More Healthy. More Happy.

We know it’s a busy time of year and that you parents pull it all together. Winter gear? Check. Holiday shopping? Of course. Cookie decorating? Coming right up. Your time is valuable (and limited) so check out these easy, healthy, winter weather recipes from our team.

Spinach and Cheddar Microwave Frittata in a Mug

Lets Gos Spinach and Cheddar Frittata Recipe

Ingredients

  • 1/2 cup fresh spinach, chopped or frozen spinach, thawed, and drained
  • 1 egg
  • 1/3 cup milk
  • 1/3 cup shredded cheddar cheese
  • 1 slice cooked turkey bacon, chopped (optional)
  • Salt and pepper, to taste

Directions

  1. If using fresh spinach, place it in mug with 2 tablespoons of water. Cover with a paper towel and microwave on high for one minute. Remove from microwave and drain the water and liquid from spinach thoroughly. If using frozen spinach, make sure it is completely thawed and drained and add it to the mug.
  2. Crack the egg into the mug with the spinach and add the milk, cheese, bacon (optional), salt, and pepper. Mix until thoroughly combined.
  3. Cover with a paper towel and microwave on high for 3 minutes, or until fully cooked.

Nutrition Fun Facts, Tips & Tricks

  • This veggie-packed frittata is a great meal to start the day! It will keep you full for the morning as it is very high in protein.Convenient recipe for just one person on-the-go or double the recipe for more than one person.
Recipe adapted from Bowl of Delicious

Over-Night Oats

Let's Go!'s Over-Night Oat RecipeIngredients

  • 1/2 cup quick oats
  • 1/2 banana, sliced
  • 1/4 cup plain non-fat yogurt or 1/2 cup unsweetened milk of choice
  • Optional sweetener: 1 tsp. maple syrup or 1 tsp. honey
  • Optional: berries/fruit (blueberries, raspberries, strawberries, blackberries, mango, peach, apple)

Directions

  1. Add ingredients in a jar (mason jar or empty peanut butter jar) or bowl.
  2. Cover jar with lid and shake thoroughly or stir ingredients in bowl with spoon until all mixed together.
  3. Refrigerate over-night. Add any desired toppings before eating for breakfast the next morning (e.g. 2 Tbsp. nut butter, nuts/seeds, fruit, cinnamon/nutmeg, coconut flakes).

*Note: You don’t need to cook the oats! They will absorb the yogurt or milk overnight in the refrigerator. Just mix in your favorite toppings in the morning!

Nutrition Fun Facts, Tips & Tricks

  • Eating a healthy breakfast can reduce hunger throughout the day and help people make better food choices at other meal times. A good breakfast may also help you reduce excess snacking throughout the day.
  • In addition to homemade on-the-go foods, it’s a good habit to keep healthy morning rush foods on hand, including fresh fruit, non-fat plain Greek yogurt, whole grain cereals and breads, oatmeal, nuts, nut butters and boiled eggs.

Easy Vegetable Soup

Let's Go!'s Easy Vegetable Soup Recipe

Ingredients 

  • 2 medium Yukon gold potatoes, diced
  • 1 medium onion, chopped
  • 2 large carrots, chopped
  • 1 can (15 oz) low-sodium white kidney beans
  • 2 large celery stalks, thinly sliced
  • 8 cups chicken broth
  • 1 can (14.5-ounce) diced tomatoes, with juice
  • 2 medium zucchini, chopped
  • 1 1/2 cups chopped fresh green beans
  • 1 cup frozen peas
  • 1 tsp. dried oregano
  • 1/2 tsp. each salt and pepper
  • 1/2 cup chopped fresh basil
  • 1/2 cup grated parmesan cheese

Directions

  1. In a large soup pot, combine the potatoes, onion, carrots, celery and broth over medium-high heat; bring to a boil. Reduce heat to low, cover and simmer 10 minutes until the potatoes are tender.
  2. Add the tomatoes, zucchini, green beans, peas, oregano, salt, and pepper. Continue to simmer until the vegetables are tender (about 10 minutes). Remove from heat. Top individual servings with 1 tablespoon fresh basil and 1 tablespoon parmesan cheese.

Nutrition Fun Facts, Tips & Tricks

  • This vegetable soup is a quick and easy meal that will also taste great reheated the next day!
  • Soups can be very convenient when you are busy, they don’t take a lot of effort to make and are packed with key nutrients to fuel your body!
Recipe adapted from Recipe Girl

Spaghetti and Meatballs

Let's Go!'s Spaghetti and Meatballs Recipe

Ingredients

  • 8 ounces whole wheat spaghetti (1/2 (16-ounce) package
  • 1 small onion
  • 2 cloves garlic
  • 1 large egg
  • 1 lb 93% lean ground turkey
  • 2 Tbsp. all-purpose flour
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 can (14-oz.) low-sodium crushed tomatoes
  • 1 can (8-oz.) low-sodium tomato sauce
  • 1 Tbsp. canola oil
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 4 tsp. Italian seasoning, divided

Directions

  1. Cook spaghetti according to package directions. In a colander, rinse with cool water and drain well.
  2. While the spaghetti is cooking, peel onion and garlic. Finely chop onion and mince garlic. Set aside.
  3. In a medium mixing bowl, beat egg. Add turkey, flour, onion powder, garlic powder, salt, pepper and 2 tablespoons Italian seasoning. Mix well. With damp hands, roll about 1 tablespoon of meat into a ball to make 20 meatballs. Set aside.
  4. In a large saucepan over medium heat, heat oil. Add onion and cook until softened, about 2 minutes. Add garlic and 2 teaspoons Italian seasoning. Stir constantly for 30 seconds. Add tomato sauce and crushed tomatoes. Bring to a boil, then lower heat to a simmer and add meatballs. Cook, partially covered, for 10 minutes without stirring (stirring before the meatballs “set” may break them up into the sauce). Gently stir and cook, partially covered, until the meatballs are just cooked through, about 5 minutes more. Serve over spaghetti.

Nutrition Fun Facts, Tips & Tricks

  • When doubling the recipe, cook the meatballs and sauce in a large pot, and freeze half for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or microwave until hot. Serve over freshly cooked pasta.
  • If you don’t have Italian seasoning, use 2 teaspoons each dried basil and oregano instead.
Recipe by Chef Franklin Taylor

Kiddos DIY Trail Mix

Let's Go!'s Kiddos DIY Trail Mix Recipe

Ingredients

  • Use desired amount of each ingredient Nuts (e.g. cashews, pecans, walnuts, almonds)
  • Seeds (e.g. sunflower, pumpkin, flax, chia, sesame)
  • Dried fruit (e.g. raisins, apricots, cranberries, dates, dried coconut )
  • Other add-ins (e.g. dark chocolate chips, cacao nibs, pretzels, mini marshmallows, popcorn, spices)

Sample Trail Mix Creations
Sweet & Simple: almonds, dried cranberries, dark chocolate chips, sea salt, and cinnamon
Savory: almonds, pumpkin seeds, sunflower seeds, onion powder, garlic powder, sea salt, and cayenne pepper

Directions

  1. Mix all ingredients and enjoy!

Nutrition Fun Facts, Tips & Tricks

  • Nuts: Feel free to use any kind. Raw nuts that haven’t been coated and roasted often contain less salt and oil. If you want roasted nuts, try doing it at home in a conventional oven so you are aware of what is going on them!
  • Seeds: Seeds contain several nutrients, including protein, iron and magnesium.
  • Dried fruit: Dried fruit can be packed with sugar, look for options with less added sugar. Consider adding 1/4 cup or less of dried fruit to your trail mix, as even unsweetened versions are higher in sugar and calories than fresh fruit.
  • Add-ins: Spices are a great way to get creative and add flavor to your trail mix! Try cinnamon, nutmeg and sea salt (for a sweet version), or onion powder, garlic powder, and cayenne pepper (for a savory version).

Catherine Morrill

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