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: Plant-Based Sloppy Joes
Sargent Choice Plant-Based Sloppy Joes January 24, 2023 Tessa Paget-Brown, Dietetic Intern Why We Chose This Recipe This recipe is a fun, plant-based take on an American classic! It is a quick and delicious way to incorporate protein and fiber into a meal. You can make this recipe to enjoy with others, More
Sargent Choice Test Kitchen: Peppermint Bark Popcorn
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 pan/baking sheet... More
Sargent Choice Test Kitchen: Rice Cooker Spanish Chickpeas and Rice
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... More
Sargent Choice Test Kitchen: Garlic Herb Whipped Cottage Cheese & Handmade Hummus Crudité
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 teaspoon onion... More
Sargent Choice Test Kitchen: Sweet Potato Latke
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... More
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