The Tom Coughlin Jay Fund and the Tyler Robinson Foundation partnered with Chef Derrell Smith on easy to make, healthy recipes with common ingredients found in your homes.

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:

  1.  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:

  1. Slice watermelon flesh and rinds into cubes
  2. Add everything to a blender and blend until smooth
  3. 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

    1. Boil eggs for 8 minutes. Drain water and peel while still warm
    2. Once peeled, cut eggs lengthwise with a knife and scoop yolks into a separate bowl
    3. To the yolks, mix your mayo, mustard, relish and pepper
    4. Using a spoon, or a piping bag, fill your eggs with the mixture
    5. Eat immediately or let chill before serving, recommended 30 mins
    6. 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

  1. Chop eggs into a bowl
  2. Combine mayo, mustard, black pepper and fold into egg salad
  3. Adjust flavors by adding mayo, mustard in small intervals till desired taste
  4. 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

    1. In a large pot, heat butter and garlic over medium heat until fragrant
    2. 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
    3. Stir in chicken and simmer an additional 1 to 2 minutes or until heated through
    4. Remove from heat, stir in grated lemon peel, and parmesan cheese until noodles are coated and sauce is smooth
    5. 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

    1. Preheat the oven to 380 degrees
    2. In a medium pan, heat oil and cook onions until soft, stirring often
    3. Add the tomato paste and water and simmer for 2-3 minutes
    4. Add the rigatoni pasta, cover the skillet and simmer for 10 more minutes on medium
    5. 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
    6. Stir in chicken and simmer an additional 1 to 2 minutes or until heated through
    7. Remove from heat, stir in grated lemon peel, and parmesan cheese until noodles are coated and sauce is smooth
    8. 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

  1. Heat oil in a non-stick pan on high heat
  2. Season shrimp with salt and pepper and cook on each side for 30 seconds then remove and sit aside in a separate bowl
  3. In the same pan, cook eggs until they are done but still slightly runny, and place on top of the shrimp
  4. Wipe the pan with a towel then return it the heat
  5. 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
  6. 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
  7. Heat everything until hot then, adjust seasonings to taste
  8. 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