CSFP Cookbook - Table of Contents · Make cooking a hobby. Collect recipes or make your own. Make a menu for the week and include left-overs. Check out cookbooks from the library

CookbookA collection of recipes to use with

your supplemental food box

Table of ContentsIntroduction . . . . . . . 5

Healthy Eating Cooking for One Cutting a Recipe in Half and Third Preparing Dry Beans Save More at the Store Herbs and Spices USDA Foods Index

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Appetizers . . . . . . . 17Fizzy Fruit Juice Fruit Punch Orange Dream Creamsicle Smoothie Peanut Butter Hummus Pinto Bean Hummus Southwest Fruit Salsa Spinach Dip

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Soups . . . . . . . . . . . . . 25Beef Stew and Rice Chicken and Vegetable Soup Chicken Noodle Soup Chicken Rice Soup Cream of Carrot Soup Creamy Tomato Soup Farina Dumplings and Stew Great Northern Bean Soup Hearty Lasagna Soup Lemon Chicken Soup Potato Corn Chowder Salmon Chowder Spring Vegetable Soup Tomato Basil Soup Two Bean Chili Vegetable-Beef Soup

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Table of ContentsSalads . . . . . . . . . . . . . 43

Chicken Pasta Salad Corn and Bean Medley Green Bean and Tuna Salad Picnic Pasta Salad Sea Breeze Salad Summer Kidney Bean Salad Vegetable Salad Yummy Green Beans

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Main Dishes . . . . . . 53Baked Chicken Rice Casserole Barbecue Sloppy Joes Bean and Rice Burittos Cheesy Beef and Macaroni Cheesy Chicken, Broccoli, and Rice Bake Chicken with Vegetables and Rice Easy Chicken Spaghetti One-Pot Tuna Mac Pasta Primavera Salmon Casserole South of the Border Beef and Veggies Spaghetti Bake Spring Chicken Tuna Bake Vegetable Noodles

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Table of ContentsSides . . . . . . . . . . . . . . 69

California Potato Medley Fried Rice Green Bean and Rice Casserole Italian Style Vegetables Macaroni and Cheese Rainbow Rice Spanish Macaroni Spanish-Style Rice Vegetable Medley Vegetarian Stuffed Peppers

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Desserts . . . . . . . . . . 81Applesauce Cookies Banana Berry Muffins Easy Rice Pudding No Bake Oatmeal Peanut Butter Cookies Peach Crisp Peach Smoothie Pops Peanut Butter Balls Peanut Butter Cookies Peanut Butter Rice Treats

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In accordance with Federal civil rights law and U.S. Departmentof Agriculture (USDA) civil rights regulations and policies, theUSDA, its Agencies, offices, and employees, and institutionsparticipating in or administering USDA programs are prohibitedfrom discriminating based on race, color, national origin, sex,disability, age, or reprisal or retaliation for prior civil rights activityin any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means ofcommunication for program information (e.g. Braille, large print,audiotape, American Sign Language, etc.), should contact theAgency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speechdisabilities may contact USDA through the Federal Relay Serviceat (800) 877-8339. Additionally, program information may bemade available in languages other than English. To file a program complaint of discrimination, complete theUSDA Program Discrimination Complaint Form, (AD-3027) foundonline at http://www.ascr.usda.gov/complaint_filing_cust.html,and at any USDA office, or write a letter addressed to USDA andprovide in the letter all of the information requested in theform. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: (2) fax: (3) email: This institution is an equal opportunity provider.

U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410; (202) 690-7442; or [email protected].

IntroductionResearch suggests that cooking at home has a numberof benefits. People who eat home-cooked meals on aregular basis tend to be happier and healthier andconsume less sugar and processed foods, which canresult in higher energy levels and better mental health. The recipes found within this cookbook are intended togive recipients of CSFP food boxes new ideas for theUSDA commodities they receive each month,encouraging you to think outside the box. This book was compiled by the Utah CSFP. For moreinformation on Utah CSFP call the Utah Food Bank at801 887-1224 or visit us on the web atutahfoodbank.org/csfp.

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Healthy EatingThe Utah Commodity Supplemental Food Program(CSFP) is committed to improving the health of itsclients by supplementing their diets with nutritiousUSDA Foods.

MyPlate is the USDA's foodguide for healthy eating. Everyfood item included in the CSFPmonthly food box falls into oneof its five recommended foodgroups. MyPlate is a reminder to findyour healthy eating style andbuild it throughout your lifetime.Everything you eat and drinkmatters. The right mix can helpyou be healthier now and in the future. This means:

Focus on variety, amount, and nutrition.Choose foods and beverages with less saturated fat, sodium,and added sugars.Start with small changes to build healthier eating styles.Support healthy eating for everyone.

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Cooking for OneAt times cooking only for yourself can seem like a wasteof time and energy. But your health is important andcooking for yourself is both empowering and can lead toa healthier lifestyle.

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Make cooking a hobby.Collect recipes or make yourown. Make a menu for the weekand include left-overs. Check out cookbooks fromthe library geared to smallerportions. Prepare meals when youhave the most energy. Use a slow cooker ormicrowave to save time.

Learn how to make cooking foryourself worth it and empoweryourself by taking control ofyour hobbies and nutrition.Here are some options to getyou started.

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Exchange frozen left-overswith friends. Try mini meals and snacksso you won't need to createa full meal. Reduce the portion size ofrecipes. You don't have togive up on your favoritedishes because they makemore food than you can eat.

The best part of cooking for oneis you don't have to pleaseanyone but yourself.

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Cutting a Recipe in Half and ThirdUse the following kitchen conversion chart to cut afavorite recipe in half or third.

Recipe Calls for... Cut in Half Cut in Third

1 Cup 3/4 Cup 2/3 Cup 1/2 Cup 1/3 Cup 1/4 Cup 1 Tbsp 1 tsp 1/2 tsp 1/4 tsp

1/2 Cup 6 Tbsp 1/3 Cup 1/4 Cup 2 Tbsp, 2 tsp 2 Tbsp 1 1/2 tsp 1/2 tsp 1/4 tsp 1/8 tsp

1/3 Cup 1/4 Cup 3 Tbsp, 1 1/2 tsp 2 Tbsp, 2 tsp 1 Tbsp, 1 1/4 tsp 1 Tbsp, 1 tsp 1 tsp 1/4 tsp 1/8 tsp Dash

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Preparing Dry BeansCSFP dry beans such as great northern, kidney, andpinto are an excellent source of fiber and protein. Oncedrained, prepared beans can be stored in the freezer forup to six months. So why not prepare a lot once to uselater? Store two cups of cooled beans in a labeled anddated freezer-safe zipper bag in the freezer. Whenready to use, thaw in the fridge or a large bowl of warmwater.

Overnight Soak Method

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Place beans in a pot andcover with water at least 3inches above the beans. Soak overnight. Drain thesoaked beans; rinse withclean water and drain again. Add 3 cups clean water forevery 1 cup of dry beans. Bring to a boil, turn the heatdown to low, and cookslowly until tender—about 2hours. Drain the water. The beansare now ready to use inrecipes that call for cookedor canned beans.

Note: Make sure you use alarge enough pot since beansexpand to double or triple theirsize when soaked and cooked.

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Place beans in a pot andcover with water at least 3inches above the beans. Bring to boil and boil for 2minutes. Turn off the heat, cover, andlet the beans soak in thewater for an hour. Drain the water. The beansare now ready to use inrecipes that call for cookedor canned beans.

Tip: For recipes with a longcooking time, like soups orbaked beans, you can use thedrained beans once they havesoaked overnight, then followdirections in the recipe.

Quick Soak Method

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Save More at the StoreThe smartest shoppers know that saving money is morethan luck. When shopping for groceries, it’s abouthaving a game plan and making smart decisions aboutwhat to put in your cart.

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Ask for advice. Ask friendsand family where they shopand find their best bargains! Eat before you shop.Grocery shopping hungrycan lead to impulse buyingand unhealthy food choices. Read the sales flyer. Salesflyers are usually releasedmid-week and can be foundat the store’s entrance, inthe newspaper, or on theirwebsite. Use coupons – but only foritems that you know you’lluse. If you don’t need anitem right away, save thecoupon and see if it goes onsale. Look up and down forsavings. Stores often stockthe priciest items at eyelevel. You can save big bylooking at the upper andlower shelves too.

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Check for store brands.Most stores offer their ownbrand of products that oftencost less than name brands. Grab from the back. Storestypically stock shelves fromback to front, placing thenewest items behind theolder ones. Reach in theback for the freshest items. Ask for a rain check. If asale item has run out, askthe store for a rain check.This allows you to pay thesale price after the item isrestocked. Join your store’s loyaltyprogram. Most stores offera free loyalty program. Getspecial offers and discountsthat non-members do not. Think outside the store.Farmers markets and farmstands can be great optionsfor picking up fresh produceat a discount. 10

Herbs and SpicesSalt is a seasoning that we all love to use in our food. Itmakes our food taste great! However, using too muchsalt can be harmful for our bodies by causing increasedrisk of blood pressure which increases the risk of heartdisease and heart failure, stroke, and kidney damage.Here are a few ideas on what herbs and spices go wellwith what foods.

Foods Seasoning to Use

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Pasta Beef Lamb Pork Chicken/Poultry Fish Carrots Corn Green beans Potatoes Summer Squash Tomatoes

Basil, oregano, parsley, pepper, Italian seasoning blend Bay leaves, marjoram, nutmeg, onion, pepper, sage, thyme Curry powder, garlic, rosemary, mint Garlic, onion, sage, pepper, oregano Ginger, marjoram, oregano, paprika, poultry seasoning, rosemary, sage, tarragon, thyme Curry powder, dill, dry mustard, marjoram, paprika, pepper Cinnamon, cloves, dill, ginger, marjoram, nutmeg, rosemary, sage Cumin, curry powder, onion, paprika, parsley Dill, curry powder, onion, paprika, parsley Dill, garlic, onion, paprika, parsley, sage, cayenne pepper Cloves, curry powder, marjoram, nutmeg, rosemary, sage Basil, bay leaves, dill, marjoram, onion, oregano, parsley, pepper

USDA Foods IndexEach recipe included in this cookbook includes one ormore USDA food item included in the monthly CSFPfood box. Below is the page number for each recipeincluding each food item.

Apple Juice18 Fizzy Fruit Juice 19 Fruit Punch

Applesauce82 Applesauce Cookies 83 Banana Berry Muffins

Apricot Halves87 Peach Smoothie Pops

Beans, Green29 Chicken Rice Soup 38 Spring Vegetable Soup 46 Green Bean and Tuna Salad 50 Vegetable Salad 51 Yummy Green Beans 62 Pasta Primavera 71 Fried Rice 73 Italian Style Vegetables 78 Vegetable Medley

Beans, Great Northern21 Peanut Butter Hummus 33 Great Northern Bean Soup

Beans, Kidney40 Two Bean Chili 41 Vegetable-Beef Soup 45 Corn and Bean Medley 49 Summer Kidney Bean Salad 56 Bean and Rice Burittos

Beans, Pinto22 Pinto Bean Hummus 76 Spanish Macaroni

Beans, Vegetarian40 Two Bean Chili

Beef34 Hearty Lasagna Soup 41 Vegetable-Beef Soup 55 Barbecue Sloppy Joes 64 South of the Border Beef and Veggies

Beef Chili without Beans57 Cheesy Beef and Macaroni

Beef Stew26 Beef Stew and Rice 32 Farina Dumplings and Stew

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USDA Foods IndexCarrots

28 Chicken Noodle Soup 30 Cream of Carrot Soup 38 Spring Vegetable Soup 41 Vegetable-Beef Soup 50 Vegetable Salad 59 Chicken with Vegetables and Rice 62 Pasta Primavera 71 Fried Rice 75 Rainbow Rice 78 Vegetable Medley

Chicken, Canned40 Two Bean Chili 41 Vegetable-Beef Soup 45 Corn and Bean Medley 49 Summer Kidney Bean Salad 56 Bean and Rice Burittos

Cereal, Rice Crisp90 Peanut Butter Rice Treats

Cheese, American34 Hearty Lasagna Soup 36 Potato Corn Chowder 51 Yummy Green Beans 54 Baked Chicken Rice Casserole 55 Barbecue Sloppy Joes 57 Cheesy Beef and Macaroni 60 Easy Chicken Spaghetti 61 One-Pot Tuna Mac 64 South of the Border Beef and Veggies 67 Tuna Bake 68 Vegetable Noodles 70 California Potato Medley 74 Macaroni and Cheese 78 Vegetable Medley 79 Vegetarian Stuffed Peppers

Corn, Whole Kernel36 Potato Corn Chowder 37 Salmon Chowder 41 Vegetable-Beef Soup 44 Chicken Pasta Salad 45 Corn and Bean Medley 47 Picnic Pasta Salad 49 Summer Kidney Bean Salad 50 Vegetable Salad 62 Pasta Primavera 64 South of the Border Beef and Veggies 66 Spring Chicken 70 California Potato Medley 73 Italian Style Vegetables 75 Rainbow Rice 78 Vegetable Medley 79 Vegetarian Stuffed Peppers

CranApple Juice18 Fizzy Fruit Juice

Farina32 Farina Dumplings and Stew

Grape Juice18 Fizzy Fruit Juice 19 Fruit Punch

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USDA Foods IndexMilk, Shelf-Stable

28 Chicken Noodle Soup 30 Cream of Carrot Soup 31 Creamy Tomato Soup 32 Farina Dumplings and Stew 51 Yummy Green Beans 57 Cheesy Beef and Macaroni 58 Cheesy Chicken, Broccoli, and Rice Bake 60 Easy Chicken Spaghetti 61 One-Pot Tuna Mac 74 Macaroni and Cheese 85 No Bake Oatmeal Peanut Butter Cookies

Orange Juice18 Fizzy Fruit Juice 19 Fruit Punch 20 Orange Dream Creamsicle Smoothie

Milk, Instant20 Orange Dream Creamsicle Smoothie 38 Spring Vegetable Soup 39 Tomato Basil Soup 54 Baked Chicken Rice Casserole 79 Vegetarian Stuffed Peppers 84 Easy Rice Pudding 87 Peach Smoothie Pops 88 Peanut Butter Balls

Mixed Fruit23 Southwest Fruit Salsa

Oats, Rolled82 Applesauce Cookies 83 Banana Berry Muffins 85 No Bake Oatmeal Peanut Butter Cookies 86 Peach Crisp

Pasta, Macaroni28 Chicken Noodle Soup 41 Vegetable-Beef Soup 44 Chicken Pasta Salad 46 Green Bean and Tuna Salad 47 Picnic Pasta Salad 48 Sea Breeze Salad 57 Cheesy Beef and Macaroni 61 One-Pot Tuna Mac 62 Pasta Primavera 63 Salmon Casserole 66 Spring Chicken 67 Tuna Bake 74 Macaroni and Cheese 76 Spanish Macaroni

Pasta, Rotini28 Chicken Noodle Soup 34 Hearty Lasagna Soup

Peaches86 Peach Crisp 87 Peach Smoothie Pops

Pasta, Spaghetti60 Easy Chicken Spaghetti 65 Spaghetti Bake 68 Vegetable Noodles

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USDA Foods IndexPeanut Butter

21 Peanut Butter Hummus 85 No Bake Oatmeal Peanut Butter Cookies 88 Peanut Butter Balls 89 Peanut Butter Cookies 90 Peanut Butter Rice Treats

Rice26 Beef Stew and Rice 29 Chicken Rice Soup 30 Cream of Carrot Soup 35 Lemon Chicken Soup 51 Yummy Green Beans 54 Baked Chicken Rice Casserole 56 Bean and Rice Burittos 58 Cheesy Chicken, Broccoli, and Rice Bake 59 Chicken with Vegetables and Rice 64 South of the Border Beef and Veggies 71 Fried Rice 72 Green Bean and Rice Casserole 75 Rainbow Rice 77 Spanish-Style Rice 79 Vegetarian Stuffed Peppers 84 Easy Rice Pudding

Pears87 Peach Smoothie Pops

Peas44 Chicken Pasta Salad 47 Picnic Pasta Salad 59 Chicken with Vegetables and Rice 61 One-Pot Tuna Mac 63 Salmon Casserole 64 South of the Border Beef and Veggies 71 Fried Rice 75 Rainbow Rice 78 Vegetable Medley

Plums87 Peach Smoothie Pops

Potatoes, Sliced28 Chicken Noodle Soup 36 Potato Corn Chowder 37 Salmon Chowder 38 Spring Vegetable Soup 70 California Potato Medley 78 Vegetable Medley

Salmon, Pink37 Salmon Chowder 63 Salmon Casserole

Spaghetti Sauce68 Vegetable Noodles

Spinach24 Spinach Dip

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USDA Foods IndexTomato Juice

31 Creamy Tomato Soup 40 Two Bean Chili 77 Spanish-Style Rice

Tuna, Chunk46 Green Bean and Tuna Salad 48 Sea Breeze Salad 61 One-Pot Tuna Mac 67 Tuna BakeTomatoes, Diced

27 Chicken and Vegetable Soup 33 Great Northern Bean Soup 34 Hearty Lasagna Soup 39 Tomato Basil Soup 41 Vegetable-Beef Soup 48 Sea Breeze Salad 49 Summer Kidney Bean Salad 50 Vegetable Salad 60 Easy Chicken Spaghetti 62 Pasta Primavera 64 South of the Border Beef and Veggies 65 Spaghetti Bake 66 Spring Chicken 70 California Potato Medley 72 Green Bean and Rice Casserole 73 Italian Style Vegetables 75 Rainbow Rice 76 Spanish Macaroni 79 Vegetarian Stuffed Peppers

Vegetables, Mixed27 Chicken and Vegetable Soup 67 Tuna Bake 68 Vegetable Noodles 77 Spanish-Style Rice

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AppetizersFrom drinks to smoothies to hummus and salsas,appetizers add a little bit of spice to life. Use theappetizers in this section to impress your mostdiscerning guest.

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Fizzy Fruit Juice

CSFP Ingredients1/2 cup juice, any flavor

Additional Ingredients1/2 cup seltzer water

DirectionsCombine juice with seltzerwater. Serve and enjoy.

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Services 2 Recipe sourced from Utah Food Bank

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Fruit Punch

CSFP Ingredients1/2 cup apple juice 1/2 cup grape juice 1/2 cup orange juice

Additional Ingredients1/2 cup pineapple juice

DirectionsCombine apple, grape,orange, and pineapple juice. Serve and enjoy.

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Orange Dream Creamsicle SmoothieCSFP Ingredients

6 orange juice ice cubes* 2 Tbsp nonfat dry milk

Additional Ingredients1 navel orange, peeled 1/4 cup non-fat yogurt,plain 1/4 tsp vanilla extract

DirectionsCombine all ingredients inblender. Blend until smooth. Pour into glass and drinkimmediately.

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Services 1 Recipe sourced from Colorado CSFP

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pour orange juice into icecube tray and freeze touse in smoothies.

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Peanut Butter Hummus

CSFP Ingredients2/3 cup great northernbeans, dry 1/4 cup peanut butter

Additional Ingredients2 cups water 1/4 cup maple syrup 1 tsp vanilla 1/4 tsp cinnamon

DirectionsIn a medium-size bowl, soakbeans in 2 cups waterovernight. Drain the water and rinsebeans. Combine all ingredients in afood processor or blender.Process until smooth. Serve with apple slices,graham crackers, or as asandwich spread.

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Pinto Bean Hummus

CSFP Ingredients2/3 cup pinto beans, dry

Additional Ingredients2 cups water 2 Tbsp oil 2 Tbsp water 1 small garlic clove 1 tsp Italian seasoning

DirectionsIn a medium-size bowl, soakbeans in 2 cups waterovernight. Drain the water and rinsebeans. Combine all ingredients in afood processor or blender.Process until smooth. Serve with chips or rawvegetables.

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Southwest Fruit Salsa

CSFP Ingredients1 can mixed fruit, drained

Additional Ingredients1/2 cup onion, chopped 2 Tbsp lime juice 1/4 cup green pepper,chopped 1/8 tsp black pepper

DirectionsPut all ingredients in a bowland mix well. Let stand atroom temperature at least 15minutes, or refrigerate up to 6hours before serving. Serve as an appetizer withtortilla chips or as a toppingfor grilled chicken, fish, meat,or pork.

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Services 6 Recipe sourced from USDA

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Spinach Dip

CSFP Ingredients1 can low-sodiumspinach, drained andchopped

Additional Ingredients1/2 cup plain low-fatyogurt 1/2 cup low-fat cottagecheese 1 green onion, sliced 1 tsp chili powder 1 tsp lemon juice

DirectionsCombine yogurt and cottagecheese, stir until smooth. Stir in spinach, onion, chilipowder, and lemon juice. Place in serving dish, cover,and refrigerate until ready toserve. Serve with crackers,breadsticks, or rawvegetables.

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SoupsThere is nothing quite so comforting as a nice, warmbowl of soup. In this section, find a number ofinexpensive, easy to prepare soups, stews, andchowders that can brighten even the darkest day.

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Beef Stew and Rice

CSFP Ingredients1 1/2 cups rice,uncooked 1 can beef stew

Additional Ingredients3 cups water Pepper, to taste

DirectionsBring 3 cups water to a boil ina medium pot. Add 1 1/2 cups rice. Bring to aboil again. Reduce the heat to low,cover, and cook 15 minutes oruntil water is absorbed. Remove rice from heat andset aside. In a sauce pan, heat stew.Add pepper to taste. Spoon 1/2 cup of rice and 1/2cup of stew into bowls andserve.

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Chicken and Vegetable SoupCSFP Ingredients

1 can diced tomatoes,undrained 1 can low-sodium mixedvegetables, undrained 1/2 cup canned chicken,drained

Additional Ingredients1 onion, chopped 1 can low-sodium chickenbroth 1/4 tsp thyme 1/8 tsp ground pepper

DirectionsPlace tomatoes and broth intoa pan. Cook on medium heatuntil they boil. Add the onion, turn the heat tolow and simmer for 5 minutes. Add ground pepper, mixedvegetables, and chicken. Ifusing thyme, add that in too. Cook for 2 minutes. Serve warm.

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Chicken Noodle Soup

CSFP Ingredients2 cups sliced potatoes,drained and diced 1/2 cup low-sodiumcarrots, drained anddiced 1/2 cup canned chicken,drained and chopped 1/2 cup shelf-stable 1%milk 1/2 cup macaroni orrotini, uncooked

Additional Ingredients1/2 cup celery, diced 1 tsp oil 3 Tbsp flour 1/2 tsp garlic powder 3 cups reduced fatchicken broth

DirectionsIn a saucepan over mediumheat, sauté celery in oil for 5minutes. Add in potatoes andcarrots. Sprinkle flour and garlicpowder over vegetables andstir for 1 minute. Stir in chicken broth, cover,and cook for 5 minutes. Add chicken, milk, water, andnoodles. Cover and cook overlow heat until noodles aretender. (10-15 minutes). Serve warm.

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Services 8 Recipe sourced from Wisconsin CSFP

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Chicken Rice Soup

CSFP Ingredients1 cup rice, uncooked 1 can chicken, drained 1 can low-sodium greenbeans, drained

Additional Ingredients2 cups water 5 celery stalks, chopped 1 medium onion,chopped 1 1/2 cups carrots,peeled and chopped 1 chicken bouillon cube 1 tsp black pepper 4 cups water

DirectionsBring 2 cups water to a boil ina medium pot. Add 1 cup rice. Bring to a boilagain. Reduce the heat to low,cover, and cook 15 minutes oruntil water is absorbed. Remove rice from heat andset aside. In a large pot over medium-high heat, combine the celery,onion, carrots, bouillon, blackpepper, and 4 cups of water. Bring to a boil. Reduce heat to medium andcook 30 minutes. Stir cooked rice, chicken, andgreen beans into soup potand cook 5 minutes. Serve immediately.

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Cream of Carrot Soup

CSFP Ingredients2 cans low-sodium slicedcarrots, chopped 1/2 cup rice 2 cups shelf-stable 1%milk

Additional Ingredients2 cups water 1/4 cup celery, diced 2 medium onions, sliced 4 Tbsp butter ormargarine 2 Tbsp flour Salt and pepper, to taste

DirectionsIn a large saucepan, overmedium heat, sauté the onion. Add in the flour, salt andpepper, and stir until slightlythick. Add water, rice, carrots, andcelery together in a large pot.Heat to boil. Gradually pour onion mixtureinto celery, carrot, and ricemixture. Cook over medium heat 15 to20 minutes until rice is tender. Serve warm.

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Creamy Tomato Soup

CSFP Ingredients2 1/2 cups low-sodiumtomato juice 2 cups shelf-stable 1%milk

Additional Ingredients1 medium onion, diced 1/4 cup water 2 Tbsp flour

DirectionsIn a large saucepan, overmedium heat, sauté the onionin 1/4 cup water until soft,about 5 minutes. Add in the flour and stir untilslightly thick. Add tomato juice and milk. Cook over medium heat for 5minutes stirring constantly. Serve warm.

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Farina Dumplings and StewCSFP Ingredients

3/4 cup shelf-stable 1%milk 1/4 cup farina 1 can beef stew

Additional Ingredients1 egg 1 Tbsp butter ormargarine

DirectionsIn a small saucepan, bringmilk to a simmer over mediumheat. Remove from heat. Stir inegg, butter or margarine, andfarina. Mix well. Place beef stew in a medium-size pot and bring to a boil. Drop farina mixture into thebeef stew by the tablespoonto create dumplings. Cook 8to 10 minutes or until thedumplings have doubled insize.

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Great Northern Bean SoupCSFP Ingredients

2 cups great northernbeans, dry 1/2 can canned chicken 1/2 can low-sodium dicedtomatoes

Additional Ingredients3 cups water 1/2 cup onion, chopped 1/2 cup ham, chopped 2 Tbsp vegetable oil 8 cups water 1 Tbsp distilled whitevinegar

DirectionsIn a medium-size bowl, soakbeans in 3 cup waterovernight. Drain the water and rinsebeans. In a large pot, brown onion,chicken, and ham in oil overmedium to high heat for about5 minutes. Add water and beans to pot.Mix well. Bring pot to a boil and cookfor 5 minutes. Lower heat and cook forabout 1 hour. Stir pot every 15minutes. Add tomatoes and vinegar topot. Keep cooking over lowheat for about 20 minutes. Serve hot.

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Hearty Lasagna Soup

CSFP Ingredients1 can beef 1 can diced tomatoes 1 1/2 cup rotini, dry 1/4 cup reduced fatAmerican cheese, cubed

Additional Ingredients4 cups beef broth 1 tsp dried onion 1/4 tsp garlic powder 1/2 tsp Italian seasoning

DirectionsHeat canned beef in large pot,drained if needed. Add broth, dried choppedonions, seasonings, andtomatoes. Heat to a boil. Stir in pasta and cook overmedium heat until pasta istender. Stir in cheese until melted. Serve hot.

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Lemon Chicken Soup

CSFP Ingredients2 cans chicken, drained 1 cup rice Additional Ingredients3 cups chicken broth 1 can cream of chickensoup 1/4 cup lemon juice

DirectionsCombine chicken broth andcanned chicken in a pot, bringto a boil. Add rice, simmer until rice istender, 15 to 20 minutes. Stir in cream of chicken soupand lemon juice. Cook, stirring occasionally,until soup is hot. Serve hot.

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Potato Corn Chowder

CSFP Ingredients1 can low-sodiumpotatoes, drained andchopped 1 can low-sodium corn,drained 1/2 cup Americancheese, cubed

Additional Ingredients1 Tbsp margarine orbutter 1 onion, chopped 1 tsp black pepper 1 can evaporated milk 3 Tbsp flour 3/4 cup water

DirectionsIn a medium-size pot overmedium heat, cook the onionand potatoes until soft. Add the corn, pepper, andmilk and stir well. In a separate bowl, mixtogether the flour and water(mixture will be thick). Pour flour mixture into pot,stirring well. Add the cheese. Cook over low heat for 20minutes or until thick. Serve warm.

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Salmon Chowder

CSFP Ingredients1 can pink salmon,drained 1 can low-sodiumpotatoes, diced 1 can low-sodium corn,drained

Additional Ingredients1 Tbsp vegetable oil 1/2 cup onion, chopped 3 1/2 cup low sodiumchicken broth (orvegetable broth) 1/4 tsp black pepper 1/2 tsp dried dill (if youlike) 1 1/2 cups evaporatedmilk

DirectionsIn a large saucepan overmedium heat, cook the onionsin vegetable oil until soft,about 5 minutes. Stir in chicken broth, potatoes,corn, and black pepper. Bringto a boil, lower the heat, andcook for 5 minutes. Add the salmon and milk. Ifusing dill, add that too. Cook 5minutes. Serve warm.

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Spring Vegetable Soup

CSFP Ingredients3/4 cup instant nonfat drymilk 1 can low-sodium slicedpotatoes, drained 1 can low-sodium slicedcarrots, drained 1 can low-sodium greenbeans, drained

Additional Ingredients1 Tbsp vegetable oil 1 medium onion, diced 1 Tbsp garlic powder 5 stalks celery, diced 2 Tbsp flour 2 cans chicken broth 4 cups water 2 Tbsp parsley 1 Tbsp dill Salt and pepper to taste

DirectionsIn a large saucepan overmedium heat, sauté onion,garlic pwder, and celery in oilfor 5 minutes. Stir in flour. Add chickenbroth, water, and nonfat drymilk. Stir until blended. Add potatoes, carrots, greenbeans, salt and pepper,parsley, and dill. Reduce heatto low. Simmer 20 minutes,stir occasionally. Serve warm.

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Tomato Basil Soup

CSFP Ingredients1 can diced tomatoes,drained and chopped 2/3 cup nonfat dry milk

Additional Ingredients2 cups water 1 onion, chopped 1 Tbsp oil 2 garlic cloves, crushed 1/8 tsp red pepper,ground 1 tsp basil, dry Salt and pepper, to taste

DirectionsMix dry milk with water. Setaside. In a medium saucepan, cookonion in oil over medium heat,stirring frequently until goldenbrown, about 4 minutes. Add garlic and cook 1 minutelonger. Add choppedtomatoes. Cook uncovered over mediumheat for 10 minutes. Spoon 3/4 of mixture into foodprocessor or blendercontainer; puree until smooth.Return to saucepan. Add red pepper, basil, andreconstituted milk to the soup.Heat until hot, but do not boil.Season to taste with salt andpepper (optional). Serve warm.

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Two Bean Chili

CSFP Ingredients2/3 cup light red kidneybeans, dry 1/2 can low-sodiumvegetarian beans 2 1/2 cups low-sodiumtomato juice

Additional Ingredients1 cup water 1/2 pound ground beef 1/2 cup onion, diced 1 teaspoon chili powder 1/4 teaspoon pepper

DirectionsIn a medium-size bowl, soakbeans in 1 cup waterovernight. Drain the water and rinsebeans. In a medium-sized pot, brownground beef over medium tohigh heat for 8 to 10 minutes.Drain off fat. Add all the other ingredientsto the pot. Cook over low heat for about40 minutes. Serve immediately. Can be served with CSFPlow-fat American cheese.

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Vegetable-Beef Soup

CSFP Ingredients1/3 cup light red kidneybeans, dry 1 cup macaroni, dry 1 can beef 1 can low-sodium carrots,drained 1 can low-sodium corn,drained 2 cans low-sodiumtomatoes, undrained

Additional Ingredients1/2 cup water 16 cups water 1 Tbsp vegetable oil 1 onion, chopped 4 cups water (for soup)

DirectionsIn a medium-size bowl, soakbeans in 1/2 cup waterovernight. Drain the water and rinsebeans. Bring 16 cups water to a boil. Add macaroni. Bring to boilagain. Stir often. Cook macaroni uncoveredapproximately 8 to 10minutes. Remove from heat and drainwell. In a large pot over mediumheat, cook onion in vegetableoil for about 5 minutes, stirringoften, until onion is soft. Add beef to onions and cookfor about 1 minute. Add 4 cups water, kidneybeans, carrots, corn,tomatoes, and cooked pastato the beef and onion mixture. Heat on high for 10 minutes. Serve warm.

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SaladsAccording to the USDA's MyPlate food guide, adultmales 51 years or older are recommended to have 2 1/2cups of vegetables a day. For adult women 51 years orolder, the recommendation for vegetables is 2 cups aday. That's more than the daily recommended amountsof fruits, grains, or proteins. (But not as much as the 3cups a day recommendation of dairy.) Rather than an afterthought, salads should be animportant part of your meal.

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Chicken Pasta Salad

CSFP Ingredients1 cup macaroni, dry 1 1/2 cups cannedchicken, drained 1/2 cup low-sodium corn,drained 1/2 cup low-sodium peas,drained

Additional Ingredients8 cups water 1 cup diced bell pepper 1/2 cup sliced greenonion 1 cup shredded yellowsquash 1 can low-sodium blackbeans, rinsed anddrained 1/2 cup reduced fat, low-sodium Italian styledressing

DirectionsBring 8 cups water to a boil. Add macaroni. Bring to boilagain. Stir often. Cook macaroni uncoveredapproximately 8 to 10minutes. Remove from heat and drainwell. Combine pasta with all otheringredients except dressing ina large bowl. Toss gently with saladdressing. Chill for several hours toblend flavors.

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Corn and Bean Medley

CSFP Ingredients1/4 cup kidney beans, dry 3 Tbsp low-sodium cornliquid 1 cup low-sodium corn,drained

Additional Ingredients3/4 cup water 1/4 cup onion, chopped 3/4 tsp chili powderpepper flakes (if you like)

DirectionsIn a medium-size bowl, soakbeans in 1 cup waterovernight. Drain the water and rinsebeans. Heat 3 Tbsp of liquid fromcanned corn in saucepan. Cook onion in liquid until soft,about 2 minutes. Add corn, kidney beans, chilipowder, and hot red pepperflakes to onion mixture. Cook over low heat for about10 minutes.

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Green Bean and Tuna SaladCSFP Ingredients

1 1/2 cup macaroni, dry 1 can low-sodium greenbeans, drained 1/2 can tuna, drained andflaked with a fork

Additional Ingredients12 cups water 1/2 cup sweet pickles,diced (if you like) 1/2 cup onions (diced) 1 cup plain low-fat yogurt 1/2 cup light mayonnaise 1 1/2 Tbsp lemon juice 1/2 tsp pepper

DirectionsBring 12 cups water to a boil. Add macaroni. Bring to boilagain. Stir often. Cook macaroni uncoveredapproximately 8 to 10minutes. Remove from heat and drainwell. Combine pasta with greenbeans, onions, and tuna. Ifusing sweet pickles, add thattoo. Mix yogurt, mayonnaise,lemon juice, and peppertogether and toss withmacaroni mixture. Chill for several hours toblend flavors.

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Picnic Pasta Salad

CSFP Ingredients2 cup macaroni, dry 1 can low-sodium peas,drained 1 can low-sodium corn,drained

Additional Ingredients8 cups water 1 cup red pepper, thinlysliced into strips 1/2 cup reduced fat, low-sodium Italian styledressing

DirectionsBring 8 cups water to a boil. Add macaroni. Bring to boilagain. Stir often. Cook macaroni uncoveredapproximately 8 to 10minutes. Remove from heat and drainwell. Combine pasta, corn peas,and red peppers in bowl. Toss with dressing.

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Services 5 Recipe sourced from DelMonte.com

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Sea Breeze Salad

CSFP Ingredients2 cups macaroni, dry 1/2 can tuna, drained andflaked with a fork 1/2 can diced tomatoes,drained

Additional Ingredients8 cups water 1/2 cup olives, sliced 1/4 green pepper, diced 1/4 onion, cut in rings 1/2 cup reduced fat, low-sodium Italian styledressing 1 medium cucumber,sliced

DirectionsBring 8 cups water to a boil. Add macaroni. Bring to boilagain. Stir often. Cook macaroni uncoveredapproximately 8 to 10minutes. Remove from heat and drainwell. Combine all ingredients andmix well. Refrigerate for 1 hour. Tossbefore serving.

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Summer Kidney Bean SaladCSFP Ingredients

3/4 cup kidney beans, dry 1 can corn, drained 1 can diced tomatoes

Additional Ingredients2 1/4 cups water 1 Tbsp white vinegar 1 Tbsp brown sugar 1/8 tsp ground cumin 1/2 Tbsp dried onionflakes Salt and pepper, to taste

DirectionsIn a medium-size bowl, soakbeans in 1 cup waterovernight. Drain the water and rinsebeans. Combine kidney beans, corn,and tomatoes in a salad bowl. Whisk together vinegar,brown sugar, cumin, onionflakes, salt, and pepper in aseparate bowl. Spoon liquidfrom bowl of kidney beanmixture into dressing ifneeded for extra moisture.Mix until brown sugar hasdissolved. Pour dressing over beanmixture and stir to combine. Refrigerate at least 1 hourbefore serving.

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Vegetable Salad

CSFP Ingredients1 can corn, drained 1 can low-sodium carrots,drained 1 can low-sodium greenbeans, drained 1 can diced tomatoes,chopped 1/3 cup tomato juice fromcanned tomatoes

Additional Ingredients1 Tbsp onion, chopped 1 Tbsp green pepper,chopped 1/4 cup vegetable oil 1/3 cup vinegar 2 Tbsp corn syrup 1/8 tsp black pepper

DirectionsMix corn, carrots, greenbeans, tomatoes, onion, andgreen pepper in a large bowl. Mix together all otheringredients in a separatebowl. Pour over vegetables. Cover and set aside for atleast 3 hours in therefrigerator.

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Yummy Green Beans

CSFP Ingredients1/2 cup rice, uncooked 2 cans low-sodium greenbeans, drained 1/2 cup shelf-stable 1%milk 1 cup reduced fatAmerican cheese

Additional Ingredients1 cup water 1 can cream of chickensoup

DirectionsPreheat oven to 350⁰ F. Bring 1 cup water to a boil in amedium pot. Add 1/2 cup rice. Bring to boilagain. Reduce the heat to low,cover, and cook 15 minutes oruntil water is absorbed. Put green beans into acasserole dish. Mix together other ingredientsand pour over beans. Bake for 25-30 minutes. Serve warm.

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Main DishesWith a wide variety of dishes to choose from, thissection of the cookbook offers you a number of differentchoices for your meal. Better still, most of these mealsare easy to prepare and all of them are affordable. So treat yourself to something new.

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Baked Chicken Rice CasseroleCSFP Ingredients

1/3 cup rice, dry 1 can chicken, drained 2/3 cups nonfat dry milk 1 cup reduced fatAmerican cheese,shredded

Additional Ingredients2/3 cup water 1 can cream ofmushroom soup 1/2 cup chopped onion 1 1/2 cups lukewarmwater

DirectionsPreheat oven to 350⁰ F. Bring 2/3 cup water to a boil ina medium pot. Add 1/3 cup rice. Bring to aboil again. Reduce the heat to low,cover, and cook 15 minutes. Mix all ingredients except forcheese into rice and place ina large casserole dish. Coverthe casserole and bake at350⁰ F for 1 1/2 to 2 hours. Ten minutes before casseroleis done, take the casseroleout of oven and sprinkle theshredded cheese on top. Place the casserole back intothe oven uncovered for 10minutes. Serve warm.

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Barbecue Sloppy Joes

CSFP Ingredients2 cans beef 4 slices reduced fatAmerican cheese

Additional Ingredients1 small onion, finelychopped 3/4 cup barbecue sauce(any flavor) salt and pepper, to taste 4 hamburger buns

DirectionsIn a large nonstick skillet, sauté onion a few minutes. Add beef to onions andcontinue until cooked through. Add salt, pepper, andbarbecue sauce, stirring tocoat. Let simmer on fairly lowheat about 5 to 10 minutes. Spoon hot meat mixture ontop of bottom half of eachbun, top with a slice of cheeseon each, then top with otherhalf of bun. Serve warm.

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Bean and Rice Burittos

CSFP Ingredients2/3 cup light red kidneybeans, dry 2/3 cup rice Additional Ingredients2 cups water 1 1/3 cups water 1 onion, chopped tomedium size 8 flour tortillas (about 7 to8 inches each) 1/2 cup salsa, eithercanned or freshlyprepared 1/2 cup low-fat cheddarcheese, grated

DirectionsIn a medium-size bowl, soakbeans in 2 cups waterovernight. Drain the water and rinsebeans. Bring 1 1/3 cups water to aboil in a medium pot. Add 2/3 cup rice. Bring to boilagain. Reduce the heat to low,cover, and cook 15 minutes oruntil water is absorbed. Preheat oven to 300⁰ F. Mix the rice, onion, and beansin a bowl. Place the tortillas flat on abaking pan. Put about 1/2 cup of the beanand rice mixture in the middleof each tortilla. Fold the sides of the tortillaover to hold the rice andbeans. Bake for about 15 minutes. Add about a tablespoon ofsalsa and a tablespoon ofcheese to each burrito. Serve warm.

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Cheesy Beef and MacaroniCSFP Ingredients

2 cups macaroni, dry 1 can chili without beans 1 1/2 cups shelf-stable1% milk 1 lb reduced fat AmericanCheese, cubed

Additional Ingredients8 cups water 1 large onion, diced 1 Tbsp oil 2 Tbsp butter ormargarine

DirectionsBring 8 cups water to a boil. Add macaroni. Bring to boilagain. Stir often. Cook macaroni uncoveredapproximately 8 to 10minutes. Remove from heat and drainwell before serving. In a large pot, sauté onion inoil for 5 minutes. Add beef and cook for 5 moreminutes. Combine macaroni, milk,butter or margarine, andcubed cheese with beef andonion mixture. Heat on low for 10 minutes,stir frequently until cheese ismelted. Serve warm.

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Cheesy Chicken, Broccoli, and Rice BakeCSFP Ingredients

1 1/4 cup rice, dry 1/2 cup shelf-stable 1%milk 1 cup chicken, drainedand cubed

Additional Ingredients2 1/2 cups water 2 Tbsp onion, chopped 1/8 tsp black pepper 1/2 clove garlic 3/4 cup cream ofmushroom soup 1 cup broccoli, pieces 1/3 cup reduced fatcheddar cheese, grated

DirectionsPreheat oven to 350⁰ F. In a large saucepan, bringwater to boil. Add rice, onion,and garlic. Cook for about 20minutes or until rice is soft. While rice is cooking combinemilk, soup, and pepper. Mixwell. When rice is donecombine with milk mixture,chicken, and broccoli. Mixwell. Grease 9x13 pan and pourmixture into pan. bake in thepreheated oven for 18minutes. Sprinkle withcheese. bake for another 6minutes or until cheese ismelted. Serve immediately.

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Chicken with Vegetables and RiceCSFP Ingredients

1/3 cup rice, dry 1 can low-sodium carrots,drained 1/2 can chicken, drained 1/2 can low-sodiumgreen peas, drained

Additional Ingredients2/3 cup water 1/2 chicken bouillon cube 1 tsp basil, dried 1/2 cup water

DirectionsBring 2/3 cups water to a boilin a medium pot. Add 1/3 cup rice. Bring to boilagain. Reduce the heat to low,cover, and cook 15 minutes oruntil water is absorbed. Combine carrots, chicken,bouillon, and 1/2 cup water inmedium-size saucepan. Ifusing basil, add that too. Bringto boil. Stir in rice; then add peas.Remove from heat. Cover and let stand 2minutes. Stir gently and serve warm.

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59

Easy Chicken Spaghetti

CSFP Ingredients1/2 package spaghetti,dry 2 cans chicken, drained 1/2 cup reduced fatAmerican cheese, cubed 1 can diced tomatoes 2 Tbsp shelf-stable 1%milk

Additional Ingredients4 cups water 1 can cream of chickensoup 1 can mushroom piecesand stems, drained

DirectionsPreheat oven to 350⁰ F. Bring 4 cups water to a boil. Add spaghetti. Bring to boilagain. Stir often. Cook macaroni uncoveredapproximately 8 to 10minutes. Remove from heat and drainwell. In a large skillet, add chicken,cheese, cream of chickensoup, diced tomatoes,mushroom pieces, and 2 Tbspmilk. Cook and stir 5 minutes oruntil cheese is completelymelted and mixture is wellblended. Drain spaghetti, add tochicken mixture, mix lightly. Spoon into 9-inch square pansprayed with cooking spray. Bake 30 to 35 minutes. Serve warm.

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One-Pot Tuna Mac

CSFP Ingredients2 cups macaroni, dry 3/4 lb reduced fatAmerican cheese, cubed 1/3 cup shelf-stable 1%milk 1 can low-sodium peas,drained 1 can canned tuna,drained and flaked

Additional Ingredients8 cups water

DirectionsBring 8 cups water to a boil. Add macaroni. Bring to boilagain. Stir often. Cook macaroni uncoveredapproximately 8 to 10minutes. Remove from heat and drainwell, return to pan. Stir in cheese and milk. Cookon low heat until cheese iscompletely melted andmixture is well blended,stirring frequently. Stir in peas and tuna. Cook onlow heat 1 to 2 minutes oruntil heated through, stiroccasionally. Serve warm.

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Pasta Primavera

CSFP Ingredients1/2 box macaroni, dry 1/2 can low-sodiumcarrots, drained 1/2 can low-sodium corn,drained 1/2 can low-sodium greenbeans, drained 2 cans diced tomatoes

Additional Ingredients8 cups water 1 Tbsp vegetable oil 1 onion, chopped 2 cloves garlic, chopped 1/2 cup water 2 Tbsp dried oregano

DirectionsBring 8 cups water to a boil. Add macaroni. Bring to boilagain. Stir often. Cook macaroni uncoveredapproximately 8 to 10minutes. Remove from heat and drainwell before serving. In a large skillet over mediumheat, cook onion and garlic inoil until soft. Add 1/2 cup water, carrots,corn, green beans, tomatoes,and oregano. Cook 5 minutesor until hot. Pour vegetables over cookedmacaroni. Serve warm.

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Salmon Casserole

CSFP Ingredients1 can pink salmon,drained 1 cup macaroni 1 cup low-sodium cannedpeas, drained Additional Ingredients1 cup water 2 Tbsp butter 1 small onion, chopped 2/3 cup evaporated milk 2 Tbsp flour 1 cup reduced-fatcheddar cheese,shredded

DirectionsMix macaroni, water, andbutter in a microwave safebowl. Cover loosely andmicrowave for 3 minutes. Stir in milk and flour, coveragain and microwave 3minutes. Add salmon and microwave 2minutes. Stir in cheese and peas, andmicrowave 1 minute. Serve warm.

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63

South of the Border Beef and VeggiesCSFP Ingredients

1 cup rice, uncooked 1 can beef, drained 1 can diced tomatoes,undrained 1 can corn, drained 1 can low-sodium peas,drained 1 cup reduced fatAmerican cheese,shredded Additional Ingredients2 cups water 1 (1.25 oz) package tacoseasoning 2/3 cup water

DirectionsIn a saucepan over high heat,bring rice and 2 cups water toa boil. Cover and reduce heatto low. Cook 20 minutes oruntil all water is absorbed intorice. In a separate saucepan overmedium heat, cook beef for 5minutes. Add in tacoseasoning and 2/3 cup water.Cook for another 5 minutes. Add tomatoes, corn, peas,and cheese to beef mixture.Stir and heat for 5 minutes.Add in cooked rice. Stir and serve warm.

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Spaghetti Bake

CSFP Ingredients1/2 box spaghetti 1 1/2 cups cannedchicken, drained 2 cans low-sodiumtomatoes, not drained

Additional Ingredients3 1/2 cups water 1 Tbsp vegetable oil 2 cloves garlic, chopped 1 tsp dried oregano (ifyou like) 1/4 tsp black pepper 3/4 cup reduced-fatcheddar cheese,shredded

DirectionsPreheat oven to 350⁰ F. Bring 3 1/2 cups water to aboil. Add spaghetti. Bring to boilagain. Stir often. Cook spaghetti uncoveredapproximately 8 to 10minutes. Remove from heat and drainwell before serving. Place spaghetti in a 9x9-inchbaking dish. In a large skillet over mediumheat, combine chicken, garlic,and pepper. If using oregano,add that too. Cook in oil untilhot, about 5 minutes. Stir in tomatoes. Lower theheat and cook for 10 minutes. Spoon tomato and chickenmixture over the spaghetti inthe baking dish. Sprinkle withcheese. Bake for 30 minutes. Serve warm.

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Spring Chicken

CSFP Ingredients1 cup macaroni, dry 1 can chicken, drained 1 can low-sodium corn,drained 1 can diced tomatoes Additional Ingredients16 cups water 1 Tbsp vegetable oil 1 onion, chopped 1 zucchini, chopped 1/2 cup salsa 1/2 cup reduced-fatcheddar cheese,shredded

DirectionsBring 16 cups water to a boil. Add macaroni. Bring to boilagain. Stir often. Cook macaroni uncoveredapproximately 8 to 10minutes. Remove from heat and drainwell. In a large pan over mediumheat, cook onion and zucchiniin the oil until soft. Stir in salsa, chicken,tomatoes, corn, and cookedmacaroni. Cook for 10minutes over medium heat. Remove from heat and stir incheese until melted. Serve warm.

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Tuna Bake

CSFP Ingredients1 cup macaroni, dry 3/4 cup reduced fatAmerican cheese, cubed 1 cup low-sodium mixedvegetables, drained 1 can tuna, drained

Additional Ingredients4 cups water 1 can low-sodium creamof mushroom soup 1 can evaporated milk

DirectionsPreheat oven to 350⁰ F. Bring 4 cups water to a boil. Add macaroni. Bring to boilagain. Stir often. Cook macaroni uncoveredapproximately 8 to 10minutes. Remove from heat and drainwell. Place all ingredients in a 9x13inch baking dish or casseroledish and stir well. Bake for 45 minutes to 1 houruntil bubbling. Serve warm.

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Vegetable Noodles

CSFP Ingredients1 package spaghetti, dry 1 can low-sodium mixedvegetables, drained 1 cup canned low-sodiumspaghetti sauce 1/2 cup Americancheese, shredded

Additional Ingredients6 cups water

DirectionsBring 6 cups water to a boil. Add spaghetti. Bring to boilagain. Stir often. Cook spaghetti uncoveredapproximately 8 to 10minutes. Remove from heat and drainwell. Return cooked, drainednoodles back to cooking pot.Add vegetables and spaghettisauce. Cook over mediumheat until the vegetables arehot. Sprinkle with cheese beforeserving.

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SidesNot only do side dishes enrich any meal, but they canalso stand on their own as a light meal in and ofthemselves. Enjoy the dishes found in this section of thecookbook as you complement a bigger meal or preparea smaller one.

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California Potato MedleyCSFP Ingredients

1 can low-sodium slicedpotatoes, drained 1 cup low-sodium corn,drained 1/2 cup low-sodiumtomatoes, drained andchopped 1/4 cup Americancheese, shredded

Additional IngredientsNonstick cooking spray 1/2 green pepper,chopped 1/2 tsp dried oregano Black pepper to taste

DirectionsSpray a skillet with nonstickcooking spray. Cook green pepper untiltender on medium heat. Add potatoes and cook overmedium heat for 1 minute. Stir in corn, tomato, andoregano. Heat thoroughly for2 to 3 minutes. Season with black pepper. Sprinkle each serving with asmall amount of cheese. Serve warm.

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Fried Rice

CSFP Ingredients1 cup rice, dry 1 can low-sodium carrots,drained and chopped 1 can low-sodium peas,drained 1 can low-sodium beans,drained

Additional Ingredients2 cups water 1 Tbsp oil 1 egg Soy sauce to taste

DirectionsIn saucepan, combine riceand water. Bring to a boil.Reduce heat, cover, andsimmer for 20 minutes. Heat skillet over high heat.Add oil, stir in carrots, greenbeans, and peas. Crack inegg, stirring quickly toscramble with vegetables. Stirin cooked rice. Shake in soysauce, and toss rice to coat. Serve warm.

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Green Bean and Rice CasseroleCSFP Ingredients

1/2 cup rice, uncooked 1 can low-sodium greenbeans, drained 1 can low-sodium dicedtomatoes, undrained

Additional Ingredients1/2 cup onion, chopped 2 tsp oil 1 cup water

DirectionsIn a medium-size pan, cookonions in oil until they start toturn light brown. Add the rice, green beans,tomatoes, and water. Bring to a boil. Cover the pot with a lid andcook over low heat for 10minutes. Mix and serve warm.

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Italian Style Vegetables

CSFP Ingredients1 cup diced tomatoes,drained and chopped 1 cup low-sodium greenbeans, drained 2 cups low-sodium corn,drained

Additional Ingredients2 Tbsp vegetable oil 1 medium onion, sliced 2 small zucchinis, sliced 1 garlic clove, chopped 1/2 tsp dry oregano (ifyou like)

DirectionsHeat oil in skillet; cook onionover medium heat until soft. Add zucchinis, green beans,corn, and garlic. If usingoregano, add that too. Cook over medium heat for 5to 7 minutes or until tender.Add tomatoes in the lastminute of cooking. Stiroccasionally. Serve warm.

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Macaroni and Cheese

CSFP Ingredients2 cups macaroni, dry 1 cup shelf-stable 1%milk 1 1/2 cup reduced fatAmerican cheese,shredded

Additional Ingredients8 cups water 2 Tbsp margarine orbutter 1/4 cup breadcrumbs*

DirectionsPreheat oven to 350⁰ F. Bring 8 cups water to a boil. Add macaroni. Bring to boilagain. Stir often. Cook macaroni uncoveredapproximately 8 to 10minutes. Remove from heat and drainwell. In a large pot, combinedrained macaroni, milk,margarine or butter, andshredded cheese. Heat on low for 10 minutes,stirring frequently. Place mixture in a casseroledish. Sprinkle top withbreadcrumbs. Bake at 350⁰ F for 15minutes. Serve warm.

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make your ownbreadcrumbs bycombining crushed CSFPoat circles cereal withpaprika, parsley,oregano, garlic and onionpowder, and oil

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Rainbow Rice

CSFP Ingredients1 cup rice, uncooked 1 can low-sodium carrots,drained 1 can corn, drained 1 can low-sodium peas,drained 2 cans diced tomatoes,undrained

Additional Ingredients1 large onion, diced 1 Tbsp oil 2 cups chicken broth 1 Tbsp basil 1 Tbsp oregano

DirectionsIn a large saucepan overmedium heat, sauté onion anduncooked rice in oil for 5minutes. Add in chicken broth, bring toa boil, cover and reduce heatto low. Cook for 20 minutes. Once rice is cooked, add inremaining ingredients, stir andheat for 5 minutes overmedium heat. Serve warm.

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Spanish Macaroni

CSFP Ingredients1 cup pinto beans, dry 1 can diced tomatoes,undrained 1 1/2 cups macaroni

Additional Ingredients3 cups water 1/2 cup onion, chopped 1/2 green pepper,chopped 1 1/2 cups water 1 (8 oz) can tomatosauce 2 tsp chili powder 1 tsp cumin

DirectionsIn a medium-size bowl, soakbeans in 3 cup waterovernight. Drain the water and rinsebeans. In a large skillet, sauté onionin 1 Tbsp water on mediumheat until translucent. Add green pepper and cookanother 2 minutes. Add remaining ingredients,except macaroni, and cookuntil vegetables are tender. Stir macaroni into mixture andreduce heat to low. Cover and cook untilmacaroni is tender, 10-15minutes. Serve warm.

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Spanish-Style Rice

CSFP Ingredients4 cups low-sodiumtomato juice 1 cup rice 2 cups low sodium mixedvegetables, drained

Additional Ingredients1 Tbsp vegetable oil 1 tsp dried basil leaves (ifyou like) 1/4 tsp garlic powder

DirectionsHeat oil in a 10-inch skilletover medium heat. Add riceand cook for 30 seconds,stirring constantly. Add tomato juice and garlicpowder and heat to a boil. Ifusing basil, add that too. Reduce heat to low. Coverand cook for 15 minutes. Add vegetables to the skillet.Cover and cook for 10minutes or until rice andvegetables are soft and mostof the liquid is gone.

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Services 4 Recipe sourced from USDA/V8juice.com

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Vegetable Medley

CSFP Ingredients1/2 can low-sodiumcarrots, drained 1/2 can corn, drained 1/2 can low-sodium greenbeans, drained 1/2 can low-sodium peas,drained 1/2 can low-sodiumpotatoes, drained 1/4 cup AmericanCheese, shredded

Additional Ingredients1 medium onion, diced 1 Tbsp margarine orbutter Salt and pepper, to taste

DirectionsIn a sauce pan, sauté onion inmargarine or butter overmedium heat until soft. Add carrots, corn, greenbeans, peas, and potatoes.Stir and cook for 3-5 minutesor until vegetables are hot. Add in shredded cheese,stirring constantly until cheesemelts. Season to taste with salt andpepper. If mixture is too thick,add water or milk.

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Vegetarian Stuffed PeppersCSFP Ingredients

1/2 cup rice, dry 1 cup American cheese,cubed 1 cup nonfat dry milk 1 can low-sodium corn,drained 1 can diced tomatoes,drained

Additional Ingredients1 cup water 2 eggs 1 onion, chopped 1/2 tsp black pepper 1 1/2 tsp garlic powder 3 medium green peppers,cut in halves, centerremoved

DirectionsPreheat oven to 350⁰ F. Bring 1 cup water to a boil in amedium pot. Add 1/2 cup rice. Bring to boilagain. Reduce the heat to low,cover, and cook 15 minutes oruntil water is absorbed. In a large bowl, combine theeggs, nonfat dry milk, rice,cheese, corn, onion, blackpepper, and garlic powder. Place green pepper halves ina 9x9-inch baking dish. Spoon mixture into pepperhalves until very full. Pourtomatoes over peppers. Bake for 35 to 40 minutes.

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DessertsWho doesn't love dessert? Especially when the dessertdoesn't leave you feeling guilty. The recipes in thissection should allow you a little indulgence without a lotof shame.

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Applesauce Cookies

CSFP Ingredients2 cups rolled oats 1/2 cup applesauce

Additional Ingredients1/2 cup pumpkin 1/4 cup sugar cinnamon, to taste

DirectionsPreheat oven to 350⁰ F andlightly grease baking tray. Blend oats in a blender onpulse, do not take them topowder. In a large mixing bowl,combine the oats, pumpkin,applesauce, and sugar. Mixwell. Using your hands, form intosmall balls and place on thebaking tray, pressing eachball into a cookie shape.Sprinkle lightly with cinnamonand bake for 12-15 minutes. Remove and allow to coolcompletely. Serve.

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Banana Berry Muffins

CSFP Ingredients4 Tbsp applesauce 1/4 cup rolled oats

Additional IngredientsNonstick cooking spray 1/4 cup sugar 1 egg white 2 ripe bananas, mashed 2 Tbsp water 1/2 cup flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4 cup blueberries orstrawberries (fresh orfrozen)

DirectionsPreheat oven to 350⁰ F. Spraya 12-cup muffin pan withnonstick cooking spray. In a medium-size bowl,combine applesauce, sugar,egg, banana, and water. Mixwell. In a large bowl mix flour, oats,baking powder, and bakingsoda. Add the applesauce mixtureto the bowl with the dryingredients; mix just untilbatter is moist. Gently add berries into themixture. Fill each muffin cup about 3/4full of batter. Bake for 25 to 30 minutesuntil lightly brown. Cool for 10 minutes andremove from pan.

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Easy Rice Pudding

CSFP Ingredients1/4 cup rice 3/4 cup nonfat dry milk

Additional Ingredients2 cups water 1/4 cup raisins 1/4 cup sugar 1 cup water 3/4 tsp vanilla dash of cinnamon ornutmeg

DirectionsBring 2 cups water to a boil ina medium pot. Add 1/4 cup rice. Bring to boilagain. Reduce the heat to low, addraisins, cover, and cook 20minutes. Combine dry milk, sugar, and1 cup water. Stir until mixed. Add mixed milk and sugar torice. Mix in vanilla. Simmer at low heat foranother 10 minutes. Chill. Sprinkle lightly withcinnamon or nutmeg, ifdesired.

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Services 6 Recipe sourced from Colorado CSFP

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No Bake Oatmeal Peanut Butter Cookies CSFP Ingredients

1/4 shelf-stable 1% milk 1/4 cup peanut butter 2 cups rolled oats

Additional Ingredients1 cup sugar 1/4 cup margarine orbutter 2 Tbsp unsweetenedcocoa powder (if you like) 1 tsp vanilla extract

DirectionsPut sugar, milk, andmargarine or butter in asaucepan and bring to a boil.If using cocoa powder, addthat too. Remove from heat and stir invanilla and peanut butter untilpeanut butter is melted. Add oats and stir well. Drop by teaspoonfuls onto acookie sheet coated withcooking spray or covered withwaxed paper. Chill for 1 hour.

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Peach Crisp

CSFP Ingredients1 can peaches, drained 3/4 cup rolled outs

Additional Ingredients2 Tbsp margarine orbutter 1/2 cup sugar 1/4 cup flour 2 tsp cinnamon 1 tsp lemon juice

DirectionsPreheat oven to 375⁰ F. Spread sliced peaches on thebottom of a baking pan. Melt the margarine or butter ina saucepan. In a small bowl, mixeverything but the peaches.Stir until the mix is wellblended. Sprinkle the oat mix on top ofthe peaches. Bake for 20 minutes. Serve warm.

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Peach Smoothie Pops

CSFP Ingredients1 1/3 cups instant nonfatdry milk 2 cans canned peaches,drained

Additional Ingredients1 cup water 1 cup ice cubes 3 Tbsp sugar

DirectionsPlace all ingredients intoblender, cover, and blend untilsmooth. Pour into popsicle molds andinsert sticks or pour into icecube trays and placetoothpicks in each cube. Freeze until solid. Tip: You can make this withany kind of fruit you like.

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Peanut Butter Balls

CSFP Ingredients1 cup instant nonfat drymilk 1/2 cup peanut butter

Additional Ingredients1/2 cup honey 1/2 cup graham crackercrumbs

DirectionsIn a small bowl, mix the milkpowder, peanut butter, honey,and graham cracker crumbsuntil blended. Shape into 1 inch balls andchill. Serve.

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Peanut Butter Cookies

CSFP Ingredients2/3 cup peanut butter

Additional Ingredients2/3 cup sugar 1 egg 1 tsp vanilla extract

DirectionsPreheat oven to 350⁰ F. Combine all ingredientstogether in a large bowl andmix well. Drop by the tablespoon onto abacking sheet. Flatten cookieswith a fork. Bake 15 minutes.

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Peanut Butter Rice TreatsCSFP Ingredients

1/3 cup peanut butter 6 cups rice crisp cereal

Additional Ingredients2 Tbsp margarine orbutter 2 cups marshmallows

DirectionsSpray a 9x9-inch or 13X9-inchbaking pan with nonstickcooking spray. In a large pot, melt themargarine or butter andpeanut butter on the lowestheat. Add the marshmallows andmelt, stirring constantly, untilsmooth. Stir in the rice crisp. Press into the pan with cleanhands or the back of awooden spoon. Cool in the refrigerator untilfirm, about an hour. Cut intosquares.

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To receive a free Utah CSFP food box, contactthe Utah Food Bank at 801 887-1224

This institution is an equal opportunity provider.

2018

Documents

CSFP Cookbook - Table of Contents · Make cooking a hobby. Collect recipes or make your own. Make a menu for the week and include left-overs. Check out cookbooks from the library