Salmon Garden Skillet

Ingredients

  • 1 14.5-ounce can salmon, drained
  • 1 cup CNP Magic Mix
    2 cups water or broth
  • 2 teaspoons ranch seasoning
  • 1 cup canned peas, drained
  • 1 cup canned corn, drained
  • 2 cups whole-wheat or egg noodles, uncooked
  • 1/2 cup low-fat cheese, shredded

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Prepare ingredients. Stir together in a large pan or electric skillet.
  3. Bring to a boil.
  4. Reduce heat. Cover pan and simmer 10-15 minutes, until pasta is tender.
  5. Top with cheese or breadcrumbs, if desired, near the end of cooking.

Makes 4-6 servings

Sweet Potato & Black Bean Salad

Ingredients

  • 2 large sweet potatoes (about 4 cups), cooked and diced
  • 1  1/2 cups corn (about 2 ears of fresh corn or 1 can)
  • 1/2 cup onion, finely diced
  • 1 can of black beans, drained and rinsed
  • 1/2 cup cilantro or 2-4 Tablespoons dried cilantro (optional)
  • 1/4 cup of your favorite salad dressing

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Mix the cooked sweet potato, corn, black beans, onion and cilantro together in a large bowl.
  3. Pour dressing over the top and mix to coat all ingredients.
  4. Serve with rice, tortillas or add your favorite toppings.

Variation

Roast on Stove Top– Toss the cooked sweet potatoes lightly in oil, salt and pepper and cook on medium high heat for 3-5 minutes until slightly browned. Add corn and onions and cook an additional 2-3 minutes. Remove from pan, let cool and follow steps 2-4.

Add a Mexican Dressing– In a small bowl or jar mix together 2 Tablespoons canola oil, 1 Tablespoon lemon juice, 1/2 teaspoons Mexican seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt and black pepper to taste. Shake or stir dressing until thoroughly mixed. Pour over salad and mix. Let salad stand 15 minutes to blend flavors before serving.

Makes 8-10 servings

Fast Fish Tacos

Ingredients

  • 1/2 cup low-fat plain yogurt or sour cream
  • 1/4 cup light mayonnaise
  • 1/2 cup cilantro (chopped)
  • 1 Tablespoon taco seasoning (Divided into 3 teaspoons)
  • 1 pound frozen fish nuggets or sticks
  • 1 Tablespoon canola oil
  • 2 Tablespoons lemon juice
  • 12 corn tortillas
  • 2 cups cabbage (shredded)
  • 1 cup tomatoes (diced)
  • Lime wedges (optional)

Directions

  1. Wash hands with warm, soapy water.
  2. Combine yogurt, mayonnaise, cilantro, and 2 teaspoons of taco seasoning in a small bowl. Set in the refrigerator.
  3. Mix oil, lemon juice, and 1 teaspoon of taco seasoning in another bowl. Drizzle over fish nuggets and bake according to package instructions.
  4. Warm tortillas for 20-30 seconds in the microwave, if desired.
  5. Fill tortillas with fish nuggets. Top with cabbage, tomatoes, a squeeze of lime, and yogurt sauce from refrigerator.

Makes 12 tacos

 

Chicken Spaghetti

Ingredients

  • 1 pound chicken breast, cooked and shredded
  • 3 cups or 1 jar of canned spaghetti sauce
  • 3 cups spaghetti pasta
  • Pepper or red pepper flakes (optional)
  • Parmesan cheese (optional)

Directions

  1. Wash hands with warm, soapy water.
  2. Cook spaghetti following package directions. Drain.
  3. In a saucepan or electric skillet, heat chicken in sauce.
  4. Heat through and serve over hot spaghetti noodles. Serve topped with pepper, red pepper flakes, or Parmesan cheese, if desired.

Makes 6 servings

 

Waldorf Salad

Ingredients

  • 2 medium apples
  • 2 stalks celery
  • ½ cup seedless grapes
  • ⅓ cup nuts (optional)
  • ½ cup low-fat plain or vanilla yogurt

Directions

  1. Wash hands with warm, soapy water.
  2. Wash apples, celery, and grapes. Dice apples (leave peels on). Dice celery. Cut grapes in half.
  3. Chop nuts into small pieces.
  4. Combine apples, celery, grapes, nuts, and yogurt.
  5. Toss gently and serve immediately. Serve alone or in pita bread as a sandwich.
  6. Store leftovers in the refrigerator up to one day.

Makes 6 servings

Chicken Salad

Ingredients

  • 2 5-ounce cans of chicken
  • 1/4 cup plain low-fat yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 1 Tablespoon finely chopped onion
  • 2 Tablespoons finely chopped celery
  • 1 Tablespoon dill pickle relish or chopped dill pickle (optional)

Directions

  1. Wash hands with warm, soapy water.
  2. Combine all ingredients except chicken and mix until well blended.
  3. Drain chicken and flake apart with a fork. 
  4. Add chicken to other ingredients and mix well. 
  5. Serve on whole-grain bread, tortilla, lettuce leaf, or in a tomato. 

Makes 6 servings

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