Eating healthier and/or losing weight is one of the most common New Years Resolutions we make, but it doesn’t have to be expensive. Here are 4 easy to make, affordable recipes from Guiding Stars to kick start a healthier way of life.
Number of Servings: 10
Prep Time: 15 Minutes
Cook Time: 50 Minutes
- 1 T. olive oil
- 1 onion, diced
- 2 c. plain, no salt added tomato sauce
- To taste: cumin, chili powder, oregano, garlic
- 1 can no salt added black beans, rinsed and drained
- 1 can low-sodium refried beans
- 10-12 corn tortillas
- 1 sm. can of diced green chiles
- 1/2 to 2 large diced jalapeños
- 1 c. mushrooms, quartered
- 2 c. fresh spinach
- 1 c. corn
- 1 c. part-skim cheese, shredded
- 1 avocado, sliced
- 1. Heat the oil in a large saucepan over medium heat. Saute the diced onion until it starts to soften.
- 2. Reduce heat to medium-low and add the tomato sauce, spices to taste, black beans and refried beans.
- 3. Add the rest of the vegetables to the sauce and bring to a simmer.
- 4. Layer the casserole in a 9×13 baking pan. Start by adding a thin layer of the sauce to the bottom. Next add a layer of tortillas. Alternate sauce and tortillas until there’s about 1/4″ of space left.
5. Sprinkle the cheese on top and cover loosely with aluminum foil. Bake at 350 Degrees
Fahrenheit for 40 minutes. Remove foil and bake until cheese browns. Garnish with avocado.
Number of Servings: 16
Prep Time: 5 Minutes
Cook Time: 10 Minutes
- 1 – 15 ounce can gabanzo beans, drained
- 2 to 3 cloves garlic – crushed and roughly chopped
- 2 tablespoons lemon juice
- 1/2 teaspoon ground cumin
- 1/2 cup chopped fresh Italian parsley, stems removed
- Salt and Pepper to Taste
- 1. Place garlic and parsley in a food processor, and chop fine.
- 2. Add garbanzo beans, salt, pepper, cumin and lemon juice and process until smooth. Use bean liquid to thin if necessary.
3. Serve with baked tortillas, vegetables or toasted pita bread. Add a little water if mixture is too
Number of Servings: 4
Prep Time: 10 Minutes
Cook Time: 30 Minutes
- 8 oz. Brussels sprouts, trimmed and halved
- 1 med. sweet potato, peeled and cubed
- 1 med. head of cauliflower, chopped
- 1 T, vegetable oil
- 1/4 t. salt
- 2 T. lime juice
- 1 1/2 t. yellow miso paste
- 2 T. walnut oil
- Black pepper to taste
1. Preheat oven to 400°F. Arrange Brussels sprouts, sweet potato and cauliflower on separate baking sheets. Toss with oil and salt to coat.
2. Bake, turning every 10-15 minutes, until browned and soft, 15-30 minutes.
3. Whisk together the lime juice, miso paste and walnut oil.
4. Toss the vegetables together with dressing to coat. Season with pepper to taste and serve warm.
Pumpkin Irish Oatmeal
Number of Servings: 4 Servings (407 G)
Prep Time: 10 Minutes
Cook Time: 45 Minutes
- 2 tablespoons canola oil, divided
- 1 1/2 cups steel cut oats
- 1 cup pumpkin puree
- 2 tablespoons date puree
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon nutmeg
- 2 cups skim milk
- 2 1/2 cups warm water
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 1. Heat the oven to 375 degrees Fahrenheit. Heat 1 tablespoon of the oil over medium-high heat in an oven-proof lidded pan. Stir in the oats and fry them, stirring frequently until they smell toasted.
- 2. Push the oats to the side and add remaining oil. Add in the pumpkin. Fry it in the oil, only stirring after about a minute. Stir in the sugar and spices and continue frying the puree until the color darkens slightly and the raw smell disappears.
3. Pour in the milk and whisk everything to combine. Whisk in the water, vanilla and salt. Put a lid on the pan and put it in the oven.
4. Bake for 35 minutes. Stir and allow oatmeal to sit for a few minutes to thicken and cool before serving.