Recipes

Thank you! Your submission has been received!

Oops! Something went wrong while submitting the form.

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.

Beans

Beans are great sources of: Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too.Folate, or folic acid, helps our tissues grow and our cells work. Especially important for pregnant women.Proteins are building blocks for our bones, muscles, cartilage, skin, and blood. They provide a variety of nutrients that are essential for health and maintenance of your body.Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy.Magnesium helps with muscle function and energy production.

Instructions:

How to Store: Keep beans in an airtight container in a cool, dry, dark place.
Beans can last up to 1 year.
Store cooked beans in a covered container in the refrigerator for up to 5 days.
You can also freeze cooked beans in an airtight container for up to 6 months.
How to Cook: If cooking dry beans, soaking them for 6-8 hours (overnight) before cooking will reduce cooking time.
Drain well
put beans in a large pot with 2 inches of water to cover them
bring to a boil and skim off any foam that forms.
Once the water is boiling, reduce heat to a simmer.
Cook for 1-2 hours; when the beans are easily mashed with a fork, they're done.
Don't add salt as this toughens the beans.
You can add bay leaves, cumin, or other spices to flavor the beans.

Avocado

Avocados are great sources of: Vitamin E protects cells in our body from damage and keeps our immune system healthy.Vitamin K helps our bodies heal quickly.Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy.Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too.Healthy fats are good for our skin and brain, and help us feel satisfied after a meal.

Instructions:

Choose avocados that are firm but give slightly when pressed with a finger.
These are ripe and ready to eat.
If you buy a hard avocado, leave it on your counter for a couple days to allow it to ripen.
Store unripe avocados at room temperature on the counter for 2-4 days.
Refrigerate when ripe for up to 5 days.
Cut avocado in half lengthwise around the pit.
Quickly hit the pit with a sharp knife and twist to free the pit.
Discard.
Cube or slice each half, then scoop out with a spoon or knife.
Eat as is or add to salad, sandwiches, or spread on toast.

Acorn Squash

Instructions:

Wash squash, cut it in half, and scoop out seeds with a spoon.
Bake skin side down in a 400 degree oven for 45-60 minutes.
Squash is ready when a knife easily pierces through.
Scoop out flesh and mash with butter and salt - or fill the center and eat like a baked potato.

Rambutan

Instructions:

What is a rambutan? Rambutans are a tropical fruit with a sweet flavor similar to a grape.
To eat a rambutan, use a sharp knife to cut a shallow sliver into the rind or chop off the tip of the fruit where the stem connects.
Gently tear the skin open to expose the fruit and squeeze it out of the shell.
Avoid the large, bitter seed in the middle; some people simply bite the flesh off the pit, however, you can use a knife to cut around the diameter of the fruit and then peel the fruit off the pit (this is helpful when using rambutan in recipes).
Rambutans are rich in carbohydrates, lipids, phosphorus, vitamin C, niacin, iron, calcium, copper, protein, and fiber.