Strawberry Cheesecake Pudding
Indulge your sweet tooth with a bowl of strawberry chocolate cheesecake goodness. This is a quick recipe with no cooking required – perfect to satisfy a craving that needs sweets without delay.
1 (8-ounce) package of cream cheese, softened
3/4 cup vanilla or strawberry yogurt
Sugar or honey to taste
Fresh strawberries slices
Grated dark chocolate
In a food processor, puree cream cheese, yogurt, sugar or honey. Add a handful of strawberry slices and pulse a few times to evenly distribute fruit. Divide among dessert bowls and serve garnished with extra strawberry slices and grated chocolate.
Egg Salad on Raisin Toast
Creamy yet toothsome, egg salad is truly at home atop a crisp raisin cinnamon toast. The addition of spinach leaves supplies extra folate and a fresh taste.
4 hard-cooked eggs, diced
3 tablespoons light mayonnaise
1 tablespoon grainy mustard
3 tablespoons finely chopped red onion
1 stalk celery, finely chopped
Salt and ground black pepper to taste
Spinach leaves, washed, patted dry
2 slices raisin cinnamon bread, toasted
In a mixing bowl, combine eggs, mayonnaise, mustard, red onion, celery, salt and pepper. Place spinach leaves on toast and top with egg salad. Egg salad can be made up to two days ahead and refrigerated.
Scalloped Apple and Sweet Potatoes with Cheddar and Ham
Abundant with antioxidants, fiber and flavor, this dish is delish' for breakfast or as a side to beef or poultry entrees. Experiment with different types of apples and cheese for variety.
1 1/4 pounds sweet potatoes, scrubbed, thinly sliced
2 apples, cored, thinly sliced
Ground black pepper
1/4 cup (1/2 stick) butter or margarine, diced fine
1 1/2 cups shredded sharp cheddar cheese
1/2 cup finely chopped ham
1 cup low-fat milk
Preheat oven to 400 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray. Layer 1/3 of the sweet potatoes and apples in the bottom of the dish. Season with pepper and cinnamon. Evnly top with 1/3 of the butter, cheese, and ham. Repeat layers two more times. Pour milk over potatoes and cover tightly with aluminum foil. Bake for 30 minutes. Remove foil and bake 15 minutes or until potatoes are tender and cheese is golden.
Carrot Ginger Soup with Chicken, Garlic, and Cauliflower
3 cups chopped cauliflower florets
4 cups chopped carrots
2 tablespoons minced fresh gingerroot
2 tablespoons fresh thyme leaves
1 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon ground cinnamon
1 tablespoon olive oil
1 pound boneless, skinless chicken breast, chopped fine
4 garlic cloves, thinly sliced
1 cup chicken broth, more or less depending on desired consistency
Steam cauliflower and carrots until fork tender. Set aside 2 cups of the cauliflower and carrot mixture and place remaining vegetables in a food processor or blender. Add ginger, thyme, salt, pepper, and cinnamon. Process until smooth, adding a little water or broth to thin, if needed. Set aside.
In a large stockpot, heat olive oil over medium-high heat. Add chicken breast and cook, stirring often, until browned and just cooked through. Add garlic and cook, stirring constantly, until garlic is fragrant and softened, 1 to 2 minutes. Add cauliflower carrot puree and broth to stockpot and stir to coat chicken. Bring to a boil then reduce to a simmer. Stir in reserved cauliflower and carrots. Simmer for 10 minutes or until heated through. Serve topped with sour cream, yogurt or shredded cheese.
Here are some healthy foods that hit the spot when you need a mini-meal:
- Frozen grapes
- Baby carrots dipped in your favorite salad dressing
- Graham crackers and cheese
- Crunchy peanut butter and banana slices on whole grain toast
- Spreadable Swiss cheese and blueberry preserves in a tortilla
- Cereal or nuts crumbled on yogurt
- Handful of nuts and dried fruit
- Lemon biscotti and lemon ginger tea
- Hot Chocolate with frothed milk
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