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!





Zesty Tomato Soup

Turn up the flavor volume on traditional, bland tomato soup with the simple – and simply delicious – new classic.


NUTRITIONAL INFORMATION:
PER SERVING

Calories: 94
Total fat: 0g
Saturated fat: 0g
Protein: 5g
Carbohydrate: 16g
Fiber: 2g
Cholesterol: 0mg
Sodium: 234mg
Potassium: 234mg

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Ingredients:

1 14½-ounce can no-salt added diced tomatoes
1 cup jarred roasted red peppers, drained (or substitute fresh roasted red peppers)
1 cup fat-free evaporated milk
1 teaspoon garlic powder
¼ teaspoon ground black pepper
2 tablespoons fresh basil, rinsed and chopped (or 2 teaspoons dried)

PREPARATION:
1. Combine tomatoes and red peppers in a blender or food processor. Purée until smooth.

2. Put tomato mixture in a medium saucepan, and bring to a boil over medium heat.

3. Add evaporated milk, garlic powder, and pepper. Return to a boil, and gently simmer for 5 minutes.

4. Add basil and serve.


Serves 4 (1 cup each)








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Roasted Root Vegetables with Walnut Pesto

Bright basil pesto cheers up the mixture of sweet and bitter root vegetables in this colorful side dish. You can make the pesto up to one day in advance, but let it come to room temperature before you toss it with the roasted veggies.


NUTRITIONAL INFORMATION:
PER SERVING

Calories: 128
Fat: 4.3g (Saturated fat: 0.8g; Monounsaturated fat:1.7g; Polyunsaturated fat: 1.5g)
Protein: 4.3g
Carbohydrate: 20.5 g
Fiber: 5.1g
Cholesterol: 2mg
Iron: 1.5mg
Sodium: 277mg
Calcium: 101mg

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Ingredients:

For the vegetables
3 cups (1-inch-thick) slices carrots (about 1 pound)
3 cups (1-inch-thick) slices parsnips (about 1 pound)
3 cups (1-inch) cubed peeled turnips
3 cups trimmed halved Brussels sprouts (about 1 pound)
2 shallots, peeled and quartered
1 large onion, cut into 8 wedges
Cooking spray
½ teaspoon salt
¼ teaspoon freshly ground black pepper

For the pesto
2 cups basil leaves
¼ cup (1 ounce) grated fresh Parmigiano-Reggiano
¼ cup coarsely chopped walnuts, toasted
4 teaspoons extra virgin olive oil
2 tablespoons water
1 tablespoon fresh lemon juice
½ teaspoon salt
1 garlic clove, peeled

PREPARATION:
1. Preheat oven to 350°.

For vegetables
2. Place all vegetables in a single layer on a jellyroll pan coated with cooking spray.
3. Lightly coat vegetables mixture with cooking spray, then sprinkle evenly with salt and black pepper. Toss well.
4. Bake for 30 minutes – 1 hour or until browned. Transfer vegetable mixture to a large bowl.

Note: Watch carefully and don’t allow vegetables to burn.

For pesto

1. Combine all ingredients in a food processor and process until smooth. Scrape sides to incorporate all ingredients.

To serve: Spoon pesto onto roasted vegetables and toss to coat evenly. Serve warm. Also delicious served cold.


Serves 8-10, 1 cup each





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