Author: Kara Bonsack

Roasted Carrot Soup

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Ingredients

  • 1 small onion, roughly diced
  • 4 cups carrots, cut into sticks
  • 1 Tablespoon olive oil
  • 14.5-ounce can of white cannellini beans, rinsed and drained
  • 1 quart reduced sodium vegetable or chicken broth
  • 1/2 teaspoon salt (optional)
  • 1/2 teaspoon cumin OR top with Parmesan cheese

Directions

  1. Preheat oven to 375° F. and toss the onion and carrot with the olive oil on a baking sheet.
  2. Bake 25-28 minutes, or until the vegetables are tender. Remove from oven.
  3. Add the roasted vegetables, beans, broth, and spice to a blender. Blend until very smooth.
  4. Add to a medium pot set over medium-low heat on the stove and warm through. Serve warm.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

PEANUT BUTTER BANANA SMOOTHIE

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Peanut Butter Banana Smoothie


Makes 1 Serving

Ingredients

  • 1 cup milk, 1% or skim
  • 1/2 cup banana, frozen
  • 1 Tbs peanut butter
  • 1/4 tsp cinnamon
  • 1 tsp unsweetened cocoa powder, or more if you like
  • Optional: ½ tsp vanilla extract

Directions

  1. Combine all ingredients in a blender and blend until smooth and creamy.
  2. Pour into a tall glass and garnish with a sprinkle of cocoa powder, if desired.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Parmesan Roasted Carrots

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Parmesan roasted carrots

Makes 2-4 servings.

Ingredients

  • 8-10 peeled carrots
  • 2 Tbsp. melted butter
  • 2 tsp. minced garlic
  • 4 Tbsp. Parmesan cheese
  • 1 tsp. chopped parsley cooking spray

Directions

  1. Wash hands with warm water and soap.
  2. Preheat oven to 400 ° F.
  3. Mix melted butter and garlic together.
  4. Spray a baking sheet with cooking spray; place carrots in a single layer on baking sheet.
  5. Drizzle carrots with butter/garlic mixture.
  6. Roast in oven for 15 minutes.
  7. Occasionally shake pan to rotate carrots.
  8. Top with cheese and roast for another 10 minutes or until carrots reach desired texture.
  9. Top with parsley and serve.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Harina de avena baya de refrigerador

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Ingredientes 

  • Tres cuartos de taza de yogur bajo en grasas  
  • Dos terceros de taza de avenas cocinadas-rápidas o anticuadas  
  • Una mitad de taza de leche  
  • Tres cuartos de taza (total) frambuesas, fresas o arándanos frescos o congelados  
  • Una banana  
  • Un cuarto de cucharita de jengibre molido o canela molida 

Instructions: 

Lava las manos con agua tibia y jabón. Pela la banana y hágala puré con un tenedor. En un bol mediano, mezcla junto yogur, las avenas, la leche, una mitad de taza de las bayas, banana machacada y jengibre o canela. Usa la cuchara para ponerlos en un envase con una cubierta. Cúbrelos y refrigerarlos por la noche o hasta dos días. Antes de servirlos, usa la cuchara para ponerla en dos boles de porción (o comerla del envase y recuerda que el envase tiene dos porciones). Espolvoréalo con el cuarto de taza  restante de bayas. Come la harina de avena fría o caliéntala en un plato apto para microondas.  

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

Beef and Broccoli Stir Fry

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Ingredients

For the marinade

  • 1/3 cup low-sodium soy sauce
  • Juice of 1/2 lime
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch

For the beef and broccoli

  1. 2 tablespoons vegetable oil
  2. 1 pound beef sirloin, cut into 2-inch strips
  3. 1 10-ounce bag of frozen broccoli
  4. ½ medium onion, chopped
  5. 3 cloves of garlic, minced
  6. Black pepper and seasonings to taste
  7. 2 tablespoons low-sodium soy sauce

Directions

  1. Wash hands with soap and warm water.
  2. In a medium bowl, whisk 1/3 cup soy sauce, lime juice, brown sugar, and cornstarch until combined.
  3. Add steak, season with salt and pepper, and toss until steak is coated. Cover and marinate for 20 minutes in the fridge.
  4. Heat 2 tablespoons of oil in a pan over medium-high heat.
  5. Discard the marinade.
  6. Add the beef to the pan and cook until brown.
  7. Add onion, garlic, pepper and any other seasonings you like and cook for 5 minutes.
  8. Add low-sodium soy sauce and cook until a sauce forms.
  9. Add the bag of frozen broccoli and cook until heated.
  10. Serve over rice or enjoy on its own!
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Potato Latkes

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potato latkes on a plate

Makes 12 latkes.

Ingredients

  • 22-3 large potatoes, peeled
  • ½ small onion
  • 1 egg, slightly beaten
  • 2 T. bread crumbs, matzah meal, or flour
  • ¾ tsp. coarse salt (1/2 tsp. if using kosher salt)
  • freshly ground black pepper
  • 2 T. olive oil

Directions

  1. Wash hands with soap and warm water.
  2. Grate potatoes coarsely or finely, according to your liking. Put the grated potatoes in a bowl of lightly salted water to prevent browning.
  3. Finely grate the onion.
  4. Strain the potatoes in a colander. Add the onion.
  5. Squeeze tightly until most of the liquid is removed.
  6. Place strained potatoes and onion in a large bowl. Add the egg, breadcrumbs, salt, and pepper and combine.

To Saute:

  1. Heat a large skillet over medium-high heat. Add 1 T. olive oil to the pan, swirl to coat. Spoon ¼ cup potato mixture into the pan, flatten slightly.
  2. Repeat procedure 5 times to form 6 latkes. Saute 3-4 minutes on each side or until golden brown.
  3. Remove latkes from the pan and keep warm. Repeat procedure with the remaining 1 T. of olive oil and potato mixture to yield 12 latkes total.
  4. Serve with unsweetened applesauce and ground cinnamon or plain non-fat Greek yogurt.

To Bake:

  1. Coat a baking sheet with cooking spray.
  2. Place twelve ¼ cups of potato mixture on sheet, flatten slightly.
  3. Bake until latkes are crisp, 30 minutes, turning over after 15 minutes.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Berry Twist

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1/2 gallon

Ingredients

  • 2 cups fresh berries
  • 1 whole lime
  • 1/2 gallon water

Directions

  1. Add two cups fresh berries and 1 whole lime zest and juice to a ½ gallon size glass jar and fill with water.
  2. Stir gently and place in the refrigerator for at least 4 hours.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Split Pea Soup

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split pea soup in a bowl

Makes 8 servings

Ingredients

  • 1 Tbsp olive oil 1 cup onions, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 Tbsp garlic, minced
  • 6 cups low-sodium chicken or vegetable broth
  • 16 oz dried green split peas
  • salt and pepper, to taste

Directions

  1. Heat oil in a 6-8 quart pot; add onions, carrots, celery, and garlic; cook for 5 minutes.
  2. Add broth and split peas. Bring to a boil.
  3. Reduce heat and simmer, covered, until peas become very tender. Season to taste with salt and pepper.
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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.

Tropical Smoothie

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Tropical Smoothie in a glass with a straw


makes 1 serving
A refreshing, healthy smoothie for the warmer weather

Ingredients

  • 1 cup frozen mango
  • 1 cup frozen pineapple
  • 1 banana
  • 1/2 cup plain, non-fat Greek yogurt
  • 1 cup 1% milk or milk alternative (soy, almond, coconut)

Directions

Blend all ingredients in a blender (or use a hand-held immersion blender) until smooth!

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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 Acorn Squash

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Ingredients

  • 1 medium acorn squash
  • Olive oil
  • Salt and pepper OR cinnamon

Directions

  1. Wash hands with warm water and soap.
  2. Preheat oven to 375 degrees F.
  3. Cut the squash in half from stem to tip.
  4. Break the squash in half.
  5. Scoop out the seeds.
  6. Rub the squash halves with oil.
  7. Sprinkle with salt & pepper or cinnamon.
  8. Roast in oven for 45-60 minutes. S
  9. erve and enjoy!
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.