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.

Carrots

Carrots are great sources of: Beta carotene is converted to Vitamin A which keeps our eyes working, our immune system strong, and our cells growing.Antioxidants help protect our cells from damage due to normal body functions and environmental factors.Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy. Vitamin K 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.

Instructions:

How to StoreCarrots can be stored for several weeks.
Store them in the coolest part of the refrigerator in a plastic bag or wrapped in a paper towel.
Keep them away from apples, pears, potatoes, and other fruits and vegetables.
Don't store on the counter at room temperature.

Cantaloupe

Cantaloupes are Great Sources of: Vitamin C & Beta Carotene keep our immune systems strong and help our bodies heal quickly.Fiber & Water help with healthy digestion, and keep us feeling full and hydrated. Fiber is good for our hearts, too!Folate, or folic acid, helps our tissues grow and our cells work.Potassium, a type of electrolyte, helps build muscle and keeps our heart healthy.

Instructions:

Ready to eat when color is light yellow-orange with little to no green.
Ripe cantaloupe should smell sweet and a little musky.
To eat, cut in half length-wise.
Scoop and discard seeds.
Remove rind with knife and cut in medium-small chunks.
Best served chilled.

Cabbage

Cabbage is a great source of : Vitamin C helps keep our immune system strong. Vitamin K helps our bodies heal quickly.

Instructions:

How to store: Keep cabbage in refrigerator drawer.
Store covered or wrapped in plastic wrap, especially after cutting.
Can be kept for several weeks or until it begins to turn brown and mushy.
How to use: Can be eaten raw.
Use in salads or cole slaw.
Remove the outer leaves and rinse head of cabbage before cutting.
Cabbage can be cooked many ways.
If it becomes wilted, it may be freshened by soaking in cold water before cooking.
Saute in a skillet, roast in the oven, or add to soups, stews, or stir-fry.

Butternut Squash

This winter squash is a great source of fiber, vitamins, minerals, and antioxidants.

Instructions:

How to Roast:Slice the squash in half and scoop out the seeds.
Peel the skin or leave it on and scoop out flesh after baking.
Cut the squash into cubes of roughly the same size, then toss with olive oil, salt and any other seasoning you'd like to add.
Arrange on a lined oven tray in a single layer, then roast at 400 degrees for 40 minutes, giving cubes a stir halfway through.
Butternut squash can be used in a variety of dishes.
It is often roasted, baked, or pureed for soups, sauces, and casseroles.
Can be used in salads, pasta dishes, breads, and desserts.