Texas A&M AgriLife Extension Service. Easy Supper Tonight! Created by: Monica Walker, Baylor County Extension Agent
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1 Easy Supper Tonight! Created by: Monica Walker, Baylor County Extension Agent
2 This custom cookbook was created using recipes from the SNAP-Ed Connection Recipe Finder Database. Recipes included in the database have been reviewed by nutrition professionals at the SNAP-Ed Connection using specific cost and nutrition criteria. Recipes are consistent with the current Dietary Guidelines for Americans and MyPlate. Nutrition educators in the Supplemental Nutrition Assistance Program (SNAP) and other Food and Nutrition Service (FNS) nutrition assistance programs and their partners are encouraged to use the database to support their nutrition education program goals. For additional recipes and more information about the SNAP-Ed Connection Recipe Finder Database, please visit the Web site at This material was funded by USDA's Supplemental Nutrition Assistance Program. The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, call for the contact information for your local SNAP office or visit the Web site at In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C or call (800) (voice) or (202) (TTY). USDA is an equal opportunity provider and employer.
3 Table Of Contents Easy Chicken Pot Pie... 4 Easy Fruit Salad... 5 Easy Rice Pudding... 6
4 Easy Chicken Pot Pie Yield: 6 servings Cook time: 45 minutes Ingredients 1 2/3 cup 1 cup 1 can 1 cup 1/2 cup 1 frozen mixed vegetables (thawed) cooked chicken (cut-up) cream of chicken soup, low-fat (10-3/4 ounce, condensed) baking mix, reduced-fat (example: Bisquick) milk (non-fat) egg Instructions 1. Wash hands and any cooking surfaces. 2. Pre-heat oven to 400 F. 3. Mix vegetables, chicken and soup in ungreased, 9-inch pie plate 4. Stir remaining ingredients in a mixing bowl with fork until blended. Pour over vegetables and chicken in pie plate. 5. Bake 30 minutes or until golden brown. Source 6. Let cool for 5 minutes and serve. Texas Cooperative Extension, The Texas A&M University System, Expanded Nutrition Program Cost Per recipe: $3.47 Per serving: $
5 Easy Fruit Salad Yield: 14 servings Ingredients 1 can ounces fruit cocktail (16 ounce, drained) banana (sliced) orange (cut into bite-size pieces) apple (cut into bite-size pieces) yogurt, low-fat piña colada Instructions 1. Mix fruit in a large bowl. 2. Add yogurt and mix well. 3. Chill in refrigerator before serving. Source University of California, Cooperative Extension Fresno County, Easy and Nutritious Family Recipes, p.3 Cost Per recipe: $3.61 Per serving: $
6 Powered by TCPDF ( Easy Rice Pudding Yield: 4 servings Cook time: 40 minutes Ingredients 2/3 cups 2 cups 1 teaspoon 1/2 cup 2 tablespoons 1/2 teaspoon 1/2 teaspoon 1 cup 1/2 cup white rice, uncooked water (warm) butter or margarine (optional*) dry milk, non-fat sugar vanilla cinnamon water raisins (or other dried fruit) Instructions 1. Combine rice, water, and butter or margarine in large microwave safe dish. Cover loosely, so steam will escape. 2. Cook in microwave on high for 5 minutes or until mixture comes to a boil. Reduce setting to defrost (50% power), and cook an additional 10 minutes. 3. Mix other ingredients together while rice is cooking. Source 4. Without allowing rice to cool, remove cover and quickly stir milk-water-raisin mixture into hot rice. Cover loosely again and continue cooking on defrost (50% power) for 10 minutes. After cooking time is finished, let pudding sit, covered, for 10 minutes. University of Minnesota, Cooperative Extension Service, Simply Good Eating Recipe Cards: Vol. 1, Stir gently and put in individual serving dishes. Cost 6. Eat warm or cover and refrigerate immediately. Enjoy the refrigerated pudding within 2 days. Per recipe: $0.97 Per serving: $0.24 * Used in Analysis Notes A 9-10 year-old child can learn how to use measuring spoons and cups while helping make this recipe. 6
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Suggested Beverages Recipes Created by: Compiled by the Statewide Instructional Resources Development Center with permission from USDA This custom cookbook was created using recipes from the SNAP-Ed Connection
n g o f e r v i Be sure to try your school meal on for size. Breakfast or lunch, the portions are just right and can be used as a good portion guide.
Be sure to try your school meal on for size. Breakfast or lunch, the portions are just right and can be used as a good portion guide. A S e r v i n g o f Texas Department of Agriculture Food and Nutrition
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Objectives 1. Children will explain one reason squash is healthy for them. 2. Children will explain that a squash comes from a plant that grows in the ground. 3. Children will experience the food using
Required Materials: Total Time: minutes
Objectives 1. Children will explain one reason legumes are healthy for them. 2. Children will explain that legumes come from a plant that grows in the ground. 3. Children will experience legumes using
Objectives. Required Materials:
Objectives 1. Children will explain one reason peas are healthy for them. 2. Children will explain that peas come from a plant that grows in the ground. 3. Children will experience peas using their senses
Objectives. Required Materials:
Objectives 1. Children will explain one reason root vegetables are healthy for them. 2. Children will explain that root vegetables come from a plant that grows in the ground. 3. Children will experience
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Objectives 1. Children will explain one reason summer squash is healthy for them. 2. Children will explain that summer squash comes from a plant that grows in the ground. 3. Children will experience summer
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Objectives 1. Children will explain one reason carrots are healthy for them. 2. Children will explain that carrots come from a plant that grows in the ground. 3. Children will experience carrots using
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Objectives 1. Children will explain one reason tomatoes are healthy for them. 2. Children will explain that tomatoes come from a plant that grows in the ground. 3. Children will experience tomatoes using
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Objectives 1. Children will explain one reason asparagus is healthy for them. 2. Children will explain that asparagus comes from a plant that grows in the ground. 3. Children will experience asparagus
Required Materials: Total Time: minutes
Objectives 1. Children will explain one reason corn is healthy for them. 2. Children will explain that corn comes from a plant that grows in the ground. 3. Children will experience corn using their senses
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Objectives 1. Children will explain one reason peppers are healthy for them. 2. Children will explain that peppers come from a plant that grows in the ground. 3. Children will experience peppers using
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