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

Skillet Mac and Cheese

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 Skillet Mac and Cheese
Votes: 0
Rating: 0
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Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Wash your hands and clean your cooking area.
  2. Spray a large non-stick skillet evenly with non-stick cooking spray.
  3. Add onions. Cook on medium until soft.
  4. Add broccoli. Cook for 3 minutes.
  5. Add milk, pepper, and cheese to the skillet. Cook on medium to low heat. Bring to a boil. Stir frequently, until cheese melts.
  6. Add pasta and stir to combine ingredients. Cook until pasta is warm, 2-3 minutes.
  7. Serve immediately.
Recipe Notes

Nutrition Facts Servings: 4, Serv. size: 1 1/2 cups (355g), Amount per serving: Calories 290, Total Fat 3.5g (4% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 360g (16% DV), Total Carb. 48g (17% DV), Fiber 3g (11% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 21g, Vit. D 1mcg(6% DV), Calcium 296mg (25% DV), Iron 2mg (10% DV), Potas. 406mg (8% DV)

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Rainbow of Vegetable Stir Fry

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 Rainbow of Vegetable Stir Fry
Votes: 1
Rating: 4
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Course Main Dish, side dish
Prep Time 10 minutes
Servings
cups
Ingredients
Course Main Dish, side dish
Prep Time 10 minutes
Servings
cups
Ingredients
Votes: 1
Rating: 4
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Instructions
  1. Wash your hands and clean your cooking area, knife, and cutting board.
  2. Wash all vegetables.
  3. Cut vegetables into slices 1 to 2 inches long, dice, or chop.
  4. Heat oil in a large skillet over medium heat.
  5. Add harder vegetables first (squash, onions, bell pepper). Cook for 6-8 minutes, stirring while you cook. Add more delicate vegetables (spinach). Cook and stir for 3 minutes.
  6. Optional: Chose 1 to 2 seasonings/herbs to create different tastes.
  7. Cover pan, lower the heat, and allow to cook for 2-3 minutes until vegetables are tender, and leafy vegetables are wilted. If the stir-fry is getting dry, add 2 tablespoons of water.
  8. Cover and refrigerate leftovers.
Recipe Notes

Nutrition Facts Servings: 2, Serv. size: 2 cups of recipe (236g), Amount per serving: Calories 120, Total Fat 8g (10% DV), Sat. Fat 0.5g (3% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 35g (2% DV), Total Carb. 12g (4% DV), Fiber 4g (14% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 3g, D (0% DV), Calcium 54mg (4% DV), Iron 2mg (10% DV), Potas. 606mg (15% 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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Potato Salad with Yogurt Dressing

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 Potato Salad with Yogurt Dressing
q tablespoon extra-virgin olive oil tablespoons vinegar Salt and pepper to taste (optional)
potato salad
Votes: 0
Rating: 0
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Course salad
Prep Time 25 minutes
Cook Time 1 hour
Servings
cup
Ingredients
Course salad
Prep Time 25 minutes
Cook Time 1 hour
Servings
cup
Ingredients
potato salad
Votes: 0
Rating: 0
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Instructions
  1. Wash hands and cooking area.
  2. In a large bowl, combine yogurt, onions, vinegar, olive oil, celery, salt and pepper, mix well.
  3. Fold potatoes into yogurt mixture.
  4. Refrigerate at least 1 hour before serving.
Recipe Notes

Nutrition Facts Servings: 12, Serv. size: 1/2 cup, Amount per serving: Calories 70, Total Fat 1.5g (2% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 70g (3% DV), Total Carb. 12g (4% DV), Fiber 1g (4% DV), Total Sugars 2g (Incl. 0g Added Sugars, 0% DV), Protein 2g, Vit. D (0% DV), Calcium (2% DV), Iron (0% DV), Potas. (6% DV).

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