Recipe Source USDA MyPlate

Crispy Taquitos

Crispy Taquitos

Ingredients 3 servings Pico de Gallo 1/2 cup chicken (cooked, finely chopped) 1/2 cup corn (no salt added, canned or frozen, thawed) 1/4 cup green onion (chopped) 1/4 cup bell pepper (green, chopped) 1/2 cup cheddar cheese (shredded, reduced fat,…

Crispy Oven-Fried Chicken

Crispy Oven-Fried Chicken

Ingredients 1/2 cup milk, non-fat (or buttermilk) 1 teaspoon poultry seasoning 1 cup cornflakes, crumbled 1 1/2 tablespoons onion powder 1 1/2 tablespoons garlic powder 2 teaspoons black pepper 2 teaspoons hot pepper (dried crushed) 1 teaspoon ginger (ground) 4…

Crunchy Berry Parfait

Ingredients 1/2 cup yogurt, non-fat vanilla 1 cup blueberries or strawberries (fresh or frozen thawed) 1/2 cup low-fat granola (or crunchy cereal) Directions 1. Spoon yogurt into glass, then top with fruit and granola.   Notes – Can use fortified…

Crunchy Chicken Salad

Crunchy Chicken Salad

Ingredients 2 cups cooked chicken (chunked) 1/2 cup celery 1/4 cup green pepper 1/4 onion 1/2 cucumber 1/2 cup grapes 1 apple (small, diced, leave the peel on) 1/4 cup yogurt, plain Directions 1. Use leftover cooked chicken, or cook…

Crunchy Vegetable Wraps

Crunchy Vegetable Wraps

Ingredients 4 tablespoons cream cheese, low-fat 2 flour tortillas 1/2 tablespoon ranch seasoning mix (1/2 teaspoon) 1/4 cup broccoli (washed and chopped) 1/4 cup carrot (peeled and grated) 1/4 cup zucchini (washed and cut into small strips) 1/4 cup summer…

Crustless Pumpkin Pie

Crustless Pumpkin Pie

Ingredients 3/4 cup sugar 1/2 cup Master Mix 2 tablespoons vegetable oil 1 can evaporated milk, nonfat (about 13 oz) 2 egg 1 can pumpkin (16 ounces) 3 1/2 teaspoons pumpkin pie spice 2 teaspoons vanilla extract Directions 1. Preheat…

Crusty Rice with Tofu and Vegetables

Crusty Rice with Tofu and Vegetables

This blend of tofu and cooked rice combines corn, peas, carrots and seasonings pressed into a skillet and cooked into “crispy” goodness. Ingredients For the rice: 2 cups water 1 cup brown rice For the tofu and vegetables: 3 cups…

Homemade Mexican Black Beans and Rice with Cilantro

Cuban Beans and Rice

Ingredients 1 teaspoon olive oil 1 tablespoon garlic (minced) 1 cup onion (chopped) 1 cup green bell pepper (diced) 3 cups black beans (cooked) 2 cups chicken broth (low sodium) 1 tablespoon vinegar 1/2 teaspoon oregano (dried) black pepper (to…

Corn Salad with fresh basil

Corn Salad with Fresh Basil and Lemon

Ingredients 6 ears of corn (about 3 cups) 2 tablespoons chopped red onion 2 tablespoons lemon juice teaspoon sugar (pinch) 2 tablespoons olive oil 1 tablespoon chopped fresh basil (or 1 tsp dried basil) Directions Wash hands with soap and…

Cream of Broccoli Soup II

Cream of Broccoli Soup II

Ingredients 1 package frozen, chopped broccoli (10 ounces) 1 can carrots or mixed vegetables, drained 1 can cream of mushroom soup (10 ounces) 1 1/4 cups 1% low fat milk 1/3 cup grated cheddar cheese, low-fat (can use 1/4 to…

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