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 sugar
Pinch 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)

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 oil
1-1/2 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.

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

Rambutans are a tropical fruit with a sweet flavor similar to a grape.
Rambutans are rich in carbohydrates, lipids, phosphorus, vitamin C, niacin, iron, calcium, copper, protein, and fiber.

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Instructions:

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).

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