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.

Eggplant

Eggplants are great sources of several vitamins & minerals, as well as gut-healthy fiber!

Instructions:

Eggplant is a glossy black vegetable that has white flesh with a meaty texture.
Choose eggplants that have shiny, smooth skin without bruises or blemishes.
Eggplants are sensitive to temperature and should be stored in the refrigerator.
Do not cut an eggplant before you store it since it will go bad quickly.
For a less bitter tasting eggplant, sprinkle it with salt after cutting into pieces and let it sit for 30 minutes.
This will pull out some of the water and make it less likely to absorb a lot of oil while cooking.
Rinse the eggplant afterwards to remove most of the salt.
Eggplant can be baked, roasted, steamed, or sautéed.
If baking whole, pierce the eggplant several times with a fork.
Bake at 350˚F for 15-25 minutes.
Test for doneness by inserting a knife or fork.

Apples

Apples are great sources of: 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.

Instructions:

How to Store:
- Apples stay fresh for 5-7 days at room temperature or 2-3 weeks in the refrigerator.
- Refrigerate unwashed apples in a plastic bag with holes.
- Throw away any spoiled apples since they will cause the others to spoil too.
- Wash apples before eating.
How to Eat:
- Eat whole or cut into pieces after removing stem, core, and seeds.
- Cook and mash to make applesauce.
- Bake in oven for dessert.
- Use lemon juice to keep sliced apples from turning brown.