Recipes

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Baked Lentils Casserole

Ingredients:

1 cup lentils, rinsed
3/4 cup water
1/2 teaspoon saltground black pepper (1/4 teaspoon, optional)garlic powder (1/4 teaspoon, optional)
1/2 cup medium onion, chopped
1 can (14.5 ounces) tomatoes, low-sodium
2 medium carrots, thinly sliced
1/2 cup cheddar cheese, shredded

Instructions:

Preheat oven to 350 degrees.
Combine lentils, water, seasonings, onion, and tomatoes.
Place in 2 quart casserole dish.
Cover tightly with lid or foil.
Bake at 350 °F for 30 minutes.
Remove from oven and add carrots.
Stir.
Cover and bake 30 minutes longer.
Remove cover and sprinkle cheese on top.
Bake, uncovered 5 minutes, until cheese melts.

Apple Pie Energy Bites

Ingredients:

2 cups quick oats
1 tsp cinnamon
2 tbsp chia seeds
1 apple, chopped fine OR grated
1/2 tsp salt
1/2 cup peanut butter
1 tsp vanilla
1 tsp lemon juice
2 tbsp honey

Instructions:

In a large mixing bowl, combine oats, cinnamon, chia seeds, apple, and salt.
In a separate microwave-safe mixing bowl, combine peanut butter, vanilla, lemon juice, and honey.
Heat in the microwave for 40 seconds to melt, then stir to combine.
Mix the melted ingredients into the oat mixture.
Mix together until well combined.
Scoop into bite sized pieces and roll into a ball.
Refrigerate for an hour, and enjoy.

Youtube Tutorial

Apple Crisp

Ingredients:

4 medium apples
1/4 cup oatmeal, quick cooking
1/4 cup flour
1/2 cup brown sugar
1 tablespoon cinnamon
1/4 cup margarine

Instructions:

Wash hands with soap and water.
Preheat the oven to 350 °F.
Grease the bottom and sides of a square 9 x 9" pan.
Remove the cores from the apples.
Slice the apples.
Spread the sliced apples on the bottom of the pan.
Cut the margarine into small pieces and put in a medium-sized bowl.
Add the oatmeal, flour, brown sugar and cinnamon.
Using two knives, cut the margarine into the mixture until it looks like small crumbs.
Sprinkle the mixture over the top of the apples.
Bake in the oven for about 20 minutes.

Air Fryer Zucchini

Thanks to a generous donation from Kellanova, many of our community partners are receiving Cheez-it Snap’d crackers. This is a way to incorporate them into a vegetable dish

Ingredients:

2 medium zucchinis, cut into sticks
1/2 cup all purpose flour
2 large eggs, beaten
1 1/2 cups Cheez-It Snap'd crackers, crushed
Marinara sauce for dipping

Instructions:

Preheat air fryer to 400 degrees.
Set up dredging station with one bowl flour, one bowl eggs, and one bowl cracker crumbs.
Working in batches, coat the zucchini sticks in flour, shaking off excess, then coat in egg, then coat in cracker crumbs.
Place the zucchini sticks in an even layer in the air fryer tray.
Cook until browned and crispy, about 6 minutes.
Serve with marinara sauce for dipping.

Tomatoes

Tomatoes are a great source of: Vitamins A & C - help our bodies heal and stay healthy. Fiber - helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too. Potassium - a type of electrolyte, helps build muscle and keeps your heart healthy. Lycopene - gives tomatoes their red color. It keeps our eyes healthy and protects our cells from damage caused by normal body functions and environmental factors.

Instructions:

Choose tomatoes with bright red color and smooth skin.
Store in a cool, dark place, stem-side down.
Storing tomatoes in the refrigerator will change the flavor and texture.
Best left on counter.
When ripe, will keep for several days.
Rinse well in clean water before eating or cooking.
Use a serrated knife to cut; remove the core and stem.
Eat raw, baked, broiled, grilled, or sauteed; microwave covered for 3-4 minutes.

Summer Squash

Summer Squash is a great source of: B Vitamins help our cells grow and stay healthy - Vitamin C keeps our immune system strong and helps our bodies heal quickly - Riboflavin is a B vitamin that helps our body change carbohydrates into energy and is important for body growth and eye health.

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Instructions:

Choose squash small to medium in size with shiny, tight skin.
Comes in many varieties and can be substituted for each other in cooking.
Unlike winter squash, you can eat the skin and seeds in summer squash.
Store at room temperature on the counter, rather than in the refrigerator.
Will stay good for 1-4 days.
Wash and trim ends when ready to eat.
Squash can be eaten raw, grilled, boiled, steamed, sautéd, or roasted.
Just toss lightly in canola or olive oil, salt, pepper & enjoy!

Stone Fruit

Stone fruits are great sources of: Vitamin A keeps our eyes working, our immune system strong, and our cells growing - Vitamin C keeps our immune system strong and helps our bodies heal quickly. - Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too. - Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy.

Instructions:

What are Stone Fruits? How to StoreLet firm fruit ripen on the counter.
Once fruit is ripe, store in refrigerator for 1 week.
Wash before eating.
Can be eaten raw.
Remove or avoid pit.
Roast in oven at 350˚ for 15-20 minutes and top with cinnamon and vanilla yogurt for a delicious dessert.
How to Eat

Spaghetti Squash

Instructions:

How to Cook (Oven):
- Prep it: Wash squash, cut it in half longways, and scoop out seeds with a spoon.
- Season: Drizzle inside with a little olive oil and sprinkle with salt and pepper.
- Bake: Place halves cut-side down on a baking sheet.
- Roast in a 400°F oven for about 30-45 minutes until tender.
- Check: A fork should slide in easily-but don't overcook or it gets soggy.
- Shred: Once it cools a bit, use a fork to gently pull out the spaghetti-like strands.
A winter squash with flesh turns into long, noodle-like strands when cooked -like spaghetti!
How to Cook (Microwave):Cut in half lengthwise, scoop out seeds.
Place cut side down in microwave safe dish with 1/2 cup water.
Microwave for 15 minutes or until flesh is tender.
Use fork to shred into strands.
High in Fiber, vitamin C, B vitamins, beta-carotene, potassium, and manganese.
Use it in place of pasta: serve with tomato sauce, pesto, cheese, or meatballs.
Stuff the squash shell with cheese, veggies, or chicken and bake again.