Stevia Recipes for Dinner

Slow Cooked Sweet Chicken Chili

Makes 8 Servings

Ingredients

6 skinless chicken breast
1 can red kidney beans (14.5 oz.), low sodium, undrained
1 can pinto beans (14.5 oz.), low sodium, undrained
1 can black beans (14.5 oz.), low sodium, undrained
1 cup green bell pepper, cleaned and chopped
2 tablespoon Truvía® Brown Sugar Blend
1 can tomato paste (6oz.), no salt added
2 tablespoon rice wine vinegar
2 teaspoon chili sauce
1⁄2 teaspoon salt

Directions

Pace chicken breast into bottom of slow cooker.

Pour in kidney, pinto and black beans.

Add onions, bell pepper, Truvía® Brown Sugar Blend, tomato paste, rice wine vinegar, chili sauce and salt.

Stir to combine all.

Cook on high setting for 1 hour.

Stir and set cooker to low and cook for at least 4 more hours.

Insert a meat or instant-read thermometer to determining the temperature of the thickest part of the chicken breast once meat reaches at least 165° Fahrenheit.

Carefully remove chicken breasts and shred with 2 forks.

Stir chicken back into chili.

Serve and refrigerate leftovers.

Nutritional Information

Calories 240
Total Fat 3g
Cholesterol 5mg
Sodium 410mg
Carbohydrate 43g
Dietary Fiber 10g
Sugar 10g

Recipe courtesy of Truvia.com.

Sweet Roasted Beet and Goat Cheese Salad

Makes 6 Servings

Ingredients

Beets

5 medium beets, cleaned, peeled and cut into chunks (red and yellow)
1⁄2 tbsp oil
1 teaspoon rosemary
1⁄2 teaspoon salt
1 teaspoon ground black pepper
2 teaspoon Truvía® Baking Blend

Dressing

1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1⁄2 tablespoon oil
1 1⁄2 teaspoon Truvía® Baking Blend

Salad

3 cups mixed greens, washed and toweled dry
3 oz. low-fat goat cheese

Directions

Preheat oven to 400 degrees F

In a bag, toss the beets with oil, rosemary, salt, pepper and Truvía® Baking Blend to coat the beets.

Spread the beets in a single layer on a baking sheet.

Bake beets 45 minutes or until all are tender, stirring after 20 minutes.

For dressing, whisk the mustard, vinegar, oil and Truvía® Baking Blend together until dissolved.

In a large bowl, pour dressing over the greens and toss to coat.

Add the beets then toss.

Top with cheese.

Nutritional Information

Calories 120
Total Fat 8g
Cholesterol 15mg
Sodium 320mg
Carbohydrate 10g
Dietary Fiber 2g
Sugar 6g

Recipe courtesy of Truvia.com.

Spicy Thai Noodles

Makes 10 Servings

Ingredients

1 Tbsp red pepper flakes, crushed
1⁄3 cup sesame oil
1 tablespoon lime juice
1 tablespoon rice vinegar
2 tablespoon Truvía® Nectar
1⁄4 cup soy sauce, low sodium
1⁄3 cup green onions, chopped
1⁄3 cup carrots, washed, dried and shredded
1⁄4 cup peanuts, roasted, unsalted, chopped
1 lbs. pasta, whole wheat dry
1⁄4 cup cilantro, washed, dried, chopped

Directions

In a small saucepan, heat the sesame oil and red pepper flakes on low heat for 5-10 minutes.

Pour the oil through a fine-mesh strainer into a medium size bowl. Discard pepper flakes.

To the warm oil: whisk in the lime juice, rice wine vinegar, Truvía® Nectar, soy sauce, green onions, shredded carrots, and chopped peanuts, set aside.

In a large pot of boiling water, cook pasta according to packaging.

Drain pasta, place into a large bowl.

Toss noodles with oil mixture.

Top with chopped cilantro.

Serve the noodles warm, at room temperature for up to 1 hour or cold, refrigerate any leftovers.

Nutritional Information

Calories 240
Total Fat 10g
Cholesterol 0mg
Sodium 220mg
Carbohydrates 34mg
Dietary Fiber 6g
Sugars 5g

Recipe courtesy of Truvia.com.

Grilled Chicken Salad with Baby Spinach and Creamy Mustard Dressing

Makes 4 Servings

Ingredients

1/4 cup brown mustard
2 tablespoon honey
2 tablespoons low-fat mayonnaise
2 tablespoons fat-free Greek-style yogurt
2 packets Stevia In The Raw®
Salt and freshly ground pepper
1 ¼ pound skinless, boneless chicken breast, cut into 4 pieces
6 cups baby spinach, loosely packed
1 cup grape tomatoes, halved lengthwise
4 thin slices red onion

Directions

For dressing, in small bowl, whisk together mustard, honey, mayonnaise, yogurt, and Stevia In The Raw®. Season dressing with salt and pepper to taste. Set aside for 20 minutes, or cover and refrigerate up to 24 hours.

Heat grill to medium-high, 400° F for gas grill.

Place pieces of chicken between 2 sheets of wax paper and pound with smooth mallet or side of heavy knife to even ½-inch thickness. Season chicken breasts lightly on both sides with salt and pepper.

Place chicken on oiled grill rack and cook over direct heat for 3 minutes. Turn and grill until chicken is firm to touch and white in center, 2-3 minutes. Transfer grilled chicken to plate, tent loosely with foil, and let sit for 5 minutes. Slice chicken across the grain into ½-inch strips.

Arrange 1 ½ cups spinach in a bed on each of 4 dinner plates. Add one-fourth of tomatoes, and 1 onion slice, separated into rings. Top each plate with one-fourth of the chicken and drizzle on 2 tablespoons dressing. Serve immediately.

Nutritional Information

Calories 260
Total Fat 4.5g
Carbohydrate 17g
Protein 35g
Dietary Fiber 2g
Sodium 490mg

Recipe originally from InTheRaw.com.

Strawberry Romaine Salad and Creamy Poppy Seed Dressing

Makes 8 Servings

Ingredients

Salad

1 bunch romaine lettuce, torn
1⁄2 small red onion, thinly sliced
2 cups fresh strawberries, halved
1⁄4 cup slivered almonds

Creamy Poppy Seed Dressing

3⁄4 cup light mayonnaise (not salad dressing)
1⁄4 cup skim milk
2 Tbsp + 1 tsp Truvía^® Natural Sweetener Spoonable*
1 tsp vinegar
1 tsp poppy seeds

Directions

Combine romaine, onion and strawberries in a large bowl. In a separate small bowl, whisk together the mayonnaise, milk, Truvía^® Natural Sweetener, vinegar and poppy seeds. Drizzle dressing over salad and toss. Sprinkle with almonds.

Nutritional Information

Calories 120
Total Fat 9g
Cholesterol 10mg
Sodium 150mg
Carbohydrate 13g
Dietary Fiber 3g
Protein 2g

Recipe originally appeared on Truvia.com.

Shrimp, Pineapple and Green Pepper Kebabs with Hot and Sour Dipping Sauce

Makes 4 Servings

Ingredients

1/2 cup pineapple juice
1 tablespoon fresh lime juice
1 teaspoon reduced-sodium soy sauce
2 teaspoons Stevia In The Raw® Bakers Bag
1/2 teaspoon Sriracha chili sauce
1 teaspoon grated fresh ginger
1 ¼ pounds shelled and deveined large (18-21) shrimp
1 large green bell pepper, cut in 1-inch squares, 36 pieces
36 fresh pineapple cubes
12 (10-inch) bamboo skewers

Directions

Heat a charcoal or gas grill to medium-high for direct grilling. In a small pot, combine the pineapple and lime juices, soy sauce, stevia, chile sauce, and ginger. Cook over medium-high heat and reduced to 1/2 cup, 5-6 minutes. Pour the sauce into a small serving bowl and set aside.

Meanwhile, to assemble the skewers, bend a shrimp into a “C” and push it to the bottom of a skewer. Add a pepper square, then a pineapple chunk, threading it through the 3/4-inch side. To fill the skewer, repeat 2 more times. Make 11 more skewers. Coat the skewers with cooking spray.

Brush the grill with oil. Arrange the skewers on the grill, perpendicular to the grate. Cook for 2 minutes. Turn and cook 2 minutes more. Keep turning the skewers every minute to avoid charring, 7-8 minutes in total, or until the shrimp are white in the center.

Place the kebabs on a serving platter and brush on both sides with some of the sauce. Serve immediately, passing the remaining sauce in a small pitcher.

Nutritional Information

Calories 210
Fat 1.5g
Carbohydrates 19g
Protein 30g
Dietary Fiber 2g
Sodium 30mg

Recipe courtesy of InTheRaw.com.

Lemon Chicken with Asparagus

Makes 4 Servings

Ingredients

12 ounces skinless boneless chicken cutlets, cut into 1-inch pieces
1/2 teaspoon toasted sesame oil
1 teaspoon rice wine or dry Sherry
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup fresh asparagus in 1-inch pieces, about 6 ounces before trimming

Sauce
1/2 cup fat-free reduced sodium chicken broth
1 teaspoon lemon zest
2 tablespoon lemon juice
1 tablespoon rice wine or dry Sherry
1 tablespoon reduced-sodium soy sauce
1 large garlic clove, finely chopped
2 tablespoons Stevia In The Raw® Bakers Bag
1/8 teaspoon red pepper flakes
1 teaspoon toasted sesame oil
2 teaspoons cornstarch

Directions

Place the chicken in a mixing bowl. Add the sesame oil, wine, soy sauce, salt and pepper and mix to coat the chicken. Set the chicken aside to marinate while measuring and combining the sauce ingredients.

In a small bowl, combine the broth, lemon zest and juice, wine, soy sauce, garlic, Stevia In The Raw®, pepper flakes, and sesame oil. Set the sauce aside.

In a small bowl, combine the cornstarch with 2 teaspoons cold water, leaving the spoon in the bowl, and set aside.

Coat the bottom of a wok heavily with cooking spray, including 5 inches up the sides. Set the wok over the highest heat possible. When a drop of water flicked into the wok dances, add asparagus and stir-fry until it is bright green, 1 minute. Turn the asparagus out onto a plate.

Add the marinated chicken and stir-fry until it is lightly browned but still pink in the center, 3 minutes. Pour in the sauce. Keeping the chicken moving with the wok paddle, cook for 3 minutes, or until the pieces are white in the center. Stir the cornstarch mixture and add it to the work. Return the asparagus to the wok, and stir-fry until the sauce thickens enough to coat the chicken and asparagus, 1 minute.

Immediately divide the stir-fry among 4 plates and serve.

Nutritional Information

Calories 120
Total Fat 3.5g
Carbohydrate 4g
Protein 16g
Dietary Fiber <1g
Sodium 920mg

Recipe courtesy of InTheRaw.com.

Southwestern Gazpacho Soup

Makes 4 Servings

Ingredients

6 medium tomatoes, chopped
2 small cucumbers, chopped
1 medium sweet onion, diced
Juice from one lime
1/2 cup parsley or cilantro, chopped (save some for garnish)
3 cloves chopped garlic
1 teaspoon sea salt (more or less) to taste
1 teaspoon lemon juice
1 chipotle pepper in adobo sauce (buy a small can and just use one pepper)
1 teaspoon Louisiana hot sauce or a few drops Tabasco (to taste)
2 packets SweetLeaf Stevia® Sweetener

Directions

Blend all ingredients in a blender and adjust seasonings to taste. Serve in a bowl, garnish as desired.

Green Apple Salad with Toasted Almonds, Shaved Cheese and Apple Cider Vinaigrette

Makes 4 Servings

Ingredients

1 cup apple cider
1/4 cup apple cider vinegar, divided
1 shallot, minced
1/4 cup extra virgin olive oil
1 tablespoon fresh tarragon, torn
3 packets Stevia In The Raw®
Sea salt to taste
Fresh cracked black pepper to taste
2 firm Granny Smith apples, cored and sliced thick
3 ribs celery, peeled and thinly sliced
1/4 cup (about 24) whole almonds, toasted
1 tablespoon chopped fresh chives
2 ounces (about 20 shaved slices) Manchego cheese (may substitute hard Gouda or Parmigiano Reggiano)

Directions

In small saucepan combine apple cider and 2 tablespoons apple cider vinegar. Heat to boiling and continue boiling until liquid is reduced to a syrup. Set aside to cool.

In medium bowl toss together apples, celery, almonds and chives. Blend in vinaigrette.

Assemble salad on small plates, stacking the apples mixture and cheese in alternating layers.

Drizzle with cider reduction to finish and enjoy.

Nutritional Information

Calories: 320
Fat: 22g
Protein: 5g
Carbohydrate: 26g
Dietary Fiber: 4g
Sodium: 750mg
Cholesterol: 10mg

Recipe courtesy of InTheRaw.com.

Pan Seared Ahi Tuna, Baby Beets and Watercress Salad with Ginger Vinaigrette

Makes 8 Servings

Ingredients

Salad

30 (about 5 bunches) Baby Beets, any color, trimmed with 1 inch tops remaining
1/4 cup extra virgin olive oil
1 teaspoon sea salt
2 bunches watercress, wash, spun dry and trimmed
1 1/2 – 2 lbs Seared Ahi tuna

Ginger Vinaigrette

1 lemon
1/4 cup Rice Wine vinegar
1/4 cup orange juice
2 tablespoons champagne vinegar
1 tablespoon fish sauce
2 packets Stevia In The Raw®
2 tablespoons fresh peeled and chopped ginger
1 garlic clove peeled and chopped
1 tablespoon Sesame oil
1 tablespoon light soy sauce
1/2 cup extra virgin olive oil
1 tablespoon toasted Sesame seeds

Directions

Salad

Preheat oven to 375°F

Rinse beets in cold water. Place on roasting pan and add enough water to cover three-fourths. Cover pan tightly with foil and roast about 50 minutes or until just under fork tender. Remove from oven. Beets will finish cooking during the cooling process.

While beets are still warm, peel using soft towel rubbing skin off gently. Remove root top with a paring knife. Toss beets in bowl with olive oil and sea salt and set aside.

Prepare ahi tuna and slice. Place on bed of watercress with roasted beets and ginger vinaigrette.

Ginger Vinaigrette

In small container combine all ingredients in an airtight non-metallic container and shake vigorously to combine.

Nutritional Information

Calories: 260
Fat: 8g
Protein: 28g
Carbohydrate: 15g
Dietary Fiber: 4g
Sodium: 350mg
Cholesterol: 50mg