Recipe

Cucumber Mint

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1/2 gallon

Ingredients

  • 1 cucumber
  • 1/2 gallon water
  • 8 fresh mint leaves

Directions

Peel and thinly slice 1 cucumber. Add the sliced cucumber to a ½ gallon glass jar, add 8 fresh mint leaves and fill with water. 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.

Cherry Lime

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1/2 gallon

Ingredients

  • 2 cups fresh cherries
  • 1 fresh lime
  • 1/2 gallon water

Directions

Add two cups fresh cherries and 1 fresh lime thinly sliced to a ½ gallon size glass jar and fill with water. 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.

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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UConn Extension logo

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

Green Machine

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makes 1 serving

Ingredients

  • 1 cup milk (can be any type of milk like lactose free milk, soy milk, water)
  • 1 apple
  • 1 ripe small banana
  • 2 cups lightly packed kale or spinach leaves

Directions

Combine 1 Cup Milk, 1 Apple, 1 Ripe Small Banana, 2 Cups Lightly Packed Kale or Spinach Leaves into a blender, and blend 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.

Bone Power Smoothie

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makes 1 serving

Ingredients

  • 1 cup milk (can be any type of milk like lactose free milk, soy milk, water)
  • 1/2 cup yogurt
  • 3/4 cup blueberries
  • 1 ripe small banana
  • 1 handful of spinach
  • 2 Tbsp. peanut butter (or sun butter)

Directions

Combine 1 Cup Milk, 1/2 cup yogurt, 3/4 cup blueberries, 1 ripe small banana, 1 handful of spinach, and 2 Tbsp. peanut butter (or sun butter) into a blender, and blend until smooth.

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.

Easy Breakfast Burritos

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breakfast burrito and oranges on a plate


Makes 4 burritos

Ingredients

  • 4 large eggs
  • 1 tsp. water
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 (10 inch) whole wheat tortillas
  • 2 tsp. vegetable oil
  • 1 15 oz. can black beans, rinsed and drained
  • 1/4 cup red pepper, diced
  • 2 Tbsp. low-fat sour cream or plain Greek yogurt
  • cilantro for garnish (optional)

Directions

  1. In a medium bowl, use a fork to whisk together the eggs, water, salt, and pepper.
  2. Heat a medium nonstick frying pan over medium heat. Warm the tortillas, one at a time, for 30 seconds each. Set them aside.
  3. Add the beans to the same pan and cook for 3 to 4 minutes, until heated through.
  4. In a medium nonstick frying pan, warm the oil over low heat. Add the eggs and cook, stirring frequently, for 4 to 5 minutes, until they are scrambled and cooked through.
  5. Spoon the beans onto the warm tortillas and top with the scrambled eggs, red pepper, and sour cream.
  6. Roll each tortilla into a burrito, garnish with cilantro and 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.

Easy Breakfast Burrito

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Easy Breakfast Burritos

Easy Breakfast Burritos


Makes 4 Servings

Ingredients

  • 4 large eggs
  • 1 tsp. water
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 (10 inch) whole wheat tortillas
  • 2 tsp. vegetable oil
  • 1 15 oz. can black beans, rinsed and drained
  • 1/4 cup red pepper, diced
  • 2 Tbsp. low-fat sour cream or plain Greek yogurt
  • cilantro for garnish (optional)

Directions

In a medium bowl, use a fork to whisk together the eggs, water, salt, and pepper. Heat a medium nonstick frying pan over medium heat. Warm the tortillas, one at a time, for 30 seconds each. Set them aside. Add the beans to the same pan and cook for 3 to 4 minutes, until heated through. In a medium nonstick frying pan, warm the oil over low heat. Add the eggs and cook, stirring frequently, for 4 to 5 minutes, until they are scrambled and cooked through. Spoon the beans onto the warm tortillas and top with the scrambled eggs, red pepper, and sour cream. Roll each tortilla into a burrito, garnish with cilantro and serve immediately.

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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.

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.

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.

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.