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.

Okra

Okra is a great source of: Fiber - Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy, too.Vitamins A, B, C, & K, which are vital for immune health and healing.Folate, or folic acid, helps our tissues grow and our cells work. Especially important for pregnant women.

Instructions:

Choose okra that is bright green and firm.
Avoid okra that is moldy, limp, or dried out.
Keep okra in a plastic bag in fridge for 2-3 days.
Before cooking, wash with cold water.
Toss okra with a small amount of olive oil and salt before roasting, grilling, baking, broiling, or air frying.
Use in gumbo, curries, sautes. soups, or as a side dish.

Mango

Mangoes 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.Vitamin E protects cells in our body from damage and keeps our immune system healthy.Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy.

Instructions:

How to Prepare: Clean mangoes by rinsing under cool running water and scrubbing with a brush or rubbing with your hands.
Dry with paper towels or air dry.
While holding the mango with the stem at the top, slice down just to the side of the stem.
Then make another slice, parallel to the first, on the other side of the stem.
Your goal is to create two halves, leaving the pit in the center slice.
Next, add vertical and horizontal cuts to each half to create a grid, without slicing all the way through the skin.
Finally, use a knife, spoon, or glass to scoop out the cubes of mango.
OR: You can also remove the skin by using the tip of a sharp knife to make 4-6 shallow cuts in the skin from the top almost to the stem end of the mango.
Peel back the skin as you would a banana and eat around the pit.

Lentils

Lentils are great sources of: Fiber Folate, or folic acidIron Protein

Instructions:

Store dried lentils in an airtight container in a cool, dry, dark place.
Dried lentils can last for up to 1 year.
Store cooked lentils in an airtight container in the refrigerator for up to 1 week.
Lentils are quick and easy to cook and don't require soaking.
Wash lentils and pick out any debris.
Drain and put them into a pot.
Use a ratio of 1 cup of lentils to 2 cups of water.
Add seasonings if desired, but don't add salt yet.
Bring to a rapid simmer over med-high heat and then reduce to a low simmer.
Cook uncovered for 20-30 minutes.
Lentils are done as soon as they're tender.
Strain and add salt, if desired.
Serve them warm over brown rice or cold over a green salad.

Hot Peppers

Hot peppers 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.

Instructions:

Look for firm, shiny, bright colored peppers with no browning or soft spots.
Store peppers in plastic bag in refridgerator for 3-4 days.
Cut off the stem and halve the pepper; remove seeds and membrane to decrease the heat.
Sauté or roast.
You can also microwave peppers in covered dish with a little water for 4-6 min or until tender.
Jalapeño, Habanero, Serrano, Anaheim, Chilies