This Veggie Top Pesto was made with radish greens, but it is easy to make with any other greens of your choice! Add fresh herbs or spices to switch up the flavors. Using the greens from the tops of root vegetables for pesto is a great way to save money, since most people usually throw them out.
Makes: 7 Servings
Ingredients 2 cups radish top greens 2 Tbs walnut pieces or other nuts 2 Tbs grated Parmesan cheese 1 large garlic clove 2 Tbs vegetable oil 1/2 tsp salt 1/2 tsp ground pepper
Instructions
Place radish greens, walnuts, Parmesan Cheese, oil, garlic, salt and pepper into a food processor or blender.
Blend until smooth.
Add to pastas, sandwiches or any dish of your choice
*Nutrition information does not include radish top greens in analysis.
Bookmark this Pumpkin Dip to your “favorite fall recipes” folder. You won’t regret it… Looking for other pumpkin recipes? Try this Pumpkin Bread, Pumpkin Oatmeal or these Pumpkin Pancakes!
Makes: 6 Servings
Ingredients 3/4 cup pumpkin puree(not pumpkin pie filling) 1/2 cup Greek yogurt, non-fat 1/2 cup cream cheese, low-fat 1 Tbs Pumpkin Spice 2 Tbs sugar
Instructions
Combine all ingredients and mix thoroughly.
Freeze for 30 minutes or refrigerate until serving. Serve with graham crackers or fruit.
Looking for something sweet after dinner? How about a mid-morning snack? Keep these frozen yogurt cups in your freezer for a great grab-and-go snack.
12 servings
Ingredients
3 cups non-fat yogurt (strawberry or vanilla work nicely)
1/2 lb strawberries, chopped in small pieces or mashed
1 cup frozen blueberries
12 cupcake papers/tins
Instructions
Place cupcake papers into cupcake pan.
Scoop 1/4 cup yogurt into each cupcake paper.
Add strawberries and blueberries. Press fruit down into yogurt.
Place yogurt cups into the freezer for roughly 4 hours, or until completely frozen.
You can make this simple fruit kabob recipe with any fruit of your choice! Check out what fruits are in season in CT and get creative with your own variation of this delicious treat!
Makes: 6 kabobs
Ingredients
1 cup yogurt, low-fat vanilla
2 pears, cored and cut into 1-inch cubes
3 cups strawberries, stems removed
2 bananas, cut into 1-inch slices
1 can (14 oz) pineapple chunks, canned in their own juice, drained
6 wooden skewers
Instructions
Cut up one cup of strawberries into small slices. In a small bowl, mash slices with a fork.
In another small bowl, combine the vanilla yogurt and mashed strawberry slices. Set aside.
Thread the fruits by alternating the pears, strawberries, bananas, and pineapple onto the skewers.
Serve fruit skewers with a dollop of the strawberry sauce on the side.
Note: If you do not have wooden skewers, you can simply dip the pieces of fruit in the sauce or make a fruit salad!
Craving a warm and hearty chili but don’t want to spend hours making it? This Quick Chili recipe is for you. There is so much flexibility with this recipe because you can add as many different flavor variations as you want with toppings, vegetables and spices. Check out these other recipes for more ideas: Butternut Harvest Chili, Bean Vegetable and Barley Chili, Southwestern Sweet and Spicy Chili.
Makes:6 Servings
Ingredients
1/2 lb lean ground meat(15% or less of fat)
1 medium onion, chopped
1 can (15oz) kidney beans, low-sodium, drained and rinsed
2 cans (15oz each) diced tomatoes with liquid, no sodium added
1 cup water
2 Tbs chili powder
Optional Ingredients: bell peppers, carrots, celery and corn
Optional Toppings: shredded cabbage, plain greek yogurt, cilantro, cheese
Optional Spices: cumin, oregano, red pepper flakes
Instructions
Brown meat and onions in a large skillet over medium-high heat. Pour meat onto a paper towel-lined plate to drain fat. Rinse pan, and add the drained meat back to the pan.
Add beans, tomatoes with liquid, chili powder and water.
Reduce heat to low, cover and cook for 10 minutes. Serve hot.
*Nutrition information includes 15% fat ground beef in analysis.
This recipe is so quick and easy to make, and it’s healthy too! Try switching it up by using ground chicken or turkey for a different flavor. This will also help to reduce fat! This recipe is perfect for busy nights because many of these ingredients can be found in a budget pantry.
Makes: 6 Servings
Ingredients
1 lb ground beef, extra lean
1 lb frozen mixed vegetables
1 can (15oz) diced tomatoes, low sodium
1 small onion, diced
1 cup water
1 tsp onion powder
1 tsp garlic powder
1/4 tsp salt
1/2 tsp pepper
1 cup cooked pasta or brown rice
Note: instead of the spices above try 2 tsp sodium free homemade All Purpose Seasoning
Instructions
Place ground beef in a non-stick saucepan over medium-high heat. Break up meat into crumbles using a spatula or wooden spoon while cooking. Add onions. Cook until all meat is brown (about 10 minutes).
Pour meat and onions onto a paper-towel covered plate to absorb excess fat. Rinse the pan to remove excess fat.
Place cooked and drained meat and onions back in the saucepan. Add frozen vegetables, canned tomatoes and water, and cook until vegetables are thawed and the soup is hot.
Add additional water (if desired), seasonings, and cooked pasta or rice.
Did you know that gazpacho is a kind of soup that is normally served cold? Sound strange? You won’t know until you try it! This refreshing cantaloupe gazpacho is full of flavor and is a perfect, hydrating food to cool you down during the heat of summer.
Makes: 6 Servings
Ingredients
1 medium cantaloupe, seeded and chopped
1 small cucumber, seeded and peeled
2 Tbs red onion, chopped
1/3 cup water
2 Tbs olive oil, or vegetable oil of your choice
Optional ingredients: mint or other herbs of your choice, 1/4 tsp salt and pepper
Instructions
Blend cantaloupe, cucumber, red onion, and water in blender or food processor until smooth.
Drizzle in 2 Tbs olive oil while blender is running.
The papaya in this smoothie adds a tropical twist to your standard smoothie. Need more smoothie ideas? Check out these tips for how to layer the perfect smoothie using your own ingredients.
Makes: 4 Servings
Ingredients
2 cups papaya chunks, fresh or frozen
2 bananas (it’s okay if they are over ripe)
1 cup plain low fat yogurt
1 cup ice cubes
Instructions
Put all the ingredients in the blender and blend until the ice is chopped and the mixture is smooth, about 1 minute.
Serve right away or cover and refrigerate up to 4 hours.
Notes: You can use low fat, soy, rice, almond or coconut milk instead of yogurt. Feel free to add berries to this smoothie for additional flavor and variation.
This delicious smoothie is healthy and refreshing. Check out our Mango Green Smoothie, or a cool how-to guide for layering the perfect smoothie using your own ingredients!