ROHeats

What to eat, is the eternal question that everyone asks themselves at least once a day. If you aren’t prepared for this thought process all of your options can be overwhelming.

Unfortunately, it’s almost always easier to eat in a way that brings no nutritional value to you or your kids. ROHeats is here to help you make smart decisions about what to do in the kitchen and in the grocery store!

Our volunteer cooks will be posting recipes and grocery tips as often as possible.

If you have a passion for cooking and favor healthy alternatives, contact us about becoming a ROHeats Cook! Please reach out to jillianlaporta@rimsolutions.net for more information.

 

Recipes

  • Bananas & Strawberries with Granola

    Ingredients:

    • 2 bananas sliced
    • 1 cup strawberries sliced
    • 1/2 cup granola
    • 1 teaspoon honey

    Instructions: Combine all ingredients in a medium bowl.

    Serves 2-3 

    Tips: Add your favorite nut for some extra crush. If you have a sweet tooth, add a dusting of powered sugar. 

    Cook: Jillian M. LaPorta 

  • Baked Eggplant & Mozzarella

    Ingredients:

    • 1 eggplant sliced round, 1/2 inch
    • 1 ball fresh mozzarella sliced thin
    • 1 tbs balsamic glaze
    • 1 tbs olive oil
    • salt to taste
    • 1 tbs garlic powder
    • hand full of fresh basil chopped

    Instructions:

    1. Preheat oven to 400°F
    2. On a large baking sheet, add oil to sheet and toss eggplant slices until covered on both sides. Add salt and garlic powder
    3. Cook for 20 minutes
    4. Remove eggplant from oven. Flip and then add mozzarella to the top. Cook for an additional 10 minutes or until cheese bubbles
    5. Remove from oven and plate. Add balsamic glaze and basil as needed

    Serves 4

    Tips: If you are in the mood for an easy, healthier eggplant parm. Switch out the balsamic glaze for marina sauce and add Parmesan cheese! 

    Cook: Jillian M. LaPorta 

  • Power Spinach Omelette with Potatoes

    Ingredients:

    • 1 sweet potato, peeled and cubed
    • 2 gold potato (mashing potatoes), peeled and cubed
    • 1/2 yellow onion
    • 4 eggs
    • 1/2 cup baby spinach
    • 4 tbs shredded cheddar cheese
    • salt and pepper to taste
    • 1 tbs vegetable oil

    Instructions:

    Potatoes

    1. Preheat oven to 450°F
    2.  Place sweet potatoes and yellow potatoes in a large saucepan and cover with cold water. Bring to a boil, reduce heat, and cook until slightly tender, about 10 minutes, then drain.
    3. On a large baking sheet, add oil to sheet and toss potatoes until covered on both sides. Add salt
    4. Bake for 15 minutes and then turn potatoes, bake for additional 10-15 minutes

    Omelette

    1. In a bowl, beat 2 eggs, and stir in the half of the baby spinach. Season with salt and pepper
    2. In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. 
    3. Add cheddar to top
    4. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.
    5. Repeat with second omelette

     

    Serves 2

    Tips: Skip the yellow potatoes and make candied sweet potato home fries. Just add 1 tbs brown sugar and a drizzle of maple syrup when you turn over the potatoes at the 15 minute mark.  

    Cook: Jillian M. LaPorta 

  • Blueberry Salad

    Ingredients:

    • 1 cup fresh blueberries
    • 1/2 cup cashews
    • 1/2 cup craisins
    • 1/4 cup goat cheese
    • 1 package (10 ounces) mixed green salad
    • 1/3 cup lemon honey vinaigrette

    Instructions:

    1. In a large bowl toss blueberries, lettuce, cashews, craisins and dressing
    2. Top with goat cheese and serve

    Serves 4-5

    Tips: You can switch the dressing to raspberry vinaigrette. Switch out the cashews to walnuts and add apples & strawberries for a really healthy mix!

    Cook: Jillian M. LaPorta 

  • Greekish Salad

    Ingredients:

    Salad 

    • 1/3 red onion sliced thin
    • 1 can black or green olives
    • 1 package (10 ounces) mixed green salad
    • 2 tomatoes chopped
    • 1 cucumber cubed
    • 1/4 cup feta cheese
    • pita chips  and hummus for garnish

    Dressing

    • 5 tablespoons olive oil
    • 1 teaspoon garlic powder
    • 2 tablespoons lemon juice
    • 1 1/2 tablespoons red wine vinegar
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried parsley

    Instructions (Dressing):

    1. In a large bowl combine all ingredients, whisk until blended.

    Instructions (Salad):

    1. In a large bowl toss tomatoes, olives, lettuce, cucumbers,  red onion and dressing
    2. Top with feta cheese
    3. Apply a heaping tablespoon of hummus and one pita chip per plate

    Serves 4-5

    Tips: Not in the mood for just a salad? Throw 1 pound of chicken on the grill, cook, mince and combine with salad. Using pita bread make a “Greekish” salad chicken wrap. 

    Cook: Jillian M. LaPorta 

  • Beets N' Nuts Salad

    Ingredients:

    • 3 fresh cooked beets cubed
    • 1/2 cup cashews or walnuts/pine-nuts/almonds
    • 1/2 cup craisins
    • 1/4 cup goat cheese
    • 3 tablespoons honey
    • 2 tablespoons vegetable oil
    • salt to taste

    Instructions:

    1. Boil beets in small sauce pan for 30 – 45 minutes
    2. Run beets under cold water and peel off outer layer
    3. Cube beets and let cool for 10 minutes
    4. In a large bowl toss beets, cashews, craisins oil and salt
    5. Top with goat cheese and honey

    Serves 4-5

    Tips: Cook and cube your beets the night before to make this salad in minutes! 

    Cook: Jillian M. LaPorta 

  • Bacon Farmers Market Salad

    Ingredients:

    • 1 apple cubed
    • 2 celery rods bite size
    • 1 tomato cubed
    • 1/3 minced red onion
    • 3 cups of lettuce chopped
    • 2 carrots peeled and cut bite size
    • 1/2 package bacon
    • sprinkle of blue cheese
    • 3 tablespoons ranch dressing

    Instructions:

    1. Lay bacon on a tin foil lined baking sheet so the strips do not overlap.
    2. Cook for 15-18 minutes on 450 (set the oven as soon as you put the bacon in! Do not PREHEAT!)
    3. Remove bacon from sheet, remove excess oil and crumple.
    4. In a large bowl toss remaining ingredients
    5. Top with bacon and blue cheese

    Serves 4

    Tips: Cut up all your ingredients the night before for a 5 minute meal! 

    Cook: Jillian M. LaPorta 

  • Chicken Potpie

    Ingredients:

    • 1 split chicken breast, skinless
    • 2 large carrots, peeled and diced
    • 2 yellow potatoes, peeled and diced
    • 1 celery rod, minced
    • 1/2 yellow onion, minced
    • 1 chicken bouillon cube
    • 1/2 cup frozen peas
    • 3 tablespoons flour
    • 1 tablespoon butter
    • 1 pre-made crust
    • 2-3 cups water
    • thyme, dill weed to taste (a pinch each)
    • 1 teaspoon extra virgin olive oil

    Instructions:

    1. Heat large pot over medium heat and brown chicken, add onions and celery and cook for 10 minutes or until onions are translucent.
    2. Add celery, potatoes, carrots and peas
    3. Add 2 cups of water (or enough water to cover everything in pot)
    4. Cook on lowest heat for 1-2 hours or until chicken is cooked through
    5. Preheat oven to instructed time
    6.  Spray round glass pie plate and place one of the pre-made dough slices leaving as much excess dough hanging over as possible.
    7. Remove chicken from pot, debone and slice up (chicken should pull apart easily), add chicken back to pot
    8. Add butter, then add flour gradually working it into pie mixture until it has thickened, add thyme and dill weed
    9. Pour mixture into pie plate and cover with other piece of dough. Be sure to pinch and close up dough along the sides of plate to seal in pie.
    10. Stick a knife in the top of the pie crust to create wholes, do not penetrate bottom dough.
    11. Cook for 20 minutes or until crust is golden brown, remove from oven. Let stand for 10-15 minutes and serve!

    Serves 5

    Tips: Want to decrease your card intake? Add less flour and throw into a bowl for a delicious chicken stew! 

    Cook: Jillian M. LaPorta 

ROHeats Grocery List Tips

  • Tis' the Season: Strawberries

    Strawberries are at their prime in the June, but really maintain their integrity all summer long. Make sure to add these to your list when you are in the produce aisle!

    Nutrients: Calcium, Iron, Magnesium, Potassium, Zinc, Vitamin C, E & K, Not to mention they are loaded with antioxidant

ROHeats Cooks

  • Jillian M. LaPorta

    Jillian is a Project Manager with RIM Solutions, a marketing firm for utilities. She is also the site manager for ROH, a not-so-secret foodie and a beach bum.

    Dabbling in recipes for ROHeats has been a new and exciting endeavor that feeds her soul and her belly.

  • Siobhan Carey

    Siobhan is a health and nutrition teacher, mom and organic food enthusiast who really knows how to make good for you food delicious.

    Having seen first hand how important nutrition is to women recovering from breast cancer, Siobhan is eager to share her knowledge with the ROH community!