Recipe of the Week: Baked Lentil and Spinach Stuffed Shells

Here’s an easy baked pasta dish that gets big flavor from lentils. Canned lentils are particularly convenient, but you can also cook your own from scratch — you’ll need 1 1/2 cups cooked, drained and cooled lentils for this recipe.

Ingredients: 

• 8 ounces (about 30) jumbo pasta shells
• 1 (15-ounce) can lentils, drained
• 1 1/2 cup reduced-fat ricotta cheese
• 1/2 (16-ounce) package frozen spinach, thawed and squeezed dry
• 1 (25-ounce) jar marinara sauce
• 1 1/4 cup shredded part-skim mozzarella cheese

Cook shells in salted boiling water until just barely tender, about 12 minutes. Drain and cool under cold running water. Drain again. 

Meanwhile, preheat the oven to 350°F. In a large bowl, combine lentils, ricotta cheese and spinach.

Spread half of the marinara sauce over the bottom of a 9x13-inch baking dish. Spoon a heaping tablespoon of filling into each shell and place them open side up in the dish; fit them together snugly, and you should be able to get them all in a single layer. Pour remaining marinara evenly over the top, sprinkle with mozzarella cheese and bake until cheese is melted and sauce is bubbling, 30 to 35 minutes.

Nutritional Info: Per Serving: Serving size: about 5 stuffed shells, 430 calories (110 from fat), 12g total fat, 6gsaturated fat, 35mg cholesterol, 810mg sodium, 55g carbohydrates, (7 g dietary fiber, 13g sugar),23g protein.

Recipe courtesy of our Positive Power Partner, Whole Foods

Recipe of the Week: Egg White Omelet Bites

These high-protein treats are ideal for on-the-go breakfasts or early-morning tailgating. You can assemble them in the muffin pan the night before and refrigerate, then bake in the morning. To vary the recipe, mix in diced ham, olives, fresh herbs or a pinch of cayenne pepper, and top with a sprinkle of cheese before baking.  This recipe serves 6.

Ingredients: 

• 1/2 pound button or cremini mushrooms, finely chopped
• 1/2 red or orange bell pepper, diced
• 1/2 pound frozen spinach, thawed, drained and chopped
• 1/2 teaspoon fine sea salt, divided
• 2 cups pasteurized egg whites or 16 egg whites

Preheat the oven to 375˚F. Lightly oil a 12-cup muffin pan.  

Heat a large skillet over medium heat. Cook mushrooms, stirring, until they begin to release their liquid, about 5 minutes. Add bell pepper and cook, stirring, 3 to 4 minutes more. Add spinach and 1/4 teaspoon of the salt and cook, stirring frequently, until vegetables are soft and most liquid has evaporated, about 5 minutes. Cool slightly, then divide mixture among the prepared muffin cups.  

In a medium bowl, whisk together egg whites and remaining 1/4 teaspoon salt. Pour evenly over vegetable mixture in the muffin cups. Bake until egg mixture is puffed and cooked through, about 16 minutes. Cool 2 minutes, then run a knife around inside of muffin cups and remove omelet bites. Serve warm or at room temperature. Alternatively, refrigerate omelet bites in an airtight container for up to 3 days. Cover the bites with a paper towel and reheat in the microwave.

Nutritional Info: Per Serving: Serving size: 2 bites, 70 calories (5 from fat), 370mg sodium, 4g carbohydrates, (2 gdietary fiber, 2g sugar), 12g protein.

Recipe courtesy of our Positive Power Partner, Whole Foods

Recipe of the Week: Savory Slow Cooker Granola

Granola “baked” in a slow cooker comes out toasted and crisp, and keeps delicate nuts and seeds from overcooking. This recipe is made without refined sweeteners—just a little applesauce is added—for a savory rather than a sweet cereal. You can top it with honey, brown sugar or your favorite sweetener in the bowl if you like, or just enjoy it with fresh fruit.  This recipe makes about six cups.

Ingredients: 

• 1/3 cup unsweetened applesauce
• 1/4 cup coconut oil, melted
• 1/2 teaspoon fine sea salt
• 4 cups rolled oats
• 1 1/4 cup unsweetened coconut chips
• 1 cup pecans, coarsely chopped
• 3/4 cup green pumpkin seeds
• 1/3 cup sesame seeds

Combine applesauce, coconut oil and salt in a blender and pulse until blended.   

Combine oats, coconut chips, pecans, pumpkin seeds and sesame seeds in a slow cooker and stir. Pour in applesauce mixture and stir until coated. Turn the cooker to high and partially cover with the lid. Cook, stirring every 30 minutes, until oats are crisped and lightly browned, 2 1/2 to 3 hours.   

Cool granola completely. Granola will keep in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 3 months.

Nutritional Info: Per Serving: Serving size: about 1/3 cup, 220 calories (140 from fat), 16g total fat, 3.5g saturated fat, 75mg sodium, 16g carbohydrates, (3 g dietary fiber, 1g sugar), 6g protein.

Another wonderful recipe courtesy of our Positive Power Partner, Whole Foods.

Recipe of the Week: Grilled Steak with Thai Summer Salad

A simple mixture of lime juice, fish sauce and soy sauce doubles as a marinade and salad dressing in this brightly flavored dish.  Yum!!

Ingredients: 

• 1/3 cup lime juice
• 3 tablespoons fish sauce
• 1 tablespoon reduced-sodium soy sauce
• 4 teaspoons sugar
• 1 shallot, finely chopped
• 1 Thai chiles, stemmed, seeded and finely chopped
• 2 pounds skirt steak or sirloin flap, cut in 2 pieces
• 4 cups thinly sliced baby bok choy
• 6 radishes, halved and thinly sliced
• 2 small cucumbers, peeled and thinly sliced
• 2 carrots, grated
• 1/2 cup lightly packed basil leaves, sliced
• 1/2 cup lightly packed mint leaves, sliced
• 1/2 cup lightly packed cilantro leaves, sliced

Whisk together lime juice, fish sauce, soy sauce, sugar, shallot and chiles. Place half of mixture (about 6 tablespoons) in a wide shallow dish and add steak. Cover and marinate, turning occasionally, at least 30 minutes. Chill remaining lime juice mixture separately to dress the salad.

Prepare a grill for high-heat cooking or preheat broiler. Remove steak from marinade; place on grill or broiler pan and cook until desired doneness, 3 to 4 minutes per side for medium-rare. Rest steak 10 minutes, then slice thinly against the grain.

Meanwhile, in a large bowl, combine bok choy, radishes, cucumbers, carrots, basil, mint and cilantro. Toss with reserved lime juice mixture. Spread salad over a large platter and arrange steak over salad.

Nutritional Info: Per Serving: 280 calories (110 from fat), 13g total fat, 5g saturated fat, 60mg cholesterol, 700mgsodium, 12g carbohydrates, (2 g dietary fiber, 7g sugar), 29g protein.

This fabulous recipe courtesy of our Positive Power Partner, Whole Foods.

Recipe of the Week: Slow-Cooker Three Cheese Enchilada Casserole

This Mexican-inspired casserole is a modern comfort classic. Slow cooking mellows the heat of the jalapeño peppers considerably. If you want more heat, keep in the seeds from one jalapeño; use the seeds from both peppers to yield a dish with fiery, lingering spice.  Serves 6

Ingredients:

• 2 yellow onions, diced
• 3 bell peppers, cored, seeded and diced
• 3 cloves garlic, finely chopped
• 2 jalapeño or serrano peppers, seeded and finely chopped
• 2 1/4 teaspoon ground cumin
• 1/2 teaspoon fine sea salt
• 1 (28-ounce) can diced tomatoes, drained
• 1/4 pound Neufchâtel (reduced-fat cream cheese), softened
• 1/2 cup cottage cheese
• 9 (6-inch) corn tortillas
• 1 1/2 cup shredded mild cheddar or Monterey Jack cheese

Combine onions, bell peppers, garlic, jalapeños, cumin and salt in a slow cooker. Cover and cook on high for 2 hours. Uncover and continue to cook until most of liquid has evaporated, about 1 hour more.   

Transfer 1 cup of the vegetables to a blender. Add tomatoes and blend until smooth. Set sauce aside. Transfer remaining vegetables to a large bowl and stir in Neufchâtel and cottage cheese, stirring until Neufchâtel is melted.   

Pour about 3/4 cup of the sauce into the slow cooker. Cover with 3 tortillas, overlapping as necessary. Top with half of vegetable mixture and 1/2 cup cheddar. Repeat layering with 3 more tortillas, remaining vegetable mixture, 1 cup sauce and 1/2 cup cheddar. Cover with remaining 3 tortillas, sauce and 1/2 cup cheddar. Cover and cook until casserole is very tender and browned around the edges, 5 to 6 hours on low or 2 1/2 to 3 hours on high. Cool, uncovered, for at least 20 minutes before serving.

Nutritional Info: Per Serving: 350 calories (140 from fat), 16g total fat, 9g saturated fat, 45mg cholesterol, 580mgsodium, 35g carbohydrates, (4 g dietary fiber, 8g sugar), 14g protein.

Recipe courtesy of our Positive Power Partner:

Recipe of the Week: Grilled Squash Salad with Arugula and Almonds

Celebrate summer produce with this light yet flavorful salad. Peppery arugula combines with basil for a rich, textured dressing, and summer squash is sliced as thin as possible, then seared on the grill. The dish comes together quickly and will satisfy completely.

Ingredients: 

• 1 (5-ounce) package baby arugula, divided
• 1/2 cup packed fresh basil leaves
• 1/2 cup toasted almonds, divided
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon ground black pepper
• 1/2 cup extra-virgin olive oil, plus more for grilling, divided
• 1 large zucchini
• 1 large yellow summer squash
• 1 cup cherry tomatoes
• 1/4 cup crumbled feta cheese

Combine 1 1/2 cups packed arugula, basil, 1/4 cup of the almonds, salt and pepper in a blender or food processor and process until puréed. With the machine running, add 1/2 cup of the oil in a slow, steady stream until blended. Set aside half of the dressing for the salad and save the rest for another use.

Prepare a grill for medium-high heat cooking. Slice zucchini and squash very thinly lengthwise (preferably with a mandoline). Brush slices on both sides with oil. Place on the grill, cover and cook until lightly charred and tender, 3 to 4 minutes, flipping occassionally. Arrange remaining arugula, grilled squash, tomatoes and cheese on a large platter. Coarsely chop remaining 1/4 cup almonds, sprinkle over salad and serve dressing on the side.

Nutritional Info: Per Serving: 210 calories (170 from fat), 19g total fat, 3g saturated fat, 5mg cholesterol, 160mgsodium, 7g carbohydrates, (3 g dietary fiber, 4g sugar), 5g protein.

Another amazing receipe courtesy of our Positive Power Partner: