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Recipes


From the Kitchens of Anoka-Ramsey Community College:

A resource for healthful recipes, created or recommended by ARCC employees. 

To view the recipe, click upon the recipe.


Breakfast Recipes

 

 

 

Entrees

 

 

 

Sides

 

 

 

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Blueberry-Oatmeal Muffins Recipe

From the kitchen of Wendy Zins, ARCC faculty 

This recipe, originally from "Cooking Light", can be made as either muffins or quick bread. I often make them in big batches to freeze. Then, I take a couple out the night before for my morning commute. My kids also love them. 

~Wendy 


Ingredients

1 2/3 cups quick-cooking oats 
2/3 cup all-purpose flour (about 3 ounces) 
1/2 cup whole wheat flour (about 2 1/3 ounces) 
3/4 cup packed light brown sugar 
2 teaspoons ground cinnamon 
1 teaspoon baking powder 
1 teaspoon baking soda 
3/4 teaspoon salt 
1 1/2 cups fat-free buttermilk 
1/4 cup canola oil 
2 teaspoons grated lemon rind 
2 large eggs 
2 cups frozen blueberries 
2 tablespoons all-purpose flour 
Cooking spray 
2 tablespoons granulated sugar 


Directions 

  1. Preheat oven to 400° F. 
  2. Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl. 
  3. Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture. 
  4. Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist. 
  5. Toss berries with 2 tablespoons flour, and gently fold them into the batter. 
  6. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. 
  7. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature. 

Tips
Tossing unthawed frozen blueberries with a couple tablespoons of flour before adding to the batter keeps them from turning the batter purple while they bake. If you use fresh blueberries, skip Step 5. 

Nutritional Profile 
Yield: 16 servings (serving size: 1 muffin) 

NUTRITION PER SERVING 
CALORIES 170 (26% from fat); FAT 5g (sat 0.6g,mono 2.5g,poly 1.4g); PROTEIN 4g; CHOLESTEROL 27mg; CALCIUM 65mg; SODIUM 256mg; FIBER 2g; IRON 1.2mg; CARBOHYDRATE 28.6g 

Weight Watchers POINTS® Value: 
5 POINTS per muffin 


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Chicken Enchiladas Recipe

From the kitchen of Sarah Deering, ARCC staff 


Ingredients 

2 cups (or one can) canned black beans with cumin and chile seasonings 
5 oz chicken breast, boneless 
2 cups pico de gallo 
5 low-fat, low-carb whole wheat flour tortillas 
1 cup reduced fat mild cheddar shredded cheese 


Directions 

  1. Marinate uncooked chicken breast in 1/2 of pico de gallo (or salsa) for at least a couple hours. 
  2. Bake pico de gallo and chicken breast in oven until done. 
  3. Shred chicken and add 2 cups (or one can) of black beans. 
  4. Fill tortilla shells and roll up and place in a 9x9" casserole. 
  5. Pour remaining chicken-and-bean mixture on top of enchiladas. 
  6. Top with remaining pico de gallo and cheese (feel free to substitute another favorite for cheddar). 
  7. Bake at 350 degrees for 20-30 minutes (until hot). 
  8. Top with pico de gallo/salsa, sour cream, and/or guacamole (POINTS® value not included in recipe). 

Weight Watchers POINTS® Value: 
5 POINTS per Enchilada

 

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Cornbread Salad Recipe

From the kitchen of Lottie Virnig, former ARCC staff.

 

 

Ingredients 

1 pkg (8 ½ ounces) corn bread/muffin mix 
1 can (4 ounces) chopped green chilies, with liquid (Optional) 
1/8 tsp. ground cumin 
1/8 tsp. dried oregano 
Pinch rubbed sage 
1 cup light mayonnaise 
1 cup sour light cream 
1 envelope ranch salad dressing 
2, 15-ounce cans pinto beans, rinsed and drained 
2, 15 ¼-ounce cans whole kernel corn, drained 
3 medium tomatoes, chopped 
1 cup chopped green pepper 
1 cup chopped green onions 
10 bacon strips, cooked and crumbled (turkey bacon) 
2 cups (8 ounces) shredded cheddar cheese 

 

Directions 

  1. Prepare corn bread batter according to package directions. 
  2. Stir in the chilies, cumin, oregano, and sage. 
  3. Spread in a greased 8 inch square baking pan. Bake at 400 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool. 
  4. In a small bowl, combine mayo, sour cream and dressing mix; set aside. Crumble half of the corn bread in a 9x13x2 inch dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers. (Dish will be VERY full). 
  5. Cover and refrigerate for 2 hours. 12 servings. 

 

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Friendly Alfredo Recipe

From the kitchen of Sarah Deering, ARCC staff 


Ingredients

15-20 baby carrots, sliced the long way 
1 bag fresh spinach 
1 pkg. fresh sliced mushrooms 
2-3 stalks scallions, sliced 
1 wheel of Laughing Cow cheese, Light-Garlic and Herb flavor 
1-2 T. olive oil 
½ box (or so) whole wheat pasta, cooked 


Directions 

  1. Partially cook baby carrots in a little water, then drain water from sauce pan. 
  2. Add 1-2 T. oil to the sauce pan, along with the carrots, spinach, mushrooms, and scallions. 
  3. Cook on medium heat until spinach wilts. 
  4. Add 4-6 wedges of Laughing Cow cheese. You will have a creamy texture. (Add milk if needed) 
  5. Spread sauce over pasta and enjoy! 

 

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Gooey Cinnamon Rolls Recipe

Ingredients 

1--7.5 oz. can refrigerated buttermilk biscuits 
¼ C. Splenda 
1½ tsp. cinnamon 
40 miniature marshmallows 

Directions 

  1. Preheat oven to 400 degrees. 
  2. Spray 10 wells of a 12-hole muffin pan with butter-flavored cooking spray. 
  3. In a small bowl, combine Splenda and cinnamon. Set aside. 
  4. Separate biscuits and flatten each into a 4-inch circle. Dip each biscuit into the Splenda/cinnamon mixture. 
  5. Place 4 marshmallows in the center of each biscuit. Bring edges up to form a ball. 
  6. Place each biscuit in a prepared muffin well, seam side down. 
  7. Bake 8 to 10 minutes. Remove rolls from pan immediately and cool slightly on a wire rack. 

Weight Watchers POINTS® Value: 1 
Servings: 10 

 

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Heart-Healthy Dinner Salad Recipe

Ingredients 

1 bag fresh spinach 
1/2 C. feta cheese, crumbled 
1/2 C. dried cranberries 
1/2 C. chopped walnuts 
4 T. light vinaigrette 


Directions 

  1. Toss all ingredients together. 

 

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Maple-Walnut Salmon Recipe

from Prevention.com, recommended by Sheila Judd, former ARCC staff 


Ingredients 

4 5-ounce salmon fillets, about 1" thick 
2 T pure maple syrup 
1 T olive oil 
1/3 C chopped walnuts 
salt to taste 
black pepper to taste 


Directions 

  1. Preheat oven to 450° F. 
  2. Place fish in a nonstick, 3-quart, rectangular baking pan. Sprinkle with salt and pepper, to taste. Drizzle with syrup. 
  3. Bake 10-12 minutes or until fish flakes easily. 
  4. While fish bakes, warm oil in a 9" skillet over medium-high heat and stir in walnuts. Cook until lightly toasted, 45-60 seconds. Spoon nuts over fish. 

Nutritional Profile 
Yield: 4 servings 

NUTRITION PER SERVING 
CALORIES 382; FAT 25g (sat 4 g); PROTEIN 30g; CHOLESTEROL 84mg; SODIUM 85mg; FIBER 1g; CARBOHYDRATE 8g 

Weight Watchers POINTS® Value: 

9 POINTS per fillet

 

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