Hy-Vee Recipes: Healthy recipes for Dad - KWWL - Eastern Iowa Breaking News, Weather, Closings

Hy-Vee Recipes: Healthy recipes for Dad

Health Bursting Foods for Dad

Certain foods can be extremely beneficial for your dad's health. Tomatoes and watermelon contain lycopene, a powerful antioxidant that helps protect against cancer, particularly prostate cancer, and cardiovascular disease. Soluble fiber, which is found in oatmeal, also helps fight heart disease by helping to lower cholesterol levels. Nuts contain heart-healthy monounsaturated fatty acids and certain nuts and seeds, such as sunflower seeds and almonds, are a good source of vitamin E, which has been shown to help fight against prostate cancer. Selenium, a powerful antioxidant that blocks cell damage that could lead to cancer, is found in fish and seafood, poultry, whole grains and soybeans. With all of these wonderful and great-tasting foods, let Stephanie show you how to serve your father a dish of health on Father's Day!

Get Moving and Keep Moving

A healthy lifestyle for dad also should include physical activity. Why not involve the whole family? Start Father's Day with a family bike ride, nature hike or even a day at the lake! And for a gift, give dad a much needed new bike, running shoes or even a gift card for new sporting equipment. Stephanie will share fun and unique ways to celebrate Father's Day the physically active way!


Skimp Dessert, Not Skip Dessert

Dads love desserts! So keep the dessert; just reduce the fat, calories and excess sugar. Start by reducing the sugar - try a sugar substitute or applesauce. Most recipes can handle cutting back on the oil or shortening by one-third, helping to reduce both the fat and calories in dad's favorite dessert. Finally try grilling dessert!

Grilled Pineapple Stacks with Blueberry & Coconut Cream

Serves 4

All You Need:

1/4 cup fat-free sour cream


1 tbsp Hy-Vee honey


1/2 tsp imitation coconut extract


1 cup Hy-Vee fat-free or regular frozen whipped topping, thawed


8 slices fresh pineapple, 3/4-inch thick


1 cup fresh blueberries, divided


1/2 cup Hy-Vee sweetened coconut flakes, toasted, divided, optional

All You Do:

1. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F).

2. Prepare coconut cream. In a medium bowl combine sour cream, honey and coconut extract; mix well. Gently stir in whipped topping; cover and chill.

3. Meanwhile, grill pineapple slices, covered, 5 to 7 minutes per side or until slightly softened and lightly charred. Remove from grill and cool slightly.

4. Place two pineapple slices on each of 4 plates. Top each with 1/4 cup blueberries and 1/4 cup coconut cream, sprinkle with coconut flakes (if desired) and serve.

Watermelon Salsa

Serves 8 Source: www.hy-vee.com <http://www.hy-vee.com>

All You Need:

- 2 cups diced watermelon

- 1 medium nectarine, pitted & diced

- 1 cup coarsely chopped strawberries

- 1.5 tablespoons lemon juice

- Hy-Vee tortilla chips

All You Do:

1. Combine watermelon, nectarine, strawberries and lemon juice in a medium bowl.

2. Chill 2 to 3 hours.

3. Serve with tortilla chips.

Chewy Oatmeal Snack Bars

Serves 30 (1 bar each)

All You Need:

- ¾ cup brown sugar or SplendaTM brown sugar blend

- 2 (4 oz each) containers MottsTM applesauce

- 1 teaspoon Hy-Vee vanilla

- 1 large Hy-Vee egg

- 1 ½ cups Hy-Vee flour

- 1 teaspoon Hy-Vee baking soda

- ½ teaspoon Hy-Vee salt

- 2 ½ cups uncooked Hy-Vee quick oats

- ½ cup chopped pecans (or substitute sunflower seeds or chopped almonds)

- ½ cup Hy-Vee dried blueberries

All You Do:

1. Heat oven to 350 degrees. Spray a 13-by-9-inch baking pan with non-stick cooking spray.

2. Mix sugar/ SplendaTM, applesauce and vanilla until smooth. Add egg and mix until well blended.

3. In medium bowl, combine flour, baking soda and salt. Stir into wet ingredients. Stir in oats, pecans/nuts and blueberries. Mix well.

4. Spread into prepared pan. Bake 15 to 18 minutes or until edges are golden brown. Cool completely and cut into 30 bars.

Spicy Tomato Shrimp Scampi

Serves 4 Source: www.hy-vee.com <http://www.hy-vee.com>; Try-Foods International

All You Do:

- 2 tablespoons Grand Selections olive oil

- 1 lb shrimp, peeled and deveined (about 25)

- 4 garlic cloves, minced

- 2 (14.5 oz) cans petite diced tomatoes, undrained

- 2 teaspoons fresh lemon juice

- 2 teaspoons finely chopped fresh oregano or ½ teaspoon dried oregano

- ¼ to ½ crushed red pepper flakes

- 1 (16 oz) package Fiber WiseTM (or other whole wheat variety) spaghetti or linguine

All You Do:

1. In a large skillet heat oil over medium-high heat 1 to 2 minutes. Add shrimp and garlic; cook and stir 2 to 3 minutes or until shrimp turn pink. Transfer to a platter; set aside and keep warm.

2. Add tomatoes, lemon juice, oregano and red pepper flakes to skillet; stir. Bring to boiling; reduce heat and cook 10 to 12 minutes or until juices reduce slightly. Season with salt and pepper to taste.

3. Meanwhile, cook spaghetti al dente according to package directions. Drain; transfer to a large, shallow serving bowl.

4. Return shrimp to skillet; stir to coat. Spoon shrimp and sauce over past. Serve immediately.

Note: To bring in the summer season, shrimp could also be grilled.

To Grill:

1. Choose large shrimp. Soak 4 or 5 (8-to-10-inch) skewers in water for about 30 minutes.

2. Preheat grill for medium heat. Lightly oil grate.

3. Thread shrimp onto skewers. Brush with oil and season with salt and pepper to taste.

4. Grill shrimp for 6 to 10 minutes or until opaque, turning skewers once.

5. Follow the remaining steps in the recipe and combine and serve!

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