Cooking Corner

Supercharge Your Fitness

Every month registered dietitian nutritionist and culinary expert, Cindy Kleckner, RDN, LD, FAND, puts together healthy and delicious recipes to help us #StayFitMcKinney.

We’ve got an entire archive of recipes to provide you with plenty of options.

View Most Recent Recipe | View Recipe Archive 

A Few of Our Favorites

These recipes use fresh, canned and frozen produce.

Caribbean Fruit Smoothie


1 cup frozen diced mango

1 cup frozen diced papaya

2 cups frozen diced pineapple

1½ cup fresh orange juice

½ cup low-fat or skim milk

½ tsp coconut extract, if desired

¾ cup plain nonfat Greek yogurt

½ cup ice


Combine all of the ingredients in a blender. Puree until desired consistency.

Yields: 6 servings

Source: Cindy Kleckner, RDN, LD

Signature Oven-Roasted Vegetables with Herbs


1 large red onion

1 lb. French green beans

1 lb. fingerling potatoes

1 lb. baby carrots

1 red bell pepper

1 yellow bell pepper

1-2 Tbsp extra-virgin olive oil

Fresh rosemary

Freshly ground black pepper, to taste

Sea salt, to taste


  1. Preheat oven to 400 degrees. Line a large baking pan with parchment or a silicon baking mat.
  2. Remove the stem end of the onion and slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a large stainless-steel bowl.
  3. Rinse, dry and cut fingerling potatoes in half. Place in same stainless steel bowl.
  4. Scrub baby carrots. Trim stems.
  5. Cut red and yellow bell peppers into 1-inch pieces. Place in stainless steel bowl.
  6. Toss vegetables with olive oil until well mixed.
  7. Place vegetables on the baking pan and sprinkle with rosemary sprigs, pepper and sea salt.
  8. Place in preheated oven for 20-25 minutes. Toss the vegetables once during cooking. Watch closely so they do not overcook.
  9. Remove from oven and serve warm or room temperature.

Yield: 4-6 servings

Source: Cindy Kleckner, RDN, LD, FAND

Spinach Salad with Grilled Pork Tenderloin and Peaches


  • 1½ pounds fresh peaches, skinned or thawed frozen peaches, divided
  • ½ cup peach nectar
  • ½ cup red wine vinegar
  • 2 Tbsp. raspberry vinegar
  • ¼ tsp. freshly ground pepper
  • 1 small jalapeno pepper, seeded
  • 2 Tbsp. chopped cilantro
  • 1 pound pork tenderloin, cut into 12 medallions
  • 20 ounces baby spinach, washed
  • 1 small shallot, thinly sliced
  • ½ cup walnuts, toasted
  • 2 ounces crumbled blue cheese


  • To make the vinaigrette, combine 1 pound of the peaches, the peach nectar, vinegars, pepper, jalapeno and cilantro in a food processor and pulse until smooth.
  • Marinate the pork tenderloin in a ¼ cup of the vinaigrette for 3 hours prior to grilling.
  • Preheat a gas grill. Grills the tenderloin for 2-3 minutes on each side. 
  • Toss together the spinach, shallot, remaining thawed peaches, walnuts and blue cheese. Divide the ingredients among 4 plates. Arrange 3 pork tenderloin medallions on top of each salad.
  • Serve with the jalapeno peach vinaigrette.

Yield:  4 servings

Source:  Hypertension Cookbook for Dummies, C Kleckner, R Rust, John H. Wiley & Sons.

Cindy KlecknerBoost your fitness plan with a Nutrition Consultation with Cindy Kleckner, RDN, LD, FAND, registered dietitian nutritionist and culinary expert at the Apex Centre, City of McKinney’s Aquatic and Fitness Facility. For personal training and nutrition consultations contact