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.

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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