As we head into summer, how about some new and fresh healthy recipes to permeate your kitchen? We thought you’d love these. Check them out:
Sweet Potato Mini Frittatas
Ingredients:
- Nonstick cooking spray (we prefer olive oil or coconut oil spray)
- 3 medium sweet potatoes, shredded
- 3 tsp. olive oil, divided use
- Sea salt and ground black pepper (to taste; optional)
- 1 medium onion, chopped
- 1 cup broccoli florets, chopped
- 12 large eggs
- ¼ cup shredded cheddar cheese
Instructions:
- Preheat oven to 375° F.
- Lightly coat a twelve-cup muffin tin with spray. Set aside.
- Squeeze moisture from sweet potatoes using a clean kitchen towel.
- Combine sweet potatoes and 2 tsp. oil. Season with salt and pepper if desired. Divide evenly between prepared muffin cups; press sweet potato mixture into bottom and sides of muffin cups. Bake for 14 to 16 minutes, or until edges are golden brown. Set aside.
- Heat remaining 1 tsp. oil in medium nonstick skillet over medium-high heat.
- Add onions and broccoli; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Remove from heat. Set aside.
- Place eggs in a large bowl; whisk to blend.
- Add onion mixture; mix well.
- Evenly pour egg mixture into muffin cups. Evenly sprinkle with cheese.
- Bake for 15 to 18 minutes, or until a toothpick inserted into the center of cups comes out clean.
Crockpot Chicken Enchiladas
Ingredients:
- 1 tsp. olive oil
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 2 medium jalapenos, seeded and deveined, finely chopped
- 1 lb. raw ground chicken breast
- 1½ cups dry farro, rinsed
- 1 (15-oz.) can black beans, rinsed, drained
- 1 cup frozen corn
- 1 (15-oz.) can diced fire roasted tomatoes (or diced tomatoes), no salt added
- 1 cup water
- 1 (10-oz.) can red enchilada sauce
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 2 tsp. ground coriander
- Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
- 1 cup shredded jack (or cheddar or Mexican blend) cheese
- 3 medium green onions, chopped
- ¼ cup finely chopped fresh cilantro
Instructions:
- Heat oil in medium nonstick skillet over medium-high heat.
- Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is soft.
- Add garlic and jalapenos; cook, stirring frequently, for 1 to 2 minutes, or until jalapenos are soft.
- Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.
- Place chicken mixture, farro, beans, corn, tomatoes, water, enchilada sauce, chili powder, cumin, and coriander in a 3-quart slow cooker; mix well and cover. Cook on high for 3 hours, or until liquid has been absorbed, and farro is tender.
- Remove lid and stir mixture. Season with salt and pepper if desired. Add cheese; mix well. Cover until cheese has melted.
- Top with green onions and cilantro; serve.
Pineapple Pork Tacos
Ingredients:
- 1 white onion, thickly sliced
- 1/2 fresh pineapple, cut into chunks (about 2 cups chunks)
- 1 (1-pound) pork tenderloin, thinly sliced crosswise
- 8 corn tortillas, warmed
- 1/2 cup roughly chopped cilantro
- Lime wedges
Instructions:
Arrange onion and pineapple on a large foil-lined baking sheet and broil, stirring once or twice, until softened and browned in parts, 6 to 8 minutes; transfer to a platter and keep warm.
Arrange pork on the same baking sheet and broil, stirring once or twice, until cooked through and golden brown, 6 to 8 minutes; transfer to platter with pineapple and onion and toss gently. Spoon onto tortillas, top with cilantro and serve with lime wedges on the side.
Vegan Lime Cheesecake Cups
Ingredients:
- ½ cup raw cashews
- 1 cup water
- 14 oz. soft silken tofu
- ¼ cup fresh lime juice
- ½ cup pure maple syrup
- 1 tsp. pure vanilla extract
- 1 Tbsp. finely grated lime peel (lime zest)
- ⅓ cup extra-virgin organic coconut oil
- 12 4-oz. Mason jars (or custard cups)
Instructions:
- Place cashews and water in a small bowl; cover and refrigerate overnight. Drain.
- Place drained cashews, tofu, lime juice, maple syrup, extract, and lime peel in blender; pulse until blended, scraping down the sides with a spatula as needed.
- With blender running, add oil; blend until well mixed.
- Divide tofu mixture evenly between Mason jars; chill for 2 to 3 hours. Serve cold.
- Tip: If you don’t have Mason jars, you can use any small glasses, or you can make this cheesecake in a casserole dish or pie pan.
Enjoy!