by Guest | Oct 8, 2020 | Lunch & Snack Recipes, Recipes
Prep Time: 10 minutes
Cooking time: 2 hours
Ingredients:
- 2 large apples
- Cinnamon (optional)
Directions:
- Rinse apples and cut crosswise into thin slices. Cut out the core if desired.
- Arrange slices in a single layer on baking sheets. Sprinkle lightly with cinnamon if desired.
- Baker at 200 degrees F for about 1 hour. Turn slices over. Continue baking until dry with no moisture in the center, 1 hour or more depending on thickness.
- Remove from oven and cool. Store in an air-tight container for up to a year.
Recipe and Photo Source: https://foodhero.org/recipes/baked-apple-chips
by Guest | Oct 1, 2020 | Recipes
Number of servings: 6
Time for preparation (including preparation and cooking): 35 minutes
Ingredients:
- 3/4 pound parsnips, peeled
- 3/4 pound carrots, peeled
- 1 Tablespoon olive oil or vegetable oil
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon black pepper
Directions:
- Preheat oven to 400 degrees F.
- Cut the peeled parsnips and carrots into uniform pieces such as 3 inch x ½ inch sticks or 1 inch thick slices.
- Place cut parsnips and carrots into a large bowl. Add the vegetable oil and stir to coat the carrots and parsnips.
- In a small bowl, stir together the salt, garlic powder, and black pepper. Add to the carrots and parsnips and stir until the vegetables are well coated with seasonings.
- Place vegetables in a single layer on large baking sheet being careful not to overcrowd the pan. Lining the baking sheet with foil or baking parchment will help with clean-up.
- Roast in the preheated over for 20-30 minutes, stirring the vegetables half-way through the time. The carrots and parsnips should be caramelized to a medium brown and blistered.
- Refrigerate leftovers within 2 hours.
Recipe & Photo Source: https://www.foodhero.org/recipes/roasted-parsnips-and-carrots
by Guest | Sep 17, 2020 | Recipes
Number of servings: 8
Time for preparation (including preparation and cooking): 15 minutes
Ingredients:
- 2 Tablespoons low-sodium soy sauce
- 1⁄2 teaspoon garlic powder
- 1 teaspoon black pepper
- 1⁄2 pound lean pork, ground or small cubes
- 1 teaspoon oil
- 1⁄4 cup carrot, sliced or grated
- 1 cup onion, chopped
- 1 cup chopped vegetables, fresh, frozen or leftovers (try broccoli, celery, bell pepper, peas or snow peas)
- 2 cups cooled, cooked rice, white or brown
Directions:
1. Mix soy sauce, garlic powder and pepper together in a small dish. Set aside.
2. In a large skillet over medium-high heat, sauté pork in oil until just lightly browned. If using ground pork, break into crumbles as it cooks.
3. Add carrots, onion, and chosen vegetables. Sauté until tender, stirring frequently.
4. Stir in rice and seasoning mixture, breaking up any clumps of rice. Continue to heat and stir until heated through.
5. Refrigerate leftovers within 2 hours.
Notes
• Leftover, cold rice makes a better texture than freshly cooked warm rice.
• Substitute 1 cup cooked or canned pork. Add with the vegetables.
• Mix ½ teaspoon sesame oil or some ginger powder with the soy sauce.
• Add sliced green onions or bite-sized pineapple (fresh, frozen, or canned).
Recipe & Photo Source: FoodHero.org
by Guest | Sep 10, 2020 | Recipes
Number of servings: 6 sandwiches
Time for preparation (including preparation & cooking): 30 minutes
Ingredients
- 1 onion, chopped
- 1 carrot, chopped or shredded
- 1 green pepper, chopped
- 1 pound lean ground meat (15% fat) (turkey, chicken, or beef)
- 1 can (8 ounces) tomato sauce
- 1 can (15 ounces) whole tomatoes, crushed
- 1 can (8 ounces) mushrooms or 1/2 pound chopped fresh mushrooms
- 1⁄4 cup barbecue sauce
- 6 whole wheat buns, split in half to make 12
Directions
- Saute onions, carrots, green pepper and ground meat in a 2-3 quart saucepan over medium-high heat for 5 minutes.
- Add tomato sauce, crushed tomatoes, mushrooms and barbecue sauce.
- Bring to a boil. Reduce heat and simmer for 15 to 20 minutes or until thick, stirring occasionally.
- Toast buns if desired. Spoon sauce over bun halves. Serve open-faced.
- Refrigerate leftovers within 2 hours.
Notes
- Add your favorite fresh, canned or frozen chopped vegetables.
- Try whole wheat English muffins instead of buns.
Recipe & Photo Source: https://www.foodhero.org/recipes/garden-sloppy-joes
by Guest | Sep 3, 2020 | Recipes
Number of servings: 6
Time for preparation (including preparation and cooking): 20 minutes
Ingredients:
- 1 can (5 ounces) tuna in water, drained
- 1⁄4 cup celery, chopped (about 1 stalk)
- 1 green onion, sliced
- 1⁄2 cup carrot, grated
- 1 Tablespoon mayonnaise
- 1⁄4 teaspoon pepper
- 3 whole wheat English muffins
- 1⁄2 cup 2 ounces) grated cheddar cheese
Directions:
- In a small bowl, mix tuna, celery, onion, carrot, mayonnaise and pepper.
- Top each muffin half with tuna mixture and grated cheese.
- Broil until cheese melts, about 3 minutes.
- Refrigerate leftovers within 2 hours.
Photo and Recipe Source: www.foodhero.org
by Guest | Aug 20, 2020 | Recipes
Recipe & Photo Source: https://www.foodhero.org/recipes/potato-salad
Number of servings: 8 cups
Time for preparation (including preparation and cooking): 20 minutes
Ingredients
6 cups cooked potatoes, cubed into bite-sized pieces (about 6 small potatoes)
1 1⁄2 cups chopped celery (about 3 stalks)
1⁄4 cup chopped onion (1⁄4 medium onion)
1⁄4 cup sliced black olives
1⁄2 cup light mayonnaise
1⁄2 cup nonfat, plain yogurt
1 Tablespoon prepared mustard
1 Tablespoon vinegar
1 Tablespoon Sugar
Directions
- In a large mixing bowl, stir together mayonnaise, yogurt, mustard, vinegar and sugar.
- Add cooked potatoes, celery, onion and olives and stir to coat evenly.
- Refrigerate until ready to serve.
- Refrigerate leftovers within 2 hours.
Notes:
- For extra flavor and crunch, add ¼ cup chopped dill or sweet pickle
- Try using sweet onions, which have a mild flavor even when raw
