Category: Recipes

3 Can Chili

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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

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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

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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.

Banana Ice Cream

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Banana Ice Cream
Prep Time
6 mins
 

Recipe Source: Recipes in a SNAP!

Image Source: www.theworktop,com

Course: Dessert
Keyword: Dessert
Servings: 10 people
Ingredients
  • 10 bananas
  • ½ cup low- fat milk
  • 1/4 cup honey
  • ½ tsp vanilla
  • ½ tsp nutmeg or other seasoning
  • *optional: any tasty toppings or add-ins like cocoa powder peanut butter, etc.
Instructions
  1. Peel bananas and freeze overnight in a freezer bag or large zip lock.
  2. Remove bananas from freezer and blend in blender until smooth.
  3. Slowly add the rest of the ingredients and blend until the bananas have a frozen yogurt texture.
  4. Eat and serve immediately or keep in freezer for up to one week.

Helado de plátano (Banana Ice Cream)

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Helado de plátano (Banana Ice Cream)
Fuente: Recipes in a SNAP!
Course: Dessert
Keyword: Español
Ingredients
  • 10 plátanos
  • 1/2 taza leche baja en grasa
  • 1/4 taza miel
  • 1/2 cdta vainilla
  • 1/2 cda nuez moscada
  • opcional: puede añadir sabores y mezclas como cnela, cacao en polvo, fruta seca, nueces, coco rallado o fruta fresca
Instructions
  1. Pele los plátanos y congélelos durante la noche en una bolsa para congelar.
  2. Saque los plátanos del congelador y licúelos en la licuadora hasta que no queden grumos.
  3. Agregue lentamente el resto de los ingredients y licúe hasta que los plátanos tengan la textura de yogur congelado.
  4. Sirva y coma inmediatamente o guarde en el congelador hasta una semana.