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Recipes

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.
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Featured Recipes

white bowl of swirly pasta with lentil sauce

Fast Lentil Bolognese

With just 3 ingredients, this meal comes together in minutes and is good for you and your budget.

Cooling rack with muffins on it

Fruit & Nut Muffins

Fruit and nut muffins are a great snack or breakfast, with sweetness from the fruit and crunch from the nuts.

Iron skillet of fried rice and vegetables on a wooden background

Chicken Fried Rice

Chicken fried rice is a great way to use leftover rice and works great with canned, frozen, or fresh chicken.

Loaf of banana bread on a cooling rack with bananas and a bread knife

Banana Bread

Banana bread is a great way to use bananas that are a bit too ripe and fill your home with tasty baking smells.

View All Featured Recipes

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!

Online Cookbook

* The Cent$ible Nutrition Program is funded by USDA SNAP-Ed and EFNEP. SNAP-Ed assists individuals and families who receive, or are eligible to receive, benefits from the Supplemental Nutrition Assistance Program (SNAP). EFNEP assists families and youth with limited resources  in acquiring the knowledge, skills, attitudes, and changed behaviors necessary for nutritionally sound diets and contributes to their personal development and the improvement of total family diet and nutritional welfare. Visit our Qualify page to learn more. 

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. The full nondiscrimination statement can be found here. 

Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

The University of Wyoming is an equal opportunity/affirmative action institution.

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