Sprenger Chef Shares Healthy Recipes for Nutrition Month

Whether you want to eat healthy to lose weight or just for overall wellness, changing your diet and sticking to it can be tough. However, it doesn't have to be! Planning your meals in advance is a great way to ensure you stick to the diet you intend. For National Nutrition Month, we asked our very own Chef Jim Smith, Dietary Director at Towne Center Community Campus, to share some of his healthy recipes. With these recipes, not only can eating healthy be good for you, it can also be delicious! Try out these recipes and see how easy and enjoyable eating healthy can be.

 

Southwest Veggie & Black Bean Burrito

Prep: 20 Minutes

Servings: 4

  • 4 sun-dried tomatoes tortilla wraps
  • 1/4 cup sweet roasted peppers, sliced
  • 1 Tbsp. black olives, sliced
  • 2 cups roasted fresh sweet corn
  • 1 Head romaine lettuce, ribbon cut
  • 2 oz. hot pepper ring
  • 1 fresh avocado, sliced
  • 2 cups Chef Jim’s black beans
  • 2 cups Chef Jim’s Fresh Salsa
  1. Spread sun-dried tomato wraps on a flat work surface.
  2. Strain any excess juice from Salsa and black beans.
  3. Starting 2” from the bottom of the sun-dried tomato wrap, divide

equal amounts of each ingredient vertically on each wrap. Be sure to leave 2” on both sides of the wrap uncovered.

  1. Fold sides in and roll the wrap, beginning at the bottom.
  2. Slice in half and serve.

 

Chef Jim's Black Beans

  • 2 c. black beans, canned
  • 1 tsp. fresh shallots, minced
  • 1/4 tsp. Sriracha hot sauce
  • 1 tsp. Sazon seasoning
  • 1/4 c. fresh cilantro
  • 1/2 tsp. fresh lemon juice
  • 2 stalks celery, diced small
  • pepper, to taste

Mix all ingredients together and let rest for 3 hours.

 

Chef Jim's Salsa

  • 3 fresh tomatoes, diced
  • 1 green bell pepper, diced
  • 1 orange bell pepper, diced
  • 1/2 red bell pepper, diced
  • 2 green onions, chopped
  • 1/2 red onion
  • 1 tsp. Sazon seasoning
  • 1/2 c. V-8 juice
  • 1 tsp. fresh garlic
  • 1/2 c. cilantro
  • 1/2 tsp. Sriracha sauce
  • 1/2 Taco sauce
  • salt & pepper, to taste

Mix all ingredients together and let rest for 3 hours.

 

Balsamic Chicken and Pears

Prep: 10 minutes

Cook: 20 minutes

Makes 4 main dish servings

  • 2 teaspoons vegetable oil
  • 4 small skinless, boneless chicken breast halves
  • 2 pears, not peeled, each cut in half, cored, and cut into 8 wedges
  • 1 cup chicken broth
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons cornstarch
  • 1-1/2 teaspoons sugar
  • ¼ cup dried cherries or raisins

In a nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until very hot. Add chicken and cook until chicken is golden brown and loses pink color throughout, 4-5 minutes per side. Transfer chicken to plate; keep warm.

In same skillet, heat remaining 1 teaspoon oil. Add pears and cook until tender and golden brown.

In cup, with fork, blend broth, vinegar, cornstarch, and sugar. Stir broth mixture and dried cherries into skillet with pears. Heat to boiling, stirring; boil 1 minute. Return chicken to skillet, heat through.