Recipe

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

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

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.

Sweet Potato Hash and Eggs

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Sweet Potato Hash and Eggs

sweet potato hash and eggs with toast


Makes 2 Servings

Ingredients

  • 1 large sweet potato, peeled, diced  
  • 1/2 small yellow onion, diced  
  • 1/2 bell pepper, seeds removed, diced  
  • 1 clove garlic, peeled and minced  
  • 2 large eggs  
  • 1 Tbsp. + 1 tsp. vegetable oil 

Directions

Wash your hands with soap and warm water. Heat 1 Tbsp. oil over medium heat in a deep skillet. Add potatoes and cook, stirring occasionally, about 5 minutes. Add onion, bell pepper, and garlic to the skillet with the sweet potatoes. Cook about 5 minutes, stirring occasionally, until the onion is soft and the sweet potatoes are tender. Divide the hash between 2 plates and return the skillet to the stove. Heat 1 tsp. oil in the skillet over medium heat. One at a time, add each egg to the skillet. Cook about 1-2 minutes, until the whites are nearly solid (no longer clear). Flip the egg and cook for one more minute. Top sweet potato hash with an egg, and serve right away. 

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

Healthier Pumpkin Pie

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A slice of pumpkin pie on a plate

Serves: 9

Preparation: 30 minutes

Cook Time: 1 hour

Use 100% pureed pumpkin, not pumpkin pie mix which has added sugar! Substitute 1 cup fresh pureed pumpkin for 1 cup canned pumpkin puree.

Ingredients

  • 1 (15 oz.) can pumpkin puree*
  • 3 eggs
  • 1/2 cup sugar
  • 1/4 cup low-fat milk (can substitute skim or unsweetened dairy-free milk)
  • 1 tsp. vanilla extract 1
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ground ginger
  • 1/2 tsp. allspice
  • 1/4 tsp. salt
  • 1 9-inch bottom pie crust

Directions

  1. Wash hands with soap and warm water.
  2. Make pie crust as directed.
  3. Preheat oven to 350° F.
  4. Make the filling: In a large mixing bowl, add the pumpkin puree, eggs, sugar, milk, vanilla, cinnamon, nutmeg, ground ginger, allspice, and salt. Mix until completely smooth.
  5. Pour mixture into pie crust.
  6. Bake for 50 to 60 minutes or until filling is no longer jiggly. Check every 20 minutes to make sure pie crust doesn't burn!
  7. Allow pie to cool completely before slicing.
  8. Store leftover pie in refrigerator.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Yummy Green Smoothie

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Green smoothie in a mason jar


Makes 1 Serving

Ingredients

  • 1/2 cup frozen mango
  • 1/2 cup frozen pineapple
  • 1/2 cup low-fat vanilla or plain yogurt
  •  1 cup fresh or frozen spinach
  • 1/2 cup orange juice
  • 1/2 cup water

Directions

Wash your hands with soap and water for at least 20 seconds! Add all your ingredients to a blender! If using fresh fruits and veggies, add about 1 cup of ice. Blend until smooth, pour into your favorite cup or glass, and enjoy!

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

Candy Corn Fruit Cocktail

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candy corn fruit cocktails

Serves: 4-8

Ingredients

  • pineapple, cut into bite sized chunks (fresh or canned in 100%  juice)
  • oranges, cut into bite sized chunks (or use fresh clementines or canned madarin oranges in 100% juice)
  • vanilla yogurt (low-fat or fat-free)

Directions

  1. Wash hands with soap and warm water.
  2. In a clear glass or plastic cup, layer pineapple, then oranges.
  3. Top with yogurt and a few pieces of candy corn.
  4. Refrigerate until ready to serve.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Pineapple Mint

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Makes 1/2 gallon

Ingredients

  • 1/4 of a pineapple
  • 1/2 gallon of water
  • 10-12 fresh mint leaves

Directions

Peel and thinly slice ¼ of a pineapple. The more thinly sliced pineapple, the more the flavor will infuse. Add to a ½ gallon size glass jar with 10-12 fresh mint 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.

Apple Monsters

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Apple monsters

Serves: 8

Try yellow or green apples for more color and fun!

Ingredients

  • 1 apple
  • 1/3 cup, plus 2 teaspoons peanut butter, divided (use soy or sunflower butter for peanut allergies)
  • Puffed rice cereal
  • 4 red grapes, each sliced vertically in half
  • 8 green grapes
  • 16 chocolate chips

Directions

  1. Wash hands with soap and warm water.
  2. Quarter and core the apple so you have 16 thin wedges.
  3. Spread 1 teaspoon peanut butter on each apple slice.
  4. Lay half of the apple slices on top of the other halves to create the "mouth."
  5. Push puffed rice "teeth" gently into the peanut butter.
  6. Place one red grape half in the center of each bottom slice to create the "tongue."
  7. To create the "eyes," slice the ends off the green grapes, then cut each grape in half horizontally. Using the tip of the knife, make a small slit in the top of each grape half, then place a chocolate chip, pointy-end down, into the grape, pushing the point into the slit you cut.
  8. Place two dabs of peanut butter on the top portion of each "mouth," then gently press a grape "eye" onto each dab.
  9. Enjoy immediately, or store in the refrigerator for an hour or two before serving.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

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.

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!
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.