Weekly Wisdom

Easter Edition


Deviled Eggs

Make hard-boiled eggs as usual, but substitute Walden Farms Mayo or Honey Mustard Dressing in place of regular. You can add chopped pickles and/or regular mustard, and salt and pepper to taste. Enjoy!

Breakfast Bake Casserole

1 lb ground turkey
3 C sliced mushrooms
Olive oil
3 Roma tomatoes, seeded and diced
1 Tbsp chopped basil
1 lb frozen chopped spinach
1.5 tsp salt
10 eggs
6 green onions

1. Preheat oven to 350℉.
2. In a medium skillet brown and crumble turkey, add a little olive oil if necessary.
3. Add mushrooms and cook until soft, add remaining veggies, herbs, and salt.
4. Cook until slightly softened and well combined.
5. Pour into 9 x 13 pan.
6. Crack eggs into bowl and whisk well. Pour over mixture and bake 25-30 minutes or until fork comes out clean.

Roasted Lemon Garlic Asparagus

1 lb asparagus
2 Tbsp olive oil
2 garlic cloves, minced
Juice of one lemon
Salt and pepper to taste

1. Preheat oven to 400℉.
2. On a baking sheet, arrange asparagus in a single layer. Drizzle with olive oil and sprinkle with salt and pepper.
3. Roast for 8-10 minutes or until asparagus is crisp on the outside and tender in the center.
4. Coat with garlic and lemon juice. Serve immediately.

Cinnamon Apple Pork Tenderloin

1 lb lean pork tenderloin
1 ¾ C cubed chayote squash
1 Tbsp dried minced onion
1 C chicken broth (fat-free and low sodium)
3 Tbsp Walden Farms Apple Spread or 1 Tbsp apple cider vinegar
1 tsp minced garlic
½ tsp sea salt
1 tsp curry spice
1 tsp onion powder
1 tsp dry mustard
2 tsp olive oil

1. Sprinkle cinnamon over entire pork tenderloin.
2. Heat a skillet on medium/high, add olive oil.
3. Place tenderloin in skillet.
4. Add cubed chayote to same skillet; stir fry approximately 5 minutes. Set aside.
5. In a small bowl mix together the chicken broth, apple spread, garlic salt, curry, onion powder, and dry mustard; set aside.
6. Place tenderloin in crockpot; add dried minced onion and chayote. Pour the chicken broth mixture over the tenderloin.
7. Cook 5 hours on low. Season with salt and pepper to taste.