Ready to go au naturel with your egg dying this year? Look no further than these tips we found from Good Housekeeping!

Why make sauerkraut instead of buying it? A) It’s tastes better than store-bought B) It’s easy C) It’s inexpensive D) Google all the reported health benefits of consuming sauerkraut, the list is long! Ready to get started? INGREDIENTS: 1 head of cabbage, cored and finely shredded 1 tablespoon sea salt (kosher can work too) 1 teaspoon caraway or fennel seeds 1-3 tablespoons of distilled water INSTRUCTIONS: Place shredded cabbage into non-reactive bowl (avoid copper, cast-iron, or alumin

What do you need to know about avocado toast? Well-it’s satisfying, tasty, healthy and versatile. Move over butter and jam, this toast is packed with fiber, protein and heart-healthy fat! Did we mention you don’t have to possess any actual culinary skills to make it? Here are some ideas for inspiration, but the possibilities are endless! Level 1 – Basic Toast up a piece of bread, preferably a whole grain and high-fiber variety. Mash up some fresh avocado with seasonings such as onion powder

We know both your time and wallets are stretched thin during the holidays. Here’s a 4-ingredient appetizer that will quickly disappear at your next festive gathering. It’s easy but tastes fancy!   INGREDIENTS: 1 (8 oz) container crescent roll dough 1 (8 oz) wheel brie cheese 1 cup whole berry prepared cranberry sauce (not jellied) fresh rosemary sprigs (optional) You’ll also need all-purpose flour, a mini muffin pan, and oil/cooking spray.  INSTRUCTIONS: Preheat oven to 375°f degr

We didn’t believe it when someone first told us you could make delicious muffins by just combining a box of cake mix and a can of pumpkin puree. But what about eggs? Oil? Water?  All skepticism faded away at first bite. Not only are they flavorful and moist, they provide an extra boost of beneficial Vitamin A. Pro tip: chocolate chips are an optional third ingredient if you want to take these to the next level! Ingredients: 1 box of Betty Crocker’s Spice Cake Mix 1 15-oz can of pumpkin pure

Fall is officially here (even though the Bay Area weather doesn’t always reflect it)! As the days get shorter, we start turning to warm comfort foods. Many people attending our Empty Bowls events throughout the years might be familiar with this month’s featured soup. It comes to us from James Porter, Kitchen Manager and Chef at one of our partner agencies –Loaves and Fishes Contra Costa. We are tremendously thankful he volunteers to make this crowd favorite at our sell-out events. Thi

We get it. Fall is a busy time of year. These on-the-go omelettes can be made in advance and warmed up for a quick meal or snack. And yes, you can freeze them too. It’s hard to even call this a recipe because both the ingredients and the measurements are flexible. You can switch up the meat, the cheese, and the vegetables–your taste buds won’t get bored with so many flavor combinations. Pro tip: these are great to make when it’s time to clean out the refrigerator to avoid food waste! INGREDIENTS

From Fairfield PAL Ingredients 1 whole pineapple – cut up and frozen overnight 1 cup milk of your choice (we like almond or coconut) Instructions Place frozen chunks of pineapple and milk into a food processor and blend until the consistency becomes creamy. You may have to stop several times to scoop down the pineapple. If desired, put the mixture in a plastic bag and swirl into cups.

Want all the flavor of a homemade cobbler without having to turn on the oven during the hot summer months? We have beautiful stone fruits in our warehouses right now and felt inspired to share this delicious recipe. INGREDIENTS 6 ripe nectarines (use 5 if they’re on the larger side) ½ cup sugar (divided into two ¼ cups) 1 tsp lemon juice 1 cup all-purpose flour 1 ¾ tsp baking powder ½ tsp salt ½ tsp cinnamon 4 Tbsp cold butter, cubed INSTRUCTIONS Cut each nectarines in 12 slices and cut each sli

If you love the taste of homemade jam, but don’t want to put all the work into making it the traditional way (hey, we’re not judging), try this Triple Berry Chia Jam recipe. It’s ridiculously easy to make and doesn’t require any special canning equipment or pectin. This is a great way to use up berries before they spoil and the chia seeds provide extra fiber, omega-3 fats, proteins, vitamins and minerals that you don’t get from your average jam. Ingredients: 1 cup blueberries ¾ cup chopped straw

Here is an easy and delicious recipe for you to enjoy during the peak of the asparagus season. The simple sauce is a crowd pleaser and if you have more than 3-4 mouths to feed, it’s easy to double the amount. INGREDIENTS: 1 bunch of fresh washed asparagus Cooking spray or oil of your choice (olive oil, avocado oil, etc.) Pepper  2 TBSP salted butter 1 TBSP balsamic vinegar 1 TSP soy sauce INSTRUCTIONS: Preheat oven to 400 degrees Trim asparagus (remove bottom 1/4 to 1/3 of each spear) Use c

No shamrocks were actually harmed in the making of this smoothie…but it does make the perfect drink for March to celebrate both National Nutrition Month and St. Patty’s Day!  Consisting of only 4 whole-food ingredients, this smoothie is easy, delicious and packed with vitamins and minerals.  It’s also a good way to use up over-ripe or bruised produce and prevent food waste! Place the ingredients in your blender in the following order: 1 peeled and sectioned orange (or 2 cut

INGREDIENTS: 1 cup old fashioned oats (dry) 1/2 cup peanut butter 1/3 cup honey 2/3 cup toasted coconut flakes 1/2 cup ground flaxseed 1/2 cup chocolate chips 1 tbsp. chia seeds 1 tsp. vanilla extract DIRECTIONS: Mix all ingredients together in a medium bowl. Cover and chill in refrigerator for 30 minutes. Roll into 1-inch balls. Store in refrigerator. Okay to freeze for long-term storage. Makes about 20-25 balls. Note: This recipe is very flexible. Don’t like peanut butter? Substitute almond or

Best Carrot Soup by Haley Lindberg was created as part of her Girl Scout Gold Project. Ingredients: 12 large carrots, peeled, chopped 1 yellow or white onion, chopped 4 C. water or chicken broth 1 Tbsp. olive oil or butter 1 Tbsp. minced garlic 1 C. orange juice 1 Tbsp. ginger powder Salt and Pepper Directions: Melt butter/oil in saucepan; add onions and sauté until translucent (about 5 minutes). Place chopped carrots, sautéed onions, garlic and water (or broth) in large pot. Bring to boil, then

Ingredients: • 3 C. reduced-sodium vegetable or chicken broth • 1 (28 ounce) can diced tomatoes or fresh tomatoes. • 1 (15 ounce) can beans, drained • 2 carrots, peeled and chopped • 1 celery stock, chopped • Bay leaves, sage, thyme • Salt and pepper • 2 C. cooked whole wheat pasta • 1 medium squash, chopped • 1 C.cauliflower, chopped • Examples of other vegetables you can add: broccoli, green beans, potato, bell pepper. Directions: In a pot, combine broth, tomatoes, beans, carrot

Ingredients: • 5 cups green or purple cabbage (about ½ medium size head) • 2 cups broccoli, chopped • 2 apples, chopped • 2 carrots, shredded • Low-fat Asian or Italian dressing Directions: Toss all ingredients together. Serve and enjoy. Grill or bake them in your favorite recipes Ingredientes: • 5 tazas de repollo verde o morado (aproximadamente ½ cabeza de tamaño mediano) • 2 tazas de brócoli picado • 2 manzanas picadas • 2 zanahorias, ralladas • Aderezo italiano bajo en grasa Direcciones: Mez

Ingredients: • 2 zucchini, sliced into “coins” • 2 yellow squash, sliced into “coins” • 2 garlic cloves, smashed • 2 tablespoons oil • Salt and pepper to taste • 1/4 cup cheese, grated (optional) Directions: Heat oil in pan over medium heat. Add garlic, stir frequently about 2 minutes. Add squash “coins” and sauté 5 minutes. Season with salt and pepper to taste. For added flavor add cheese before serving. Ingredientes: • 2 calabacitas, rebanadas en “monedas” • 2 calabazas amarillas, rebanadas en

Ingredients: • 2-3 fresh tomatoes, chopped • 1/4 onion, chopped • 1/2 bell pepper, chopped • 1 lime, juiced • 1 jalapeño pepper (without seeds) • Salt and pepper to taste Directions: Combine all ingredients in a bowl. Season to taste Ingredientes: • 2-3 tomates frescos, picados • 1/4 cebolla, picada • 1/2 pimiento, picado • 1 limón, jugo • 1 chile jalapeño (sin semillas) • Sal y pimienta al gusto Direcciones: Mezcle todos los ingredientes en un tazón. Sazone al gusto.

Ingredients: • 2-3 fresh tomatoes, chopped • 1/2 onion, chopped • 1 bell pepper, chopped • 1 carrot, chopped • 2 cups corn, canned or frozen (thawed) • 1/4 cup low fat Italian dressing (or your favorite) Directions: Combine all ingredients in a bowl. Ingredientes: • 2-3 tomates frescos, picados • 1/2 cebolla, picada • 1 pimiento, picado • 1 zanahoria, picada • 2 tazas de maíz, enlatado o descongelado • 1/4 taza aderezo Italiano (o su favorito sabor) Direcciones: Mezcle todos los ingredientes en

Ingredients: • 2 tablespoons of oil • 1 large apple, peeled and sliced into thin sticks • 1/2 cup onion, sliced thinly • 3 medium sweet potatoes, cut into matchsticks • Cinnamon to taste • Salt and pepper to taste Directions: In a large skillet, heat 1 teaspoon of oil over medium-high heat. In a large bowl, combine apples, onion, and sweet potatoes and mix.. Spread potatoes in the pan in an even layer, press down lightly with a spatula. Cook until golden brown (about 5 minutes), flip and cook on

Ingredients: • 1 cup steamed broccoli • 2 tablespoons chopped Roasted walnuts or other nut • 2 tablespoons Greek yogurt or low-fat mayonnaise • 1/4 cup grated cheese • Salt and pepper to taste • 4 Slices bread Directions: Finely chop the broccoli and place in a microwave-safe baking dish with 2 tablespoons of water. Cover and microwave on high (power level 10) until tender, 2 to 4 minutes. Uncover immediately. Let cool and drain. In a medium bowl, add the nuts, 1 tablespoon of Greek yogurt or ma

Ingredients: • 4 medium-sized root vegetables (choose a variety from potatoes, turnips, beets, or rutabagas) • 2 chopped carrots • 1 medium chopped onion • 1/4 cup vegetable oil. Season with salt and pepper, or your favorite spices Directions: Preheat oven to 350˚ F. Cut vegetables into large, same sized chunks. Place vegetables in a medium bowl and pour oil on top. Add salt and pepper or seasoning and mix well. Spread an even layer on a baking sheet. Bake for about 1 hour or until tender. Serve

Ingredients: • 1 cup rice, rinsed • 1/2 teaspoon salt • 2 cups water Directions: In a medium pot, bring water to a boil. Add rice and salt, return to a boil over medium-high heat. Reduce to a simmer, cover, cook 16-20 minutes (45-55 minutes for brown rice), until the rice is tender. Remove from heat, leave covered for 10 minutes. Fluff with a fork and serve. Ingredientes: • 1 taza de arroz, , enjuagado • 1/2 cucharadita de sal • 2 tazas de agua Direcciones: En una olla mediana, ponga a hervir la

Ingredients: • 1 & 1/2 pounds of potatoes*, peeled and cut into cubes • 3 tablespoons milk • 1/2 tablespoon butter (optional) • Salt and pepper to taste * Russet or Yukon gold are best Directions: In a medium saucepan add potatoes, salt and enough water to cover potatoes. Boil for 25 minutes or until tender. Mash with a potato masher or fork. Add butter, gradually mix in the milk. Season to taste with salt and pepper. Ingredientes: • 1½ libras de papas*, peladas y cortadas en cubos • 3 cucha

Ingredients: • 1 bunch lettuce, spinach, or shredded cabbage • 1/2 cup chopped nuts • 1/4 onion, sliced thinly • 1 pomegranate, peeled and seeds separated • 1/2 cup shredded cheese • 4 tablespoons balsamic vinaigrette Directions: Place lettuce in a salad bowl. Top with onion, nuts, and cheese. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette. Ingredientes: • Una cabeza de lechuga, espinaca o repollo picado • 1/2 taza de nueces picadas • 1/4 de cebolla, en rodajas finas • 1 g

Ingredients: • 4 Fuyu persimmons, washed • 1 Tablespoon of oil • Salt to taste Directions: Preheat oven to 350°F. Cut off the tops and bottoms of persimmons. Slice persimmons about ¼- inch thick. Lay persimmons in a single layer on a large sheet pan. Drizzle half the oil, turn the slices and drizzle the rest of the oil. Bake persimmon slices until tender and starting to brown, about 20 minutes. When done roasting, sprinkle salt to taste. Ingredientes: • 4 pérsimos japoneses, lavados • 1 cucharad

Ingredients: • 4 slices of bread • 4 slices of cheese • 1 medium pear, cut into 1/4-inch slices • 2 tablespoons of butter or no-stick cooking spray Directions: Heat a frying pan on medium heat. Butter two slices of bread on one side; place buttered side down onto the pan. Top the bread with 1 slice of cheese, 3-4 pear slices, and another slice of cheese. Cook until bottom of sandwich is browned, 3-5 minutes. Flip over and cook 3-5 more minutes.

Ingredients: • 1/2 pound pasta, cooked and drained • 2 cups broccoli or zucchini, chopped • 1 tomato, chopped • 1/2 cup Italian salad dressing • 1 can tuna, drained Directions: Combine pasta and vegetables in a bowl. Add dressing and stir until well combined. Tip: add protein with 2-3 sliced hard boiled eggs, or 1 can of drained beans Ingredientes: • 1/2 libra de pasta cocida, enjuagada y escurrida • 2 tazas de brócoli o calabazas, picado • 1 tomate, picado • 1/4 taza de aderezo Italiano • 1 lat

Ingredients: • 1/2 pound of pasta, cooked, drained • 4 tablespoons oil • 1 carrot, chopped • 1 zucchini, chopped • 1-2 cloves garlic, sliced • Salt and pepper to taste Directions: Heat oil in pan over medium heat. Add garlic, vegetables, sauté 5-7 minutes. Salt and pepper to taste, Combine pasta with vegetables. Ingredientes: • 1/2 libra de pasta, cocida, enjuagada y escurrida • 4 cucharadas de aceite • 1 zanahoria, picada • 1 calabacita, picada • 1-2 dientes de ajo, picado • Sal y pimienta al g

Ingredients: • 4 medium onions, chopped • 1 tablespoons of butter or oil • Salt and pepper to taste • Water, 1-2 tablespoons as needed Directions: Heat the pan on medium high heat, add the oil or butter, and onions and stir constantly for 30-40 minutes. If the onions begin to burn, reduce the heat to low-medium. If the onions begin to dry out, add 1 tablespoon of water. Add salt and pepper to taste. Once onions are golden brown remove from heat. Ingredientes: • 4 cebollas medianas, picadas • 1 c

Ingredients: • 3 cups left over mashed potatoes • 1 cup small breadcrumbs* • 1 Large egg, lightly beaten • 2-3 Tablespoons of oil * To add flavor add pepper, sautéed onions or garlic to the mashed potatoes before cooking. Directions: In a large bowl, combine the mashed potatoes, breadcrumbs, and beaten egg. Shape the potato mixture into 3-inch patties. In a large nonstick skillet over medium heat, add the oil. Add the patties and cook until golden brown, 2 to 3 minutes. Serve hot. You can use cr

Ingredients: • 2 apples, cored and cut crosswise into 1/2 inch thick slices • 2 tablespoons of peanut butter Directions: Spread 1 tablespoon of peanut butter on a slice of apple, top with another apple slice. Ingredientes: • 2 manzanas, cortado transversalmente en rodajas ½ pulgada de grueso • 2 cucharadas de mantequilla de maní Direcciones: Untar 1 cucharada de mantequilla de maní en un trozo de manzana, colocar otra rebanada de manzana.

Ingredients: • 1 tablespoon butter, softened • 2 slices of bread • 2 slices of cheese • 3 thin slices of apple or pear Directions: Heat a pan over medium-low heat. Spread butter on one side of each slice of bread. Once the pan is warm, add one slice of bread, buttered side down, then top with half of the cheese, add the apple slices, and the remaining cheese. Close the sandwich with the second slice of bread, buttered side up. Cook until the bread is toasted and the cheese is melted. Ingrediente

Ingredients: • 8 stalks celery, rinsed and trimmed, cut into 1 inch pieces • 1 tablespoon butter • 1/2 cup broth (chicken or beef) • Salt and pepper to taste Directions: Heat butter in a pan over medium heat. Once melted add celery, salt and pepper, and cook for 5 minutes. Add broth, stir, cover and reduce heat to low. Cook until celery is tender, about 5 minutes. Uncover and cook for another 5 minutes. Remove from heat and sprinkle with celery leaves. Serve as a side dish or add to your favorit

Ingredients: • 1/2 head of cauliflower, cut into florets • 2 tablespoons of oil • 1/4 cup grated parmesan cheese (or other cheese of your choice) • 1 clove of garlic (optional) • Salt and pepper to taste Directions: Heat oil in a large skillet over medium-high heat. When hot, add the cauliflower and stir until coated with oil. Add the salt. Stir florets until browned and deeply golden in color. Toss in the garlic just before completely browned. Remove from heat and sprinkle cheese. Ingredientes:

Ingredients: • 1 pound thinly sliced carrots • 1 tablespoon water Directions: Place carrots and water in a microwave safe dish. Cover and microwave on high 4-6 minutes, until tender. Uncover carefully, carrots will be hot. Ingredientes: • 1 libra zanahorias, cortadas finas • 1 cucharada de agua Direcciones: Coloque las zanahorias y el agua en un plato para microondas. Cubra el plato y cocina en alto 4-6 minutos, hasta que estén tiernos. Descubra con cuidado, las zanahorias estarán calientes.

Ingredients: • 3-4 cups of grated carrots • 1/2 cup of raisins • 1 large apple, chopped • 1/4 cup low fat mayonnaise or plain yogurt Directions: Combine all ingredients in a medium sized bowl. Ingredientes: • 3-4 tazas de zanahoria rallada • 1/2 taza de pasitas • 1 manzana, picada en trocitos • 1/4 taza de mayonesa baja en grasa o yogur sin sabor Direcciones: Combine todos los ingredientes en un sartén.

Ingredients: • 4 cups cabbage, shredded • 1 pound carrots, thinly sliced • 2 cups chicken, cooked shredded • 1 cup low fat mayo or salad dressing • 2 apples or pears, chopped • Salt and pepper to taste Directions: Mix all ingredients in a large bowl. Ingredientes: • 4 tazas de repollo, rallado • 1 libra de zanahorias, en rodajas finas • 2 tazas de pollo, cocido y rallado • 1 taza de mayonesa baja en grasa o aderezo • 2 manzanas o peras, picada • Sal y pimienta al gusto Direcciones: Mezcla todos

Ingredients: • 3 cups cabbage, shredded • 2 tablespoons of butter or oil • Salt and pepper to taste Directions: Melt butter or heat oil in a large sauté pan. Add the cabbage and salt and pepper. Stir occasionally until cabbage is tender and beginning to brown. Ingredientes: • 3 tazas de repollo, rallado • 2 cucharadas de mantequilla o aceite • Sal y pimienta al gusto Direcciones: En un sartén grande, derrita la mantequilla o caliente el aceite. Agregue el repollo, sal y pimienta. Revolviéndolo d

Ingredients: • 1/2 cup plain low-fat yogurt or mayonnaise • 1 tablespoon of vinegar (optional) • 1 small onion, finely chopped • 3 cups broccoli, finely chopped • 1 apple or pear, finely chopped • Salt and pepper to taste Directions: In a large bowl, stir together the yogurt or mayonnaise, vinegar, onion, and salt and pepper. Add broccoli and apple or pear, mix well and enjoy. Tip: add ¼ cup of dried cranberries, your favorite nuts for additional flavor. Ingredientes: • 1/2 taza de yogur o mayon

Ingredients: • 2 bell peppers, cut length wise, remove seeds • 2 zucchini or yellow squash, sliced • 2 carrots, sliced • 1 cup rice, cooked • 2 tablespoons oil • 1/4 cup cheese, shredded (optional) • Salt and pepper to taste Directions: Heat oil in pan over medium heat. Add squash or zucchini and carrots, sauté 7-10 minutes. Add cooked rice, stir frequently. Season with salt and pepper to taste. Spoon into bell pepper halves. Optional: sprinkle cheese. Ingredientes: • 2 pimientos, cortados a lo

Ingredients: • 1 cup lentils, rinsed • 2 1/2 cups water • 1 onion, chopped • 1 carrot, chopped • 1 tablespoon oil • 1 bay leaf or teaspoon dried thyme (optional) • Salt and pepper to taste Directions: In a medium saucepan, heat oil over medium heat. Add onion, cook until softened, stirring frequently, about 5 minutes. Add water, carrots, lentils and seasoning. Bring to a boil 1-2 minutes , reduce heat to simmer until lentils are tender, 20-45 minutes. Ingredientes: • 1 taza de lentejas, enjuagad

Ingredients: • 3 cup chopped cooked chicken • 1 medium apple diced • 1 cup halved grapes • 1/3 cup low fat mayonnaise • 1/3 cup low fat plain yogurt • 1 cup sliced celery • 2 tsp lemon juice • 1/4 tsp salt • 1/2 chopped walnuts, optional Directions: Combine beans, celery, onion, and tomatoes in a bowl. Add dressing and stir until well combined. Chill 30 minutes for a cold salad or enjoy at room temperature!

Enjoy this recipe from Chef Ryan Scott for a hearty, filling Shepard’s Pie perfect for winter. The recipe serves 6 for only $10.45!

Enjoy this recipe by Chef Ryan Scott for a healthy and delicious carrot soup that serves 8 for only $6.75!

This simple and nutritious recipe takes only 10 minutes to make!

Wedges of corn bread are always a good complement to chili. Or serve the chili over macaroni or rice.

This is a substantial sauce that will stand up to whole wheat pasta and makes an excellent meat substitute. You can use any color of lentil you like- red, brown or yellow- they all add that extra boost of protein.

You can add any of your favorite vegetables and take out the ones listed here! Use what is in season to save money!

Ingredients: • 1 cup chopped green pepper • 1/2 cup chopped onion • 1 jalapeno pepper, seeded and chopped (optional) • 3 garlic cloves, minced • 1 tablespoon olive or canola oil • 1 (28 ounce) can crushed tomatoes • 1 C cooked black-eyed peas • 1 tablespoon minced fresh cilantro • 1 teaspoon cider vinegar • 1 teaspoon sugar • 1 teaspoon salt • 1/8 teaspoon pepper • 5 cups hot cooked pasta Directions: In a large skillet, sauté green pepper, onion, jalapeno and garlic in oil for 5 minutes or until

Ingredients: • 1 pound dry black-eyed peas (presoaked according to package instructions) • 6 cups water • 1 onion, chopped • 1 (14.5 ounce) can diced tomatoes, undrained • 1 jalapeño pepper, finely chopped • 1 clove garlic, minced • 1 tablespoon chili powder • salt to taste • low fat shredded cheese (optional topping) • 4 slices bacon, chopped (optional) or 1 TBS oil Directions: If bacon is used, place the bacon in a large, deep skillet, and cook over medium heat, until evenly browned, about 10

Ingredients: • 2/3 cup pearled barley • 2 tablespoons butter • 2 cups frozen or canned peas, thawed • 1/2 onion, chopped • 2 cups frozen or canned corn, thawed • One 15-ounce can black beans, rinsed • 1 cup canned diced tomatoes • 2 tablespoons flour • 2 1/4 cups milk, warmed • 2 cups shredded low-fat cheese • Salt and pepper • 2 cups crushed tortilla chips Directions: In a small saucepan, bring 3 cups water to a boil; add the barley, lower the heat and simmer for 40 minutes. Drain, transfer to

Barley can be used in place of rice in many dishes. Add sautéed vegetables to cooked barley for a delicious salad. Add it to soups to make a heartier meal. Ingredients: • Pearl barley Stovetop Directions: Combine 1 cup of pearl barley with 3 cups of water or apple juice. Use the same ratio of one to three for smaller or larger amounts. Bring the mixture to a boil in a medium pot. Cover and reduce the heat to a low simmer and cook for 30 to 45 minutes. Taste the barley to test for doneness. It sh

Ingredients: • 4 large carrots, sliced • 2 oranges, peeled and sectioned • 1/2 tablespoon honey • 1/8 teaspoon salt • 1/8 teaspoon ground ginger (powdered or fresh) Directions: Slice carrots and boil them until tender, about 8 minutes. You may also steam or microwave them for 5 minutes. Drain carrots. Peel oranges and separate into sections. Remove from heat and serve. Ingredientes: • 4 zanahorias grandes, ralladas • 2 naranjas, peladas y cortadas • 1/2 cucharada de miel • 1/8 cucharadita de sal

Ingredients: • 2 tbsp. olive oil (or canola oil) • 2 large potatoes, cubed • 4 large carrots, sliced • 2 medium onions, chopped • 2 cloves garlic, chopped • 1/2 head of cabbage, chopped • 3 celery stalks, chopped • 6 cups of low-fat chicken stock • Salt and pepper Directions: Heat the olive oil in a large pot. Add the onions and sauté over low heat for 10 minutes. Add the potatoes, carrots, cabbage, celery, garlic, salt, and pepper. Sauté for 5 more minutes. Add the chicken stock and bring to a

Ingredients: • 2 large sweet potatoes peeled and diced. • 4 teaspoons of vegetable oil, divided • 1/2 onion diced • 2 cups cooked or canned black beans; rinsed and drained. • 1/2 teaspoon ground cumin, salt and pepper tortillas • 8 whole wheat tortillas Directions: Preheat oven to 375˚. In a large mixing bowl, toss the sweet potato chunks with 3 teaspoons oil. Spread the sweet potatoes on a baking sheet and roast them in the oven for 20 minutes or until they are tender. In a large skillet, heat

Roasting members of the brassica family brings out a hidden nutty sweetness that could change a few minds about these oft-maligned vegetables. Use either broccoli or cauliflower or a colorful mix. Recipe from Eating Well Magazine, 2008. Ingredients: • 4 cups broccoli florets • 1 tablespoon olive oil • 1/4 teaspoon salt, or to taste • Pepper to taste • Lemon wedges Directions: Preheat oven to 450°F. Place florets in a large bowl with oil, salt and pepper and toss to coat. Place on a large baking

Ingredients: • 2 large potatoes (any will work) • 2 cups water • 1 tablespoon vegetable oil • 1 chopped onion • 1/2 chopped bell pepper (any color) • 1/2 broccoli, chopped (frozen or fresh) • Salt and pepper to taste Directions: Bring water to a boil in a large pan. Add potatoes and cook until tender, about 15 minutes. Drain well and cut into bite-size pieces. Heat the oil in a large skillet. Sauté onion until golden and soft. Add potatoes, bell pepper, and broccoli to skillet and cook over medi

Ingredients: • Two oranges • 1 1/2 cups low-fat plain yogurt • 1/2 tsp. cinnamon • 1/2 cup granola Optional Ingredients: blueberries, pineapple, strawberries, bananas, raspberries, apples, melon, or any other fruit or nuts of your choice. Directions: Peel and cut the oranges into segments. Place three segments at the bottom of a clear glass (so that the kids can see the layered ingredients.) Put a few tablespoons of yogurt, a sprinkle of granola and a pinch of cinnamon. Continue to layer ingredi

Ingredients: • 4 Sweet Potatoes or 2 Winter Squash • 4 Granny Smith Apples • 2 Yellow Onions • 2 tbsp. Olive Oil (or Canola oil) • Salt • Pepper Directions: Pre-heat the oven to 400° F. Peel and cube the sweet potatoes/squash. Core and thinly slice the green apples. Thinly slice the onions. Mix together all of the vegetables and drizzle with olive oil. Sprinkle with salt and pepper. Stir to make sure all of the vegetables are evenly coated. Spread the mixture evenly on a baking sheet and put in

Ingredients: • 2 Oranges (juiced) • 1 Pound jicama (peeled) • 5 Carrots • 1 Celery stalk, chopped (optional) • 2 Tbsp. apple cider vinegar (or any type) • 4 Tbsp. olive oil • Salt • Pepper Directions: Grate the jicama and carrots with a box grater and combine. Whisk the oil, juice, vinegar, salt and pepper together. Pour over the jicama and carrots and toss together. Serve. Ingredientes: • 2 Naranjas (el jugo) • 1 Libra de jícama (pelado) • 5 Zanahorias • 1 Rama de apio, cortado (opcional) • 2 C

Ingredients: • 4 Potatoes (boiled and cooled) • 3 Celery stalks, chopped • 1/2 Onion, chopped • 4 Eggs, hard boiled and chopped • 2 Tbsp. low-fat mayonnaise • 2 Tbsp. low-fat sour cream • 1 Tbsp. vinegar • 1 Tbsp. lemon juice • Salt and pepper Optional: chopped parsley and dill Directions: Chop the potatoes and boil them until tender. Let them cool and combine them with the celery, onion, and eggs in a bowl. Mix the mayonnaise, sour cream, vinegar, lemon juice, salt, pepper and parsley and dill

Ingredients: • 1 medium onion, chopped • 2 tbsp. oil (olive or vegetable) • 1/2 can cream of mushroom soup • 8 oz. or 1/2 of 16 oz. package whole grain pasta • 8 oz. or 1/2 of 16 oz. package frozen peas or broccoli (chopped) • 1 tbsp. garlic powder • 1/4 cup water • 1 can of tuna • Salt and pepper to taste Directions: Cook pasta as directed. While pasta is cooking, chop onion and sauté in oil for about 5 minutes. When pasta is done, drain and add cream of mushroom soup, water, garlic powder and

Ingredients: • 1 tablespoon oil • 1 cup chopped onions • 3 cloves garlic • 2 cans chicken • 1 can mixed vegetables (corn or green beans would also work) • 2 cups rice • 3 cups chicken broth Preparation: Cook rice according to package directions. Heat the oil in a large pot over medium heat. Add the onion and garlic and sauté for 5 minutes. Add the chicken, mixed vegetables and sauté for 5 minutes. Add cooked rice and chicken broth. Simmer over low heat for 10 minutes. Ingredientes: • 1 cucharada

Ingredients: • 1/2 cup lentils, dried • 1 1/2 teaspoons oil • 1 small onion, chopped • 1 medium carrot, chopped • 3 cloves garlic, minced • 1 cup reduced-sodium chicken broth • 1 teaspoon chopped fresh rosemary or a pinch dried • 1 teaspoon fresh thyme, or 1/2 teaspoon dried • 1 14oz can tomatoes, drained and chopped • 3 cups (1/2 bunch) coarsely chopped dark green leafy vegetable like kale leaves, spinach or swiss chard • Salt & ground pepper to taste • 1/2 pound whole-wheat rotini • 1/4 cu

Ingredients: • 2 cups broccoli florets • 1 cup cauliflower florets • 1 cub cabbage, chopped • 1 tablespoon olive oil • 1/4 teaspoon salt, or to taste • Pepper to taste • Lemon wedges Directions: Preheat oven to 450°F. Place florets and cabbage in a large bowl with oil, salt and pepper and toss to coat. Place on a large baking sheet and roast until the vegetables are tender -crisp and browned in spots, 15 to 25 minutes. Serve immediately with lemon wedges, if desired. Ingredientes: • 2 tazas de b

Ingredients: • 2 cups thinly sliced red cabbage • 2 cups thinly sliced green cabbage • 1/2 cup chopped yellow or red bell pepper • 1/2 cup shredded carrots • 1/3 cup chopped red onion • 1/2 cup mayonnaise (low fat) • 1 tablespoon red wine vinegar • 1/2 cup low fat cheddar cheese, cut into bite size cubes Directions: In a large bowl, combine all the vegetables. In a small bowl, mix mayonnaise and vinegar to make a dressings. Pour the dressing over the vegetable mixture and toss until well coated.

Ingredients: • 1 cup brown sugar • 1 ripe banana, mashed • 1/3 cup water • 1/3 cup milk • 1 tbsp vanilla extract • 1 tbsp apple sauce • 5 ozs prunes (minced or pureed) • 2 cups all-purpose flour • 2 tsps baking soda • 1/2 tsp salt • 1 tbsp pumpkin pie spice • 3 cups quick-cooking oats (uncooked) • 1 cup raisins • cooking spray Directions: Combine first 7 ingredients in a large bowl, stirring well with a wire whisk. Combine flour and next 3 ingredients; add to sugar mixture, stirring just until b

Ingredients: • 4 cups water • 6 ounces lean boneless pork • 1 cups chopped onion • 3/4 cups chopped carrot • 3/4 cups lentils, rinsed and drained • 1/2 cup chopped celery with leaves • 1 tablespoons instant beef bouillon • 1/2 teaspoon dried basil, crushed • 1/8 teaspoon pepper • 1/8 teaspoon ground cumin • 1 bay leaf • 1 15 oz. can of tomato sauce • 1 teaspoons dried marjoram, crushed (optional) Directions: In a 4-1/2-quart Dutch oven combine all ingredients except tomato sauce. Bring to boilin

Ingredients: • 1 tablespoon canola or vegetable oil • 1 1/4 cup brown rice • 1/2 cup dried fruit like cranberries, raisins, apricots, etc, chopped • 3/4 teaspoon salt • Pepper, to taste • 2 cups chicken stock • 1 cup water • 3/4 cup California pistachios, lightly toasted Recipe: Heat oil in a saucepan over medium heat. Add rice and stir 1 to 2 minutes until grains are coated and hot. Increase heat to high. Add dried fruit , ¾ teaspoon salt, pepper, stock and water; bring to a boil. Reduce heat t

Pinto Bean and Beef Chili Ingredients: • 2 cups pinto beans • 1 can canned beef • 3 slices bacon • 1 small onion, chopped • 1 tablespoon oil • 1 8 oz can of tomatoes • 1 8 oz can tomato sauce • 2 tablespoon chili powder • 1/2 tsp oregano or chopped parsley Directions: Soak beans overnight in water. Drain beans just before cooking and cover again with fresh water. Cook slowly until almost tender. Remove beans from heat and set aside. Fry bacon until crisp and set aside. Heat pan with 1 TBS oil an

Ingredients: • 2 cups great northern beans • 1 can canned chicken • 3 slices bacon • 1 small onion, chopped • 1 tablespoons oil • 1 8 oz can of tomatoes • 1 8 oz can tomato sauce • 2 tablespoons chili powder • 1/2 tsp oregano or chopped parsley Directions: Soak beans overnight in water. Drain beans just before cooking and cover again with fresh water. Cook slowly until almost tender. Remove beans from heat and set aside. Fry bacon until crisp and set aside. Heat pan with 1 TBS oil and cook chopp

Ingredients: • 1 cup uncooked and rinsed lentils • 1/2 cup uncooked brown rice • 3 cup sliced carrots • 1 bunch fresh Swiss chard, Kale or Spinach cleaned and chopped • 3 cups water • 1 packet reduced sodium onion soup mix • 1 tsp basil • 1 Tbsp olive oil Directions: Place all ingredients in large pot. Bring to a boil. Reduce heat, cover and cook until rice is done, 20 to 30 minutes. If substituting cream cheese for the onion soup mix, add just before serving. Substitutions: • One 16 oz bag froz

This salad is so easy to prepare. Add some diced, cooked chicken to make this side dish a meal or sprinkle it over salad greens. Cooked beans, chopped avocado, or a crumbly cheese would also be a great addition. You could also use salsa to replace the oil and lime juice. Ingredients: • 1 (15 oz) can corn, drained • 1 (10 oz) can diced tomatoes with green chilies, drained • 1/2 tablespoon vegetable oil • 1 tablespoon lime juice • 1/3 cup green, white, or red onions, chopped • 2 tablespoons fresh

Ingredients: • 1 15 oz. can green beans • olive oil • ½ onion, thinly sliced • Salt and pepper • 1 teaspoon lemon juice • 1 tbsp. Italian parsley leaves, chopped Directions: Drain the green beans.In a large pan add 2 tablespoons olive oil and place over medium heat. When the pan is hot, add the onions and cook, stirring often for 5-10 minutes. Add the green beans and stir. Add the lemon juice and parsley, then cook for 2 minutes. Remove the beans from the heat and add salt and pepper to taste. I

IMPORTANT FOOD SAFETY INFORMATION—PLEASE READ!! FROZEN CHICKEN LEG QUARTERS Thaw frozen products in the refrigerator overnight. Place the frozen chicken below fresh or ready-to-eat foods in the refrigerator on a pan so chicken juices do not drip on other products. DO NOT THAW AT ROOM TEMPERATURE. Cook within 24 hours after thawing. There is no need to wash raw chicken. Cooking will destroy any bacteria present. To determine doneness, insert meat thermometer into the thickest part of the meat. Be

IMPORTANT FOOD SAFETY INFORMATION—PLEASE READ!! FROZEN CHICKEN LEG QUARTERS Thaw frozen products in the refrigerator overnight. Place the frozen chicken below fresh or ready-to-eat foods in the refrigerator on a pan so chicken juices do not drip on other products. DO NOT THAW AT ROOM TEMPERATURE. Cook within 24 hours after thawing. There is no need to wash raw chicken. Cooking will destroy any bacteria present. To determine doneness, insert meat thermometer into the thickest part of the meat. Be

Ingredients: • 3 cups brown rice, cooked • 1 granny smith apple, diced • 2 celery ribs, finely chopped • 1 red bell pepper, chopped • 1/2 bunch green onion, chopped • 1/2 cup walnut pieces • 1 cup cooked chicken, cubed • 3 tablespoons flat leaf parsley, chopped • 1/4 cup vinegar (preferably apple cider vinegar) • 2 tablespoons lemon juice • 3 tablespoons olive oil • salt and pepper, to taste Directions: In a mixing bowl, combine cooked rice with all other ingredients. Toss mixture lightly. Ingre

Ingredients: • 1 14-ounce can vegetarian beans • 2 tablespoons oil (olive, canola, vegetable) • 1 small onion, chopped • 1/2 cup chopped carrot • 1/4 cup chopped celery (optional) • 1/2 teaspoon salt • 4 cloves garlic, chopped • 1 bay leaf • 1/2 cup white wine (optional) • 1 14-ounce can diced tomatoes • 1/4 cup chopped fresh parsley, divided • 8 ounces whole-wheat wheat pasta • 1/2 cup Parmesan cheese Directions: Mash 1/2 cup beans in a small bowl with a fork. Heat oil in a medium saucepan over

Ingredients: • 2 large potatoes, peeled and chopped • 2 medium bunches of broccoli, chopped • 1 large onion • Salt and pepper • Six cups of chicken broth • 2 cloves of garlic, minced • 1 tablespoon olive oil Instructions: Chop the onion and sauté it over medium heat in the olive oil. (Use a large pot) After 5 minutes add the garlic and stir for 30 seconds. Add the broccoli, potatoes, and chicken broth. Let simmer for about 20 minutes or until potatoes are tender. Blend the soup (in batches if ne