Connect Community - BCBSIL
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  • Beef Barley Soup

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 10 servings 3/4 cup pearl barley (dry) 2 tablespoons canola oil 6 ounces top round beef, diced small 3 ounces yellow onion, diced small 1 ½ ounces diced celery ¼ cup carrots, diced small ½ leek, diced 1 clove garlic, chopped 8 cups…
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • Sheet Pan Tofu & Vegetable Fajitas

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 5 servings 2 ¾ tsp Garlic, fresh, minced 3 TBSP Lime Juice ½ tsp Canola Oil 1 tsp Black Pepper 1 tsp Cumin, ground 1 ¾ tsp Chili Powder 3 TBSP Orange Juice ½ tsp Salt 1 pound Tofu, extra firm 1 cup Red Onion, julienned 2.5 cups…
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • Sweet Potato Crostini Pear Goat Cheese Fig Arugula

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 6 servings 1 large Sweet Potatoes, fresh Cooking Spray 1/8 tsp Kosher Salt 1 Bosc Pears, fresh, sliced thin 2 tsp Lemon Juice, fresh 2 TBSP Fig Spread 3/4 cup Arugula, fresh 1/4 cup Goat Cheese Directions: Preheat oven to 350…
    • 19 days ago
    • Nutrition
    • Recipe Book
  • Carrot Ginger Dressing

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 32 Servings 1 cup + 2 tablespoons grated carrots 1/4 cup rice wine vinegar 2 teaspoons white miso paste 3 tablespoons minced fresh ginger 2 tablespoons chopped yellow onion 1/8 teaspoon salt 1/2 cup canola oil Directions: …
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • Roasted Green Beans with Garlic

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 11 servings 1 3/4 pounds fresh green beans, trimmed 2 tablespoons canola oil 7 garlic cloves, thinly sliced 1/4 teaspoon salt 1/8 teaspoon ground black pepper Directions: Preheat oven to 400 degrees F. Toss all ingredients…
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • Cajun Coleslaw

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 8 servings 1 TBSP Grey Poupon 1 TBSP Olive/Canola Oil 90/10 blend 1 TBSP Fresh Lemon Juice 1 TBSP Ketchup 1 TBSP Cajun Seasoning 1 tsp Tabasco Sauce 3 TBSP Light Mayo 1/2 cup Red Bell Peppers 12 Ounces Green Cabbage, Shredded …
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • Vegetable Bulgur “Bolognese” Sauce

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 6 servings sauce 1/3 cup dry bulgur wheat 1 head cauliflower, core removed, cut into large florets 1/2 cup carrots, cut into 1-inch pieces 1/2 large Portobello mushroom, sliced 1/2 medium yellow onion, roughly chopped 2 tablespoons…
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • Butternut Squash Spaghetti, Cauliflower Cream Sauce

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 6 servings Ingredients Cauliflower Cream Sauce 1 tsp Garlic, minced 3/4 tsp Canola Oil 1/2 cup Vegetable Broth 7 oz Cauliflower, chopped 1/2 cup Whole Milk 1/4 tsp Salt Ingredients Cauliflower Cream Sauce 5 oz Whole Wheat Spaghetti…
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • Farro Risotto Cannellini Beans Arugula Sun-Dried Tomatoes

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 4 servings Ingredients 8 oz Cannellini Beans, dry 2 cups Vegetable Broth, Low Sodium 1 TBSP Canola Oil 2 oz Fennel, finely diced 2 oz Yellow Onion, diced 2 tsp Garlic, minced 8 oz Farro Grain, dry 1/4 cup Dry White Wine 1 oz Sun…
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • Lunch Bento: Chicken, Pita, Salad, Grapes

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: 1 box 3 ounces grilled chicken breast, chilled 1 6-inch whole wheat pita pocket 1/2 cup spring mix 2 slices fresh tomato 2/3 cup seedless grapes Directions: In a bento box or other container with four compartments, place in each compartment…
    • over 2 years ago
    • Nutrition
    • Recipe Book
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