by Guest | Apr 27, 2022 | Recipes
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients
- ½ pound lean ground beef (15% fat)
- 1 onion, diced (about 1 cup)
- 2 cloves garlic, minced, or 1/2 teaspoon garlic powder
- 1 small zucchini, chopped (about 1 1/2 cups)
- 1 jar (24 to 26 ounces) tomato-based pasta sauce
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- 12 ounces rotini pasta (about 4 cups)
- 1/2 cup (2 ounces) shredded cheddar cheese
- 1 1/2 cups (6 ounces) shredded mozzarella cheese
Directions
- Wash hands with soap and water.
- In a large skillet, cook beef, onion, garlic and zucchini over medium-high heat (350 degrees F in an electric skillet) until meat is browned and broken into pieces. Drain any fat (see Notes).
- Add the pasta sauce, basil, oregano and red pepper flakes, if desired. Bring to a simmer and cook on medium low (275 degrees F in an electric skillet) for 15 minutes.
- Cook the pasta in boiling water according to package directions.
- Drain the pasta and add to the sauce in the skillet. Stir in the cheese and cover until the cheese is melted.
- Refrigerate leftovers within 2 hours.
Notes
- Substitute broccoli for zucchini. Cook fresh broccoli with the pasta in step 3 or add frozen broccoli in step 2.
- Pour fat from cooked meat into a metal container. Let it cool, then dispose of it in a garbage can.
Source: https://www.foodhero.org/recipes/cheesy-beef-pasta
by Guest | Apr 20, 2022 | Recipes
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients
- 1 medium onion, chopped
- 1 stalk celery, diced
- 1 large carrot, sliced
- 2 Tablespoons oil
- 1 large potato, peeled and chopped
- 1 can (15 ounces) chopped tomatoes
- 2 cans (15 ounce each or 3 1/2 cups) low sodium vegetable or beef broth (see notes)
- 1 can (15 ounces) kidney beans, drained
- 1 teaspoon dried basil
- ½ cup uncooked macaroni
- 2 small zucchini, sliced
- ½ teaspoon salt
- ¼ teaspoon pepper
Directions
- Wash hands with soap and water.
- In a 5 quart saucepan over medium heat, cook onion, celery and carrot in oil, stirring constantly until onion is soft, but not browned.
- Add potato, tomatoes, broth, beans and basil.
- Bring to a boil then reduce heat. Cover and simmer for 15 minutes.
- Add macaroni and zucchini. Cook another 15 minutes.
- Taste and adjust seasoning with salt and pepper.
- Refrigerate leftovers within 2 hours.
Notes
- Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
- Use any vegetables you have on hand.
- Add cooked meat if desired.
- Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
Photo and Recipe Source: https://www.foodhero.org/recipes/minestrone-soup
by Guest | Apr 13, 2022 | Recipes
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients
Directions
- Wash hands with soap and water.
- Place a single layer of eggs in a saucepan. Add cold water to cover the eggs by at least 1 inch. Heat over high heat just until the water comes to a full boil.
- Take the pan off the heat and cover with a lid or plate. Leave eggs in the hot water. Time depends on egg size: medium – 9 minutes; large – 12 minutes; extra large – 15 minutes
- Immediately drain eggs. Serve warm, or cool completely under cold running water or in ice water. Refrigerate within 2 hours of cooking. Use peeled eggs within 2 days or refrigerate in the shell for up to a week.
Notes
Tips for easier peeling:
- Refrigerate the eggs for 7-10 days before cooking. This gives time for the two membranes inside the shell to separate slightly.
- Let eggs cool after cooking.
- Roll the egg gently on the counter until the shell has small cracks all over.
- Start peeling at the large end.
- Hold the egg under cold running water to help loosen the shell.
Photo and Recipe Source: https://www.foodhero.org/recipes/perfect-hard-cooked-eggs
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
