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!
Sargent Choice Test Kitchen: Vegetarian Taco Salad
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) ... More
Sargent Choice Test Kitchen: Spicy Sun-Dried Tomato & Broccoli Pasta
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 ... More
Sargent Choice Test Kitchen: Squash Mac and Cheese
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 ... More
Sargent Choice Test Kitchen: Freezer-Friendly Breakfast Burrito
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... More
Sargent Choice Test Kitchen: Whole-Grain Rice Krispie Treats
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... More
Sargent Choice Test Kitchen: White Bean, Zucchini & Parmesan Salad
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... More
Sargent Choice Test Kitchen: Vegetarian Brown Rice Sushi
Sargent Choice Vegetarian Brown Rice Sushi April 26, 2022 Mia Sugarman, 4th Year Dietetics Major, Psychology Minor Recipes modified from SCNC Archives Yield: 2 servings, 6 rolls each Ingredients 2/3 cup dry short-grain brown rice 1 cup water 1 teaspoon water 2 teaspoons light soy sauce 2 tablespoons seasoned rice vinegar 1 teaspoon wasabi powder ... More
Sargent Choice Test Kitchen: Citrus Feta Salad
Sargent Choice Citrus Feta Salad April 19, 2022 Mia Sugarman, 4th Year Dietetics Major, Psychology Minor Recipes modified from goldilockskitchen.com Yield: 4 servings Ingredients 2 ripe oranges or 4 tangerines 1 blood orange 1 teaspoon minced shallot 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 3 tablespoons good quality extra virgin olive oil 1... More
Sargent Choice Test Kitchen: Spicy Tofu Lettuce Wrap
Sargent Choice Spicy Tofu Lettuce Wrap April 5, 2022 Mia Sugarman, 4th Year Dietetics Major, Psychology Minor Recipes modified from vegetarian times Yield: 16 servings Ingredients 1 tablespoon minced fresh ginger 1 tablespoon minced lemongrass 2 cloves garlic, minced 1 lb. extra-firm tofu, crumbled 1 8-oz. can water chestnuts, drained and chopped 4 tablespoons low-sodium... More
Sargent Choice Test Kitchen: Nut-Free Sunflower Butter Oatmeal Balls
Sargent Choice Nut-Free Sunflower Butter Oatmeal Balls April 12, 2022 Mia Sugarman, 4th Year Dietetics Major, Psychology Minor Recipes modified from homefullofhoney.com Yield: 4 servings Ingredients 1 cup plain Greek yogurt 1 cup old-fashioned oats 1/2 cup Sunflower Seed Butter 1/4 cup ground flaxseed meal, hemp hearts, chia seeds, or finely chopped nuts 1/4 cup... More