Kristen Johnson, RD, Meijer Healthy Living Advisor

Visit www.meijermealbox.com for more recipes and weekly menu planner

Tailgating/Immune Boosting Foods

Roasted Shallot & Garlic Greek Yogurt Dip

Serves 4

Ingredients:

8 unpeeled shallots

6 unpeeled garlic cloves

2 tbsp. Meijer Extra Virgin Olive Oil

2 cups Meijer Low-Fat Plain Greek Yogurt

¼ cup fresh chives, chopped

Salt to taste

 

Directions:

1.      Toss shallots and garlic in oil on a baking sheet.  Bake at 350°F until soft, 20 to 30 minutes. Cool, and then peel.

2.      Finely chop and mix with yogurt, chives, and salt to taste. 

3.      Garnish with chives and serve with Football Spinach Chips or veggie sticks. 

Nutrition Information: Calories 82, Fat 2 g, Cholesterol 15 mg, Sodium 350 mg, Carbohydrate 10 g, Fiber 0 g, Protein 11 g

Greek Yogurt has double the amount of protein as regular yogurt! It is thicker than regular yogurt because it is strained to remove the liquid whey before being packaged.  The resulting product is concentrated casein, a milk protein that contains all nine of the essential amino acids needed to build protein.   Because of its thick, creamy texture, Greek yogurt is a great healthy alternative to mayonnaise or sour cream. 

 

Football Spinach Chips

Ingredients:

Meijer Organics Canola Oil Cooking Spray
Salt for taste
Spinach tortilla wraps

Directions:

1.      With a football cookie cutter, cut out as many footballs as possible from tortillas. 
Place on baking sheet lightly coated in cooking spray.

2.      Spray shamrocks cooking spray and sprinkle with salt. Bake at 375 degrees for about 7 - 10 minutes, checking often. 

 

Grilled Ham & Pineapple Kabobs

Serves 4

Ingredients:

1 lb. Markets of Meijer Low-Sodium Honey Smoked Ham, cut into cubes or thick slices

1 can Meijer Pineapple Chunks in 100% Juice, reserve juice

8 wooden skewers, soaked in water

2 tbsp. Meijer Canola Oil

 

Directions:

1.      Preheat grill to medium heat.  Meanwhile, place ham and pineapple on skewers.

2.      Pour reserved pineapple juice over skewers and let sit for 10 minutes.

3.      Coat grill rack lightly with canola oil and place skewers on grill.  Grill each side for about 4 minutes or until heated through and forms grill marks. 

 

Fruit Pizza- Tailgate Style

Serves 4

Ingredients:

For the cookie crust:

• 1 large egg white
• ¼ cup Meijer Canola Oil
• ¼ cup brown sugar, firmly packed
• 1/3 cup white whole-wheat flour
• ¼ tsp. Meijer Ground Cinnamon
• ¼ tsp. baking soda
• 1 cup Meijer Naturals Quick Oats
• Meijer Canola Oil Cooking spray
•  

For the topping:

• 3 oz. reduced fat cream cheese, softened
• 1 (6-ounce) container Meijer Organics Nonfat Vanilla Yogurt
• Assortment of fruit for topping the pizza

 Directions:

1. Preheat the oven to 375° F.
2. Use a medium-mixing bowl to beat egg white until foamy.  Add oil and sugar. Beat until smooth.
3. Use a small bowl to stir together the flour, cinnamon, and baking soda. Add to sugar mixture. Stir in oatmeal.
4. Line a baking sheet with aluminum foil and spray with cooking spray. Spread the dough in a 9-inch circle.
5. Bake about 12 minutes. Crust will begin to puff but does not look done. Remove from oven and let cool about 20 minutes. The crust continues to cook while cooling.
6. Use a small bowl to stir together the cream cheese and yogurt until smooth. Cover with plastic wrap and refrigerate until cool.
7. Transfer the crust to a serving plate. Spread the cream cheese mixture over the crust. Arrange fruit on top. 
8. Cut into wedges and serve, or refrigerate up to 2 hours, covered and uncut.

 

October Pumpkin Recipes

Pumpkin Granola

Serves 10

Ingredients:

5 cups Meijer Naturals Rolled Oats
1 tsp. pumpkin pie spice
1 tsp. Meijer Ground Cinnamon
¼ tsp. nutmeg
¾ tsp. salt

¼ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup maple syrup
1 tsp. vanilla extract
¾ cup dried cranberries or raisins
½ cup pumpkin seeds

Directions:

1.  Preheat the oven to 325° F. Line a large baking sheet with parchment paper and set aside. 

2. In a large bowl, combine oats, spices, and salt. Mix well.

3. In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.

4. Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries and pumpkin seeds. Let cool completely. Store in an airtight container. Serve with yogurt, milk, or plain. 

Pumpkin Spice Hummus

Serves 12

15 oz. can Meijer Organic Garbanzo Beans, drained and rinsed
1 cup pumpkin puree
¼ cup cashew butter
1 tbsp. Meijer Canola Oil
3 tbsp. pure maple syrup
1 tsp. vanilla extract
1 ½ tsp. Meijer Ground Cinnamon
¼ tsp. ground ginger
1/8 tsp. ground nutmeg
1/8 tsp.