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Recipe Ideas

A Healthy Quick & Easy Spring Dinner Recipes

Saturday, May 6th, 2017




Toss a garlicky, Middle Eastern-inspired yogurt sauce with pasta, shrimp, asparagus, peas and red bell pepper for a fresh, satisfying spring meal. Serve with: Slices of cucumber and tomato tossed with lemon juice and olive oil.


  • 6 ounces whole-wheat spaghetti
  • 12 ounces peeled and deveined raw shrimp (see Note), cut into 1-inch pieces
  • 1 bunch asparagus, trimmed and thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 cup fresh or frozen peas
  • 3 cloves garlic, chopped
  • 1¼ teaspoons kosher salt
  • 1½ cups nonfat or low-fat plain yogurt
  • ¼ cup chopped flat-leaf parsley
  • 3 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon freshly ground pepper
  • ¼ cup toasted pine nuts (see Tip; optional)


  1. Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more. Drain well.
  2. Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and toss to coat. Serve sprinkled with pine nuts (if using).
  • Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.
  • To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring, until fragrant, 2 to 4 minutes.

What’s in Season?

Monday, September 12th, 2016

Winter, spring, summer, and fall each offer their own unique fruits and vegetables for distinct seasonal flavor. Learn to choose and use each season’s best.

When the air is crisp and the leaves start to fall, you’ll love recipes that showcase the season’s best flavors. The smell of apples and pumpkin spice might be in the air, but it’s fall recipes we’re craving. These fresh autumn recipes feature the best of fall flavor and produce. Savory sides, fruity desserts, and all things warm and cozy combine to make us crave fall recipes like crazy. Plan your perfect fall menu this weekend, and dig in.


Grilled Spicy Shrimp

Tuesday, July 5th, 2016

This is dead simple, and totally delicious. Grill up millions of them, take them off the skewers, pile them on a platter, and stick a few toothpicks on. People get the idea pretty quickly, and they disappear…Make them good and spicy, but you can adjust the amount of Sriracha as you’d like.   Love Sriracha’s heat, which is warm, lasting, and assertive without being overbearing. Combine hot sauce with a few everyday ingredients — olive oil, Worcestershire sauce, sugar and cilantro — to create a sublime marinade for shrimp. The oil and sugar give the marinade some viscosity so it doesn’t just season the shrimp but clings to it. However,  it’s the sugar that makes this dish — on the grill, the sugar caramelizes, giving the shrimp a laquered feel, and its sweetness balances the kick of the Sriracha.

Recipe Calls For:

  • 1/3 cup olive oil
  • 1/3 cup Sriracha
  • 1 teaspoon Worcestershire Sauce
  • 3 cloves garlic, crushed
  • 1 handful cilantro, roughly chopped, plus more for garnish
  • 1 teaspoon sugar
  • Salt
  • Freshly ground black pepper
  • 2 pounds large shrimp (16 to 20 count), peeled and deveined


  1. Mix together the Sriracha, olive oil, Worcestershire sauce, garlic, cilantro, and sugar. Season aggressively with salt and pepper. Put in a 1-gallon plastic bag, add the shrimp, and mix together in the bag. Marinate in the fridge for 2 to 4 hours. Or longer.
  2. Heat a grill. Skewer the shrimp (4 to 6 shrimp per skewer) and grill until pink and delicious, 2 to 3 minutes per side.
  3. Remove the shrimp from the grill, slide the shrimp from the skewer using a fork, and pile on a serving platter. Sprinkle with finely chopped cilantro, and throw a few toothpicks in a few shrimp. Watch them disappear.

To find more recipes like this one go to:

Green Eating Makes a Body Good!

Tuesday, March 29th, 2016

We all know we should eat more green foods, but after a few variations on the same salad, juice or smoothie, it’s easy to run out of ideas that excite our taste buds. So, let us give you some suggestions on how to banish the processed food, sugar, and carb habits that lead to fatigue, belly bloat, poor digestion, and constant cravings—Here are some clean “green eating” recipes that will help you look and feel better than ever, no deprivation required!



No-Stress Pasta Recipe

Makes: 7 servings

1 pound whole wheat pasta

4 garlic cloves, diced

2 tablespoons olive oil

4 tomatoes, chopped

1 cup Greek olives, pitted and sliced

2 tablespoons capers

2 tablespoons chopped fresh oregano

1/4 cup chopped fresh basil

1 pound fresh spinach

Salt and pepper or crushed red pepper, to taste

Cook pasta according to package directions. Drain, but don’t rinse. Saute garlic in olive oil. Add tomatoes, olives, capers, oregano, and basil; simmer for 5 minutes, stirring frequently. Toss in spinach at the last minute so that it wilts but doesn’t cook through. Transfer pasta to a large bowl and toss with sauce. Season with salt and pepper or crushed red pepper. Serve.

Nutrition facts per serving: 340 calories, 12g protein, 56g carbohydrate, 10g fat (1g saturated), 8g fiber.



Market-Fresh Stir-Fry Recipe

Makes: 7 servings

2 tablespoons olive oil

3 boneless, skinless chicken breasts, cut into strips

1 large onion, chopped

3 garlic cloves, chopped

1/2 teaspoon salt

4 carrots, chopped

1/2 pound mushrooms, quartered

3 small zucchini, chopped

1 yellow pepper, chopped

1 small head broccoli, chopped

1 small head bok choy, cut into strips

2 tablespoons low-sodium soy sauce

1 tablespoon freshly grated ginger

1/2 teaspoon black pepper

Whole-grain brown rice (optional)

Heat oil in a large pan. Add chicken; cook through. Remove from pan and set aside. Add onion, garlic, and salt. Cook until onion is tender. Add veggies, soy sauce, ginger, and pepper; cook, stirring frequently, until slightly softened. Add chicken; cook for 2 minutes. Serve over a bed of whole-grain rice (if using).

Nutrition facts per serving: 184 calories, 22g protein, 14g carbohydrate, 5g fat (1g saturated), 5g fiber.


Potato and Chickpea Salad Recipe

Makes: 6 servings

1 1/2 pounds baby or new potatoes

1/2 cup dry white wine

1 tablespoon olive oil

3 tablespoons whole-grain mustard

1 teaspoon salt

1 tablespoon fresh thyme, minced

15-ounce can chickpeas, rinsed and drained

2 scallions, minced

1 small red pepper, diced

Cut potatoes into quarters and cook in salted, boiling water until softened. Drain and set aside. In a small bowl, whisk together wine, olive oil, mustard, salt, and thyme. Transfer cooked potatoes to a large bowl. Add chickpeas and pour dressing over the top. Toss to coat. Stir in scallions and red pepper.

Nutrition facts per serving: 190 calories, 5g protein, 31g carbohydrate, 4g fat (<1g saturated), 5g fiber.


Southwest Polenta and Vegetables Recipe

Makes: 7 servings

1 medium onion

1/2 pound button mushrooms

3 small zucchini

1 red pepper

1 tablespoon extra virgin olive oil

4 garlic cloves, diced

1 1/2 teaspoons salt

2 cups corn (frozen or fresh)

14-ounce can black beans, drained and rinsed

14-ounce can diced tomatoes

1 teaspoon fresh thyme

1/2 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon black pepper

18-ounce packaged polenta “log”

2 cups shredded Romano cheese

Cooked spinach (optional)

Chop onion, mushrooms, zucchini and pepper. Preheat oven to 350 degrees F. Heat oil in a large pan.

Saute onion and garlic with 1/2 teaspoon salt for about 2 minutes, or until just soft. Add mushrooms, zucchini, and red pepper; saute for 3 minutes.

Add corn, black beans, tomatoes, thyme, chili powder, cumin, pepper, and remaining salt; simmer for 5 minutes, stirring frequently. While the vegetables cook, lightly oil the bottom of a casserole dish. Slice polenta into 1/2-inch rounds and arrange across the bottom of the dish. When vegetables are cooked but not soft, spoon across top of polenta. Top with cheese and bake, uncovered, for 15 minutes. Serve plain or on a bed of spinach.

Nutrition facts per serving: 342 calories, 23g protein, 38g carbohydrate, 13g fat (7g saturated), 7g fiber.

Slow Cooker Chicken and Rice Soup

Tuesday, January 12th, 2016

Nothing says “comfort” like a piping hot hearty bowl of chicken and rice soup during the chilly fall and winter months. For those who are busy, this easy slow cooker soup can be prepared in the morning before you leave for the day. Simply set it and forget it! You’ll walk in the door to its delicious scent, and the best part is the whole recipe only requires 15 to 20 minutes of preparation.



      Things You’ll Need:


  • 3 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 large carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1/2 cup brown rice
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon sea salt, or to taste
  • 1 pound boneless skinless chicken breasts, chopped
  • 4 cups low-sodium chicken broth


Step 1: Saute the Vegetables

Add the oil, chopped onion, carrot, and celery to a large skillet and heat to medium-high. Saute, stirring occasionally, until onion begins to turn translucent, about 8 to 10 minutes.

While the vegetables are sauteing, soak the rice in water. Drain the rice and add it to the skillet with the vegetables, along with the garlic, Italian seasoning, dried oregano, dried basil and salt. Saute another 3 minutes, until the garlic becomes very fragrant.

Step 2: Transfer Ingredients to a Slow Cooker

Transfer the sauteed vegetable and rice mixture to a large slow cooker. (The one used in this recipe is a 6-quart.) Add the raw chopped chicken to the slow cooker. Pour the chicken broth into the slow cooker and stir everything together well.

Step 3: Set It and Forget It!

Secure the lid of the slow cooker, plug it in, and turn it on to its lowest setting. Allow the soup to cook 6 to 8 hours on low. If possible, stir the soup every 2 hours.

Step 4: Give a Final Stir Before Serving

Remove the lid of the slow cooker and stir the soup well. The soup is done when it is thick, the chicken is cooked through, and the rice is puffy. Serve in large bowls with bread or crackers.



Hottest Holiday Cookies

Wednesday, December 2nd, 2015

Perhaps you want to step outside the box of the normal cookie recipes during the holiday season or have a fun cookie baking activity with the kids while they are home for the holidays! Well, you can be sure to find the perfect recipe for your cookie baking experience in these recipes! Here are some of the best holiday cookies. Whether you’re baking for an office party, cookie swap or family get together, these cookies are showstoppers.


Easy Homemade Salad Dressing in 1, 2, 3!

Monday, September 29th, 2014

Ban the bottle. Boring, premade salad dressings filled with preservatives, food colorings, and other fillers simply don’t belong on your dinner plate.

Did you know whipping up homemade salad dressing only takes a few minutes and tastes so much better than the bottled varieties? Plus, one salad dressing recipe can make enough for multiple meals. Let’s get mixing!

Buttermilk Ranch Dressing

You don’t have to give up your love of ranch dressing when making healthier choices. This low-fat option from EatingWell comes together in just five minutes with reduced-fat mayonnaise and fresh chopped herbs. Try this homemade salad dressing as a dip for baby carrots or green pepper slices.

Roasted Tomato Vinaigrette

Are you looking for a new way to spice up roasted potatoes or grilled shrimp? A drizzle of this tomato vinaigrette from EatingWell will do the trick. At just 19 calories for 2 tablespoons, go ahead and indulge. This salad dressing keeps for up to a week in the refrigerator.

Creamy Caesar Dressing

How do you make a traditionally calorie-heavy salad dressing better for you? Use fat-free yogurt as the base! This creamy Caesar dressing from MyRecipes is packed with flavor from the fresh garlic, lemon juice, and anchovy paste. Try this recipe on a classic Caesar salad or as a sandwich spread to liven up a grilled chicken sandwich.

Classic Vinaigrette

One of the easiest salad dressings to whip up last minute is an oil- and vinegar-based vinaigrette. This recipe from MyRecipes uses spicy Dijon mustard to give the dressing a zesty kick. Try tossing this salad dressing over a whole-grain pasta salad studded with fresh chopped vegetables.

Cranberry Vinaigrette

Love fruity dressings? This low-fat cranberry vinaigrette from MyRecipes is the perfect condiment for a turkey sandwich or as a topper for skinless chicken breasts hot off the grill. Of course you can also use this dressing on a bed of leafy greens such as spinach or romaine lettuce.

Cucumber Yogurt Dressing

At less than 2 grams of fat per tablespoon, this homemade salad dressing from Health might become your go-to condiment. Dried dill and balsamic vinegar give this creamy dressing a flavorful punch. The low-fat yogurt and cucumber keep your calorie count in check. Delicious!

Are you ready to make your own homemade salad dressing? By using low-fat versions of your favorite salad dressing bases, fresh herbs, and vegetables, you can make truly healthy condiments.

Visit the Wayfield Foods free shopping list organizer and start planning meals with your health in mind.

A Low-Carb, Healthy Jambalaya Recipe Your Family Will Love

Monday, September 29th, 2014

Healthy jambalaya recipes for low-carb diets offer the authentic flavor you’d expect from this traditional Louisiana Creole dish without all the carbs. Jambalaya is traditionally more of a thick rice stew than a soup, but for those limiting carbs, you can prepare a healthy jambalaya recipe using finely chopped cauliflower in place of the rice. This substitution not only offers the right presentation and texture, the flavor of this cruciferous vegetable mingles with the other ingredients to provide a delicious meal the entire family will enjoy, but without the insulin spike.

Subtitute Cauliflower for Rice for a Healthy Jambalaya Recipe

While rice is a staple ingredient in traditional jambalaya, just a half cup of white rice contains 22 grams of carbohydrates, according to the USDA. Cauliflower, on the other hand, only has 2.66 grams of carbs per half cup, notes the USDA, and makes an excellent substitute. Prepare it in a food processor or use a grater until it reaches rice size. This recipe for cauliflower rice from What’s Cooking America will guide you through the preparation, but for your jambalaya, don’t precook the cauliflower rice. Instead, add it to your recipe for the last 10–15 minutes and simmer, covered.

Low-Carb Veggies in Jambalaya

Other common ingredients used in this traditional Louisiana Creole dish are also low in carbs. A large onion is not high in carbohydrates. Garlic is higher in carbs than onion, but jambalaya recipes only call for a small amount. Bell peppers add about the same amount of carbs as onion, and according to About Health, a medium stalk of celery has only 1 gram of net carbs. Canned tomatoes are fairly low in carbs, too.

Shrimp: Low in Calories and in Carbs

Shrimp is a traditional ingredient in many jambalaya recipes that’s not only low in carbs, but also low in calories. According to CalorieKing, one small shrimp has only 5 calories and less than 0.1 grams of carbs, so it makes an ideal choice for a healthy jambalaya recipe with all the taste you’re looking for. This jambalaya recipe from the Food Network uses shrimp, and you can substitute your cauliflower rice for the white rice for a low-carb meal your family will love.

Healthy Jambalaya Recipe Alternative with Chicken

Jambalaya can also be made with chicken without adding carbs. Just replace the shrimp with 1.5 to 2 pounds of chicken cut up into bite-size cubes. Along with the chicken, add a half pound of smoked turkey sausage, also cut into bite-size pieces.

Healthy jambalaya recipes can be converted fairly easily to slow cooker recipes, too. How long the recipe should cook will depend on the meat you choose to include. Visit the Wayfield Foods free shopping list organizer and start planning meals with your health in mind.

Pot Roast Basics for the Man in the Kitchen

Thursday, September 4th, 2014

When you eat a bite of a tender roast, you’re enjoying comfort food at its best. Whether it’s being served at an elegant dinner party, a romantic dinner, or a Sunday family get together, pot roast is a recipe staple. Traditional pot roasts are large cuts of beef browned and slow cooked in liquid until tender.

If you’re a man who knows his way around a kitchen, you’ll want a roast in your cooking arsenal. But before you get started, you’ll need to know some basics.

The Basics

For the perfect roast every time, follow these instructions:

Choose your meat: Popular cuts of meat include those that tend to be tough yet become tender after slow cooking. These include chuck roast, arm roast, rump roast, and brisket. The average size for a roast is three to five pounds. Be sure to trim excess fat off the roast before cooking or have your butcher do it for you.

Choose your cooking method: Pot roasts are cooked on the stove, in the oven, or in a slow cooker. Since all three methods get the job done, how you cook your roast is your preference.

Prep your ingredients: Most roast recipes include root vegetables and seasonings to make it a complete one-pot meal. These usually include potatoes, turnips, fresh green beans, carrots, celery, and/or onions. Prepping your ingredients ahead of time ensures they’re ready when you need them.

Brown the meat: Browning (or searing) adds flavor and texture to your roast. To brown, first rub your roast lightly with salt and pepper. Next, heat one tablespoon olive oil in a Dutch oven or large skillet and brown meat approximately two minutes per side.

Cook the roast: Pot roasts cook slowly and require several hours of cooking time. Follow these guidelines for each cooking method:

  • Stovetop: Fill a large Dutch oven or cast iron pot with enough liquid (water, tomato juice, or beef broth) to cover about two-thirds of the roast; add onion and seasonings according to your recipe. Bring the water to a boil, reduce heat, cover, and simmer the roast for two hours. Add the remaining vegetables and simmer until tender—about an hour.
  • Oven: Place onions and roast in a roasting pan or large covered casserole; add liquid and seasonings according to your recipe. Cover with foil or an oven-proof lid and bake at 325 degrees for two hours. Add remaining vegetables and cook one more hour, until the roast and vegetables are fork tender.
  • Slow cooker: Place the roast in a slow cooker and add vegetables and seasonings; add liquid according to your recipe and cook on low for six to eight hours.

Tips and Tricks

  • If you’re cooking your roast in the oven, you can add all vegetables at the beginning. Simply reduce the heat to 300 degrees and cook for about three hours.
  • Cut your vegetables equally to ensure even cooking.
  • When making a roast on the stove or in the oven, onions are added at the beginning of cook time to add flavor, but they often turn mushy. Adding additional onions with the other vegetables later gives you some that are the perfect consistency for eating.
  • For a delicious crust, lightly coat your roast in flour before browning.


Now that you know the basics, check out these pot roast recipes:

Visit the Wayfield Foods free shopping list organizer and start planning meals with your health in mind.

6 Healthy Recipes for Corn

Tuesday, September 2nd, 2014

We often think of corn as a vegetable, but it is actually part of the grain group, as the USDA notes. Corn contains essential vitamins and minerals for good health, including B vitamins, fiber, and antioxidants, according to The World’s Healthiest Foods. However, we tend to load corn up with butter, oils, and salt, which diminishes its overall value as a healthy whole grain. Here are six recipes for corn that enhance its flavor in a healthier manner:

  1. Barbecue corn: Purchase unshucked corn on the cob. Pull back the outer husk, remove the corn silk, and lightly brush the corn with your favorite barbecue sauce. Pull the husk back over the corn and grill. The husk, along with the barbecue sauce, holds in the moisture and makes for a perfectly seasoned corn on the cob.
  2. Smoked corn: If you like to smoke your own meats like pork and chicken, you can smoke corn, too! Just add your corn on the cob to the smoker during the last 30 minutes of cooking for deliciously smoked corn that does not require additional seasoning.
  3. Chili lime corn: A simple way to prepare corn is to squeeze lime juice over the top and add a sprinkle of chili powder. Grill as you normally would. For added heat, use a dash or two of your favorite hot sauce.
  4. Corn and black bean salsa: Salsa is a great way to use leftover corn on the cob. While holding the corn on the cob vertically over a cutting board, use a knife to carefully shave all the corn off the cob. Combine with a can of rinsed black beans, chopped onion, chopped tomato, a drizzle of olive oil, and fresh cilantro for a great salsa recipe. Or try this recipe for corn salsa from the Food Network.
  5. Corn and shrimp boil: A shrimp boil is an amazing way to incorporate corn into a healthy dish. Prepare a large pot of water by adding Old Bay seasoning (to your liking). Place small creamer potatoes and corn on the cob into the pot. When the potatoes are beginning to soften, add your peeled and deveined shrimp. The shrimp will cook in just minutes. At that time, remove the corn, potatoes, and shrimp. Serve immediately family style. Feel free to add additional seafood, like clams or blue crabs, to create a real feast. If your taste buds want more of a kick, try this Cajun shrimp boil recipe from
  6. Corn guacamole: Corn is great paired with avocado, which SuperFoodsRx notes is a delicious, nutrient-dense superfood. You can make guacamole with a few simple ingredients, including avocado, fresh cilantro, red onion, and lime juice. Add in fresh corn for a tasty textural component. It’s incredible on tacos or served over grilled fish.

With a little creativity in the kitchen, you can think of so many recipes for corn that do not require you to use excess fats and salt. Just think about the different spices, vegetables, and proteins that complement the sweet taste of fresh corn.

Visit the Wayfield Foods free shopping list organizer and start planning meals with your health in mind.