Tasty Healthy Recipes to Try

Easy-to-make comfort food is what we all need right now.

Since many of us are discovering the joys of cooking while we're stuck at home, here are some tasty, healthy recipes to enjoy. Bon appetit!

Oatmeal Pecan Waffles

Yield: 4 servings
Serving Size: 3 small (2-inch) or 1 large (6-inch) waffle (depending on waffle iron size).
Calories 340

Waffles
1 cup whole-wheat flour
1/2 cup quick-cooking oats
2 tsp. baking powder
1 tsp. sugar
1/4 cup unsalted pecans, chopped
2 large eggs, separated
1 1/2 cups fat-free (skim) milk
1 tablespoon vegetable oil

Fruit Topping
2 cups fresh strawberries, halved
1 cup fresh blackberries
1 cup fresh blueberries
1 tsp. powdered sugar
All berries may be substituted with frozen, thawed

  • Preheat waffle iron.
  • Combine flour, oats, baking powder, sugar, and pecans in a large bowl.
  • Combine egg yolks, milk, and vegetable oil in a separate bowl, and mix well.
  • Add liquid mixture to the dry ingredients, and stir together. Do not overmix; mixture should be a bit lumpy.
  • Whip egg whites to medium peaks. Gently fold egg whites into batter.
  • Pour batter into preheated waffle iron, and cook until the waffle iron light signals it's done or steam stops coming out of the iron. A waffle is perfect when it is crisp and well-browned on the outside with a moist, light, airy and fluffy inside. (Or make pancakes.)
  • Add fresh fruit and a light dusting of powdered sugar to each waffle, and serve.

Tip: For pancakes, do not separate eggs. Mix whole eggs with milk and oil, and eliminate steps 4 and 5.

Classic Gazpacho with Fresh Tomatoes

Try This Tangy and Terrific Cold Soup

This classic chilled tomato soup is chock full of garden-fresh vegetables and cholesterol free!
Yield: 6 servings
Serving size: 1 cup
Calories: 87

4 cups low-sodium tomato juice, divided
1/2 medium onion, peeled and coarsely chopped
1 small green pepper, peeled, cored, seeded, and coarsely chopped
1 small cucumber, peeled, pared, seeded, and coarsely chopped
1/2 tsp. Worcestershire sauce
1 clove garlic, minced
1 drop hot pepper sauce
1/8 tsp. cayenne pepper
1/4 tsp. ground black pepper
2 Tbsp. olive oil
1 large tomato, finely diced
2 Tbsp. minced chives or scallion tops
1 lemon, cut into 6 wedges

  • Put 2 cups of tomato juice and all other ingredients except diced tomato, chives, and lemon wedges in a blender.
  • Puree.
  • Slowly add the remaining 2 cups of tomato juice to pureed mixture. Add diced tomato. Chill.
  • Serve icy cold in individual bowls garnished with chives and lemon wedges.

Health Main Course: Quinoa & Black Bean Salad

Perfect To Bring on a Picnic

This healthy main course is bursting with flavors, textures, and colors!
Yield: 6 servings
Serving Size: 1 cup
Calories: 208

1/2 cup dry quinoa
1 1/2 cups water
1 1/2 tablespoons olive oil
3 Tbsp. lime juice
1/4 tsp. cumin
1/4 tsp. ground coriander (dried cilantro seeds)
2 Tbsp. cilantro, chopped
2 medium scallions, minced
1 can (15 ounces) black beans, rinsed and drained
2 cups tomato, chopped
1 med. red bell pepper, chopped
1 med. green bell pepper, chopped
2 fresh green chilis (or to taste), minced
Black pepper (to taste)
Directions

  • Rinse the quinoa in cold water. Boil water in a saucepan, then add the quinoa. Return to boil, then simmer until the water is absorbed, 10 to 15 minutes. Cool for 15 minutes.
  • While quinoa is cooking, mix olive oil, lime juice, cumin, coriander, chopped cilantro, and scallions in a small bowl, and set aside.
  • Combine chopped vegetables with the black beans in a large bowl, and set aside.
  • Once quinoa has cooled, combine all ingredients and mix well. Cover and refrigerate until ready to serve.

Source: www.nutrition.gov

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