by Guest | Mar 31, 2022 | Recipes
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients
- 8 cups bread cubes; try whole-grain bread
- 2 cups sliced or chopped fruit, fresh, frozen, or canned and drained
- 4 eggs, slightly beaten
- 1 cup lowfat milk
- 2 teaspoons vanilla
- ¼ cup sugar
- ¼ cup margarine or butter, softened
- ¼ cup sugar
- ½ cup flour, all-purpose or whole-wheat
Directions
- Wash hands with soap and water.
- Lightly oil an 8×8-inch baking dish or 2-quart casserole. Add bread cubes and fruit.
- In a medium bowl, blend eggs, milk, vanilla and sugar. Pour over bread and fruit. Stir gently to wet all bread with egg mixture. Wash hands after handling raw eggs.
- Cover and refrigerate until all liquid is absorbed, about 30 minutes or overnight.
- Just before baking, remove casserole from refrigerator. Preheat oven to 350 degrees F.
- Make the topping: In a small bowl, combine the softened margarine, sugar, and flour with a fork until crumbly.
- Uncover the casserole and sprinkle topping over fruit. Bake until completely set and starting to brown, about 35 to 40 minutes or until the internal temperature reaches 160 degrees F on a food thermometer. A longer baking time is needed when the dish is chilled overnight. Serve warm.
- Refrigerate leftovers within 2 hours.
Notes
This is a great recipe for using up extra bread.
Variations:
- For the fruit, try peaches, pears, berries or diced apples.
- Lightly sprinkle with cinnamon or other spices such as nutmeg, ground cloves, allspice or cardamom at the end of step 2.
- Try topping with a spoonful of yogurt when serving.
Photo and Recipe Source: https://www.foodhero.org/recipes/fruity-french-toast-casserole
by Guest | Mar 30, 2022 | Lunch & Snack Recipes, Recipes
Prep Time: 5 minutes
Cook Time: 1 hour
Ingredients
Optional
- acidic fruit juice (lemon, lime, orange, pineapple) to reduce browning
- cinnamon or other flavorings
Directions
- Wash hands with soap and water.
- Slice bananas into 1/8 to 1/4-inch slices.
- OPTIONAL: Dip banana slices into fruit juice to reduce browning. Sprinkle with cinnamon or other flavorings if desired.
- Dry until pieces bend like thick leather and no longer feel sticky.
- Oven Instructions: Set oven to lowest temperature possible (175 to 200 degrees F). Use convection bake if available. Arrange banana slices in a single layer on a wire rack or baking sheet. A wire rack will help the banana dry faster. A baking sheet takes longer and pieces need to be turned part way through drying. Drying takes 1 to 3 hours.
- Dehydrator Instructions: Arrange banana slices in a single layer on dehydrator racks. Set dehydrator to 135 degrees F. Drying takes 6 to 12 hours.
- Cool. Store in an airtight container or bag.
Photo & Recipe Source: https://www.foodhero.org/recipes/dried-bananas
by Guest | Mar 22, 2022 | Recipes
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients
- 8 ounces whole-wheat spaghetti noodles
- 1 Tablespoon sesame seeds
- 2 Tablespoons sugar
- 3 Tablespoons low-sodium soy sauce
- 2 Tablespoons vinegar (try rice or cider)
- ¼ cup vegetable oil
- 1 ½ cups bite-sized cut broccoli (fresh or frozen)
- 3 cloves minced garlic or 3/4 teaspoon garlic powder
- 1 ½ cups diced cooked chicken
Directions
- Wash hands with soap and water.
- Cook pasta according to package directions. Set aside.
- While pasta is cooking, toast sesame seeds in a small skillet over medium heat. Stir often until they turn light brown.
- In a small bowl, mix together sugar, soy sauce and vinegar. Set aside.
- Heat oil in large skillet over medium heat (300 degrees F in an electric skillet). Add broccoli and cook for a few minutes. Add garlic and then cook until broccoli is done.
- Add chicken and cook until heated through.
- Add drained pasta and soy sauce mixture and mix well. Sprinkle sesame seeds on top.
- Refrigerate leftovers within 2 hours.
Notes
- Substitute diced firm tofu or a can of drained and rinsed garbanzo beans for chicken. When using tofu, add to skillet in step 5.
- Try with other vegetables such as peas or green beans or a mixture of any you have on hand.
- Flavor boosters: red chili flakes, sliced green onions, and a teaspoon of sesame oil. Try any or all!
Photo & Recipe Source: https://www.foodhero.org/recipes/sesame-noodles-broccoli-and-chicken
by Guest | Mar 16, 2022 | Recipes
Irish Soda Bread is a great quick bread to make and this whole wheat version makes it healthier and heartier. It goes great with your favorite jam or with your St. Patrick’s Day meal!
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- ½ cup golden raisins
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 cups low-fat buttermilk
Directions:
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper
- In a large mixing bowl, combine whole wheat flour, all purpose flour, baking soda salt, and raisins.
- Make a well in the center of the dry ingredients and buttermilk all at once. Fold the ingredients with a rubber spatula until just combined; do not overmix.
- Turn dough out onto the parchment paper and form into a round loaf. Cut an X into the top of the dough with a sharp knife about ½ inch deep.
- Place on the middle rack to bake for 30 min or until firm and golden brown.
Photo and Recipe Source: https://www.diabetesfoodhub.org/recipes/whole-wheat-irish-soda-bread.html
by Guest | Mar 9, 2022 | Recipes
Cook Time: 10 minutes
Prep Time: 15 minutes
Ingredients
- 1 Tablespoon sesame seeds (optional)
- 2 Tablespoons water
- 1 Tablespoon vinegar
- 2 teaspoons low-sodium soy sauce
- 1 Tablespoon sugar
- 1 teaspoon corn starch
- ⅛ teaspoon red pepper flakes (optional)
- 1 teaspoon sesame oil or vegetable oil
- 3 cups chopped broccoli (fresh or frozen)
Directions
- Wash hands with soap and water.
- Toast sesame seeds (if using) in a dry skillet on medium-high heat for 3 minutes or until golden brown. Set aside.
- In a medium skillet, sauté broccoli in oil over medium heat for 2 to 3 minutes.
- In a small bowl, combine water, vinegar, soy sauce, sugar, cornstarch and red pepper flakes (if using).
- Add the sauce mixture to the broccoli in the skillet. Stir and cook until broccoli is tender and the sauce has thickened, about 3 to 5 minutes. Sprinkle with toasted sesame seeds, if desired. Serve.
- Refrigerate leftovers within 2 hours.
Notes
- Try other vegetables such as green beans.
Recipe and Photo Source: https://www.foodhero.org/recipes/sesame-broccoli
by Guest | Mar 2, 2022 | Eat Well, Recipes
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients
- 8 to 16 cups fresh or frozen vegetable scraps (see Notes)
- herbs and spices (optional, see Notes)
- water
- 1/2 to 1 teaspoon salt
Directions
- Wash hands with soap and water.
- Put vegetable scraps and herbs and spices, if desired, in a large saucepan or cooking pot. Add enough water to cover them.
- Heat pan on high until water boils, then cover pan and reduce heat. Simmer for at least 30 minutes or until all scraps are soft. Stir a few times and add more water, if needed, to keep scraps mostly covered.
- Turn off heat. Scoop out as many scraps as you can with a spoon. If you want, press on scraps to remove more liquid. Throw away or compost them.
- Fill a large container or clean sink with ice and some water to make an ice bath. Put pan into ice bath for about 15 minutes, stirring every few minutes to release heat. If you were unable to remove all scrap pieces, pour broth through a strainer into another large pot.
- Stir in salt to dissolve. Use broth for soups or stews, or in place of water for cooking grains or beans.
- If not using broth right away, store in refrigerator or freezer. To freeze, pour into recipe-sized freezer-safe containers and label with date.
- Broth can be stored safely in the refrigerator for 3 to 4 days. For best quality, use frozen broth within 2 to 3 months.
Notes
- Label a freezer container with “Broth Scraps” and the date. For the next several days or weeks, after preparing vegetables for any use, save scraps in the container until you have enough for making broth. Also wash and save any vegetables that have passed their peak freshness but are still safe to eat.
- Vegetable scraps to save include ends, peels, stems, leaves and pieces of vegetables and herbs such as carrot, celery, garlic, leek, mushroom, onion, tomato, parsley and thyme.
- Vegetable scraps to limit or avoid:
- Asparagus, broccoli, Brussels sprouts, cabbage, cauliflower and leafy greens can add a bitter flavor if too many are used.
- Beets will add a dark color and bitter flavor.
- Potato, sweet potato and winter squash flesh can make the broth too thick.
- Scraps that are moldy, slimy or otherwise unsafe to eat should never be used.
- Optional herbs and spices:
- 1 or 2 bay leaves
- 1 or 2 teaspoons peppercorns or a dried chile
- 4 to 8 cloves unpeeled garlic
- 1 leek or unpeeled onion, cut in large pieces (if not included as scraps)
Photo & Recipe Source: https://www.foodhero.org/recipes/kitchen-scraps-vegetable-broth
