healthy recipes

Kristy’s Crunchy Apple Walnut Salad

2 Honey Crisp Apples, washed and cut
1 Head Romaine Lettuce, washed and dried
¼ Cup Gorgonzola Cheese Crumbs
¼ Cup Dried Cranberries
¼ Cup Walnut Halves
2 Tablespoons Brown Sugar
4 Tablespoon Raspberry Vinaigrette
2 Tablespoon Olive Oil
1 Tablespoon Water

Place walnuts and brown sugar in a skillet over low heat, stirring consistently until the sugar coats the walnuts. Remove from skillet and place in the fridge to chill. In a small bowl, whisk vinaigrette, oil and water. Toss all ingredients in a bowl and serve.  

Oriental Salad

1 Head Napa Lettuce
4 Scallion Onions Sliced
1/2 Sticks Smart Balance Butter
1 Ounces Slivered Almonds
1/4 Cup Sesame Seeds
1 Pack Ramen Noodles (Any flavor will do just fine)
1/2 cup Sugar
1/4 cup Rice Vinegar
1/2 Cup Peanut Oil
2 Tablespoons Soy Sauce

DirectionsWash, drain and dry Napa lettuce. Break into bite sized pieces and put in a large bowl with the scallion onions. Cover and place in fridge to chill. Break up noodles (throw away flavor packet) and put into saucepan with butter, almonds, and sesame seeds. Fry on medium heat until toasted. Set aside in fridge to cool.  Dressing: Combine sugar, vinegar, oil, and soy sauce. Mix thoroughly and set aside in fridge. Toss the salad together just before serving.

(Recipe from my friend Holly)

Baked Potato Soup

4 Potatoes
2/3 Cup All Purpose Flour
6 Cups 1% Reduced Fat Milk
1 Cup Reduced Fat Cheddar Cheese
1 Tsp Salt
½ Tsp Black Pepper
1 Cup Reduced Fat Sour Cream
¾ Cup Chopped Green Onion
6 Turkey Bacon Slices, Cooked and Crumbled

1.     Preheat oven to 400
2.     Pierce potatoes with a fork, bake at 400 for 1 hour or until tender. Peel and smash. Discard of skin.
3.     Lightly spoon flour into a dry measuring cup, level with knife. Place flour into a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes.) Add mashed potatoes, ¾ cheese, salt, pepper, stir until cheese melts. Remove from heat.
4.     Stir in sour cream and ½ cup onions. Cook over low heat for 10 minutes. Laddle soup into bowls, add 2 Tbsp of cheese, 2 tsp of onions and 1 Tbsp of bacon to each bowl.

Nutritional Information
Serves 8: 329 Calories per serving

(Cooking Light Recipe)

Creamy Corn Chowder

2 Tbsp Olive Oil
1 Large Yellow Onion, Finely Chopped
5 Cups Canned Low-Sodium Chicken Stock
2 Cans Corn
2 Large Potatoes, Peeled and Diced
½ Teaspoon Salt, To Taste
1 Cup Reduced Fat Milk
3 Tbsp Flour
¼ Tsp Fresh Ground Black Pepper, To Taste
1 Tsp Fresh Parsley, Chopped
1 Tsp Fresh Rosemary, chopped 

Heat olive oil in a large saucepan on medium-high. Stir in onion, partially cover the pan and cook the onions for 10 minutes, stirring occasionally. Add the chicken stock, potatoes, corn, and salt and bring the mixture to a low boil.Lower the heat, cover the pot, and simmer for about 10 minutes, until the potatoes are just tender. In a small bowl, whisk together the milk and flour. Stir the mixture into the soup with the pepper. Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes. Serve hot.