Moroccan Lentil Soup

Lentils are a wonderful complex carbohydrate. This plant-based protein is high in fiber and will keep you full and satisfied! These little guys are a versatile food, as they are great eaten cold in a salad or heated in a soup, stew or side dish. Lentils are a shelf-stable food, and they last a long time in your pantry. Read More

Shelf-Stable Foods

As difficult as this time is, it is important for all of us to stay home as much as possible to stop the spread of the Coronavirus and protect those most vulnerable.

Buying more shelf-stable foods is one way to reduce grocery store trips. Here is a list of healthy whole foods to have on hand:

Read More

Greek Chicken Pasta

Pasta dishes are a quick weeknight meal, but we are often at a loss for creating something different. This Greek Chicken Pasta dish is so flavorful and, most importantly, simple to make. It uses the classic garlic and olive oil of many Greek dishes with the unique flavor of marinated artichokes and the freshness of lemon. Try whole wheat linguine to make it even healthier!

Read More

Chicken Quinoa Burrito Bowl

Spring is coming, and it’s a great time to lighten up the lunchtime routine. This recipe makes a great pack-ahead lunch and is designed for easy substitutions. Leftover chicken would work just as well, as would brown rice instead of the quinoa or baby spinach instead of the romaine. In a pinch, using a store-bought rotisserie chicken would be a great way to get enough meat for a week’s worth of lunches.

Read More

Blueberry Oatmeal Muffins

To keep muffin batter from turning purple, toss frozen blueberries with flour before adding them to mix. If you don’t have buttermilk on hand, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir and let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk.

Read More