The Healthy Start Team’s favourite winter recipes

Miniature Brownies (Gabrielle’s Favourite)

Ingredients:

• 1/3 cup of brown sugar
• ¼ cup butter
• 3 oz semisweet chocolate
• ½ tsp. vanilla
• 1 egg, lightly beaten
• 1/3 cup flour
• 24 chocolate Rosebuds

Directions:

1. In a saucepan, melt sugar, butter and chocolate over low heat, stirring, until chocolate is just melted.  Remove from heat and let cool for 1 minute.
2. Blend in vanilla and egg; gently fold in flour until blended.
3. Spoon into tiny baking cups.
4. Bake at 350^o F in oven for 10 to 12 minutes or until set.
5. Remove from oven; set a Rosebud on top of each. Let cool.

Makes 24 brownies

Source: The Canadian Living Christmas Book

 

Lentil Soup (Stephanie’s Favourite)

Ingredients:

• 2 cups of lentils
• 8 cups of fresh water
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 2 sprigs parsley, chopped
• 1 clove of garlic, minced
• ¼ tsp. black pepper
• 2 tsp. salt
• 20 oz can of tomatoes
• 2 tbsp. vinegar
• A pinch of oregano

Directions:

1. Wash lentils, and then add to 8 cups of water in a large pot.
2. Add onions, carrots, celery, parsley, garlic, pepper and salt.
3. Simmer uncovered for 1 ½ hours.
4. Add tomatoes, vinegar and oregano.
5. Simmer for a few minutes more before serving.

 

Cheesy Artichoke and Bean Dip (Holly’s Favourite)

Ingredients:

• 1 can (19 or 15 oz) of cannellini (white kidney) beans, drained and rinsed
• 1 can (14 oz) artichoke hearts, drained and rinsed
• 3 garlic cloves, finely chopped
• 1 tbsp. reduced-fat mayonnaise
• Pinch of cayenne pepper
• Freshly ground black pepper to taste
• 2/3 cup plus 2 tablespoons grated Parmesan cheese
• 1/4 cup of chopped fresh parsley
• 1 tsp. freshly grated lemon zest

Directions:

1. Preheat the oven to 400° F. Coat a 2- to 3-cup baking dish with non-stick spray.
2. Place the beans, artichoke hearts, garlic, mayonnaise, cayenne pepper and black pepper in a food processor. Process until almost smooth, stopping to scrape down the sides of the processor bowl once or twice. Transfer to a medium bowl. Site in 2/3 cup of the Parmesan, parsley and lemon zest. Scrape into the baking dish and smooth with a spatula. Sprinkle with the remaining 2 tbsp. of Parmesan.
3. Bake the dip, uncovered, for 20–25 minutes or until it is heated through. Serve warm with whole grain pita chips, whole grain crackers, or veggies.

Serves 8

Source: http://www.rd.com/health/healthy-eating/warm-artichoke-and-bean-dip-recipe-2/

 

Little Date Balls (Mélissa’s Favourite)

Ingredients:

• 2 cups of dates, pitted and chopped
• 1 egg
• 2 cups of melted butter
• ½ cup of almonds or pecans, finely chopped
• ½ cup of crisped rice cereal (Rice Krispies)
• 1 tbsp of vanilla extract
• Unsweetened shredded coconut

Directions:

1. In a saucepan, on medium heat, heat the butter, egg and dates for 5 to 10 minutes.
2. Add in the almonds/pecans, Rice Krispies and vanilla extract. Mix well (if the mixture does not easily run, put into a blender for a couple seconds).
3. Wet your hands with cold water and make round balls about a tablespoon in size (CAUTION: the mixture will still be hot), then roll the balls in the unsweetened shredded coconut.
4. Refrigerate the balls until they are firm enough to eat. Keep in the refrigerator.

The recipe makes about 14 balls. Enjoy!

 

Baked Oatmeal with Fruits (Allysha’s Favourite)

Ingredients:

• 3 cups rolled oats
• ½ cup brown sugar
• 2 tsp. ground cinnamon
• 2 tsp. baking powder
• 1 tsp. salt
• 1 cup milk
• 2 eggs
• ½ cup melted butter
• 2 tsp. vanilla extract
• ¾ cup dried cranberries

Directions:

1. Preheat oven to 350° F.
2. In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt.
3. Beat in milk eggs, melted butter, and vanilla extract. Stir in dried cranberries.
4. Spread into 9 x13 inch baking dish.
5. Add fruit, any fruit.
6. Bake in preheated oven for 40 minutes.

Source: CHEP – Good Food Inc.

 

Low-fat turkey gravy (Marie-Lynne’s Favourite)

Ingredients:

• 4 cups unsalted turkey stock, divided
• 2 tbsp. fresh sage, remove from stem and finely chop
• 2 tbsp. fresh thyme, remove from stem and finely chop
• 1 cup skim milk
• 1/4 cup cornstarch

Directions:

1. Place turkey stock in a saucepan on the stove top over medium heat and bring to a simmer. Add sage and thyme to the simmering stock. Continue to simmer until the stock is reduced by 1/4, or until about 3 cups of stock remain.
2. Pour milk into a small bowl. Add cornstarch and stir to mix evenly.
3. Slowly pour milk mixture into the simmering stock, stirring slowly.
4. Bring sauce to a boil and continue to stir until stock thickens and has a nice shine, about 3 to 5 minutes.
5. Pour gravy into warmed gravy boat and serve.

Serves 8

Source: http://www.mayoclinic.org/healthy-living/recipes/turkey-gravy/rcp-20049921

 

Squash recipe (Stephanie’s Favourite)

Ingredients:

• 1 medium squash (acorn or butternut)
• 10 fresh sage leaves chopped roughly or 1/2 tsp. dried sage
• 2-3 red chilies sliced thinly fresh or 1 tsp. dried chili flakes (vary the amount of chilies depending on your desired level of spiciness)
• 2-3 garlic cloves, diced
• Salt and pepper to taste
• Olive oil

Directions:

1. Heat oven to 350° F.
2. Chop the squash into 3/4 inch slices and place in single layer on a pan.
3. Combine olive oil, sage, chilies and garlic for seasoning.
4. Drizzle the seasoning over squash until coated.
5. Roast uncovered for 30-45 minutes. Enjoy!

 

Note: If baked uncovered the squash will blacken, it can be covered depending on preference.

Source: James Del Frari and Jamie Oliver, http://www.jamieoliver.com/recipes/rice-recipes/roast-squash-sage-chestnut-and-pancetta-risotto/

 

Grilled Chicken Sandwiches (Mélissa’s Favourite)

Ingredients:

• 1- 1/2 cup of cooked chicken, minced
• ½ cup of low-fat mayonnaise
• 1 green onion, chopped finely
• 1 small celery stalk, minced
• Salt and pepper to taste
• Whole-wheat bread slices

Directions:

1. In a mixer, put in the cooked chicken, celery stalk, green onion, mayonnaise, salt and pepper.
2. Reduce the mixture until all the ingredients are finely chopped.
3. Spread the mixture on the bread slices to make the sandwiches.
4. Cut each sandwich into 4 triangles.
5. Put the sandwiches in a Panini grill until the bread turns golden brown.

Note: The sandwiches can also be grilled in a regular pan if you do not have a Panini grill.

 

Wild Rice Casserole (Stephanie’s Favourite)

Ingredients:

• 1 cup wild rice
• 3 cups chicken stock
• 1 tsp. salt
• 1 tsp. basil
• ¼ cup butter
• 2 cups mushrooms
• ¼ cup chopped onions

Directions:

1. Soak rice for 30 minutes.
2. Drain the wild rice and combine with stock in a saucepan.
3. Add salt and basil in a saucepan for 45 minutes.
4. Sauté mushrooms and onions in butter.
5. Combine rice, mushrooms, onions and seasoning.
6. Bake everything together for 30 minutes at 350° F.

 

Chili (Mélissa’s Favourite)

Ingredients:

• 1 lb ground chicken or turkey
• 1 green pepper, diced
• 1 red pepper, diced
• 1 medium onion, sliced
• 5-10 mushrooms, sliced
• 1 can stewing tomatoes (low sodium)
• Chicken broth (low sodium), to taste
• 3 tsp. ground cumin
• 3 tsp. chili powder

Directions:

1. Cook meat in pot.
2. Add all veggies and cook until tender.
3. Add tomatoes and chicken broth and then the spices.
4. Simmer for 45-60 minutes.

 

Note: Can also be made in the crock pot.