Connect Community - BCBSIL
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  • Mexican Tempeh Stuffed Peppers, Avocado Salad

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 8 servings 2 tablespoons canola oil 3/4 cup chopped yellow onion 1-1/2 cups corn kernels 2-3 tablespoons diced jalapeno 2 tablespoons minced garlic 1 pound tempeh 2 cups canned crushed tomatoes, including liquid 1/2 cup low sodium…
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • Vegetable Frittata Stuffed Peppers

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 6 servings 1/4 teaspoon canola oil 6 whole red bell peppers 1.5 oz chopped tomatoes 1.5 oz chopped onions 2.5 oz chopped spinach 2 oz part-skim shredded mozzarella cheese 7 eggs 1/2 teaspoon salt 1/3 cup whole milk 1/4 teaspoons…
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • Wheatberry Corn Tomato Salad

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 18 Servings 2 cup wheat berries, dry 1/2 cup red onion, diced 1-1/2 tsp garlic, minced 1/4 cup scallions, diced 2 cup corn kernels 1 cup tomatoes, diced 1/3 cup balsamic vinegar 1/4 cup canola or olive oil Directions: Simmer…
    • over 1 year ago
    • Nutrition
    • Recipe Book
  • Grilled Salmon, Berry, Avocado Salad

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 1 serving Cooking Spray 4 oz of Salmon, Raw 1/4 tsp Black Pepper 2 cups Spring Mix 1/4 cup Avocado, diced 1/4 cup Red Onions, sliced 1/4 cup Strawberries, sliced 1/4 cup Blueberries 1 TBSP Sunflower Seeds, Unsalted, Roasted 2 TBSP…
    • over 1 year ago
    • Nutrition
    • Recipe Book
  • Traditional Hummus

    Bridgett
    Bridgett
    Ingredients: Makes 4 servings 4 1/2 ounces dry garbanzo beans* 1 tablespoon lemon juice 1 teaspoon chopped garlic 1/2 ounce tahini (sesame paste) 1 tablespoon freshly chopped cilantro 1/4 teaspoon salt 1/8 teaspoon cayenne pepper 2 tablespoons canola…
    • 4 days ago
    • Nutrition
    • Recipe Book
  • Greek Yogurt, Spinach and Artichoke Dip

    Bridgett
    Bridgett
    Ingredients: Makes 6 servings 7 oz Baby Spinach 2 TBSP Shallots, minced ½ tsp Garlic, minced 3 TBSP Fat Free Greek Yogurt 2 TBSP Neufchatel Cream Cheese 2 TBSP Parmesan Cheese, grated 5 oz Canned Artichoke Hearts, chopped 1/3 cup Part Skim Mozzarella…
    • 4 days ago
    • Nutrition
    • Recipe Book
  • Charred Chili Honey Broccoli, Ricotta Crostini

    Bridgett
    Bridgett
    Ingredients: Makes 12 servings of 2 Crostini's 12-inch French baguette, sliced into 24 1/2-inch slices 2 tablespoons canola oil 1.5 pounds broccoli florets 2 tablespoons canola oil 1/2 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons honey 1/2 teaspoon…
    • 4 days ago
    • Nutrition
    • Recipe Book
  • Dark Chocolate Bark

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 15 servings Base 1 1/4 cup Chocolate morsels 1/2 cup dried Strawberries Other suggested flavor combinations: Dark chocolate + 1/2 cup Pepitas, 1/2 tsp dusted Turmeric White chocolate (reserve 4 TBSP for swirling on top) + 1 TBSP…
    • 9 months ago
    • Nutrition
    • Recipe Book
  • No-Bake Cranberry Pear Tart

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 8 servings Crust 2 1/2 cups Walnuts or Pecans, Toasted 1 cup Medjool Dates, Pitted 1/2 tsp Cinnamon Salt, to taste Filling 3 Pears, thinly sliced 1/4 tsp Cinnamon and Nutmeg 1/2 cup Maple Syrup 1/4 cup 100% Apple Juice 1/4 cup Dried…
    • 9 months ago
    • Nutrition
    • Recipe Book
  • Blueberry Coconut Quinoa Flax Bar

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 12 servings 1/2 cup Quinoa, dry 1 cup Water 2 cups Quick-Cooking Oats, dry 2 TBSP Unsweetened Coconut, shredded 1 1/2 tsp Baking Powder 1/4 cup Ground Flaxseed 1 1/2 cups Banana, mashed 3 ea Egg 3 TBSP Canola Oil 3 TBSP Lemon Juice…
    • 29 days ago
    • Nutrition
    • Recipe Book
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