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.

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.