Feeling a little tired of your same old recipes? Try out some of ours and give your weekly menus a little zing!

We add new recipes each week and use ingredients that you may already have on hand!

Kitchen Resources

Find pantry essentials, a 2-week menu, and food safety considerations during COVID-19.

Featured Recipes

hummus, sliced peppers, and crackers on a plate

Black Bean Hummus

A little like bean dip, a little like hummus, this dip is great for vegetables and whole-grain crackers.

Roasted vegetables

Roasted Vegetables

Ingredients 4 cups chopped vegetables  such as acorn squash, asparagus, bell peppers, broccoli, Brussels sprouts, butternut squash, carrots, cauliflower, green beans, hubbard squash, mushrooms, onion,

beans and toppings on baked tortillas

Tostadas Ingredients 8 flour tortillas 2 cups fat-free refried beans 2 cups lettuce, shredded 1 cup tomatoes, diced 1 cup cheese, grated    Directions Wash

Refried Beans Ingredients 1 ½ cup dry pinto beans 2 garlic cloves 1 Tablespoon oil ¼ cup onion 1 teaspoon ground cumin   Directions Wash hands

For Our Graduates

When you graduated from CNP classes, you received our print cookbook. This cookbook is now available for you online- with some awesome new features! The online cookbook has a video for each recipe, can translate recipes to Spanish, and you can easily change the serving size of recipes to meet your family’s needs. The cookbook also has a built in menu planning feature to make meal planning easy!

University of Wyoming Extension and Cent$ible Nutrition Program Logos

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider. This material was funded by USDA’s Expanded Food and Nutrition Education Program-EFNEP. USDA is an equal opportunity provider and employer.

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