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MARKET TO MEALTIME!
MARKET TO MEALTIME! FSNE
Funding for th
e SNAP-Ed progra
m provided by U
SDA in cooperat
ion with th
e Marylan
d Department o
f Human
Resources a
nd the Unive
rsity o
f Mary
land. T
he Universit
y of M
arylan
d Extensio
n will not d
iscrim
inate ag
ainst a
ny
person becau
se of race, a
ge, sex,
color, sexual o
rientat
ion, physi
cal or m
ental disa
bility, r
eligion, a
ncestry o
r
national o
rigin, m
arital
status, g
enetic inform
ation, p
olitical
affiliat
ion, and ge
nder identity
or expressio
n.
Always wash your hands
before preparing food
SUMMER
Makes: 6
servin
gs
Serving s
ize: 1
cup
Ingredien
ts:
Direction
s:
1. Preheat oven to 350 degrees.
2. In a large bowl, a
dd oats, half of th
e nuts, brown sugar, baking
powder, and cinnamon, and mix well.
3. In another bowl, b
eat together milk, egg, m
elted butter,
and vanilla
, if used.
4. Add the egg mixture to the oat m
ixture, and stir to combine.
5. Gently stir in blueberries and sliced bananas.
6. Spray 8x8-in
ch baking pan with cooking oil spray.
7. Pour mixture into pan and top with remaining chopped nuts.
8. Bake for 35-40 minutes.
Banana-Blueberr
y Bake
d Oatmeal
2 cups oats
½ cup nuts, chopped
2 Tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
2 cups nonfat or low-fa
t milk
1 egg
2 Tablespoons margarine or
butte
r, melte
d
2 teaspoons vanilla extract,
optio
nal
1½ cups blueberries, washed
2 bananas, peeled and sliced
Cooking oil spray
Make ahead and reheat in the microwave for a quick breakfast.
MARKET TO MEALTIME! FSNE
Funding for the SNAP-Ed program provided by USDA in cooperation with the Maryland Department of Human Resources and the University of Maryland. The University of Maryland Extension will not discriminate against any person because of race, age, sex, color, sexual orientation, physical or mental disability, religion, ancestry or national origin, marital status, genetic information, political affiliation, and gender identity or expression.
Always wash your hands before preparing food
SPRING Fruit and Spring Greens Salad
Makes: 5 servingsServing size: 1 cup
Ingredients:
Directions:1. In a large bowl, mix spinach or greens, fruit, and nuts.2. In a small bowl, mix oil, lemon juice, and honey to make dressing.3. Pour the dressing on top of the salad and mix. 4. Season with salt and pepper to taste.
4 cups spinach or salad greens, washed and dried1 cup strawberries, washed and sliced, or orange segments¼ cup nuts, chopped2 Tablespoons lemon juice2 Tablespoons vegetable oil1 Tablespoon honeySalt and black pepper to taste
Make half of your plate fruits and vegetables.
MARKET TO MEALTIME! FSNE
Funding for the SNAP-Ed program provided by USDA in cooperation with the Maryland Department of Human
Resources and the University of Maryland. The University of Maryland Extension will not discriminate against any
person because of race, age, sex, color, sexual orientation, physical or mental disability, religion, ancestry or
national origin, marital status, genetic information, political affiliation, and gender identity or expression.
Always wash your hands
before preparing food
FALL
Chicken Waldorf Salad
Makes: 6 servings
Serving size: ½ cup
Ingredients:
Directions:
1. Toss apples with orange juice.
2. Add mayonnaise, nuts, raisins or dried cranberries, curry
powder (if used), celery, onion, and chicken.
3. Stir, then refrigerate at least 1 hour before serving.
3 apples, washed, cored,
and chopped
3 Tablespoons orange juice
1/4 cup reduced-fat mayonnaise
1/4 cup nuts, chopped
1 cup raisins or dried
cranberries
2 stalks celery, washed
and chopped
½ onion, chopped
2 cups cooked chicken, diced
2 teaspoons curry powder,
optional
This recipe makes a great main dish salad for lunch or dinner.
MARKET TO MEALTIME!Greens, Roots , and Fruits
Market to Mealtime is an innovative program, developed by Maryland Food Supplement Nutrition Education (FSNE) to
encourage consumption of fruits and vegetables. The curriculum reflects the Maryland growing season highlighting
produce grown locally in spring, summer, and fall.
p poster displays p simple recipes p practical tips for families
p handout materials p lessons
Participants learn simple, low-cost ways to include more fruits and vegetables in meals and snacks. Recipes combine
seasonal fruits and vegetables with staple foods such as whole grains, lean protein, and low-fat dairy foods.
Market to Mealtime displays are an excellent resource for use in community settings including farmers’ markets, CSA
pick-ups, food banks and pantries, health departments, agency waiting rooms, and school-sponsored family events.
Tabletop poster displays have corresponding recipe cards and handouts for distribution.
FSNE
Funding for the SNAP-Ed program provided by USDA in cooperation with the Maryland Department of Human Resources and the University of Maryland. The University of Maryland Extension will not discriminate against any person because of race, age, sex, color, sexual orientation, physical or mental disability, religion, ancestry or national origin, marital status, genetic information, political affiliation, and gender identity or expression.
· Almost 100% of participants, who attend events with recipe demonstrations, report that they enjoy theway the recipe tasted; 91% believe their families would like the recipe as well.
· A majority of program participants report they plan to use the knowledge they gained during thesessions – nearly 8 out of 10 plan to buy the produce in the recipe they tasted.
· 76% of participants plan to involve their family in making the recipe they tasted.
Market to Mealtime: Making a Difference in Maryland Communities
For more information about Market to Mealtime or to become a collaborator contact Lynn Rubin in the FSNE State Office at 410-715-6903 or e-mail [email protected]