Author: Kara Bonsack

Classic Herb Stuffing

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Herb Stuffing

Serves: 16 (1/2 cup) servings

  • Preparation Time: 10 minutes
  • Cooking Time: 40 minutes
  • Total: 50 minutes

Ingredients

  • 1 Tbsp. butter
  • Cooking spray
  • 14 oz. bag dried bread cubes (about 7 cups)*
  • 1/2 cup chopped onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 2-3 cloves of garlic
  • 2- 2 1/2 cups low-sodium chicken broth
  • poultry seasoning to taste (1-2 tsp.)
  • salt & pepper to taste

*Make your own bread cubes! Cut bread into small cubes and set out in a bowl overnight to dry out. Or, spread cubes on a baking sheet and bake at 300°F. for 30-40 minutes. Let cool. Store in an airtight container.

Directions

  1. Wash hands with soap and warm water.
  2. Preheat oven to 350° F.
  3. Heat a large saute pan on medium heat. Add butter. Add carrots and saute. Add celery, onion, and garlic. Add cooking spray if needed. Continue cooking until veggies are tender. Remove from heat, transfer to bowl and allow to cool slightly.
  4. In a large bowl, add bread stuffing and veggies. Toss together; season with poultry seasoning, salt, and pepper.
  5. Add chicken broth, mixing until moist, but not soaking. Taste and adjust seasoning.
  6. Spray casserole dish with cooking spray. Add stuffing mix and cover with foil. Bake 20-25 minutes. Uncover and cook an additional 10 minutes or until slightly crispy on top.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

granizado de sandía

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Watermelon Slush

Watermelon slush and watermelon slices


¡La sandíaes alrededor del 95% de agua! Puede ayudar a mantenerte bien hidratado. Haso beber!

Ingredientes

  • 5 tazas de sandía sin semillas en cubos
  • 2 cucharadas de azúcar
  • Jugo de una lima (opcional)
  • 2 tazas de cubitos de hielo

Instrucciones

  1. Combine la sandía, el azúcar, la lima y los cubitos de hielo en una licuadora.
  2. Licúe hasta que quede suave. Servir inmediatamente.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Sauteed Green Beans

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Sauteed Green Beans on a plate

Makes 4 servings.

  • Preparation: 5 min
  • Cooking: 5 min
  • Ready in: 10 min

Ingredients

  • 1 ½ tablespoons olive oil
  • 1 pound fresh green beans, trimmed
  • 3 cloves fresh garlic OR 1 tsp. garlic powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  1. Wash hands with warm water and soap.
  2. Heat olive oil in a skillet over medium heat. Add the garlic and cook until fragrant. Do not burn.
  3. Add green beans, salt, and pepper and cook until desired tenderness is reached, 5 to 10 minutes
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UConn Extension logo

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Yummy Green Smoothie

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Green smoothie in a mason jar


Makes 1 Serving

Ingredients

  • 1/2 cup frozen mango
  • 1/2 cup frozen pineapple
  • 1/2 cup low-fat vanilla or plain yogurt
  •  1 cup fresh or frozen spinach
  • 1/2 cup orange juice
  • 1/2 cup water

Directions

Wash your hands with soap and water for at least 20 seconds! Add all your ingredients to a blender! If using fresh fruits and veggies, add about 1 cup of ice. Blend until smooth, pour into your favorite cup or glass, and enjoy!

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UConn Extension logo

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Pumpkin Soup

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Ingredients

  • 1 tablespoon butter
  • 1/2 small onion, finely chopped
  • 1 (15 oz.) can solid packed pumpkin (use 100% pumpkin; pumpkin pie mixes contain sugar)
  • 2 cups water
  • 1/2 cup milk
  • 1 tablespoon maple syrup
  • ¼ teaspoon salt freshly ground pepper to taste

Directions

  1. Melt butter in a large saucepan over medium heat; add onion and cook, stirring often until very soft, about 8 minutes. Do not burn.
  2. Add pumpkin, water, milk, syrup, salt and pepper; bring to a boil.
  3. Reduce heat and simmer for 10 minutes, whisking often.
  4. Let cool and then cover and chill. Bring to a simmer before serving.
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UConn Extension logo

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Roasted Spicy Buffalo Chicken Drumsticks

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buffalo chicken drumsticks on a plate with celery and bluecheese

Makes about 10-15 drumsticks.

Poultry skin makes the drumsticks crispier and moister. To trim calories and fat, remove the skin before adding the seasonings.

Ingredients

  • Non-stick cooking spray
  • 3 ½ pounds chicken drumsticks*
  • 1 ½ tsp. salt
  • ½ tsp. garlic powder
  • 1 tsp. chili powder
  • 1/4 to
  • 1/2 tsp. cayenne pepper, or to taste
  • 1/2 to 3/4 cup hot sauce

Directions

  1. Preheat oven to 375°F.
  2. Spray a baking sheet with non-stick cooking spray. Pat drumsticks dry with a paper towel; arrange them on the baking sheet in a single layer.
  3. In a small bowl, mix together the salt, garlic powder, chili powder, and cayenne pepper. Then, sprinkle the seasoning blend all over the drumsticks, being sure to coat and pat all sides well.
  4. Place the drumsticks in the oven and roast for 45 minutes, flipping them halfway through. Then, remove the drumsticks from the oven and brush the hot sauce over the tops and bottoms; then place back in the oven for 10 minutes more.
  5. If you like them extra-fiery, brush additional hot sauce on top right before serving.
  6. Enjoy with low-fat ranch dressing for dipping.
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UConn Extension logo

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Maquina Verde

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1 porción

Ingredientes

  • 1 Taza de Leche
  • 1 Manzana
  • 1 Plátano Maduro Pequeño
  • 2 Tazas de Kale o Horjas de Espinaca Ligeramente empacadas
  • ½ Grande o 1 Pequeño Tallo de Apio

Instrucciones

Combina 1 Taza de Leche, 1 Manzana, 1 Plátano Maduro Pequeño, 2 Tazas de Kale o Horjas de Espinaca Ligeramente empacadas y ½ Grande o 1 Pequeño Tallo de Apio en la licuadora y licua hasta ebtener una mezcla homogénea.

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UConn Extension logo

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Mediterranean Chickpea Salad

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Ingredients

  • 2 (15oz) cans chickpeas, drained and rinsed
  • 1 medium cucumber, chopped
  • 1 bell pepper, chopped
  • 1/2 red onion, thinly sliced
  • 1/2 cup chopped kalamata olives
  • 1/2 cup crumbled feta
  • salt & pepper to taste
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 Tbsp lemon juice
  • 1 Tbsp fresh chopped parsley
  • 1/4 tsp red pepper flakes

Directions

  1. Wash your hands with warm water and soap for 20 seconds.
  2. Make the Salad: In a large bowl toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta.
  3. Season with salt and pepper.
  4. Make vinaigrette: In a jar with a lid, combine olive oil, vinegar, lemon juice, parsley, and pepper flakes. Close the jar, shake until mixed.
  5. Pour over salad just before serving.
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UConn Extension logo

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Banana Bread

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Banana Bread in a wooden board and a banana on the side


Makes 12 Servings

Ingredients

  • 3 ripe bananas
  • 1 egg
  • 2 Tbsp vegetable oil
  • 1/4 cup skim milk
  • 1/2 cup sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 cups flour

Directions

Preheat oven to 350ºF. Mash bananas with a fork in a mixing bowl. Add the egg, oil, milk, sugar, salt, baking powder, and baking soda. Mix well with a fork. Slowly stir in the flour into the banana mixture. Stir for 20 seconds or until the flour is moistened. Lightly spray a loaf pan with cooking spray; pour the batter into the loaf pan. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean. Let the bread cool on a wire rack for 5 minutes in the pan. Then remove from pan and cool completely. Cut into 12 slices.

healthy family CT logo
UConn Extension logo

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Watermelon Slush

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Watermelon Slush

Watermelon slush and watermelon slices


Watermelon is about 95% water! It can help keep you well hydrated. So drink up!

Ingredients

  • 5 cups diced, seedless watermelon
  • 2 Tbsp. sugar
  • Juice of one lime (optional)
  • 2 cups ice cubes

Directions

  1. Combine watermelon, sugar, lime, and ice cubes in a blender.
  2. Blend until smooth. Serve immediately.
healthy family CT logo
UConn Extension logo

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.