Connect Community - BCBSIL
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  • Quinoa Cheddar Sliders

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 6 servings 9 oz Cannellini Beans, dry 3 3/4 oz Red Quinoa, dry 1 3/4 cup Water 1/4 cup Panko Breadcrumbs 1 each Egg 1 1/2 tsp Garlic, minced 1 tsp Chipotle Powder 1/4 tsp Salt 3/4 tsp Black Pepper 3/4 cup Cheddar Cheese, shredded…
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • Southwest Salad with BBQ Tofu

    BCBSIL Connect Team
    BCBSIL Connect Team
    Salad Ingredients: Makes 1 serving 3 ounces tofu Chipotle seasoning, to taste 1 cup arugula 1/4 cup bell pepper strips 1/4 cup red onion slices 1/2 cup cooked quinoa 1/4 cup pico de gallo (or chopped tomatoes) 1/2 ounce baked tortilla strips 2 tablespoons…
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • 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
  • RE: Fro Yo vs. Ice Cream

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ounce for ounce, frozen yogurt has fewer calories and is lower in saturated fat than regular ice cream. But, if you choose low-fat ice cream, the calories and saturated fat are about the same. For example, 1/2 cup vanilla low fat ice cream has 100…
    • over 6 years ago
    • Nutrition
    • Ask a dietitian
  • 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 2 years 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
  • Kale Citrus Feta Salad

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 9 servings 8 ounces chopped kale, tough ribs removed 4 ounces peeled orange sections 4 ounces peeled grapefruit sections 1/3 cup crumbled feta Ingredients: dressing 3 tablespoons olive oil 1 tablespoon lemon juice 1/2 tablespoon…
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • Greek Yogurt Parfait, Cucumber Chickpea Salad

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 1 serving 2 tablespoons cooked garbanzo beans* 2 tablespoons diced english cucumbers 3/4 teaspoon extra virgin olive oil 3/4 teaspoon lemon juice 3/4 teaspoon chopped fresh dill Pinch salt Pinch black pepper 1/4 cup Quinoa, Seed…
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • Gingerbread Cookies (Low-Fat)

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 12 servings 3 TBSP Unsalted Butter 3/4 cup Dark Brown Sugar 1/2 cup Unsweetened Applesauce 1 each Egg 1/3 cup Dark Molasses 3 cup All Purpose Flour 1 tsp Baking Soda 2 tsp Ground Ginger 1 tsp Ground Cinnamon 1/2 tsp Ground Allspice…
    • 3 months ago
    • Nutrition
    • Recipe Book
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