Recipes of the Month

Healthy Recipes
  • Detox Chicken Soup

    Cleansing, immune-boosting soup packed with all the good stuff (kale, mushrooms, celery, carrots, etc.) without compromising any taste!


    • 2 tablespoons olive oil, divided
    • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
    • Kosher salt and freshly ground black pepper
    • 1 onion, diced
    • 2 carrots, peeled and diced
    • 2 celery ribs, diced
    • 4 cloves garlic, minced
    • 16 ounces cremini mushrooms, thinly sliced
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried oregano
    • 8 cups chicken stock
    • 2 bay leaves
    • 1/2 cup uncooked orzo pasta
    • 1 sprig fresh rosemary
    • 1 bunch kale, stems removed and leaves chopped
    • 1 (15-ounce) can cannellini beans, drained and rinsed
    • Juice of 1 lemon
    • 2 tablespoons chopped fresh parsley leaves



    1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
    2. Add remaining 1 tablespoon oil to the stockpot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
    3. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Stir in thyme and oregano until fragrant, about 1 minute.
    4. Whisk in chicken stock and bay leaves; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes.
    5. Stir in kale and cannellini beans until the kale has wilted, about 3-4 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
    6. Serve immediately.


    Buckwheat Breakfast Bowls

    Buckwheat is a cozy alternative to oatmeal. The texture is pleasantly chewy and heartier than oatmeal.

    Buckwheat offers the following health benefits:

    • gluten-free
    • high in magnesium, copper, iron, and phosphorus
    • good source of fiber
    • controls blood sugar
    • can be eaten sweet or savory!


    Try Bob’s Red Mill, an organic option that is delicious!

    Cook Time: 10 min. | Total Time: 15 min.


    • 1cup buckwheat oats 
    • 1cup water
    • 1cup almond milk or other milk or choice
    • 1teaspoon cinnamon
    • 1teaspoon vanilla
    • sliced fruitto serve (try berries for extra antioxidants!)
    • honeyor maple syrup to serve


    1. In a small pot, add rinsed buckwheat, water, almond milk, cinnamon, and vanilla. Bring to a boil, then reduce to a simmer and cover with a lid. Simmer for 10 minutes.
    2. Turn off heat and let it steam, covered, for an additional 5 minutes.
    3. Fluff with a fork and portion into bowls. Top with sliced fruit, a splash more milk, and a drizzle of honey or maple syrup, if desired.




    Snowman Cheese Ball (Appetizer)

    • 8 ounces of Philadelphia Cream Cheese
    • 1 bag of Kraft Shredded Cheddar Cheese
    • 1/4 cup Kraft Shredded Parmesan Cheese
    • 1/4 cup finely chopped chives
    • 1/4 cup Plantar’s Slivered Almonds; toasted
    • 1/4 teaspoon cayenne pepper
    • Peppercorns
    • 1 Baby carrot


    Mix your cream cheese, cheddar, chives, almonds, and cayenne pepper; refrigerate for one hour

    Divide your cheese into three balls-one large, one medium, one small

    Arrange balls to resemble a snowman on a serving platter

    Add peppercorns, and baby carrot. We shaped our carrot by carving it into a little pointy nose.

    Arrange crackers, or veggies around the platter.

    Get ready to WOW your guests because this Kraft Snowman Cheese Ball is delicious!


    Oven-Fried Chicken (Dinner)

    Corn cereal crumbs and crushed crackers create a delicious coating. The yogurt tenderizes the chicken. A light spray of olive oil ... More

    Level: Easy       Total: 1 hr Prep: 15 min       Cook: 45 min     

    Yield: 6 to 8 servings


    1/2 sleeve (about 20) whole-grain salted crackers, pulsed in a food processor until fine (about 1/2 cup)

    2 1/2 cups corn cereal flakes, pulsed in a food processor to fine crumbs (about 1/2 cup)

    2 tablespoons sesame seeds

    3/4 teaspoon cayenne pepper

    1/2 teaspoon garlic powder

    2 egg whites

    1 cup lowfat, plain yogurt

    1 tablespoon Dijon mustard

    1/2 teaspoon salt

    Olive oil cooking spray

    4 medium sized skinless chicken breasts and 4 skinless chicken thighs, rinsed and patted dry (about 3 1/2 pounds chicken)


    Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil.

    Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve.

    In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture.

    One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.

    Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife. 







Past Favorites




Past Recipes of the Month