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Healthy Cooking with Jennifer Turesky

Healthy Cooking with Jennifer Turesky, MS,RD, CDN, CDE
As seen on "Our Daily Bread" 4/13/2013
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7

Jennifer’s Vegetable oven-baked frittata (8 servings)
3 cups chopped vegetables (broccoli, red pepper, onions)
1/2 cup chopped spinach
3 cups pasteurized liquid egg white
2 oz. goat cheese (optional)

Preheat oven to 400 degrees.
Steam the chopped vegetables in microwave 1-2 minutes.
Spray 13x8x1-inch glass pan with olive oil.
Place vegetables in pan and add 1/4 tsp. salt and 1/4 tsp. black pepper and mix well.
Place slices of goat cheese on top of the vegetables.
Pour the eggs whites on top of vegetables and cheese.
Bake for 22-30 minutes, until knife comes out clean. Then let stand for 10 minutes before cutting. Garnish with oregano

Jennifer’s Broccoli slaw
1-16 oz. bag broccoli slaw
1 cup broccoli florets
3/4 cup dried cranberries
1 cup apple
1-11oz mandarin oranges (well drained)
1/2 cup slivered almonds, toasted
6-8oz poppy seed dressing

Add everything to a bowl and mix well. Place in fridge for at least 2 hours prior to serving.
If slaw looks dry add a bit more dressing when serving.

Jennifer’s Pre-made Salmon burgers
1 pkg. Salmon burgers

Cook on stove top, medium heat, 5-6 minutes each side

Jennifer’s Blueberry Banana Smoothie (1-2 servings)
1 cup frozen blueberries
1 frozen/fresh banana
1.5 cup unsweetened almond milk
1 scoop protein powder or 3 oz. Greek vanilla yogurt
2 tbsp. ground flax seed (optional)
6 ice cubes

Put everything into a blender and blend well.

Jennifer’s Pumpkin Pie Smoothie (1-2 servings)
1/3 cup canned pumpkin
1.5 teaspoon pumpkin pie spice
1 cup unsweetened almond milk
3 oz (or more) Greek vanilla yogurt
6 ice cubes

Put everything into a blender and blend well.