Archive for the ‘Recipes OTR’ Category

December 18th, 2014














Let’s face it – this time of year is all about deliciously rich desserts. From holiday cookies to assorted pies, it’s tough to stay healthy when you’re surrounded by tasty, calorie-filled treats. The following recipe helps solve that problem. Introducing Festive Baked Pears, a dessert that is easy to make and lets you have your dessert and eat it too!


  • 2 large Bosc pears
  • 2 teaspoons sugar
  • 1/4 teaspoon cinnamon
  • 1/4 cup dried cranberries or dried mixed fruit (such as Sun-Maid Fruit Bits)
  • 1/4 cup low-fat granola
  • 1/4 cup apple juice
  • 1/2 cup vanilla low-fat frozen yogurt, divided into 4 small scoops


  • Peel pears and cut them in half lengthwise.
  • Use a melon baller or grapefruit spoon to remove the cores and seeds.
  • Place pear halves, with cut sides up, in a glass pie plate.
  • Combine sugar and cinnamon in a small bowl; sprinkle evenly over pears.
  • Combine cranberries and granola in another small bowl.
  • Scoop the mixture into hollows of the pear halves.
  • Pour the apple juice in and around pear halves and cover the dish loosely with wax paper.
  • Cook the pears in microwave on HIGH 6-8 minutes or until the pears are tender when pierced with a knife.
  • Let stand in the dish 5 minutes, and then use a large slotted spoon to transfer the pears to serving plates.
  • Drizzle the leftover juice in pie plate over pears and serve them with frozen yogurt.

This recipe will take you only five minutes to make, and promises to impress while satisfying your holiday sweet tooth!


October 9th, 2014

Pressure cookers are an excellent option for your on-the-road food cravings. The device wears many hats; it can slow cook, pressure cook, steam, keep food warm and even sauté vegetables.  You can typically find a great pressure cooker for less than $100, and Con-way Truckload driver, Chris Karboski highly recommends purchasing one for inside your cab.

“You can cook a great meal during a 30 minute break,” he says.

Below is a delicious and easy recipe, courtesy of Chris and his wife Yvonne. Yvonne rides along with Chris when he is on the road and the couple swears by this hearty pot roast when they are craving a home-style meal.

SYH Pot Roast


You will need:
2 tablespoons vegetable oil
1 (3 pound) beef chuck roast
1 large onion, diced
1 (1 ounce) package Italian dressing mix
1 (1 ounce) package Ranch dressing mix
1 (1.2 ounce) package low-sodium brown gravy mix
1 (14.5 ounce) can low-sodium beef broth

  • Heat oil in the pressure cooker over medium-high heat with the lid open.
  • Brown the roast on all sides in the hot oil.
  • In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix.
  • Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
  • Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds.
  • Turn heat down to medium, and cook for 45 minutes.
  • Remove from heat and let stand for 5 minutes.


You will need:
1 whole squash peeled 1″ cubed
1 package of Brussels sprouts
1 large sweet onion or more
1/8 cup olive oil
Fresh garlic cloves to taste
1/2 teaspoon cumin
Sprinkle cayenne pepper
Salt and pepper to taste

  • Mix olive oil with spices in a small bowl.
  • Quarter and separate the onion.
  • Mix all ingredients in the cooker and stir until the squash and sprouts are covered in the oil mixture.
  • Bake vegetables at 425° for 25 min or until cooked thoroughly.
Chris and Yvonne Karboski

Chris and Yvonne Karboski











August 29th, 2014

Labor Day weekend is here. In an effort to devour every last flavor of summer, why not whip up an easy and tangy grilled corn recipe to satisfy your palate? This healthy vegetable topped with chipotle-lime butter makes a perfect long-weekend side dish. This recipe makes four servings.


You will need:

A grill or microwave
Tin foil
Small bowl


4 ears of fresh corn, husked
2 tablespoons of butter
¼ teaspoon lime zest
1 teaspoon lime juice
½ teaspoon ground chipotle pepper
½ teaspoon kosher salt

Preheat your grill to high
Wrap each ear of corn in foil
Place on grill and cook, turning frequently, for ten minutes
Next, soften the butter
Combine butter with lime zest, lime juice, ground chipotle and salt
Unwrap corn and brush on butter


Nutrition: 129 calories per serving: 7 g fat, 17 g carbohydrates, 3 g protein, 2 g fiber, 22 mg sodium, 245 mg potassium