Recipe

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.

Oven Roasted Broccoli

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Ingredients

  • 1 (16-ounce) bag of frozen broccoli, thawed
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • Black pepper to taste
  • ¼ cup grated Parmesan cheese
  • ½ lemon (or 1 Tablespoon lemon juice)

Directions

  1. Preheat oven to 450 degrees Fahrenheit.
  2. Pat broccoli dry with a paper towel
  3. In a bowl, mix the broccoli, olive oil, salt and pepper.
  4. Carefully spread the coated broccoli on to the sheet in a single layer. Roast for 15-18 minutes until the broccoli starts to brown.
  5. Remove from the oven. Sprinkle parmesan cheese over the broccoli and continue to roast for 1-2 minutes more.
  6. Squeeze half of one lemon over the broccoli and toss together.
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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.

One Pan Spaghetti

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Spaghetti cooking in a skillet

Serves: 8

Try whole grain pasta for added protein and fiber!

Ingredients

  • 1 pound ground beef (lean)
  • 1 onion (medium, chopped)
  • 3 1/2 cups water
  • 1 can tomato sauce (15 ounces)
  • 2 teaspoons dried oregano
  • 1/2 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon rosemary
  • 1/4 teaspoon pepper
  • 2 cups spaghetti noodles (broken)
  • 1 cup Parmesan cheese (shredded)

Directions

  1. Brown meat and onions in a large skillet over medium-high heat. Drain fat.
  2. Stir in water, tomato sauce, and spices; bring to a boil.
  3. Add spaghetti, cover pan, and simmer 10-15 minutes, stirring often to prevent sticking.
  4. When spaghetti is tender, top with grated cheese.
  5. Refrigerate leftovers within 2 hours.
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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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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Vegan Stuffed Peppers

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Ingredients

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium tomato, diced
  • 1-2 cloves garlic, minced
  • 2 tsp chili powder (optional)
  • 1 tsp cumin (optional)
  • 1 tsp paprika (optiona )
  • 1 cup dry rice (basmati or jasmine recommended)
  • 2 1/2 cups vegetable stock
  • 1 can black beans, drained and rinsed
  • 4 large bell peppers

Directions

  1. Pre heat the oven to 400 degrees and line a large baking sheet with parchment paper or foil
  2. Cut off the pepper tops and remove the seeds
  3. Roast for 10-15 min seasoned with salt and pepper
  4. In a large skillet, combine olive oil, diced onion, and diced tomato
  5. Cook 4-5 min over medium heat
  6. Add minced garlic, chili powder, cumin, and paprika to the skillet
  7. Stir in and cook for 1-2 min
  8. Stir in the dry rice
  9. Stir in the vegetable broth and increase skillet to high heat until boiling
  10. Stir in black beans
  11. Cover the skillet and simmer over low heat for 15 min
  12. Spoon the filling into the roasted peppers and add any additional toppings you want
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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.

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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.
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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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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.