Main Dishes

Wash your hands and clean your cooking area.

Heat oven to 450°F.

Slice English muffins in half and place on ungreased, large cookie sheet.

Wash, scrub and cut-up bell pepper and onion.

Spread barbecue sauce on English muffins to within ¼ inch of edges.

Top with chicken, cheese, onions and bell peppers.

Bake 7 to 12 minutes or until cheese is melted.

Wash your hands and clean your cooking area.

Clean the tops of canned food items before opening them.

Preheat oven to 350°F.

Drain tuna and break the meat apart with a fork.

Wash and chop the celery and dice the cheese.

Mix tuna, celery, cheese, light mayonnaise, dried onion, salt, and pepper into a medium mixing bowl with a wooden spoon.

Divide tuna mixture into six portions, place one portion on six slices of whole wheat bread. Then place a single slice of bread on top of each. (you will make a total of 6 sandwiches).

Wrap each sandwich on a square of aluminum foil, folding edges securely.

Bake about 20 minutes or until hot in the middle. Cool slightly before serving.

Remove from oven. Pierce foil to release steam before serving.

Wash your hands and clean your cooking area.

Wash lettuce and tomato. Pat dry. Chop lettuce and tomato.

Drain and rinse black beans.

In a skillet or microwave safe container, combine beans, cumin and garlic powder. Mash thoroughly with a fork. Heat on low for 1 minute.

Spread 1 tablespoon beans onto ½ of mini bagel.

Sprinkle 1 tablespoon of each corn, lettuce, tomato and cheese on top of beans.

Serve immediately or cover and store in the refrigerator.

Wash your hands and clean your cooking area.

Clean the tops of canned food items before opening them.

Wash and slice onion.

In a bowl, combine the onion, oranges, pecans and pepper.

Refrigerate for 30 minutes.

Wash salad greens and avocado.

Just before serving, wash, peel and slice avocado and tear salad greens.

Place the greens in a salad bowl.

Top with orange mixture, shredded chicken and avocado slices.

Drizzle with dressing before serving.

Wash your hands and clean your cooking area.

Mash bananas with a fork in a medium bowl until smooth. Add egg and oats and mix well.

Heat a large nonstick skillet over medium-low heat, pour the batter to make 12 pancakes.

Cook about 3 to 4 minutes on each side, until golden.

Top with fruit and/or 1 teaspoon of your favorite syrup or honey if desired.

Wash your hands and clean your cooking area.

Clean the tops of canned food items before opening them.

Heat oil over medium heat in a large nonstick skillet.

Add washed and chopped onion, bell pepper, jalapeno, and corn.

Cook and stir 3 to 5 minutes or until vegetables are tender.

Add cooked barley, brown rice, chicken, and black beans to skillet.

Serve with cilantro and lime juice.

Wash your hands and clean your cooking area.

Chop the chicken and onion. If possible use a separate cutting board for each or wash the cutting board and knife between ingredients.

Add chicken, rice, enchilada sauce, green chilies, chicken broth, onion, and cumin to the slow cooker.

Stir to combine.

Cook on low for 6-8 hours or high for 3-4 hours.

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.

Wash your hands and clean your cooking area, knife, and cutting board.

Wash all vegetables.

Cut vegetables into slices 1 to 2 inches long, dice, or chop.

Heat oil in a large skillet over medium heat.

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.

Optional: Chose 1 to 2 seasonings/herbs to create different tastes.

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.

Cover and refrigerate leftovers.