Artichoke-Spinach Dip Pasta (high protein & fiber)
So hearty and satisfying, you won’t believe this pasta fits into a healthy eating plan with 8g fiber and 17g protein!
Artichoke-Spinach Dip Pasta (high protein & fiber)
Prep: 20 minutes ...
Makes: 4 servings
Ingredients:
• 8 ounces Rummo® Pasta (elbows, farfalle, penne, rotini, rigatoni) (see note)
• 1 (6 ounce) package baby spinach, roughly chopped
• 4 ounces reduced-fat cream cheese, cut into chunks
• ¾ cup reduced-fat milk
• ½ cup grated Parmesan cheese, plus more for garnish, if desired
• 2 teaspoons garlic powder
• ¼ teaspoon ground pepper
• 1 (14 ounce) can artichoke hearts, rinsed, squeezed dry and chopped (see Tip)
Directions:
1. Bring a large saucepan of water to a boil. Cook 8 ounces of pasta according to package directions. Drain.
2. Combine 5 ounces spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Transfer to a small bowl.
3. Add 4 ounces cream cheese and ¾ cup milk to the pan; whisk until the cream cheese is melted.
4. Add ½ cup Parmesan cheese, 2 teaspoons garlic powder and ¼ teaspoon pepper; cooking until thickened and bubbling.
5. Drain as much liquid as possible from the spinach. Stir the drained spinach into the sauce, along with 14 ounces artichokes and the pasta. Cook until warmed through.
Note: Feel free to substitute Rummo Gluten Free Pasta!
#healthyrecipes #pastarecipe #pastalover #proteinpasta #familymealsShow More
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Artichoke-Spinach Dip Pasta (high protein & fiber)
So hearty and satisfying, you won’t believe this pasta fits into a ...
So hearty and satisfying, you won’t believe this pasta fits into a healthy eating plan with 8g fiber and 17g protein!
Artichoke-Spinach Dip Pasta (high protein & fiber)
Prep: 20 minutes ...
Makes: 4 servings
Ingredients:
• 8 ounces Rummo® Pasta (elbows, farfalle, penne, rotini, rigatoni) (see note)
• 1 (6 ounce) package baby spinach, roughly chopped
• 4 ounces reduced-fat cream cheese, cut into chunks
• ¾ cup reduced-fat milk
• ½ cup grated Parmesan cheese, plus more for garnish, if desired
• 2 teaspoons garlic powder
• ¼ teaspoon ground pepper
• 1 (14 ounce) can artichoke hearts, rinsed, squeezed dry and chopped (see Tip)
Directions:
1. Bring a large saucepan of water to a boil. Cook 8 ounces of pasta according to package directions. Drain.
2. Combine 5 ounces spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Transfer to a small bowl.
3. Add 4 ounces cream cheese and ¾ cup milk to the pan; whisk until the cream cheese is melted.
4. Add ½ cup Parmesan cheese, 2 teaspoons garlic powder and ¼ teaspoon pepper; cooking until thickened and bubbling.
5. Drain as much liquid as possible from the spinach. Stir the drained spinach into the sauce, along with 14 ounces artichokes and the pasta. Cook until warmed through.
Note: Feel free to substitute Rummo Gluten Free Pasta!
#healthyrecipes #pastarecipe #pastalover #proteinpasta #familymealsShow More
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Sheet Pan Pork Chops with Fall Vegetables
Sheet Pan Pork Chops with Fall Vegetables Pork is packed with good ...
Sheet Pan Pork Chops with Fall Vegetables
Pork is packed with good quality protein, is versatile and affordable, making it an easy choice for family meals.
Enjoy this healthy, easy ...clean up meal the whole family will love.
Prep: 10 minutes
Cook: 30 minutes
Makes: 4 servings
Ingredients:
• 4 Bone-in Center Cut Pork Chops
• 2 teaspoons dried rosemary, crushed
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 5 tablespoons extra virgin olive oil
• 3 cups brussels sprouts, halved
• 3 cups cubed butternut squash
• 1 large sweet onion, sliced thick
• 12 whole mini peppers
Directions:
1. Preheat the oven to 450°F.
2. In a large bowl, combine salt, pepper, rosemary, and oil. Mix well.
3. Rub pork chops with 2 tbsp of the oil mixture, then place on a baking sheet lined with aluminum foil and set aside.
4. Toss brussels sprouts, butternut squash, onion wedges, and whole peppers with remaining oil mixture, season with salt and spread out on a sheet tray lined with aluminum foil.
5. Place vegetables on bottom rack and cook for 20 minutes.
6. After 10 minutes have passed, place pork chops on top oven rack and cook for 10 minutes until pork chops reach an internal temperature of 145°F.
7. Remove vegetables and pork chops from oven. Pour the pork pan juices into a sauté pan over medium-high heat. Cook to reduce the juices for 2 to 4 minutes.
8. Place pork chops over vegetables and pour reduced pan juices over chops. Serve immediately.
Recipe by Jacqueline Gomes, RD, MBA
#familyrecipes #porkchop #porkrecipe #healthyrecipes #familymeals #sheetpandinnerShow More
Ingredients (2 servings):
2 salmon fillets (about 4 oz each)
2 cups cooked jasmine rice
½ cup Goya black beans, rinsed
½ avocado, sliced
½ cucumber, thinly sliced
2 scallions, chopped
1 tsp sesame oil
1 tbsp soy ...sauce
1 tsp honey
Optional: drizzle of sriracha + mayo (1 tbsp each mixed)
Directions:
Heat sesame oil in a skillet over medium-high. Cook salmon 3–4 minutes per side until crispy and cooked through.
Mix soy sauce and honey, then glaze the salmon in the pan. Flake salmon with a fork.
Assemble bowls with rice, beans, salmon, avocado, and cucumber.
Sprinkle scallions on top. Drizzle with optional sriracha-mayo if you like spice.Show More
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Greek Lemon Potatoes
Enjoy a taste of the Mediterranean with these delicious lemon ...
Enjoy a taste of the Mediterranean with these delicious lemon potatoes!
Greek Lemon Potatoes
Prep: 10 minutes
Cook: 1 hour
Make: 6 servings
Ingredients:
• 2.5 pounds russet potatoes
• ...1 ½ cup chicken stock
• ½ cup olive oil
• 1/3 cup lemon juice
• 5 garlic cloves, finely chopped
• 1 tablespoon dried oregano
• 2 teaspoon kosher salt
• Additional lemon wedges for serving
Directions:
1. Preheat oven to 400 degrees F.
2. Peel potatoes and cut into long thick wedges.
3. Place potatoes in a large roasting pan. Add chicken stock through salt, toss to coat well.
4. Roast for 45 minutes, tossing halfway through. All the liquid should be evaporated.
5. To crisp the potatoes, place on a baking sheet and drizzle remaining oil over potatoes. Roast for another 20 minutes until potatoes are crisp.
6. Transfer to a serving dish and garnish with lemon wedges.Show More
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Classic Chicken Milanese with Arugula & Tomato
Make Chicken Milanese healthier by baking it with a crispy breading, ...
Make Chicken Milanese healthier by baking it with a crispy breading, then top with fresh arugula and tomato for a light, flavorful weeknight meal.
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🍗 Buttermilk Yogurt Marinated Chicken with Air-Fried Potatoes & Salad
Ingredients (serves 6):
1 Perdue Oven Stuffer Roaster, cut into pieces (breasts, thighs, legs, wings)
1 cup Chobani plain Greek yogurt
½ cup low-fat buttermilk
3 tbsp olive oil
3 cloves garlic, minced
1 tbsp lemon ...juice
2 tsp paprika
1 tsp onion powder
1 tsp dried thyme (or oregano)
½ tsp cayenne pepper (optional, for heat)
1½ tsp salt
½ tsp black pepper
For the sides:
2 lbs potatoes, cut into wedges
2 tbsp olive oil
1 tsp garlic powder
½ tsp paprika
Salt & pepper, to taste
Fresh salad of choice (mixed greens, cucumber, tomato, etc.)
Directions:
Marinate chicken: In a large bowl, whisk together Greek yogurt, buttermilk, olive oil, garlic, lemon juice, and spices. Add chicken pieces, coat well, cover, and refrigerate at least 4 hours (overnight is best).
Bake chicken: Preheat oven to 400°F. Place chicken on a parchment-lined baking sheet or roasting rack. Bake 35–45 minutes until golden brown and internal temp reaches 165°F. Broil last 2 minutes if you want extra crisp edges.
Air-fry potatoes: Toss potato wedges with olive oil, garlic powder, paprika, salt, and pepper. Air fry at 400°F for 15–18 minutes, shaking halfway, until golden and crispy.
Assemble meal: Serve chicken with air-fried potatoes and a fresh green salad.
🍎🥨 Healthier Caramel Apple Pretzel Bark with Date Caramel
Ingredients (makes ~12 pieces): 2 Gala apples, chopped into small ...
Ingredients (makes ~12 pieces):
2 Gala apples, chopped into small cubes (pat very dry)
2 cups dark or semi-sweet chocolate chips
2 tbsp coconut oil (optional, helps chocolate melt smooth)
1 cup mini pretzels, ...roughly crushed
Flaky sea salt (optional, for finishing)
Date Caramel (drizzle version):
1 cup Medjool dates, pitted (soak 10 min if dry)
½–⅔ cup unsweetened Califia almond milk (add more as needed for drizzle consistency)
1 tsp vanilla extract
Pinch of sea salt
Directions:
Make date caramel: Blend soaked dates, almond milk, vanilla, and salt until smooth and glossy. Add more almond milk a splash at a time until pourable.
Prep apples: Chop apples into small cubes and pat very dry with paper towels.
Melt chocolate: Microwave chocolate + coconut oil in 30-sec intervals, stirring until smooth.
Assemble bark: Spread chocolate onto a parchment-lined baking sheet (about ¼ inch thick). Sprinkle with pretzels, apple cubes.
Drizzle: Spoon or pipe date caramel across the top. Sprinkle flaky sea salt if using.
Chill: Refrigerate 30–45 minutes until chocolate sets.
Break & serve: Snap into bark pieces and enjoy immediately (best eaten same day for freshest apples).
Healthy Cinnamon Raisin Baked Apples Fruit is nature’s dessert—no ...
Healthy Cinnamon Raisin Baked Apples
Fruit is nature’s dessert—no extra sugar needed in a baked apple recipe. The cinnamon and raisins add just the right amount of flavor and natural ...sweetness, making this a perfectly healthy treat.
Prep: 10 minutes
Bake: 55 minutes
Makes: 6 Baked Apples
Ingredients:
• 1/2 cup apple cider
• 2 teaspoons ground cinnamon
• 1/8 teaspoon salt
• ½ cup golden raisins
• 6 NYS Apples, cored (see below)
• 6 whole cloves
• Optional toppings: Toasted pecans and maple syrup
Directions:
1. Preheat oven to 375 degrees F.
2. In a bowl, combine apple cider, cinnamon, salt and cloves.
3. Using a melon scooper, hollow out the center of the apples removing core. Careful not to go all the way to the bottom.
4. Place cored apples in a deep oven proof dish. Pour apple cider mixture over the top of each apple, fill hole with raisins, bake for about 50 minutes.
5. Additional toppings if desired: Toasted pecans and maple syrup.
Recipe by Jacqueline Gomes, RD, MBA
#apples #healthydessert #healthyrecipes #fallrecipeShow More
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Patatas Bravas with Spicy Avocado Aioli | Dietitian Tailgating Snacks
Tailgating just got healthier with my twist on patatas bravas—crispy ...
Tailgating just got healthier with my twist on patatas bravas—crispy baked potatoes paired with a creamy avocado aioli!
Instructions:
To prepare patatas bravas
1. Preheat oven to 375 degrees °F. Foil line one 12"x17" baking sheet.
2. Toss potato wedges with oil, salt and paprika on baking sheet, until thoroughly coated; spread potatoes in a single layer. Bake 30 – 35 minutes, stirring occasionally, until evenly golden brown. Remove from oven and cool slightly.
To prepare Spicy Avocado Aioli
1. Puree avocado, garlic, olive oil, lemon juice, jalapeño and salt using an immersion blender until smooth and creamy, adding water for desired consistency.
2. Serve potato wedges warm with aioli for dipping, or drizzle potatoes with aioli if desired.
Recipe by: Avocados. Love One Today®
#avocado #tailgateparty #healthyrecipes #funfood #balanceddietShow More
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🥪 Crispy Chicken Roll-Ups with Guacamole
Ingredients 4 small tortillas ( whole wheat for a boost of fiber) 6–8 ...
Ingredients
4 small tortillas ( whole wheat for a boost of fiber)
6–8 slices Boar’s Head Sweet B’s Honey Glazed Chicken
1 cup shredded cheese (cheddar, mozzarella, or Mexican blend)
1–2 tbsp olive oil ...(or spray)
1–2 tsp everything bagel seasoning
Guacamole, for dipping
Directions
Lay tortillas flat and layer each with 2 slices of Sweet B’s Honey Glazed Chicken.
Sprinkle shredded cheese on top.
Roll up tightly like a taquito.
Brush lightly with olive oil (or spray) and sprinkle with everything bagel seasoning.
Place seam-side down in the air fryer.
Air fry at 375°F for 6–8 minutes, until golden and crispy.
Slice into sticks and serve with guacamole for dipping.
✨ Great as a quick lunchbox idea, after-school snack, or even an easy parent-friendly meal!Show More
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🥩 Healthy Philly Cheesesteak Quesadilla
Ingredients (2 servings / makes 2 quesadillas) 8 oz top round roast, ...
Ingredients (2 servings / makes 2 quesadillas)
8 oz top round roast, thinly sliced into strips (against the grain)
1 small onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, ...thinly sliced
1 tsp olive oil (or avocado oil spray)
½ tsp garlic powder
½ tsp smoked paprika
Salt + black pepper, to taste
4 whole wheat or low-carb tortillas (8-inch size)
1 cup shredded reduced-fat mozzarella or provolone cheese
Optional: hot sauce, fresh parsley for garnish
Directions
Prep the steak: Place top round in the freezer for 15–20 minutes (for easier slicing). Slice thinly against the grain, then cut into 3–4 inch strips.
Cook veggies: Heat olive oil in a skillet. Add onion + peppers, season with salt/pepper, and sauté 4–5 minutes until softened. Remove and set aside.
Cook beef: In the same pan, add beef strips with garlic powder + smoked paprika. Sear 2–3 minutes until browned but still tender. Return peppers/onions to the pan and toss together.
Assemble quesadillas: Place 1 tortilla in a skillet (medium heat). Sprinkle cheese on half, add steak/veggie mixture, top with more cheese, and fold tortilla in half.
Cook + crisp: Cook 2–3 minutes per side until golden and crispy. Repeat with second quesadilla.
Serve: Slice into wedges and enjoy warm with hot sauce or salsa.
✨ Healthier swaps: lean cut (top round), reduced-fat cheese, whole wheat tortillas → makes it high protein, lighter, and still indulgent.Show More
Ingredients (12 sandwich squares)
1 box (about 12) graham cracker sheets (whole, not crushed)
2 cups Kri Kri hazelnut frozen Greek yogurt (slightly softened for spreading)
1 ½ cups dark chocolate chips (at ...least 70% cacao)
1 tbsp coconut oil (optional, for smoother melting)
Directions
Layer base: Line an 8x8-inch square baking pan with parchment paper. Arrange half the graham crackers in a single layer on the bottom.
Spread yogurt: Scoop softened frozen Greek yogurt on top, spreading evenly into a thick layer (~1 inch).
Top layer: Place remaining graham crackers over the yogurt to form a sandwich slab. Freeze for 2–3 hours until firm.
Chocolate topping: Melt dark chocolate chips (with coconut oil if desired) until smooth. Pour over the frozen graham/yogurt slab and spread evenly.
Freeze again: Chill for 30–60 minutes until chocolate is set.
Slice + serve: Lift from pan using parchment. Cut into squares or rectangles for sandwiches. Serve immediately or store in freezer.Show More
