Recipes

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Potato and Egg Scramble

Ingredients:

5 Eggs
2 Russet Potatoes, peeled, cleaned, and cut into
1/2 inch cubes
1 tablespoon Vegetable Oil
Nonstick cooking spray
1/2 cup Onion chopped
1/2 cup Bell Pepper chopped (red or green)
1/2 cup Corn without added salt (canned or frozen, thawed)
1/2 cup Tomato chopped
1/4 teaspoon Salt
1/4 teaspoon Black Pepper

Instructions:

Add vegetable oil to medium skillet.
Add potato, peppers, and onion to hot skillet, stirring gently to coat vegetables with oil.
Cook over medium heat for 15 minutes or until potatoes are tender, stirring often.
Remove from skillet and keep warm.
Beat eggs.
Lower heat to low-medium.
Coat skillet with cooking spray and add eggs.
Cook and stir for 5 minutes or until eggs are set.
Stir potato mixture, corn, and tomatoes into eggs.
Top egg scramble and potatoes with salsa and/or sprinkle of shredded cheese.
Serve immediately.

Popcorn (Stove Top)

Ingredients:

1/2 cup popcorn kernels
1/4 cup oil

Instructions:

Heat oil in a large pot over medium-high heat, along with 4 popcorn kernels.
Once the 4 kernels have popped, add the rest of the kernels and put a lid on the pot.
Shake pot over heat until popping slows.
Remove from heat and add your favorite seasoning blend.
Popcorn is a whole grain!

Youtube Tutorial

Peach Bread Pudding

Ingredients:

1 baguette (about 1 lb.) or 1 crusty French bread loaf (about 1 lb.)

2 cups peaches (fresh, canned, or frozen)(drain if using canned)
5 eggs
3/4 cup brown sugar, packed
2 tablespoons flour
1 teaspoon cinnamon
4 cups milk
2 teaspoons vanilla

Instructions:

Preheat oven to 350 degrees.
Butter a 13x9 inch glass baking dish.
Cut bread into 1-inch cubes (you should have 10-12 cups); spread in baking dish.
Add peaches and toss gently to combine.
In a large bowl, whisk together eggs, sugar, flour, and cinnamon.
Whisk in milk and vanilla and pour over the bread and peaches.
Press bread down gently with spatula to coat in liquid.
Let stand about 10 minutes or until bread is soaked through.
Bake for about 55 minutes or until puffed, golden, and a knife inserted in center comes out clean.
Serve warm.
Add scoop of vanilla ice cream for an extra special treat!

Orange Glow Smoothie

Ingredients:

1 peeled banana
1 cup fresh orange juice
1/2 cup frozen mango
1 chopped carrot

Instructions:

Add ingredients to blender and blend until smooth.

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 serrated 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: 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.

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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!

Stone Fruit

Stone fruits 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. - 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.

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.