recipes Archives - Expanded Food and Nutrition Education Program

July is Culinary Arts Month — Let’s Get Cooking!

July 2, 2025 by julie.ommert

July is Culinary Arts Month — Let’s Get Cooking!

We’re celebrating all things delicious — right from your own kitchen!
This month is all about showing some love for the creativity, passion, and joy that comes with cooking at home.
Whether you’re a seasoned home chef or just figuring out how not to burn the toast, this is your time to shine.

Check out our YouTube Channel for:

Recipes – Easy, tasty meals the everyone will love
How-To Videos – Learn common cuts and other techniques

4th of July – Fire up the grill for National Grilling Month!

July 2, 2025 by julie.ommert

Let’s Fire Up the Flavor with Fruits & Veggies!

Who says grilling is just for burgers and hot dogs? This month, take your grilling game to
the next level by adding fresh, colorful fruits and vegetables to the grill!

🥑 Grilled avocado halves for a smoky twist
🍑 Juicy grilled peaches for a sweet side
🌽 Classic corn on the cob, charred to perfection
🍍 Pineapple rings with caramelized edges
🍆 Eggplant steaks with a smoky bite
🌶️ Colorful veggie kabobs for the whole crew

Whether you’re hosting a backyard gathering or heading to the fireworks, grilled produce is a tasty,
healthy way to celebrate summer and show your red, white, and green!

Food of the Month

July 2, 2025 by julie.prouse

Spicy Corn Dip

June 16, 2025 by jacob.jackson

Spicy Corn Dip

Print Recipe

Ingredients

1 small tomato, diced
1/2 tbsp pickled jalapeno peppers, diced
1 cup frozen corn, thawed and well drained
1/2 package (4-oz) reduced-fat cream cheese,
softened
1/4 cup reduced-fat shredded cheese
1/8 tsp garlic powder

Instructions

Wash your hands and clean your cooking area.
Wash tomato under cool running water with a vegetable brush or your hand.
Chop tomato and jalapeno peppers.
Combine all ingredients in blender and blend well.
Serve with assorted vegetables, baked tortilla chips, or on top of grilled chicken breast.

Nutrition Facts Servings

Nutrition Facts Servings: 10, Serv. size: ¼ cup, Amount per serving: Calories 45, Total Fat 2.5g (3% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 80g (3% DV), Total Carb. 4g (1% DV), Fiber 0g (0% DV), Total Sugars 1g (Incl. 0g Added Sugars, 0% DV), Protein 2g, Vit. D (0% DV), Calcium (4% DV), Iron (0% DV), Potas. (2% DV).

Southwest Turkey Bake

June 16, 2025 by jacob.jackson

Southwest Turkey Bake

Print Recipe

Course Main Dish

Ingredients

1 tsp oil
1 cup onion, diced
1/2 bell pepper, chopped
2 cups shredded, cooked turkey breast
12 oz frozen corn, thawed
1 can (10-oz) low-sodium diced tomatoes with
green chilies
1 cup skim milk
1/2 cup cornmeal
2 tbsp chili powder
1 tsp garlic powder
3/4 cup reduced-fat cheddar cheese, shredded
Toppings: sliced avocado, cilantro

Instructions

Wash your hands, clean the cooking area and the tops of canned food items.
Heat oven to 350 °F.
In an oven-safe skillet, heat oil over medium heat. Add onion and bell pepper and sauté for approximately 3 minutes.
Add turkey, corn, tomatoes, and milk to the skillet. Stir well and heat through.
Stir in cornmeal, chili powder, and garlic powder.
Carefully cover the skillet with aluminum foil.
Bake for 45 minutes. Uncover and bake for another 15 minutes.
Sprinkle cheese over the top and cook for 5 minutes or until melted.
Serve and enjoy!

Nutrition Facts Servings

Nutrition Facts Servings: 6, Serv. size: 1 cup, Amount per serving: Calories 220, Total Fat 4.5g (6% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 35mg (12% DV), Sodium 270mg (12% DV), Total Carb. 28g (10% DV), Fiber 4g (14% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 20g, Vit. D (0% DV), Calcium (10% DV), Iron (10% DV), Potas. (10% DV).

Keyword Dairy, English, Grains, Protein, Vegetables