Tag: Diet Center Recipes

What’s In Season for Fall?

Fall is official on September 22nd. We love this season! Eating with the season is a helpful way to get the freshest fruits and vegetables all year round. Fall is celebrated for its healthy harvest of crisp fruits and delicious root vegetables. These foods are perfect for creating warm comfort meals as the weather changes from hot and sticky to cool and breezy.
This fall, visit your local Farmer’s Market to grab the freshest organic fruits and vegetables of the season. Seasonal produce options sometimes tend to be cheaper during their specific time of year, so stock up and get your fill of our favorite slimming fall foods below!
Blueberries
While berries are typically a summer fruit, many varieties are still available through fall. Stock up early in fall and freeze your blueberries so you have delicious locally grown berries all winter long. Use them in oatmeal, smoothies, sauces and more!
Apples
No food quite brings together the fall season like a crisp apple. With so many varieties to choose from, you won’t tire of these tasty superfoods, which are full of antioxidants and healthy flavonoids! Take a seasonal outing to a local orchard where you can pick your own apples right from the trees!
Pears
Pears are another delicious and versatile fall fruit. They are a wonderful source of fiber and are low in calories. You can add pear slices to salads or use in baking for a sweet and juicy treat!
Cranberries
These antioxidant-packed fruits are more than just a staple on the Thanksgiving table. Cranberries can be used in salads, sauces, grain dishes like quinoa or on top of your favorite poultry!
Winter Squash
Selections of winter squash make delicious fall meals. Acorn, butternut and spaghetti squash are enjoyable in soups, sauces and desserts, and can be used in a hearty side dish or as a stand-alone entrée. Use spaghetti squash as a stand-in for pasta or mash butternut squash in place of potatoes!
Pumpkin
This notable Halloween decoration is good for more than carving. Small pumpkins are delicious in baking dishes, casseroles, soups and more. You can take the legwork out of scooping a pumpkin and purchase unsweetened pumpkin puree from the grocery store.
Brussels Sprouts
Brussels sprouts are freshest during the fall season. You can sauté them with olive oil and salt and pepper or roast them in the oven with sliced onions, garlic and balsamic vinegar. Add pistachios or almonds for extra flavor, protein and good fat in your side dish. Brussels sprouts are also a great source of vitamin K, iron and folate!
Parsnips
Similar in texture to a carrot, this tasty root vegetable is rich in fiber and potassium and becomes sweeter as it is exposed to cold weather. Autumn is a great time to try your hand at cooking with parsnips. Add a crunch to your salad or roast with olive oil. Combine with soups and stews for enhanced flavor!
Cauliflower
This winter vegetable has abundant health benefits including compounds that may help to prevent cancer, phytonutrients to help lower cholesterol and vitamin C. Cauliflower is delicious when steamed, but can also be used as a substitute your favorite carb-heavy foods, including mashed potatoes, rice and even pizza crust!
Turnips
These fall-favorite root vegetables are tender and mild. Use them in salads or roast with olive oil, garlic, salt and pepper to bring out the flavor! You can even cook the leaves, which taste similar to mustard leaves and are packed with nutrients! These root vegetables are a great source of vitamin C and vitamins A, K and folate!
Be adventurous this fall by welcoming these delicious autumnal fruits and vegetables into your weekly meal planning during this festive season. For more fall recipes and ideas, follow the Diet Center Midsouth Pinterest and Instagram pages!

What’s In Season For Summer

Summer is in full swing, which means delicious, colorful produce is available. With so many options, it’s easy to incorporate fresh, whole foods into your daily health regimen. Check out the recipes below and taste all that summer has to offer on your Diet Center Program.

ONE PAN LEMON HERB SALMON AND ZUCCHINI

Makes 4 Servings | 1 vegetable per serving | 3 protein per serving | 1 fat per serving

Ingredients

  • 4 zucchini, chopped
  • 4 teaspoons olive oil
  • Kosher salt and freshly ground black pepper, to taste

For the salmon

  • 2 tablespoons Stevia brown sugar, packed
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 4 (3-ounce) salmon fillets
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Preheat oven to 400 degrees F. Lightly spray baking sheet with oil sprayer. In a small bowl, whisk together Stevia brown sugar, lemon juice, Dijon, garlic, dill, oregano, thyme and rosemary; season with salt and pepper, to taste. Set aside.
  • Place zucchini in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with Morton® Lite Salt and pepper, to taste. Add salmon in a single layer and brush each salmon filet with herb mixture.
  • Place into oven and cook until the fish flakes easily with a fork, about 16-18 minutes. Cooking time will vary depending on the size and thickness of the salmon filets.
  • Serve immediately, garnished with parsley, if desired.

 

HEALTHY GARLIC GREEN BEANS RECIPE

Makes 6 servings | 1 vegetable per serving | 1 fat per serving

Ingredients

  • 1-1/2 pounds fresh green beans
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 1/8 teaspoon Morton Lite Salt
  • 1/8 teaspoon pepper

Directions

  • Preheat oven to 450 degrees. In a 15-in. x 10-in. x 1-in. baking pan, toss green beans, oil, garlic and Italian seasoning until beans are well coated. Bake, uncovered for 12-15 minutes or until beans are crisp-tender and lightly browned, stirring occasionally. Sprinkle with Morton Lite Salt and pepper.

 

GRILLED ROSEMARY PLUM TOMATOES

Makes 4 servings | 1 vegetable per serving | 1 fat per serving

Ingredients

  • 1 tablespoon minced shallots
  • 4 teaspoons olive oil
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon grated lemon rind
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon Morton® Lite Salt
  • 8 plum tomatoes, halved lengthwise
  • Oil sprayer

Directions

  • Prepare grill.
  • Combine first 6 ingredients (through salt) in a small bowl. Add tomatoes; toss to coat. Place tomatoes, cut side up, on grill rack coated with cooking spray. Cook 3 minutes or until thoroughly heated.

 

PEACHES AND CREAM POPSICLES

Makes 6 servings

Ingredients

  • 4 – 5 large peaches, pitted and chopped
  • 1 Vanilla Fat Burning Gold Protein Pudding, prepared

Directions

  • Blend prepared Gold Protein and peaches until peaches are in small chunks.
  • Pour into Popsicle molds and freeze until solid.

 

MINTED WATERMELON SALAD

Makes 8 servings | 1 fruit per serving | 1 fat serving

Ingredients

  • 6 cups cubed seedless watermelon
  • 2 tablespoons minced fresh mint
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons Stevia®

Directions

  • Place watermelon and mint in a large bowl. In a small bowl, whisk lemon juice, oil and Stevia until dissolved. Drizzle over salad; toss gently to combine.

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