Ingredients:

2 Strips Sugar free bacon

2 Cups Sweet potato, Cut into 1/2 inch cubes (one large potato or 250g)

1 cup Red pepper, roughly chopped

1/2 cup Onion, roughly chopped

1/2 tsp Smoked paprika

1/2 tsp Cumin

Salt

Pepper

2 Cups Kale roughly chopped

2 Eggs

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Instructions:

Preheat oven to 350 degrees.

In a large frying pan on medium heat, cook the bacon until golden brown and crispy. Remove from the heat onto a paper-towel lined plate and pat of excess fat. Set aside, but keep the fat in the pan.

Add the chopped potato right into the pan and cook until it just begins to turn brown, about 2-3 minutes.

Turn down to medium/low heat, cover, and continue to cook the potato until it softens, and turns fork tender, stirring every so often. (About 3-4 minutes)

Uncover, and turn the heat back up to medium/high.

Add in the pepper and onions and cook them until soft (2-3 minutes.)

Stir in the smoked paprika, cumin, and a pinch of salt and pepper.

Stir in the kale and let it wilt for a minute.

Make 2 little nests in the sides of the veggie mixture, and crack the eggs right into the center of each nest. Sprinkle with a little extra salt and pepper.

Pop the skillet in the oven until the eggs are cooked to your desired done-ness (about 5-7 minutes depending on how runny you like your yolk.)

Take out and enjoy!

Recipe recommended by Andre Roupp 

Ingredients:

2 sweet potatoes, peeled and cut into small cubes

½ yellow bell pepper, finely diced

½ red bell pepper, finely diced

1 small onion, finely minced

1 Tbsp smoked paprika

2 Tbsp olive oil

1 tsp salt

½ tsp ground red pepper

1 lime, juiced

¼ C chopped parsley

4 strips of bacon

1 bag of collard greens

1 Tbsp apple cider vinegar

2 eggs

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Instructions:

Preheat oven to 425 degrees. 

Mix first eight ingredients in a large bowl and toss by hand to coat. Line a baking sheet with parchment, and pour mixture on sheet. 

Cook for 20 minutes until tender, golden, and crispy around the edges. Remove from the oven, drizzle with lime juice and parsley. 

Meanwhile, cook the bacon in a large skillet until golden brown. Remove and drain on paper towel. Crumble into smaller pieces. 

Add the collards to the pan, salt to taste, and cover until wilted. Deglaze with 1 Tbsp vinegar.

Cook the eggs to your liking. In a large bowl, mix the sweet potato hash with the collards and bacon.

Portion onto plates and top with an egg.

Recipe recommended by: Vanessa Devett

Ingredients:

1 Medium Tomato (or 1/3 of chopped green pepper, add ¼ Cup of Milk)

4 Eggs

½ Cup Shredded Cheese

¼ Tsp Salt

Pinch of Pepper

1 Tsp Butter

1 Jar/ Zip Up Bag / Bowl (vessel to mix)

Directions:

1. Wash and Cut tomato into ½ inch pieces, place into vessel

2. Add eggs, shredded cheese, salt and pepper

3. Cover/close jar or other vessel and shake (use whisk if using bowl)

4. Melt butter in skillet over low heat, tilt and turn skillet to coat evenly

5. Pour egg mixture into hot skillet

6. Cook over medium heat, turn gently with pancake turner as mixture starts to set

on the bottom

7. Cook until eggs are cooked through but still moist and shiny (5-8 minutes)

Ingredients:

1 potato

2 Tbsp olive oil

1 clove garlic

1 small zucchini

¼ C. Italian vinaigrette dressing (recipe below)

5 olives, halved

Watercress or arugula (opt.)

Salt and pepper

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Italian Vinaigrette:

½ C extra virgin olive oil

1 clove minced garlic

½ tsp pepper

1 Tbsp prepared Dijon mustard

3 Tbsp apple cider vinegar

2 tsp Italian seasoning

Mix all ingredients in a blender, lastly adding olive oil in a slow stream.

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Instructions:

Peel potato, dice, and cook in salted water until tender. 

Peel the garlic and crush it slightly with the side of a chef’s knife. 

Meanwhile, heat 2 Tbsp olive oil in a large skillet with the garlic, and then discard the garlic. 

Dice the unpeeled zucchini and sauté gently in the oil until lightly browned. After the water has rendered out of the zucchini, salt it to taste. 

Drain the potatoes and coat with Italian dressing. 

Add zucchini and olives and toss gently. 

Serve immediately over watercress or arugula.

Recipe recommended by: Venessa Devett

Ingredients:

Bread or a wrap of your choice. If using bread, toast it, cut a clove of garlic in half, and rub the cut surface on the toast for more flavor.

Hummus Ingredients:

1/3C. fresh lemon juice

1/4C. tahini (ground sesame seed paste)

1 clove garlic

2 Tbsp. chopped fresh parsley

1 Tbsp. soy sauce or ½ tsp. salt

1 15oz can chickpeas, drained and rinsed

1 tsp. ground cumin

1 tsp. ground coriander

¼ tsp. ground hot pepper

Toppings:

Grated carrot

Thinly sliced cucumber or zucchini

Pickled ginger

Greens such as arugula, watercress, or baby spinach

Fried or hard-boiled egg

Instructions:

Put all hummus ingredients in a food processor, starting with the liquids first. This helps blend things smoothly. 

If the hummus is too thick, add cold water, 1Tbsp at a time to reach desired consistency. 

To make the sandwich/wrap, spread a generous amount of hummus on bread/wrap. 

Add toppings as desired. Season with salt and pepper. 

Alternatively, hummus can be served as a dip with carrots, celery, jicama, and fresh coconut pieces.

Recipe recommended by: Vanessa Devett

Ingredients:

2 Celery Stalks

2 Cans (5 oz each) boned chicken

1/3 Cup Mayo or Salad Dressing

½ Tsp dried minced onion (soak in ½ tsp water for 3-5 minutes)

1 Cup Crushed Potato Chips

4 Lettuce Leaves

Bacon bits

Directions:

1. Wash celery, cut into ¼ pieces

2. Empty chicken into colander to drain, break into chunks and place in a bowl

3. Stir in celery, mayo, and onion

4. Add crushed potato chips, fold in with spatula

5. Wash lettuce leaves, pat dry with paper towel, place each on a plate

6. Spoon salad onto lettuce leaves, sprinkle with bacon bits

Ingredients:

½ cup quartered cherry, or grape tomatoes

½ cup diced summer squash 

½ cup thinly sliced red onion

6 green beans, trimmed and cut into 1-inch pieces

2 tbsp. pitted and coarsely chopped black olives

½ tbsp. lemon juice

½ tbsp. chopped fresh oregano

½ tbsp. extra-virgin olive oil

½ tsp. capers, rinsed

¼ tsp. salt, divided

¼ tsp. freshly ground pepper, divided

½ pound tilapia fillets, cut into 2 equal portions or chicken breast

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Directions:

Preheat grill to medium. Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, salt and pepper in a large bowl.

To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 tsp. salt and pepper, then top with about 3/4 cup of the vegetable mixture.

Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.

Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates. Oven Variation: Preheat oven to 425°F. Place green beans in a microwavable bowl with 1 tbsp. water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2). Assemble packets (Steps 3-4). Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes

Ingredients:

5 to 5.5 pounds fresh whole chicken 

4 Tablespoons butter , slightly melted

1 teaspoon kosher salt

1-2 Tablespoons all-purpose steak seasoning (I like McCormick Grill Mates Montreal Steak Seasoning)

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Directions:

Place cast iron pan inside oven and preheat to 450°F.

Remove giblets and neck from inside of chicken. If this part makes you a little squeamish, try and find a brand that sells them with giblets and neck already removed.

Rinse chicken well with cold water and pat dry with paper towels. I don’t worry about tying the legs together, but I do tuck the wing tips under the wings.

Pour melted butter over the meat and season with salt and all-purpose steak seasoning. Salt and pepper inside the cavity as well.

Working carefully, open the oven and slide the oven shelf out. Transfer the chicken to the hot skillet.

Roast at 450°F for about 45-55 minutes, or until temperature in thickest part of thigh reads 160-165°F.

Remove from oven and let rest 10-20 minutes before carving. Resting the meat before carving is an important step, because it redistributes the juices and the meat will be wonderful and juicy. Enjoy!

Ingredients: 

2-3 cups cooked chicken

1 can of sweet peas

1 can of white sweet corn

2 cans of sliced carrots

1 cup mayonnaise

Diced sweet onions (to taste)

1 box jumbo shells (cooked and drained)

2 cans cream of mushroom

1 cup water

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Directions:

Preheat oven to 350 degrees

Mix together chicken, peas, corn, carrots, mayonnaise, and onion

Stuff shells and arrange in a single layer in a baking dish

Stir water into cream of mushroom soup and pour over shells 

Cover with foil and bake for 30 minutes. 

Enjoy!

Recipe recommended by Jessica Strickland

Ingredients:

2 cups cooked/shredded chicken *or diced cooked chicken

1 package Lipton Onion soup mix

1 can cream of mushroom soup

1 can cream of chicken soup

1 1/2 cups milk

3/4 cup sour cream

1/2 cup water

2 cups long grain rice *uncooked

Salt and pepper to taste

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Instructions:

Preheat oven to 350 degrees.

In a medium bowl, combine the cooked chicken, onion mix, cream of mushroom/chicken soup, milk, sour cream, water, rice, and salt/pepper.

Spray a 9x13 baking pan with cooking spray.

Pour chicken/rice mixture into prepared pan.

Cover pan with aluminum foil. Place pan in preheated oven and cook for 1 hour 15 minutes.

Remove foil and cook an additional 15 minutes. Remove from oven and serve! Enjoy!

Recipe recommended by Jessica Strickland

Ingredients:

1.5 cups carrots, sliced

1.5 cups celery, chopped

1 cup sweet onion, diced

2 small zucchini, sliced into half moons

1 can diced tomatoes

32 oz vegetable stock, low sodium

1 package cheese tortellini

3 bay leaves

1 tbsp dried oregano

½ tsp dried rosemary

½ tsp dried thyme

2 handfuls spinach

Salt and pepper to taste

2 tbsp olive oil

(add chicken if you’d like to)

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Instructions:

Bring 3 quarts of water to a boil in a large pot

In a separate large pot, start by sauteing the carrots and onion in the olive oil until onions are translucent

Add zucchini and diced tomatoes to the pot. Season with spices, cover and cook on medium heat for 5 minutes. 

Pour the stock over the veggies and add the 3 bay leaves. Cover and bring to a boil.

Once boiling, turn down heat to a simmer. Cover pot.

The first pot of water should be boiling, add tortellini and cook according to package instructions.

Add cooked tortellini to the soup and let simmer for 15 minutes. 

Remove from heat, top with grated cheese, and serve with warm bread. Enjoy!

Recipe by UrbanNourished, a Nutrition grad student at Marywood University. Follow her for other healthy recipes at https://www.urbannourished.com/ or on Instagram @urbannourished

Ingredients:

1 acorn squash

2 tbsp salted butter

¼ tsp salt

1 tbsp maple syrup

1 tsp vanilla

2 tsp smoked paprika

¼ tsp ground hot pepper

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Instructions:

Acorn squash is almost impossible to peel because of its deep ridges. It is often underutilized or overlooked because of this. Most people don’t realize that the skin of acorn squash is edible. It becomes soft and tender if it is roasted long enough. For those who prefer not to eat it, it also easily falls away from the pulp of the squash.

Preheat oven to 350 degrees. 

Wash acorn squash. Cut acorn squash in half lengthwise and remove seeds. Slice into half rounds about 3/4” thick. In large iron skillet on stove, melt butter with maple syrup and add vanilla, salt, smoked paprika, and ground hot pepper. Coat squash and arrange in pan so all pieces lay flat. (if you don’t have a large enough skillet, you can line a half sheet pan with parchment). 

Roast in oven for 20 minutes. Remove and turn slices over. Roast another 15-20 minutes. 

Remove squash from pan, deglaze pan with 1-2 tbsp water and pour glaze over squash.

Recipe recommended by: Vanessa Devett

Ingredients:

1 acorn squash, cut in half lengthwise, seeds removed

½ tsp salt

1 Tbsp brown sugar, sucanat, or coconut sugar

1 tsp ground cinnamon

¼ tsp ground nutmeg

Two pats of unsalted butter or ghee (clarified butter)

1 tsp olive or coconut oil

About 1 1/2C. Milk or milk alternative such as coconut

or almond milk

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Instructions:

Preheat oven to 375 degrees. 

Combine salt, sugar, and spices and rub the bowl of each squash half to coat. Use the olive or coconut oil to coat the cut edge of each squash so it doesn’t dry out while baking.

Place two canning jar rings on a sheet pan. These will balance the squash so they don’t tip and spill. Fill acorn squash halves with milk to level. Bake for forty minutes or until fork tender and golden on top.

Remove to a bowl for serving. Sprinkle with a touch more cinnamon if desired. Eat with a spoon by scooping out the insides and retaining the skin as the bowl.

Recipe recommended by: Vanessa Devett

Ingredients:

2 lbs beef or chicken 

1 can tomato paste

1 can tomato sauce

1 large can crushed tomatoes

Two cans chili beans

1 can chic peas

2 peppers

1/2 onion

Other vegetables you can mix in: corn, kidney beans, baked beans etc

Seasonings:  

Garlic powder

Onion powder

Cumin

Chili powder

Sugar, Brown sugar, or Maple syrup (To taste)

Pepper

Crushed Red Peppers  

15 oz water

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Instructions:

Saute beef, peppers, and onion in skillet.

In large pot, mix tomato sauces, tomatoes, beans, chic peas, and all seasonings with water. 

Add in cooked meat and vegetables, simmer for 30 minutes until beans are fully cooked. Comes out sweet with a spicy aftertaste. 

Use all seasonings to taste, for a mild chili, use very small amount of crushed red peppers and chili powder. 

Can also put all ingredients into a slow cooker and cook on low for 2-4 hours. 

Top with sour cream, cheese, or anything else you like! I personally enjoy mine with fresh italian bread! 

Recipe recommended by: Hannah Troy

Ingredients:

1 Cup Milk

2 Tsp Salt

1 Cup White Cornmeal or 1 Cup Biscuit Baking Mix

¼ Cup Salad Oil

1 Lb Fish Fillets

Directions:

1. Mix milk and salt into small bowl. Empty cornmeal or alternative into a pie plate.

2. Heat oil in skillet over medium heat

3. Dip each fillet into milk mix, then cornmeal.

4. Place in skillet to fry for ~5 minutes per side

5. Drain on paper towel

Ingredients:

1 ½ Lb Ground Beef

½ Cup Rice

2/3 Cup Milk

1 Tsp dried minced onion or 1 medium onion chopped

1 ½ Tsp Salt

¼ Tsp Pepper

1 Can Condensed Tomato Soup

¾ Cup Water

Directions:

1. Preheat oven to 350 degrees

2. Combine ground beef, rice, milk, onion, salt and pepper in a large bowl

3. Form into balls either by hand or with scoop

4. Place meatballs on 9x13 baking pan

5. Combine soup and water in a bowl and pour over meatballs

6. Cover pan with foil and bake for ~1 Hour

Ingredients:

4-5 Potatoes (Peeled and Cubed)

2 Cans (15 oz each) Green Beans

1 Lb Smoked Sausage (sliced)

1 Onion (chopped)

2 Tsp Butter

Directions:

1. Layer potatoes, green beans, sausage, and onion in a slow cooker in order

2. Place butter on top

3. Cook on low 4-5 hours until potatoes are tender but not mushy

Ingredients:

4-5 Potatoes

1 Onion (chopped)

1 Cup Shredded Cheddar Cheese

1 Cup Chopped Cooked Ham

1 Can Cream of Mushroom Soup

½ Cup Water

Directions:

1. Combine potatoes, onion, cheese and ham in slow cooker

2. Stir together soup and water in a small bowl until well mixed, pour over mixture in

cooker

3. Cover and cook on high for 4 hours or until potatoes are tender

4. Stir mixture before serving this text with bullets, italics or bold, and add links.

Ingredients:

1 - 14 oz bag of sweetened coconut flakes

1 - 14 oz can condensed milk 

1 cup dark or milk chocolate chips 

½ cup crushed almonds 

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Instructions:

Preheat oven to 325 degrees

Prepare cookie sheet with wax paper, and grease the wax paper. These cookies will stick and break apart if this is not done.

Mix ingredients together, use cookie scoop or wet hands and form 1 inch balls. 

Place on cookie sheet and lightly flatten tops of dough

Sprinkling a little extra crushed almonds on the top is recommended

Bake for 10-12 minutes, or until coconut flakes start to brown

Let cookies cool down for 2 minutes before transferring to cooling rack. Enjoy!

Recipe recommended by Hannah Troy

Ingredients:

1 cup flour

¾ tbsp baking soda

½ tsp salt

½ tsp ground allspice

½ cup oil

¾ cup sugar

1 egg

1 tsp vanilla

1 cup rolled oats

1 ½ cups finely chopped apple

⅓ cup chopped walnuts

Instructions:

Preheat oven to 350 degrees

Stir together flour, baking soda, salt, and allspice

Combine oil, sugar, egg, and vanilla. Mix well.

Add dry mixture and oats.

Stir in apple and nuts, Mixture will be stiff

Spread in a greased and floured 8”x8” pan

Bake for 35 minutes

Recommended to serve warm with whipped cream or ice cream. Can be a dessert or breakfast. Enjoy!

Recipe recommended by Cynthia Roupp

Ingredients:

1/4C tahini

1/2C unsweetened applesauce

1 Tbsp honey

2 Tbsp water

½ tsp cinnamon (opt.)

½ tsp cardamom (opt.)

Sliced fruit

Berries

Toasted coconut flakes

Instructions:

Combine tahini, applesauce, honey, water, and optional spices in a food processor, or whisk together by hand. 

Slice apples for dipping or top sliced fruit salad with toasted coconut and some dollops of dip. 

For a thinner pouring consistency, just add another tablespoon of water. 

For a winter treat, serve dip over warm fruit compote.

Recipe recommended by: Vanessa Devett

Ingredients:

1 Pie Pastry

2 cups sliced pears - (1 1/2 to 2 pears)

2 cups fresh cranberries

2/3 cup sugar

1 Tbsp lemon juice

1 1/2 Tbsp flour

Crumb Top:

1/2 cup flour

1/2 cup sugar

1/2 tsp cinnamon

4 Tbsp butter

Instructions:

Line 9 inch pie pan with pastry.

Mix sliced pears, cranberries, sugar, flour and lemon juice. Add to pie pastry. Bake at 400 ‘ for 30 minutes.

Meanwhile, mix Crumb Top ingredients in large bowl.

Remove pie from oven and spread Crumb Top over pie filling.

Return pie to oven and bake at 375’ for 30 minutes.

Recipe recommended by our Pi Day Giveaway Winner: Gayle Pepper