Balance out all the sweets and treats that always fill our tummies this time of year with a bite of healthy.
Suzy Fackrell blogs at Foodie Gone Healthy and shares 3 healthy recipes all using one veggie tray!
Sign up for online cooking classes with Suzy at foodiegonehealthy.com
Low Fat Ranch Dressing & Dip
1 1/2 c. buttermilk
1/2 c. reduced fat Mayonnaise or Vegannaise
1/2 t. garlic powder
1/2 t. onion powder
1/4 t. black pepper
1 t. salt
1 t. sugar
1 1/2 t. dried parsley
1 t. Mrs. Dash seasoning, original or any desired flavor
1 1⁄2 T. Ultra Gel (a powder found at most health food stores or online)
Mix all ingredients until smooth in a jar or shaker bottle. Refrigerate for 30 minutes to thicken and blend flavors. Store leftovers in an air tight container in a refrigerator for two to three weeks. To serve on a veggie tray, try hollowing out a bell pepper and serve it inside. It’s very appealing to the eye!! It’s also fun to serve veggies sticks in a cup with ranch on the bottom. Easy to grab and eat!!
Makes 2 1/4 c. dressing/dip
Veggie Hummus Wrap
Hummus, any flavor (I prefer red roasted pepper)
Whole grain tortilla’s or wraps
Bell peppers
Cucumbers
Tomatoes
Sprouts
Spinach
Avocado slices
Pickles (optional)
Mrs. Dash seasoning, any flavor (optional)
Sea salt, lightly if needed
Take large wrap or tortilla (or large leaf of lettuce) and put about 1/3 c. hummus spread throughout the middle, like refried beans on a burrito. Then top with all the vegetables you like & sprinkle with a little Mrs. Dash & salt & pepper. Fold in both the ends and wrap it up! If you need to store them until lunch time, it works well to wrap them in tin foil or Saran wrap.
Leftover Vegetable Soup with Quinoa
1 T. olive oil
1 small onion
3 stalks of celery
3 c. vegetables, chopped (You can add any vegetable desired- carrots, bell
peppers, brussel sprouts, zucchini, squash, mushrooms, etc.)
1 large handful of spinach, chopped
2 c. potato, cubed (any kind- Russet, Yukon, Gold, Red)
1 8 oz. can tomato sauce
4 c. chicken or vegetable broth
1 1/2 c. quiona, cooked
2 t. Mrs. Dash, original (or any flavor of your choice)
1 t. salt
1/4 t. pepper
Cook quiona by adding 1/2 c. quinoa and 1 c. broth or water to a pot. (If you want to make extra, just double or triple the recipe so you will have extra to freeze for later use) Bring to a boil, cover, turn down heat to low and let simmer for about 15 minutes or until liquid is absorbed and the seed is soft. Set aside.
In a small sauce pan, boil your sweet potatoes and gold potato chunks until done (about 10 minutes), then drain & set aside.
Dice the onion and sauté in a large pot in 1 T. of olive oil over medium-high heat. Once they get tender, add celery, carrots, & bell peppers (or any hard vegetables you are using), stir, then cover with lid to sweat for about 5 more minutes. After that, add your spinach and stir for about 1 more minute until the spinach is wilted.
Remove lid from your vegetable mixture and stir. If the vegetables are browning a little, that is good, but if the mixture seems dry, drizzle a little water into the pan to prevent it from burning.
When the vegetables are soft, then add chicken broth, can of tomato sauce, cooked potatoes, sweet potatoes, salt, pepper, and Mrs. Dash. Bring to a boil, then reduce heat to low and add the cooked quinoa. From this point you can just let your soup simmer on the stove as long as you need to until ready to serve. Enjoy!!
*Good cooked grains for soups include quinoa (perfect protein grain), wheat berries, millet, and barley. Just cook the grain first. Look online for cooking directions for specific grains.
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