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2022 May

Tasty Recipes for Dinnertime

Try these yummy recipes, bursting with flavor!

Dinnertime is an important part of your family’s day. It’s when you can all sit together, enjoy nutritious food, and share stories about your day.

Sure, making dinner can be a challenge, especially with everyone’s busy schedules. But if you take the time to serve delicious recipes like the ones below, your kids will learn that eating healthy is super important. Invite them to help prepare dinner, and you’ll be teaching cooking skills, which will help your kids on their journey toward adulthood.

Most of all, sharing food together reinforces your family bonds. Through food, you are showing your love for your children. So pop by the grocery store on the way home, pick up some of these tasty ingredients, and plan a delicious meal tonight at home, just you and your family—together.

Apple Spinach Salad

Add more fruits and vegetables to your day with this simple, flavorful salad.

Makes 6 1/2-cup servings

4 cups spinach leaves
2 tablespoons canola oil
2 1/2 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/4 cup red onion (chopped)
1 medium apple (tart, cut into bite-sized chunks)
1/4 cup raisins (or dried cranberries)

  • Wash spinach thoroughly. Pat dry or spin in a salad spinner.
  • Tear spinach into bite-sized pieces and place in a large bowl. Set aside
  • In a small bowl mix oil, vinegar, sugar, and salt.
  • Add the apple, onion, and dried fruit to the oil mixture and toss to coat apples. Let stand ten minutes.
  • Combine ingredients together in the large bowl of spinach and serve.
  • Refrigerate leftovers.

The spinach and oil/vinegar mixture can be prepared ahead and stored separately in the refrigerator.

To keep the apple from getting brown, cut the apple and add to the oil/vinegar mixture. Then assemble the salad just before serving. The vinegar in the dressing keeps the apple from browning.

For a complete meal, add slices of baked or grilled chicken breast and serve with a slice of whole wheat bread and a glass of skim milk.

Add feta or walnuts for additional flavor!

Courtesy: University of Minnesota Extension

Asparagus Mushroom Melt

This warm, cheesy sandwich will make your taste buds water.

Makes 4 servings

4 English muffins
1 cup onion (finely minced)
1 cup mushrooms (chopped)
1 teaspoon oil
1 pound asparagus (trimmed and sliced crosswise into 1/2 inch rounds)
1 teaspoon dried thyme (ground) or oregano or basil
1 teaspoon vinegar
1 dash salt
1 dash pepper
3/4 cup mozzarella cheese (3 ounces, shredded)

  • Toast muffin halves and place on a baking sheet in a single layer.
  • In a large skillet over medium-high heat, sauté onions and mushrooms in oil, stirring often, until just beginning to brown.
  • Add asparagus, seasoning, and vinegar. Sauté, stirring often, until asparagus is barely tender. Season lightly with salt and pepper.
  • Divide the vegetable mixture equally onto the muffin halves. Top each muffin with shredded cheese.
  • Broil muffins until the cheese melts. Watch carefully to avoid burning.
  • Refrigerate leftovers within 2 hours.

Courtesy: Oregon State University Extension

Turkey Ginger Rice Lettuce Wrap

This Turkey Ginger Rice Lettuce Wrap is a healthy and delicious low-carbohydrate meal. It’s also gluten-free!

Makes 8 lettuce wraps (6 cups filling)

3 tablespoons soy sauce (reduced-sodium)
3 teaspoons sugar (granulated or brown)
2 teaspoons sesame oil
1 teaspoon hot sauce
3 pounds ground turkey (lean, 15% fat or less)
2 celery (stalks, sliced)
2 medium carrots (shredded)
1 tablespoon ginger root (minced) or 3/4 teaspoon ground ginger
1 teaspoon garlic powder (or 1 clove garlic, minced)
1 can water chestnuts (8 ounces, drained and chopped)
2 cups brown rice (cooked)
8 large lettuce leaves

  • In a small bowl, blend the soy sauce, sugar, sesame oil and hot sauce.
  • In a large skillet, sauté turkey, celery, and carrot until the turkey begins to brown, 10 minutes. Break turkey into crumbles as it cooks.
  • Add ginger and garlic. Cook 2 minutes.
  • Stir in soy sauce mixture and water chestnuts. Cook 2 minutes longer.
  • Stir in cooked rice. Heat through.
  • Serve in lettuce leaves.
  • Refrigerate leftovers within 2 hours.

Courtesy: Oregon State University Extension

For more great recipes and tips on feeding your family well, visit foodhero.org.

Peggy Sijswerda

Peggy Sijswerda is the editor and publisher of Tidewater Family Plus magazine. She has an MFA in creative nonfiction from Old Dominion University and is the author of Still Life with Sierra, a travel memoir. Peggy also freelances for a variety of regional, national, and international magazines.

Website: www.peggysijswerda.com

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