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My recipes will primarily focus on encouraging more fruits and veggies! The more fruits, vegetables, and whole grains we eat, the better health we can expect.  So let's enjoy more fiber!

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RICED CAULIFLOWER

Recipe By:SlimCookins

Ingredients 

  • 2 tablespoons olive oil
  • 1 head cauliflower, grated
  • salt and ground black pepper to taste
  • 1 cup salsa
  • 2 green onions, sliced

Directions

  1. Heat olive oil in a large skillet over medium heat. Add cauliflower and cook until tender, about 10 minutes; season with salt and pepper. Stir salsa and green onions into cauliflower.






BUTTERY GARLIC GREEN BEANS

Recipe By:LookWhatsCooking

"Only fresh green beans and garlic will do for this easy, healthy, and flavorful side dish."

Ingredients

  • 1 pound fresh green beans, trimmed and snapped in half
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 2 pinches lemon pepper
  • salt to taste

Directions

  1. Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
  2. Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.






FRIED BRUSSELS SPROUTS

Recipe By:Brandi Ratcliff

"Like fried cabbage? Then you are in for a treat. This is easy and most kids are actually surprised that it tastes better than it looks! I add about 2 tablespoons sugar simply to soften the taste and make my kids happy. But it is delicious without the sugar, and when I leave it out, I don't tell them and they never say a word!"

Ingredients

  • 6 slices bacon, cut into bite-size pieces
  • 1/2 onion, diced
  • 1 (12 ounce) package fresh Brussels sprouts, trimmed and sliced
  • 2 tablespoons white sugar, or to taste (optional)
  • salt and ground black pepper to taste

Directions

  1. Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, leaving grease in the skillet.
  2. Cook onion in the bacon grease in the skillet until translucent, about 5 minutes. Add Brussels sprouts and toss to coat in the bacon grease. Cook and stir until browned and tender, about 5 minutes. Stir in sugar, salt, and black pepper; sprinkle in bacon pieces.




VANILLA GLAZED CARROTS

Recipe By:V Renée Lord

"I had this at a restaurant, and, as always, I try and duplicate the dishes that I like. This is my version of these steamed baby carrots that are lightly coated in a sweet vanilla glaze."

Ingredients

  • 20 baby carrots
  • 3 tablespoons honey
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon white vinegar
  • salt and ground black pepper to taste

Directions

  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add baby carrots, cover, and steam until tender, 3 to 6 minutes. Transfer to a serving dish.
  2. Place honey, butter, vanilla extract, and vinegar in a small microwave-safe bowl and heat on high for 30 seconds in microwave oven; stir until combined. Pour glaze over carrots; season with salt and black pepper.

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