Recipes
By: Amie Valpone
HHP, AADP Culinary Nutritionist &
Author of The Healthy Apple
www.thehealthyapple.com

Vegetable Sweet Potato Salad

    Ingredients
  • 1 tsp. balsamic vinegar
  • 1/4 cup plain yogurt
  • 1/4 cup fresh rosemary, chopped
  • 1 clove garlic, minced
  • 1/4 cup peanuts
  • 1/4 cup dried cherries
  • Dash of sea salt and pepper, to taste
  • 1 cup broccoli, blanched and chopped
  • 1 cup mushrooms, sliced
  • 1 cup shredded carrots
  • 1 small red onion, sliced
  • 1 cup Don Sabrosa Salsa
  • 1 lb. sweet potatoes, cooked, peeled and sliced
  • 2 tsp. spicy mustard
  • 1 tsp. lemon juice
 Directions
  • In a large bowl, combine all ingredients; toss gently to combine and ensure even coating.
  • Refrigerate covered until ready to serve.

Spicy Chicken Panini

    Ingredients
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded rotisserie chicken, cooked
  • 1/2 cup shredded squash
  • 1/2 cup shredded zucchini
  • 1/3 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 1/2 cup Don Sabrosa Salsa
  • 8 slices whole-grain bread tortillas
  • Olive oil
  • 1 medium nonstick skillet
  • 1 large nonstick skillet
 Directions
  • In a large bowl, combine cheese, squash, zucchini, cilantro, salsa and onion; mix well.
  • Divide mixture among tortillas or bread; top with remaining tortillas/ bread
  • Heat 1 tsp. olive oil in a nonstick skillet over medium heat. Place 1 panini in the pan; place the medium skillet on top of the panini and weigh it down with cans.
  • Cook until golden, about 2 minutes, then flip and cook for an additional 3 minutes.
  • Repeat each panini with 1 tsp. olive oil.
  • Serve with another spoonful of Don Sabrosa Salsa.
  • Enjoy!

Enchilada Bake

    Ingredients
  • 1 (16 ounce) can fat-free refried beans
  • 1/2 ripe avocado, diced
  • 1/2 cup scallions, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup Don Sabrosa Salsa
  • 8 whole grain or corn tortillas
  • 1/2 cup low fat cheddar cheese
  • 1 (10 ounce) can enchilada sauce
  • Dash of cinnamon
  • Dash of chili powder
  • Sea Salt and freshly ground white pepper, to taste
  • Toppings: Nonfat sour cream and chives
 Directions
  • Preheat oven to 425 degrees. Coat a pie pan with cooking spray.
  • In a medium bowl, combine beans, avocado, scallions, salsa, cinnamon, chili powder, sea salt and pepper; mix well.
  • Spread 4 Tbsp. enchilada sauce over the bottom of the prepared pan.
  • Place 1 tortilla over sauce and top with 3 Tbsp. bean mixture and sprinkle with cheese. Continue layering sauce, tortillas, bean mixture and cheese. The top layer should be a tortilla.
  • Spread the remaining enchilada sauce on the top tortilla and sprinkle with fresh cilantro.
  • Cover the pan with tin foil sprayed with cooking spray placed down atop the tortilla stack.
  • Bake for 30 minutes or until completely heated through.
  • Slice into pieces and serve with a dollop of sour cream and a sprinkle of chives.

Blueberry Chicken Burgers

    Ingredients
  • 1/3 cup fresh blueberries
  • 1/2 cup bread crumbs
  • 1 Tbsp. apple cider vinegar
  • 2 Tbsp. Don Sabrosa Salsa
  • 3 Tbsp. spicy mustard
  • 1/4 cup fresh basil, chopped
  • 2 cloves garlic, minced
  • 12 ounces lean ground chicken
  • 1/4 tsp. chili powder
  • 1 Tbsp. lime juice
  • Sea salt and pepper, to taste
  • Whole Grain Buns
  • Toppings: Additional Don Sabrosa Salsa, lettuce, red onion
 Directions
  • Preheat grill to medium-high.
  • In a food processor, combine all ingredients; process until pureed.
  • Divide mixture into patties.
  • Cook patties until browned and fully cook; approximately 5 minutes on each side, depending on thickness.
  • Serve atop whole grain rolls with an additional dollop of Don Sabrosa Salsa, lettuce and onion.