Fruit Smoothie
Ingredients:
- 2 ripe bananas
- 1/2 cup strawberries
- 1 cup packed spinach
- 1 tablespoon yogurt
- 1 tablespoon water
- Honey, agave, or maple syrup if needed
Method:
- Add everything to a blender and blend until smooth
Watermelon Rind and Banana Smoothie
Ingredients:
- 1 cup watermelon flesh
- 1 cup sliced watermelon rinds
- 2 bananas
- 1 cup strawberries
- Honey, agave, or maple syrup if needed
Method:
- Slice watermelon flesh and rinds into cubes
- Add everything to a blender and blend until smooth
- Add water in small increments if smoothie is too dense
Deviled Eggs
Ingredients:
- 1/2 dozen eggs
- 2 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 2 tablespoons relish
- Salt and pepper to taste
- Paprika and dried parsley, for garnish
Method
-
- Boil eggs for 8 minutes. Drain water and peel while still warm
- Once peeled, cut eggs lengthwise with a knife and scoop yolks into a separate bowl
- To the yolks, mix your mayo, mustard, relish and pepper
- Using a spoon, or a piping bag, fill your eggs with the mixture
- Eat immediately or let chill before serving, recommended 30 mins
- Garnish with paprika and parsley
Egg Salad
Ingredients:
- 6 hard boiled eggs, chopped
- 1/4-1/3 cup of mayonnaise
- 1 teaspoon yellow mustard
- Black pepper to taste
Method
- Chop eggs into a bowl
- Combine mayo, mustard, black pepper and fold into egg salad
- Adjust flavors by adding mayo, mustard in small intervals till desired taste
- Let cool in the fridge, then make a sandwich with bread and lettuce
One Pot Lemon Chicken-Riggies
Ingredients:
- 2 tablespoons butter
- 2 teaspoons finely chopped garlic
- 3 1/2 cups chicken broth
- Zest + juice of 1 lemon
- 3 cups uncooked rigatoni (8 oz)
- 2 cups shredded rotisserie chicken (or leftover chicken)
- 1/3 cup shredded Parmesan cheese
- Salt and pepper to taste
- Garnish with chopped parsley, basil and red chili flakes (optional)
Method
-
- In a large pot, heat butter and garlic over medium heat until fragrant
- Add chicken broth, lemon juice and rigatoni to the garlic butter and simmer uncovered 12-14 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed
- Stir in chicken and simmer an additional 1 to 2 minutes or until heated through
- Remove from heat, stir in grated lemon peel, and parmesan cheese until noodles are coated and sauce is smooth
- Garnish and serve immediately
Baked Chicken Riggies
Ingredients:
- 1 cup of cooked chicken (can be leftover)
- 1 white onion, thinly sliced
- 2 teaspoons of tomato paste
- 1 cup water
- 20oz of tomato sauce
- 3 cups of rigatoni pasta
- ⅔ cup low moisture mozzarella, shredded
- Oil for cooking
Method
-
- Preheat the oven to 380 degrees
- In a medium pan, heat oil and cook onions until soft, stirring often
- Add the tomato paste and water and simmer for 2-3 minutes
- Add the rigatoni pasta, cover the skillet and simmer for 10 more minutes on medium
- Transfer the pasta and chicken mixture to a baking dish, top with shredded cheese and bake for 20 minutes until cheese is slightly charred and bubbly
- Stir in chicken and simmer an additional 1 to 2 minutes or until heated through
- Remove from heat, stir in grated lemon peel, and parmesan cheese until noodles are coated and sauce is smooth
- Garnish and serve immediately
Shrimp Fried Rice
Ingredients:
- 1 cup small-raw shrimp, shelled and deveined
- 3 tablespoons peanut oil or canola oil
- 3 large eggs, beaten
- 2 green onions, minced
- 3 cups leftover rice
- 3/4 cup frozen peas and carrots, defrosted
- 1 tablespoon soy sauce, plus more to taste
- 1 teaspoon dark toasted sesame oil
- Salt and pepper for shrimp
- Garnish with sour cream and green onion (optional)
Method
- Heat oil in a non-stick pan on high heat
- Season shrimp with salt and pepper and cook on each side for 30 seconds then remove and sit aside in a separate bowl
- In the same pan, cook eggs until they are done but still slightly runny, and place on top of the shrimp
- Wipe the pan with a towel then return it the heat
- When the pan is nearly smoking hot, add a little more oil, stir in green onions then add cooked rice and spread around the entire pan
- Allow the rice to cook for an additional minute, then stir in carrots, peas, cooked shrimp and eggs, as well as the sesame oil and soy sauce
- Heat everything until hot then, adjust seasonings to taste
- Garnish with sour cream and green onion
More Food and Nutrition Resources
Child and Adult Care Food Program - http://www.fns.usda.gov/cacfp/meals-and-snacks
Feeding America - https://www.feedingamerica.org/find-your-local-foodbank
MyPlate - https://www.eatgathergo.org/wp-content/uploads/2016/10/MeetingYourMyPlateGoalsOnABudget.pdf
National School Lunch and National School Breakfast Programs - http://www.fns.usda.gov/school-meals/nutrition-standards-school-meals
SNAP - http://snap.nal.usda.gov/
Summer Food Service Program - http://www.fns.usda.gov/sfsp/summer-food-service-program-sfsp
WIC - http://www.fns.usda.gov/wic/final-rule-revisions-wic-food-packages