easy Archives - Jackie Newgent

easy spring strawberry salad

by Jackie Newgent | March 4, 2020 | 5 Comments

If you like “no-recipe-required” recipes, you’ll love this easy spring strawberry salad! All you need for measuring purposes is one clean hand! You can play with the concept with add-on’s if you wish, like cashew cheese, red onion, avocado, and fresh mint. You can follow this same “recipe” with other fruits too, like mangos, peaches, and grapes. Hope you enjoy this taste of the season. Happy spring (to be)!

roasted butternut squash skewers

by Jackie Newgent | October 12, 2015 | 7 Comments

You simply can’t go wrong by serving roasted butternut squash as a seasonal side dish. But adding extra herbs and spice and serving it as a fun hors d’oeuvres on skewers is way more intriguing. So voila, here’s the recipe! These seasonal vegetable kebabs are crazy good! And when you’re able to give each and every butternut squash cube the individual attention it deserves, you’ll be more satisfied. This recipe can be easily doubled for a party buffet. The skewers are perfect to help you ‘Sideline Meat’ on Meatless Monday nights. Pair them with almond nog for a holiday celebration! Calories saved: 107 Why it’s better for you? The just-right portion size is a fun way to boost party-time veggie...

fitter french fries {Recipe ReDux}

by Jackie Newgent | December 22, 2014 | 14 Comments

As a member of Recipe ReDux, the goal this month was to grab a book and cook. But not just any recipe; it needed to be chosen from page 42 or 142 in the book—to celebrate the 42 months that ReDux has been around! So I picked a cookbook that I thought was sure to have something decadent in it: Potatoes: Comfort Food by Jane Stacey (Smallwood & Stewart, Inc., 1997). What did I find on page 42? A recipe for “The Perfect French Fries!” Of course, I had to work my makeover magic on the recipe. I didn’t just spritz the potato slices with cooking spray, bake ’em, and call it a day. My goal was to create a...

vegan spinach and hemp seed pesto

by Jackie Newgent | December 4, 2014 | 3 Comments

I like to start the day off with a great big spoonful of Hemp Hearts to help kick off my protein intake for the day. They’ve got 10 grams of protein in a 3-tablespoon serving! But I don’t stop there. I really love the cool little seeds for their taste and texture in so many recipes. So here’s my newest creation … a pesto that tastes luscious, but provides far fewer calories than the original. It’s vegan. But if you’re a little bit more of a traditionalist, you can just stir a little bit of grated Parmesan cheese into the finished pesto recipe. To add to the newness of it all, I whirled this up in the food processor bowl...

grilled sharp cheddar cheese panini with cranberry mustard and arugula

by Jackie Newgent | November 26, 2014 | 0 Comments

The grilled cheese sandwich has been around ever since I’ve been around. Though I always called it “toasted cheese” as a kid. The classic version of this popular sandwich is traditionally made with pasteurized process cheese food, sometimes known as American singles. It’s unfortunate since this type of “cheese” is only required to contain 51% real cheese. Yikes! So here’s my updated version of the classic grilled cheese, accessorized with flavorful ingredients, including a cranberry mustard and fresh arugula, and grilled in a panini press. The highlight is the cheese. I made this recipe with Sargento slices which are 100% real, natural cheese. Enjoy it made with sharp Cheddar, like I did, or pick your favorite variety. (Hint: Sargento has...

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