Author: Michael Hetrick

Chicken Apple Salad Sandwich

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Chicken Apple Salad Sandwich

Image Source/Recipe Source:www.thecozyapron.com

Keyword: Entrée
Servings: 4
Ingredients
  • 1/4 pound cooked shredded chicken
  • 1 cup celery one stalk, chopped
  • 1/2 cup chopped apple one apple
  • 1/3 cup plain non-fat Greek yogurt
  • 1 lemon juiced
  • 1 1.5 oz package raisins
  • 8 slices whole wheat bread
  • 1 cup chopped walnuts optional
Instructions
  1. Combine all ingredients except for bread together in a bowl.
  2. Create 4 sandwiches on whole wheat bread.
  3. .

Banana Walnut Oatmeal

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Banana Walnut Oatmeal

Modified and adapted from: United States Department of Agriculture, USDA’s Collection of Nonfat Dry Milk (NDM)

Image Source:www.skinnyms.com

Keyword: Breakfast
Servings: 4
Ingredients
  • 2/3 cup milk non-fat, dry
  • 1 pinch salt
  • 2 3/4 cups water
  • 2 cups oats quick cooking
  • 2 banana very ripe, mashed
  • 2 tablespoons honey
  • 2 tablespoons walnuts chopped
Instructions
  1. In a small saucepan, combine reconstituted non-fat dry milk, salt, and additional water. Heat over medium heat until steaming hot, but not boiling.
  2. Add oats and cook, stirring until creamy, 1 to 2 minutes.
  3. Remove the pan from heat and stir in mashed banana and honey. Serve and garnish with walnuts (or other nuts).

Chili-Lime Roasted Chickpeas

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Chili-Lime Roasted Chickpeas

Recipe Source/ Image Source: Inspirededibles.ca

Servings: 4
Ingredients
  • 1 15 oz can unsalted chickpeas drained and rinsed
  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons grated lime rind
  • 1/4 teaspoon kosher salt
Instructions
  1. Preheat oven to 400°F.
  2. Arrange chickpeas on paper towels; pat dry.
  3. Combine chickpeas and olive oil on a foil-lined baking sheet coated with cooking spray.
  4. Bake at 400°F for 30 minutes or until crisp, stirring after 15 minutes.
  5. Sprinkle with chili powder, lime rind, and salt; toss to combine.

Chickpea Noodle Soup

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Chickpea Noodle Soup

Image Source/ Recipe Source: www.veggiesavetheday.com

Servings: 6
Ingredients
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 2 medium onions chopped
  • 4 medium carrots thinly sliced
  • 4 celery stalks thinly sliced
  • 6 to 8 sprigs fresh thyme
  • 1 bay leaf
  • 2 quarts (8 cups) low-sodium vegetable broth
  • 8 ounces whole-wheat pasta
  • 1 cup cooked chickpeas
  • Salt
  • Freshly ground black pepper
  • Chopped fresh parsley leaves for garnish
  • Crackers or bread for serving (optional)
Instructions
  1. Heat the oil in a Dutch oven or large soup pot over medium heat until shimmering. Add the garlic, onions, carrots, celery, thyme, and bay leaf and sauté until softened but not browned. Add the broth and bring to a boil.
  2. Add the noodles and chickpeas and cook until the noodles are just cooked through, about 8 minutes. Taste and season with salt and pepper as needed. Top with parsley and serve with crackers or bread.
  3. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 6 months.

White Bean Pasta Soup

 

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White Bean Pasta Soup
Prep Time
1 hr 10 mins
Cook Time
20 mins
Total Time
1 hr 30 mins
 
Keyword: Soup
Servings: 6
Ingredients
  • 2/3 cup dried white great northern or navy beans
  • 2/3 cup dried red kidney beans
  • 1 lb ground Italian sausage mild or spicy
  • 1/2 onion diced
  • 3 tsp garlic minced
  • 4 cups low-sodium chicken broth
  • 1 15 oz can tomato sauce
  • 1 15 oz can diced tomatoes not drained
  • 2 celery ribs chopped
  • 1/2 cup chopped or sliced carrots
  • 1 cup pasta boiled til tender
  • 1 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • 1 1/2 tsp dried Italian blend seasoning OR substitute ½ teaspoon each dried basil, dried thyme, and dried oregano
  • 1/4 tsp crushed red pepper flakes
  • Optional:
  • ◾ fresh basil
  • ◾ cracked black pepper
  • ◾ grated parmesan cheese for topping
Instructions
  1. First prepare the beans. Cover beans with cold water and soak overnight or 6-8 hours, then drain and rinse.
  2. Combine beans in a large stock pot and cover with water. Bring to a boil, then reduce heat slightly and simmer for 1 hour, stirring occasionally until beans are tender and cooked through.
  3. Preheat your instant pot using the "saute" setting, then add Italian sausage, and onions and saute for 3-5 minutes until sausage is browned. Add garlic and cook 1-2 minutes longer until fragrant.
  4. Switch instant pot to the "soup" setting. Add chicken broth, tomato sauce, diced tomatoes, celery, carrots, salt, pepper, crushed red pepper flakes, and Italian seasoning and stir to combine.
  5. Lock the lid in place and set the pressure release to "sealing". Cook on high pressure for 10 minutes. Allow the pot to sit for 3-4 minutes and then turn the release valve for a "quick release."
  6. Stir in ditalini pasta, garnish with cracked black pepper, fresh basil, and grated parmesan cheese if desired and serve.