Recipes

Ham and Cheese Wrap

Spread sour cream on a burrito size flour tortilla. Top with shredded cheese and a ham slice. Roll up. Warm for 8 seconds in the microwave.

Bagel Pizza

Slice a bagel in half. Top with tomato sauce and shredded mozzarella cheese. Bake in the oven for 8 minutes at 350˚F.

Carrot Salad

Combine 1 cup shredded carrots, 1 cup chopped apples, 1/2 cup raisins, 1 tablespoon honey, and 1 teaspoon lemon juice in a bowl. Place over lettuce.

Mashed Cauliflower

Combine 1 cup cauliflower florets, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1 cup milk in a saucepan. Bring to a boil. Reduce to low heat. Simmer covered for 30 minutes. Mash with a potato masher.

Chicken Salad Sandwich

Combine 1 can chicken (drained), 1/4 cup chopped onion, 3/4 cup chopped celery, 1/2 cup mayonnaise, and 1 tablespoon lemon juice. Add to slices of bread with lettuce.

Pear Salad

Drain a can of pears and cut pears into chunks. Mix pears with salad greens. Drizzle with vinaigrette salad dressing. Sprinkle with crumbled cheese and walnuts.

Tuna Fruit Salad

Combine 1 cup chopped apples,1 can tuna (drained), 1 cup seedless grapes, 1/2 cup mayonnaise, and 1 tablespoon lemon juice. Serve over lettuce.

Chicken Ramen Noodle Soup

Make chicken flavor ramen noodles according to package instructions. Add 3/4 cup chopped cooked carrots and 3/4 cup cooked chicken pieces.

Strawberry Waffle Sandwich

Spread cream cheese on a waffle.Add sliced strawberries.Place another waffle on top to make a sandwich.

Sausage and Pepper Pasta

Combine 1 1/2 cups cooked pasta with 1 cup sliced smoked sausage, 1/2 cup chopped red bell pepper, 1/2 cup chopped green bell pepper, 1 tablespoon olive oil, and 1 teaspoon italian seasoning.

Yogurt Fruit Salad

Mix 1 1/2 cups vanilla yogurt, 1 cup canned fruit cocktail (drained), 1 cup canned pineapple chunks (drained), and 1 cup honeydew melon (diced).

Southwest Rice

Cook 1 cup minute rice according to box instructions in a pot. In a pan, add 2 tbsp olive oil and stir fry 1 can sweet potatoes (drained and cut), 1 can corn (drained), 1 can black beans (drained), 1 red pepper (chopped), and 1/2 tsp garlic powder for 12 minutes. Mix in rice.

Chicken Lettuce Wraps

Mix 1 can drained chicken (12.5 oz), 1 can drained water chestnuts (8 oz), 2 tbsp teriyaki sauce, 1/2 tsp garlic powder, 1 cup shredded carrots, 1/2 cup chopped green onions, and 1/3 cup sliced almonds. Add to lettuce leaves.

Vegetable Quinoa Soup

Bring 3 1/2 cups vegetable broth to a boil in a saucepan over high heat. Add 2 chopped celery stalks, 1 cup sliced carrots, 1 cup chopped zucchini, 1 can diced tomatoes, 1 cup kale, and 3/4 cup uncooked quinoa. Cover and simmer over medium-low heat for 10 minutes.

Corn and Turkey Casserole

Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Add 2 chopped onions and 1 chopped green bell pepper. Cook, stirring occasionally, for 8 minutes. Add 1 pound ground turkey, cook, stirring often, for 7 minutes. Stir together 2 cups milk and 1 cup cornmeal and add to beef mixture. Stir in 2 cups tomato sauce, 1 cup drained canned corn, and 1 cup drained canned sliced black olives. Transfer to a lightly greased 13- x 9-inch baking dish. Bake for 55 minutes at 350. Remove from oven and sprinkle with 1 1/2 cups shredded sharp cheddar cheese. Bake for 3 more minutes.

Bacon Spinach and Tomato Pasta Salad

Cook 12 ounces of bowtie pasta according to package instructions. Drain. Add 1 pint of cut cherry tomatoes, 10 slices of chopped cooked bacon, 2 cups of chopped spinach, and 2/3 cup of ranch dressing. Stir to combine.

Scrambled Eggs with Cheese and Tomatoes

In a bowl, beat 3 eggs. In a large skillet over medium-high heat, add 1 teaspoon vegetable oil. Add ¼ cup chopped red onion and cook for 3 minutes. Add 1 teaspoon garlic powder and 1/3 cup shredded cheese (Cheddar or Mozzarella). Add the eggs, 1/2 cup chopped tomato, and ¼ teaspoon black pepper. Cook 5 minutes with stirring.

Mushroom Stroganoff

In a microwave-safe bowl, combine 1 can cream of mushroom soup and 1 can (4 oz) mushrooms (drained) and 1 cup sour cream. Heat in the microwave for 2 minutes. Mix with 12 ounces of cooked egg noodles. Sprinkle with bread crumbs.

Veggie Macaroni and Cheese

Make boxed macaroni and cheese according to box instructions. Mix in 1 cup boiled baby carrots and 1 cup cooked broccoli. Sprinkle with 1 tablespoon parsley.

California Cheddar Soup

Add 1 package of frozen vegetables containing broccoli, cauliflower, and carrots to 1 can condensed cheddar cheese soup and 1 cup milk to a pot.

Stir and cook on medium heat for about 15 minutes.

Asian Noodles

Mix 8 oz cooked spaghetti, 1/2 cup Asian-style salad dressing, 1 cup shredded carrots, 3/4 cup chopped cucumber, 3/4 cup chopped cabbage, 1/4 cup fresh chopped cilantro, and 1/2 cup peanuts.

Tortellini and Spinach Soup

Bring 1 (14 1/2 oz) can chicken broth (14 1/2 oz), 4 cups water, and 2 bouillon cubes to a boil in a large pot over medium-high heat. Add 1 (10 oz) package frozen chopped spinach, 2 (14 1/2 oz) cans stewed tomatoes, 1 (19 oz) frozen package of tortellini, and 1 teaspoon garlic powder. Return mixture to a boil and cook for 5 minutes.

Sweet Potato and Apple Salad

In a large saucepan over a medium heat, add 3 sweet potatoes cubed, fill with water and bring to a boil. Cook until tender. Hard boil 3 eggs, then peel and chop. In a large bowl, combine potatoes, eggs, and 1 apple chopped. Make the dressing by mixing 4 tbsp olive oil,1 tbsp chopped chives, 4 tbsp mayonnaise, 2 tbsp lemon juice, and 1 tbsp mustard in a small bowl. Add dressing to the potato mixture.

Green Beans Alfredo

In a pan over medium heat, add a tablespoon of olive oil and cook 1 cup green beans (canned), 3/4 cup chopped red pepper, and ½ cup chopped onion for 10 minutes. Stir in 1 cup of a jar of Alfredo sauce and cook an additional 5 minutes. Top with 1/3 cup croutons.

Zucchini with Beans and Rice

In a large skillet over medium-high heat, add 1 tablespoon vegetable oil. Add 1 ½ cup sliced zucchini and ½ cup chopped green bell pepper. Cook for 5 minutes. Add 1/2 teaspoon garlic powder, 1 can (15 oz) of black beans (drained), 1 can (14.5 oz) of diced tomatoes (undrained) and 1 ½ cups of cooked rice. Stir. Remove from heat, cover, and let stand for 7 minutes. Stir in ¾ cup shredded Mexican blend cheese.

Zucchini Squash and Onions

Chop 1 yellow squash,1 zucchini, and 1 onion. Combine with 1 can of mushrooms (drained). Add 3 tablespoons butter to a skillet. Cover and cook the mixture for 20 minutes with frequent stirring. Add ½ teaspoon salt and ¼ teaspoon pepper.

Corn Salad

In a bowl, combine 1 can corn (drained), 3/4 cup cut cherry tomatoes, 2 tablespoons ranch dressing, and 1/2 teaspoon chopped chives.

Squash and Carrot Stuffing

Use a stuffing mix to make stuffing as instructed on the box. Slice 1 yellow squash and 2 peeled carrots. Cook the squash and carrots in a pot of water until soft. Drain. Mix squash and carrots into stuffing.

Zucchini Macaroni and Cheese

Make macaroni and cheese shells according to package instructions. Mix in 1 cup chopped zuchhini.

Egg and Cucumber Pitas

In a skillet, mix 4 eggs, 1/4 cup milk,1 tablespoon butter, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cook with constant stirring until set. Mix in 1/4 cup chopped green onion. Line 4 pita pockets with sliced cucumbers. Divide the egg mixture between the pitas.

Spanish Rice

Make boxed Spanish rice according to its instructions. Mix with 3/4 cup canned and drained black beans, 3/4 cup canned and drained corn, and 1/2 cup diced tomatoes.

Pumpkin Chicken Curry

Combine 1/2 cup yogurt, 1/4 cup milk, 1 cup canned pumpkin puree, 1 tablespoon curry powder, 1 cup cooked chicken pieces, 1/4 cup chopped peanuts, and 1/4 cup finely chopped baby spinach in a pot and cook over medium heat for 10 minutes. Serve with rice.

Vegetable Bean Soup

Combine 1 cup cooked pasta with 1 can vegetable soup and 1 can beans (drained). Sprinkle with Parmesan cheese.

Turkey Picadillo

Cook 1 lb ground turkey in a pan for 5 minutes on medium heat. Add 1 chopped onion, 1 tsp minced garlic, 1 chopped tomato, 1 chopped green bell pepper, 2 tsp cilantro, 1 tsp ground cumin, 4 oz tomato sauce, and 1/4 cup water. Reduce heat to low and simmer about 15 minutes.Serve over rice.

Ham and Pineapple Salad

Combine 1 bag of salad greens, 5 oz sliced chopped ham, 1 cup canned peas, 1 cup canned pineapple chunks, and 4 tablespoons pineapple juice from can.

Carrot and Parsnip Gratin

Mix 5 peeled and sliced carrots, 5 peeled and sliced parsnips, 1 chopped onion, 1/2 tsp salt, ¼ teaspoon pepper, 2 cups milk, and 1/2 cup shredded swiss cheese in a large bowl and then place in a 9 x 13 in baking dish. Bake at 350 F for 18 minutes. Add 1 cup breadcrumbs on top and bake for 5 minutes more.

Tuna Macaroni and Cheese

Make 1 box (7.25 oz) macaroni and cheese according to package instructions. Mix in 1 can tuna (5 oz, drained) and ¾ cup canned peas (drained).

Broccoli with Peanuts and Raisins

Cook 1 pound of frozen broccoli in a pot of water on the stove. Drain. In a bowl, mix 3 tablespoons peanut butter and 1 tablespoon soy sauce. Mix this sauce with the cooked broccoli, ¼ cup raisins, and ¼ cup peanuts.

Chili Beefaroni

In a pot, mix 1 can beefaroni, ½ can diced tomatoes, ½ can drained kidney beans, ½ cup corn, and 2 tablespoons chili powder. Heat for 10 minutes on medium heat. Top with ¼ cup shredded Mexican blend cheese.

Bacon Potato Salad

Combine 1 can German potato salad with 3 stalks of celery (chopped) and 3 strips of cooked bacon (crumbled). Warm in the microwave for 1 minute.

Apples and Cabbage

Place 4 cups of shredded cabbage,1 apple cored and sliced, 1 tablespoon butter, and ¼ cup honey in a microwave-safe baking dish. Cook on high in the microwave for 10 minutes.

Bean and Quinoa Salad

Mix 2 tablespoons olive oil, 1 tsp Dijon-style mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 can black beans (drained and rinsed), 1 can green beans (drained and rinsed), 1 can peas (drained), 1 tomato (chopped), and 1 cup cooked quinoa in a bowl.