Savor Health’s Game Day Healthy Eats

Lemony Chickpeas with Parsley

Time: 15 minutes
Yield: 6 servings

  • 2 (15 oz) cans chickpeas, drained and rinsed
  • ½ large red onion, finely diced
  • 1 T. olive oil
  • ¼ t. ground cumin
  • ¼ t. garlic powder
  • Juice of 2 lemons
  • ½ large bunch of flat-leaf parsley, chopped
  • Pinch of salt
  • Cooking Steps:
      1. Mix all ingredients together and serve at room temperature

    Broccoli Kale Lasagna

    Prep Time: 20 minutes
    Yield: 8 serving
    Cook Time: 1 hour

    • 1 T.olive oil, plus more for baking pan
    • ½ medium onion, chopped
    • 2 T.minced fresh garlic
    • 3 C. chopped broccoli, mushrooms, and red or orange bell peppers
    • ½ t. salt
    • 1 large egg
  • 2 C. part-skim ricotta cheese or tofu ricotta
  • 2 C. chopped fresh kale
  • 3 C. tomato sauce
  • 12 uncooked oven-ready whole wheat lasagna noodles
  • 1 C. shredded mozzarella cheese
  • Cooking Steps:
      1. Preheat oven to 375 degrees Farenheit. Grease a 9 x 13 inch baking pan with olive oil.
      2. Heat the 1 T. of olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the oil. Add the vegetables and saute until tender, for 5 to 8 minutes more. Set aside.
      3. Whisk the salt and the egg into the ricotta cheese and stir in the chopped kale.
      4. Pour approximately ½ C. of the tomato sauce in the bottom of the prepared baking pan.
      5. Top with four lasagna noodles, ½ C. of the ricotta mixture, half of the vegetables, and ¾ C. of sauce. Repeat for another layer. Top the pan with the remaining noodles, remaining sauce, and mozzarella cheese.
      6. Cover tightly with foil and bake for 40 minutes. Remove the foil and bake for 10 minutes more, or until the cheese on top is bubbly.

    Walnut-Crusted Spinach and Feta Pie

    Prep Time: 15 minutes
    Yield: 6 serving

    Cook Time: 30 minutes

    • 1 pound fresh or frozen spinach
    • 6 large eggs
    • ½ C. plain yogurt
    • ½ C. pasteurized feta or goat cheese, crumbledk
    • 2 garlic cloves, minced
  • 1 t. dried oregano
  • ½ t. ground cinnamon
  • ¼ C. panko or bread crumbs
  • 3 T. ground walnuts
  • ½ t. olive oil
  • Cooking Steps:
      1. Place all the ingredients into a blender.
      2. Place the spinach in a large pot with ¼ C. of water. Cook over medium heat until wilted and most of the water is evaporated. Remove from the heat, let cool, and squeeze the remaining liquid from the leaves. Transfer to a food processor and chop into small pieces. Transfer to a large bowl.
      3. Add the eggs, yogurt, cheese, garlic, oregano, and cinnamon and stir to combine.
      4. In a small bowl, combine the panko (or bread crumbs) and chopped walnuts. Coat a 9-inch pie plate or baking dish with the olive oil. Press the walnut mixture into an even layer on the bottom of the pan.
      5. Pour the spinach mixture evenly over the walnut crust. Bake for 30 to 40 minutes.

    Excerpted from The Meals to Heal Cookbook by Susan Bratton and Jessica Iannotta, MS, RD, CSO, CDN. Copyright © 2016. Available from Da Capo Lifelong Books an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

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