Want to get your family to eat more fruits and vegetables? Try grilling them!
The heat from the grill caramelizes the natural sugars in fruits and vegetables, giving them a tasty and sweeter flavor.
I had the opportunity to visit with a representative from Weber grills who is coming to my hometown — Lincoln, Nebraska — to show their new Husker-themed grills at the Nebraska-Oregon football game. Their Chef and Grill Specialist Tyler Selhorst will be on hand to talk about grilling and tailgating tips.
Grilled meat is the first food that usually comes to mind for tailgating and grilling. To round out the meal with more foods from the grill, I asked Weber for some tips for grilling fruits and vegetables.
If you’d like to get some grilling and tailgating tips from Weber’s Chef and to see the Husker-themed grill, stop by their Tailgate, September 17 before the Nebraska-Oregon football game. They’ll be tailgating on Stadium Drive, on the west side of Memorial Stadium from 11:30 a.m. on Saturday until kickoff (2:30 p.m.)
While I enjoy cooking, I like lingering over a meal of good-tasting food even more! When I received, my latest CSA box from Pekarek’s Produce, I was originally going to create some type of roasted tomato sauce with the cherry tomatoes. Roasting adds an extra layer of flavor to foods.
Then, I thought again … and decided why not roast the zucchini and yellow pepper also. And, only have to cook once to enjoy all of these foods.
And that’s what I did … it was so easy and so delicious! Here are the directions …
Alice’s Notes: This is a very basic coleslaw recipe that can be made from ingredients you probably already have in your kitchen, especially the dressing ingredients. Possible alternative purchased salad dressings include: classic coleslaw dressing, ranch dressing and poppy seed dressing. Other ingredients you could add include:
This blog was created by Mollie Sievers, a junior Nutrition and Dietetics major at the University of Nebraska – Lincoln.
When thinking of pizza, most people think of the standard pizzas: cheese, pepperoni, sausage. But pizzas can be fun and unique for each person. This new take on pizzas is light, healthy, and quick enough to be the perfect afternoon snack for all ages!
BBQ Chicken Pizza
• 6 English Muffins
• ¾ cup BBQ sauce
• 1 ½ cups chicken (cooked and diced)
• ¾ cup shredded cheese
• 1 chopped bell pepper
1. Preheat oven to 450ᵒ.
2. Measure out all ingredients.
3. Slice English muffins in half and place on an ungreased cookie sheet.
4. Spread BBQ sauce on English muffins.
5. Top with remaining ingredients.
6. Bake at 450ᵒ for 7-12 minutes (or until cheese is melted).
This blog was created by guest blogger, Khara Krueger, a dietetic student at the University of Nebraska-Lincoln.
If you’re looking for a quick, delicious, and inexpensive treat, this recipe is for you! This dish can be made up in about 20 minutes and it’s easy to eat on the run. These Oatmeal Jiffy Crunch squares will take care of your sweet tooth without the added calories and fat! There are only 80 calories per square and the dietary fiber in them will help you feel fuller longer. The great thing about the Oatmeal Crunch is that you probably already have most of the ingredients in your cabinets! I hope you enjoy!
1/2 cup margarine or butter
3/4 cups brown sugar (firmly packed)
1 teaspoon vanilla
1/2 teaspoon baking soda
2 cups quick oats (uncooked)
1 cup raisins
1. Preheat oven to 350 degrees and grease a 9×13 in baking pan.
2. In large skillet, melt butter and brown sugar.
3. Remove from heat and stir in remaining ingredients.
This blog was created by guest blogger, Brittany Spieker, a dietetic student at the University of Nebraska-Lincoln.
Are you looking for a healthier cookie recipe that has a little more nutritional value than the “cookie cutter” cookies? Then Chocolate Chip Yogurt Cookies are for you!
This recipe contains yogurt to add extra protein, calcium, and moisture. Replacing part of the all-purpose flour with whole wheat flour increases nutrients such as fiber, B vitamins, Vitamin E, healthy fats, and several minerals.
Chocolate Chip Yogurt Cookies
1/2 cup sugar 1/2 cup brown sugar (firmly packed) 1/2 cup margarine 1/2 cup yogurt (non-fat, plain) 1 1/2 teaspoon vanilla 3/4 cup flour (all-purpose) 1 cup flour (whole wheat) 1/2 teaspoon baking soda 1/2 cup chocolate chips (miniature)
1. Heat oven to 375 degrees F.
2. In a large bowl combine sugar, brown sugar, and margarine; beat until light and fluffy.
3. Add yogurt and vanilla; blend well. Stir flour and baking soda; mix well. Stir in chocolate chips.
4. Drop dough by rounded teaspoonfuls 2-inches apart onto un-greased cookie sheets. Bake at 375 degrees F for 8 to 10 minutes or until light and golden brown.
(This blog was created by guest blogger, Beth Menhusen, a dietetic student at the University of Nebraska-Lincoln. Beth also has her own Blog, bethtalksnutrition.weebly.com)
Most of us know that it’s super easy to grab a packaged granola bar on our way out the door, but did you know that you can quickly make your own? This recipe is loaded with nutrients, is cheaper, and has fewer preservatives!
1/2 cup grated carrot
1 cup honey
1 cup peanut butter
3.5 cups rolled oats
1/2 cup raisins
1/2 cup coconut
1. Preheat oven to 350 degrees.
2. Peel and grate the carrots. For a little extra money, you could buy a bag of carrot shreds and make this process even faster.
3. Measure your peanut butter and honey and mix together in a large sauce pan. Cook on low heat until melted.
4. Remove the pan from heat and turn off the burner.
5. Add oatmeal, raisins, carrots, and coconut to the saucepan. Stir well, and let it cool until you can safely touch it with your hands.
6. Put the mix into the baking and press firmly into the bottom.
7. Bake for 25 minutes and then cut into 24 square bars. If you want long rectangular bars like what you purchase at the store, then use a larger, thinner pan.
My husband and I enjoy eating healthy foods, but they must taste good and be quick to prepare.
My goal with Cook It Quick is: Making you hungry for healthy food!
Follow along as I share recipes and kitchen tricks that help you enjoy the same types of foods. And though I am a registered dietitian and University of Nebraska-Lincoln extension educator, all my recipes must pass inspection by my toughest critic … my husband!