by Guest | Oct 25, 2022 | Lunch & Snack Recipes, Recipes
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients
- 1 ¾ cups cooked, pureed pumpkin (15 ounce can)
- 1 cup packed brown sugar
- 2 eggs
- ½ cup vegetable oil
- 1 ½ cups flour
- 1 ¼ cups whole-wheat flour
- 1 Tablespoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- 1 cup raisins
- 1 cup chopped nuts (any type)
Directions
- Wash hands with soap and water.
- Preheat oven to 400 degrees F.
- In a large bowl, stir together pumpkin, brown sugar, eggs and oil. Mix well until smooth.
- In another bowl, stir together the flours, baking powder, cinnamon, nutmeg, ginger and salt. Add to the pumpkin mixture and mix well.
- Stir in raisins and nuts.
- Drop the dough by a tablespoon on to a greased baking sheet, 1 inch apart.
- Gently flatten each cookie with the back of a spoon.
- Bake 10 to 12 minutes until tops are dry and begin to brown.
Notes
- No raisins? Use any type of dried fruit.
Photo and Recipe Source: https://www.foodhero.org/recipes/pumpkin-breakfast-cookies
by Guest | Sep 21, 2022 | Lunch & Snack Recipes, Recipes
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 4 small ears of corn (silks and husks removed)
- ¾ cup of grape tomatoes (halved)
- 2 tbsp fresh basil leaves (chopped)
- ½ tsp salt
- 2 tbsp extra virgin olive oil
- 1 tbsp cider vinegar
Directions:
- Bring water to a boil in a large saucepan over high heat. Add the corn, reduce heat to medium, and cook, covered, 8 minutes, or until tender-crisp when pierced with a fork. Drain in colander and run under cold water to cool quickly.
- Meanwhile, combine remaining ingredients in a medium bowl. Cut the corn off the cobb and add to the tomato mixture. Toss gently until well blended.
Source: The Diabetes Carb Control Cookbook. https://www.diabetesfoodhub.org/recipes/fresh-corn-salad-with-tomatoes-and-basil.html
Recipe Credit: Nancy Hughes.
Photo Credit: Kelly Campbell.
by Guest | Sep 14, 2022 | Lunch & Snack Recipes, Recipes
Prep Time: 5 minutes
Ingredients
- 1 cup square-type whole grain cereal
- 1 cup o-type whole grain cereal
- 1 cup puff-type whole grain cereal
- 1 cup dried fruit of your choice
- 1 cup small pretzels
- ½ cup small nuts*
Directions
- Wash hands with soap and water.
- Set out a bowl of each ingredient with a serving spoon.
- Let guests add a spoon of each ingredient to a plastic bag or other container. Shake to mix. Enjoy!
Notes
- Peanuts and other small foods that are round are easy for your preschooler to choke on when swallowing them. Have your child eat at the table, or at least while sitting down.
- Always watch your child while he or she eats.
- Try adding popcorn, plain or seasoned, as another whole grain ingredient.
Photo and recipe source: https://www.foodhero.org/recipes/do-it-yourself-trail-mix
by Guest | Sep 7, 2022 | Lunch & Snack Recipes, Recipes
Prep Time: 15 minutes
Ingredients
- 2 large tomatoes, diced
- 1/4 onion, minced
- 1 serrano pepper, seeds removed and minced (use ¼ cup minced bell pepper for mild salsa)
- 1/4 cup chopped cilantro
- 2 Tablespoons lime juice
- 1/4 teaspoon salt
Directions
- Wash hands with soap and water.
- In a large bowl, combine all ingredients. Serve right away.
- Refrigerate leftovers within 2 hours.
Notes
- No serrano pepper? Use a jalapeño pepper or other spicy pepper.
- Chop the leaves and stems of cilantro; all parts are flavorful.
- The spiciness of peppers can vary based on the growing conditions. Peppers usually have a higher level of heat during hot summer months.
Photo & Recipe Source: https://www.foodhero.org/recipes/pico-de-gallo
by Guest | Aug 24, 2022 | Lunch & Snack Recipes, Recipes
Prep Time: 20 minutes
Ingredients
- 2 cans (15 ounces each) black-eyed peas or black beans, drained and rinsed(try a mix or other types)
- 1 ½ cups corn (fresh, frozen, or canned, drained and rinsed)
- 1 bunch cilantro, chopped
- 1 bunch green onions (about 5 green onions), chopped
- 3 medium tomatoes,diced
- 1 avocado, chopped (optional)
- 1 Tablespoon vegetable oil
- 2 Tablespoons vinegar or lime juice
- ½ teaspoon each salt and pepper
Directions
- Wash hands with soap and water.
- In a large bowl, combine all the veggies.
- In a small bowl, mix together oil, vinegar, salt and pepper.
- Pour oil mixture over veggies and toss lightly.
- Refrigerate leftovers within 2 hours.
Notes
- Use as a filling for tacos, burritos or wraps, on a burger, over a baked potato, or as a snack with tortilla chips.
- Try adding other vegetables such as sweet or hot peppers, cucumber or zucchini.
- Freeze extra lime juice to use later.
- Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
- Try adding cilantro on top for more flavor.
Photo and Recipe Source: https://www.foodhero.org/recipes/cowboy-salad
by Guest | Jul 20, 2022 | Lunch & Snack Recipes, Recipes
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
- 1 ½ cups whole-wheat flour
- ½ cup sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 egg
- ⅓ cup vegetable oil
- ⅓ cup nonfat or 1% milk
- ½ cup unsweetened applesauce
- 2 cups blueberries (fresh or frozen)
Directions
- Wash hands with soap and water.
- Preheat oven to 400 degrees F. Lightly grease the bottom of 12 muffin cups.
- In a large bowl, mix the flour, sugar, salt and baking powder.
- In a medium bowl, mix the oil, egg, milk and applesauce until smooth.
- Stir the liquid ingredients into the flour mixture until just moistened. Lightly stir in the blueberries.
- Fill each muffin cup about 3/4 full.
- Bake about 20 minutes, or until the muffin tops are golden brown. A toothpick inserted into the center of the muffin should come out moist but without batter.
Notes
- To avoid rancid whole wheat flour, store it in a container or bag that keeps the air sealed out. Keep in a cool dark area for up to 3 months or in the freezer for up to 6 months. Buy amounts that you can use within those lengths of time.
- A gravy ladle or large liquid measuring cup are great tools for pouring muffin batter into tins.
Variations:
- To use sweetened applesauce, remove about 1 1/2 teaspoons of sugar from the measured amount.
- To bake as a bread, use a greased 8- or 9-inch bread pan and bake at 350 degrees F for 45 to 50 minutes.
- No whole-wheat flour? Replace with all-purpose flour.
- Replace blueberries with another fruit. Try diced apples with 1 teaspoon cinnamon, fresh or frozen cranberries with 1 1/2 teaspoon orange zest, or diced bananas.
Photo and Recipe Source: https://www.foodhero.org/recipes/whole-wheat-blueberry-muffins
