variety your patients crave
|
|
- Ada Powers
- 5 years ago
- Views:
Transcription
1
2 variety your patients crave NUTRITION YOU LL FEEL GOOD ABOUT SERVING Operators know that good, quality food, combined with the comfort of brands seen at home, are a part of the patient healing process. Consumers are demanding Better for You options. Hospitals are offering more veggie foods on the menu than they were 3 years ago. The amount of meat per meal being served in hospitals has decreased by 10% since 2010 and has been replaced with more vegetarian snacks and entrees. * Kellogg s features two of the top-selling brands that have a strong consumer following: Morningstar Farms and Gardenburger. Our veggie foods deliver on nutrition, taste and variety because they re made from familiar wholesome ingredients consumers know and believe nourishes their desire to eat better. patient feeding recipe parameters These patient feeding recipes were developed specifically with you in mind, to help meet nutrition, budget and ease of preparation needs at a healthcare facility. Meet calorie, fat and sodium targets based on the USDA 2010 Dietary Guidelines Easy to prepare and made with commonly found ingredients in a non-commercial kitchen Food costs target around 1.85 per serving Variety of on-trend cuisine styles Feature various applications Foodservice QTY of 25 servings per recipe Kellogg Case Code Product Description Morningstar Farms Spicy Black Bean Patties Gardenburger Original Patties Gardenburger Malibu Organic (Vegan) Patties Morningstar Farms Garden Veggie Patties Morningstar Farms Veggie Breakfast Sausage Patties *2012 Healthier Hospitals Initiative Milestone Report
3 Italian Spinach Brunch Casserole Veggie Breakfast Sausage Patties # B Breakfast 2.01 Per Serving SERVES: 25 PREP TIME: 20 MINUTES COOK TIME: 40 MINUTES 6 tablespoons vegetable oil 1 pound 8 ounces fresh mushrooms, diced 1 pound yellow onion, diced 37 ½ each Morningstar Farms Veggie Breakfast Sausage Patties, thawed and diced 20 ounces frozen chopped spinach, thawed and drained 1 ½ pounds fresh red bell pepper, diced 20 ounces part-skim mozzarella cheese, grated 2 ½ cups all-purpose flour 1 tablespoon dried basil leaves 62 ½ fluid ounces Egg Beaters 99% Egg Substitute 62 ½ fluid ounces 2% milk 1. Preheat oven to 325 F. Spray a 4-inch full size steamtable pan with food release spray. 2. Heat a large sauté pan over medium-high heat. Add only vegetable oil, mushrooms and onions and sauté until tender. Add the diced Morningstar Farms Breakfast Sausage Patties and cook until heated through. 3. Place the sausage and mushroom mixture in the prepared steamtable pan. Distribute the spinach over the top, and then sprinkle with the diced red bell pepper. Distribute half of the mozzarella cheese over the vegetables. 4. In a large bowl combine flour and dried basil. In another bowl combine the eggs and milk; beat until smooth. Add egg mixture to flour mixture; beat until well blended. Pour over spinach. SUGGESTION: If a 6 quart mixer is available, pour in egg beaters, add flour and basil, and mix on low while adding milk. 5. Bake in the preheated oven for approximately 40 minutes or until a knife inserted in the center comes out clean (at least 165 F). Sprinkle casserole with the remaining mozzarella cheese. Return to oven for an additional 2 minutes or until the cheese is melted. Let stand 5 minutes before serving. 6. Cut into 5 X 5 squares and serve at 135 F or above.
4 Pumpkin and Sweet Potato Soup with Spicy Black Bean Croutons Spicy Black Bean Burger Patties # A/E Appetizer/Entrée Lunch/Dinner 1.75 Per Serving SERVES: 25 PREP TIME: 20 MINUTES COOK TIME: 20 MINUTES 18 ¾ each Morningstar Farms Spicy Black Bean Burgers, diced 6 tablespoons vegetable oil 1 pound yellow onion, diced 1 tablespoon plus 1 teaspoon ground cumin 2 teaspoons ground cinnamon 1 ¼ teaspoon ground white pepper 1 gallon low sodium vegetable broth 2 pounds 8 ounces 100% canned pumpkin 2 pounds 8 ounces canned sweet potatoes, mashed 2 pounds apples, fresh, peeled and diced 4 cups cooked white rice 1 tablespoon salt 1 quart half and half 2/3 cup fresh cilantro, chopped 25 1-ounce portion packs reduced fat sour cream 12 ½ ounces toasted pumpkin seeds (optional) 1. Place Morningstar Farms Spicy Black Bean Burgers on a parchment-lined sheet pan. Bake in a 400 F oven until crisp, about 10 to 15 minutes, or until the internal temperature reads 135 F. Dice burgers and hold hot at 135 F or higher until service in hot holding unit. 2. Heat a large stockpot over medium heat. Add the oil and onions, sauté until softened. Add the cumin, cinnamon and white pepper, stir until aromatic, about 30 seconds. Add the vegetable broth, pumpkin, sweet potatoes, diced apples, cooked white rice and salt, and stir until incorporated. Bring to a simmer (at least 185 F) and cook for 10 minutes. SUGGESTION: Prepare 2 cups uncooked rice according to package directions. Hold hot at 135 F until ready to use or chill immediately to 41 F and store in refrigerator. 3. Stir in half and half. Using an immersion blender, puree the soup until smooth. Hold hot at 135 F or higher until service in hot holding unit. 4. For each serving place 10 ounces of pumpkin soup into a soup bowl. Top with 2 to 2 ¼ ounces of diced Morningstar Farms Spicy Black Bean Burger and 1 teaspoon of chopped cilantro. Serve with a 1-ounce portion pack of reduced fat sour cream. OPTIMAL: Serve with 1 tablespoon toasted pumpkin seeds.
5 Asian malibu lettuce bowl (or wrap) Malibu Organic (Vegan) Patties # A/E Appetizer/Entrée Lunch/Dinner 1.89 Per Serving SERVES: 25 PREP TIME: 20 MINUTES COOK TIME: 20 MINUTES SAUCE: 1 cup brown sugar 4 ounces low sodium soy sauce 4 ounces water 2 tablespoons sesame oil 1 tablespoon ginger, fresh grated fine 1 tablespoon red pepper flakes (may use less if too spicy) 4 tablespoons garlic, fresh, mince MEAL: 25 ounces prepared cellophane (bean thread) noodles 25 Gardenburger Malibu patties, diced 4 tablespoons vegetable oil 2 cups onion, cut into half circles 2 tablespoons ginger, fresh grated fine 2 teaspoons, garlic, fresh, minced 1 pound shredded carrots 1 ½ cups green pepper, cut into strips 1 ½ cups red pepper, cut into strips ½ cup cilantro, fresh, chopped 2 tablespoons basil, dry, flakes 2 to 3 ounces lemon juice 1. Prepare sesame sauce by combining brown sugar, soy sauce, water, sesame oil, ginger, red pepper flakes, and garlic in saucepan. Cook over medium heat until sugar dissolves (about 5 minutes). Remove from heat and hold until use. If prepared in advance, hold at 41 F or below. 2. Break the cellophane noodles into 2-inch strands, and soften with hot/boiling water for approximately 5 minutes. 3. Place Gardenburger Malibu patties on a parchment-lined sheet pan and bake in a 400 F oven for 10 to 15 minutes, or until the internal temperature reads 135 F. Dice product and hold hot at 135 F until use. 4. Heat a large sauté pan, or tilting skillet for larger portions over medium heat. Add the vegetable oil and immediately add the onions, garlic, and ginger. Stir-fry for 1minute. Add the carrots and peppers and sauté for another 3 minutes. Add the diced Gardenburger Malibu, noodles, cilantro, basil, lemon juice, and sesame sauce and cook until heated through or 135 F.
6 Curried apple garden salad Original Patties # L/D Lunch/Dinner 1.47 Per Serving SERVES: 25 PREP TIME: 20 MINUTES COOK TIME: 20 MINUTES 2 pounds 8 ounces penne pasta, cooked 25 each Gardenburger Original DRESSING: 9 ounces canola oil 4 ½ ounces apple cider vinegar 1/3 cup honey ¾ teaspoon yellow curry powder ¾ teaspoon white pepper ¾ teaspoon salt 1 pound 4 ounces fresh red apple, such as Gala, diced 1 pound 4 ounces fresh Granny Smith apple, diced MEAL: 1 pound celery, sliced on a bias 8 ounces raisins 6 ounces sunflower seeds, dry roasted, unsalted 2 pounds 8 ounces fresh mixed greens, washed 1. Prepare 1 pound 4 ounces uncooked penne pasta according to package directions, drain, chill to 41 F and store refrigerated until use. 2. Place Original Gardenburger patties on a parchment-lined sheet pan and bake in a 400 F oven for 10 to 15 minutes, or until the internal temperature reads 135 F. Hold hot at 135 F or above until service in a hot holding unit. 3. Meanwhile, place the canola oil, apple cider vinegar, honey, yellow curry powder white pepper, and salt in a blender. Blend for 1 minute. Pour dressing into large mixing bowl. Dice apples, and immediately place in dressing to prevent browning. 4. Add celery, raisins and sunflower seeds, and chilled cooked penne to apples. Stir to evenly distribute dressing. 5. For each serving, place 1 packed cup (1 ½ oz) of greens on tray. Top with 1 cup of the apple salad mixture. Slice 1 Original Gardenburger in half; turn burger 90 degrees and slice into strips or alternatively cut into triangles. Place Gardenburger strips on top or to the side of the apple salad. Alternately, place the Original Gardenburger strips/triangles on the hot tray portion to be added to the salad in the patient s room.
7 Moroccan garden veggies and chickpeas with couscous Original Patties # L/D Lunch/Dinner 1.40 Per Serving SERVES: 25 PREP TIME: 15 MINUTES COOK TIME: 30 MINUTES 1 ½ tablespoons olive oil 8 ounces yellow onion, diced 2 teaspoons garlic, minced 2 teaspoons ground cumin 2 teaspoons ground cinnamon 1 teaspoon ground black pepper 1 teaspoon ground turmeric ¼ cup honey 3 pounds carrots, fresh, sliced on a bias ½ inch thick 4 ounces raisins 2 cups water 3 ¾ cups couscous, uncooked 18 ¾ each Gardenburger Original patties, diced or quartered 1 pound 6 ounces chickpeas, canned, rinsed, and drained 1 pound blanched almonds 1/2 cup fresh parsley, chopped 4 whole lemons, cut into wedges 1. Heat a large, heavy-bottomed saucepan over medium heat. Add olive oil, yellow onion and garlic. Sauté until softened. Note: For larger portions, use a tilting skillet, or may sauté in convection oven in 2-inch steamtable pan. 2. Add cumin, cinnamon, black pepper and turmeric. Stir into the onions and heat through until fragrant, about 1 minute. Add honey, carrots, raisins, and 2 cups water to the saucepan. Bring to a simmer. Cover and cook for about 10 minutes, or until carrots are tender-crisp. 3. Prepare couscous according to package directions and hold at 135 F or higher in hot holding unit until ready to use. 4. Meanwhile, place Gardenburger Original patties on a parchment-lined sheet pan and bake in a 400 F oven for 10 to 15 minutes, or until the internal temperature reads 135 F. Hold hot at 135 F or above until service in a hot holding unit. 5. Add chickpeas, diced Gardenburger Original, and blanched almonds to the carrots and continue to cook, covered, for 3 minutes. 6. To serve, place ½ cup of cooked couscous to one side of the serving dish. If Gardenburger Original is diced and mixed in with carrots, serve ¾ cup of the stew over the couscous making sure to include some of the flavorful cooking liquid. Garnish with fresh parsley and a lemon wedge. 7. Another serving option: If Gardenburger Original is quartered, serve ¾ of a Gardenburger Original on tray next to the couscous and place ½ cup of the carrots and chickpeas over the couscous making sure to include some of the flavorful cooking liquid. Garnish with fresh parsley and a lemon wedge.
8 malibu burrito bowl Malibu Organic (Vegan) Patties # L/D Lunch/Dinner 2.04 Per Serving SERVES: 25 PREP TIME: 20 MINUTES COOK TIME: 25 MINUTES 4 lbs brown rice 25 each Gardenburger Malibu patties cut into strips or diced 1 pound 14 ounces low sodium black beans, canned, rinsed, and drained* 1 teaspoon ground cumin 3 pounds 2 ounces fresh broccoli, cut into small florets 12 ½ oz. tomatoes, diced 25 ounces prepared guacamole* 12 ½ ounces prepared salsa* 12 ½ ounces cheddar cheese, shredded ½ cup fresh cilantro, chopped 25 1-ounce packs reduced fat sour cream 1. Place 5 quarts water and 4 lbs brown rice in equal amounts into two 2-inch steamtable pans. Steam for approximately 25 minutes. Fluff and hold at 135 F or above in hot holding unit. 2. Place Gardenburger Malibu patties on a parchment-lined sheet pan and bake in a 400 F oven for 10 to 15 minutes, or until the internal temperature reads 135 F. 3. Meanwhile, place the black beans in a steamtable pan and stir in ground cumin. Steam until the internal temperature reads 135 F. Hold at 135 F or above in hot holding unit. 4. Steam broccoli florets until tender-crisp. 5. For each serving, cut Gardenburger Malibu patties into strips or dices and place on tray. Top with 1 cup steamed brown rice and ¼ cup steamed black beans and 1 tsp chopped cilantro. In a separate container, place 1 tablespoon of diced tomatoes, 1 ½ tablespoons prepared guacamole, 1 tablespoon prepared salsa and ½ oz. shredded cheddar cheese. Place a 1-ounce packet of reduced fat sour cream on the tray. *Lower sodium or sodium-free products will reduce sodium content per serving.
9 jamaican jerk black bean bowl Spicy Black Bean Burger Patties # L/D Lunch/Dinner 1.48 Per Serving SERVES: 25 PREP TIME: 15 MINUTES COOK TIME: 25 MINUTES 4 pounds brown rice 25 each Morningstar Farms Spicy Black Bean Burgers, diced 5 pounds yellow sweet potatoes, diced 3 ounces prepared Caribbean Jerk marinade (such as Lawry s) 1 pound 9 ounces pineapple chunks, canned, drained, juice reserved 3 ounces reserved pineapple juice 12 ½ ounces shredded cabbage blend 18 ¾ ounces dry roasted peanuts, unsalted 1. Place 5 quarts water and 4 lbs brown rice in equal amounts into two 2-inch steamtable pans. Steam for approximately 25 minutes. Fluff and hold at 135 F or above in hot holding unit. 2. Place Morningstar Farms Spicy Black Bean Burger on a parchment-lined sheet pan and bake in a 400 F oven for 15 minutes, or until the internal temperature reads 135 F. Cut into dices and hold hot at 135 F or above until use. 3. Place diced yellow sweet potatoes into a perforated steam pan and steam until tender. Hold hot at 135 F until use. (Be sure to place a sheet pan immediately under the perforated pan to capture sugar from potatoes for easy cleanup) 4. Meanwhile, mix together the prepared Jamaican Jerk marinade and the reserved pineapple juice. Set aside. 5. Combine the diced Morningstar Farms Spicy Black Bean Burgers, steamed sweet potatoes, pineapple, and dressing. Mix until dressing is distributed. Hold and serve at 135 F or below. 6. For each serving place 1 cup brown rice into a bowl or on serving tray. Top with 1 cup of the black bean burger and sweet potato pineapple mixture, ¼ cup (about 0.5 ounce) shredded cabbage, and 1 ½ tablespoons unsalted peanuts.
10 veggie bento bowl Garden Veggie Patties # L/D Lunch/Dinner 1.45 Per Serving SERVES: 25 PREP TIME: 30 MINUTES COOK TIME: 15 MINUTES 1 gallon 1 cup cooked and chilled brown rice 2 ounces vegetable oil ½ pound onions, diced ½ pound celery, diced ½ pound green peas, frozen 12 ounces Egg Beaters 99% Egg Substitute, cooked and chopped* 25 each Morningstar Farms Garden Veggie Patties, large dice 2 tablespoons cornstarch ½ teaspoon ground white pepper 3 ounces vegetable oil 2 tablespoons fresh garlic, minced 5 ounces low sodium soy sauce* 2 ounces sugar 1 tablespoon red pepper flakes (may use less if too spicy) 3 pounds frozen green beans, thawed SUGGESTION: Prepare steamed brown rice one day in advance. Place 2 qt water and 1 lb 10 oz brown rice in 2-inch steamtable pan. Steam for approximately 25 minutes. Cool immediately to 41 F and store in refrigerator. 1. To prepare Asian-style brown rice, heat oil and add onions and celery. Cook for 5 minutes. Add cooked, chilled brown rice, peas and cooked Egg Beaters. Stir to combine. Cook over low to medium heat until 165 F, stirring occasionally to prevent sticking. Hold hot at 135 F or higher until ready to use. SUGGESTION: Egg Substitute may be cooked in a steamtable pan in a steamer until an internal temperature of 160 F. Hold hot at 135 F or higher or chill immediately to 41 F and store refrigerated. 2. Next, combine diced Morningstar Farms Garden Veggie patties, cornstarch and white pepper in a large bowl. Toss to mix. Heat oil in a large nonstick skillet over medium high heat. For larger portions, use a tilting skillet. Add Morningstar Farms Garden Veggie patty mixture and garlic; cook for 3 minutes, stirring to mix well and sauté. 3. In a 2 qt container, combine soy sauce, sugar, and red pepper flakes, stirring with a whisk. Add mixture to pan and stir. Add green beans and cook 2 minutes until an internal temperature of 135 F or above. 4. For each serving place 1 cup of Asian-style rice in a serving bowl or tray. Using a 4-ounce spoodle, place the stir-fried mixture next to the rice. *Lower sodium or sodium-free products will reduce sodium content per serving.
11 sweet and spicy wok noodles with Garden Veggie Dippers Garden Veggie Patties # L/D Lunch/Dinner 1.67 Per Serving SERVES: 25 PREP TIME: 20 MINUTES COOK TIME: 10 MINUTES 25 each Morningstar Farms Garden Veggie Patties 5 pounds cooked noodles (spaghetti, rice, Yakisoba) ¾ cup prepared Sweet Chili Sauce (such as Mae Ploy brand) 1 cup reserved pineapple juice 3 ounces toasted sesame oil 25 ounces fresh green bell peppers, cut into strips 25 ounces fresh red bell peppers, cut into strips 2 pounds 8 ounces pineapple chunks, canned, drained, juice reserved ½ cup green onions, thinly sliced 1. Place Morningstar Farms Garden Veggie patties on a parchment-lined sheet pan and bake in a 400 F oven for 10 to 15 minutes, or until the internal temperature reads 135 F. Hold hot until service in hot holding unit. 2. Prepare noodles according to package directions. 3. In a small saucepan, mix together the sweet chili sauce and reserved pineapple juice. Bring to a simmer. Remove from heat and hold hot at 135 F for service in hot holding unit. 4. Heat a flat-top grill, tilt skillet, or a large sauté pan over medium-high heat. Add the toasted sesame oil and immediately add the bell peppers. Stir-fry until hot but still crisp, about 3 minutes. 5. Add the noodles, sweet chili sauce mixture, pineapple chunks, and green onions. Stir-fry until just heated through. 6. For each serving place 1 to 1 ½ cups of the noodles and vegetables into a serving container. Slice one Morningstar Farms Garden Veggie into strips. Place Morningstar Farms Garden Veggie strips alongside or across the top of the noodle mixture.
12 mushroom sausage and spinach lasagna Veggie Breakfast Sausage Patties # L/D Lunch/Dinner 1.77 Per Serving SERVES: 25 PREP TIME: 20 MINUTES COOK TIME: 60 MINUTES 16 lasagna noodles (may use whole wheat) 4 ounces vegetable oil 3 pounds 8 ounces fresh mushrooms, sliced 25 each Morningstar Farms Veggie Breakfast Sausage Patties, thawed, chopped 3 pounds 8 ounces frozen spinach, thawed, drained very well 5 pounds 8 ounces crushed tomatoes 1 cup fresh basil, chopped 3 pounds part-skim ricotta cheese 1 pound part-skim mozzarella cheese, shredded 1. Preheat oven to 350 F. 2. Cook noodles in boiling water until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot, cover with cool water and set aside. 3. Heat a tilt-skillet or a large sauté pan over medium-high heat. Add the vegetable oil and sliced mushrooms. Cook for 3-5 minutes before stirring to make sure the mushrooms brown a bit. Add the quartered (may be diced) Morningstar Farms Veggie Breakfast Sausage Patties and continue to cook for another 5 minutes. Stir in spinach. 4. Mix the crushed tomatoes with the fresh basil. 5. To assemble lasagna: Spray 2-inch steamtable pan with food release and spread enough tomatoes to cover the bottom of pan. Arrange a layer of noodles on top of tomatoes, trimming to fit if necessary. Evenly dollop half of the ricotta over the noodles. Top with half of the sausage mixture, 1/3 of the remaining tomatoes, and 1/3 of the mozzarella cheese. Continue with another layer of noodles, the remaining ricotta, the remaining sausage, half the remaining tomatoes and half of the remaining mozzarella. Top with a third layer of noodles and the remaining tomatoes. 6. Cover the lasagna with foil and bake until bubbling and heated through (at least 135 F or above), approximately 45 minutes. 7. Remove the foil and sprinkle the remaining mozzarella on the lasagna. Return to the oven and bake until the cheese is just melted but not browned, 5 minutes. Let rest for 10 minutes before cutting. 8. Cut into 5 X 5 squares and serve at 135 F or above.
13 , TM,, 2014 Kellogg NA Co.
Blueberr y Fruit Crumble
Blueberry Fruit Crumble 1 ¼ cups frozen or fresh blueberries 2 teaspoons sugar 1 tablespoons whole-wheat flour 2 teaspoons orange juice ¼ cup rolled oats 1 tablespoon chopped almonds 1 tablespoon brown
More informationChicken, Millet, and Mushroom One-Skillet Meal
Chicken, Millet, and Mushroom One-Skillet Meal Servings: 6-8 2 tablespoons canola or olive oil, divided 2 pounds chicken tenderloins Salt and pepper to taste 1 large yellow onion, chopped 1/2 pound mushrooms,
More informationWhat s. CACFP Chinese, Vietnamese, Malaysian, Indonesian Style. Around the World TryDay for Family Child Care. By National CACFP Forum
United States Department of Agriculture What s Cooking USDA MIXING BOWL Cookbook CACFP Chinese, Vietnamese, Malaysian, Indonesian Style Around the World TryDay for Family Child Care By National CACFP Forum
More informationHerbed White Cheddar Mac and Cheese
Cook Time: 20 minutes Herbed White Cheddar Mac and Cheese 1 package (16 ounces) whole wheat elbow macaroni 3 cups reduced fat 2% milk 1/4 cup flour 1/2 large head cauliflower, cut into florets (3 1/2 cups)
More informationPrep Time: 15 minutes
Veggie Burritos Trying to eat more vegetables? These burritos are a great place to start! This meal is full of flavor and fiber! Prep Time: 15 minutes Serving Size: 1 burrito Calories 305 Carbohydrate
More informationPotato Lasagna. Preparation. Ingredients
Potato Lasagna for 4 servings 5 potatoes, peeled 2 teaspoons salt 1 teaspoon pepper 8 slices ham 7 slices mozzarella cheese 5 slices bacon, cooked and crumbled ¼ cup fresh parsley, chopped (10 g) 2 cups
More informationProcess # 2 Same Day Service Meat/Meat Alternate, Grain, Vegetable YIELD: 25 Servings 50 Servings Ingredients Weight Measure
Amazing Lo Mein ADAPTED FROM HOOVER CITY SCHOOLS, ALABAMA HEALTHY, DELICIOUS, MEAT-FREE RECIPE F CACFP GUIDELINES Process # 2 Same Day Service Meat/Meat Alternate, Grain, Vegetable YIELD: 25 Servings 50
More informationVegetarian Summertime Menu Plan
Vegetarian Summertime Menu Plan Week 2 Grilled Veggie Quesadillas Super Easy Guacamole Bean Burgers with Avocado Cream Garlic Parmesan Fries with Spicy Aioli All-in-One Caprese Pasta Skinny Taco Salad
More informationCrock Pot Beef Broccoli
Crock Pot Beef Broccoli 1.5 pounds top sirloin steak, thinly sliced and chopped into 2 pieces 1 cup beef broth ⅔ cup low sodium soy sauce ⅓ cup brown sugar 1 tablespoon sesame oil 1 tablespoon minced garlic
More informationSLOW COOKER. Pork Posole and Corn Bread Stew Page 4
15 SLOW COOKER Pork Posole and Corn Bread Stew Page 4 Makes 4 servings Prep 15 minutes Slow Cook on HIGH for 3 hours, 15 minutes or LOW for 5 hours, 15 minutes 3 pounds boneless, skinless chicken thighs
More informationCooking Day Instructions: from meals prepared
Cooking Day Instructions: from meals prepared 9.11.2017 #1 - Asian Peanut Pork 1. Add the bag with the pork and liquid into a slow cooker. Re-whisk liquid ingredients together if needed. Top pork with
More informationFruit and Vegetables Recipes Grilled Pineapple
Master Nutrition program Fruit and Vegetables Recipes Grilled Pineapple 1 fresh pineapple, peeled, cored, sliced 1-inch thick ½ cup brown sugar 2 T. lemon juice ¼ tsp. cinnamon Combine brown sugar, juice
More informationPink Party Salad. Ingredients. Directions. Nutrition Information. Makes: 6 servings
Pink Party Salad Makes: 6 servings 4 potatoes (washed and cut in half) 3 cups beets, cooked (peeled and diced) 1 cup peas, green, fresh or frozen 3 eggs, hard boiled 1 apple 1 teaspoon lemon juice 2 tablespoons
More informationPasta Recipes Created by Nicole Porter Wellness
Pasta Recipes 5.24.18 Created by Meal Prep Spaghetti with Chicken, Spinach & Tomatoes 8 ingredients 30 minutes 4 servings 1. Preheat oven to 450 degrees F and line baking sheets with foil. 2. In a bowl,
More informationRecharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES Fit House New York 1
Recharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES 2017 Fit House New York 1 Day 7 Breakfast Lunch Dinner Snack Flat Belly Smoothie Lentil Soup Spanish Chickpea Chicken (P) Vegan Broccoli
More information(this isn t the exact recipe, I made some changes)
Savory Pepper Steak http://crockingirls.com/recipes/savory-pepper-steak/ (this isn t the exact recipe, I made some changes) 1½ lbs round steak, cut into ½ in strips ¼ cup flour ½ tsp salt ½ tsp pepper
More informationCooking Day Instructions: from meals prepared
Cooking Day Instructions: from meals prepared 10.9.2017 #1 - Sriracha Salmon Thaw salmon if frozen. Preheat the oven to 425. Line a baking sheet with parchment paper. Place the salmon on the prepared pan
More informationBlackened Fish with Strawberry Kiwi Salsa. Vegetable and Goat Cheese Phyllo Pie
Blackened Fish with Strawberry Kiwi Salsa Vegetable and Goat Cheese Phyllo Pie BLACKENED FISH WITH STRAWBERRY KIWI SALSA For the Blackened Fish: 4-4 oz fillet fish (4 ounces each; flaky white fish like
More informationTHIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 7 DAY 4 DAY 6 HEALTHY PLAN Healthy Plan Caprese Toasts
HEALTHY PLAN 11-23-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Healthy Plan Chili Lime Rubbed Steak Healthy Plan Honey Sriracha Brussels Sprouts Healthy Plan Chicken Parmesan Pasta Casserole Healthy Plan
More informationTHIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 4 DAY 7 DAY 6 GLUTEN FREE- 09/21/2018. Gluten Free- One Pot Turkey Spaghetti
GLUTEN FREE- 09/21/2018 THIS WEEK'S MENU: DAY 1 Gluten Free- Chicken Curry Rice Bowls Gluten Free- Peach Crisp Trifle DAY 2 Gluten Free- One Pot Turkey Spaghetti DAY 3 Gluten Free- Sheet Pan Teriyaki Chicken
More informationPECAN CRUSTED TILAPIA
20 MINUTES 20 MINUTES PECAN CRUSTED TILAPIA 1/2 cup dry breadcrumbs 2 tablespoons, pecans, finely chopped 1/2 teaspoon salt 1/ teaspoon garlic powder 1/ teaspoon black pepper 1/2 cup low-fat buttermilk
More information22 Healthy Recipes. Commit to eating a healthy snack for 22 days.
22 Healthy Recipes Commit to eating a healthy snack for 22 days. Orecchiette with Roasted Broccoli and Walnuts - Serves 4 1. 12 ounces orecchiette or some other short pasta (3 cups) 2. 1 bunch broccoli
More informationRecipes March, 2015 Easy Berry Puff Pancake Mini Vanilla Cupcakes with Fluff Frosting
Recipes March, 2015 Easy Berry Puff Pancake Diabetic Living, Spring 2014 1 egg 1 egg white 1/4 cup all-purpose flour 1/4 cup fat-free milk 1 Tbsp sugar* 1 tsp almond extract 1 tsp finely shredded lemon
More informationSMALLER FAMILY DAY 2 DAY 6. Smaller Family- Crescent Turkey Sausage Lasagna. Roll Burrito Bake Soup
SMALLER FAMILY- 10-19-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family- Chicken Burrito Bowls Smaller Family- One Pan Triple Berry Cobbler Smaller Family- Teriyaki Beef and Broccoli Skillet Smaller
More informationAlmond Crusted Fish. makes 2 servings
Almond Crusted Fish makes 2 servings 1/2 pound mild white fish filets (sole, flounder, orange roughy, etc.) 1/6 cup sliced almonds 1 Tablespoon reduced-fat margarine, melted 1 Tablespoon lemon or lime
More informationMaximizing Kitchen Appliances - Slow Cookers
Pizza Fondue (Makes 18 1/4-cup servings) Sweet & Sour Sausage Balls (Makes 32 2-oz. servings) 1 lb. lean ground beef 2 cans (16-oz.) pizza sauce 8 oz. grated low-fat cheddar cheese 8 oz. grated part-skim
More informationTHIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 7 DAY 5 DAY 6 DAY 4 HEALTHY PLAN Easy Ground Beef Shepherd's Pie
HEALTHY PLAN 02-01-2019 THIS WEEK'S MENU: DAY 1 Easy Ground Beef Shepherd's Pie DAY 2 Healthy Plan Asian Chicken Lettuce Wraps DAY 3 Healthy Plan - 5 Star Black Bean Chili DAY 4 DAY 5 DAY 6 DAY 7 Healthy
More informationBIG taste BIG smiles EASY-TO-MAKE, delicious meal solutions THAT ARE COMPLIANT WITH THE 2014 USDA SCHOOL MEAL guidelines RECIPE BOOK K-12
BIG taste BIG smiles EASY-TO-MAKE, delicious meal solutions THAT ARE COMPLIANT WITH THE 214 USDA SCHOOL MEAL guidelines RECIPE K-12 BOOK As your resource for navigating through the changes to USDA guidelines,
More informationWeek Plan Recipes Week of September 10 - September 16
Week Plan Recipes Week of September 10 - September 16 Omelet Muffins Total Time: 30 minutes Cook Time: 30 minutes Calories 325 Carbohydrate 7g Protein 26g Fat 21g 8 large egg(s) 1/ 8 cup(s) water 1/ 2
More informationSmoked Salmon Omelet. Week 4 Meals DAY 1. Serves 1 Prep time: 5 minutes Cook time: 5 minutes
Week 4 Meals DAY 1 Smoked Salmon Omelet Prep time: 5 minutes Cook time: 5 minutes 3 eggs 1 tablespoon chopped dill 1 tablespoon olive oil 2 tablespoons coconut oil 4 ounces smoked salmon Whisk the eggs
More informationMEATLESS MEALS. Spray your plastic containers with nonstick cooking spray before pouring in tomato-based sauces and there won t be any stains.
MEATLESS MEALS Spray your plastic containers with nonstick cooking spray before pouring in tomato-based sauces and there won t be any stains. 129 What Makes Beans, Peas, and Lentils So Good to Eat? They
More informationChilaquiles Casserole Source: EatingWell.com
Chilaquiles Casserole 1 Tbsp canola oil 1 medium onion, diced 1 medium zucchini, grated 1 19-oz can black beans, rinsed 1 14-oz can diced tomatoes, drained 1 ½ cups corn, frozen (thawed) or fresh 1 tsp
More information7-Day Menu_November 2018 Avocado Egg Toast
7-Day Menu_November 2018 Avocado Egg Toast Makes 1 serving Total time: 5 minutes ¼ avocado ¼ teaspoon ground pepper ⅛ teaspoon garlic powder 1 slice whole-wheat bread, toasted 1 large egg, fried 1 teaspoon
More informationDiabetic Spinach and Cheese Omelets
Diabetic Spinach and Cheese Omelets 2 large eggs 1 tablespoon butter 1 cup coarsely chopped spinach 1/3 cup chopped tomatoes 1/8 teaspoon salt 1/3 cup (1 1/2 oz.) shredded Swiss cheese 1/8 teaspoon pepper
More information1. Preheat the oven to 375 degrees F. 2. If using fresh blueberries, wash and drain. Place fresh or frozen blueberries in a 9-inch pie plate.
Blueberry Bling 3 cups frozen or fresh blueberries 2 teaspoons soft butter or margarine 1 tablespoon all-purpose flour 1 tablespoon brown sugar 1. Preheat the oven to 375 degrees F. 2. If using fresh blueberries,
More informationCACFP Latin American, Mexican, Carribean Style
United States Department of Agriculture USDA MIXING BOWL CACFP Latin American, Mexican, Carribean Style Around the World Try Day for Family Child Care By National CACFP Forum Find more recipes at www.usda.gov/whatscooking
More informationMarch Dinner Ideas. Created by In Balance Pilates
March Dinner Ideas Created by In Balance Pilates March Dinner Ideas In Balance Pilates Enjoy 2 weeks of dinner ideas with our Free gift to You! Get more at www.inbalancepilates.ca Chicken Curry Noodle
More informationSimply Salsa Chicken. Beef & Cheese Taco Skillet
Simply Salsa Chicken 1½ pounds boneless skinless chicken breasts, cut into 6 pieces 1 (15 ounce) can black beans, rinsed and drained 1 (14.5 ounce) can fire roasted diced tomatoes, undrained 1 (12 ounce)
More informationCOOKBOOK. Recipes brought to you by. Los Rios Community College District. Employees
COOKBOOK Recipes brought to you by Los Rios Community College District Employees Fall 2014 APPETIZERS & DIPS Greek Nachos with Feta Ingredients 2 pounds tomatoes, seeded and finely chopped 1/2 small red
More informationSpicy Breakfast Burrito. Cottage Cheese Toast Makes 1 serving. Super Cereal Makes 1 serving. Pancakes
Spicy Breakfast Burrito * Chopped Onion * Chopped Peppers * Mushrooms * 2 egg whites or 1/2 cup Egg Beaters * Whole Wheat tortilla * Fat free Cheddar cheese * Low fat Cottage cheese * 1 tbsp. salsa Coat
More informationSOUPS, SALADS & VEGETABLES
SOUPS, SALADS & VEGETABLES Wrap celery in aluminum foil when putting in the refrigerator and it will keep better. To keep potatoes from budding, place an apple in the bag with the potatoes. 61 Soups, Salads,
More informationTHIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 7 DAY 4 DAY 6 SMALLER FAMILY Smaller Family Maple Dijon Glazed Chicken
SMALLER FAMILY - 02-08-2019 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family Quick Chicken and Broccoli Casserole Smaller Family Chocolate Fruit Dip Smaller Family Slow Cooker Beef and Broccoli Smaller
More informationHoliday Recipe Modifications (general)
Holiday Recipe Modifications (general) Use herbs and spices rather than extra fat for flavor Try grilling or roasting vegetables instead of using casseroles for your sides Use skim milks, low fat or part
More informationApple, Bacon Brussels Sprouts
Vegetables Apple, Bacon Brussels Sprouts 8 oz brussels sprouts 2 slices bacon 1 granny smith apple 1 tbs apple cider vinegar Preheat oven to 450 F Peel, core, and dice the apple, toss it with a splash
More informationAdd 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer minutes.
Leeks POTATO LEEK SOUP 3 leeks 4 potatoes, quartered 1/4 cup butter 1/2 cup milk 1/2 cup light cream 1 qt. water or chicken stock 2 tbsp. each chopped celery and shallots 1/8 teaspoon celery seed parsley,
More informationPlain Greek yogurt Banana, small, sliced Chopped walnuts honey Unsweetened Coffee or tea Water
FALL/WINTER WEEK 5 MEAL PLAN Day Menu Item 600 calories 2000 calories Protein/Dairy Protein/ Other carbohydrate Plain Greek yogurt Banana, small, sliced Chopped walnuts honey Unsweetened Coffee or tea
More informationQuinoa Nourish Bowl Servings: 2
Quinoa Nourish Bowl Servings: 2 ¼ cup uncooked quinoa ½ cup chicken broth 1 tbsp. spaghetti sauce 1 tsp. water 1 cup fresh spinach 2 hard-boiled eggs, peeled and sliced in half ½ avocado, pitted and chopped
More informationFamily-Friendly Menu: September
Family-Friendly Menu: September Week one Maple glazed pork chops with baked potatoes and salad: One hour or less (A) Deluxe turkey burgers and fries: 30 minutes or less (B) Lemon Linguine with Broccoli
More informationRecipes for the Bariatric Patient
Recipes for the Bariatric Patient Presented by the Culinary Nutrition Students of Johnson & Wales RECIPE BOOK TABLE OF CONTENTS Introduction 3 Almond Protein Pancakes with Banana Cream Sauce Apple and
More informationTable of Contents. Avocado and Garlic Soup Baked Eggs with Tomatoes and Spinach Carrot and Garlic Soup Chili Garlic Noodles...
Table of Contents Avocado and Garlic Soup... 3 Baked Eggs with Tomatoes and Spinach... 5 Carrot and Garlic Soup... 7 Chili Garlic Noodles... 9 Creamy Garlic Penne with Spinach... 11 Garlic Bread... 13
More informationCrock Pot Chicken Burrito Bowls
Crock Pot Chicken Burrito Bowls 1 Lb. boneless skinless chicken breasts 1 (14.5 oz.) can diced tomatoes 1 cup chicken stock, divided, plus more if needed 2 tsp chili powder 2 tsp salt 1 tsp cumin 1 cup
More informationComfort Food Classics
Comfort Food Classics MUSHROOM AND BLACK BEAN TORTILLA CASSEROLE Sauteed mushrooms, cooked black beans, and store-bought salsa are layered with corn tortillas in a baking dish to create this Tex-Mex-inspired
More informationRecipes November, 2015
Recipes November, 2015 Cheesy Spinach & Artichoke Dip Kraft recipes 1 (14 oz) can artichoke hearts, drained & finely chopped 1 (10 oz) pkg frozen chopped spinach, thawed, well drained 3/4 cup grated Parmesan
More informationsuperfood ingredients method nutrition facts PORTION: 3 oz serves: g 3g 30g 4g 3g 135mg
superfood ingredients 1 qt Frozen Apples, Sliced 3 Tbsp Cornstarch 2 tsp Vanilla Extract 4 Tbsp Dark Brown Sugar 2 sprays Cooking Spray 1 1/2 Tbsp Lemon Juice 1 1/2 Tbsp Almond Flour 4 1/2 oz Rice Flour
More informationSlow-Cooker Latin Chicken With Black Beans And Sweet Potatoes Serves Day Fix Containers: 1 ½ Red, 1 ½ Yellow
Slow-Cooker Latin Chicken With Black Beans And Sweet Potatoes 21 Day Fix Containers: 1 ½ Red, 1 ½ Yellow 3 lb. bone-in skinless chicken thighs (Take Skin Off to Eat) 2 tsp. ground cumin salt and pepper
More informationSMALLER FAMILY DAY 2 DAY 6. Smaller Family- Easy Hamburgers and Famous. Ground Turkey Meatloaf Secret Sauce
SMALLER FAMILY- 07-13-2018 THIS WEEK'S MENU: DAY 1 Smaller Family- Easy Homemade Lasagna Smaller Family- Pizookie DAY 2 Smaller Family- Sesame Asian Steak Skewers DAY 3 Smaller Family Blackened Salmon
More informationTHIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 6 DAY 7 DAY 4 SMALLER FAMILY HEALTHY PLAN Smaller Family Healthy Plan-Grilled Lemon Chicken
SMALLER FAMILY HEALTHY PLAN 08-03-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Plan-Apricot Mustard Glazed Salmon Plan-Grilled Lemon Chicken Plan-Copycat Chick- Plan-Baked Veggie Egg Rolls Plan-Spaghetti Squash
More information%FMJDJPVT %*"#&5&4 3&$*1&4
%FMJDJPVT %*"#&5&4 3&$*1&4 :63* &-,"*. Apple Orchard Oatmeal Oatmeal 1 cup cold water 1/2 cup old fashioned rolled oats (steel cut is best) 1 pinch salt (optional) Apple Pie Topping 1 tsp stevia or xylitol#
More information15 MUST DINNER RECIPES HAVE BY SAM AHEAD OF THYME
15 MUST HAVE DINNER RECIPES BY SAM AHEAD OF THYME INTRODUCTION Hi, I'm Sam! Welcome to the family! As an official subscriber, you will now get first-hand, exclusive updates on all our new recipes delivered
More information2017 Winter Luncheon Series Recipe
CHILI Serves 8-10 1 Tablespoon olive oil 2# ground beef 3 bell peppers, chopped 2 cloves garlic, crushed 2-28oz. cans tomatoes (crushed, dice, puree or a mixture) 3 T chili power Dash cayenne 3-14oz cans
More informationROTINI CHICKEN CASSEROLE
ROTINI CHICKEN CASSEROLE 12 Ounce box tricolor rotini ¾ Cup chopped onion ½ Cup chopped celery 2 Garlic cloves, minced 1 Tablespoon olive oil 3 Cups cooked cubed chicken breast 1 (10 ¾ Ounce) can reduced-fat
More informationServings 4 Calories 230 ORANGE CHICKEN NUGGETS
New Recipes for May ROASTED PEPPER BULGAR SALAD Salad 1 cup water 2 cups orange juice 2 cups bulgar 1 red bell pepper 1 yellow bell pepper 1 orange bell pepper 1 medium cucumber 1 large tomato ¼ cup basil
More informationAdd Asian Cool-factor to your menu!
Recipes Kids Love! VOLUME 3 Add Asian Cool-factor to your menu! ASIAN IS COOL. KIKKOMAN MAKES IT EASY. These days, Asian flavors are way cool for school! In fact, nearly three out of four districts now
More informationrecipes Harvest of the Month FEBRUARY Winter Squash JANUARY Brussels Sprouts MARCH Cauliflower MAY Avocado APRIL Mushrooms JUNE Apricots
2017 JANUARY Brussels Sprouts FEBRUARY Winter Squash MARCH Cauliflower APRIL Mushrooms MAY Avocado JUNE Apricots JULY Raspberries AUGUST Grapes SEPTEMBER Cucumber OCTOBER Bell Peppers NOVEMBER Cranberries
More informationKETO MEAL PLAN. Lunch Dinner Notes Net Carbs Deviled Egg Simple Beef and Salad Eggplant Stir-Fry with Cauliflower
WEEK 6 KETO MEAL PLAN KETO MEAL PLAN Day 1 Day 2 Lunch Dinner Notes Net Carbs Deviled Egg Simple Beef and Salad Eggplant Stir-Fry with Cauliflower Easy Meatball Soup Day 3 Bacon Avocado Egg Salad Day 4
More informationFCS Lesson Plans: student Guide Meals in Minutes
Thai Pork Pizza Recipe from PorkBeInspired.com Prep Time: 15 minutes Cook Time: 25 minutes Yield: Serves 4 2 boneless pork chops, 3/4-inch thick 2 teaspoons vegetable oil 1 15-oz package prepared pizza
More informationOSU OSU. Cooking with OKRA BRINGING THE UNIVERSITY TO YOU PITTSBURG CO OSU EXTENSION
PITTSBURG CO OSU EXTENSION OSU Okra & Corn Bake Stir- Fried Okra Curried Okra with Onions Okra with Shrimp & much more BRINGING THE UNIVERSITY TO YOU Cooking with OKRA Pittsburg County Extension 707 West
More informationThick and Creamy Corn-Potato Soup Tomato Basil Soup
DANIEL FAST RECIPES Thick and Creamy Corn-Potato Soup 6 ears corn (cut off the cob) 6 medium-large red potatoes (chopped in 1/2 inch pieces) 6 carrots (finely chopped) 1 medium-large onion (finely chopped)
More informationTHIS WEEK'S MENU: DAY 1 DAY 2 DAY 3 DAY 6 DAY 5 DAY 7 DAY 4 STANDARD PLAN Slow Cooker Chicken Teriyaki Bowls
STANDARD PLAN - 08-10-2018 THIS WEEK'S MENU: DAY 1 Slow Cooker Chicken Teriyaki Bowls Jello Lemon Bars DAY 2 Million Dollar Casserole DAY 3 Standard Family Mexican Grilled Salmon Greek Pasta Salad DAY
More informationFlourless Pumpkin Muffins
Flourless Pumpkin Muffins 12 350 F 27 min. 1 cup pumpkin puree 1/2 cup pure maple syrup 2 eggs 1 tbsp. vanilla extract 1/4 cup melted coconut oil 1/4 cup unsweetened vanilla almond milk 2 1/4 cups rolled
More informationVEGETARIAN & VEGETABLE SIDE DISHES RECIPES
VEGETARIAN & VEGETABLE SIDE DISHES RECIPES TABLE OF CONTENTS 3 Almond Broccoli Stir-Fry Artichokes & Green Beans Asian-Style Courgette Artichokes with Saffron and Almonds Asparagus and Red Pepper with
More informationAnnie s VEgetable Soup
Annie s VEgetable Soup Turkey bones or a large can of chicken stock Large can of tomato juice Cabbage Onions Carrots Celery Bell pepper 2 bags of frozen vegetables of your choice: gumbo mix, corn, butter
More informationCelebrate National Nutrition Month with Delicious, Healthy Recipes
Celebrate National Nutrition Month with Delicious, Healthy Recipes Illinois Action for children s (IAFC) Healthy Food Program offers a variety of supports to child care providers and families that address
More informationRussia. Sweet Potato Fries. Serves 4 (serving size: 1 cup) 1 serving provides 1 cup Vegetables group
Sweet Potato Fries Serves 4 (serving size: 1 cup) 1 serving provides 1 cup Vegetables group Canola oil spray 1 /4 cup orange juice 1 /2 teaspoon cinnamon 4 medium sweet potatoes, cut into 1 /2 inch strips
More informationTHIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 4 DAY 6 DAY 7 DAY 5 SMALLER FAMILY Smaller Family- Chicken Caesar Wraps
SMALLER FAMILY- 09-14-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family- Chicken Caesar Wraps Smaller Family- Restaurant Style Onion Rings Recipe Smaller Family- Kung Pao Chicken and Rice Smaller
More informationNoon First Friday of Each Month Leavenworth Public Library. One Dish Delights. July 6, 2016 Leavenworth Public Library
Knowledge @ Noon First Friday of Each Month Leavenworth Public Library. One Dish Delights July 6, 2016 Leavenworth Public Library Presented by Sharon Riedel Kansas State University Research and Extension
More informationFall 2018 Detox - Supplemental Recipes. Created by Sara Fins Health Coaching
Fall 2018 Detox - Supplemental Recipes Created by Health Coaching Fall 2018 Detox - Supplemental Recipes Health Coaching These are supplemental recipes for the 5-Day Detox. Many of them can be made ahead
More informationServe soup in bowls or a large tureen. Before serving, top with freshly ground pepper and fried sage leaves. Serves 12.
Curried Butternut Squash Soup With Fried Sage Leaves ¼ cup butter 1 sweet yellow onion, chopped 3 garlic cloves, minced ¼ cup minced fresh-peeled ginger 2 medium-sized butternut squash, peeled, deseeded
More informationChocolate Cake with Fudge Sauce. Lobster and Beef Tenderloin. 827 A Taste of Cooking
827 A Taste of Cooking Chocolate Cake with Fudge Sauce Cake: 1 pkg. (3.4 oz.) cook-and-serve chocolate pudding/pie filling mix 2 c. 2% milk 1 pkg. chocolate cake mix Fudge Sauce: 1/2 c. butter, cubed 1
More informationCooking Instructions. OPEN meal prep_ June 2017 (recipes follow)
Cooking Instructions. OPEN meal prep_ June 2017 (recipes follow) Curried Chicken and Brown Rice * heads up 1 ½ hour cooking time 1. Adjust rack to middle position and heat oven to 375 degrees. 2. Heat
More informationBaked Winter Squash. Number of Servings: 3
Baked Winter Squash Number of Servings: 3 1 large butternut squash peeled, seeded and cut into 1-inch chunks (see tip) 3 tablespoons extra-virgin olive oil, divided ¼ teaspoon freshly ground pepper, divided
More informationSummer Recipes SWISHY, FISHY TASTY TUNA BURGERS
Summer Recipes SWISHY, FISHY TASTY TUNA BURGERS 2 5OZ. Cans of tuna in water 1/4 Cup Nonfat mayo 3 TBS. Nonfat mayo 1/2 TBS. Mustard 1/4 Cup Chopped green onions 1 Egg white 1/2 Cup breadcrumbs Whole wheat
More informationSMALLER FAMILY HEALTHY PLAN DAY 2 DAY 6. Plan-Pineapple Grilled Bake. Smaller Family Healthy Plan-Butternut Squash
SMALLER FAMILY HEALTHY PLAN 08-31-18 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Easy Baked Salmon Plan-Roasted Veggie Pasta Salad Smaller Healthy Plan- Dark Chocolate Trail Mix Plan-Korean BBQ Chicken and Broccoli
More informationAsian Noodle Bowl YIELD: 4 PORTIONS PORTION SIZE: 8-10 OUNCES
Asian Noodle Bowl An Asian delight featuring Dakota Growers Thin Spaghetti plus pulled chicken, ginger, miso, sriracha and finely shredded vegetables allowing you to tap into the still-hot bowl craze.
More informationJr Iron Chef Competition Delaware Academy, Delhi, NY Saturday, March 22, High School Recipes
2014 Jr Iron Chef Competition Delaware Academy, Delhi, NY Saturday, March 22, 2014 High School Recipes Team: Savor 20-14 FIRST PLACE WINNER Recipe: Mexican Quinoa Salad 1 cup quinoa 2 cups water 1 can
More information2011 Warren RECC Recipe Cards
2011 Warren RECC Recipe Cards 1. Baked Salmon with tomatoes, spinach & mushrooms (diabetic) 2. Easy Chili City Style 1. Slow Cooker Pork Loin (diabetic) 2. Summertime Turkey Burgers 1. Peanut Butter &
More informationGarlic & Herb Lemon Chicken. Italian Beef & Wild Rice Soup
Garlic & Herb Lemon Chicken 1 (4-5 pound) whole chicken fryer, giblet packet and neck removed ¼ cup butter, softened 2 teaspoons Rustic Herb Seasoning 1 lemon, sliced 1. Preheat oven to 375 F. Rinse chicken
More information21 DAY WEIGHT LOSS CHALLENGE. Week 2 Meal Plan and Recipes FIT HOUSE NEWY YORK Barbara Vinciguerra, MS
2 DAY WEIGHT LOSS CHALLENGE Week 2 Meal Plan and Recipes 207 FIT HOUSE NEWY YORK Barbara Vinciguerra, MS WEEK 2 MEAL PLAN TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY MONDAY UPON WAKING Morning Mojo
More informationRecipes PORK LOIN ROAST
NOTES & TIPS: Roasts are easier to carve if allowed to set 15-20 minutes after removing from oven. Because meat continues to cook after removal from oven, it should be removed when thermometer registers
More informationCURRIED SWEET POTATO SALAD
CURRIED SWEET POTATO SALAD Yield: 6 Servings TOTAL TIME: 20 minutes, plus chilling 1 lb. sweet potatoes (about 2 medium), peeled and chopped into 1-inch pieces ½ cup plain Greek yogurt 2 Tbsp. mango chutney
More informationMarinade (for tofu, but also reserve ½ cup to toss finished salad in) ginger 2 T. minced. garlic 2 T. minced. The salad
Asian Garlic Tofu Salad *the tofu alone is a component for the spring rolls on the vegetarian entree salads, the tofu plus the other components goes on the salad bar. Tofu 4 full packages Pressed overnight
More informationSheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas Prep Time: 10 mins Cook Time: 25 mins Seasoning: 3 teaspoons chili powder 1 1/2 teaspoons ground cumin 1 teaspoon paprika Dash of red chili flakes (optional) Salt & pepper Fajitas:
More informationTHIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 4 DAY 7 DAY 6 DAY 5 STANDARD PLAN Slow Cooker Chicken Enchilada Chili (Cafe Zupas Copycat)
STANDARD PLAN - 12-14-2018 THIS WEEK'S MENU: DAY 1 5-Ingredient Ravioli Lasagna Winter Cranberry Apple Salad DAY 2 Slow Cooker Chicken Enchilada Chili (Cafe Zupas Copycat) Corn Flake Wreaths DAY 3 Hashbrown
More informationTHIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 4 DAY 7 DAY 5 DAY 6 STANDARD PLAN Standard Plan Avocado Chicken Bites
STANDARD PLAN - 10-12-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Crock Pot Cheesy Ravioli Casserole Recipe Cinnamon Zucchini Cake with Cream Cheese Frosting Standard Plan Avocado Chicken Bites Standard Plan
More informationGREEN POWER CHOPPED SALAD
GREEN POWER CHOPPED SALAD INGREDIENTS: SALAD: 2-cups (7 oz.) chopped Boston lettuce 2-cups (7 oz.) chopped Arugula + Kale blend (or one or the other) 1/4 cup (1 oz.) finely chopped parsley ½ ripe green
More informationMeal: Herb-Roasted Turkey, Half-Mashed Potatoes, Stuffed Brussel Sprout Bites, and Sage Stuffing: 46g carbs. Gluten-Free Parmesan Biscuit: 7g carbs
Thanksgiving Guide Healthy, Diabetes Friendly Recipes presented by Prairie Lakes/Sodexo Dieticians Meal: Herb-Roasted Turkey, Half-Mashed Potatoes, Stuffed Brussel Sprout Bites, and Sage Stuffing: 46g
More informationApple Salad. Preparation: 1. Mix orange juice with salad dressing or mayonnaise. 2. Toss apples, celery, raisins, and nuts with the dressing mixture.
Apple Salad 2 cups diced apples 1 cup diced celery ½ cup raisins ½ cup nuts 2 Tablespoons salad dressing or mayonnaise 1 Tablespoon orange juice 1. Mix orange juice with salad dressing or mayonnaise. 2.
More informationIngredients: One 4-serving size package any flavor gelatin. Can use sugar-free. 3/4 cup boiling water 1/2 cup cold water Ice cubes 1 banana, sliced
Low Sodium Cookbook Appetizers and Snacks: Banana Fizz Favorite Serving Size: 1/2 cup, makes 5 servings One 4-serving size package any flavor gelatin. Can use sugar-free. 3/4 cup boiling water 1/2 cup
More informationSavor the. Holidays. A gluten-free cookbook from
Savor the Holidays A gluten-free cookbook from Contents Maple-Pecan Crusted Goat Cheese...1 Cranberry Crusted Baked Brie...2 White Cheddar Stuffed Mushrooms...3 Manchego Cheese, Prosciutto and Fig Crackers...4
More informationLesson 3 Dinner or Lunch Recipes
OHIO STATE UNIVERSITY EXTENSION Lesson 3 Dinner or Lunch Recipes CFAES provides research and related educational programs to clientele on a nondiscriminatory basis. For more information: go.osu.edu/cfaesdiversity.
More information