Preheat grill to medium-high heat.
Place each 1/2 peach on grill, flesh side down, for 3 minutes, or until slightly charred. Flip and grill skin side about 1 minute.
Serve 1/2 peach, warm, with 2 tablespoons of yogurt whipped cream.
Recipe Tag: Health meets Food
Peanut Butter Chocolate Smoothie
Place all ingredients in a blender and puree until smooth.
Serve immediately.
Cinnamon Raisin Instant Oatmeal
Gather all ingredients and equipment.
In a food processor, pulse half of the oats until most of the oats are chopped to roughly half their original size.
Combine pulsed oats with remaining oats, brown sugar, raisins, and cinnamon. Mix well until evenly combined.
In 4 small bowls or 16-ounce mason jars, combine 1/2 cup oat mixture with 1 cup of milk or water.
Microwave each serving on HIGH for 1-2 minutes, stirring halfway through to prevent it from bubbling over.
Serve immediately.
Chef’s Note: other mix-in ideas include chia seeds, ground flax seeds, dried fruit (raspberries, blueberries, chopped apricots, chopped dates, freeze-dried apples), nuts (pecans, walnuts, slivered almonds), sunflower seeds, sesame seeds, cocoa powder, dried peanut butter, turmeric, or ground ginger.
Tomato Tuna Melt
Gather all ingredients and equipment.
Preheat broiler and line a small sheet pan with foil.
Combine drained tuna and chopped hard boiled egg in medium mixing bowl.
Add the mayonnaise, mustard, relish, vinegar or lemon juice, salt and pepper. Combine.
Lay the tomato slices on the sheet pan and top each with 1/8 of the tuna salad mixture.
Sprinkle each tomato stack with 1/8 of the shredded cheddar cheese.
Transfer to the broiler and cook just until the cheese is melted and bubbly, about 2-3 minutes.
Serve immediately.
Variation: The tomato stacks may also be served on toasted whole wheat English muffins, for an open face sandwich, or over mixed greens lightly dressed with olive oil and lemon.
Tuna Noodle Casserole – HmF
Gather all ingredients and equipment.
Preheat the oven to 375°F (190°C).
Bring water in a medium sized pot to a boil. Add pasta and cook for 4-6 minutes. Drain and set aside.
While the pasta is cooking, place the mushroom soup, milk, tuna, peas, pepper, and nutmeg in a large bowl. Fold together gently.
Add the cooked pasta to the mushroom soup mixture and fold gently.
Spray a 9″x13″ pan lightly with cooking spray. Place the tuna/noodle mixture in the pan and press down gently with a rubber spatula.
Top with shredded cheese and bake casserole until heated through and the top is golden brown, about 20 minutes.
Chicken Salad (Soft)
Gather all ingredients and equipment.
Shred chicken by hand into chunks.
Place the chicken in a food processor and pulse chicken several times to finely chop.
Combine chopped chicken, mayonnaise, yogurt, garlic powder, onion powder, dill, salt, and pepper in a small bowl.
Top each Wasa cracker with half of the chicken salad and serve immediately.
Pureed Chicken Thighs
Gather all ingredients and equipment.
In a small pot, heat stock to a simmer.
Shred meat by hand into chunks.
Add chicken meat, hot stock, and salt to a blender. Blend until a smooth puree is formed, scraping down the sides of the blender frequently and adding additional stock or water, as needed.
Serve warm, immediately.
Broccoli, Chard, & Feta Frittata “Muffins”
Gather all ingredients and equipment.
Preheat the oven to 350°F (180°C) and line 6 tins of a muffin pan with foil or paper liners.
Crack the eggs into a medium mixing bowl. Whisk until well combined. Add the water, black pepper, parmesan cheese, and herbs, and mix. Set aside.
Heat a medium non-stick pan on high heat. Add oil, reduce heat to medium and add the onion, red peppers, and broccoli. Sauté for about 5 minutes, stirring frequently, until onions are translucent and the broccoli is al dente.
Add the Swiss chard. Saute for 2 minutes until chard begins to wilt.
Add the cooked vegetables to the egg mixture and stir to incorporate.
Using a ladle, pour the egg/vegetable mixture into the muffin tins to fill the 6 tins evenly. Sprinkle each frittata with feta and place the muffin pan in the oven.
Cook for about 15-20 minutes or until egg is firm.
Allow frittatas to rest for 5 minutes. Serve.
Chicken and Sweet Potato Stew (IBD-Friendly) – Virtual
Place 2 tsp olive oil in a medium stock pot over medium-high heat.
Add diced chicken and cook for about 3 to 5 minutes until lightly browned. When the chicken is thoroughly cooked, remove from heat and set aside.
Add the remaining 2 tsp olive oil and the red bell pepper and cook for about 3 to 5 minutes. Stir frequently.
Add the sweet potato, zucchini, tomatoes, tomato paste and stock.
Add the chili powder, cumin, oregano, cinnamon and salt.
Adjust the heat to medium-high heat and bring to a slight boil.
Reduce heat to medium-low, cover, and let simmer until potatoes are tender, about 20 minutes. Stir occasionally.
Add the spinach and chicken and cook for 2 minutes to wilt spinach.
Remove from heat.
Top with cilantro and serve.
White Rice Pilaf (IBD) – Virtual
Heat a medium saucepan over medium-high heat and add the oil. When the oil is hot, add the carrots.
Cook until soft, about 3-5 minutes, and then add in the garlic. Cook for another 30 seconds.
Add the salt, pepper, and rice. Stir the rice, making sure that each grain is coated in oil. Continue to cook, stirring often, until the edges of the rice begin to turn translucnet and the mixture begins to smell toasted, about 3 minutes.
Add the stock and bring to a simmer, then reduce the heat to low and cover with a tight-fitting lid. Do not stir once stock has been added.
Cook rice covered until the liquid is absorbed and the rice is tender, about 12-15 minutes.
Remove the pot from heat and fluff with a fork. For fluffier rice, cover pot with a clean dish towel and seal with the lid for 5 minutes. Once done, gently fold in the parlsey and serve.