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 Veggie Wrap With Pea Pesto

November 12th, 2021in Recipes, Sargent Choice Test Kitchen

Mia Sugarman, SAR Dietetics ‘22 Recipes modified from The Mountain Table Yield: 4 servings Ingredients for Pesto • 1 cup sweet peas (can use frozen or canned) • 3/4 cup packed basil leaves • 1/4 cup mint leaves • 1/4 cup sunflower seeds • 1 1/2 tsp salt • 5-6 tbsp olive oil Ingredients for Veggie Wraps • 4 pieces whole-grain... More

Test Kitchen: Sargent Choice Versatile Summer Orzo Salad

September 29th, 2021in Recipes, Sargent Choice Test Kitchen

Mia Sugarman, SAR Dietetics ‘22 Sargent Choice Versatile Summer Orzo Salad Recipes modified from FoodNetwork & thespicemarket Yield: 4-6 servings Ingredients 1 cup uncooked whole wheat orzo 1 tablespoons turmeric 1 bunch of scallions (4-5 scallions) 1/2 cup feta cheese (crumbled) Dressing 1/3 cup olive oil 1/4 cup red wine vinegar 1 tablespoon Dijon mustard Salt & pepper to taste Lemon juice and honey... More

Test Kitchen: Sargent Choice Vegan Summer Rolls

Mia Sugarman, SAR Dietetics ‘22 Sargent Choice Vegan Summer Rolls Recipe modified from FromMyBowl  Yield: 10-12 rolls Ingredients Rice Paper Rolls: 10-12 sheets of rice paper (brown rice paper, if possible) Large, wide bowl of warm water Filling: Crunchy veggies (bell pepper, carrot, and cucumber work well) 1 small block of braised tofu 1 cup cooked vermicelli noodles (whole grain, if... More

Test Kitchen: Sargent Choice MaraMon French Toast Bake

Mia Sugarman, SAR Dietetics ‘22 Sargent Choice MaraMon French Toast Bake Recipe modified from DinnerThenDessert  Yield: 12 Servings  Base Mix Ingredients: 1 loaf whole grain bread (French or sourdough preferable) 8 eggs 2 ½ cups milk or alternative ¼ cup sugar ½ cup brown sugar 1 tablespoon vanilla extract 2 teaspoons cinnamon ¼ teaspoon nutmeg Topping Ingredients: ½ cup whole wheat flour ½ cup brown... More

Test Kitchen: Sargent Choice Creamy Artichoke Soup

Mia Sugarman, SAR Dietetics ‘22 Sargent Choice Creamy Artichoke Soup  Recipe modified from FoodNetwork  Yield: 4 Servings  Ingredients: 2 tablespoons extra-virgin olive oil 3 leeks, white part only, washed and chopped 1 clove garlic, minced 1 small potato, peeled and chopped 1 (8 ounce) can artichoke hearts 2 cups low sodium chicken or vegetable stock  ½ teaspoon salt ¼ teaspoon freshly ground black... More

Test Kitchen: Sargent Choice Cherry Lime Bread

Mia Sugarman, SAR Dietetics ‘22 Recipe modified from SixSistersStuff Yield: 16 Servings Bread Ingredients: ½ cup unsalted margarine or butter, softened 1 cup sugar 3 eggs 2 cups white whole wheat flour 1 ½ teaspoons baking soda 2 teaspoons baking powder ½ teaspoon salt 1 teaspoon vanilla 1 lime zested, 1 lime juiced 1 ½ cups plain Greek yogurt or alternative 1 can no... More