Lunch & Dinner

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.

Easy Skillet Chili

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Skillet Chili

Serves: 10 servings

Ingredients

  • 1 pound lean ground meat - beef, chicken, or turkey
  • 1 onion, chopped (about 1 cup)
  • 2 teaspoons chili powder
  • 1 can (14.5 ounces) tomatoes, chopped with juice
  • 2 cans (15 ounces each) beans, drained and rinsed (try black, pinto, kidney, or others)
  • 1 can (10.5 ounces) condensed tomato soup

Directions

  1. Wash hands with soap and warm water.
  2. In a large skillet over medium-high heat, brown meat and onion. Cook on medium low heat for 5 minutes. Stir often. Drain grease from pan.
  3. Add chili powder and stir. Cook for 3-5 minutes.
  4. Add tomatoes, drained beans, and tomato soup.
  5. Add 1 soup can of water; stir and simmer for at least 30 minutes.
  6. 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.

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.

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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UConn Extension logo

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.

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
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.