Issuu

a special message from our team

This holiday season, we’re excited to celebrate with you through our Season of Sharing campaign! At Healthy Family Project, we believe that being a healthy family during the holidays is all about balance - enjoying healthy foods and treats in moderation, embracing cherished traditions, and staying active with holiday fun. Most importantly, it’s about giving back.

In this cookbook, you’ll find 23 delicious recipes, perfect for the season, featuring our wonderful campaign partners. Thanks to your support, we’ve donated more than 1.2 million meals to families facing food insecurity in your community. Together, we’re making a difference, one meal at a time.

Wishing you a joyful, balanced, and giving holiday

meet our registered dietitian

Healthy Family Project collaborates with registered dietitians focusing on the important role food plays in overall health, plus sharing kid-friendly recipes to add more fresh produce to your family's diet.

Julie Lopez, RD

Healthy Family Project

Registered Dietitian & Food Rx Host

winter produce peak of the season!

Apples

Avocados

Bananas

Beets

Bok Choy

Broccoli

Brussels Sprouts

Cabbage

Carrots

Celery

Cauliflower

Citrus

Cranberries

Dates

Greens

Green beans

Kiwi Leeks

Lemons & limes

Mango

Mushrooms

Parsnips

Pears

Pomegranates

Potatoes

Rutabagas

Strawberries (FL)

Sweet onions

Sweetpotatoes

Tomatoes (greenhouse)

Turnips

Winter Squashes

Embrace the peak of the season's winter produce like citrus, sweet potatoes, leafy greens, and more to stay nourished and support your health throughout the colder months.

instant pot apple cider

INGREDIENTS

8 Apples From New York, quartered

4 c. water

2 cinnamon sticks

Whipped cream & cinnamon for garnish

DIRECTIONS

1. Pressure cook on high for 15 minutes.

Place apples in instant pot and pour water over. Add cinnamon sticks.

2. Let the pressure naturally release for an additional 15 minutes then quick release to finish.

3. Strain apples through sieve, mashing them to push them through

4 Strain a second time (or press through cheese cloth for less cloudy apple cider).

5. Refrigerate and stir before serving.

6. Garnish with whipped cream & cinnamon.

PREP TIME: 5 MINUTES

COOK TIME: 30 MINUTES

SERVINGS: 5 CUPS

strawberry vanilla sparkler

INGREDIENTS

1 can Evolution Fresh® Strawberry Vanilla Real Fruit Soda

1/2 cup coconut water

Fresh strawberries (for garnish)

Ice cubes

PREP TIME: 5 MINUTES

SERVINGS: 1

DIRECTIONS

Fill a glass with ice cubes. 1. Pour the coconut water into the glass 2. Add the Strawberry Vanilla Real Fruit Soda 3. Garnish with fresh strawberries. 4. Serve and enjoy your refreshing strawberry vanilla mocktail!

holiday frozen yogurt bark

INGREDIENTS

2 cups of Chobani® Zero Sugar*

Vanilla Greek yogurt

3 kiwis, peeled

5 Strawberries

PREP TIME: 4 HOURS

SERVINGS: 6

DIRECTIONS

1. Line a rimmed baking tray with baking paper.

Thinly slice the kiwis and then, using a tree-shaped cookie cutter, cut a tree from each slice

2. Pour the yogurt into the center of the tray and spread evenly.

3. Place the kiwi trees, strawberries, and cranberries as desired onto the yogurt

4. Freeze until completely solid (approx. 4 hours).

5. Cut into sections and serve.

6. Place sections into a zip lock bag and store in the freezer. 7

strawberry granola bars

INGREDIENTS

2 bags Crispy Green FreezeDried Strawberry Crispy Fruit, roughly chopped

¾ cup unsalted butter, softened

¾ cup packed brown sugar

2 large eggs

1 tsp vanilla extract

1 tsp. strawberry extract

1 ½ cup all-purpose flour

2 ½ cup quick oats

½ tsp. salt

¾ cup white chocolate chips, melted

PREP TIME: 15MINUTES

COOK TIME: 30 MINUTES

SERVINGS: 12 BARS

DIRECTIONS

Preheat oven to 350° Spray a 9x13 pan with nonstick baking spray

In mixing bowl, cream the butter and sugar Add the eggs and extracts and beat again

In another bowl, stir together the flour, oats, and salt Slowly add to the creamed mixture It will be very thick

Remove ¼ cup chopped strawberries and chop very finely. Place in a sealed bag and set aside.

4. Stir the rest of the strawberry pieces gently into the batter.

Press dough evenly into prepared pan. Bake for 15-18 minutes. Remove and let cool completely on wire rack.

Trim the outside edges off the entire block of bars, then cut into 12 even bars

Melt white chocolate wafers chips Spoon into a plastic baggie and cut one corner off

Drizzle over the tops of the bars and sprinkle with the reserved strawberry pieces Store in a tightly sealed container on counter.

rotisserie chicken with sunflower crisp chopped salad

PREP TIME: 10 MINUTES

COOK TIME: 25 MINUTES SERVINGS: 4

INGREDIENTS

1 (10 9-ounce) package Fresh Express® Sunflower Crisp Chopped Kit®

1 large butternut squash, peeled & cut into 1-inch cubes

1 rotisserie chicken

1 tsp. Italian seasoning

1 tsp. salt

2 Tbsp. olive oil

DIRECTIONS

Toss butternut squash in bowl with Italian seasoning and olive oil. Arrange in single layer on a sheet pan Sprinkle with a little salt

Bake for 25 minutes or until tender

Remove from oven and cool

Place the greens from the Fresh Express® Sunflower Crisp Chopped Kit® into a large bowl; add the butternut squash and mix well. Toss with the salad dressing. Add the toppings; toss to combine.

Serve with the rotisserie chicken.

holiday meatballs

INGREDIENTS

Meatballs

1 pound ground beef

1 cup bread crumbs

2 eggs

¾ cup Garden Fresh Gourmet®

Jack's Special® Salsa

2 teaspoon salt

1 tablespoon oil

Sauce

1 ¼ cup Garden Fresh Gourmet®

Jack's Special® Salsa

¼ cup honey

1 tablespoon vinegar

1 ½ tablespoons cornstarch

PREP TIME: 1 HR 20 MINUTES

COOKTIME: 10 MINUTES

SERVINGS: 30 MEATBALLS

DIRECTIONS

Mix ground beef, bread crumbs, eggs, ¾ cup of Garden Fresh Gourmet Jack’s Special Salsa, and salt in a bowl, being careful not to overmix.

Shape mixture into evenly-sized spheres (approximately 1” in diameter) Chill covered in the refrigerator for one hour

Heat oil in a skillet over medium heat Cook meatballs covered in skillet, frequently shaking the skillet to evenly cook all sides, for 6-7 minutes.

Place meatballs on a paper towel-covered plate.

To make the sauce, heat salsa, honey, vinegar, and cornstarch in a small saucepan on medium heat. Whisk until combined, and continue to stir until thickened.

Coat the meatballs in the sauce and serve.

ginger lemon mocktail

INGREDIENTS

2 ounces Health-Ade Ginger

Lemon Kombucha

1/2 oz fresh lemon juice

1/2 oz sparkling water

Splash of simple syrup

Lemons, for garnish

PREP TIME: 5 MINUTES

SERVINGS: 1

DIRECTIONS

Combine fresh lemon juice, a splash of simple syrup, and Health-Ade Ginger Lemon Kombucha. Top with sparkling water. 1.

Garnish with lemon 2

bacon-wrapped roasted asparagus

INGREDIENTS

1 lb. bunch asparagus, woody ends removed 5 slices Hormel® Natural Choice® bacon Olive oil

Salt & pepper to taste

PREP TIME: 5 MINUTES

COOK TIME: 15-20 MINUTES

SERVINGS: 4

DIRECTIONS

Preheat oven to 400 degrees 1. Coat asparagus with olive oil, salt, and pepper 2. Bundle asparagus in 4 bundles and wrap with bacon. 3

Put on cookie sheet and roast for 15 - 20 minutes until bacon is crispy and asparagus is cooked through 4

buffalo chicken rice bowls

INGREDIENTS

12 oz. cooked shredded chicken breast

1/4 cup buffalo sauce (or less, to taste)

2 cup cooked jasmine rice

1 12 oz bag broccoli slaw

1 cup halved cherry tomatoes

1 avocado diced

2 green onions sliced

4 Tbsp. Litehouse®

Homestyle Range Dressing

DIRECTIONS

Toss chicken with buffalo sauce. 1. Assemble bowls with rice, chicken, broccoli slaw, tomatoes and avocado. Drizzle with dressing and sprinkle green onions on top. 2.

PREP TIME: 10 MINUTES

COOK TIME: 10 MINUTES

SERVINGS: 4

smashed yellow potatoes

INGREDIENTS

1 bag The Little Potato Co.™ Little Yellows™ potatoes

2 tablespoons extra virgin olive oil

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

4 tablespoons plain Greek yogurt

Chives for garnish

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES

SERVINGS: 4

DIRECTIONS

Preheat oven to 450F.

1. Poke each potato a few times with a fork Place on microwave safe plate

Place paper towel over potatoes Microwave on HIGH 2 minutes. Turn potatoes over and microwave on HIGH additional 2 minutes, or until tender. Remove from microwave and let cool

Cut potatoes in half width-wise and toss in olive oil, garlic powder, salt and pepper. Place skin-side-up on parchment-lined baking sheet. Gently press down each potato with a potato masher until about ½-inch thick

Bake 30 minutes, turning potatoes halfway through cooking, until potatoes are browned.

Let cool slightly before topping with yogurt and chives.

veggie cups

INGREDIENTS

1 12 oz jar of Marzetti® Classic Ranch

Veggie Dip

6 stalks celery

1 pound whole carrots, peeled

PREP TIME: 20 MINUTES

SERVINGS: 16

DIRECTIONS

Cut the 6 stalks celery, 1 pound whole carrots, peeled.

Place about 2 Tablespoons from the 12 oz container Marzetti® Ranch Veggie Dip into the bottom of each individual serving cup Place veggie sticks into the dip in the bottom of each cup.

Place the veggie sticks into the dip in each cup.

For a festive touch, add turkeythemed stickers to each cup for Thanksgiving or the holidays!

date bark

INGREDIENTS

10-12 Pitted Natural Delights®

Medjool Dates

2 tbsp.of peanut butter

2 tbsp. of chopped peanuts

1/2 cup dark chocolate chips

1 tsp of coconut oil

flaky sea salt

PREP TIME: 10 MINUTES

CHILL TIME: 10 MINUTES

SERVINGS: 10

DIRECTIONS

1. Drizzle and spread peanut butter on top Sprinkle with chopped peanuts.

Line a small baking sheet with parchment paper. Press split dates into a rectangle, overlapping them slightly.

2. Melt chocolate with coconut oil, then drizzle and spread over the dates.

3 Sprinkle with flaky sea salt. Freeze for 10-15 minutes until set.

4. Chop into 10 pieces and enjoy. Store in fridge or freezer. Let thaw a few minutes if frozen before eating

plantspired steak nachos

INGREDIENTS

1 pkg nasoya® Plantspired® Steak

16 oz. thick tortilla chips

2-3 cup shredded Mexican blend

cheese

2-3 T cilantro, chopped

1/4 cup tomatillo salsa

Avocado creme & lime slices for garnish

PREP TIME: 10 MINUTES

COOK TIME: 5 MINUTES

SERVINGS: 8

DIRECTIONS

Preheat oven to 450 degrees 1 Scatter the chips in an even layer across a large sheet pan lined with parchment paper and sprinkle on cheese Set aside

Heat nonstick pan over medium heat for 30 sec. Add 1 T, of oil to the pan. Add unwrapped, refrigerated Plantspired Steak to pan and stir for 2 min. and 30 sec.

Bake the nachos on the middle oven rack for 5-10 minutes until the cheese is melted and chips begin to brown.

5. Serve warm.

Top the nachos with the steak, tomatillo salsa, avocado crema, cilantro, and limes slices

pomegranate goat cheese crostini

INGREDIENTS

1 loaf crusty french bread

2 Tbsp olive oil

4 oz. honey goat cheese

8 oz cream cheese

1 1/2 cups of POM Wonderful®

Pomegranate Arils

1 Tbsp. fresh mint very finely diced

PREP TIME: 5 MINUTES

COOK TIME: 15 MINUTES

SERVINGS: 24

DIRECTIONS

Preheat oven to 350°F.

1. Slice French bread into ½-inch slices and arrange on a baking sheet

Drizzle with olive oil and bake for 15 minutes or until golden brown.

3. In a bowl, beat goat cheese and cream cheese until smooth and fluffy.

4. Spread the cheese mixture on each slice of bread.

6 Serve immediately.

Top with pomegranate arils and a small amount of mint.

blue cheese stuffed mushrooms with sweet onions

INGREDIENTS

16 oz fresh portobello

mushrooms, stems removed

8 oz blue cheese crumbles

2 medium Shuman Farms

RealSweet® sweet onions, sliced into rings

¼ cup of olive oil

DIRECTIONS

Preheat grill for high heat –approximately 375°F (190°C) – and lightly oil grate

1. Fill the mushroom caps with blue cheese Place onion slices and the mushrooms (cheese side up) on the grill 2. Cook and turn the onions frequently until tender

PREP TIME: 10 MINUTES

COOK TIME: 10 MINUTES

SERVINGS: 4

3 Without turning them, cook mushrooms until tender and cheese has melted

4. Move mushrooms to a serving plate and top with grilled onions

broccoli salad with mandarins

INGREDIENTS

6 cups broccoli florets, cut slightly smaller than bite size 1/4 cup raisins

10 slices turkey bacon, cooked and chopped small

4 The Satsuma Company mandarin oranges, peeled and separated

1/2 small sweet onion, very thinly sliced

1/2 cup poppy seed dressing

PREP TIME: 10 MINUTES

COOK TIME: 12 MINUTES

SERVINGS: 10

DIRECTIONS

Preheat the oven to 425 degrees. 1. Put turkey bacon on large baking sheet and put in oven

Spray separate baking sheet with olive oil spray and spread out broccoli in a single layer across 3. Spray with olive oil spray and sprinkle with salt.

Roast in the oven for 10-12 minutes, or until barely beginning to brown on the edges. Let the broccoli cool completely before combining with the other salad ingredients.

In a large bowl, combine cooled salad ingredients and toss with dressing.

meatball stuffed mushrooms

INGREDIENTS

1 pound South Mills Champs™

baby bella mushrooms, cleaned and stems removed

1 pound lean ground turkey

1/4 cup whole wheat breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

DIRECTIONS

Preheat oven to 350°F and line baking sheet with foil

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1 large egg

1 cup marinara sauce (lowsodium)

1/2 cup shredded mozzarella (or part-skim cheese)

PREP TIME: 30 MINUTES

COOK TIME: 25 MINUTES

SERVINGS: 28

In a bowl, mix breadcrumbs, garlic powder, onion powder, salt, and pepper

Add ground turkey and egg, mixing until combined

Place mushrooms upside down on the sheet, top each with a tablespoon of meat mixture, and drizzle with marinara.

Bake for 15-20 minutes. Add mozzarella and bake for another 5 minutes until melted. 5.

Serve and enjoy! 6.

healthy green bean casserole

INGREDIENTS

1lb SunDirect Produce Co. green beans

2 tablespoons unsalted butter

2 cloves garlic minced

2 green onions sliced

1/8 teaspoon salt

1/8 teaspoon pepper

1/2 cup half-and-half

1/4 cup sliced almonds toasted until golden

PREP TIME: 10 MINUTES

COOK TIME: 15 MINUTES

SERVINGS: 4

DIRECTIONS

Bring 2 quarts of water to a boil in large saucepot; add green beans and cook uncovered, 4-5 minutes, or until tender 1.

2. Toss half-and-half mixture with green beans and top with almonds.

Heat butter in skillet over medium heat; add garlic and onion, and cook 1-2 minutes. Add salt, pepper and half-and-half, and simmer 7 minutes, or until half-and-half is reduced slightly.

orange smoothie bowl

INGREDIENTS

2 Sunkist® oranges peeled, segmented

8 oz. low-fat vanilla yogurt

1 ripe banana

¼ cup 2% milk

Granola for topping

Optional: Sliced oranges

PREP TIME: 5 MINUTES

SERVINGS: 2

DIRECTIONS

1. Pour into bowl and top with sliced oranges and granola.

Blend yogurt, oranges, banana and milk in blender until smooth. Add additional milk if too thick.

baked caprese french bread pizza

INGREDIENTS

1 loaf French bread

2 Tbsp. olive oil

¼ tsp. garlic powder

8 oz. fresh mozzarella cheese, sliced

4 SUNSET® Campari® tomatoes, sliced

8 basil leaves, chopped

2 Tbsp balsamic glaze optional

PREP TIME: 10 MINUTES

COOK TIME: 8 MINUTES

SERVINGS: 8

DIRECTIONS

Preheat oven to 375°F

1 Cut French bread into fourths, slice each fourth in half lengthwise to make 8 even pieces.

2. Place bread on baking sheet Brush with olive oil and season with garlic powder. Top with cheese and tomatoes. Season with salt and pepper, to taste.

Bake 6-8 minutes, or until cheese is melted and bread is toasted.

Remove from oven and top with chopped basil. Drizzle with balsamic glaze, if desi

easy no bake peanut butter fudge

INGREDIENTS

Cooking spray

1 cup (2 sticks) unsalted

butter

1 1/2 cups Teddie All

Natural Smooth Peanut

Butter

1 cup brown sugar

2 tsp. vanilla extract

3 1/2 c. powdered sugar, sifted

PREP TIME: 5 MINUTES

COOK TIME: 5 MINUTES

CHILL TIME: 2 HOURS

SERVINGS: 64 1" SQUARES

DIRECTIONS

1. Melt butter in small saucepan over low heat.

Spray an 8" square or 8"x11" baking dish with cooking spray. Set aside.

2. Add peanut butter, brown sugar, and vanilla. Whisk until combined and sugar dissolves.

3. Stir in powdered sugar until fully mixed.

4. Spread fudge mixture evenly into prepared dish.

5. Cover and chill for 2 hours.

6. Slice into 1-inch squares.

superfruit ice cream float

INGREDIENTS

1/2 cup water

1/4 cup of Uncle Matt's™

Organic Superfruit Punch

2 1/2 cups frozen blueberries

1 1/2 cups frozen raspberries

2 1/2 cups vanilla ice cream

1/2 cup chilled sparkling water

DIRECTIONS

In a saucepan, cook 2 cups blueberries, 1 cup raspberries, water, and juice on medium for 8-10 minutes until berries release juices. 1 Blend the berry mixture until smooth, then strain. Chill in the fridge for 3 hours.

3. COOK TIME: 10 MINUTES

CHILL TIME: 3 HOURS

SERVINGS: 4

2. Layer glasses with berry syrup, berries, and ice cream Top with sparkling water. Serve immediately.