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Sarah's Healthy Recipes

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Healthy living is about eating foods that are good for your body, easy to make  and taste good.

The USDA now recommends that you eat a half plate of fruits and vegetables at each meal 4 1/2 cups daily based on a 2,000 calorie/day diet.  It is also important to eat a variety of foods from all the food groups, choosing low fat and whole grain options most often. 

Eating healthy does not have to be hard.  Let Del Monte help do the cooking.  Our recipes tend to be quick and easy because Del Monte has done the washing, cutting and cooking for you. 

Approved by Del Monte's nutritionist Sarah Ludmer, these healthy recipes are loaded with the good stuff you need. Eating healthy has never been easier.

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Southwest Garden Sloppy Joes

Featured Recipe  
Nutrition
IMAGE NUTRITION
Per Serving
Calories
450
Total Fat
26 g
Saturated Fat
5 g
Cholesterol
90 mg
Sodium
460 mg
Carbohydrates
26 g
Fiber
6 g
Protein
28 g
% Daily Value
Vitamin A
90 %
Vitamin C
20 %
Calcium
10 %
Iron
25 %
Servings
12

Prep Time
10 minutes

Cook Time
20 minutes

Ingredients

1 tsp canola oil
1 lb extra lean ground beef
1 can
(14.5 oz)
Del Monte® Diced Tomatoes with Zesty Green Chilies or 1 can (14.5 oz) Del Monte® Stewed Tomatoes
1 can
(14.5 oz)
Del Monte® Mixed Vegetables, drained (reserving 1/2 cup liquid)
2 poblano chili peppers, seeded and chopped or 1 diced green bell pepper
1/3 cup dry quinoa or quick cooking bulgur wheat
1 tbsp Worcestershire sauce
1/2 cup Del Monte® Ketchup
12 whole grain or regular hamburger buns, lightly toasted

Directions

  1. Heat oil in a large nonstick skillet over medium high heat. Brown beef, about 3 to 4 minutes, stirring frequently.
  2. Stir in tomatoes, mixed vegetables, reserved vegetable liquid, peppers, quinoa and Worcestershire sauce. Bring to a boil over medium-high heat. Reduce heat; cover and simmer 15 minutes or until peppers are tender.
  3. Remove skillet from heat, stir in ketchup. May add 1/4 cup water for a thinner consistency. Serve on buns.

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Asian Lettuce Wraps

Featured Recipe   Nutrition
IMAGE NUTRITION
Per Serving
Calories
450
Total Fat
26 g
Saturated Fat
5 g
Cholesterol
90 mg
Sodium
460 mg
Carbohydrates
26 g
Fiber
6
Protein
28 g
% Daily Value
Vitamin A
90 %
Vitamin C
20 %
Calcium
10 %
Iron
25 %
Servings
4

Prep Time
20 minutes

Cook Time
10 minutes

Ingredients

1 can (15 oz) Del Monte® Pear Halves in 100% Juice, drained, reserving juice
2 tbsp peanut butter
1 tbsp Asian hot chili sauce or to taste
1 tbsp canola oil/td>
1 lb ground turkey breast
3/4 cup diced red onion, (about 1 medium) divided use
2 cloves garlic, minced
3 green onions, thinly sliced (3/4 cup)
1/2 tsp salt
12 large lettuce leaves, such as Bibb or Iceberg
1 tbsp Asian hot chili sauce or to taste

Toppings

1/2 cup matchstick carrots or shredded carrots
1/2 cup chopped dry roasted peanuts
1/2 cup chopped fresh mint leaves
1 lime, cut in 8 wedges, optional/td>

Directions

  1. Combine the pear juice, peanut butter and chili sauce in a microwave safe bowl. Cook on high setting for 1 to 1 1/2 minutes or until peanut butter is softened. Whisk with a fork. Set aside.
  2. Chop pears and set aside.
  3. Heat oil in a large skillet over medium-high heat. Add turkey and cook 4 minutes, breaking up large pieces while cooking. Add 1/2 cup of the red onions, and garlic, and cook for 2 minutes, or until fragrant.
  4. Add the juice mixture, cook 4 minutes or until liquid is absorbed, stirring frequently. Remove from heat, gently stir in green onions, ginger, salt and pears.
  5. Spoon 1/3 cup of the turkey mixture in each lettuce leaf and top each with 2 tsp. of each topping. Serve with lime wedges, if desired.

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Quick Roasted Veggies

Quick-caramelized onions are a delicious shortcut to the slow-cooked taste of roasted vegetables, without the effort and mess of peeling the beets and carrots!

Featured Recipe
Nutrition
IMAGE NUTRITION
Per Serving
Calories
110
Total Fat
3.5 g
Saturated Fat
0 g
Cholesterol
0 mg
Sodium
410 mg
Carbohydrates
18 g
Fiber
4 g
Protein
2 g
% Daily Value
Vitamin A
70 %
Vitamin C
8 %
Calcium
4 %
Iron
2 %
Servings
4

Prep Time
5 minutes

Cook Time
20 minutes

Ingredients

2 medium onions, cut into 8 wedges each
1 tbsp canola oil
1 can (14.5 oz) Del Monte® Sliced Beets, well drained
1 can (8 oz) Del Monte® Sliced Carrots, well drained
2 tsp grated fresh ginger
  Salt and black pepper, to taste

Directions

  1. Preheat broiler.
  2. Line a large rimmed baking sheet with foil.
  3. Toss onions in oil on foil, coating evenly, and arrange in a single layer.
  4. Broil onions 15 minutes or until they begin to richly brown on the edges. Add the beets and carrots to the onions, stir gently and broil 2 minutes or until heated.
  5. Remove from broiler, sprinkle with ginger and salt and pepper, if desired. Seal vegetables in foil and let stand 5 minutes to absorb flavors.

VARIATION

To make Herb Roasted Vegetables, substitute 1 tsp. fresh rosemary for the ginger and olive oil for the canola oil.


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