By: Erin O'Flaherty, Nutrition and Dietetics Graduate Student Servings: 6 Prep Time: 5 minutes Cook time: 4 hours Ingredients: 3 lbs boneless, skinless chicken 1 bell pepper, sliced 1 red onion, slided 15 oz black beans (salt-free if possible) 15 oz corn Sauce Ingredients: ½ cup of water ¼ cup of honey Juice of 1 lime 1 tablespoon extra-virgin olive oil 3 garlic cloves, minced 2 teaspoons salt ½ teaspoons red pepper flakes ½ teaspoon cinnamon ½ teaspoon cumin Instructions:
Source: https://fitslowcookerqueen.com/slow-cooker-jamaican-jerk-chicken/
By: Erin O'Flaherty, Nutrition and Dietetics Graduate Student Servings: 12 Prep time: 15 minutes Cook time: 6 hours Ingredients: 12 Large Eggs 1 Cup low-fat milk 1 teaspoon garlic powder 1 teaspoon salt ½ teaspoon pepper 1 - 30 oz. package shredded hash brown potatoes (frozen) 2 cups cubed fully cooked ham (about 1 pound) or fully cooked lean meat substitute 1 medium onion, chopped 4 cups shredded sharp cheddar cheese Instructions
Source: https://www.suburbansimplicity.com/overnight-crock-pot-breakfast-casserole/
Serving Size: 18 cookies (37g)
Ingredients: 100% Pumpkin Puree- 1 cup Natural Peanut Butter- ½ cup Agave Nectar- 1/3 cup Pumpkin Spice Seasoning- 1 tsp Old Fashion Oats- 2 cups Walnuts, pecans, or other nuts (optional)- 1 cup Possible Alternatives for Ingredients: ½ cup Natural Peanut Butter= ½ cup Peanut Butter= ½ cup Other Nut Butter 1/3 cup Agave Nectar=1/3 cup honey=1/3 cup Maple Syrup 1 cup Nuts= 1 cup Chocolate Chips Procedure:
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Contributing AuthorsSIUE Nutrition and Dietetics Students Find More Healthy Recipes Here
April 2023
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