by Guest | Oct 22, 2020 | Recipes
Prep Time: 15 min
Cook Time: 1 hour
Ingredients
- non-stick cooking spray or oil
- 1 1⁄2 cups whole wheat flour
- 1 1⁄3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon nutmeg
- 4 eggs
- 1 cup canned pumpkin
- 1 cup applesauce
- 3⁄4 cup packed brown sugar
- 3⁄4 cup sugar
Directions
- Preheat oven to 350 degrees. Lightly coat an 8 ½ x 4 ½ -inch loaf pan with cooking spray or oil and set aside.
- In a medium bowl, combine flours, baking powder, baking soda, cinnamon, salt, cloves, ginger, and nutmeg.
- In a separate bowl, combine the eggs, pumpkin, applesauce, brown sugar and sugar. Mix until well combined.
- Add the wet ingredients to the dry ingredients. Stir only until the dry ingredients become moistened. Be careful not to over mix.
- Pour batter into loaf pan and spread into the corners.
- Bake for about 60 minutes or until a wooden pick inserted into the center of the loaf comes out clean.
- Remove from oven and let cool in pan for 10 minutes.
- Remove from pan and let cool completely on a rack. Slice to serve.
- Wrap in plastic or foil to store for several days or freeze for up to a month.
Photo and Recipe Source: https://www.foodhero.org/recipes/low-fat-pumpkin-bread
by Guest | Oct 15, 2020 | Recipes
Number of servings: 10 cups
Time for preparation (including preparation & cooking): 1 hour
Ingredients
Noodles
- 1 1⁄4 cups flour
- 2 eggs
- 3 Tablespoons water
Soup
- 3 cups water
- 4 1⁄2 cups low-sodium chicken broth (see notes)
- 2 chicken breasts, cooked and chopped
- 2 cups mixed vegetables, fresh, canned, or frozen
- 1⁄4 teaspoon pepper
Directions
- For noodles: Put flour in a medium bowl, make a well in center, and add eggs. Mix well. Add water 1 tablespoon at a time, until dough is stiff but easy to roll.
- Place dough onto a floured surface. Roll dough to ½ inch thickness using a rolling pin or a sturdy, straight sided drinking glass or jar.
- Cut into 1/4 to 1/2 inch strips, about 3-5 inches long. Let sit for 5-10 minutes.
- For soup: In a large pot, add water and chicken broth; bring to a boil.
- Add noodles a few at a time to water and chicken broth mixture. Bring the soup back to a boil.
- Add chicken, vegetables, and pepper. Boil for 12-15 minutes or until noodles are tender. Serve warm.
- Refrigerate or freeze 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.
- Try whole wheat flour to include whole grains.
- Freeze extra for another meal.
Recipe & Photo Source: https://www.foodhero.org/recipes/hearty-chicken-and-homemade-noodle-soup
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
