Market Street

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Dietitian Spotlight: Steak and Cheese Wraps

Tags: market street, Market Street Registered Dietitians, Build A Better Meal

Friday, February 24, 2017 6:23:49 PM

We’ve all been there, sitting down to plan out meals for the week, but having no inspiration for what to prepare. After perusing some cookbooks, blogs, or Pinterest, you finally resort to those recipes you know by heart and can prepare in your sleep. However, the more you make these recipes, the more lackluster they taste. We dietitians can definitely relate to that feeling, so …
» Read More
Dietitian Spotlight: Vegetarian Spicy Korean Bibimbap Bowls

Tags: market street, Market Street Registered Dietitians, Build A Better Meal, vegetarian

Friday, March 24, 2017 11:11:03 AM

People often go out to eat for Korean food, but who knew you can enjoy those delicious flavors right in your own kitchen? This recipe will satisfy your kick for Korean food. The great thing about this meal is how quickly and simply it can be made, but the best part is that this recipe is full of flavorful nutrients.

A huge part of Korean food is cabbage and can be found in …
» Read More
Dietitian Spotlight: Breakfast Stir-Fry

Tags: market street, Market Street Registered Dietitians, Build A Better Meal, breakfast

Friday, September 8, 2017 11:52:47 AM

Jumpstart your day with a unique twist on a traditional breakfast with this yummy and hearty Breakfast Stir-Fry.

We often think of rice as a part of a lunch or dinner entrée, however, several countries around the world use rice for many of their meals, including breakfast. Rice is an excellent staple to add to meals because it is packed with the energy you need to power …
» Read More
Dietitian Spotlight: Cauliflower Fried Rice

Tags: market street, Market Street Registered Dietitians, Build A Better Meal

Thursday, November 30, 2017 4:38:00 PM

Chinese Take-Out — one of the easiest ways to “prepare” dinner for your family and by prepare we mean finding the number, calling the restaurant, placing an order, and driving to pick it up. Although it is easy, this quick dinner often turns into a food coma full of regret for those trying to make healthy eating choices. So, if you’re craving stir-fry, we have the perfect and …
» Read More
Egg Plant Wraps

Tags: Build A Better Meal, Market Street Registered Dietitians, market street

Friday, April 14, 2017 4:31:00 PM

Have you ever tried eggplant? If not, today is the day to try it! But what is so great about it?

Since vegetables are naturally lower in calories, including them in a dish makes for a low-calorie meal that you can enjoy! For example, replacing tortilla with eggplant in a wrap and adding spinach, is an excellent way to lower the amount of calories in your meal. …
» Read More
Dietitian Spotlight: Corned Beef and Brussels Sprout Saute

Tags: market street, Market Street Registered Dietitians, Build A Better Meal

Tuesday, March 14, 2017 3:49:00 PM

Celebrate St. Patrick’s Day with this tasty dish! A corned beef and Brussels sprout sauté will have you feeling festive and full of St. Paddy’s spirit. What makes this recipe even better? It's free of the top eight food allergens, making it a great dish to serve to family and dinner guests that have common food allergies.

More than 50 million Americans have some sort of …
» Read More
Dietitian Spotlight: Top Sirloin with Grilled Ratatouille

Tags: market street, Market Street Registered Dietitians, Build A Better Meal

Thursday, July 27, 2017 1:34:00 PM

One of the benefits of adhering to an allergy-friendly diet is that most meals are simple and minimally processed. For example, this steak and veggie recipe is literally steak, veggies and a few herbs and seasonings.

In fact, it is not uncommon to see people have a two-fold improvement in their health. First, by eliminating the offensive allergen and second because the diet …
» Read More
Dietitian Spotlight: Butternut Squash Taco Salad

Tags: market street, Market Street Registered Dietitians, Build A Better Meal

Friday, December 8, 2017 12:03:00 PM

Need a delicious meal for a holiday fiesta night? Maybe you’re just craving some chips and melted cheesy goodness! Jazz up your ordinary taco salad with some winter squash and black beans to create something extraordinary.

This dish is the perfect mix of deliciousness and nutrition. Top your tortilla chips with onions, bell peppers, butternut squash, black beans and spinach. …
» Read More
Dietitian Spotlight: Salmon with Creamy Lemon-Dill Sauce

Tags: market street, Market Street Registered Dietitians, Build A Better Meal

Friday, March 10, 2017 3:06:00 PM

Have you ever wanted to get away from the daily hustle and bustle and go for a trip? Give this recipe for salmon with creamy lemon-dill sauce with orzo asparagus a try. This Mediterranean-inspired dish will make you feel as though you traveled halfway around the globe, while getting to enjoy the comfort of your own kitchen. Furthermore, this delicious recipe is packed with …
» Read More
Dietitian Spotlight: Basil Butter Bowtie Pasta

Tags: market street, Market Street Registered Dietitians, Build A Better Meal, Pasta Dishes

Friday, February 17, 2017 6:10:00 PM

With heart disease being the number one cause of death around the world, most of us know or have heard that a heart healthy diet is important. In fact, research has shown that following a heart healthy diet and being physically active most days can help lower your risk of heart disease significantly.

A heart healthy diet doesn’t need to be something that’s complicated …
» Read More

10 Information Results For thanksgiving meal

Dietitian Spotlight: Steak and Cheese Wraps

We’ve all been there, sitting down to plan out meals for the week, but having no inspiration for what to prepare. After perusing some cookbooks, blogs, or Pinterest, you finally resort to those recipes you know by heart and can prepare in your sleep. However, the more you make these recipes, the more lackluster they taste. We dietitians can definitely relate to that feeling, so we're working hard to bring you recipe ideas that you can have on the table in 30 minutes or less, perfect for those times when you're recipe searching. These simple, but tasty lettuce wraps really satisfy without making you feel stuffed. The steak is flavorful, simply seasoned with just salt and pepper, but can easily be jazzed up with your favorite marinade or seasoning. Still missing those complex carbohydrates? Substitute the lettuce leaves with small corn or whole-wheat tortillas. Not only is this recipe quick and super simple, it is very versatile and can easily be customized with your favorite veggies or cheese. Change up the toppings with fresh pico de gallo and cojita cheese, cherry tomatoes and crumbled blue cheese or your favorite peppers and pepper jack cheese. Remember to let the steak rest for 5-10 minutes before cutting to retain the juices and to cut against the grain to increase the tenderness. Keep an eye out in the coming months for more of our dietitian-approved meal ideas that can add a little flare to your weeknight meals and help you Build a Better Meal this year!   Steak and Cheese Wraps Serves 4 Prep time: 10 minutes Cook time: 10 minutes Ingredients 1 ½ lb flank steak salt and pepper to season 12 butter lettuce leaves ½ cup thinly sliced white or yellow onion 1 cup shredded mozzarella 1 cup diced tomatoes    Directions 1) Coat grill pan with cooking spray and preheat to medium-high. 2) Season both sides of steak with salt and pepper. Place steak on hot pan and cook 3-5 minutes on each side. Note: Steak may also be broiled in the oven on high for 3 minutes on each side for medium-rare. 3) Stuff each lettuce leaf or tortilla with steak, onion, tomato and cheese.   Nutritional Information Calories 373 Fat 23 g Sat fat 11 g Protein 36 g Carbohydrate 4 g Sugars 4 g Fiber 1 g Sodium 346 mg Cholesterol 104 mg Read More

Dietitian Spotlight: Vegetarian Spicy Korean Bibimbap Bowls

People often go out to eat for Korean food, but who knew you can enjoy those delicious flavors right in your own kitchen? This recipe will satisfy your kick for Korean food. The great thing about this meal is how quickly and simply it can be made, but the best part is that this recipe is full of flavorful nutrients. A huge part of Korean food is cabbage and can be found in nearly every meal. The red cabbage in this recipe gives a peppery flavor and is a source of fiber. The vibrant purplish-red coloring is caused by flavonoids that are great antioxidants. Cabbage is also rich in vitamin C, vitamin K and vitamin A. Overall, cabbage can help to prevent chronic diseases, boost the immune system, and maintain healthy bones.         Sesame oil is also used extensively throughout Korean dishes. There are a variety of nutrients in sesame oil including unsaturated fatty acids, calcium, zinc, magnesium, and iron. The unsaturated fatty acids and magnesium can aid with cholesterol levels and blood pressure, which can benefit overall heart health. Zinc is important for skin health. The sesame oil also provides another source of antioxidants. This tasty ingredient goes beyond just cooking oil; it provides a nutty, rich flavor and many different nutritional benefits. We hope you love spicy food, because this recipe calls for Sriracha  Sriracha is made from red chili peppers which have a certain chemical that can help boost your metabolism. This kick of Sriracha is sure to also boost your taste buds and get you ready for another bite.   Vegetarian Spicy Korean Bibimbap Bowls Ingredients 2 medium zucchini, chopped 1 cup shredded carrots ¼ cup shredded red cabbage 16 oz. mushrooms ½ Tbsp. sesame oil 1 package udon noodles (2 servings) ½ Tbsp. coconut oil 2 Eggs 2 Tbsp. sriracha Instructions 1) Cook the zucchini, shredded carrots, and red cabbage in about 1½ cups of water until the vegetables have softened (but still have a little bit of crunch to them). 2) While the vegetables are cooking, sauté the mushrooms over medium heat in the sesame oil until they have reduced in size. 3) Microwave the udon noodles according to directions. Arrange each bowl with udon noodles, zucchini noodles, carrots, cabbage, and mushrooms. 4) Heat the coconut oil over medium heat until you see ripples begin to form. Lightly fry each egg, allowing the whites to fully cook. Top each bowl with an egg and sriracha. Serve and enjoy! Nutrition Information Calories: 404 Fat: 14 Carbohydrates: 106 Protein: 20 Read More

Dietitian Spotlight: Breakfast Stir-Fry

Jumpstart your day with a unique twist on a traditional breakfast with this yummy and hearty Breakfast Stir-Fry. We often think of rice as a part of a lunch or dinner entrée, however, several countries around the world use rice for many of their meals, including breakfast. Rice is an excellent staple to add to meals because it is packed with the energy you need to power through your day. Breakfast is called “the most important meal of the day” for a reason and this Breakfast Stir-Fry will help you to make it through that mid-morning slump. This recipe is also a great way to participate in National Rice Month! Nearly 85% of all rice Americans eat is actually grown right here on American soil, with Texas being one of the biggest rice-producing states. It has many nutrients including vitamin B, folate, iron and zinc. It’s also gluten-free and a great source of energy and fiber. Lastly, rice is pretty affordable and easy to cook, so you can enjoy these health benefits without breaking the bank. As if all the nutrients in rice aren’t enough, this recipe calls for Jennie-O lean turkey sausage which is a great source of quality protein to add to your morning routine. Just one serving provides 13 grams of protein to help keep you fueled throughout the day. This recipe could make your most important meal also your favorite one. Note: This recipe does not contain gluten, fish, shellfish, peanuts, or tree nuts.   Breakfast Stir-fry Yield: 4-5 servings   Ingredients: • 3 XL eggs • 2 Tbsp milk • Cooking spray • 8 oz cooked Jennie-O Lean Turkey Breakfast Sausage • 1/3 cup chopped Red onion • 1/3 cup chopped Yellow bell pepper • 1/3 cup chopped Orange bell pepper • Olive oil • 1/4 cup Sliced almonds • 2 cups cooked Brown Rice • 1/2 - 3/4 packet Kikkoman Stir Fry Seasoning • 4 cups kale, chopped • 3/4 cup feta Cheese •Salt and Pepper   Directions: 1. Heat skillet over medium-low heat and spray with cooking spray. Whisk eggs and milk in a bowl. Cook to a soft scramble. Set aside. 2. Cook turkey and break into medium sized crumbles. Drain excess fat and/or pour into bowl lined with paper towel. 3. Saute onion in olive oil until lightly cooked. Add bell peppers, almonds, and rice. Toss with stir fry seasoning.   4. Add turkey and eggs to rice mixture. Stir in kale and let rest for 2 minutes. Pour into bowl and top with feta cheese. Add salt and pepper to taste. Read More

Dietitian Spotlight: Cauliflower Fried Rice

Chinese Take-Out — one of the easiest ways to “prepare” dinner for your family and by prepare we mean finding the number, calling the restaurant, placing an order, and driving to pick it up. Although it is easy, this quick dinner often turns into a food coma full of regret for those trying to make healthy eating choices. So, if you’re craving stir-fry, we have the perfect and healthy solution for you. Cauliflower has become one of the most popular alternatives to starchy products such as rice, pasta, potatoes and even pizza crusts. Finely chopped cauliflower acts just like rice without adding high calories and carb amounts to your dinner, making it a perfectly safe alternative for those who have diabetes. This recipe is also loaded with veggies which may help to stabilize your blood sugar. Not only is this recipe diabetes-friendly, it will also help you reach your daily goal of 3-5 servings of veggies. This Cauliflower Fried Rice is the perfect way to satisfy that take-out meal craving, but with increased nutritional benefits and absolutely no feelings of guilt. And while it may not be as easy as calling in a to-go order, it’s still a quick and easy meal to prepare and enjoy.    Cauliflower Fried Rice   Ingredients: • 1 bag Cauliflower crumbles • 3/4 cup chopped onion • 2 1/2 tablespoons oil, divided • 1-2 eggs, lightly beaten • 1/4 cup + 1 tbsp. light, low-sodium soy sauce, divided • 1/2 cup chopped baby carrots • 1/2 cup frozen peas, thawed • 4 green onions, chopped • 2 cups bean sprouts, optional • Salt, to taste   Directions: 1. Heat one tablespoon of oil in a wok or large skillet over medium-high heat. Add the chopped onion and stir fry until light brown, about 8 minutes. Remove from the wok and place in a bowl. Set aside. 2. In a small bowl, mix together the egg (1 or 2, depending on how eggy you like your fried rice) and a few drops of sesame oil and soy sauce. Add a 1/2 tablespoon of oil to the wok and then quickly scramble the egg mixture in it. Remove the egg and add to the bowl with the onion. 3. Add the last 1/2 tablespoon of oil to the wok and add in the cauliflower, peas, carrots, green onions, and bean sprouts. Stir fry for 3 minutes, then reduce the heat to medium-low, mix in the soy sauce, and cover for about 3 more minutes, or until cauliflower is cooked through. Add back in the egg and onion and cook together for one more minute. Season with salt to taste. 4. Garnish with additional chopped green onion. Read More

Egg Plant Wraps

Have you ever tried eggplant? If not, today is the day to try it! But what is so great about it? Since vegetables are naturally lower in calories, including them in a dish makes for a low-calorie meal that you can enjoy! For example, replacing tortilla with eggplant in a wrap and adding spinach, is an excellent way to lower the amount of calories in your meal. Not only are eggplants and spinach lower in calories, eating vegetables like these will help you gain essential vitamins and minerals that are needed in your diet. Eggplant is not specifically high in one individual nutrient, but it contains a large variety to help you gain nutrients in an area that you could be lacking. Spinach, on the other hand, is abundant in iron, vitamin C, vitamin A, vitamin K, folic acid and calcium. Spinach and other green leafy vegetables are known for being one of the best sources of Vitamin K, which plays a vital role in blood clotting and is essential in promoting bone health. Making the choice to incorporate vegetables into your diet can provide great benefits to your body. There are ways you can change dishes to integrate more vegetables and this is a good way to switch up what is typically on your weekly shopping list. Think of the endless possibilities!   Eggplant Wraps   Ingredients 2 medium/large eggplants 2 tablespoons sunflower oil or light olive oil 1 tablespoon dried mixed herbs 14 ounces spinach 16 sundried tomato pieces, in oil 3 tablespoons pine nuts, lightly toasted in a hot frying pan (no oil needed) 5 ounces sharp Cheddar, cut into 16 slices pinch sea salt black pepper, to taste   Directions 1) Preheat the oven to 350°F. You will need a large non-stick baking sheet. 2) Cut the woody top off each eggplant and discard. Slice each eggplant lengthwise into 8 pieces (16 in all) about 1/2 inch thick. 3) Mix the oil and the herbs together in a small bowl or cup. Lightly brush each slice of eggplant with the herby oil on both sides. Heat a large frying pan over medium heat and lay as many pieces of the eggplant in the pan as will comfortably fit. Fry each side until golden brown and softened, which should be about 3 minutes per side. When all the slices are cooked, set them aside. 4) Wash the spinach well in cold running water, then toss it in a hot medium saucepan (using just the water that is clinging to the leaves) until wilted, and drain off the excess liquid. 5) Now, assemble each wrap by taking 1 slice of the cooked eggplant and placing a little of the wilted spinach on one side. Then lay a piece of sundried tomato on top, sprinkle a few toasted pine nuts over it, and top with a slice of Cheddar. Fold the eggplant over to form the wrap, then place it on a large non-stick baking sheet. 6) Repeat this until all 16 wraps are assembled and placed side by side on the baking sheet. Sprinkle with a pinch of sea salt and a grind of fresh black pepper. 7) Bake in the oven for 15 minutes, until the cheese has melted and is bubbling, and serve immediately. Read More

Dietitian Spotlight: Corned Beef and Brussels Sprout Saute

Celebrate St. Patrick’s Day with this tasty dish!  A corned beef and Brussels sprout sauté will have you feeling festive and full of St. Paddy’s spirit.  What makes this recipe even better?  It's free of the top eight food allergens, making it a great dish to serve to family and dinner guests that have common food allergies.  More than 50 million Americans have some sort of food allergy.  Some people have mild allergic reactions, whereas others can have a more severe and possibly life-threatening response called, anaphylaxis.   The 8 major allergens are: eggs, fish, milk, peanuts, shellfish, soy, tree nuts, and wheat (including gluten).  If you have a food allergy or are cooking for someone with one, you’re in luck with this Irish-inspired dish because it doesn't include any of the 8 major allergens. One allergy in particular not found within this recipe is soy.  Soy is commonly in many packaged foods, like crackers, breads and cookies.  It is also found in legumes, such as beans, edamame, peas, lentils and chickpeas (hummus).  On the label it may read “soy”, “soybean oil”, “soy lecithin”, “hydrolyzed plant protein”, or “May Contain Soy”.  Labels may also use the words “soya” or “soja”.  It is important to read all labels, because you may be surprised about which products can have soy.  Even gum and infant formula sometimes contain soy.    No need to worry about soy with this recipe, or any of the other top allergens for that matter.  So, enjoy this delightful dinner and may you find the secret of catching the leprechaun’s gold.     Ingredients: 1 lb Brussels sprouts, trimmed and halved 1 1/2 cups cooked Corned Beef brisket, cubed 1/2 cup beef stock/broth 1/2 small yellow onion, diced 2 cloves garlic, pressed Olive oil, for sauté Salt and pepper, to taste Directions: Add a drizzle of olive oil to a sauté pan and heat over medium. Add diced onions and cook until softened and browned. Add garlic and cook for another minute until fragrant. Now add another swirl of olive oil and Brussels sprouts and cook, stirring occasionally, until tender, about 6 minutes. Season with salt and pepper. Deglaze with the 1/2 cup beef broth. Add chopped corned beef and cook until the liquid evaporates. Serve with roasted garlic herb potatoes for a delicious St Paddy's Day meal.   Recipe adapted from 4TheLoveOfFoodBlog.com Read More

Dietitian Spotlight: Top Sirloin with Grilled Ratatouille

One of the benefits of adhering to an allergy-friendly diet is that most meals are simple and minimally processed. For example, this steak and veggie recipe is literally steak, veggies and a few herbs and seasonings.  In fact, it is not uncommon to see people have a two-fold improvement in their health. First, by eliminating the offensive allergen and second because the diet is improved so much. Fruits and veggies become the star of the meal, people begin reading food labels and choosing foods with fewer ingredients they don’t recognize, food quality instead of quantity is the primary focus. Over and over chefs say that the best recipes are those that use simple, high quality ingredients and let the flavors do the talking. This is a truly simple and delicious recipe. Everyone, even those with food allergies, can enjoy this delicious Top Sirloin with Grilled Ratatouille dish this summer.   Top Sirloin with Grilled Ratatouille   Ingredients 1 lb Rancher's Reserve top sirloin (let steak come to room temperature before grilling) Salt and pepper to taste 2 cups grape tomatoes, halved 2 tbsp balsamic vinegar 1 10 oz yellow squash, cut into 1/2" thick rounds 1 10 oz zucchini, cut into 1/2" thick rounds 4 green onions, trimmed 1 10 oz eggplant, cut crosswise into 1/2" thick rounds Cooking spray 2 tbsp thinly sliced fresh mint 2 tbsp extra virgin olive oil ½ cup loosely packed fresh basil leaves   Directions 1. Preheat grill to high. Pat dry the steaks and season with salt and pepper. 2. Combine tomatoes, vinegar and 1/2 tsp each salt and pepper in a large bowl. 3. Coat squash, zucchini, green onions and eggplant with cooking spray. Grill squash, zucchini, green onion (2 min), and eggplant (3 min) uncovered or until tender and grill marks appear. Coarsely chop green onions and combine all grilled veggies with the tomato-vinegar mixture. Add mint, basil and oil and toss to coat. 4. Grill steaks 4-5 minutes per side or until desired doneness. Remove steaks from grill and let rest for 5 minutes. Serve with vegetable mixture. Read More

Dietitian Spotlight: Butternut Squash Taco Salad

Need a delicious meal for a holiday fiesta night? Maybe you’re just craving some chips and melted cheesy goodness! Jazz up your ordinary taco salad with some winter squash and black beans to create something extraordinary. This dish is the perfect mix of deliciousness and nutrition. Top your tortilla chips with onions, bell peppers, butternut squash, black beans and spinach. Your family won’t even know they’re eating healthy once you add the shredded cheese on top! Butternut squash is a winter vegetable that creates a beautiful golden-colored dish. It’s loaded with vitamins A and C, which are important for fighting those pesky colds that pop up this time of year. Intimidated by the thought of trying to cut open a butternut squash? No need to stress! Pick up a container of pre-cut, fresh squash from the produce department and the work is done. Try using blue corn tortilla chips for extra nutrition as well as a pop of color. The blue corn adds more antioxidant power compared to regular yellow corn. All of the ingredients in this salad combine to make a festive, but nutritious holiday treat!   Butternut Squash Taco Salad   Ingredients: • 2 cups Fresh Cut butternut squash • 1 tbsp. olive oil • 1 cup Market Street's fresh cut onion • 1 cup Market Street's fresh cut bell peppers • 1 can low sodium black beans, drained and rinsed • 1/4 tsp. chili powder • 1/4 tsp. Paprika • 1/4 tsp. Cumin • Salt, to taste • Pepper, to taste • Blue corn tortilla chips • 1 cup shredded cheese • 4 cups fresh spinach   Directions: 1. Place fresh cut squash in a microwave safe bowl with about 1 inch of water. Microwave on high for 9-10 minutes, or until tender when pricked with a fork. When tender, mash with a potato masher. 2. While the squash is cooking, heat a skillet with 1 tbsp. olive oil. Saute the onion and bell pepper until they begin to soften. (It may help to cover the skillet while sauteing.) Add black beans and spices. Cook for 1-2 more minutes. Add in the mashed squash and mix well. 3. In four bowls, put a handful of tortilla chips, a handful of spinach, and a scoop of bean and squash mixture (3/4-1 cup). Top with shredded cheese (about 1/4 cup). Optional: Top with sour cream/ plain Greek yogurt. Tip: Add in leftover holiday ham or turkey for more protein. Read More

Dietitian Spotlight: Salmon with Creamy Lemon-Dill Sauce

Have you ever wanted to get away from the daily hustle and bustle and go for a trip? Give this recipe for salmon with creamy lemon-dill sauce with orzo asparagus a try. This Mediterranean-inspired dish will make you feel as though you traveled halfway around the globe, while getting to enjoy the comfort of your own kitchen. Furthermore, this delicious recipe is packed with numerous health benefits. In general, foods commonly on a Mediterranean menu are rich in nutrients important to one’s health. A typical plate has a large amount of vegetables, fruits, whole grains, legumes, beans, fish and seafood. These foods also tend to be unprocessed, so they retain even more of their nutritional value. They contain different nutritional components that help to keep chronic diseases at bay, such as diabetes, heart disease, Alzheimer’s and cancer. People of the Mediterranean region are known to live longer, healthier lives with their diets playing a large factor.   People with diabetes are at a higher risk for developing heart disease. It is important to consider eating foods that are heart healthy. Many people have a negative perspective on fat and do not consider them good for heart health. There are definitely less healthy versions of fat that we can find in fast foods and junk/processed foods, which are called saturated fats and trans fat, but not all fat is bad for you. Some healthier fats include olive oil, avocados, canola oil, nuts and omega 3s found in fish. It is important to include these in your diet as they keep the body functioning normally, provide a source of energy, help to absorb some vitamins and keep skin and tissues healthy. You’ll get a source of healthy fats in this recipe from the salmon (source of omega 3s) and olive oil. This recipe is a great heart healthy option, while still full of flavor. The Greek yogurt and salmon give this dish a kick of protein. When paired with the orzo, it provides a winning protein-carbohydrate combination. The whole grain orzo used in the recipe is a complex carbohydrate and a great source of fiber. This pairing helps to keep you feeling full long after the meal is over. Furthermore, the steady energy provided will limit blood sugar spikes and feeling drowsy after eating. The recipe is a Mediterranean treat full of essential nutrients and health benefits. Enjoy your Mediterranean adventure!     NOTE:  If you’re in a hurry or do not like preparing fish, let Market Street help you.  We can season and steam the salmon while you shop.    Salmon with Creamy Lemon-Dill Sauce with Orzo Asparagus Saute Ingredients: 3/4 lb salmon, fillet, skinned 1 Tbsp butter, melted 1/2 tsp + 1/2 tsp bottled minced garlic, divided 1/4 tsp and 1/4 tsp salt and pepper, divided 1/2 lemon 1/2 cup plain greek yogurt 1 Tbsp chopped fresh dill (or 1 tsp dried) 1 lb asparagus 1 cup orzo 1 Tbsp olive oil Instructions Preheat oven to 425 F. Place salmon on a foil-lined baking sheet. Stir together melted butter, garlic, salt and pepper; brush over salmon. Bake 10 to 15 minutes or until salmon flakes with a fork. Meanwhile, cut asparagus into 3-inch pieces. Cook orzo according to package directions, adding asparagus during last 2 minutes of cooking. Drain orzo, and place in a serving bowl. Add oil, garlic, salt and pepper; toss. Grate rind from lemon; juice lemon. Stir together yogurt, lemon rind, lemon juice, and dill. Serve with salmon and orzo. Read More

Dietitian Spotlight: Basil Butter Bowtie Pasta

With heart disease being the number one cause of death around the world, most of us know or have heard that a heart healthy diet is important. In fact, research has shown that following a heart healthy diet and being physically active most days can help lower your risk of heart disease significantly. A heart healthy diet doesn’t need to be something that’s complicated either! Simply eat a variety of foods that include nutrient-dense fruits, vegetables, whole grains, low fat dairy, lean meats, fish, nuts, seeds and legumes. It is recommended to limit foods that are high in saturated and trans fats, salt and added-sugars. Finally, find enjoyable ways to incorporate activity into your every day routine, with the goal of being physically active 30 minutes every day. This recipe for Basil Butter Bowtie Pasta is a heart healthy meal that the whole family will enjoy. It's quick, delicious and another way we're helping you Build a Better Meal this year. And if you're interested in learning more about following a heart healthy diet to help prevent the onset or progression of heart disease, come attend one of our FREE dietitian-led grocery store tours (you can sign up here)!     Basil Butter Bowtie Pasta with Shrimp Serves 4 Prep time: 5 minutes Cook time: 15 minutes Ingredients 12 oz bow tie pasta 1 can (14 oz) reduced sodium chicken broth ½ cup chopped fresh basil 2 T unsalted butter 2 t Italian seasoning (preferably salt free) 1 lb shrimp* (raw, peeled and deveined) 4 cups fresh baby spinach *Optional garnish with Parmesan cheese   Directions Cook pasta according to package directions. While pasta is cooking, combine butter, broth, basil, and seasoning in a large skillet over medium heat and bring to a simmer. Add shrimp to sauce and cook approximately 2 minutes on each side. Once shrimp has cooked through, add drained pasta and spinach and gently toss to allow spinach to wilt. Garnish with Parmesan cheese if desired.   Read More

Dietitian Spotlight: Steak and Cheese Wraps

Dietitian Spotlight: Vegetarian Spicy Korean Bibimbap Bowls

Dietitian Spotlight: Breakfast Stir-Fry

Dietitian Spotlight: Cauliflower Fried Rice

Egg Plant Wraps

Dietitian Spotlight: Corned Beef and Brussels Sprout Saute

Dietitian Spotlight: Top Sirloin with Grilled Ratatouille

Dietitian Spotlight: Butternut Squash Taco Salad

Dietitian Spotlight: Salmon with Creamy Lemon-Dill Sauce

Dietitian Spotlight: Basil Butter Bowtie Pasta

10 Information Results For thanksgiving meal

Dietitian Spotlight: Steak and Cheese Wraps

Dietitian Spotlight: Vegetarian Spicy Korean Bibimbap Bowls

Dietitian Spotlight: Breakfast Stir-Fry

Dietitian Spotlight: Cauliflower Fried Rice

Egg Plant Wraps

Dietitian Spotlight: Corned Beef and Brussels Sprout Saute

Dietitian Spotlight: Top Sirloin with Grilled Ratatouille

Dietitian Spotlight: Butternut Squash Taco Salad

Dietitian Spotlight: Salmon with Creamy Lemon-Dill Sauce

Dietitian Spotlight: Basil Butter Bowtie Pasta

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