Sargent Choice Peppermint Bark Popcorn December 6, 2022 Patricia Isabel Orus Deya, Nutrition and Public Health Major Recipe adapted from Cookie & Kate Yield: ~8 cups Ingredients 2 tablespoons vegetable oil ½ cup popcorn kernels 1 cup dark chocolate chips ⅓ cup crushed peppermint candy ½ teaspoon salt Directions Cover a large jelly roll […]
Sargent Choice Rice Cooker Spanish Chickpeas and Rice November 29, 2022 Patricia Isabel Orus Deya, Nutrition and Public Health Major Recipe adapted from Budget Bytes Yield: 4 servings Ingredients 1 Tablespoon olive oil 1 cup brown rice 1 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/4 teaspoon dried oregano 1/8 teaspoon cayenne pepper 1/4 teaspoon […]
Sargent Choice Garlic Herb Whipped Cottage Cheese & Handmade Hummus Crudité November 15, 2022 Patricia Isabel Orus Deya, Nutrition and Public Health Major Recipe adapted from Budget Bytes & Inspired Taste Yield: 1 cup Ingredients Whipped Cottage Cheese 1 tsp dried parsley 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon garlic powder 1/4 […]
Sargent Choice Sweet Potato Latke November 8, 2022 Patricia Isabel Orus Deya, Nutrition and Public Health Major Recipe adapted from Cooking for Keeps Yield: 4 servings Ingredients 4 medium sweet potatoes peeled and grated 1 cup minced onion 4 eggs, lightly beaten ½ cup whole grain matzo meal or whole wheat flour 4 tablespoons light […]
Sargent Choice Vegetarian Taco Salad November 1, 2022 Patricia Isabel Orus Deya, Nutrition and Public Health Major Recipe adapted from Peas and Crayons Yield: 6 servings Ingredients 2 tablespoons extra virgin olive oil 1 large onion, chopped 1½ cups fresh or frozen corn kernels 4 large tomatoes 1.5 cups cooked quinoa (or other whole grain) […]
Sargent Choice Spicy Sun-Dried Tomato & Broccoli Pasta October 25, 2022 Patricia Isabel Orus Deya, Nutrition and Public Health Major Recipe adapted from Cookie & Kate Yield: 4 servings Ingredients ½ pound whole wheat pasta (bow tie or spiral shape suggested) 4 tablespoons olive oil 5 garlic cloves, minced ¼ teaspoon crushed red pepper flakes […]
Sargent Choice Squash Mac and Cheese October 18, 2022 Patricia Isabel Orus Deya, Nutrition and Public Health Major Recipe adapted from Tasting Table Yield: 8 servings Ingredients 1 pound whole-grain elbow macaroni 2 (10-ounce) packages frozen pureed butternut squash 2 cups milk 1 1/3 cups shredded Cheddar cheese ½ cup ricotta cheese 1 teaspoon salt […]
Sargent Choice Freezer-Friendly Breakfast Burrito September 27, 2022 Patricia Isabel Orus Deya, Nutrition and Public Health Major Recipe adapted from Budget Bytes Yield: 4 burritos Ingredients 1 cup shredded cheddar 1 small yellow onion 1-2 cups vegetable of choice (zucchini, leafy greens, carrot, peppers) 1 tablespoons butter, divided 1 pinch of salt and pepper 6 […]
Sargent Choice Whole-Grain Rice Krispie Treats September 20, 2022 Patricia Isabel Orus Deya, Nutrition and Public Health Major Recipe Courtesy of Jennifer Culbert, MS, RD Yield: 2 dozen Ingredients 6 cups crispy brown rice cereal 1 cup ground flax seeds 1 cup peanut butter or Sunbutter 1 cup honey or maple syrup Directions Mix brown […]
Sargent Choice White Bean, Zucchini & Parmesan Salad September 13, 2022 Patricia Isabel Orus Deya, Nutrition Major Recipes modified from Martha Stewart Yield: 6 servings Ingredients 2 cans (15.5 ounces each) cannellini beans, drained and rinsed 2 zucchinis, trimmed, quartered lengthwise, and thinly sliced on the diagonal 1 cup green beans, trimmed and thinly sliced […]