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Salmon Garden Skillet

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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

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Sweet Potato & Black Bean Salad

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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

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Toasted Hazelnuts & Toasted Nuts

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Ingredients

  • 1 cup hazelnuts or any nuts
  • Nonstick spray

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 350ºF.
  3. Spray baking sheet with nonstick spray. Arrange nuts in a single layer on sheet.
  4. Toast nuts in oven, stirring occasionally, until brown and fragrant, about 10-15 minutes.
  5. Remove tray from oven. Cover with kitchen towel to steam for 1 minute. Rub nuts in the towel to remove loose skins and cool completely. Alternatively, let nuts sit until cool to touch and rub nuts together with your hands to remove loose skins.
  6. Store in airtight container in pantry for 6 months or in the freezer for up to 1 year.
  7. Enjoy with oatmeal, parfaits, trail mix (Great with our Trail Mix Granola!), or chop and add as topping to your favorite dishes.

Stovetop Directions Heat a medium sized skillet to medium heat. Add nuts and toast until brown and fragrant, stirring frequently, about 5-10 minutes. Follow steps 4-7.

Add Seasonings Coat hazelnuts in nonstick spray and sprinkle on seasonings of choice during step 3. (Cinnamon, nutmeg, cardamom, cayenne, paprika, dill, etc.)

Makes 1 cup | 4 servings

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Trail Mix Granola

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Ingredients

  • 6 cups old-fashioned oats
  • 1/2-1  cup dried fruit (cranberries, raisins, apricots, etc.)
  • 1/2-1 cup nuts (hazelnuts, pistachios, almonds, walnuts, etc.)
  • 2 Tablespoons canola oil
  • 3/4 cup honey
  • 1 Tablespoon vanilla
  • 1/2 teaspoon cinnamon
  • Nonstick Spray

Directions

  1. . Wash hands with warm, soapy water.
  2. Preheat oven to 300°F. Spray two 9×13 inch baking pans with nonstick spray and set aside.
  3. In a large bowl combine oats, dried fruit, nuts and cinnamon.
  4. Combine oil, honey, and vanilla in a saucepan and heat slightly.
  5. Pour oil mixture over dry ingredients. Mix thoroughly. Transfer to the two baking pans.
  6. Bake at 300°F for 15-20 minutes, stirring halfway through the baking time.
  7. Remove from the oven when lightly toasted throughout.
  8. Stir, cool completely, and store in a tightly sealed container.

Makes 15 cups | 30 servings

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Breakfast Patty Sandwich

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Ingredients

  • 3 eggs
  • 4 Tablespoons low-fat milk
  • 1 teaspoon garlic, minced or 1/4 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1 cup vegetables, chopped (spinach, onion, etc.)
  • 4 meat patties (pork, turkey, sausage)
  • 1 tomato, sliced in rounds (optional)
  • 4 slices low-fat cheese (optional)
  • 4 whole wheat English muffins or bagels
  • Muffin tin
  • Nonstick spray

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 375ºF.
  3. Spray 4 cups of a muffin tin cups with nonstick spray.
  4. In small bowl, beat eggs, milk, and seasonings. Pour evenly in to 4 muffin tin cups. Top with chopped vegetables.
  5. Bake eggs for 10-15 minutes, until the mixture has set and is firm in the middle.
  6. While eggs are cooking, heat electric skillet or pan to medium heat. Cook meat patties for about 3-5 minutes on each side or until cooked through. For pre-cooked patties, follow package instructions.
  7. Remove meat patties and drain excess grease. In the same pan, lightly toast English muffins or bagels, 2-5 minutes on each side until golden brown. Remove from heat. If using toaster, toast to desired browning.
  8. When eggs are done, allow to cool for 2-5 minutes. Gently remove from the pan by running a knife around the edges.
  9. Assemble each sandwich by placing 1 egg on the bottom half of the muffin or bagel, add meat patty, tomato, and cheese, then add the top of the English muffin or bagel.
  10. Serve immediately or allow to cool before freezing.

To freeze additional sandwiches: After assembling sandwiches, wrap them tightly in aluminum foil or plastic wrap. Place the sandwiches in gallon resealable bag then freeze. To reheat, remove the sandwich from the wrapper, place the sandwich in a damp paper towel or clean, damp cloth, and microwave for 1 minute. Flip the sandwich over and microwave for an additional 30 seconds, until warmed through.

Makes 4 Breakfast Sandwiches

 
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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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