Weekly Recipes: June 6th 2022 – Judy Matusky, RDN, LDN

Whipped Feta Dip

Whipping feta cheese in the food processor with plain yogurt transforms it into a light and creamy base for this silky dip. The savory, saltiness of the feta is balanced with a sweet drizzle of honey and the roasted red peppers give this white canvas a pop of color. This is a deliciously light dip,…

Light and Refreshing Summer Sips

Now that the weather is finally cooperating and we are enjoying our outdoor spaces, I thought I would continue the theme of light and refreshing summer drinks by rounding up some of my favorite cocktails. My previous post of herbal peach iced tea is perfect for the entire family. These summer beverages are a bit…

Mushroom and Spinach Quiche with a Spaghetti Squash Crust

Using vegetables in place of flour for the crusts of pizza and quiche is a brilliant, low-calorie, nutrient dense swap. I used the original veggie pasta, spaghetti squash, for the crust for this recipe but you could use spiralized sweet potato or zucchini noodles or even broccoli or cauliflower rice. …

Garden Lasagna (without the noodles)

Who needs lasagna noodles to make vegetable lasagna. Here’s a gluten-free option, using only vegetables, cheese and tomato sauce for each layer. Grill or roast sliced eggplant, zucchini and red peppers. Saute chopped kale in olive oil. Layer the vegetables with tomato sauce (homemade or your favorite jarred sauce), and a cheese mixture of part-skim…

Deliciously Moist Baked Chicken Breast (with only 3 additional ingredients)

This is a recipe that was suggested to me by someone who attended one of my cooking classes. It’s become a favorite because not only is it fast, easy and delicious; it’s also incredible moist, which can be a challenge when baking boneless, skinless chicken breast. An added bonus, it’s pretty enough to serve at…