Tag: snack

Roasted Tomatillo Salsa

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Ingredients

  • 7-8 tomatillos
  • 1 jalapeño pepper
  • 1 clove garlic
  • 1 tomato
  • 1/4 cup onion, diced
  • 1/4 cup fresh cilantro (optional)
  • Lemon or lime juice to taste

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 450°F.
  3. Remove tomatillos from husks and rinse under running water until no longer sticky.
  4. Place tomatillos on a baking sheet and bake for 15 minutes, then let cool.
  5. While the tomatillos are cooling, cut and de-seed the jalapeño.
  6. Add all ingredients to a blender and purée until chunky or dice all ingredients into tiny pieces and combine in a bowl.
  7. Chill for 1 hour to let flavors blend.

Makes 1 cup

Recipe adapted from Produce for Better Health Foundation.

Cottage Cheese Vegetable Dip

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Ingredients

  • 12 ounces low-fat cottage cheese
  • 1 teaspoon CNP Herb Ranch Seasoning or ranch dressing mix
  • 2 teaspoons low-fat milk
  • Raw vegetables (carrots, celery, cucumbers, broccoli, cauliflower, bell peppers, etc.)

Directions

  1. Wash hands with warm, soapy water.
  2. Combine cottage cheese and ranch seasoning. Beat or blend until smooth. Add milk if the dip is too thick.
  3. Refrigerate dip.
  4. Wash, peel and slice vegetables into sticks or chips while dip is chilling.
  5. Serve with sliced vegetables or tortilla chips.

Makes 2 cups

Walnut Raisin Muffins

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Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon of salt
  • 4 Tablespoons sugar
  • 1 egg, beaten
  • 1/3 cup applesauce
  • 1 1/4 cups low-fat milk
  • 3/4 cup chopped walnuts
  • 3/4 cup raisins
  • Nonstick spray or muffin tin papers

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 400°F.
  3. Coat 12 muffin pan cups with nonstick spray or line with muffin papers.
  4. Combine flour, baking powder, and salt.
  5. In a separate bowl, blend together egg, sugar, applesauce and milk.
  6. Add egg mixture to dry ingredients. Fold in nuts and raisins.
  7. Stir until dry ingredients are moistened. Mixture should be lumpy.
  8. Fill each muffin tin 2/3 full.
  9. Bake at 400°F for 20-25 minutes.

Makes 12 muffins

 
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Sweet Potato Carrot Muffins

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sweet potato carrot muffins on blue plate on white background. Coffee mug in the background.

Ingredients

  • 1 1/3 cup CNP Master Mix or (1 1/3 cup flour)
  • ½ cup rolled oats
  • 3/4 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1/2 cup brown sugar
  • 1 cup pureed sweet potato
  • 1 cup pureed canned carrots
  • 2 eggs
  • Nonstick spray or muffin tin papers

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 375°F.
  3. Coat 12 muffin pan cups with nonstick spray or line with muffin papers.
  4. In a medium bowl, combine CNP Master Mix, rolled oats, baking soda, spices, and salt.
  5. In a separate bowl, combine brown sugar, sweet potatoes, carrots, and eggs. Stir into dry mixture.
  6. Fill each muffin tin 2/3 full. Bake at 375°F for 20-25 minutes.

Makes 12 muffins | 24 mini muffins

 
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Download Recipe with Master Mix

Popcorn Three Ways

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Ingredients

  • 1/3 cup popcorn kernels
  • 2 Tablespoons canola oil
  • Seasonings (amounts of seasonings are for 10 cups of popped pop corn) 
    • Spicy: 1 teaspoon chili powder + 1/2 teaspoon garlic powder
    • Sweet: 2 teaspoons cinnamon + 1 Tablespoon sugar
    • Savory: 2 teaspoons ranch dressing seasoning

Directions

  1. Wash hands with warm, soapy water.
  2. In a large pot, heat oil over medium-high heat.
  3. Test that the oil is ready by adding 3 popcorn kernels to the pot and covering it with the lid. 
  4. Once the test kernels pop, take them out. Add the rest of the kernels. Cover the pop with the lid. 
  5. Let the popcorn pop. Carefully slide the pot back and forth to keep the kernels from burning. 
  6. When the popping slows down, remove the pot from the heat. 
  7. Add your chosen seasonings. 
  8. Enjoy!

Makes 10 servings

Speedy Burritos

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Ingredients

  • 4 cups potatoes (finely chopped) 
  • 1 onion (chopped) 
  • 1 bell pepper (red or green, chopped) 
  • 3 garlic cloves (pressed or finely chopped) 
  • 2 eggs (beaten) 
  • 1 teaspoon black pepper 
  • 1/2 teaspoon salt 
  • 1 Tablespoon vegetable oil 
  • 1/2 cup grated cheddar cheese 
  • Salsa or hot sauce to taste 
  • 9 tortillas (flour or corn) 

Directions

  1. Wash hands with warm, soapy water for 20 seconds. 
  2. In a large skillet, heat oil on medium-high setting.
  3. Add onion, green pepper, potatoes, and garlic. Cook until potatoes are tender, about 10 minutes. Raw potatoes may need longer; check if done with a fork.
  4. Reduce heat to medium setting, spread potato mix out to the sides of the skillet, leaving a space in the middle for the eggs. Add the eggs and scramble them until cooked (do not mix potatoes until eggs are cooked firm). Stir all ingredients together.
  5. Wrap tortillas around the filling and top with salsa and cheese.

Makes 9 servings

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