Category: Recipes

Oven Roasted Lemon Herb Chicken

Print
Oven Roasted Lemon Herb Chicken

Adapted and modified from Share Our Strengths, Cooking Matters™

Image Source:www.cookingmatters.com

Keyword: Entrée
Ingredients
  • 3-4 pounds chicken breasts thighs, or quarters
  • 1 large lemon
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ¼ tsp salt and pepper
  • 1/4 cup canola oil
  • 1/4 cup water
Instructions
  1. Preheat oven to 375◦F and spray baking pan with non-stick cooking spray.
  2. Squeeze juice of lemon into large bowl. Add water, oil, and all spices and stir.
  3. Add chicken (thawed) to bowl and toss in marinade. Let sit for 10 minutes.
  4. If using skin on chicken, gently pick up the skin and baste marinade under the skin.
  5. Add chicken to baking dish and pour remaining marinade on top.
  6. Bake for about 40 minutes or until chicken reaches 165◦F. Continue to baste chicken as it cooks.

Spaghetti with Tomato Sauce

Print
Spaghetti with Tomato Sauce

Image Source:www.cookingmatters.com

Keyword: Entrée
Ingredients
  • 1 medium onion diced
  • 1 ½ tsp Italian seasoning
  • 4 cloves garlic minced
  • ½ tsp salt
  • 1 medium carrot shredded
  • ½ tsp pepper
  • 1 28 oz. can crushed tomatoes, no salt added
  • 1 lb. lean ground beef or turkey optional
  • 1 package whole wheat spaghetti noodles
Instructions
  1. Peel and rinse onion, garlic, and carrot. Prep vegetables as noted in the ingredients.
  2. In a medium pot, heat oil over medium heat. Add onion, garlic, and carrot. Cook until soft.
  3. Add all spices and tomatoes to pot and bring to a boil.
  4. Cover pot and let simmer at reduced heat for 15 minutes.
  5. Cook pasta according to package directions.
  6. Special Notes: If using ground beef or turkey, brown meat and add to pot with vegetables.
Recipe Notes

Adapted and modified from Share Our Strengths, Cooking Matters™

3 Can Chili

Print
3 Can Chili

Recipe/Image Source: myplate.gov

Keyword: Entrée, Soup
Ingredients
  • 1 tbsp Cumin
  • 2 tbsp Chili powder
  • 1 15 oz. can “no salt added” beans
  • 1 15 oz. can “no salt added” corn
  • 2 15 oz. cans “no salt added” chopped tomatoes • ½ tsp salt
  • Optional: 1 pound lean ground beef turkey, or chicken, cooked
  • Any leftover chopped veggies onion, bell peppers, carrots, garlic
Instructions
  1. Pour undrained cans, spices, and veggies of choice into large pan on medium-high.
  2. Brown meat on skillet (if using). Once brown, add to pot and simmer for 15 minutes.
  3. Serve with cornbread, brown rice, or whole wheat noodles
  4. Make a double batch and freeze for later!

Stove Top Tuna Casserole

Print
Stove Top Tuna Casserole

Image Source/Recipe Source: www.cookingmatters.org

Keyword: Entrée
Ingredients
  • 1 16 oz. package whole wheat noodles
  • ¼ cup non-fat milk
  • 1 can (15 oz) reduced sodium peas
  • 1 cup shredded cheese
  • 1 15 oz. can reduced sodium sliced carrots
  • 2 4 oz. cans tuna
  • 1 10.75 oz. can condensed cream of mushroom soup
Instructions
  1. Bring a large pot of water to a boil.
  2. Cook macaroni noodles until tender and drain using a colander. Set aside.
  3. Add mushroom soup, cheese, and milk to large pot over medium heat. Stir until cheese is melted and mixture is smooth.
  4. Stir in the noodles, tuna, peas, and carrots until evenly coated.

Asian Noodles with Peanut Butter Sauce

Print
Asian Noodles with Peanut Butter Sauce

Adapted and modified from Share Our Strengths, Cooking Matters™

Image Source:www.cookingmatters.com

Keyword: Entrée
Ingredients
  • 1 16 ounce package whole wheat pasta
  • 1 bag frozen vegetables such as broccoli or snow peas
  • ¼ cup peanut butter thawed
  • 1/3 cup warm water
  • 2 Tablespoons cider vinegar
  • ¼ cup low-sodium soy sauce
  • 4 tsp sugar
Instructions
  1. Cook pasta according to package. Make sauce and veggies while pasta cooks.
  2. In bowl, combine peanut butter and warm water. Stir into a smooth, thin sauce.
  3. Add soy sauce, vinegar, and sugar to bowl. Mix until sugar dissolves.
  4. Prepare veggies according to package.
  5. Pour peanut sauce and veggies over cooked, drained pasta. Toss to combine.
  6. Serve warm or cold.