Hillary Brown

Love potatoes? Try substituting fingerling potatoes in your favorite dish. Fingerling potatoes are a good source of potassium just like regular potatoes, but they are also high in antioxidants, which help protect your body’s cells from damage that can lead to heart disease or cancer.

Need an idea of how to prepare fingerling potatoes? Try this potato and turkey sausage skillet recipe.

Turkey Sausage and Fingerling Potato Skillet

• 1 pound fingerling potatoes, cubed
• 3 tablespoons water
• 3/4 pound smoked turkey sausage, cut into 1/4-inch slices
• 1/2 cup chopped red onion
• 1 tablespoon olive oil
• 2 tablespoons brown sugar
• 2 tablespoons cider vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 4 cups fresh baby spinach or mixed greens

Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.

In a large skillet, saute sausage and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until sausage and potatoes are lightly browned.

Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil.

Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Chop spinach by rolling several leaves into a tight bundle and slicing at ½ inch increments. Add spinach and cook, while stirring, until spinach is wilted. Serve immediately.

Yield: 4 servings.

We all know that breakfast is the most important meal of the day, but how many of us are bored of cold cereal and buttered toast. It’s time to make breakfast more exciting!

Whole Wheat Crepes

• 3 Eggs
• 1 Cup Whole Wheat Flour
• 1 Cup 2% Milk
• 3/4 Cup Water
• 1 Tablespoon Honey
• 1 Teaspoon Vanilla Extract
• 1/4 Teaspoon Kosher Salt
• 1 Tablespoon Butter (melted), plus more for cooking

Place all ingredients in a blender and blend on high until well mixed. Let the mixture stand in the refrigerator for 15 minutes (or over night if more convenient).

Melt butter in a non-stick pan over medium-high heat. Hold the pan at an angle and pour 1/3 cup of batter. Quickly swirl the pan in a circular motion so that the batter coats the surface evenly. Cook for about 1 minute, using a spatula gently peel up the edge and flip, being careful not to tare the crepe. Cook for 1 more minute. Repeat with remaining batter. Best when served immediately!

Crepes go wonderfully with a variety of toppings and fillings so keep breakfast exciting by experimenting with fresh fruit, cream, maple syrup, or even savory dishes like scrambled eggs. The great thing about these crepes is they are made with whole wheat flour, which incorporates fiber and protein into your breakfast.

Summer is a wonderful time! It means fun activities, exciting places to visit, and a long break from school. Unfortunately, summer doesn’t mean a break from work or lots of extra time on your hands. So if you are looking for a quick and healthy summer dish to prepare before the baseball game or bring to the potluck, this recipe is perfect for you!

I chose fresh Mediterranean ingredients for my pita pizza, but the wonderful thing about this recipe is it can be altered for any occasion or any taste. Just remember that if you choose to add meat, extra cooking time may be required.

• 4 Whole Wheat Pita Pockets

• 1 Cup Marinara Sauce

• 2 Cups Mozzarella Cheese (grated)

• ½ Red onion (chopped)

• ½ Cup Kalamata Olives (sliced)

• ½ Cup Marinated Artichoke Hearts (sliced)

• ¾ Cup Cherrie Tomatoes (cut in half)

• Salt, pepper, and oregano to taste

• Olive oil for brushing

Lightly brush the edges of the pita pocket with olive oil so that it will brown nicely in the oven. Spread an even layer of marinara sauce over the pita bread then simply layer on the other ingredients: tomatoes, onion, olives, artichoke, and finally the cheese (saving the cheese for last will help keep the other toppings in place after cooking). On top of the cheese, sprinkle salt and pepper to taste and don’t forget the oregano! This little herb gives the perfect final touch to the dish.

Now slip the pita under the oven’s broiler for about 30 seconds to one minute (be sure to watch the pizza carefully because it can burn in no time). Remember you are just browning the cheese on top, so it won’t take long.

There you have it, a delicious summer meal in less than 10 minutes! The added bonus of this dish is its high amounts of monounsaturated fats. These “good fats” have been shown to decrease the risk of heart disease and assist with blood sugar control, which is vital for people with type 2 diabetes.