Recipe Of The Week 4/22: Honey Baked Ham
Ingredients:
6 to 8 lbs spiral bone-in ham
Glaze:
1/3 cup pineapple juice
1/2 orange, juiced
2 tsp dijon mustard
1/4 cup honey
1 tbsp brown sugar
Recipe of the Week 5/23: Shrimp Salsa
Yields 8 Servings
Ingredients:
16 oz cooked peeled shrimp, diced fine
4 vine ripe tomatoes, diced fine
6 tbsp red onion, finely diced
3 tbsp jalapenos, diced fine (more or less to taste)
2 tbsp minced cilantro
2 limes, juice of (or more to taste)
1/2 tsp kosher salt
Directions:
1.Combine diced onions, tomatoes, salt and lime juice in a non-reactive bowl and let it sit about 5 minutes.
- Combine the remaining ingredients in a large bowl, taste for salt and adjust as needed. 3. Refrigerate and let the flavors combine at least an hour before serving. 4. Makes 4 1/4 cups.
Meal Plan Check Boxes:
1.5 Proteins
1 Vegetable
Nutritional Facts: Serving: 1/2 cup, Calories: 75, Carbohydrates: 4.5g, Protein: 12.5g, Fat: 1g, Saturated Fat: 0.2g, Cholesterol: 110mg, Sodium: 278mg, Fiber: 1g, Sugar: 0.2g
Adapted From : https://www.skinnytaste.com/skinny-shrimp-salsa/#recipe
www.pinterest.com/novaphysicianwellness
Found by: Brianna Lawless, MS, RDN
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Recipe Of The Week 4/8: Avocado Egg Salad
Ingredients:
4 large hard-boiled eggs, chopped
4 large hard boiled egg whites
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Recipe Of The Week 4/1: Cranberry Chicken Salad on Apple Slices
Ingredients:
8 ounces cooked chicken breast
1/4 cup celery, sliced
3 tablespoons light mayonnaise
1/4 cup chicken broth
1 tablespoon dried cranberries
1 tablespoon red onion, chopped
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Recipe Of The Week 3/24: Crockpot Balsamic Pork Roast
Ingredients:
2 pound boneless pork shoulder roast, sirloin roast
kosher salt, to taste
1/2 tsp garlic powder
1⁄2 teaspoon red pepper flakes
1/3 cup chicken or vegetable broth
1/3 cup balsamic vinegar
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1 tablespoon honey
Recipe Of The Week 3/17: Cuban Style Black Beans
Ingredients:
2 tsp olive oil
1/2 onion
2 cloves garlic
2 scallions
2 tbsp red bell pepper
3 tbsp cilantro
15 oz can black beans, do not drain
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1 bay leaf
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