Each week we will post recipes from our 8-week class

 
 
 Sweet Potato Apple Salad

Sweet Potato Apple Salad

Week one:sweet potato apple salad

Prep time: 20 minutes/ Bake time: 45 minutes/Serves: 4

Ingredients:

5 cups   Sweet potato, cubed

1 cup     Onion, chopped

¼ cup    Brown sugar

¼ cup    Orange juice

2 tablespoons   Vegetable oil

3 cups   Apples, cubed (1 inch)

Directions:

1.  Preheat oven to 350 degrees.

2. Combine sweet potato and onion in a 13 x 9 inch baking dish.

3. Combine brown sugar, orange juice, and oil. Pour over sweet potatoes.

4. Cover with tin foil and bake for 30 minutes.

5.  Stir in apple and bake for another 15 minutes.

 
 Mashed Sweet Potatoes

Mashed Sweet Potatoes

WEEK ONE: Mashed Sweet Potatoes

Prep Time: 15 minutes/ Cook time: 30 minutes/Serves: 6

Ingredients:

6 Sweet potatoes, peeled and cubed

¾ cup Milk

½ cup Butter or margarine              

Directions:

1. Bring a large pot of salted water to a boil.

2. Add potatoes and cook until soft (20-30 minutes)

3. Using a fork or potato masher, mash softened potatoes. As you mash, add the milk slowly.

4. Add butter or margarine to taste and blend until smooth. Serve warm.

 
 Glazed Carrots

Glazed Carrots

week two: glazed carrots

Prep time: 5 minutes/  Bake time: 15 minutes/ Serves: 4

Ingredients:

1 package Baby carrots

1 teaspoon Salt (optional)

4 tablespoons Butter

3 tablespoons Packed brown sugar

Directions:

                                                                                 1. Rinse carrots under cold water and place in medium sauce pan. Cover carrots with                                                                                              water. Add salt and bring to a boil.

                                                                                2. Reduce heat to medium low, cover, and cook for 15 minutes. Drain carrots, set aside.

                                                                                3. In sauté pan, melt butter. Add brown sugar and mix until dissolved. Toss cooked carrots                                                                                      into sauce and coat evenly.

 
 Carrot Raisin Salad

Carrot Raisin Salad

week two: Sweet & Crunchy Carrot Raisin Salad

Prep Time: 15 minutes/ Serves: 8

Ingredients:

1 cups Shredded carrots

½ cup Raisins

1/8  cup Mayonnaise

1 tablespoon Sugar

1-2 tablespoon Milk

Directions:  

1.  Mix carrots, raisins, and mayonnaise together.

                                                                                 2.  Stir in enough milk to reach a creamy consistency.

                                                                                 Refrigerator before serving!

 
 Broccoli Raisin Salad

Broccoli Raisin Salad

week three: Broccoli Raisin Salad

Prep time: 20 minutes/ Serves: 4

Ingredients:

1 medium Head broccoli, chopped

1 cup Red onion, diced

¼ cup Raisins

½ cup Mayo

2-3 slices Bacon, cooked & crumbled

Directions:

1.  Mix Broccoli, raisins, and bacon in a bowl.

2.  Pour mayonnaise over broccoli, mix and stir to combine.

3. Serve immediately ore store in refrigerator for up to 3 days.

 
 Broccoli Cheddar Soup

Broccoli Cheddar Soup

week three: Broccoli Cheddar Soup

Prep Time: 15  minutes/ Cook Time: 30 minutes/ Serves: 8

Ingredients:

4 cups Broccoli, chopped

4 cloves Garlic, minced

3 ½ cups Chicken broth

1 cup Milk

3 cups Shredded cheddar cheese

Directions:

1. In a large pot, cook garlic over medium heat for one minute.

2.  Add chicken broth, milk, and broccoli. Increase hear to bring o a boil. Then reduce heat and simmer for 10-20 minutes or until broccoli is soft.

3. Add shredded cheddar cheese a little at a time. Continue to stir until melted. Keep at a very low heat during this time. Serve once cheese melts.

 
 Turkey Club Lettuce Wrap

Turkey Club Lettuce Wrap

Week Three Lettuce: Turkey Club Lettuce Wrap

Prep time: 15 minutes/Serves: 1

Ingredients:1 Romaine lettuce leaf

2 slices Deli turkey

1 teaspoon Mayonnaise

  1 slice Tomato, cut in half

  1 sliced Cooked bacon

  Directions:

 1. Wash and dry romaine leaf. Lay it flat.

 2. Layer turkey, mayonnaise, tomato slices, and bacon. Roll up and enjoy!

 
 Greek Salad Dressing

Greek Salad Dressing

Week Three Lettuce: Greek Salad Dressing

Prep Time: 15 minutes/Serves: 4

Ingredients:

I clove Garlic, minced

1 teaspoon Salt

¼ teaspoon Black pepper

¼ cup Lemon juice

½ cup Vegetable oil

Directions:

1. Place all ingredient in a jar with a lid. Shake well to combine.

2. Pour over a bowl of fresh leafy greens or chopped romaine lettuce with tomatoes and cucumber slices.

3. Store in fridge. Remove dressing from fridge 10-15 minutes before use to allow oil to melt.

 
 Sauteed Snap Peas

Sauteed Snap Peas

Week Four snap peas: Sautéed Snap Peas

Prep time: 5 minutes/ Cook time: 5 minutes/Serves: 4

Ingredients:

1 pound Snap peas

1 tablespoon Oil or butter

1 ½ teaspoons Salt

¾ teaspoon Black pepper

Directions:

1. Remove and throw away the stem end and string from each snap pea pod.

2. Heat the oil or butter in a large sauté pan over medium- high heat. Add the snap peas, salt, and pepper and cook in oil tossing occasionally for 3-5 minutes.

Enjoy immediately!

 
 Garlic Baked Snap Peas

Garlic Baked Snap Peas

WEEK Four snap peas: Garlic Baked Snap Peas

Prep Time: 5 minutes/ Bake time: 10 Minutes

Ingredients:

½ pound Snap peas

1 tablespoon Oil or melted butter

1 tablespoon Garlic, minced

Salt, to taste

Directions:

1. Preheat oven to 450 degrees

 2. Put snap peas in a single layer on a baking sheet and drizzle peas with oil or butter.

            3. Sprinkle garlic and salt over the top. Mix peas around so everything is coated evenly.

  Bake for 7-8 minutes and enjoy immediately!

 
 Cherry Tomato Mozzarella Salad

Cherry Tomato Mozzarella Salad

week five tomatoes: Cherry Tomato Mozzarella Salad

Prep time: 15 minutes/Serves: 4

Ingredients:

¼ cup Olive oil

3 Tablespoons Fresh Basil (optional)

¼ cup Red onion, diced

1 pint Cherry tomatoes, cut in half

  6 sticks Mozzarella string cheese, sliced

  Directions:

 1. Whisk together olive oil, basil, and red onion.

2.  Combine with cherry tomatoes and mozzarella and enjoy or refrigerate for up to 3 days!

 
 Pico De Gallo

Pico De Gallo

week five tomatoes: Fresh Pico De Gallo

Prep Time: 20 minutes/Serves: 4

Ingredients:

5 Roma tomatoes

¼ Yellow onion, diced

 ½ cup Cilantro, minced (optional)

 ½ Jalapeno pepper, minced

 2 tablespoons Lime juice

Directions:

1. Mix all ingredients in a large bowl.

2. Cover and place in in refrigerator until ready to serve.

Note: for best taste, allow to chill in refrigerator for at least 1 hour