Healthy Recipes in St. Charles IL

Ingredients

• 1 personal-sized watermelon (about 3 pounds)
• 1/4 cup granulated sugar
• 1 tablespoon finely grated lime zest (from 1 medium lime)
• 1/2 teaspoon red pepper flakes
• Lime wedges from zested lime, for serving

Instructions

Prepare a grill: Heat an outdoor gas grill to high or prepare a charcoal grill for direct heat grilling.

Cut the watermelon: Trim the ends off the watermelon. Stand the watermelon on one cut end, cut in half, then cut each half in half again. Cut the quarters into 1/2-inch-thick slices.

Season the watermelon: Combine the sugar, lime zest, and red pepper flakes in a small bowl. Sprinkle the watermelon slices on both sides with the sugar mixture, then rub the sugar mixture in to create an even coating.

Grill the watermelon: Grill the watermelon until grill marks appear and the watermelon is warmed through, 2 to 3 minutes on each side.

Serve: Serve the grilled watermelon on its own with lime wedges, topped with feta cheese or Greek yogurt, or as dessert with a scoop of ice cream.

Ingredients

• ¼ cup honey
• 1 tablespoon salted butter at room temperature
• 1 ½ cups rolled oats
• ½ cup chopped almonds
• ½ cup pumpkin seeds
• 1 tablespoon flax seeds
• 1 tablespoon chia seeds

Directions

1. Prepare a 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.

2. In a large mixing bowl, combine oats, almonds, chia seeds and flax seeds. Add honey and butter to oat mixture and mix, using your hands or a spoon, until combined. Scoop the granola mixture into the prepared pan and firmly press into an even layer.

3. Cover with parchment and chill in the freezer for 15-20 minutes until firm.

4. Remove from freezer and transfer to a cutting board using overhang on sides. Chop into bars and enjoy immediately.

Ingredients:

• 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
• 2 tablespoons chipotle peppers in adobo sauce
• 2 tablespoons fresh lime juice
• 2 teaspoons honey
• 1 teaspoon ground cumin
• 1 pinch Kosher salt and freshly ground black pepper (optional)
•   1 medium head green cabbage, finely shredded
• 2 large carrots, finely shredded
• 1 small onion, halved and thinly sliced
• 1/4 cup chopped fresh cilantro

Add all ingredients to list

Directions:

Mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.

Fresh and fast salmon burgers that you make yourself with a creamy avocado salsa topping!

Ingredients

• 1 pound salmon fillet
• 1/2 cup panko crumbs
• 1 egg
• 2 green onions chopped
• 1/2 poblano pepper seeded and chopped
• 1 tablespoon fresh lemon or lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Avocado Salsa

• 1 large ripe avocado - peeled seeded and chopped
• 1/2 poblano pepper seeded and chopped
• 2 green onions chopped
• 1 tablespoon fresh lemon or lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon salt

Instructions

1. Skin and chop salmon fillet.
2. Put in large bowl.
3. Add panko, poblano,egg, green onion, lemon or lime juice, salt and pepper.
4. Mix well.
5. (hint: make a cross on top of the salmon mixture before making into patties to ensure consistent size)
6. Heat indoor grill pan or outdoor BBQ to medium high heat.
7. Cook for about 4 minutes on each side until cooked through.

Avocado Salsa

1. Combine all ingredients in medium bowl
2. Top burgers with salsa. Serve with or without bun.

Ingredients:

• 1 small Pumpkin (About 500 g)
• 2 red Bell peppers
• 2 green Bell peppers
• 4 Tomatoes
• 2 Zucchini
• 1 Onion
• 1 Chile pepper
• 3 Garlic cloves
• 2 tablespoons Olive oil
• 400 milliliters Vegetable broth
• 2 sprigs Thyme
• 2 sprigs Basil
• Salt
• Pepper

Preparation Steps:

1. Peel the pumpkin, cut in half, remove the seeds and cut the flesh into 1.5 cm (approximately 0.5 inch) cubes. Rinse the peppers, cut in half, remove the seeds and white membranes, and cut into 1.5 cm (approximately 0.5 inch) cubes.
2. Rinse the tomatoes, blanch in hot water, peel and cut the flesh into cubes. Rinse the zucchini and thinly slice. Peel the onion and cut into strips. Rinse the chile pepper, remove the seeds and white membranes and cut into rings. Peel and finely chop the garlic.
3. Heat the oil in a pot, add the garlic, chile pepper rings and onion strips and sauté 1-2 minutes. Add the remaining vegetables. De-glaze with broth and simmer over medium heat for 10-15 minutes.
4. Meanwhile, rinse the thyme and basil, shake dry, remove the leaves and chop.
5. After cooking, add the thyme and basil to the vegetables and season with salt and pepper.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 1 cup white sugar
• 1/3 cup brown sugar
• 2 eggs, room temperature
• 3/4 cup milk
• 1 cup pumpkin puree

Cinnamon Cream Cheese Frosting:

1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Directions:

1. Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
2. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
4. While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

Ingredients:

• 2 cups pumpkin, cut into chunks
• 3 -4 tablespoons olive oil
• 1 chili pepper, deseeded and chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• salt & freshly ground black pepper

Directions:

1. Place oil, chili, chili powder and garlic into a bowl and mix into a paste.
2. Add the pumpkin to the bowl and mix until all the chunks are well coated.
3. Spread the pumpkin out on a non-stick baking sheet (or just cover your tray with tin foil).
4. Sprinkle over some salt and pepper and then bake in a preheated 200 C or 400 F oven for 60 minutes or until tender. The pumpkin may be cooked before the hour is up, but keeping it in the oven and turning occasionally will help it to become nice and crispy.

Prep 25 m

Cook 4 h 30 m

Ready In 4 h 55 m

Ingredients

• 1 tablespoon olive oil, or to taste
• 1 (28 ounce) can diced tomatoes with juice
• 8 ounces seitan, cut into cubes
• 8 ounces smoked vegan sausage, cut into 2-inch slices
• 1/2 large onion, chopped
• 1/2 large green bell pepper, seeded and chopped
• 3 stalks celery, chopped
• 1 cup vegetable broth
• 2 cloves garlic, minced
• 1 tablespoon miso paste
• 1 1/2 teaspoons Cajun seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 cup rice
• 1 tablespoon chopped fresh parsley, or to taste (optional)

Directions

1. Drizzle the bottom of a 4-quart slow cooker crock with olive oil. Stir tomatoes with juice, seitan, sausage, onion, green bell pepper, celery, vegetable broth, garlic, miso paste, Cajun seasoning, thyme, and oregano into crock.
2. Cook on Low for 4 hours. Add rice to the crock and cook on High until rice is cooked through, about 30 minutes more. Garnish with parsley.

Prep 30 m

Cook 8 h

Ready In 8 h 30 m

Ingredients

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Prep 25 m

Cook 4 h

Ready In 4 h 25 m

Ingredients

• 1 onion, sliced
• 2 cloves garlic, minced (optional)
• 2 large carrots, peeled and diced
• 2 large sweet potatoes, peeled and diced
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 2 pounds skinless, boneless chicken breast halves, cut into 2-inch pieces
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1 (14.5 ounce) can diced tomatoes

Directions

1. Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces into a slow cooker. In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables. Pour in the tomatoes, and stir to combine.
2. Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce has thickened, 4 to 5 hours.