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

Spinach Squares

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 Spinach Squares
spinach squares
Votes: 0
Rating: 0
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Course Main Dish
Prep Time 30 minutes
Cook Time 25 minutes
Servings
cup
Ingredients
Course Main Dish
Prep Time 30 minutes
Cook Time 25 minutes
Servings
cup
Ingredients
spinach squares
Votes: 0
Rating: 0
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Instructions
  1. Wash your hands and clean your cooking area.
  2. Preheat oven to 400°F.
  3. Mix all ingredients well.
  4. Pour into a 13 X 10 inch baking dish.
  5. Bake for 20-25 minutes.
  6. Cut into squares and serve warm.
Recipe Notes

Nutrition Facts Servings: 6, Serv. size: ¾ - 1 cup, Amount per serving: Calories 170, Total Fat 5g (6% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 20mg (7% DV), Sodium 350g (15% DV), Total Carb. 20g (7% DV), Fiber 1g (4% DV), Total Sugars 0g (Incl. 0g Added Sugars, 0% DV), Protein 10g, Vit. D (0% DV), Calcium (20% DV), Iron (6% DV), Potas. (2% DV).

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Purple Shake

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 Purple Shake
Purple Shake
Votes: 0
Rating: 0
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Course Dessert
Prep Time 10 minutes
Servings
cup
Ingredients
Course Dessert
Prep Time 10 minutes
Servings
cup
Ingredients
Purple Shake
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Rating: 0
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Instructions
  1. Wash your hands and clean your cooking area.
  2. Place yogurt in a blender.
  3. Add blueberries, raspberries and extract to the yogurt and process until smooth.
  4. Pour into a glass and enjoy!
Recipe Notes

Nutrition Facts Servings: 2, Serv. size: ½ cup, Amount per serving: Calories 120, Total Fat 1.5g (2% DV), Sat. Fat 0.5g (3% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 45g (2% DV), Total Carb. 25g (9% DV), Fiber 4g (14% DV), Total Sugars 21g (Incl. 0g Added Sugars, 0% DV), Protein 4g, Vit. D (0% DV), Calcium (10% DV), Iron (6% 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
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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
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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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Energy Nuggets

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 Energy Nuggets
Energy Nuggets
Votes: 2
Rating: 4
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Course Dessert
Prep Time 10 minutes
Servings
Energy Nugget
Ingredients
Course Dessert
Prep Time 10 minutes
Servings
Energy Nugget
Ingredients
Energy Nuggets
Votes: 2
Rating: 4
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Instructions
  1. Wash your hands and clean your cooking area.
  2. Mix together peanut butter, nonfat dry milk, and honey in a large bowl.
  3. Add crushed graham crackers and oatmeal and mix with a spoon.
  4. Roll the mixture with your hands into 24 snack size balls . Store in an airtight container in the refrigerator.
Recipe Notes

Nutrition Facts Servings: 24, Serv. size: 1 Energy Nugget, Amount per serving: Calories 60, Total Fat 2g (3% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 35g (2% DV), Total Carb. 10g (4% DV), Fiber 0g (0% DV), Total Sugars 8g (Incl. 6g Added Sugars, 12% DV), Protein 2g, Vit. D (0% DV), Calcium (2% DV), Iron (0% DV), Potas. (2% 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
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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. Preheat oven to 350˚F.
  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 ⅔ 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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