August 2015

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Ingredients:

• 1 3/4 cups flour
• 4 tablespoon butter, melted
• 3/4 cup sugar
• 1 teaspoon baking soda
• 2 teaspoon baking powder
• Pinch of salt
• 2/3 cup yogurt, vanilla
• 2/3 cup milk
• 1/2 cup pineapple, chopped

Instructions:

1. Preheat oven to 400 F.
2. Lightly grease and flour muffin pan.
3. Mix flour, sugar, salt, baking powder and baking soda in a mixing bowl.
4. Stir in milk, yogurt, melted butter and fruit.
5. Stir until well mixed.
6. Fill muffin cups.
7. Bake 15-20 minutes.

Makes 12 muffins.

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Ingredients:

• 2 cups rolled oats
• 4 cups water or milk
• 1 tablespoon cinnamon
• 3 medium bananas, sliced
• 3 tablespoon slivered almonds

Instructions:

1. Combine oats with milk or water and microwave for 3 minutes on high.
2. Top with banana and almonds.
3. Sprinkle cinnamon on top, serve warm.

Makes 4 servings.

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Ingredients:

• 2 bananas
• 2 cups yogurt
• 3 teaspoons sugar
• 1 cup pineapple juice
• 1 cup raspberries/blueberries
• 1 ½ tablespoons apple juice
• 4 teaspoon low fat milk

Instructions:

        Mix all ingredients in a blender until smooth.

Makes 4 servings.

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Ingredients:

• 3 tablespoons olive oil
• 1/2 large onion, chopped
• 1 tablespoon ginger, grated
• 2 pounds carrots, peeled and chopped
• 4 cups vegetable broth
• 1/4 cup heavy cream
• 1/4 tablespoon ground pepper
• 1 tablespoon salt
• Cilantro, chopped for garnish

Instructions:

1. In a large pot, sauté the onions in the olive oil over medium heat.
2. Stir until the onions are translucent, about 5 minutes.
3. Add the broth, carrots, ginger, pepper and salt. Bring to a boil.
4. Reduce heat and simmer until the carrots are tender, 10-15 minutes.
5. Puree using a blender or food processor until the soup is completely smooth.
6. Return to pot and reheat for a few minutes.
7. Serve in bowl and top with 1 tablespoon of heavy cream and cilantro.

Makes 4 servings.

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Ingredients:

• Popsicle molds
• 1/2 quart yogurt, non-fat, vanilla
• 1 cup fresh fruit, diced or sliced kiwi, strawberries, blueberries, pineapple, bananas

Instructions:

1. Mix fruit with yogurt in a big bowl.
2. Pour in molds and freeze

Makes 12 servings.

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Ingredients:

• 4 cups cooked tri-color veggie pasta (about 2 c dry)
• 2 garlic and herb flavor cubes
• 1 cup fresh broccoli, chopped
• 10 fresh cherry tomatoes, halved
• 1 cup yellow peppers, diced
• 1 cup fresh cauliflower, chopped
• Parmesan cheese, shredded

Instructions:

1. Cook pasta according to package directions
2. Melt cubes of garlic and herb in a pan on medium heat
3. Add broccoli, peppers and cauliflower.
4. Stir until coated and then cook for about 3 minutes.
5. Add in cherry tomatoes.
6. Stir and cook for one minute.
7. Serve over pasta.
8. Garnish with fresh parmesan

Makes 8 (1/2 cups) servings.

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Ingredients:

• 4 salmon fillets, 6 ounces each
• 4 cloves garlic, minced
• 2 teaspoon basil, dried
• 12 tablespoon olive oil
• 2 teaspoon ground black pepper
• 2 teaspoon salt
• 2 tablespoons paprika
• 2 tablespoons lemon juice
• 2 tablespoons parsley, chopped

Instructions:

1. Prepare marinade: mix garlic, olive oil, basil, pepper, salt, parsley, paprika and lemon juice in a medium bowl.
2. Place salmon fillets in glass baking dish and pour marinade over them.
3. Marinate for about 2 hours in refrigerator. Turn every half hour.
4. Place salmon fillets in aluminum foil, saturate with the marinade and seal them.
5. Place in baking dish and bake for 35-45 minutes at 375 F.

Makes 4 servings.

Ingredients:

• 6 (10 inch) flour tortillas
• 4 ounces package cream cheese, softened
• 1 tomato, minced
• 1 cucumber, thinly sliced
• 1/2 head lettuce
• 3 oz thinly sliced deli-style turkey
• 1 cup carrots, thinly shredded

Instructions:

1. Spread cream cheese over the tortillas.  
2. Layer the lettuce leaves and turkey on top of the cream cheese.
3. Spread the carrots, tomatoes and cucumbers on top of turkey.
4. Roll the tortillas.
5. Cut the wraps into snack sized pieces.

Makes about 30 bites.