Cook Your Way to a Healthy Lifestyle

Serves 6, 6-8 oz per serving  Adapted from TasteandSee.Com 1 pound peeled , diced carrots 1 pound peeled parsnips, cut into 1 inch wide by 2 inch pieces 1 1/2 pounds multicolor baby potatoes,

Ingredients: 4 ounces whole wheat or gluten free penne pasta  2 TBSP olive oil, divided  1 medium onion, diced  1 small bunch broccoli florets 6 ounces cherry tomatoes 2 tsp ca

(Source: Davita Kidney Care recipes)  Serves 8  Ingredients 8 ounces whipped low-fat cream cheese 1/2 cup low-sugar red raspberry preserves 3 cups Reddi-Wip® dairy whi

(Serves 2) 2 skinned salmon fillets  1/4 cup pure maple syrup  1/2 tablespoon lemon juice   1 teaspoon minced garlic  1 tablespoon coconut aminos (a lower sodium substitute for soy

1 pound boneless, skinless chicken breasts 2 tablespoons olive oil  1 tablespoon chili powder 2 teaspoons ground cumin  1 teaspoon garlic powder  1 large red bell pepper, sliced  1

Serves 2  Cooking spray Heavy duty aluminum foil  2 boneless, skinless chicken breasts  ½ fresh lemon 1 cup fresh zucchini or yellow squash chopped 1 cup diced baking potato (scru

Adapted from EatingWell.com Serves 4  Ingredients  2 teaspoons olive oil1 large onion, chopped4 cups diced, cooked potatoes 1 cup chopped lean corned beef brisket (4 ounces)  *

To reduce the fat and sodium intake on your pizza night, try making your own pizza at home.Use a low-sodium store-bought dough, whole wheat English muffin, or a flatbread that has <5% sodium per ser

Corn and red pepper chowder Serving Size: 6 ounces; full recipe makes 5 servings Freeze individual servings for easy heat-up leftovers!  Ingredients: 1 large yellow onion1 tablespoon olive oil&nbs