These will not deplete your quarantined stash in any hurry. Each dish comes together with only 6 ingredients or less! From breakfast to dinner, snacks to sides, these recipes make eating healthy easy and quick.
1. Breakfast Sweet Potatoes
4 medium sweet potatoes (about 8 ounces each)
1/2 cup fat-free coconut Greek yogurt
1 medium apple, chopped
2 tablespoons maple syrup
1/4 cup toasted unsweetened coconut flakes
Preheat oven to 400°. Place potatoes on a foil-lined baking sheet. Bake until tender, 45-60 minutes.
With a sharp knife, cut an “X” in each potato. Fluff pulp with a fork. Top with remaining ingredients.
2. Crab Phyllo Cups
1/2 cup reduced-fat spreadable garden vegetable cream cheese
1/2 teaspoon seafood seasoning
3/4 cup lump crabmeat, drained
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
5 tablespoons chili sauce
In a small bowl, mix cream cheese and seafood seasoning; gently stir in crab. Spoon 2 teaspoons crab mixture into each tart shell; top with chili sauce.
3. Saucy Raspberry Chicken
5 chicken leg quarters, skin removed
1/3 cup seedless raspberry spreadable fruit
3 tablespoons reduced-sodium soy sauce
1 teaspoon spicy brown mustard
1/4 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
Place chicken in a 3-qt. slow cooker. In a small bowl, combine the spreadable fruit, soy sauce, mustard and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender.
Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil.
Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
4. Tomato & Avocado Sandwiches
1/2 medium ripe avocado, peeled and mashed
4 slices whole wheat bread, toasted
1 medium tomato, sliced
2 tablespoons finely chopped shallot
1/4 cup hummus
Spread avocado over 2 slices of toast. Top with tomato and shallot. Spread hummus over remaining toast slices; place on top of avocado toast, face down on top of tomato layer.
5. Chicken Pesto Roll-Ups
4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup prepared pesto, divided
1 pound medium fresh mushrooms, sliced
4 slices reduced-fat provolone cheese, halved
Preheat oven to 350°. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread 1/4 cup pesto over chicken breasts.
Coarsely chop half of the sliced mushrooms; scatter remaining sliced mushrooms in a 15x10x1-in. baking pan coated with cooking spray. Top each chicken breast with a fourth of the chopped mushrooms and a halved cheese slice. Roll up chicken from a short side; secure with toothpicks. Place seam side down on top of the sliced mushrooms.
Bake, covered, until chicken is no longer pink, 25-30 minutes. Preheat broiler; top chicken with remaining pesto and remaining cheese. Broil until cheese is melted and browned, 3-5 minutes longer. Discard toothpicks.
6. Rosemary Pork Loin
1 garlic clove, minced
3/4 teaspoon salt
1 tablespoon olive oil
2 teaspoons minced fresh rosemary
1/4 teaspoon pepper
1 pork tenderloin (1 pound)
Place garlic on a cutting board; sprinkle with salt. Using the flat side of a knife, mash garlic. Continue to mash until it reaches a paste consistency. Transfer to a small bowl.
Stir in the oil, rosemary and pepper; brush over pork. Let stand for 20 minutes.
Grill pork, covered, on a lightly oiled rack over medium heat or broil 4 in. from the heat until a thermometer reads 145°, 9-11 minutes on each side. Let stand for 5 minutes before slicing.