Category: Recipes

Homemade Granola

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Homemade Granola
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Source:www.cookingmatters.org

Servings: 12
Ingredients
  • 3 cups rolled oats or old-fashioned oats
  • ¼ cup honey
  • ¼ cup canola oil
  • 1 ½ tsp cinnamon
  • 2/3 cup dried fruit
  • *optional: 1 cup chopped nuts
Instructions
  1. Put all ingredients except for dried fruit in a bowl; mix well.
  2. Set stove to medium-high heat and pour mixture into a pan. Stir constantly until lightly browned.
  3. Place in a bowl and stir in dried fruit. Cool thoroughly.
  4. Store in a tightly covered container. Serve over yogurt or eat plain.

Hoppin’ John Salad

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Hoppin’ John Salad
Prep Time
6 mins
Cook Time
10 mins
Total Time
16 mins
 
Source: Recipes in a SNAP!
Servings: 6
Ingredients
  • 1 14.5 oz. can black-eyed peas, rinsed, and drained
  • 3 cups cooked brown rice
  • ½ cup purple onion, chopped
  • ¼ cup parsley, chopped
  • ½ cup celery, chopped
  • 1 clove garlic, chopped
  • ¼ cup olive oil
  • 3 Tbsp. lemon juice
  • ¼ tsp pepper
Instructions
  1. Combine peas, rice, onion, and celery in large bowl.
  2. Top with chopped parsley and garlic.
  3. Whisk together lemon juice, olive oil, and pepper. Pour over rice mixture.
  4. *try this recipe with a seeded and minced jalapeno pepper for added spice!

Garbanzo Bean Salad

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Garbanzo Bean Salad
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Source: Recipes in a SNAP!
Servings: 6
Ingredients
  • 1 14.5 oz. can diced tomatoes, rinsed and drained
  • 1 14.5 oz. can green beans, rinsed and drained
  • 1 14.5 oz. can garbanzo beans or chickpeas, rinsed and drained
  • 1 cup cooked brown rice
  • 1.5 cups spinach, kale or other leafy green, chopped
  • ¼ tsp dried oregano
  • 1 tsp curry powder
  • ¼ tsp pepper
Dressing:
  • 2 Tbsp. balsamic vinegar
  • ¼ cup olive oil
  • 1 Tbsp. lemon juice
Instructions
  1. In a skillet, cook spinach and tomatoes until tender. Stir in the green beans and oregano.
  2. Cover and cook until green beans are warm, stirring occasionally.
  3. Add the garbanzo beans, pepper, cooked rice, and dressing until heated through.
  4. *try this recipe uncooked or chilled for a different spin!

Vegetable Lasagna

Veggie Lasagna
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Vegetable Lasagna
Cook Time
45 mins
 

A healthy lasagna? Believe it- this veggie lasagna is easy and delicious with only 250 calories per serving. Meatless meals are an affordable way to lighten up any week night and with 17g of protein and 7g of fiber you will be left feeling full and satisfied! Let us know what you think!

Image Source:www.cookingmatters.com

Keyword: Entrée
Servings: 8 servings
Ingredients
  • 1 8-ounce package whole wheat lasagna noodles
  • 3 cups fresh spinach
  • 8 ounces button mushrooms
  • 1 large zucchini
  • 3 cloves garlic
  • 1 6-ounce block mozzarella cheese
  • ½ teaspoon salt divided
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground black pepper
  • 1 28-ounce can tomato sauce or crushed tomatoes, no salt added
  • 1 large egg
  • 1 cup low-fat cottage cheese
  • Non-stick cooking spray
Instructions
  1. Preheat oven to 350°F.
  2. Cook lasagna noodles following package directions. In a colander, drain and run under cold water until cool to the touch. Complete steps 3–9 while noodles cook.
  3. Rinse spinach, mushrooms, and zucchini. Peel garlic.
  4. Chop spinach. Thinly slice mushrooms. Dice zucchini into ½-inch pieces. Mince garlic.
  5. Grate mozzarella cheese. Set aside ¼ cup grated cheese for topping lasagna.
  6. In a medium bowl, add spinach, mushrooms, and zucchini. Stir in ¼ teaspoon of the salt. Set over a colander to drain. When completely drained, pat veggies dry with paper towels.
  7. Stir garlic, basil, oregano, remaining ¼ teaspoon salt, and black pepper into canned tomatoes to make a sauce. Do this directly in the can.
  8. In a medium bowl, crack egg and beat with a fork. Add cottage cheese and grated mozzarella. Mix.
  9. Lightly coat a 9-by-13-inch baking dish with non-stick cooking spray. Spread ½ cup tomato sauce on bottom of dish.

  10. Layer 3 noodles over sauce. Then, layer 1 cup cheese mixture, 1½ cups veggies, and ⅔ cup tomato sauce. Repeat layers 2 more times, ending with 3 noodles. Cover with remaining tomato sauce. Sprinkle reserved ¼ cup grated mozzarella over top of lasagna.

  11. Bake until cheese is melted and lightly browned on top and lasagna is bubbly, about 45 minutes. Remove from oven. Let cool 10 minutes before cutting.

Recipe Notes

(Photo & Recipe courtesy Cooking Matters)

Ratatouille

Ratatouille
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Ratatouille

Spice up any week night with this healthy spin on traditional French dish. This ratatouille recipe calls for only chopping and roasting; simple and flavorful! Serve as a side dish or over whole wheat pasta with grilled chicken for a healthy pasta primavera!

Image Source:www.cookingmatter.com

Keyword: Entrée, Soup
Servings: 4 servings
Ingredients
  • 1 small red onion
  • 2 medium cloves garlic
  • 1 small eggplant
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 large tomato
  • 3 Tablespoons canola oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
Instructions
  1. Preheat oven to 425°F.
  2. Rinse and peel onion. Peel garlic. Rinse eggplant, zucchini, squash, and tomato.
  3. Dice onion and eggplant into ½-inch pieces. Slice zucchini and squash into ½-inch slices. Chop tomato. Mince garlic.
  4. In a medium bowl, add onion, eggplant, zucchini, squash, garlic, oil, basil, oregano, salt, and black pepper. Toss until veggies are well coated.
  5. Coat baking sheet with non-stick cooking spray. Spread veggies out in a single layer so they do not touch. Bake for 20 minutes. Remove from oven.
  6. Add tomato to baking sheet. Return baking sheet to oven. Bake, stirring occasionally, until veggies are golden crisp, about 15–20 minutes more.