Chocolate Coconut Nut Clusters

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Try this twist on a chocolate treat using 3 simple ingredients that will leave you chocolate satisfied.

Ingredients

1 bar dark chocolate
¼ cup coconut flakes
1 cup nutscashews, almonds or peanuts

Directions

Prepare a baking sheet lined with parchment paper. Make sure there is room in the freezer to store it.

Break up the dark chocolate into smaller pieces, then place in a microwave safe bowl and microwave in increments of 30-60 seconds, stirring in between, until chocolate is complete melted.

Add the coconut flakes and chopped nuts into the melted dark chocolate. With a large spoon, scoop out a portion of the chocolate/coconut/nut mixture and place it on the parchment paper. After the mixture has all been portioned, placed the entire baking sheet in the freezer and let sit for at least 3-4 hours or until set.

Very Berry Parfait

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Look no more for a tasty very berry parfait recipe that’s packed with antioxidants, fiber, and just enough sweetness to wake up those taste buds first thing in the morning. Or, try this as a healthy dessert when you’re craving something sweet.

Ingredients

½ cup plain or vanilla non-fat Greek yogurt
¼ cup mixed berries
2 tbsp granola

Directions

Place Greek yogurt in a small bowl.

Prepare your fruit by washing and cutting it into small pieces. Place fruit on top of yogurt.

Measure out granola and sprinkle on top of the yogurt and fruit. If your granola does not have any nuts or seeds, add an additional tablespoon for added fiber and protein.

Orange Glazed Chicken Wings

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Add a twist of citrus to your next batch of chicken wings by adding this delicious orange marmalade.

Ingredients

10 chicken wings
3 tbsp butter
1 tsp seasoned salt
8 tbsp orange marmaladeabout a 1/2 cup

Directions

Rinse chicken wings (skin removed) and dry on paper towel.

Heat butter in skillet on medium-low.

Sprinkle wings with seasoned salt and place in heated butter. Brown each side, about 20 minutes.

Baste the chicken with orange marmalade while continuing to cook for an additional 20 minutes (basting frequently).

Remove from skillet and top with parsley sprig or sliced scallion for garnish and serve hot.

Fresh Fruit with Yogurt Dip

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This sweet and tangy dip pairs perfect with seasonal fresh fruit and is a great way to get your family and/or guests to eat healthier options when entertaining or at any mealtime.

Ingredients

1 cup low fat vanilla yogurt
1 oz orange juicefresh squeezed is best
1 tbsp lime juicefresh squeezed is best
½ tbsp brown sugar
1 cup strawberriescut in halves if large in size
1 cup blueberries
1 cup cantaloupepeeled, seeded and chopped into bite size pieces
1 cup green grapes

Directions

In a small bowl combine yogurt, orange juice, lime juice and brown sugar together until fully incorporated

Place bowl of dip in the center of a large plate and surround with fruit.

Black Bean and Rice Salad

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This cold salad is perfect for any hot day! Packed with protein, high in fiber and delicious flavors that will rock your taste buds. Make this dish ahead of time and keep refrigerated until it’s time to serve.

Ingredients

½ cup white onion finely chopped
½ cup red bell pepperfinely chopped
1 cup cooked brown or white ricecooked and cooled
15 oz black beansdrained and rinsed
¼ cup fresh squeezed lemon juice
½ tsp mustard powder
2 cloves garlicgrated or finely chopped
½ tsp saltto taste
¼ tsp black pepperto taste
2 tbsp vegetable oil

Directions

In a mixing bowl, stir in onion, red pepper, rice and beans.

Grab a mason jar and add lemon juice, dry mustard, garlic, salt, pepper, and vegetable oil. Put lid on tight and shake until dressing is fully incorporated.

Pour dressing over salad mixture and lightly toss. Place a lid on salad and chill for at least an hour before serving.

Fruit Slush

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This beverage is perfect for hot summer days. Not only is it refreshing and hydrating but also low in sugar and calories, keeping you healthy and cool all season long.

Ingredients

2 ⅔ cups watermelonchopped, seeded, peeled
1 ⅔ cups cantaloupechopped, seeded, peeled
1 tbsp agave nectar or honeyoptional
2 tbsp fresh squeezed lime juice
2 cups ice
1 cup wateras needed for consistency preference

Directions

In a blender, add all ingredients and puree until smooth.

Pour into 4 glasses and top with a slice of fruit.

Serve immediately.

Notes: You can double this recipe or switch up the fruit based on the season. We recommend berries or melons, as they are among the highest in nutrients and offer an excellent source of hydration.

Meatloaf Wellington by Stephanie Olzinski, RDN, Nutrition Supervisor

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Try making a fun twist on a classic meatloaf recipe by adding crescent rolls. Not sure how that would work? Check this recipe out and give it a try.

Ingredients

1 cup beef gravy
2 lbs hamburger meat 90 or 93% lean
1 cup small breadcrumbs or bread cubes
1 egg slightly beaten
¼ cup chopped white onion
1 can crescent rolls

Directions

Preheat oven to 375ºF.

Mix meat, breadcrumbs or cubes, egg, and onion with enough gravy to make the mixture workable.

In a loaf pan, shape the meat mixture evenly. Bake for
40 Minutes.

Unroll the crescent rolls from the can. Crisscross them on top of the loaf (enough to cover) and bake for 15 minutes more or until golden brown.

Hungarian Peppers and Rice

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Rich in flavor, Hungarian Rice and Peppers is a delicious meal that is slowly simmered in a seasoned tomato sauce.

Ingredients

2 cucumbers
6 bell peppers
4 cups pureed tomatoes
tomato pasteOne 6 oz. can
1 lb lean ground beef or ground turkey
1 medium onion
2 tbsp olive oil
saltto taste
black pepperto taste
2 cups cooked brown rice

Directions

Chop the onion and all six peppers into small, bite-sized pieces.

Peel the skin of the cucumbers. Slice them in half lengthwise. Remove the seeds by scraping the insides with a spoon. Then chop the cucumbers into the same bite-sized pieces.

Choose a large pot, placing on the stove top on a medium-high setting with oil. Add the ground beef or turkey.

Add the onion to the beef and allow the meat and onions to brown. Add salt and pepper to taste.

Add half of the tomato paste tube and stir. Let simmer for 2 minutes.

Add the canned potatoes and stir.

Add the peppers and cucumbers and stir.

Let everything simmer on low heat for at least 30 minutes.

Add in the rice and serve immediately. This dish can also be reheated and served later.

Honey Roasted Root Vegetables by Stephanie Olzinski, RDN, Nutrition Supervisor

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While taking various supplements might be needed for additional nutritional support, one of the best ways to consume these vitamins and minerals is by roasting them in the oven. Locking in those nutrients and bringing out the natural sweetness of these root veggies lends an amazing aroma in your home as well as they make a great side dish, snack or appetizer.

Ingredients

3 large carrots
2 large sweet potatoes
2 large beets
1 parsnip
1 turnip
6 garlic cloves
¼ tsp nutmeg
1 tsp cinnamon
¼ tsp thyme
½ tsp black pepper
¼ cup olive oil
¼ cup local honey

Directions

Preheat oven to 400ºF.

Wash and chop all vegetables into cubes. Leave the skin on the sweet potato for added fiber.

Place all vegetables into a pot and cover with cold water. Bring to a boil and simmer for 5 minutes, then drain and pat dry.

In a bowl mix the spices together. Mix in the vegetables. Coat with olive oil and mix again. Spread the mixture evenly on a lined baking sheet.

Bake for 25 minute or until vegetables are tender.

Before serving, drizzle honey on top of vegetables if desired.

Lemon Brownies

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Have you heard the news? Brownies aren’t just made with chocolate? In fact, here’s a lemon brownie recipe that is delicious and super simple to make. No butter, no mixer and well, just dump the ingredients in a bowl, mix and bake! While these light and fluffy brownies are cooking you can mix up your glaze and before you know it, they’ll be all gone!

Ingredients

½ cup all-purpose flour
¾ cup sugar
¼ tsp salt
¼ tsp baking soda
2 eggs
¼ cup plain Greek yogurt
3 tbsp vegetable oil
2 tbsp lemon juice
zest of 2 lemons
For the glaze:
1 cup powdered sugar(sifted)
Juice and zest from 1 large lemon

Directions

Preheat oven to 350ºF. Line an 8×8 cake pan with aluminum foil, leaving a few inches of extra foil sticking up along each side.

Zest 2 lemons. Add zest into bowl with flour, sugar, salt, baking soda, eggs, yogurt, and vegetable oil. Add the lemon juice and mix everything well.

Pour the batter into the foil-lined pan and spread batter evenly.

Bake the brownies for 20 Minutes or until a toothpick comes out clean.

Make the glaze by combining powdered sugar with the juice from the third lemon. Once combined into a smooth mixture, add the lemon zest and stir for a final time.

Let brownies cool completely. Take the brownies out of the pan using the tin foil. If desired, drizzle the lemon icing over the brownies. Cut and serve.