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November 2026 Recipes of the Month
Cooking Demonstration
Be Well Illinois hosts a variety of virtual cooking demos throughout the year. Among the most popular webinars are the live cooking demonstrations, which show you how to prepare simple, healthy and tasty meals. The live cooking demo will post on the Be Well Webinars web page.
Turkey and Mango Orange Pepper Boats
Ingredients
- 1 boneless, skinless turkey breast cut into bite-sized pieces
- 1 tablespoon canola oil or olive oil
- 1 cup shelled edamame (or frozen peas)
- 2 green onions, chopped
- 1 mango, peeled and sliced
- 1/4 cup chopped cashews
- 1/4 cup fresh parsley, chopped
- 4 orange peppers, seeds removed, cut in quarters
- Salt and pepper
Dressing (you also can use your favorite bottle dressing in a pinch):
- 3 tablespoons canola oil
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce (preferably low sodium)
- 1 teaspoon lime juice
- Dash of hot sauce
- Dash of sesame oil
- Pepper to taste
Directions
- Heat oil in a sauté pan. Cook turkey on medium-high heat until cooked through (no pink). Season with salt and pepper and remove from the heat.
- Bring frozen, shelled edamame to a boil. Remove from heat as soon as the edamame floats. Drain and cool.
- Mix the edamame, green onion, mango, cashews and parsley in a bowl. Add the turkey and mix ingredients together. (This mixture can be made one hour or the day before and stored in the refrigerator).
- Stir all ingredients of dressing together in a small bowl or jar. Add to the turkey mixture.
- Spoon into pepper halves and top with chopped cashews. Enjoy!
Salmon Salad
Ingredients
- 8 ounces canned salmon (packed in water, not oil), drained
- 1 small carrot, peeled and diced
- 1 tablespoon cucumber, diced
- 1 scallion, ends removed, finely chopped
- 1 tablespoon fat-free plain Greek yogurt or low-fat/fat-free mayonnaise
- 1/2 teaspoon black pepper
- Juice of 1/2 lemon
Directions
- Put all ingredients in a mixing bowl.
- Stir well to combine. Serve and enjoy!
