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Minestrone Soup

Ingredients: • 3 cups reduced-sodium vegetable or chicken broth • 1 (28 ounce) can diced tomatoes or fresh tomatoes. • 1 (15 ounce) can beans, drained • 2 carrots, peeled and chopped • 1 celery stock, chopped • Bay leaves, sage, thyme • Salt and pepper • 2 cups cooked whole wheat pasta • 1… Read More »
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Rainbow Salad (Ensalada de Arcoíris )

Ingredients: • 5 cups green or purple cabbage (about ½ medium size head) • 2 cups broccoli, chopped • 2 apples, chopped • 2 carrots, shredded • Low-fat Asian or Italian dressing Directions: Toss all ingredients together. Serve and enjoy. Grill or bake them in your favorite recipes Ingredientes: • 5 tazas de repollo verde… Read More »

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Summer Squash Saute (Calabaza Salteada)

Ingredients: • 2 zucchini, sliced into “coins” • 2 yellow squash, sliced into “coins” • 2 garlic cloves, smashed • 2 tablespoons oil • Salt and pepper to taste • 1/4 cup cheese, grated (optional) Directions: Heat oil in pan over medium heat. Add garlic, stir frequently about 2 minutes. Add squash “coins” and sauté… Read More »

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Tomato Salsa

Ingredients: • 2-3 fresh tomatoes, chopped • 1/4 onion, chopped • 1/2 bell pepper, chopped • 1 lime, juiced • 1 jalapeño pepper (without seeds) • Salt and pepper to taste Directions: Combine all ingredients in a bowl. Season to taste Ingredientes: • 2-3 tomates frescos, picados • 1/4 cebolla, picada • 1/2 pimiento, picado… Read More »

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Confetti Salad (Ensalada de Confeti)

Ingredients: • 2-3 fresh tomatoes, chopped • 1/2 onion, chopped • 1 bell pepper, chopped • 1 carrot, chopped • 2 cups corn, canned or frozen (thawed) • 1/4 cup low fat Italian dressing (or your favorite) Directions: Combine all ingredients in a bowl. Ingredientes: • 2-3 tomates frescos, picados • 1/2 cebolla, picada •… Read More »

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Sweet Potato Hash (Camotes Rallados)

Ingredients: • 2 tablespoons of oil • 1 large apple, peeled and sliced into thin sticks • 1/2 cup onion, sliced thinly • 3 medium sweet potatoes, cut into matchsticks • Cinnamon to taste • Salt and pepper to taste Directions: In a large skillet, heat 1 teaspoon of oil over medium-high heat. In a… Read More »

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Microwave Broccoli Cheese Sandwich

Ingredients: • 1 cup steamed broccoli • 2 tablespoons chopped Roasted walnuts or other nut • 2 tablespoons Greek yogurt or low-fat mayonnaise • 1/4 cup grated cheese • Salt and pepper to taste • 4 Slices bread Directions: Finely chop the broccoli and place in a microwave-safe baking dish with 2 tablespoons of water. Cover… Read More »
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Roasted Root Vegetables

Ingredients: • 4 medium-sized root vegetables (choose a variety from potatoes, turnips, beets, or rutabagas) • 2 chopped carrots • 1 medium chopped onion • 1/4 cup vegetable oil. Season with salt and pepper, or your favorite spices Directions: Preheat oven to 350˚ F. Cut vegetables into large, same sized chunks. Place vegetables in a… Read More »
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Cooked Rice (Cómo Cocinar el Arroz)

Ingredients: • 1 cup rice, rinsed • 1/2 teaspoon salt • 2 cups water Directions: In a medium pot, bring water to a boil. Add rice and salt, return to a boil over medium-high heat. Reduce to a simmer, cover, cook 16-20 minutes (45-55 minutes for brown rice), until the rice is tender. Remove from… Read More »

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Mashed Potatoes (Puré de Papas)

Ingredients: • 1 & 1/2 pounds of potatoes*, peeled and cut into cubes • 3 tablespoons milk • 1/2 tablespoon butter (optional) • Salt and pepper to taste * Russet or Yukon gold are best Directions: In a medium saucepan add potatoes, salt and enough water to cover potatoes. Boil for 25 minutes or until… Read More »
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Pomegranate Salad (Ensalada de Granada)

Ingredients: • 1 bunch lettuce, spinach, or shredded cabbage • 1/2 cup chopped nuts • 1/4 onion, sliced thinly • 1 pomegranate, peeled and seeds separated • 1/2 cup shredded cheese • 4 tablespoons balsamic vinaigrette Directions: Place lettuce in a salad bowl. Top with onion, nuts, and cheese. Sprinkle pomegranate seeds over the top,… Read More »
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Roasted Fuyu Persimmons (Pérsimos Japoneses Horneados)

Ingredients: • 4 Fuyu persimmons, washed • 1 Tablespoon of oil • Salt to taste Directions: Preheat oven to 350°F. Cut off the tops and bottoms of persimmons. Slice persimmons about ¼- inch thick. Lay persimmons in a single layer on a large sheet pan. Drizzle half the oil, turn the slices and drizzle the… Read More »