Author: Ashley Simper

Barbecue Chicken Sweet Potato Boats

Add a unique twist to your barbecue chicken with these sweet potato boats!

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Ingredients

• Non-stick cooking spray
• 4 medium sweet potatoes
• 1 Tablespoon olive oil
• 16 ounces ground chicken breast
• 1 red onion, chopped (reserve ½ cup for topping)
• 3 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ teaspoon crushed red pepper flakes
• ½ cup barbecue sauce (reserve ¼ cup for topping)
• 1 avocado, seeded, peeled, and chopped
• ¼ cup fresh cilantro leaves

Directions

1. Preheat oven to 400º F.

Harvest-Roasted Sweet Potatoes
Enjoy the flavors of fall with this roasted sweet potato side dish – perfect for a weeknight dinner or potluck!

Ingredients

• 3 cups chopped sweet potatoes
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 Tablespoon olive oil
• ½ cup pecan halves
• ½ cup craisins
• 1 cup chopped apples (any variety)
• ½ cup chopped red onion

Vinaigrette

• 1 ½ Tablespoons olive oil
• ½ Tablespoon apple cider vinegar
• ½ Tablespoon honey
• ½ teaspoon garlic powder

Directions

1. Preheat oven to 400°F.

Overnight Oats

Make this your new go-to breakfast! With equal parts milk, oats, and yogurt plus toppings, these creamy overnight oats are quick and delicious. Feel free to experiment with different flavors!

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Harvest Apple Pumpkin
Ingredients

• 1/3 cup rolled oats
• 1/3 cup non-fat milk
• 1/3 cup non-fat, vanilla Greek yogurt
• ¼ teaspoon ground cinnamon
• 1 teaspoon Splenda® brown sugar blend
• 2 Tablespoons 100% pure pumpkin
• ½ cup diced apple

Garnish

• 1 Tablespoon pumpkin seeds

Directions
1.   Read more...

The OSF HealthCare Saint Francis Medical Center Dietetic Interns will be conducting a cooking demo at Luthy Botanical Garden, which will be centered around fall harvest recipes. Here are the details:

When: Tuesday, September 12th, 5:00-6:00 pm
Where: Luthy Botanical Garden (2520 N Prospect Rd, Peoria, IL)
Cost: $10
Demo highlights: Make your own bottle of herbal vinegar to take home and try samples of 5 tasty fall recipes, including marinated eggplant, butternut squash mac n’ cheese, roasted cauliflower salad, beet cheesecake bars, and autumn infused water. Read more...

Greek Eggplant Burgers

Jazz up your eggplant with this Greek-style burger!

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Ingredients
Eggplant Patty

• 1 eggplant, sliced into ½ inch rounds
• 1 ½ cups crushed Original Multi-Grain Sun Chips®
• 2 eggs, beaten
• 1/3 cup white whole wheat flour
• 2 teaspoons garlic powder
• 2 teaspoons dried parsley
• ½ teaspoon dried thyme leaves
• ½ teaspoon dried oregano leaves
• 8 whole wheat hamburger buns
• Cooking spray

Tzatziki Sauce

• 5.3 ounce container non-fat, plain Greek yogurt
• 3 Tablespoons chopped cucumber
• 1 teaspoon lemon juice
• 1 clove garlic, minced
• ½ teaspoon dried dill weed

Additional toppings

• ½ cup hummus
• ½ cup crumbled feta cheese
• 24 Kalamata olives, sliced
• Tomato slices
• Red onion slices

Directions

1. Preheat oven to 400º F.

Apple and Arugula Sliders

If you love burgers but hate the calories that go along with it, then you won’t want to miss out on these flavorful turkey burger sliders this summer. They are sure to be the hit at your summer BBQ. Read more...

Cilantro Pesto Pasta Salad

Try making this delicious pasta salad for your next picnic or summer cook out! It’s bursting with flavor and features fresh tomatoes and zucchini. Whole wheat pasta adds a boost in fiber and shredded chicken completes the dish, making this the perfect summer dinner option. Read more...

Cucumber Greek Salad

This light salad side will have you feeling like you stepped right out of the Mediterranean.

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Ingredients
Dressing

• 3 Tablespoons extra-virgin olive oil
• 1 ½ Tablespoons fresh squeezed lemon juice
• 1 Tablespoon red wine vinegar
• 1 teaspoon granulated sugar
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• 1/8 teaspoon ground black pepper

Salad

• 2 large cucumbers, spiralized and patted dry (about 5 cups)
• 6 ounces crumbled feta cheese
• 1 cup thinly sliced red onion
• 1 cup quartered cherry tomatoes
• 2 – 2.25 ounce cans drained and rinsed, sliced black olives
• ½ cup pepperoncini pepper slices
• Fresh flat leaf parsley, roughly chopped as garnish

Directions

1. Whisk dressing ingredients together in a small bowl.