Healthy Easter Recipes

Apple Cinnamon Pancakes
1 protein – 1 fruit – 1 fat – 1 Thermo–Snacks®

1 packet Apple Cinnamon Oatmeal Thermo-Snacks
1/2 packet Splenda® Brown Sugar
1 oz. milk
2 eggs
Cinnamon to taste
1 small apple, thinly sliced
1 tsp. butter

Mix Apple Cinnamon Oatmeal Thermo-Snacks, milk, eggs and cinnamon together. Heat 1/2 of the butter in a non-stick pan until hot and pour pancake mixture to cook pancakes. Mix together apple and remaining butter and microwave for 3 minutes. Pour over pancakes.

Blueberry Bran Muffins
1 protein – 2 starches – 2 fruits – 2 Thermo–Snacks

2 packets Apple Cinnamon Oatmeal Thermo–Snacks
4 Tbsp. Millers
2 eggs, beaten
1 Tbsp. milk
1/2 tsp. baking powder
1/4 tsp. Morton Lite Salt
4 packets Splenda
1 Tbsp. Splenda® Brown Sugar
1 tsp. vanilla extract
1/4 C. water
1/2 C. frozen blueberries
Dash of cinnamon and nutmeg

Preheat oven to 350 degrees. Combine and mix all ingredients. Spray muffin pan with olive oil or cooking spray and bake for 15 minutes. Makes 6 muffins.

Herbal Lamb Loin
1 protein – 1 starch

2 slices Melba® toast, crushed
1 tsp. dry mustard
Pinch of thyme
Pinch of oregano
Pinch of garlic powder
4 oz. lamb loin
2 Tbsp. fresh lemon juice

Mix crushed Melba toast and seasonings together in plastic bag. Dip meat in lemon juice and shake in bag. Broil in pan 3–4 inches from heat for about 7 minutes on each side.

Grilled Tenderloin of Turkey and Veggie Stuffing
1 protein – 3 vegetables – 1 fat

4 oz. turkey tenderloin (with a sharp knife, make a pocket in the tenderloin)
1 tsp. butter or olive oil
1/2 C. mushrooms
5 small green onions
1/2 C. broccoli or cauliflower
1 small tomato, sliced

Heat fat in pan and lightly saute vegetables. Stuff turkey with vegetables and secure with toothpicks. Grill over open flame (BBQ) until turkey is cooked, but not dry. Serve with tomato.

Mushrooms and Green Beans
2 vegetables – 1 fat

1 1/2 C. fresh green beans
1 C. sliced mushrooms
1 tsp. butter or olive oil
1/2 tsp. Morton® Lite Salt

Heat fat in pan. When pan is hot, add the mushrooms, cooking and stirring for 7 minutes. Boil beans in boiling water until almost done. Drain. Stir beans into mushrooms, add salt and cook covered for about 8 minutes.

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