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Health & Flavor Come Together

Looking for some inspiration in your cooking? Check out these healthy, delicious recipes.

Come back often for new recipes as well.

Background image: Avocados are a delicious healthy addition to salad.

Avocado Butter Lettuce Salad

Recipe adapted from Cooking Light Magazine 

Ingredients

  • 1 cup thinly sliced red onion
  • 2 tbsp olive oil
  • 1 tbsp fresh lime juice
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3 cups torn butter lettuce
  • 1 cup sliced avocado, optional  

Directions

  1. Combine onion, olive oil, lime juice, salt and pepper in a medium bowl. Let stand 10 minutes.
  2. Add lettuce and avocado, toss gently. Serve immediately.  

Makes 4 servings.  

Nutrition information per serving

  • Calories: 120 calories
  • Fat: 10g
  • Carbohydrates: 8g
  • Protein: 2g
  • Fiber: 4g
Background image: Hoisin-chicken-309-BGC

Hoisin Chicken

Recipe from The 4 Ingredient Diabetes Cookbook

Ingredients

  • 3 Tbsp. hoisin sauce
  • 1 tsp. orange zest
  • 3 Tbsp. orange juice
  • 1 pound boneless, skinless chicken breasts, rinsed, patted dry, and cut into thin slices or strips

Directions

  1. Stir the hoisin sauce, orange zest, and juice together in a small bowl and set aside.
  2. Place a medium nonstick skillet over medium-high heat until hot. Coat the skillet with nonstick cooking spray, add the chicken, and cook 6-7 minutes or until the chicken just begins to lightly brown and is cooked through. Use two utensils to stir as you would when stir-frying.
  3. Place the chicken on a serving platter. Add the hoisin mixture to the skillet and cook 15 seconds, stirring constantly. Spoon evenly over the chicken.
     

Makes 4 servings.

Nutrition information per serving

  • Calories: 152
  • Fat: 3 g
  • Cholesterol: 66 mg
  • Sodium: 210 mg
  • Carbohydrates: 5 g
     
Background image: Pumpkin-pie-oatmeal-309-BGC

Baked Pumpkin Pie Oatmeal

Recipe adapted from Budget Bytes

Ingredients

  • 1 15-ounce can pumpkin puree
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups 1-percent milk
  • 2 1/2 cups dry old-fashioned oats

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, vanilla, pie spice, salt and baking powder until smooth.
  3. Whisk in the milk.
  4. Mix the dry oats into the pumpkin mixture.
  5. Coat an 8 x 8 baking dish with non-stick spray and pour in the mixture.
  6. Cover with foil and bake for 50 minutes, removing the foil after the first 30 minutes.
  7. Serve hot right out of the oven.  Leftovers are delicious and may be eaten cold or reheated.

Makes 7 servings.

Nutritional information

  • Calories: 220
  • Fat: 4g
  • Sodium: 260mg
  • Carbohydrates: 37g
  • Fiber: 5g
  • Protein: 10g