Weekly Recipe Ideas - Crohn's and Colitis

This week's recipes are courtesy of Everyday Health

 

Smoothie


Strawberry Banana Soy Smoothie
2 servings

 

Ingredients
2 cups fresh strawberries, stemmed and halved (about 10)
1 1/2 cups low-fat vanilla soy milk
1 1/2 tbsp honey
1/2 tsp vanilla extract
1 medium banana, sliced
1 cup fat-free whipped dessert topping, thawed (optional)
2 sprigs fresh mint (optional)

 

Preparation
1. Combine first 5 ingredients in a blender and process until smooth. Top each serving with 1/2 cup whipped topping; garnish with mint sprig, if desired. Serve immediately.

 

Dessert


Apple Cake with Hot Coconut Brown Sugar
16 Servings

 

Ingredients
3/4 cup sugar, granulated
1/2 cup nonfat vanilla yogurt
1/4 cup cooking oil
1 egg
1 1/2 tsp ground cinnamon, divided
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 1/4 cups all-purpose flour
1 lb Granny Smith apples, cored and coarsely chopped (3 cups)
1 cup flaked coconut
3 tbsp butter
3 tbsp packed brown sugar
2 tbsp fat-free milk

 

Preparation
1. Preheat oven to 325F. Line two 8x4x2-inch loaf pans with foil; coat foil with nonstick cooking spray. Set aside.
2. In a large bowl, stir together granulated sugar, yogurt, oil, egg, 1 tsp cinnamon, vanilla, baking powder, salt, baking soda, ginger, and nutmeg. Stir in flour just until combined. Fold in apples (batter will be very thick and chunky).
3. Spoon batter into prepared pans; spread evenly. Bake about 45 minutes or until a toothpick inserted near centers comes out clean and tops are browned.
4. Meanwhile, in a small saucepan, combine coconut, butter, brown sugar, milk, and the 1/2 teaspoon cinnamon. Cook and stir over low heat until the butter is melted. Preheat broiler after removing cakes from oven. Gently spread coconut mixture evenly over tops of cakes. Broil 4 inches from heat for 2 to 3 minutes or until topping is bubbly and lightly browned.
5. Cool cakes in pans on wire racks for 45 minutes. Use foil to lift cakes from pans; remove foil. Serve warm.

 

Lunch


Lasagna Rolls
6 servings

 

Ingredients
Sauce
12 lasagna noodles
1 tbsp extra-virgin olive oil
3 cloves garlic, minced
1 14 oz package extra-firm water-packed tofu, drained, rinsed, crumbled
3 cups chopped spinach
1/2 cup shredded Parmesan cheese
2 tbsp finely chopped pitted Kalamata olives
1/4 tsp crushed red pepper
1/4 tsp salt
25 oz marinara sauce, preferably lower-sodium, divided
1/2 cup mozzarella cheese

 

Preparations
1. Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.
2. Heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds. Add tofu and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes.
3. Transfer to a bowl; stir in Parmesan, olives, crushed red pepper, salt and 2/3 cup marinara sauce.
4. Wipe out the pan and spread 1 cup of the remaining marinara sauce in the bottom. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the tofu filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The tofu rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the rolls.
5. Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium; let simmer for 3 minutes. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot.

 

Dinner


Oven Poached Salmon Fillets
4 Servings

 

Ingredients
1 lb salmon fillet, cut into 4 portions, skin removed if desired
2 tbsp dry white wine
1/4 tsp salt
Ground black pepper to taste
2 tbsp finely chopped shallot (about 1 medium)
Lemon wedges for garnish

 

Preparation
1. Preheat oven to 425F. Coat a 9-inch glass pie pan or an 8-inch glass baking dish with cooking spray.
2. Place salmon, skin-side (or skinned-side) down, in the prepared pan. Sprinkle with wine.
3. Season with salt and pepper, then sprinkle with shallots. Cover with foil and bake until opaque in the center and starting to flake, 15 to 25 minutes, depending on thickness.
4. When the salmon is ready, transfer to dinner plates. Spoon any liquid remaining in the pan over the salmon and serve with lemon wedges..

 

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