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Salty Spicy Roasted Pumpkin Seeds

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  If you grew up carving pumpkins during October, there is likely a pumpkin seed memory that goes along with this hallowed activity. My father was proficient at creating the perfect jack o lantern. He and my sisters and I would gather on the back patio to watch him carve the pumpkin with ease. There are many smiles and laughs attached to this event, but those memories are slightly hazy these days. However, it is the removal of the seeds that is still vividly memorable. The orange stringy pumpkin interior attached to the cream colored seeds as they were pulled from the pumpkin was an indescribable (and impressionable) sight. As a child I couldn’t quite quantify the experience. It was slightly scary, slightly disgusting and highly engrossing. I still experience the same emotions when handling a freshly opened pumpkin. There was one year when my oldest sister exclaimed that the pumpkin seeds should be roasted and salted. I don't know who assisted her or if she handled this roasting experiment on her own but what was produced was one of the tastiest fall treats I had ever experienced as a child. For some reason I don’t recall roasting pumpkin seeds besides just that one time. Maybe it was too arduous of a task to remove, clean, dry and roast the seeds. Or maybe we just forgot about it. However every Halloween when the jack o lanterns begin to appear on porches I still think about those delicious salty bites. Pumpkin season is one of the most exciting times--- not only for the decorative opportunities to beautify homes but also for the various culinary opportunities. So many delicious recipes use pumpkins and sweets tend to be the crown jewel of pumpkin season. Unfortunately the savory crunch of pumpkin seeds tend to be an afterthought. Perhaps it's because pumpkin seeds are easily available at Market Street throughout the year. It doesn't have to be fall to easily access a delicious ready to eat healthy snack. However this year while enjoying Market Street's Pumpkin Perfected celebration with its beautiful pumpkin displays I got a hankering for home roasted pumpkin seeds. Not knowing what pumpkin to use I deferred to my Market Street rewards to guide my gourd selection...I could use a few of my earned reward points for a free jack o lantern pumpkin. It was as if Market Street was confirming my decision to roast pumpkin seeds. Once the pumpkin was cut into I had a flashback to those cool October evenings with my dad and sisters, carving pumpkins and celebrating fall together. What a wonderful tradition of family time and seasonal celebration. I called in the kids and together we pulled out the seeds. There were squeals, screams and giggles. The goopy interior invoked in my children the same reactions I once had. This filled my heart. It was truly a pumpkin perfected moment. Salty Spicy Roasted Pumpkin Seeds   Author note: To make the seeds a bit more decadent, substitute the olive oil for melted butter. If you prefer a lot of heat, use 1/2 teaspoon cayenne pepper   Ingredients 1 1/2 (to 1 2/3 cups) raw pumpkin seeds 1 tablespoon extra-virgin olive oil 1/4 teaspoon cayenne pepper 1/2 teaspoon dried thyme leaves 1/2-3/4 teaspoon kosher salt (adjust according to preferred saltiness) 1/2 teaspoon dried thyme leaves   Directions 1. Heat the oven to 300 degrees. 2. Remove the seeds from one large carving pumpkin. Wash the seeds and pat dry with a paper towel. 3. Place the oil, cayenne, salt and thyme into a medium sized bowl. Stir well. 4. Add the pumpkin seeds into the oil mixture. Stir well and coat the pumpkin seeds. 5. Evenly spread out the seeds onto a rimmed baking sheet. Place in the oven and roast for 20-25 minutes, stirring the seeds once, after 12 minutes of roasting. 6. Remove from the oven and immediately pour into a bowl. Let cool. 7. Serve warm or at room temperature. Read More

Stuffed Acorn Squash with Kale and Mushrooms

October is Vegetarian Awareness MonthTo continue Vegetarian Awareness month, we offer our second recipe: Stuffed Acorn Squash with Kale and Mushrooms!   Even starting with one meatless meal a month can make a difference in your health and your budget. We'dlove to know what you think of this week's recipe.   Stuffed Acorn Squash with Kale and MushroomsYield: Serves 42 small acorn squashes, or 1 large one1/2 cup uncooked quinoa2 tablespoons olive oil1 shallot, chopped1 garlic clove, minced1 1/2 cups portabello mushrooms, chopped2 tablespoons apple cider vinegar2 cups chopped kale1/4 cup chopped fresh sage1/3 cup toasted pecans1/3 cup dried cranberries1/4 cup chopped chivessalt, peppersprinkling of mozzarella cheesedrizzle of honey on top1. Preheat oven to 425 degree F.2. Slice acorn squash in half and scoop out of the middle. You can leave them in half or slice them into wedges. Drizzle with 1 tablespoon olive oil and sprinkle with a few pinches of salt and pepper. Roast flesh side down for 20 minutes, flip them over and roast them flesh side up for another 20 - 30 minutes until golden brown and tender. Remove from oven and set aside.3. Cook the quinoa. Place 1 cup of water into a small saucepan and bring to a boil and add quinoa. Cover and reduce to a simmer for 15 minutes. Turn heat off and let it sit for another 10 minutes (covered). Fluff with a fork and set aside.4. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped shallot, a pinch of salt. Let that begin to soften, then add the mushrooms, garlic, another pinch of salt and a grind of pepper. Cook until the mushrooms are soft, stirring occasionally.5. Add the vinegar, stir, then add the kale and chopped sage. Cook until the kale wilts down, then add the cooked quinoa, pecans, cranberries and chives. Taste and adjust seasoning. Scoop the filling onto the roasted squash and serve.6. Sprinkle with cheese and top with a drizzle of honey.Cost: $2.58 per serving/ $10.35 totalNot including olive oil,vinegar, salt, pepper, sprinkle of cheese or honey Recipe inspired by Love and Lemons   Today's blog provided by Breanna Brinkley, Texas Woman's University Dietetic Intern. Breanna is a dietetic intern and currently working on a M.S. in Nutrition Sciences at TWU with a B.S. in Nutrition Sciences from Baylor University.  Read More

Slow Cooker Butternut Squash Soup Recipe with Maple Roasted Chickpeas

October is Vegetarian Awareness MonthTo kick off Vegetarian Awareness month, what better way to start the month than to bring warm and hearty dishes that anyone would enjoy! Vegetarian meals are delicious, fast and easy. Meatless food is far from boring; experimenting with antioxidant-rich herbs, spices and sauces for flavor can be fun for chefs and families alike. Here is the first of three vegetarian meals we will post this month that are delicious and irresistible for your family and friends.     Slow Cooker Butternut Squash Soup Recipe with Maple Roasted Chickpeas Yield: Serves 6For the Butternut Squash Soup:1 medium yellow onion, chopped3 medium carrots, peeled and chopped1 medium butternut squash, peeled, seeded and chopped into 1 inch cubes1 large granny smith apple, peeled and chopped2 (14 oz) cans low sodium Swanson vegetable broth1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg3 tablespoons of maple syrupsalt and freshly ground black pepper to tasteFor the Maple Roasted Chickpeas:1 (15 oz) can Essential Everyday Chickpeas1 tablespoon canola oil2 tablespoons maple syrup1 tablespoon brown sugar1/4 teaspoon ground cinnamon1/8 teaspoon salt1. Add the onion, carrots, butternut squash and apple to slow cooker. Pour the vegetable broth over all of the ingredients and allow to cook on low for 6 hours or on high for 4 hours.2. Once vegetables are cooked and soft, puree the soup using an immersion blender. Add the cinnamon, nutmeg, and maple syrup. Season with salt and pepper to taste. If you don't have an immersion blender, transfer the soup to a blender in smaller batches and puree until smooth. Combine all of the pureed soup back into the crockpot and season with spices and maple syrup.3. While soup is cooking, make the maple roasted chickpeas. Preheat oven to 375 degrees F. Rinse and drain the chickpeas and pat dry with a towel. Remove the skins by rolling them on the towel or pinch them off between your fingers (this takes longer). In a small bowl, combine the canola oil, maple syrup, brown sugar, cinnamon and salt. Plavce the chickpeas on a large baking sheet in a single layer. Pour the maple syrup mixture over chickpeas and toss until chickpeas are well coated. Place in the oven and bake for 40-45 minutes, stirring every 15 minutes. Bake until chickpeas are crunchy.4. Pour soup into bowls and garnish with maple roasted chickpeas and serve immediately.Cost: $1.41 per serving/ $8.48 totalNot including spices, oil, maple syrup, and sugar Recipe inspired by Two Peas & Their Pod Today's blog provided by Breanna Brinkley, Texas Woman's University Dietetic Intern. Breanna is a dietetic intern and currently working on a M.S. in Nutrition Sciences at TWU with a B.S. in Nutrition Sciences from Baylor University. Read More

Chicken Chili

My Fall Favorites (Quick, Easy & Delicious Soups) As the holiday season approaches, we get busier and busier and finding time and energy to prepare meals becomes more difficult. Quick soups and stews are a great option during this hectic time. They do not take long to prepare and you can enjoy them for a few days or freeze them for the next hectic day, when there is no time to cook. Every year when the first cool snap hits, I make a family favorite “Chicken Chili”. This is a recipe I found over 15 years ago in the Dallas Morning News and I have tweaked it a bit over the years to fit my taste. I recall mentioning the title to my husband and his response was “Gross! Chili is made with beef!” Well, I made it anyway and... he tried it and loved it! Now when the weather starts getting cooler and he’s on his way home from work, he will call to make sure I have an onion and bell pepper on hand to make his cold weather favorite. I hope this becomes one of your family’s favorite as well. Chicken Chili Ingredients: 2 Tablespoons vegetable oil 1 pound boneless, skinless chicken breasts, cubed 1 medium onion, coarsely chopped 1 medium green bell pepper, coarsely chopped 1 medium jalapeno or serrano pepper, finely chopped (optional) 2 cans pinto beans, drained & rinsed 2 cans diced tomatoes 2 cups low-sodium chicken broth 2 Tablespoons chili powder 1 Tablespoon garlic salt 2 teaspoons ground cumin 2 teaspoons oregano 2 teaspoons sugar          Directions: 1) Heat oil in stock pot or Dutch-oven over medium-high heat.   2) Add chicken, onion and bell pepper. Sauté 8-10 minutes. 3) Stir in remaining ingredients. Simmer 15 minutes. 4) Enjoy!   Yield: 6 servings Cost: $1.74* per serving; $10.42* total meal * does not include cost of spices or oil   Inspired by Dallas Morning News Recipe Today’s Blog provided by Vicki Bailey, Texas Woman’s University Dietetic Intern. Vicki is working to complete a Dietetic Internship and M.S. in Nutrition on her journey towards becoming a Registered Dietitian. She has a B.S. in Nutrition from Texas Woman’s University. Vicki loves experimenting in the kitchen, using what’s on hand and making it up as she goes along. Her other passion is animals; so when she’s not studying or cooking, she is relaxing with her husband and their three furbabies (dogs). Read More

Grilled Watermelon Steaks with Walnut Gremolata

This recipe is one for the books! Do not be intimidated by the name; it is a wonderful recipe that will fill that thrill to grill! The refreshing watermelon combined with the herbs and tanginess from walnut gremolata make a perfect pairing. For those of you who are not familiar with a gremolata, it is a mix of chopped parsley, garlic and grated lemon zest to make a dressing or garnish, to complement any meat, or in this case watermelon! Interestingly enough, gremolata has an Italian origin and is very commonly featured with parmesan cheese or pine nuts. For this recipe, the addition of walnuts to the gremolata is great because they are packed full of important nutrients. You’ll find these nuts have omega-3 fatty acids for heart health, protein, and fiber. Two other important minerals found in this nut are phosphorus and magnesium, which aid the body’s essential processes. Additionally, watermelon is a great source of vitamin C, important for tissue maintenance. Beyond the beauty, flavor and health benefits of this recipe, it is also gluten-free. Add this recipe to your list! We are sure you will not be disappointed!    Grilled Watermelon Steaks with Walnut Gremolata Ingredients: 1/2 small seedless watermelon 1/2 cup white balsamic vinegar 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon rosemary 1/2 teaspoon sea salt 1/2 teaspoon black pepper, coarse ground 1/4 cup finely chopped toasted walnuts 1/4 cup finely chopped parsley 1 teaspoon grated lemon peel    Directions 1) Cut 4 (1-inch thick) half-moon slices of watermelon. Reserve any remaining watermelon for another use. Mix vinegar, oil, lemon juice, rosemary, salt and pepper in small bowl. Reserve 2 tablespoons for drizzling grilled watermelon. Place watermelon steaks in glass dish. Add remaining marinade. Refrigerate 20 minutes, turning watermelon halfway through marinating time. 2) Meanwhile, for the Walnut Gremolata, mix walnuts, parsley and lemon peel in small bowl. Set aside. Remove watermelon steaks from marinade. Reserve leftover marinade for brushing watermelon during grilling. 3) Grill watermelon steaks over high heat 2 to 4 minutes per side or until grill marks appear, brushing with leftover marinade. 4) To serve, cut watermelon steaks in half. Drizzle with reserved 2 tablespoons marinade. Sprinkle with Walnut Gremolata.   Recipe and Photo Credit: McCormick.com  Recipe adapted from McCormick.com to match product offerings in our stores.  Read More

Dietitian Spotlight: Slow Cooker Southwestern Chowder

Do you ever feel like you are running in a million different directions during the holiday months? It seems as though there is always somewhere to be, something to buy, and something to wrap. As a result, having time to prep and cook food can fall by the wayside. However, we believe that consuming foods that are nutritious and filling during these busy holiday months should still be a priority, so why not put your slow cooker to work making this chowder? It is as easy as placing all the ingredients into the Crock Pot, turning it on, and forgetting about it for several hours. At the end of the day, you will have a delicious, homemade meal that is full of nutrients that will keep you feeling satisfied for the rest of the evening. And, you will most likely have leftovers which will make the rest of your week run smoothly as well! Another great aspect of this recipe is that it can cater to a variety of people with different nutritional needs. Not only is it gluten free, but it is also dairy free. However, with ingredients like potatoes, corn, bacon and coconut milk, no one will even notice that this creamy and hearty chowder is not made with dairy or gluten! And since December is Color Your Basket Rainbow month, this soup is a great way to color your basket, as all of the ingredients provide a unique color and therefore excellent nutritional value to your basket and meals!     Slow Cooker Southwestern Corn & Potato Chowder Serves: 8-10 bowls of soup   Ingredients 3 ears of fresh corn, kernels removed from the cob 2 cups of Yukon potatoes, diced 1 red pepper, diced 1 onion, diced 1 large chipotle pepper, minced Juice from 1 lime ¼ cup of fresh cilantro 1 ½ teaspoons of ground cumin 3 strips of crispy bacon, crumbled 14 oz can of fire roasted tomatoes 4 cups of low sodium vegetable stock salt and pepper 1 can of coconut milk diced avocado (optional)    Directions 1) Add fresh corn, potato, red pepper, onion, chipotle pepper, lime juice, fresh cilantro, ground cumin, crispy bacon, fire roasted tomatoes, vegetable stock, and salt and pepper to a crock pot 2) Stir to mix everything 3) Cook on high for 4 hours 4) Add in coconut milk to crock pot and cook on high for an additional 30 minutes to an hour 5) Serve with diced avocado and devour! Read More

Dietitian Spotlight: BBQ Chicken Tostadas

May is Celiac Awareness Month! In the United States there are approximately 3 million people who have celiac disease and 21 million people are sensitive to gluten. People with celiac disease are sensitive to the protein gluten, which triggers symptoms such as stomach cramps, diarrhea, and muscles spasms. The good news is that celiac disease can be treated right at the grocery store with the food you buy. Shopping gluten free is much like shopping with a peanut allergy. Reading labels is very important! Gluten is a great thickening agent for many of the products we love, however, for someone who has a food allergy, you may find it hiding in foods that you would never expect. Salad dressing, hard candy, French fries, sauces, and even pepperoni in some cases may contain gluten. Also any foods that contain wheat or flour products. Living with a food allergy or celiac disease doesn’t mean you have to skip out on being a serious foodie. There are tons of fresh foods that are healthy, delicious, and will keep you completely in the clear! These BBQ chicken tostadas are a great recipe because they’re safe from most foods on the allergy list (including gluten)! In fact, most recipes can be made allergy friendly by making very minimal substitutions. For instance, using corn tortillas instead of flour and BBQ sauce that does not have added flour or gluten. Try this recipe next time you're cooking for a friend or family member with a food allergy. They will love the food and feel appreciated that you remembered their food restrictions. Double win! BBQ Chicken Tostadas Recipe Author Note (Mary Younkin, The Weeknight Dinner Cookbook): Pick up a rotisserie chicken from the store, use up leftovers, or even make a new batch in your slow cooker to make this easy dinner recipe the family will love. Serves: 4   Ingredients:  8 tostada shells (or 8 corn tortillas, brushed lightly with olive oil and baked for 3-5 minutes per side, until crispy) 3 cups cooked and shredded chicken 1½ cups of your favorite barbecue sauce, divided 2 cups extra sharp cheddar 3 green onions, very thinly sliced (optional)   Directions: 1. Preheat your oven to 350°F. Lay out the tostada shells (or baked tortillas) on two rimmed baking sheets. 2. Combine the chicken and 1 cup of the barbecue sauce in a small bowl, and stir to coat. 3. Divide the chicken between the tostada shells and top with the cheese (about ¼ cup on each)/ 4. Bake for 6 to 8 minutes, just until the cheese is melted. 5. Remove from the oven and drizzle with the remaining ½ cup barbecue sauce. Sprinkle with green onions, if desired. Read More

Dietitian Spotlight: Grilled Pork Chops and Peaches

There are two types of people in this world: those who like fruit combined with meat and those who haven’t had this recipe! Not sure if you are one who falls into the fruit and meat camp? Here’s a quick test. Do you like Hawaiian pizza? For many, this is an absolute crime against the sanctity of pizza, but for others the marriage of sweet and savory is pizza perfection. This grilled pork chop and peaches recipe is simple, scrumptious and so summer-y. Pork chops are a great summer dinner protein because they take mere minutes to prepare. It’s fairly difficult to mess up pork chops and they are the perfect canvas for any sauce or coating. Rice is also a simple, naturally gluten free side dish that cooks up with little effort. A rice cooker takes away any difficulty at all. For this recipe, Texmati steals the show as a filling and flavorful foundation. The cooked peach sauce with the hints of thyme completely sets this dinner apart because each bite is subtly sweet from the peaches and honey and then delightfully savory from the chicken broth and fresh thyme. It’ll be a family favorite for sure. Fire up the grill and enjoy the sweet (and savory) taste of summer with this Grilled Pork Chops and Peaches Dinner. We won’t blame you if you lick the plate.    Grilled Pork Chops and Peaches    Ingredients 2 tsp olive oil 4 pork chops, boneless or bone in Salt and pepper 2 Tbsp. shallots, thinly sliced 2 tsp, fresh thyme, chopped 2 peaches, cut into 8 wedges 1 cup low sodium chicken broth 2 tsp. honey 2 tsp. butter 1 cup Texmati Rice   Directions 1. Heat a large skillet over medium-high heat and preheat the grill. While heating, season pork chops with salt and pepper. 2. Prepare rice according to package. While rice is cooking, grill pork chops until they easily release from the grill about 4 minutes. Flip and cook for another 3 minutes. Remove the chops and set aside in a warm place. 3. Meanwhile, in the skillet, add shallots, thyme and peaches and cook for 2 minutes. Add 1/2 cup of the chicken broth, stirring continuously to loosen browned bits. Bring the broth to a boil. Cook down until reduced to 1/3 cup (approximately 2 minutes). Stir in remaining broth and honey. Bring back to a boil. Reduce down to 1/3 cup (about 2 minutes). Remove from heat and stir in the butter. 4. Spoon peaches and sauce over the chops and serve over rice. Read More

Dietitian Spotlight: 4 Minute Chicken Taco Rice Bowls

Packing lunches can be difficult, even for the most seasoned and organized home chefs. However, if you or someone you know suffers from food allergies, packing allergy friendly lunches can add one more thing to an already long list of to-dos in the morning. This chicken taco rice bowl provides a delicious, quick and easy solution to your lunchtime woes. It can be easily tweaked to accommodate anyone dealing with the top 8 allergens. For example, if you’re allergic to dairy, simply replace the shredded cheese with your favorite dairy-free cheese or nutritional yeast. Not only is the recipe allergy-friendly, it also comes together in less than 5 minutes, and requires very little preparation in the mornings. Whether you’re packing lunch for yourself, a significant other or kids, these bowls can be packed within minutes. During the busy back-to-school season, enjoy hitting the snooze button and enjoy 10 more minutes of sleep knowing that a healthy lunch can be packed quickly. Our favorite thing about this recipe is that it is easily changed depending on what you’re craving that day! You can add any topping to make your tastebuds sing. Just add things like pico de gallo, Hatch green chiles, shredded lettuce, and more. When designing your ideal bowl, there are a few things to keep in mind to help ensure you get a delicious and satisfying meal. First, pick a high-fiber rice like brown, basmati, jasmine or wild rice as a filling base. Next, include a protein to add more staying power with the meal. Shoot for 25 grams of protein through adding lean beef and pork, chicken, shrimp, or for a vegetarian option, beans. Now that you have the base of your rice bowl created, simply add your choice of toppings to the mix and you’re ready to go! Start this school year off right with a delicious and nutritious lunch idea!   4-Minute Chicken Taco Rice Bowls   Ingredients 1 cup microwaveable rice (We used Minute® Ready to Serve Brown Rice) ¼ cup cooked, shredded chicken breast (or substitute with drained, rinsed beans for a vegetarian option) ¼ cup salsa ¼ cup grated cheddar cheese   Optional: sliced black olives sliced green onion pinto beans guacamole Carrot sticks, on the side     Directions 1. Microwave rice cup according to package instructions. Place rice in a serving bowl. Stir in chicken and salsa. Top with cheese. Microwave for approximately 30 more seconds to warm entire dish, if desired. 2. Top with any additional ingredients of choice! Read More

Dietitian Spotlight: Avocado Egg Salad Roll Ups

The basic requirements for any packed lunch: quick, easy, filling and tasty. These Avocado Egg Salad Roll Ups check all the boxes! The classic egg salad takes an unexpected turn as the mayonnaise is replaced with buttery avocado and creamy Greek yogurt. Quick: For reduced stress in the morning, try boiling the eggs early in the week so they are ready for slicing. Need it even quicker? Pick up a package of boiled eggs from Market Street and save yourself 20 minutes. Another time-saver is to use the pre-chopped/packaged parsley available in our produce department. Easy: The hardest part about the recipe is all the dicing. This is another part of the recipe that can be done before the week starts. Chop up all the veggies before hand so all you have to do is throw it together.  Filling: We know that fat, fiber and protein are what keep our stomachs full. The egg and Greek yogurt offer protein, the avocado offers heart healthy fats and fiber, and the whole wheat tortillas can boost the fiber even further. Look for tortillas with at least 3 grams of fiber, but you may want to find some tortillas which contain 10 or more grams of fiber - for maximum fullness. Tasty: The first ingredient is avocado so the tasty part is a given, however, adding the lemon juice (which also keeps the avocado from turning brown) and fresh veggies will elevate this egg salad to gourmet. Lastly, grab some carrot sticks (or some snack crackers for the kids!) and a side of fruit for a lunch that will keep your stomach and taste buds singing well past that 3 o’clock slump!   Avocado Egg Salad Roll Ups  Ingredients 1 avocado-mashed 4-5 hard-boiled eggs chopped in small pieces 1 Tablespoon fresh lemon juice 2-4 Tablespoons plain Greek yogurt (start with 2 and add more if the salad seems to dry) 1 green onion-thinly sliced 1 Tablespoon red onion-diced (or more to taste) 1 ½-2 Tablespoons fresh parsley-chopped ⅛  teaspoon black pepper ¼ teaspoon salt (or more to taste) 3-4 whole wheat flour tortillas (8 or 10 inch diameter)   Instructions 1) In a large bowl combine all ingredients (except tortillas) and stir with a wooden spoon until evenly blended. 2) Spread the mixture over tortilla and roll up tightly. Repeat with remaining salad. I had enough filling for 3 10 inch diameter tortillas. 3) Slice with serrated knife into ½- 3/4 inch slices. You can slice them immediately or refrigerate until firm (about 30 mins). It’s easier to slice when chilled. 4) Store in the fridge in an airtight container until ready to serve. Read More

Salty Spicy Roasted Pumpkin Seeds

Stuffed Acorn Squash with Kale and Mushrooms

Slow Cooker Butternut Squash Soup Recipe with Maple Roasted Chickpeas

Chicken Chili

Grilled Watermelon Steaks with Walnut Gremolata

Dietitian Spotlight: Slow Cooker Southwestern Chowder

Dietitian Spotlight: BBQ Chicken Tostadas

Dietitian Spotlight: Grilled Pork Chops and Peaches

Dietitian Spotlight: 4 Minute Chicken Taco Rice Bowls

Dietitian Spotlight: Avocado Egg Salad Roll Ups

10 Information Results For Tell us how we are doing

Salty Spicy Roasted Pumpkin Seeds

Stuffed Acorn Squash with Kale and Mushrooms

Slow Cooker Butternut Squash Soup Recipe with Maple Roasted Chickpeas

Chicken Chili

Grilled Watermelon Steaks with Walnut Gremolata

Dietitian Spotlight: Slow Cooker Southwestern Chowder

Dietitian Spotlight: BBQ Chicken Tostadas

Dietitian Spotlight: Grilled Pork Chops and Peaches

Dietitian Spotlight: 4 Minute Chicken Taco Rice Bowls

Dietitian Spotlight: Avocado Egg Salad Roll Ups

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