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

Elbow Pasta Salad

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 Elbow Pasta Salad
elbow pasta salad
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Rating: 0
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Course salad, side dish
Prep Time 25 minutes
Servings
cup
Ingredients
Course salad, side dish
Prep Time 25 minutes
Servings
cup
Ingredients
elbow pasta salad
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Rating: 0
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Instructions
  1. Wash your hands and clean your cooking area.
  2. Boil elbow pasta according to package directions. Drain.
  3. Mix elbow pasta, oil, and lime juice in a bowl.
  4. Cover bowl with lid, plastic wrap, or aluminum foil. Refrigerate overnight.
  5. The next day, add mayonnaise, celery, bell pepper, onions, pimientos, olives, and peas o the elbow pasta mixture. Mix well.
  6. If desired, season with onion powder, garlic powder, salt and pepper.
  7. Serve cold and keep refrigerated.
Recipe Notes

Nutrition Facts Servings: 12, Serv. size: 1 cup, Amount per serving: Calories 240, Total Fat 9g (12% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 180g (8% DV), Total Carb. 36g (13% DV), Fiber 2g (7% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 7g, Vit. D (0% DV), Calcium (4% DV), Iron (15% DV), Potas. (4% DV)

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Crock-Pot® Fiesta Chicken & Rice Bowls

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 Crock-Pot® Fiesta Chicken & Rice Bowls
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Rating: 0
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Course Main Dish
Prep Time 10 minutes
Cook Time 3-8 hours
Servings
cup
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 3-8 hours
Servings
cup
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Wash your hands and clean your cooking area.
  2. Chop the chicken and onion. If possible use a separate cutting board for each or wash the cutting board and knife between ingredients.
  3. Add chicken, rice, enchilada sauce, green chilies, chicken broth, onion, and cumin to the slow cooker.
  4. Stir to combine.
  5. Cook on low for 6-8 hours or high for 3-4 hours.
  6. Note: If you do not have a Crock-Pot®/slow cooker, you can prepare this dish in your stove but you might need and extra ¼ cup of chicken broth. Cook in low-medium heat for about 40 minutes or until liquid is absorbed and rice is fully cooked.
Recipe Notes

Nutrition Facts Servings: 6, Serv. size: 1 cup (179g), Amount per serving: Calories 180, Total Fat 2.5g (3% DV), Sat. Fat 0.5g (3% DV), Trans Fat 0g, Cholest. 45mg (15% DV), Sodium 600g (26% DV), Total Carb. 20g (7% DV), Fiber 2g (7% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 19g, Vit. D (0% DV), Calcium (2% DV), Iron (6% DV), Potas. (4% DV)

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Black Bean and Corn Salsa

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 Black Bean and Corn Salsa
Votes: 1
Rating: 5
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Course side dish
Prep Time 20 minutes
Cook Time 2 hours
Servings
Ingredients
Course side dish
Prep Time 20 minutes
Cook Time 2 hours
Servings
Ingredients
Votes: 1
Rating: 5
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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. Combine all ingredients in a large mixing bowl, except avocado.
  4. Cover and chill for at least two hours.
  5. Add avocado just before serving.
Recipe Notes

Nutrition Facts Servings: 20, Serv. size:(72g), Amount per serving: Calories 50, Total Fat 1.5g (2% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 160g (7% DV), Total Carb. 7g (3% DV), Fiber 3g (11% DV), Total Sugars 1g (Incl. 0g Added Sugars, 0% DV), Protein 2g, Vit. D (0% DV), Calcium (2% DV), Iron (6% DV), Potas. (4% DV)

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Red, White and Blue Salad

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 Red, White and Blue Salad
Votes: 0
Rating: 0
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Course Dessert, salad, side dish
Prep Time 10 minutes
Servings
cups
Ingredients
Course Dessert, salad, side dish
Prep Time 10 minutes
Servings
cups
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Wash your hands and clean your cooking area.
  2. Wash all fruit.
  3. Cut watermelon into cubes, removing seeds.
  4. Place cut watermelon and blueberries in medium bowl.
  5. Slice bananas and place in a small bowl.
  6. Squeeze lime juice over bananas and mix, covering all the banana slices with the juice.
  7. Add bananas and whipped topping to the watermelon and blueberries and mix well.
  8. Refrigerate leftovers.
Recipe Notes

Nutrition Facts Servings: 6, Serv. size: 1 cup (159g), Amount per serving: Calories 90, Total Fat 0g (0% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 10g (0% DV), Total Carb. 20g (7% DV), Fiber 2g (7% DV), Total Sugars 13g (Incl. 0g Added Sugars, 0% DV), Protein 1g, Vit. D (0% DV), Calcium (0% DV), Iron (0% DV), Potas. (6% DV).

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Beef and Rice Florentine

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 Beef and Rice Florentine
Votes: 3
Rating: 3.33
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Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
cup
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
cup
Ingredients
Votes: 3
Rating: 3.33
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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 heat for 2 minutes.
  4. Add garlic and cook for 1 minute.
  5. Add ground meat, brown. Drain fat, if any.
  6. Push meat together to the side of the pan. Add spinach and tomato. Mix together.
  7. Add seasonings and mix.
  8. Stir in rice and water, mix together.
  9. Cover and cook for 2-3 minutes or until everything is heated through.
  10. Sprinkle with cheese and serve.
Recipe Notes

Nutrition Facts Servings: 6, Serv. size: 1 1/2 of recipe (207g), Amount per serving: Calories 190, Total Fat 5g (6% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 50mg (17% DV), Sodium 150g (7% DV), Total Carb. 16g (6% DV), Fiber 3g (11% DV), Total Sugars 1g (Incl. 0g Added Sugars, 0% DV), Protein 20g, D (0% DV), Calcium 78mg (6% DV), Iron 3mg (15% DV), Potas. 471mg (10% DV).

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