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Tag: easy

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.

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

Zingy Roasted Asparagus

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Ingredients

  • 1/2 bunch of fresh asparagus
  • 1/2 teaspoon oil
  • 1/2 Tablespoon lime juice
  • 1 teaspoon fajita seasoning or CNP Mexican Seasoning
  • Nonstick spray

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 425°F.
  3. Rinse asparagus under cool, running water.
  4. Spray a pan with nonstick spray. Set aside. Preheat oven to 425°F.
  5. Cut off tough ends of asparagus.
  6. Cut asparagus stems in half and place in a bowl.
  7. Add oil, juice, and seasoning to the asparagus. Toss everything together.
  8. Place in a single layer on a baking sheet coated with nonstick spray.
  9. Bake at 425°F for 10 minutes.

Makes 2 servings

Create Your Own Smoothie: Blueberry Pie

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Blueberry Pie Smoothie:

Ingredients

  • 1 cup fresh or frozen blueberries, unsweetened (slightly thawed if frozen)
  • 1 cup ice, if using fresh blueberries
  • 1/2 cup apple juice
  • 3/4 cup low-fat vanilla yogurt
  • 1/4 cup low-fat milk
  • Dash of cinnamon
Directions
  1. Wash hands with warm, soapy water for 20 seconds.
  2. Place all ingredients in a blender and blend well. If a blender is not available, use a resealable plastic bag and crushed ice. Blend with fingers.
  3. Pour into 2 glasses and enjoy.

Makes 2 servings

nutrition food label

Select ingredients from the chart and place in a blender with ice. If using fresh or canned fruit, add 1-2 cups of ice. Mix, pour, and enjoy. If a blender is not available, use a resealable plastic bag and crushed ice. Each combination will make about 2 servings.

Please contact CNP for a readable PDF

Cooking Beans in an Instant Pot

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Ingredients

  • 1-2 c dry beans (pinto, black, white, chili, etc)
  • Water
  • Instant Pot pressure cooker
Directions
  1. Wash hands with warm, soapy water for 20 seconds.
  2. Soak beans overnight or for several hours in the fridge.
  3. Rinse and discard cracked or split beans and pour into Instant Pot.
  4. Add water (about twice as much water as beans, at least 1-2 c. in a pressure cooker).
  5. Close and seal pressure cooker.
  6. Cook on manual pressure for 25-30 minutes.
  7. Release pressure when finished cooking. Be careful as hot steam escapes.
  8. Drain beans in a colander.
  9. Use immediately or rinse and cool.
  10. Store in refrigerator for up to 4 days. Freeze any leftovers.

 

Uses

  • Beans & Rice (with toppings)
  • Burrito bowls (with toppings)
  • Refried beans
  • Bean burritos
  • Salads
  • Soups

Makes 4-8 servings

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