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.

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