Whether it's for breakfast,
lunch or dinner—or anything
in between—you'll want to
 try these deliciously healthy
recipes submitted by other
"FitFamily" members. Just
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there's something to satisfy
everyone's taste buds!









Healthy Recipes


FitFamily offers a variety of nutritious and tasty recipes that
will take several factors into consideration including time to
prepare, costs and nutrition value to help with your family
menu planning.  Try these tasty treats tonight!





Cereal du Suisse

Now you have time for breakfast. Make a big batch of this great morning start and keep it in a covered container in the refrigerator for 3 to 4 days. Add fruit and nuts just before serving.

NUTRITIONAL INFORMATION:
PER SERVING

Calories: 130
Fat: 3g
Saturated fat: 0g
Trans fat: 0g
Protein: 6g
Carbohydrate: 21g
Fiber: 3g
Cholesterol: 0.0mg
Iron: 6%
Sodium: 25mg
Calcium: 8%

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Ingredients:

2 cups whole rolled oats
½ cup raisins
2 cups skim milk
1 cup nonfat Greek yogurt
2 cups diced apple
½ cup sliced almonds
1 teaspoon vanilla extract

PREPARATION:
1. Combine the oats and raisins in a large bowl. Add the milk and stir.
2. Let soak for 30-40 minutes.
3. Drain away excess milk, then add the yogurt and vanilla.
4. Add the fruit and nuts. Mix together well and serve.

Serves 12 (½ cup each)







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Barley-Mushroom Soup

As the days cool down, warm up your home with this rich-yet-healthy soup. By taking the extra step of sautéing the barley, you’ll get a nuttier flavor from this whole grain.

NUTRITIONAL INFORMATION:
PER SERVING

Calories: 217
Fat: 4.7g
Saturated fat: 1g
 Monounsaturated fat: 2.1g
Polyunsaturated fat: 1g
Protein: 13.9g
Carbohydrate: 31.1g
Fiber: 6.8g
Cholesterol: 20mg
Iron: 2mg
Sodium: 624mg
Calcium: 42mg

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Ingredients:

1½ teaspoons olive oil
1½ cups chopped onion
1 cup thinly sliced carrot
1 (8-ounce) package pre-sliced mushrooms
½ cup uncooked pearl barley
4¾ cups turkey or chicken stock (low-fat preferred)
⅓ cup finely chopped celery
½ teaspoon salt
½ teaspoon chopped fresh or ¼ teaspoon dried thyme

PREPARATION:
1. Heat the oil in a large saucepan over medium-high heat.
2. Add onion, carrot, and mushrooms; sauté 7 minutes or until golden brown.
3. Stir in barley, and sauté 2 minutes.
4. Add stock, celery, and salt, and bring to a boil.
5. Cover, reduce heat, and simmer 20 minutes.
6. Add thyme, and cook 5 minutes.

Serves 4 (1½ cups each)





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