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Tag: vegetable

Black Bean Corn Salsa

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Ingredients

  • 1 16-ounce can black beans
  • 1 16-ounce can yellow corn
  • 1 10-ounce can Rotel
  • ¼ cup chopped onion 
  • 4 Tablespoons chopped cilantro
  • Dash of lime juice
 

Directions

  1. Preheat oven to 325°F.
  2. Add all ingredients except lime juice in a large bowl. Combine.
  3. Add lime juice to taste and stir.
  4. Serve chilled with tortilla chips.

Makes 15 servings

1/4 cup is a serving

Turkey Noodle Soup

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Turkey Noodle Soup

Ingredients

  • 6 cups low-sodium broth or homemade turkey broth (see below)
  • 1 pound cooked turkey, shredded or diced into bite-sized pieces*
  • 2 cups uncooked egg noodles
  • 1/2 pound carrots, shredded
  • 2 stalks celery, diced
  • 2 teaspoons parsley
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Wash hands with warm soapy water for 20 seconds.
  2. In a large saucepan combine the broth, turkey, and vegetables.
  3. Bring to a boil, then reduce heat and cook 15 minutes.
  4. Add noodles and cook 15 more minutes, or until noodles are tender.
*If making the soup to freeze, leave out the noodles so they do not get mushy when the soup thaws. To prepare frozen soup, thaw and bring to a boil. Then add noodles.
 

Homemade Turkey Broth

Ingredients

  • Leftover turkey with bones and meat
  • 4 carrots, sliced
  • 4 celery stalks, sliced
  • 8-9 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Directions

  1. Wash hands with warm soapy water for 20 seconds.
  2. If there is quite a bit of meat left on the turkey, remove most of it, leaving small pieces.
  3. Place turkey bones and meat into a large pot.
  4. Add water to cover. Heat to boiling then reduce heat and simmer for 1 hour.
  5. Add sliced carrots, celery, salt, and pepper. Simmer 30 more minutes.
  6. Remove turkey and bones from the pot. Let it cool then remove any remaining meat from the bones.
  7. Divide meat between 4 freezer-safe containers. Divide broth and vegetables between the containers. Freeze and use for soups and casseroles.
 
 
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Sweet Potato Burritos

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Ingredients

  • 1 Tbsp canola oil
  • 1/2 large red onion, thinly sliced
  • 2 tsp sugar
  • 3 medium sweet potatoes, baked (3 cups)
  • 2 cups cooked black beans or 1 15-oz can, drained and rinsed
  • 1/2 tsp ground cumin
  • 8 6-inch CNP Master Mix tortillas

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Coat a 9×13-inch baking dish with nonstick spray.
  3. (or poke holes microwave), peeled, and cut into chunks)
  4. Warm canola oil in a large skillet over medium-high heat. Add the onion and sugar. Stir for 5 minutes or until onion is soft.
  5. Reduce heat to medium and cook 10 minutes, or until onion is deep golden brown.
  6. Poke holes in sweet potatoes and bake in the oven or microwave. Peel and cut into chunks.
  7. Remove onion mixture from heat and stir in sweet potatoes, black beans, and cumin. Mix gently.
  8. Spoon the mixture into the center of each tortilla. Roll up the tortillas and place seam side down baking dish.
  9. Cover and bake at 350°F for 10 to 15 minutes, or until heated through and crispy on the outside.

Makes 8 servings

Carver Dip

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Ingredients

  • 1 15-ounce can sweet potatoes
  • ½ cup unsweetened applesauce
  • ¼ teaspoon cinnamon
  • 1 teaspoon sugar
 

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Drain the liquid off the sweet potatoes.
  3. Combine all ingredients in a microwave safe bowl.
  4. Cook in microwave for 1 ½ minutes or until heated through.
  5. Stir until smooth.

Makes 8 servings

Garden Pasta Salad

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Ingredients

  • 1/2 cup macaroni, cooked 
  • 1/4 cup onion, finely chopped
  • 1/2 cup cucumber, finely chopped
  • 1/4 cup green pepper, diced
  • 1 tablespoon vinegar
  • 1/2 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon parsley, chopped (optional)

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. In a medium-size bowl, combine macaroni, onions, cucumbers, and green peppers. Mix well.
  3. In a separate bowl, mix vinegar, vegetable oil, salt, and pepper. If using parsley, add that too.
  4. Pour the prepared dressing over the pasta. Mix well. 
  5. Cover bowl and refrigerate for 30 to 45 minutes. Serve cold.

Makes 6 servings

  • Nutrition Facts
    Serving Size: 1/4 cup
  • Calories: 25
  • Total Fat: 0g
  • Cholesterol: 0g
  • Sodium: 110mg
  • Total Carbohydrate: 5g
  • Dietary Fiber: <1g
    Sugars: <1g
  • Protein: <1g

    Vitamin A: 0%
    Vitamin C 10%
    Calcium: 0%
    Iron: 0%
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