Community Picks: Bumpies' Favorite Recipes

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Updated March 2, 2017
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Looking to mix-up your dinner routine but still keep it healthy? Read on for some dinnertime recipes Bumpies’ just can’t get enough of.

Spaghetti Squash and Turkey Meatballs

What you need:

Spaghetti squash
1 lb. ground turkey
1/2 white/sweet onion
Hunts basil and oregano diced tomatoes
1 large can of Hunts tomato sauce
Salt and pepper
1 egg
1/2 cup of Panko bread crumbs

How to prepare:

  1. Preheat oven to 350 degrees

  2. Bake spaghetti squash whole (but remember to poke some holes in it first!) for about 1-1.5 hrs
    3. Combine 1 lb. of ground turkey, 1/2 white/sweet onion (finely chopped), basil, oregano, salt and pepper (to taste), 1 egg, and 1/2 cup of Panko bread crumbs into a large mixing bowl.

  3. Mix all ingredients together thoroughly by hand, then roll into 1 inch meatballs. (Yields approx 40 meatballs.)

  4. Place meatballs on greased cookie sheet .(Try spraying it with PAM olive oil to cut the cals.)

  5. Bake for about 25 minutes

  6. Combine Hunts tomato sauce and can of Hunts basil and oregano diced tomatoes in saucepan and heat.

  7. Top off meatballs with tomato sauce and serve.

Recipe submitted by: Tonya_G


Tilapia with Lemon & Dill and Mashed Sweet Potatoes


What you need:
Frozen tilapia fillets (Chef’s note: Try individually packaged ones from Sam’s Club if you can)
Olive oil
Fresh dill
1 lemon
Kosher salt

*_How to prepare:
*_1. Preheat oven to 350

  1. Peel and cut sweet potatoes

  2. Bring large pot of water to a boil (toss in some kosher salt)

  3. Rub tilapia fillet with a bit of olive oil

  4. Cover fillet with chopped fresh dill and 2 or 3 thin lemon slices

  5. Bake tilapia for about 15 minutes, or until fish flakes.

  6. Toss sweet potatoes into boiling water; cook until soft; strain

  7. Mash cooked sweet potatoes in bowl with butter and milk (eyeball it, depending on how thick you like them); use mixer to whip; add salt (to taste)


Almond Crusted Dijon Salmon with Veggies

What you need:

**2 frozen salmon steaks
1/2 cup of low-fat mayo and 1/2 cup of dijon mustard
Shaved/diced almonds

How to prepare:

  1. Defrost salmon steaks

  2. Pre-heat oven to 350 degrees

  3. Line an oven-safe baking sheet with aluminum foil

  4. Place salmon in oven, bake for approximately 10-12 minutes (or until it’s opaque)

  5. Combine low-fat mayo and dijon mustard in a mixing bowl

  6. Spread mayomustard combo over salmon and cover with shaved almonds.  Serve with a veggie of your choice.

Recipe submitted by: erino&chrish


Whole Wheat Wraps with Cheese and Green Peppers


What you need:
1 thinly sliced green pepper
1 whole wheat tortilla wrap
Low fat/low salt cheese of your choice (like mozzarella or cheddar)
Extra-virgin olive oil
Salt and pepper

How to prepare:

  1. Preheat oven to 325 degrees

  2. Layer wrap with cheese, sliced peppers, and drizzle a little olive oil on top.

  3. Sprinkle some salt and pepper on lightly.

  4. Fold wrap up and place in pan.

  5. Bake until cheese spills out of the sides

Recipe submitted by: bobbyme


Simple Veggie Chili


*_What you need:
*_1 large onion and a few cloves of garlic
3 cans kidney beans
3 cans diced tomatoes
1 can green chiles
2 pkgs chili seasoning
1 large can tomato juice

How to prepare it:

  1. Sautee the garlic and onions.

  2. Combine remaining ingredients in a big pot and let it simmer for about 20 minutes.

  3. You’re done! Try serving it over brown rice — yum.

Recipe submitted by: _ wheelnl_


Low-Fat Garlicky Artichoke Dip with Homemade Tortilla Chips


What you need:
22 tortilla chips (cut up into 8 wedges)
Cooking spray
1 tsp of salt
1 1/4  cups  (5 ounces) shredded part-skim mozzarella cheese
1/2  cup  (2 ounces) grated Asiago cheese, divided
1/2  cup of fat-free sour cream
1  tablespoon of minced fresh garlic
1  (14-ounce) can of hearts of palm (must be drained and chopped)
1  (10-ounce) package of frozen chopped spinach (must be defrosted, drained, and squeezed dry)
1  (8-ounce) block of soft, fat-free cream cheese
1  (6.5-ounce) container of light spreadable cheese in a garlic-and-herbs flavor

How to prepare it:

  1. Preheat oven to 375 degrees

  2. Coat baking sheet and then place tortilla wedges on top; lightly spray the chips again and sprinkle with salt before placing in oven.

  3. Bake chips for about 15 minutes and take them out

  4. On to the dip: combine 1/4 cup of Asiago, mozzarella, sour cream, and the rest of the ingredients in a mixing bowl. Stir until blended.

  5. Scoop the dip into a 1 1/2 quart baking dish (pre-coated with cooking spray) and sprinkle remaining Asiago cheese on top.

  6. Bake at 350 degrees for 40 minutes.

  7. Eat up!

Recipe submitted by: jjbrunsicles2


Yummy Veggie Bowl


What you need:
All your favorite veggies
I like to use:
1 Cauliflower
Bell peppers
1/2  cup of fat-free sour cream
Butternut squash
Sugar snap peas
Protein of your choice (like lentils or some nice grilled chicken cubes)

How to prepare it:

  1. If you’re using a protein base, cut that into small pieces and put in the bottom of a large bowl. If no protein, skip to step 2

  2. Cut veggies into cubes or slices (this is easiest to do in a food processor, but can also be done by hand)

  3. Put veggie cube/slices into bowl

  4. If you are adding lentils, sprinkle those on top

  5. Cover bowl with wax paper, microwave on high for 7 minutes

  6. Once dish comes out of microwave, mix in your desired sauce or dip. I like to put in hummus of some sort and a bit of corn and chile tomato-less salsa.

  7. Enjoy.

Recipe submitted by: laurieloo123

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