Recipes

Your favorite foods can be more nutritious with the right preparation and cooking methods. Sometimes changing a couple ingredients – such as the type and amount of oil you use – can make a big difference in the overall nutrition of the dish. Healthy recipes can be quick, simple and affordable to make.

Sensational Six-Layer Dinner

  • 2 potatoes (medium, sliced)
  • 2 cups carrot (sliced)
  • 1/4 teaspoon black pepper
  • 1/2 cup onion (sliced)
  • 1 pound ground beef (browned and drained)
  • 1 1/2 cup green beans
  • 1 can tomato soup

1. Lightly oil or spray baking dish with cooking spray
2. Layer ingredients in order given. Cover.
3. Bake at 350 degree for 45 minutes or until tender and thoroughly heated.
4. Uncover and bake 15 more minutes.

Source: http://recipefinder.nal.usda.gov/recipes/sensational-six-layer-dinner

Apple-Onion Glazed Pork Tenderloin

  • 1 1/2 pound pork tenderloin
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 envelop Lipton Recipe Secrets Onion Soup Mix
  • 1/2 cup apple juice
  • 2 tablespoons firmly packed brown sugar
  • 1 cup water
  • 1 tablespoon all-purpose flour

1. Preheat oven to 425°. In small roasting or baking pan, arrange pork. Season with pepper and rub with 1 tablespoon olive oil. Roast uncovered 10 minutes.
2. Meanwhile, in small bowl, combine remaining olive oil, Lipton® Recipe Secrets® Onion Soup Mix , apple juice and brown sugar. Pour over pork and continue roasting 10 minutes or until pork is done.
3. Remove pork to serving platter; cover with aluminum foil.
4. Place roasting pan over medium-high heat and bring pan juices to a boil, scraping up any brown bits from bottom of pan. Stir in water and flour and boil, stirring constantly, 1 minute or until thickened.
5. To serve, thinly slice pork.

Source: http://www.makinglifebetter.com/recipes/detail/37891/1/onion-apple-glazed-pork-tenderloin

Roast Chicken with Potatoes and Butternut Squash

  • 2 tablespoons minced garlic, divided
  • 1 teaspoon salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon dried rubbed sage
  • 1 (3 1/2-pound) roasting chicken
  • 12 ounces red potatoes, cut into wedges
  • 1 1/2 cups cubed peeled butternut squash (about 8 ounces)
  • 2 tablespoons butter, melted
  • cooking spray

1. Preheat oven to 400°.
2. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.
3. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. Let stand 10 minutes. Discard skin.

Source: http://www.myrecipes.com/recipe/roast-chicken-with-potatoes-butternut-squash-10000001949705/

Spring Vegetable Soup

  • 1 tablespoon extra virgin olive oil
  • 1/4 red cabbage (medium head, about 2 cups, finely shredded)
  • 2 ripe tomatoes (medium, seeded and chopped)
  • 1/2 cup canned artichoke hearts(drained and chopped)
  • 1 cup green peas (frozen or fresh)
  • 2 1/2 cups vegetable juice (low-sodium tomato)
  • 1 cup water
  • 2 teaspoons dried basil
  • salt and pepper (freshly ground black pepper, optional, to taste)

1. In large soup pot, heat oil over medium heat. Sauté cabbage, tomatoes, artichoke hearts and peas for 10 minutes.
2. Add tomato juice and water. Bring to boil. Reduce heat, add basil and simmer for 10 minutes, or until all vegetables are tender and soup is piping hot.
3. Serve in individual serving bowls. Season to taste with salt and pepper.

Source: http://recipefinder.nal.usda.gov/recipes/spring-vegetable-soup

Black Skillet Beef with Greens and Red Potatoes

  • 1 lb beef (top round)
  • 1 tablespoon paprika
  • 1 1/2 teaspoon oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon red pepper
  • 1/8 teaspoon mustard (dry)
  • 8 potatoes (red-skinned, halved)
  • 3 cups onion (finely chopped)
  • 2 cups beef broth
  • 2 garlic clove (large, minced)
  • 2 carrot (large, peeled, cut into very thin 2 1/2 inch strips)
  • 2 kale (bunches)
  • non-stick cooking spray

1. Partially freeze beef. Thinly slice across the grain into long strips 1/8 inch thick and 3 inches wide.
2. Combine paprika, oregano, chili powder, garlic powder, black pepper, red pepper, and dry mustard. Coat strips of meat with the spice mixture.
3. Spray a large heavy skillet nonstick cooking spray. Preheat pan over high heat.
4. Add meat; cook, stirring for 5 minutes.
5. Add potatoes, onion, broth, and garlic. Cook covered, over medium heat for 20 minutes.
6. Stir in carrots, lay greens over top and cook, covered, until carrots are tender, about 15 minutes.
7. Serve in large serving bowl, with crusty bread for dunking.

Source: http://recipefinder.nal.usda.gov/recipes/black-skillet-beef-greens-and-red-potatoes