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Healthful Winter Recipes

 
We are pleased to share the winning recipes from our Holiday Gift Guide Recipe Contest. Our top five healthful recipes are below. Enjoy!
 
Crockpot Turkey Squash-ghetti, by Lana Cook
 
1 lb turkey meat (Jennie-O is a great choice)
Coarse sea salt
Black pepper
2 medium yellow squash
1 jar organic tomato basil spaghetti sauce
1 bay leaf
1/2 tsp sugar or sugar substitute
1 tsp Italian seasoning
Whole wheat rotini pasta, cooked according to package directions

Over medium heat, brown 1 lb of turkey meat, adding sea salt and pepper as desired. In crockpot, empty jar of spaghetti sauce and add bay leaf, sugar and sugar or sugar substitute. Grate the 2 squash into crockpot. Add cooked turkey meat. Cook on low for 4–6 hours. Serve over cooked pasta.

Mookies—Half Muffin, Half Cookie, by Cheri Wachowski
 
1 1/2 cups natural (unsweetened) applesauce 
2 ripe bananas, mashed
1/2 cup organic or Splenda brown sugar blend 
2 eggs (or egg substitute)
3 tsp vanilla extract 
1/2 cup light margarine/butter  (OPTIONAL)
 
1 1/2 cups wheat flour 
1 Tbsp cinnamon 
1 tsp nutmeg 
1 tsp baking soda
2 1/2 cups rolled oats  (while instant work fine, I use 5 grain w/ flaxseed)
1/4 cup wheat germ
3/4 cup protein powder (any flavor)
1 Tbsp cocoa
1/4 cup chopped almonds (optional)
1/4 chopped walnuts (optional) 
1/4 cup raisins (optional)
 
Mix wet and dry ingredients separately, then add them together. Spoon mixture onto greased/sprayed cookie/jellyroll pan. Bake at 350 degrees for 15 minutes or until toothpick comes out clean from center. Makes 28 servings.

Pomegranate Salsa, by Greta Wilson
 
2–3 pomegranates seeded
1 bunch parsley, chopped
1/2 bunch cilantro, chopped
1/3 bunch mint, chopped
1/2 red onion
1/2 tsp salt
Juice of 1 lime
1/2 jalapeño, chopped

Mix together and refrigerate. Add 2 Tbsp olive oil before serving and serve with tortilla chips.

Tip on deseeding pomegranate: Use a large stock pot filled with water. Cut pomegranates in half and hold under water to pop seeds out with your thumbs. The seeds will sink and the white rind part will float to be discarded.

Lean Turkey Stuffed Bell Peppers, by Lynne Scholfield 
 
1 1/4 lb extra-lean ground turkey breast

1 cup fresh pico de gallo

2 Tbsp extra virgin olive oil

3 Tbsp low sodium soy sauce

1 1/2 tsp Grill Mates Montreal Chicken Seasoning

4 medium bell peppers

4 Tbsp hot pepper sauce

3 oz fresh sliced mushrooms

 

Top bell peppers (save tops) and scoop out seeds. Coat the bell peppers with olive oil, then place them in a glass baking pan and roast for 15 minutes at 350 degrees.

 

Chop up the pepper tops and sliced mushrooms and add to pico de gallo. Season turkey with Montreal Chicken Seasoning and sauté in skillet with olive oil and soy sauce. Once meat begins to brown, add the pico de gallo mixture.

 

Filled roasted peppers with turkey mixture and return to oven for 5 minutes. Top each with dabs of hot pepper sauce.


No Bake Protein Bars, by Hope Nagy
 
2 cups of old-fashioned quick oats
4 scoops of vanilla protein powder
3/4 cup of chunky natural peanut butter
1 tsp of ground flax seed
1/4 cup + of water
1/4 cup of raisins
1/4 cup of Craisins
1/4 of plain slivered almonds or any other non salted nut, chopped

Dump everything in a bowl, mixing it all up at first with a spoon; then knead with your hands. Might need to add a little more water, but make sure it’s not too wet. Press this mixture into a lightly sprayed 5X9 baking pan, or for thicker bars, use a square pan.
 
Place in the refrigerator for 1 hour uncovered. Cut into bars.
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