Recipes
When you think “healthy recipe,” do you think “low-fat” or “low-calorie” and, sadly, “disappointment”? Think again! Sargent Choice recipes feature ALL of the principles of healthy eating with a special emphasis on taste and satisfaction. How do we do it? We begin with flavors you love and use the following beneficial ingredients:
- 100% whole grains instead of refined grains
- More fruits and vegetables
- Plant sources of protein such as nuts, seeds, and dried beans
- Lean meats
- Reduced fat cheeses
- Heart-healthy liquid oils in measured amounts
- Herbs and spices and flavorful cooking techniques eliminating the need for too much salt
Let our recipes inspire you. The principles are flexible. Use our healthy shopping list to stock up on healthy ingredients and make our recipes your own. You don’t have whole wheat pasta? Try brown rice or whole wheat couscous. No broccoli? No problem. Substitute your favorite vegetables. Tired of chicken breast? How about salmon or sirloin steak? You get the picture. Enjoy!
Test Kitchen: Sargent Choice Whole Grain Mozzarella and Veggie Sticks
Mia Sugarman, SAR Dietetics ‘22 Xavier Toledo, SAR Dietetics ‘21 Sargent Choice Whole Grain Mozzarella Sticks Recipe modified from FoodNetwork Yield: 6 Servings Whole Grain Mozzarella Sticks Ingredients: 10 whole-grain Melba toasts ⅓ cup whole wheat breadcrumbs 1 tablespoon dried oregano Salt and black pepper to taste Large pinch ground cayenne 2 large egg whites 1 large egg 1 clove garlic, minced ⅓ cup... More
Test Kitchen: Sargent Choice Sweet Potato Gnocchi
Mia Sugarman, SAR Dietetics ‘22 Sargent Choice Sweet Potato Gnocchi Recipe modified from PinchOfYum Yield: 6-8 Servings Ingredients for Sweet Potato Gnocchi: Gnocchi: 1-lb sweet potatoes 1 cup ricotta cheese or silken tofu ¼ cup parmesan cheese or alternative 1 ½ teaspoons salt 1 ¼ cup white whole wheat flour (more for dusting) Sauce and other ingredients: 5 cups finely chopped broccoli... More
Test Kitchen: Sargent Choice Apricot Hamantaschen
Mia Sugarman, SAR Dietetics ‘22 Sargent Choice Apricot Hamantaschens Recipe modified from OnceUponAChef Yield: 30 Servings Ingredients: 1 cup confectioners’ sugar 2 ¼ cups white whole wheat flour, spooned into a measuring cup and leveled-off with a knife, plus more for rolling the dough 3 large egg yolks, divided ¾ teaspoon salt 2 sticks margarine, cut into cubes, very cold 1-2... More
Test Kitchen: Sargent Choice Dumplings
Mia Sugarman, SAR Dietetics ‘22 Test Kitchen: Sargent Choice Dumplings Recipe modified from TheWoksOfLife Yield: 10 Servings Ingredients: 1 package dumpling wrappers (whole grain, if possible) *Note, if you wish to attempt making your own wrappers, we like this recipe from The Woks of Life! Filling: 3 tablespoons olive oil (plus ¼ cup) 1 tablespoon minced ginger 1 large... More
Test Kitchen: Sargent Choice Valentine’s Raspberry Chocolate Bark
Mia Sugarman, SAR Dietetics '22 Recipe modified from AmysHealthyBaking Yield: 8 Servings Ingredients: 4 oz unsweetened chocolate, roughly chopped 1 ½ teaspoons organic stevia, or adjusted to taste ½ teaspoons vanilla creme stevia ½ cup freeze dried raspberries 2 tablespoons almonds, diced very finely ¼ teaspoons coarse sea salt Directions: Line a baking sheet with a silicone baking mat or... More
Test Kitchen: Sargent Choice Super Bowl Sweet Potato Bites Two Ways
Mia Sugarman, SAR Dietetics ‘22 Version 1: Sargent Choice Super Bowl Sweet Potato Bites Recipe modified from theroastedroot Yield: approx 24 bites Ingredients: 1 large sweet potato sliced into ¼ inch rounds 1 tablespoon vegetable oil 1 pinch ground cinnamon Herbed Ricotta: 1 cup ricotta cheese 1 ½ teaspoon Italian seasoning 4 teaspoons honey Salt to taste Toppings: 1 cup walnuts, roasted and chopped (optional) ¾... More
Test Kitchen: Sargent Choice Buffalo Cauliflower Dip
Mia Sugarman, SAR Dietetics '22 Sargent Choice Vegetarian Buffalo Cauliflower Dip Recipe modified from KaraLydon Yield: 6-8 Servings Ingredients: 1 head cauliflower, chopped into florets 1 tablespoon olive oil ⅛ teaspoon salt ⅛ teaspoon pepper 4 ounces cream cheese 1 cup plain Greek yogurt 1/3 cup Frank’s hot sauce (+ more to taste) 1 tablespoon ranch seasoning ¾ cup shredded mozzarella cheese ¼ cup... More
Faculty Wellness Demo: Apple Cranberry Walnut Salad
Patricia Orus-Deya, SAR Dietetics '23 Makes 4-6 servings Modified from crème de la crumb Ingredients 6 cups salad greens (any kind - we love seasonal spinach, lettuce, and arugula mixes) 1 red apple 1 green apple 1 cup walnuts 1/3 cup crumbled feta cheese (vegan: substitute 1/3 cup chopped kalamata olives or vegan feta) 1/3 cup dried cranberries or... More
Test Kitchen: Sargent Choice Chia Seed Pudding Parfaits
Mia Sugarman, SAR Dietetics '22 Patricia Orus-Deya, SAR Dietetics '23 Recipe modified from insidebrucrewlife Yield: 3 Servings Ingredients for 3 servings chia pudding: 1 cup milk or milk alternative 1-2 tablespoons honey ½ teaspoon vanilla extract ¼ cup chia seeds Berry Jam 12 ounces frozen berries, thawed (blackberry, blueberry, raspberry, mango) 1 tablespoon cornstarch 2 tablespoons honey Toppings (per 1 serving) 1 tablespoons berry... More
Test Kitchen: Sargent Choice Chickpea Shawarma Sandwich
Mia Sugarman, SAR Dietetics '22 Patricia Orus-Deya, SAR Dietetics '23 Recipe modified from Budget Bytes Yield: 4 Servings Ingredients: Chickpeas 1 15-ounce can chickpeas (rinsed, drained, and patted dry) 1 Tbsp grapeseed or avocado oil 1 tsp each cumin and garlic powder 1/2 tsp each sea salt + black pepper 1/2 tsp smoked (or regular) paprika 1/4 tsp each ground... More