American

Baked French Toast Fritters With Apples and Bananas

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Baked French Toast Fritters With Apples and Bananas
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
For batter:
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
For batter:
Instructions
  1. Preheat oven to 400 °F.  Place a large baking sheet in the oven to preheat for about 10 minutes.
  2. Assemble fritter as a sandwich, with ½ tablespoon of peanut butter on each slice of bread, and two apple slices and six banana slices in the middle of each sandwich.
  3. Combine ingredients for the batter, and mix well.
  4. Spray a nonstick baking sheet with cooking spray.
  5. Dip both sides of each fritter in the batter, and place fritters on preheated baking sheet.  Bake for 10 minutes on each side, or until both sides are browned.  Serve immediately.
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Hawaiian Huli Huli Chicken

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Hawaiian Huli Huli Chicken
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
For sauce:
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
For sauce:
Instructions
  1. Preheat a broiler or grill on medium-high heat.
  2. Thread three chicken cubes and three pineapple chunks alternately on each skewer.
  3. Combine ingredients for sauce and mix well; separate into two bowls and set one aside for later.
  4. Grill skewers for 3–5 minutes on each side.  Brush or spoon sauce (from the bowl that wasn’t set aside) onto chicken and pineapple about every other minute.  Discard the sauce when done with this step.
  5. To prevent chicken from drying out, finish cooking skewers in a 350 °F oven immediately after grilling (to a minimum internal temperature of 165 °F).  Using a clean brush or spoon, coat with sauce from the set-aside bowl before serving.
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Garden Turkey Meatloaf

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Garden Turkey Meatloaf
Course Main Dish
Cuisine American
Servings
Course Main Dish
Cuisine American
Servings
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Crunchy Chicken Fingers With Tangy Dipping Sauce

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Crunchy Chicken Fingers With Tangy Dipping Sauce
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Servings
Ingredients
For sauce:
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Servings
Ingredients
For sauce:
Instructions
  1. Preheat oven to 400 ºF.
  2. Mix crab seasoning, pepper, and flour in a bowl.
  3. Add chicken strips, and toss well to coat evenly.
  4. Combine milk and egg white in a separate bowl, and mix well.  Pour over seasoned chicken, and toss well.
  5. Place crushed cornflakes in a separate bowl. Dip each chicken strip into the cornflakes, and coat well. Place strips on a nonstick baking sheet. (Discard any leftover cornflake mixture.)
  6. Bake chicken strips for 10–12 minutes (to a minimum internal temperature of 165 ºF).
  7. Meanwhile, prepare the sauce by combining all ingredients and mixing well.
  8. Serve three chicken strips with ¼ cup dipping sauce.
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Shepherd’s Pie

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Shepherd's Pie
Course Main Dish
Cuisine American
Prep Time 40 minutes
Cook Time 10 minutes
Servings
Ingredients
For filling:
Course Main Dish
Cuisine American
Prep Time 40 minutes
Cook Time 10 minutes
Servings
Ingredients
For filling:
Instructions
  1. Place potatoes in a medium saucepan, and add enough cold water to cover by 1 inch. Bring to a boil, and simmer gently until the potatoes can be easily pierced with a fork, about 20 to 30 minutes.
  2. While the potatoes are cooking, begin to prepare the filling. Combine the vegetables, chicken broth, and oats in a medium saucepan. Bring to a boil, and simmer gently until the oatmeal is cooked, about 5–7 minutes. Add chicken, and continue to simmer until heated through. Season with parsley and pepper. Hold warm until potatoes are ready.
  3. When potatoes have about 5 minutes left to cook, preheat the oven to 450 ºF.
  4. When the potatoes are done, drain and dry them well, then mash with a potato masher or big fork.
  5. Immediately add the yogurt, hot milk, and salt to the potatoes. Stir well until smooth. Season with pepper and chives.
  6. Lightly spray an 8- by 8-inch square baking dish, or four individual 4-inch ceramic bowls, with cooking spray. Place filling in the bottom of prepared dish (about 2 cups each for individual bowls). Carefully spread potato mixture on top of the chicken and vegetables (about 1 cup each for individual bowls) so they remain in two separate layers.
  7. Bake in the preheated oven for about 10 minutes, or until the potatoes are browned and chicken is reheated (to a minimum internal temperature of 165 ºF). Serve immediately.
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Baked Pork Chops With Apple Cranberry Sauce

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Baked Pork Chops With Apple Cranberry Sauce
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
For sauce:
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
For sauce:
Instructions
  1. Preheat oven to 350 °F.
  2. Season pork chops with pepper and orange zest.
  3. In a large sauté pan, heat olive oil over medium heat.  Add pork chops, and cook until browned on one side, about 2 minutes.  Turn over and brown the second side, an additional 2 minutes.  Remove pork chops from the pan, place them on a nonstick baking sheet, and put in the oven to cook for an additional 10 minutes (to a minimum internal temperature of 160 °F).
  4. Add chicken broth to the sauté pan and stir to loosen the flavorful brown bits.  Set aside for later.
  5. Meanwhile, place grated apples, cinnamon stick, and bay leaf in a small saucepan.  Cook over medium heat until the apples begin to soften.
  6. Add cranberries, orange juice, and saved broth with flavorful brown bits. Bring to a boil, and then lower to a gentle simmer. Simmer for up to 10 minutes, or until the cranberries are plump and the apples are tender. Remove the cinnamon stick.
  7. Peel the orange used for the zest, and cut it into eight sections for garnish.
  8. Serve one pork chop with ¼ cup of sauce and two orange segments.
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Bowtie Pasta With Chicken, Broccoli, and Feta

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Bowtie Pasta With Chicken, Broccoli, and Feta
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
  2. Add pasta, and cook according to package directions.  Drain. .
  3. Heat olive oil and garlic in a large sauté pan over medium heat.  Cook until soft, but not browned (about 30 seconds).
  4. Add mushrooms and heat until lightly browned and soft.
  5. Add broccoli, diced chicken, and chicken broth.  Bring to a boil and simmer for about 3 minutes, until the broccoli and chicken are heated through.
  6. Add pasta, and toss gently.  Continue to simmer until pasta is hot, about 3–4 minutes.
  7. Add lemon zest and juice, and toss gently.
  8. Serve 2 cups of pasta and sauce per portion.  Top each portion with 1½ tablespoons feta cheese
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Buttons and Bows Pasta

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Buttons and Bows Pasta
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
  2. Add pasta, and cook according to package directions.  Drain.
  3. Meanwhile, heat olive oil and garlic over medium heat in a large sauté pan.  Cook until soft, but not browned.
  4. Add peas and carrots.  Cook gently until the vegetables are heated through.
  5. In a bowl, combine chicken broth and cornstarch.  Mix well.  Add to pan with vegetables, and bring to a boil.  Simmer gently for 1 minute.
  6. Add parsley, pasta, lemon zest, and pepper.  Toss gently, and cook until the pasta is hot.
  7. Serve 2 cups of pasta and vegetables per portion.
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Pasta Primavera

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Pasta Primavera
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
  2. Add spaghetti, and cook according to package directions.  Drain.
  3. Meanwhile, combine olive oil and garlic in a large sauté pan.  Cook until garlic is soft, but not browned (about 30 seconds).
  4. Add mixed vegetables, and cook until vegetables are soft, but not browned (about 3–5 minutes).
  5. Add diced tomatoes, tomato juice, and pepper.  Bring to a boil.  Reduce heat, and simmer for 5 minutes.
  6. Add spaghetti and parmesan cheese.  Toss until the pasta is hot and well mixed, and serve.
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Baked Eggrolls

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Print Recipe
 Baked Eggrolls
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 400 ºF.
  2. Heat vegetable and sesame oils in a large wok or sauté pan over medium heat.
  3. Add ginger and garlic. Stir fry quickly, about 30–45 seconds.
  4. Add cabbage and carrots. Continue stir frying until the cabbage is soft, about 2–3 minutes.
  5. Add chicken and soy sauce. Toss well and heat through.
  6. Remove mixture from the pan, and place in a large colander to drain.
  7. To assemble eggrolls, cover layers of phyllo with a damp cloth to stay moist. Place one sheet of phyllo dough on a cutting board. Spray it lightly with cooking spray. Top with another layer of phyllo dough, and spray again. Repeat for a total of four layers. Prepare a second stack with the remaining four layers.
  8. Cut layered dough into four squares. Divide filling evenly (about 1 cup portions) into the center of each stack of squares. Fold one corner of the square into the middle (on top of the filling). Fold in the two sides, and roll the eggroll over so the folded parts are on the bottom.
  9. Place the rolls on a nonstick baking sheet, and bake for 15–20 minutes, or until brown and crisp and chicken is reheated. Serve immediately.
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