Category: Recipes

Spaghetti with Tomato Sauce

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Spaghetti with Tomato Sauce

Image Source:www.cookingmatters.com

Keyword: Entrée
Ingredients
  • 1 medium onion diced
  • 1 ½ tsp Italian seasoning
  • 4 cloves garlic minced
  • ½ tsp salt
  • 1 medium carrot shredded
  • ½ tsp pepper
  • 1 28 oz. can crushed tomatoes, no salt added
  • 1 lb. lean ground beef or turkey optional
  • 1 package whole wheat spaghetti noodles
Instructions
  1. Peel and rinse onion, garlic, and carrot. Prep vegetables as noted in the ingredients.
  2. In a medium pot, heat oil over medium heat. Add onion, garlic, and carrot. Cook until soft.
  3. Add all spices and tomatoes to pot and bring to a boil.
  4. Cover pot and let simmer at reduced heat for 15 minutes.
  5. Cook pasta according to package directions.
  6. Special Notes: If using ground beef or turkey, brown meat and add to pot with vegetables.
Recipe Notes

Adapted and modified from Share Our Strengths, Cooking Matters™

3 Can Chili

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3 Can Chili

Recipe/Image Source: myplate.gov

Keyword: Entrée, Soup
Ingredients
  • 1 15 oz. can “no salt added” beans
  • 1 15 oz. can “no salt added” corn
  • 2 15 oz. cans “no salt added” chopped tomatoes
  • Any leftover chopped veggies onion, bell peppers, carrots, garlic
  • 1 tbsp Cumin
  • 2 tbsp Chili powder
  • 1/2 tsp salt
  • Optional: 1 pound lean ground beef turkey, or chicken, cooked
Instructions
  1. Pour undrained cans, spices, and veggies of choice into large pan on medium-high.
  2. Brown meat on skillet (if using). Once brown, add to pot and simmer for 15 minutes.
  3. Serve with cornbread, brown rice, or whole wheat noodles
  4. Make a double batch and freeze for later!

Stove Top Tuna Casserole

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Stove Top Tuna Casserole

Image Source/Recipe Source: www.cookingmatters.org

Keyword: Entrée
Ingredients
  • 1 16 oz. package whole wheat noodles
  • ¼ cup non-fat milk
  • 1 can (15 oz) reduced sodium peas
  • 1 cup shredded cheese
  • 1 15 oz. can reduced sodium sliced carrots
  • 2 4 oz. cans tuna
  • 1 10.75 oz. can condensed cream of mushroom soup
Instructions
  1. Bring a large pot of water to a boil.
  2. Cook macaroni noodles until tender and drain using a colander. Set aside.
  3. Add mushroom soup, cheese, and milk to large pot over medium heat. Stir until cheese is melted and mixture is smooth.
  4. Stir in the noodles, tuna, peas, and carrots until evenly coated.

Asian Noodles with Peanut Butter Sauce

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Asian Noodles with Peanut Butter Sauce

Adapted and modified from Share Our Strengths, Cooking Matters™

Image Source:www.cookingmatters.com

Keyword: Entrée
Ingredients
  • 1 16 ounce package whole wheat pasta
  • 1 bag frozen vegetables such as broccoli or snow peas
  • ¼ cup peanut butter thawed
  • 1/3 cup warm water
  • 2 Tablespoons cider vinegar
  • ¼ cup low-sodium soy sauce
  • 4 tsp sugar
Instructions
  1. Cook pasta according to package. Make sauce and veggies while pasta cooks.
  2. In bowl, combine peanut butter and warm water. Stir into a smooth, thin sauce.
  3. Add soy sauce, vinegar, and sugar to bowl. Mix until sugar dissolves.
  4. Prepare veggies according to package.
  5. Pour peanut sauce and veggies over cooked, drained pasta. Toss to combine.
  6. Serve warm or cold.

Banana Ice Cream

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Banana Ice Cream
Prep Time
6 mins
 

Recipe Source: Recipes in a SNAP!

Image Source: www.theworktop,com

Course: Dessert
Keyword: Dessert
Servings: 10 people
Ingredients
  • 10 bananas
  • ½ cup low- fat milk
  • 1/4 cup honey
  • ½ tsp vanilla
  • ½ tsp nutmeg or other seasoning
  • *optional: any tasty toppings or add-ins like cocoa powder peanut butter, etc.
Instructions
  1. Peel bananas and freeze overnight in a freezer bag or large zip lock.
  2. Remove bananas from freezer and blend in blender until smooth.
  3. Slowly add the rest of the ingredients and blend until the bananas have a frozen yogurt texture.
  4. Eat and serve immediately or keep in freezer for up to one week.