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

Bolsillos de mantequilla de maní y banana

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Bolsillos de mantequilla de maní y banana

Bolsillos de mantequilla de maní y banana


Hace cuatro porciones

Ingredientes:  

  • Cuatro cucharitas mantequilla de maní  
  • Dos tortillas de granos enteros  
  • Una banana, cortada  
  • Dos fresas, cortadas  
  • Canela  
  • Aceite en aeroso 

Instrucciones: 

Lava las manos con agua tibia y jabón. Lava las fresas. Unta dos cucharas de mantequilla de maní en cada tortilla. Pon una mitad de banana y rebanadas de fresa en una mitad de cada tortilla. Espolvoréalas con canela y dóblalas por la mitad, empujándolas cuidadosamente. Cubre la sartén grande con el aceite en aerosol. Caliéntala al fuego medio-alto. Cocina una tortilla de a uno hasta que cada lado está marrón dorado, alrededor de dos minutos para cada lado. Corta cada tortilla en dos y sírvelas. 

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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 Pockets

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Peanut Butter Banana Pockets

Peanut Butter & Banana Pockets


Makes 4 Servings

Ingredients

  • 4 teaspoons peanut butter
  • 2 whole-grain tortillas
  • 1 banana, sliced
  • 2 strawberries, sliced
  • Cinnamon
  • Cooking spray

Directions

  1. Wash hands with warm water and soap. 
  2. Wash strawberries. 
  3. Spread 2 teaspoons of peanut butter on each tortilla. 
  4. Put half of banana and strawberry slices on half of each tortilla.
  5. Sprinkle with cinnamon and fold in half, pressing gently. 
  6. Coat large frying pan with cooking spray. Heat to medium-high. 
  7. Cook one tortilla at a time until each side is golden brown, about 2 minutes per side.
  8. Cut each tortilla in half 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.

Berry Refrigerator Oatmeal

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Berry Refrigerator Oatmeal

Berry Refrigerator Oatmeal


Makes 2 Servings

Ingredients

  • 3/4 cup plain low-fat yogurt
  • 2/3 cup quick-cooking or old-fashioned oats
  • 1/2 cup milk
  • 3/4 cup (total) fresh or frozen raspberries, strawberries or blueberries
  • 1 banana
  • 1/4 teaspoon ground ginger or ground cinnamon

Directions

  1. Wash hands with warm water and soap.
  2. Peel banana and mash it with a fork.
  3. In a medium bowl, stir together yogurt, oats, milk, 1/2 cup of the berries, mashed banana, and ginger or cinnamon.
  4. Spoon into container with a lid. Cover and refrigerate overnight or up to 2 days.
  5. Before serving, spoon oatmeal mixture into 2 serving bowls (or eat it from the jar and know that it’s 2 servings).
  6. Sprinkle with the remaining ¼ cup berries.
  7. Eat the oatmeal cold, or heat in a microwave-safe dish.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Muffins de huevo

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Muffins de huevo

Muffins de huevo


Hace seis porciones

Ingredientes: 

  • Dos tazas verduras lavadas, troceados (como brócoli, pimiento rojo o verde, cebollas, espinaca*)  
  • Seis huevos  
  • Un cuarto de cucharita de sal  
  • Un cuarto de cucharita de polvo de ajo 
  • Un cuarto de cucharita de pimienta negra  
  • Una mitad de taza queso cheddar bajo en grasas, en tiras 
  • Aceite en aerosol 

 *Puedes saltear las verduras en mantequilla o aceite si deseado 

Instrucciones: 

Lava las manos con agua tibia y jabón. Precalienta el horno a trescientos cincuenta grados de Fahrenheit. Echa la asadera de muffin con aceite en aerosol antiadherente. Añade las verduras troceadas a las tazas del molde de muffin. Bate los huevos en un bol. Mezcla sal, pimienta y polvo de ajo. Vierte los huevos en el molde de muffin y hornearlos por veinte a veinticinco minutos. Para añadir el queso, quita el molde del horno durante los tres minutos últimos de horneando. Espolvorea el queso por encima de los muffins y regrésala al horno. Quítalos del horno y servirlos. 

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

Apple Pancakes

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5 pancakes on a white plate, with 2 apples behind it


Makes 6 Servings
A fall breakfast favorite for the whole family!

Ingredients

  • 1 cup applesauce
  • 1/4 cup dry milk powder, non-fat instant
  • 1 cup water
  • 2 eggs
  • 1 tablespoon canola oil
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 2 teaspoons baking powder

Directions

  • In a medium mixing bowl, combine applesauce, dry milk powder, water, eggs, and oil.
  • Add flour, sugar, cinnamon, and baking powder.
  • Stir until mixture has only small lumps.
  • Place large skillet on medium-high heat.
  • Spray skillet with non-stick cooking spray.
  • Pour 1/2 cup batter onto skillet.
  • Turn pancake when bubbles form on top of batter.
  • Cook the other side for about 1 minute or until golden brown.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Panqueques de compota de manzana

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Panqueques de compota de manzana

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


SIRVE: 6 PORCIONES

Ingredientes: 

  • 1 taza compota de manzana 
  • 1/4 taza leche en polvo, descremada, instantánea  
  • 1 taza agua  
  • 2 huevos  
  • 1 cucharada aceite de canola  
  • 2 tazas harina para todo uso  
  • 2 cucharadas azúcar  
  • 1/2 cucharadita canela  
  • 2 cucharaditas polvo para hornear  

Instrucciones: 

En un tazón mediano, mezcle la compota de manzana, la leche en polvo, el agua, los huevos y el aceite. Añada la harina, azúcar, canela y polvo de hornear. Revuelva hasta que la mezcla solo tenga grumos pequeños. Coloque una sartén grande a fuego medio-alto. Rocíe una sartén con aceite en aerosol antiadherente. Vierta 1/2 taza de la mezcla en la sartén. Cuando se formen burbujas en la parte superior de la masa voltee elpanqueque. Cocine el otro lado durante aproximadamente 1 minuto o hasta que esté dorado. ¡Un desayuno favorito de otoño para toda la familia! 

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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.

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

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.