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Veggie Pot Pie

Veggie Pot Pie

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Full of fresh vegetables and cheddar cheese, this recipe offers a colorful take on a classic main dish

  • 2 tablespoons olive oil, divided
  • 1 tablespoon Horizon organic butter
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1 cup each sliced celery, carrots, green beans and mushrooms OR 4 cups frozen mixed veggies
  • 1 cup peeled, diced potatoes
  • 1 teaspoon dried thyme
  • salt and freshly ground pepper to taste
  • 1/4 cup flour
  • 1 cup frozen peas
  • 1 cup Horizon organic half & half
  • 1 cup chicken or veggie stock
  • 1 tablespoon chopped fresh parsley
  • 1 cup Horizon organic shredded cheddar cheese
  • 6 sheets phyllo dough
4.5/5 (44 Votes)

Buddha Stir-Fry

Buddha Stir-Fry

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1. Dissolve the cornstarch in 2 tablespoons of the water

  • tablespoons cornstarch
  • 1 3/4 cups water
  • 1/2 cup low-sodium soy sauce
  • 1/2 teaspoon Asian chili sauce (or to taste)
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • 2 tablespoons minced ginger
  • 1/2 pound green beans, cut into 2-inch pieces
  • 1 red bell pepper, thinly sliced
  • 2 14 ounce packages firm tofu, drained and cut into 1/2-inch cubes
  • 1 cup shredded carrots
  • 1 cup snow peas
4/5 (1 Votes)

Baked Feta and Walnut Salad

Baked Feta and Walnut Salad

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A rustic Greek-style salad with baked feta cheese, walnuts, mixed salad leaves, thinly sliced fresh radish and zucc...

  • 2 teaspoons plus 4 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 6 oz (180g) feta cheese—cut into small cubes
  • 2/3 cup raw walnuts
  • 1 clove garlic—crushed
  • 3 tablespoons lemon juice
  • Pinch of sea salt
  • 6 cups mixed salad leaves of your choice—washed and shaken dry
  • 2 radishes—very thinly sliced
  • 1 zucchini—very thinly sliced
4.5/5 (6 Votes)

Beet and Spinach Couscous

Beet and Spinach Couscous

By

Nutrition Information per Serving: Calories: 200 Total Fat: 1

  • 1 Tbsp Olive oil
  • 2 Tbsp Shallots, chopped
  • 1 cup Couscous, uncooked
  • 1 1/2 cups Beets, fresh, sliced
  • 1/4 tsp Salt
  • 1 cup Spinach leaves
0/5 (0 Votes)

Healthy Drop Cookies- Oaty Banana Bites for Baby

Healthy Drop Cookies- Oaty Banana Bites for Baby

By

Preheat the oven to 375 deg F (180 deg C)

  • 2 oz (1/2 cup) all purpose (plain) flour
  • 2 oz (1/2 cup) wheat germ
  • 4 tbsp unsalted butter
  • 6 oz (1 1/2 cups) rolled oats
  • 2 oz (1/2 cup) brown sugar
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1 large, ripe banana, mashed well
  • 4 tbsp apple juice
4.4/5 (14 Votes)

Easy Raisin Bread for Baby Made with Canned Pumpkin

Easy Raisin Bread for Baby Made with Canned Pumpkin

By

The raisins add quite a lot of sweetness, as does the pumpkin itself, so try to use as little sugar as you can

  • 2 oz (1/2 cup) all purpose flour
  • 1 oz (1/4 cup) toasted wheat germ
  • 1 to 2 oz (1/8 to 1/4 cup) light brown sugar*
  • big pinch baking soda
  • pinch salt
  • 1/2 tsp baking powder
  • big pinch allspice
  • 3/4 tsp ground cinnamon
  • WET INGREDIENTS
  • 1 egg
  • few drops vanilla extract
  • 8 oz (1 cup) pumpkin puree (canned or homemade)
  • 1 tbsp vegetable oil
  • 4 tbsp raisins
5/5 (2 Votes)

Banana Bread

Banana Bread

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Preheat the oven to 325 degrees F

  • 1 cup granulated sugar
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 2 large eggs
  • 3 ripe bananas
  • 1 tablespoon milk
  • 1 teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
0/5 (0 Votes)

Green Bean Salad with Basil and Pine Nuts

Green Bean Salad with Basil and Pine Nuts

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An Italian-style green bean salad with a simple basil and olive oil dressing and freshly toasted pine nuts

  • 10 oz (300g) green beans—halved on the diagonal
  • 3 tablespoons pine nuts
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons finely chopped fresh basil
  • 1/2 clove garlic—minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
4.8/5 (6 Votes)

Pasta with Sundried Tomatoes

Pasta with Sundried Tomatoes

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Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together

  • For the dressing:
  • Ingredients
  • 1/2 pound fusilli (spirals) pasta
  • Kosher salt
  • Olive oil
  • 1 pound ripe tomatoes, medium-diced
  • 3/4 cup good black olives, such as kalamata, pitted and diced
  • 1 pound fresh mozzarella, medium-diced
  • 6 sun-dried tomatoes in oil, drained and chopped
  • 5 sun-dried tomatoes in oil, drained
  • 2 tablespoons red wine vinegar
  • 6 tablespoons good olive oil
  • 1 garlic clove, diced
  • 1 teaspoon capers, drained
  • 2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup freshly grated Parmesan
  • 1 cup packed basil leaves, julienned
4/5 (1 Votes)

Squash and Zucchini Cakes

Squash and Zucchini Cakes

By

Grate zucchini and squash with a fine grater

  • e3 medium zucchini
  • 3 medium yellow squash
  • 1 cup toasted bread crumbs
  • 1 cup shredded Parmesan
  • 1/3 cup minced Vidalia onion
  • 1 large egg, lightly beaten
  • 1 1/2 teaspoons dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup (1 stick) butter
  • 1 jar store-bought marinara sauce
0/5 (0 Votes)