.

Spoon the mixture into each jalapeno, and place them into a baking dish.

Bake for 20 Minutes. Let cool before serving.