Share Your Recipe
Do you have a healthy recipe you would like to share with County employees? Head over to our ‘Got Ideas?‘ page and send it our way! You might just get featured in an upcoming month.
Do you have a healthy recipe you would like to share with County employees? Head over to our ‘Got Ideas?‘ page and send it our way! You might just get featured in an upcoming month.
215 cals | Per bowl
Original recipe yields 4 servings
Prep 30 mins | Ready In 3 hrs, 30 min
321 cals | Per 1/2 cups cabbage and about 1 1/3 cups potatoes serving
Original recipe yields 8 servings
Prep 30 mins | Ready In 3 hrs, 30 min
Step 1
Place corned beef in a large stockpot; add water and next 5 ingredients (water through garlic). Bring to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot.
Place corned beef on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Strain cooking liquid through a colander into 2 large bowls; discard solids. Return liquid to pot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.
While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes to pan. Stir in parsley, butter, rind, juice, and pepper; toss to coat.
Preheat broiler.
Combine breadcrumbs and horseradish. Spread mustard over one side of corned beef. Press breadcrumb mixture onto mustard. Broil 3 minutes or until lightly browned. Serve corned beef with cabbage and potatoes.
334 cals | Per serving
Original recipe yields 6 servings
Prep 20 mins | Ready In 45 min
Step 1
Preheat oven to 450 degrees F.
Step 2
Mince 2 garlic cloves and combine in a small bowl with oil, 1 tablespoon oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Halve the remaining garlic and toss with Brussels sprouts and 3 tablespoons of the seasoned oil in a large roasting pan. Roast, stirring once, for 15 minutes.
Step 3
Add wine to the remaining oil mixture. Remove the pan from oven, stir the vegetables and place salmon on top. Drizzle with the wine mixture. Sprinkle with the remaining 1 tablespoon oregano and 1/2 teaspoon each salt and pepper. Bake until the salmon is just cooked through, 5 to 10 minutes more. Serve with lemon wedges.
286 cals | Per serving
Original recipe yields 4 servings
Prep 10 mins | Ready In 30 min
296 cals | Per 1 1/4 cup serving
Original recipe yields 4 servings
Prep 35 mins | Ready In 35 min
PHOTO: HECTOR MANUEL SANCHEZ; STYLING: MINDI SHAPIRO LEVINE
203 cals | Per serving
Original recipe yields 4 servings
Prep 25 mins | Cook 45 hour | Ready In 1 hr 10 min
Per Serving (2 wedges):Calories 203, Fat 8.7 g, Satfat 3.5 g, Monofat 3.2 g, Polyfat 1.4 g, Protein 13 g, Carbohydrate 18 g, Fiber 3 g, Sugars 6 g, Est. added sugars 0 g, Cholesterol 197 mg, Iron 3 mg, Sodium 393 mg, Calcium 177 mg