Simple recipes to try for National Nutrition Month
It’s no secret we love National Nutrition Month, and what better way to celebrate than to provide 5 simple-to-make, delicious recipes you have to try. From healthy side dishes to lunch and dinner, these recipes will satisfy any one’s taste buds.
- 3 tablespoons butter
- 3 tablespoons flour
- 1 ½ cup milk
- 2 dashes nutmeg
- ¼ teaspoons salt
- 8 ounces, white shredded sharp cheddar cheese
- 3 cups cooked quinoa
- 2 bunches baby spinach
- ½ cups parmesan cheese
- 4 tablespoons butter, melted
- ¾ cups panko bread crumbs
- Preheat oven to 350 degrees.
- In a medium saucepan, add 3 tablespoons of butter and flour and heat over medium heat. Whisk continuously until paste forms. Whisk in milk. Increase heat to medium/high and bring to a boil whisking the whole time. Stir in nutmeg, salt and cheddar cheese. When cheese sauce is smooth, remove from heat.
- In a large bowl, mix together the cooked quinoa, cheese sauce and spinach.
- Transfer the mixture into a casserole dish. Top with freshly grated parmesan cheese.
- In a small bowl, mix together the butter and bread crumbs. Sprinkle over the top of the casserole.
- Bake on 350 degrees until bubbly, about 20 minutes.
- 4 small sweet potatoes
- 2 tablespoons olive oil
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons kosher salt
- Preheat oven to 425 degrees.
- Cut each sweet potato in half lengthwise, and place it flat side down on a cutting board. Cut the potato halves into 1-inch-wide wedges.
- In a small bowl, combine the oil, chili powder, and 1 teaspoon of salt, brush the potatoes with the oil mixture and lay them flesh side down on the pan to put in the oven.
- Cook until potatoes are soft, 20 to 25 minutes, turning them on the pan once.
- Remove the pan and season with remaining ½ teaspoon of salt.
- 1 mango, peeled and sliced
- Lime wedges
- Preheat broiler. Line a broiler pan with foil.
- Arrange mango slices in a single layer in the prepared pan.
- Broil until browned in spots, 8 to 10 minutes.
- Squeeze lime wedges over the broiled mango and serve.
LUNCH AND DINNER
- 4 large carrots, peeled and cut into 4-inch pieces
- 10 baby red potatoes
- 1 medium rutabaga, cut into wedges
- 1 onion, peeled and cut
- 4 large celery stalks
- 4 cups of water
- 1 (4 pound) lean, low-sodium corned beef brisket with spice
- 6-ounces of beer
- ½ head green cabbage
- Place carrots, potatoes, rutabaga, celery and oinion into the bottom of the slow cooker, pour in the water and place the brisket on top of vegetables. Pour the beer over the brisket. Sprinkle on spices, cover and set cooker on high.
- Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook.
- ½ cup smooth peanut butter
- ¼ cup soy sauce
- 1/3 cup of warm water
- 2 tablespoons peeled and chopped fresh ginger
- 1 medium garlic clove, chopped
- 2 tablespoons rice wine or red wine vinegar
- 1 ½ tablespoons Asian sesame oil
- 2 teaspoons honey
- 1 teaspoon dried hot red pepper flakes
- ¾ pound of spaghetti or linguine fini
- Puree all ingredients in a blender until smooth and then transfer to a large bowl.
- Cook ¾ pound of spaghetti or linguine fini in boiling salted water until tender. Drain and rinse well under cold water.
- Toss the noodles with the sauce. You can also top with thinly sliced fresh scallions and cucumbers before serving.