Expanded Food and Nutrition Education Program
Expanded Food and Nutrition Education ProgramEducating families since 1969

Cucumber Salsa

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 Cucumber Salsa
cucumber salsa
Votes: 1
Rating: 5
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Course side dish
Prep Time 15 minutes
Servings
cup
Ingredients
Course side dish
Prep Time 15 minutes
Servings
cup
Ingredients
cucumber salsa
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Wash your hands and clean your cooking area.
  2. Chop all vegetables as requested in the ingredients list.
  3. In a large bowl, combine all the ingredients. Add salt to taste.
  4. Refrigerate before serving so flavors can meld.
Recipe Notes

Nutrition Facts Servings: 6, Serv. size: 1/2 cup (86g), Amount per serving: Calories 60, Total Fat 5g (6% DV), Sat. Fat 0.5g (3% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 0g (0% DV), Total Carb. 5g (2% DV), Fiber 3g (11% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 1g, D (0% DV), Calcium (0% DV), Iron (0% DV), Potas. (4% DV).

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Easy Cheesy Squash

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 Easy Cheesy Squash
easy cheesy zucchini
Votes: 1
Rating: 4
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Course side dish
Prep Time 20 minutes
Cook Time 20 minutes
Servings
of recipe
Ingredients
Course side dish
Prep Time 20 minutes
Cook Time 20 minutes
Servings
of recipe
Ingredients
easy cheesy zucchini
Votes: 1
Rating: 4
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Instructions
  1. Wash your hands and clean your cooking area.
  2. Clean the tops of canned food items before opening them.
  3. Wash zucchini, tomatoes, onion and jalapeno. Cut vegetables as directed.
  4. Heat skillet with oil or cooking spray over medium heat.
  5. Add zucchini; cook until firmly tender.
  6. Add tomatoes, onion, and jalapeno.
  7. Season with garlic and pepper to taste.
  8. Cook uncovered until veggies are tender.
  9. Reduce heat and add corn and cheese.
  10. Mix well and cook until cheese is melted.
Recipe Notes

Nutrition Facts Servings: 8, Serv. size: 1/8  of recipe (161g), Amount per serving: Calories 90, Total Fat 3.5g (4% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 220g (10% DV), Total Carb. 9g (3% DV), Fiber 2g (3% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 3g, D (0% DV), Calcium (4% DV), Iron (0% DV), Potas. (6% DV).

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Carrot Pineapple Bread

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 Carrot Pineapple Bread
pineapple carrot bread
Votes: 1
Rating: 4
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Course side dish
Prep Time 15 minutes
Cook Time 20-1 minutes to hour
Servings
muffin
Ingredients
Course side dish
Prep Time 15 minutes
Cook Time 20-1 minutes to hour
Servings
muffin
Ingredients
pineapple carrot bread
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Wash your hands and clean your cooking area
  2. Clean the tops of canned food items before opening them.
  3. Preheat oven to 350ËšF.
  4. Grease 2 loaf pans or about 18 muffin cups or use paper liners on muffin tin.
  5. Combine sugar, applesauce, and eggs in a large mixing bowl.
  6. Add carrot, pineapple and vanilla.
  7. In a separate mixing bowl, mix flour, baking soda and cinnamon.
  8. Add the flour mixture to the carrot mixture and mix well.
  9. Pour into loaf pans or muffin cups and fill to about â…” full.
  10. Bake loaves for 1 hour. Muffins for 20 minutes.
  11. Cool and serve.
Recipe Notes

Nutrition Facts Servings: 18, Serv. size: 1 muffin or ½ “ slice, Amount per serving: Calories 130, Total Fat 1g (1% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 25mg (8% DV), Sodium 85g (4% DV), Total Carb. 27g (10% DV), Fiber 1g (4% DV), Total Sugars 12g (Incl. 8g Added Sugars, 16% DV), Protein 3g, Vit. D (0% DV), Calcium (0% DV), Iron (6% DV), Potas. (2% DV).

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Waldorf Apple Salad

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 Waldorf Apple Salad
waldorf apple salad
Votes: 1
Rating: 5
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Course Dessert, salad, side dish
Prep Time 10 minutes
Servings
cup
Ingredients
Course Dessert, salad, side dish
Prep Time 10 minutes
Servings
cup
Ingredients
waldorf apple salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Wash your hands and clean your cooking area.
  2. Wash apples and celery. Core, and dice the apples, chop celery.
  3. Place the apples in a large bowl with the orange juice and mix well.
  4. Add remaining ingredients to the apples and toss gently.
  5. Cover and refrigerate for at least 2 hours.
Recipe Notes

Nutrition Facts Servings: 6, Serv. size: ½ cup, Amount per serving: Calories 120, Total Fat 3.5g (4% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 15g (1% DV), Total Carb. 22g (8% DV), Fiber 2g (7% DV), Total Sugars 16g (Incl. 0g Added Sugars, 0% DV), Protein 2g, Vit. D (0% DV), Calcium (2% DV), Iron (6% DV), Potas. (6% DV)

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Minestrone Pasta

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 Minestrone Pasta
minestrone pasta
Votes: 0
Rating: 0
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Course salad, side dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
cup
Ingredients
Course salad, side dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
cup
Ingredients
minestrone pasta
Votes: 0
Rating: 0
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Instructions
  1. Wash your hands and clean your cooking area.
  2. Wash fresh vegetables and prepare as per ingredients. Rinse canned beans.
  3. Cook pasta by package directions.
  4. Drain and rinse pasta, set aside to cool.
  5. In a large bowl, mix carrots, bell pepper, kidney and garbanzo beans, and tomatoes.
  6. Add cooked pasta to vegetable mixture.
  7. Mix ingredients with Italian dressing and parmesan cheese.
  8. Refrigerate before serving.
Recipe Notes

Nutrition Facts Servings: 10, Serv. size: 1 cup (194g), Amount per serving: Calories 230, Total Fat 3g (4% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 440g (19% DV), Total Carb. 40g (15% DV), Fiber 6g (21% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 11g, Vit. D (0% DV), Calcium (8% DV), Iron (10% DV), Potas. (6% DV)

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