Recipes

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Roasted Canned Pears

Ingredients:

1 15-oz can pears (diced, sliced, or halves)
1 Tbsp butter, melted
1/2 tsp cinnamon
1/2 tsp brown sugarpinch of salt

Instructions:

Preheat oven to 400 degrees.
Spray a baking sheet with nonstick pan spray or use a silicone liner.
Drain pears and pat dry with paper towels.
Gently mix pears with melted butter, cinnamon, brown sugar, and a pinch of salt.
Transfer to baking sheet and spread into a single layer.
Roast in 400 degree oven for 20 minutes, or until the pears begin to brown.
Serve over greek yogurt or oatmeal.

Rice Cooker Mac n Cheese

Ingredients:

2 cups Pasta dry, whole-wheat
2 cups Water
1 cup Milk low-fat
1 1/2 cups Cheese low-fat and shredded, such as cheddar
Salt to taste
1/2 teaspoon Black Pepper
1 pinch Cayenne Pepper (optional)
This recipe works best in a medium to large rice cooker.
Ingredients:serves 4

Instructions:

Place pasta, water, and milk in the rice cooker.
Cook for one cycle.
Once pasta is cooked, add the other ingredients and stir well.
Close lid and keep warm until ready to serve.

Pumpkin Polenta

Ingredients:

2 cups milk
1 cup pumpkin, canned
1/2 tsp cinnamon
⅛ tsp salt
1/2 cup polenta (coarse ground corn or grits)
1 tbsp butter
1 tbsp maple syrup or honey, optional

Instructions:

Combine milk, pumpkin, cinnamon, and salt in a medium saucepan.
Bring to a boil over medium heat.
Slowly pour in polenta and whisk to combine.
Be careful, as hot polenta may bubble and spit.
Reduce heat and simmer 20 minutes, whisking occasionally, until thick.
Add more liquid if necessary while cooking.
Remove from heat.
Stir in butter and syrup or honey if desired.

Pumpkin Breakfast Cookies

Ingredients:

1 (15 oz) can pumpkin puree
1 cup brown sugar
2 eggs
1/2 cup vegetable oil1-1/2 cups all-purpose flour 1-1/4 cups whole-wheat flour
1 tbsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp ground ginger
1/2 tsp salt
1 cup raisins
1 cup chopped nuts

Instructions:

Preheat oven to 400 degrees.
In a large bowl, stir together pumpkin, eggs, and oil.
Mix well.
In another bowl, stir together the flours, baking powder, spices and salt.
Add to the pumpkin mixture and mix well.
Stir in raisins and nuts.
Drop by tablespoon onto a greased baking sheet, 1 inch apart.
Gently flatten with the back of a spoon.
Bake 10-12 minutes until tops are dry and begin to brown.

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 serraded 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:

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!
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.

Stone Fruit

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. Stone fruits are great sources of:

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.