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Anytime Pizza

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Ingredients

  • ½ loaf Italian or French bread (split lengthwise)
  • ½ cup tomato/pizza sauce
  • ½ cup vegetables- fresh, canned, or frozen and thawed (tomatoes, mushrooms, green peppers, olives, etc.)
  • ¼ cup spinach leaves
  • ½ cup mozzarella or cheddar cheese (low fat, shredded)
  • ½ teaspoon Italian seasoning, or more to taste (optional)

Directions

  1. Wash hands with warm soapy water for 20 seconds.
  2. Preheat oven to 350°F.
  3. Toast the bread until slightly brown, about 5 minutes.
  4. Remove from oven, top bread with tomato/pizza sauce, vegetables, and cheese. Sprinkle on Italian seasoning, if using.
  5. Return pizza to oven and heat until cheese melts, about 7-9 minutes.

Makes 2 servings

Note: This recipe can also be made in a toaster oven.

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Nut-Crusted Pork Chops

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Ingredients

  • 4 boneless, pork tenderloin chops (or 4 ½-inch slices of pork loin)
  • 2 large eggs
  • 1½ cups finely chopped nuts (almonds, walnuts, pistachios, etc.)
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 375°F. Spray a baking sheet with nonstick spray. Set aside.
  3. Whisk eggs in shallow dish
  4. Mix almonds, garlic powder, salt, and pepper in a separate dish
  5. Pound pork out until it is about 1/4-inch thick
  6. Take one slice of pork and dip both sides into egg mixture, and then dip in the almond mixture. Dip pork back into egg mixture, followed by almond mixture.
  7. Repeat until each pork chop is completely coated.
  8. Place pork onto baking sheet.
  9. Bake at 375°F for 15-20 minutes, or until internal temperature reaches 145° F.

Makes 4 servings

Twisted Mac & Cheese 3 Ways

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Base Mac & Cheese

Ingredients

  • 1 box pre-packaged mac n cheese
  • ½ pack cheese packet
  • ¼ cup low-fat or fat-free milk
  • 2 Tablespoons tub margarine

Directions

  1. Wash hands with warm, soapy water for 20 seconds. 
  2. Cook noodles as directed on package.
  3. After draining noodles, return to heat, stir in milk, margarine, and cheese packet.
  4. Twist it up! 
Tuna and peas mac and cheese in a white bowl

Tuna & Peas Mac & Cheese

Ingredients

  • 1 recipe Base Mac & Cheese
  • 2/3 cup cooked peas
  • 1 5-ounce can tuna, drained

Directions

  1. Wash hands with warm, soapy water for 20 seconds. 
  2. Prepare Base Mac & Cheese. 
  3. Stir in peas and tuna.

Broccoli & Chicken Mac & Cheese

Ingredients

  • 1 recipe Base Mac & Cheese
  • 1 cup cooked broccoli
  • 1 cup cooked chicken or 1 can chicken, drained

Directions

  1. Wash hands with warm, soapy water for 20 seconds. 
  2. Prepare Base Mac & Cheese. 
  3. Stir in broccoli and chicken.
Broccoli and chicken mac and cheese in a white bowl
Taco mac and cheese in a white bowl

Taco Mac & Cheese

Ingredients

  • 1 recipe Base Mac & Cheese
  • ½ pound lean ground meat (turkey, lean beef, game meat)
  • ½ 10-ounce can tomatoes and green chilies
  • ½ 15-ounce can black beans
  • ½ Tablespoon taco seasoning or CNP Mexican Seasoning

Directions

  1. Wash hands with warm, soapy water for 20 seconds. 
  2. Brown meat. Add tomatoes and green chilies, beans, and seasoning. Simmer for 10 minutes.
  3. Add meat mixture to mac n cheese and stir well.

Parsnip Soup

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Ingredients

  • 1 Tablespoon vegetable oil
  • 1 white or yellow onion (chopped)
  • 1/2 cup celery (chopped)
  • 3 cloves garlic (chopped or 3/4 teaspoon garlic powder)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups parsnips (chopped, about 1 pound)
  • 1 cup potato (peeled and cubed)
  • 4 cups low-sodium vegetable broth
  • 1 cup water
  • 1 Tablespoon margarine (unsalted, or butter)
  • 1 teaspoon ranch or Italian seasoning
  • 1/2 cup cheddar cheese (optional)

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Heat the oil in a large saucepan over medium heat. Add the onion and celery and cook until soft, about 5 minutes.
  3. Add the garlic, salt, and pepper. Cook for 1 minute.
  4. Stir in the parsnips, potato, broth, and water. Bring to a boil, then reduce heat to simmer for 20 minutes or until the parsnips and potatoes are soft. 
  5. Stir in the margarine or butter and let the soup sit uncovered for 5 minutes.
  6. Puree the soup in batches in a blender, using the manufacturer’s directions for pureeing hot liquids.
  7. Return soup to the pot. 
  8. Heat the soup before serving, stirring in water if it seems too thick.

Makes 6 servings

Ham & Black Bean Soup with Peach Salsa

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Ingredients

For the soup

  • 2 15-ounce cans black beans, drained and rinsed
  • 1 teaspoon canola oil
  • ½ cup onion, chopped
  • 1 clove garlic, minced
  • 1½ cups diced cooked ham
  • 1 10-ounce can tomatoes and green chilies or diced tomatoes, undrained
  • 2 cups low-sodium broth
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne pepper or red chili flakes (optional)
  • Juice of 1 lime (or 2 Tablespoons lime juice or lemon juice)
  • Salt and pepper to taste
  • Garnishes: low-fat sour cream, low-fat shredded cheese, peach salsa (see next column)

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Rinse and drain beans.
  3. Place beans in a bowl and partially mash with a potato masher or fork, or pulse in a blender or food processor. Set aside.
  4. Heat oil in a medium-sized pot. Add onion, garlic, and ham and cook until lightly browned, about 5 minutes.
  5. Add beans, tomatoes and green chilies, broth, and spices. Cover and simmer for about 30 minutes, stirring occasionally. You may need to add water if soup is too thick.
  6. Stir in lime/lemon juice, salt, and pepper.
  7. Serve warm with garnishes.

Makes 6 1-cup servings

Ingredients

For peach salsa

  • 2 tomatoes, chopped or 1 cup canned
  • ¼ onion, diced
  • 1 cup canned peaches, drained and chopped
  • 1 Tablespoon cilantro, chopped
  • Salt and lemon/lime juice to taste

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Mix all ingredients in a bowl. Toss well to blend. Chill before serving.
  3. Enjoy with fresh vegetables, whole grain chips, whole wheat crackers or on top of soup.

Makes 2 cups

Veggie Stuffed Pitas

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Ingredients

  • 2 zucchinis (medium, 2 1/2 cups chopped)
  • 4 carrots (medium, 1 1/4 cups grated)
  • 2 cups broccoli (chopped)
  • 12 ounces cheddar cheese, low-fat
  • 1/2 teaspoon oregano
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 tablespoons vegetable oil
  • 12 mini pitas (6 inch)

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Remove the broccoli flowers from stems, cut the flowers into small florets and put into mixing bowl. Peel carrots and cut off the ends. Grate carrots and put into mixing bowl.
  3. Slice the zucchini into thin slices. Cut each slice into quarters and put into bowl.
  4. Grate the cheese and put into a separate bowl. Measure oregano, pepper, garlic powder, onion powder and mix together.
  5. Heat oil in a skillet. Put the spices in the heated oil and then add the mixture of vegetables to the pan. Stir vegetables with a wooden spoon and saute about 5 minutes. When the vegetables are slightly tender, remove from heat.
  6. Spoon vegetable mixture into the pita. Top the hot vegetables with 1 ounce grated cheese.

Makes 12 servings

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