Happy November!
Hope you are ready for cozy recipes and the holiday season that is fast approaching.
10 New Recipes
Holiday Recipes to Share
Ten new seasonal recipes, from easy weeknight dinners to table-ready favorites: a delicious green bean casserole, a bright Brussels sprout salad, and simple baked pear halves among them. Browse them ›
1,700+ Handouts
The Handout Library Keeps Growing
Our printable handout library now tops 1,700 science-based pieces, with new pages added all the time including large print and new holiday handouts. Whatever your clients are asking about this season, a handout is ready to print. Explore them ›
New PowerPoint
Breezing Through the Holidays Without a Wellness Routine Upset
A brand-new, ready-to-present slide deck that helps clients keep their healthy habits through the busiest time of year: planning ahead, staying active, mindful eating, sleep, stress, and getting back on track. Open it ›
Cheers!
Judy
PS Have a comment, request, or question? Email me!
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This Month’s Articles
This Month’s Recipes
Turkey and White Bean Chili
This delightful chili recipe requires minimal prep and cooks in 30 minutes.
Ingredients
- 1 Tbsp olive oil
- 1 lb lean ground turkey (93% lean)
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 cans (15 oz each) no-salt-added white beans, drained and rinsed
- 1 can (15 oz) no-salt-added diced tomatoes
- 2 cups low-sodium chicken broth
- 1 cup frozen corn
- Juice of 1 lime
- Toppings: chopped cilantro, sliced green onions, plain Greek yogurt
Instructions
- Heat the oil in a large pot over medium-high heat. Add the turkey, onion, and pepper. Cook 6 to 8 minutes, breaking up the meat, until browned.
- Stir in the garlic, chili powder, cumin, and oregano. Cook 1 minute.
- Add the beans, tomatoes and broth. Simmer 20 minutes, stirring now and then.
- Stir in the corn and cook for 5 minutes. Stir in the lime juice.
- Serve topped with cilantro, green onions, and a spoonful of yogurt.
Nutrition Facts
Calories
318Fat
8 gSat. Fat
2 gCarbs
28 gFiber
5 gNet carbs
23 gSugar
9 gProtein
39 gSodium
286 mgCholesterol
65 mg
Best Light Green Bean Casserole
This is one of my favorite recipes for green bean casserole, combining fresh green beans in a mushroom sauce topped by a crunchy Panko topping and roasted shallots.
Ingredients
- 3 shallots, sliced into thin rings
- 2 Tbsp olive oil, divided
- 3 Tbsp all-purpose flour, divided
- 1 1/2 lb green beans, trimmed and cut in 2-inch pieces
- 8 oz cremini mushrooms, sliced
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup low-fat milk
- 1/2 cup low-sodium chicken broth
- 1/4 cup plain Greek yogurt
- 1/4 tsp salt, 1/4 tsp black pepper and a pinch of nutmeg
- 1/4 cup whole wheat panko
Instructions
- Heat the oven to 400°F. Toss the shallots with 1 Tbsp oil and 1 Tbsp flour. Spread on a parchment-lined pan and bake 15 to 18 minutes, stirring once, until golden and crisp.
- Boil the green beans 4 minutes. Drain and rinse with cold water.
- Heat the rest of the oil in a large skillet over medium heat. Cook the mushrooms and onion 6 to 8 minutes, until browned. Add the garlic and cook 30 seconds.
- Sprinkle in the rest of the flour and stir 1 minute. Slowly whisk in the milk and broth. Simmer 3 minutes, until thick.
- Take the pan off the heat. Stir in the yogurt, salt, pepper and nutmeg, then the green beans.
- Spread in a 2-quart baking dish. Top with the panko and bake 15 minutes, until bubbly.
- Top with the crispy shallots just before serving.
Nutrition Facts
Calories
111Fat
4 gSat. Fat
1 gCarbs
15 gFiber
3 gNet carbs
12 gSugar
6 gProtein
5 gSodium
40 mgCholesterol
2 mgFrom The Blog:
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