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Healthy Recipes

Looking for a perfect recipe for tonight’s dinner, or need something healthy and delicious to take to a friend’s house for a party? Crafted by our award-winning chefs, and built on the nutritional foundation developed by Dr. Cederquist, these recipes are exactly what you’re looking for!

Spring Harvest of Fun and Flavorful Dips

Spring Harvest of Fun and Flavorful Dips

With spring in the air, why not harvest some fresh vegetables and make a tasty dip? Here is a tasty dip that is perfect for scooping, courtesy of our chefs!

Fresh Tomato Salsa

You will need:

1 cup of fresh diced tomatoes, seeded and drained
1/3 cup diced onion
¼ cup diced jalepeno pepper
1 tablespoon fresh cilantro
1 teaspoon fresh lemon juice or lime juice
¼ teaspoon of salt
Black pepper to taste


All you have to do is combine all of these ingredients in a medium bowl and serve!

Roasted Red Pepper and Caramelized Onion Dip

You will need:

1 teaspoon of olive oil
2 large sweet onions, sliced a ½ inch thick
2 tablespoons red wine vinegar
1 teaspoon of sugar
1 teaspoon of salt
Black pepper to taste
1 cup of reduced fat sour cream (8 ounces)
½ cup fat-free plain yogurt
½ of a jarred roasted red pepper, patted dry


In a large saute pan, heat the oil over medium high heat. Add the onions and cook, stirring a few times, for about 10 minutes

Add the vinegar, sugar, salt and pepper. Cover, and then reduce the heat to low and cook for about 3 hours, stirring every 30 minutes. The onions are done when the liquid has evaporated, the mixture is dark and sticky, and it measures about a cup. If you still have liquid in the pan after 3 hours, just raise the temperature and cook uncovered until the liquid evaporates.

Remove from the heat and transfer to a dinner plate to cool. Place the cooled onions in a food processor fitted with the metal blade. Add the sour cream, yogurt and red pepper after patting it dry. Process and smooth. Refrigerate before serving.
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