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

Sweet Potato Mini Muffins

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 Sweet Potato Mini Muffins
Sweet Potato Muffins
Votes: 1
Rating: 5
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Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Servings
muffins
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Servings
muffins
Ingredients
Sweet Potato Muffins
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Wash your hands and clean your cooking area.
  2. Pre-heat your oven to 400°F.
  3. In medium mixing bowl, cream margarine and sugar.
  4. Add egg and cooked sweet potatoes; mix well.
  5. In the large bowl, stir flour with baking powder, salt, and spices.
  6. Alternate adding milk and the potato mixture to the large bowl with your dry ingredients.
  7. Fold in nuts and raisins.
  8. Spoon into greased 1 ½ inch mini muffin tins, filling each 2/3 full.
  9. Bake at 400°F for 10 minutes or until golden brown
  10. Let cool for about 5 minutes before serving.
Recipe Notes

Nutrition Facts Servings: 12, Serv. size: 1 muffin (60g), Amount per serving: Calories 150, Total Fat 6g (8% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 15mg (5% DV), Sodium 210g (9% DV), Total Carb. 22g (8% DV), Fiber 1g (4% DV), Total Sugars 12g (Incl. 8g Added Sugars, 16% DV), Protein 2g, Vit. D (0% DV), Calcium (4% DV), Iron (6% DV), Potas. (2% 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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Mexican Pilaf with Chicken

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 Mexican Pilaf with Chicken
Votes: 1
Rating: 5
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Course Main Dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
Votes: 1
Rating: 5
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. Heat oil over medium heat in a large nonstick skillet.
  4. Add washed and chopped onion, bell pepper, jalapeno, and corn.
  5. Cook and stir 3 to 5 minutes or until vegetables are tender.
  6. Add cooked barley, brown rice, chicken, and black beans to skillet.
  7. Serve with cilantro and lime juice.
Recipe Notes

Nutrition Facts Servings: 6, Serv. size: 1 cup (169g), Amount per serving: Calories 160, Total Fat 3.5g (4% DV), Sat. Fat 0.5g (3% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 80g (3% DV), Total Carb. 26g (9% DV), Fiber 4g (14% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 7g, Vit. D (0% DV), Calcium (2% DV), Iron (6% DV), Potas. (4% DV)

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Marinated Three Bean Salad

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 Marinated Three Bean Salad
Votes: 0
Rating: 0
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Course salad, side dish
Prep Time 1 hour
Cook Time 10 minutes
Servings
cup
Ingredients
Course salad, side dish
Prep Time 1 hour
Cook Time 10 minutes
Servings
cup
Ingredients
Votes: 0
Rating: 0
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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. Drain canned beans.
  4. Peel and slice the onion and separate into rings.
  5. In a large bowl, combine the lima beans, green beans, kidney beans, onion rings, and green bell pepper.
  6. Pour the Italian dressing over the mixture and toss lightly.
  7. Cover the bowl and marinate in the refrigerator for at least one hour. The salad can be left in the refrigerator overnight.
  8. Drain before serving.
Recipe Notes

Nutrition Facts Servings: 4, Serv. size: 1 1/3 cup (274g), Amount per serving: Calories 160, Total Fat 1g (1% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 680g (30% DV), Total Carb. 29g (11% DV), Fiber 4g (14% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 8g, Vit. D (0% DV), Calcium (4% DV), Iron (10% DV), Potas. (6% DV)

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Garbanzo Crunchies

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 Garbanzo Crunchies
garbanzo crunchies
Votes: 1
Rating: 5
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Course side dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
cup
Ingredients
Course side dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
cup
Ingredients
garbanzo crunchies
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Wash your hands and clean your cooking area.
  2. Preheat oven to 350°F.
  3. Toss garbanzo beans with olive oil.
  4. Spread on a baking sheet.
  5. Sprinkle paprika or chili powder over beans.
  6. Bake 30 minutes or until golden.
  7. Stir half way through.
  8. Eat warm or at room temperature.
Recipe Notes

Nutrition Facts Servings: 8, Serv. size: ¼ cup (55g), Amount per serving: Calories 60, Total Fat 3g (4% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 150g (7% DV), Total Carb. 7g (3% DV), Fiber 2g (7% DV), Total Sugars 0g (Incl. 0g Added Sugars, 0% DV), Protein 3g, Vit. D (0% DV), Calcium (2% DV), Iron (6% DV), Potas. (2% DV)

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