Super Stir Fry

Makes 2 servings

Serving Size: 1 cup

Ingredients

  • Choose 5 vegetables (½ cup of each)
    • Onion
    • Broccoli
    • Celery
    • Carrots
    • Peppers
    • Mushrooms
    • Squash
    • Zucchini
    • Cauliflower
  • Choose 1 starch (1 cup per person, cooked according to package directions)
    • Brown rice
    • White rice
    • Rice noodles
    • Whole-wheat spaghetti noodles
  • Other Ingredients
    • ¼ cup stir-fry sauce (see recipe below)
    • 1-2 tablespoons vegetable oil

Directions

  1. Wash and chop selected vegetables into small evenly sized pieces. You may cut them into circles, strips, or cubes as desired. A variety of shapes will make the stir-fry more pleasing to the eye.
  2. Make Stir-Fry Sauce (see recipe below).
  3. Heat a small amount (1 tablespoon or less) of vegetable oil over high heat in a 10-inch frying pan, electric skillet, or wok.
  4. Keeping the heat high, add vegetables to the pan in order of firmness–harder foods first and ending with the softest foods.
  5. Toss vegetables during cooking to keep them from sticking. When stir-frying, cooked vegetables should still be crisp and retain their bright color.
  6. Add sauce to taste (about ¼ cup). Stir-fry until all vegetables are thoroughly coated.
  7. Serve with the starch of choice.

 

Source: Cooking with EFNEP

 

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Stir-Fry Sauce

Makes ½ cup

Ingredients

  • 2 tablespoons sodium-free beef bouillon
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon dark molasses
  • ⅛ teaspoon ground ginger
  • Dash of black pepper
  • ⅛ teaspoon garlic powder
  • 1 cup water
  • 2 tablespoons cornstarch

Directions

  • Combine all ingredients in a saucepan and boil gently, uncovered for 5 or more minutes or until sauce is reduced to ½ cup.
  • When cooked, pour into a lidded jar and keep in the refrigerator.
  • Stir before using.

Source: Cooking with EFNEP

Back to School Snacking: Fighting After-School Hunger

 

It’s that time of year again! Children and families everywhere are preparing to head back to school. Children will be on the move and learning new things each and everyday. After a long day of fun-filled learning, children are more than likely to come home famished. After school snacking is a daily ritual in most homes and this can be a great opportunity to get extra nutrients in your children.

It is also important that we, as parents be a good model to our children when it comes to snacking. If children see how much you enjoy healthy eating and snacks, they are more likely to enjoy these foods as well. Allowing children to help prepare the snacks or other healthy meals will keep them more interested in healthy snacking and eating. With the right foods in the fridge and pantry, children who come straight home after school can start fixing their snacks (with parent approval). Try loading up the refrigerator with easy grab-and-go foods like veggie sticks and low-fat dips, yogurt, and berries.

One recipe for healthy snacking is called Lean Mean Deli Roll-Ups. This is a very quick, easy, and healthy recipe that children can make on their own (with parent approval) or with your help.

Lean Mean Deli Roll-Ups

Makes 1 serving

Ingredients

  1. 1 stick low-fat string cheese
  2. 1 slice lean ham or turkey deli meat
  3. 1 teaspoon honey mustard

Directions

    1. Wash hands and surfaces
    2. Wrap the meat slice around the string cheese stick and dip the roll up in mustard
    3. Refrigerate Immediately

Shae King

Shae is an EFNEP Educator in Forsyth County, NC A&T State University

 

Build an Easy Breakfast

Mornings can be a hectic time to get everyone fed and off to the places we have to be often early in the morning. Breakfast may not always be a top priority. However, breakfast is a very important part of the day for you and everyone in your family. For some ideas, Super Healthy Kids has a list of recipes to help make your mornings a little easier: http://www.superhealthykids.com/10-healthy-breakfasts-help-kids-well-school/

Here are some of the highlights:

However you choose to make breakfast a part of your family’s day, be sure keep it simple!

Emily

August is Peach Month

 

One thing that people always think about when the summertime arrives is how sweet the summer peaches will taste. Peaches have various recipes and can taste delicious in anything. Peaches can even be made into a salsa recipe! There are many health benefits to peaches and many interesting facts about them. Peaches can enrich skin health, heart health, eye health, and contain various vitamins and minerals. Peaches are actually members of the rose family and were initially grown in China. There are also different types of peaches depending on how the seed separates from the inner part of the peach. The peaches that don’t separate from the seed easily are called clingstone peaches. The other peaches that do separate from the seed easily are called freestone peaches.

There are many colors that a peach can be including yellow, white, or orange. The color also can indicate the acidity of the peach. The white flesh is less acidic than the golden yellowish orange color. Peaches are also produced in Italy and in China mostly. Peach season is from June until the end of August. Peaches are typically ripe when they are a creamy yellow color or a golden color. Checking peaches with your whole hand is recommended as compared to using your fingertips since peaches bruise so easily.

A large peach has less than 70 calories and has 3 grams of fiber in it. Peaches contain a wide variety of vitamins and minerals, including vitamins A and C. Peaches are not only tasty but nutritious as well and go great with a numerous amount of recipes. The most common food that people think of when it comes to peaches is a peach cobbler, but peaches can be used in very different recipes other than desserts. Peaches can be used to make a peachy chicken salad, peach salsa, and even in muffins! Peaches are great in many ways and can be delicious in various dishes! Here is a great healthy southern peach cobbler recipe for those of you who love peach cobbler and want a healthier recipe!

Healthier Southern Peach Cobbler:  (Makes 4 servings)

Ingredients:

  • 8 fresh peaches – peeled, pitted, and sliced into thin wedges
  • 2 tablespoons brown sugar
  • ¼ teaspoon ground cinnamon
  • 1/8-teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • ¼ cup brown sugar
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 2 teaspoons cornstarch
  • 1 cup whole-wheat pastry flour
  • ¼ cup white sugar
  • ¼ cup boiling water
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon


Directions:

Preheat oven to 425˚F.

Combine peaches, 2 tablespoons brown sugar, ¼ tablespoon cinnamon, nutmeg, lemon juice, and cornstarch in a large bowl. Toss to coat evenly, and pour into a 2-quart baking dish.

Bake in the preheated oven for 10 minutes.

Meanwhile, combine flour, white sugar, ¼ cup brown sugar, baking powder, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven, and drop spoonfuls of flour mixture over them.

Mix together 2 tablespoons brown sugar and 1-teaspoon ground cinnamon. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

For more information on peaches and peach recipes/dishes, please visit these links:

Serve and enjoy!

Taylor Davis

Taylor is a student intern working with EFNEP at N.C. Cooperative Extension, Pitt County Center.

Quick and Easy Summer Salad

Summer is the time when I am looking for great recipes to add to my go-to list. My new found Tomatoes, Onion & Cucumber Salad has been on my rotating list for side-dishes for a few months now, and it’s delicious every time I make it.

It tastes great with everything from grilled fish to chicken. You can also add pasta to this and make a great tasting pasta salad for your next picnic or get-together at home.

The salad is best served at room temperature but tastes excellent otherwise as well. I have made the recipe as is but I have also used red onions and cherry tomatoes because that is what I had on hand that day. However, I reduced the amount of red onion because it is bit overpowering for me. You can choose to edit this recipe to match your liking, and I am sure it will taste great.

Here is the recipe in detail for your reference.

INGREDIENTS:

  • 3 Tablespoons  rice vinegar
  • 1 Tablespoon canola oil
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/2 tsp ground pepper, or more to taste
  • 2 medium cucumber
  • 4 medium tomatoes , cut into 1/2- inch wedges
  • 1 Vidalia onion, or other sweet onion, halved and very thinly sliced
  • 2 Tablespoons coarsely chopped parsley, chives and/or tarragon

DIRECTIONS:

  • Whisk vinegar, oil, honey, salt and pepper in a larger shallow bowl.
  • Slice the cucumbers into thin rounds. Add the cucumber slices, tomatoes, and onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour.

Enjoy!
Neha 

Neha is a Special Programs Assistant for NC EFNEP

Nutrition information:

  • Per serving: 66 calories; 3 g fat(0 g sat); 2 g fiber; 10 g carbohydrates; 2 g protein; 36  mcg folate; 0 mg cholesterol; 7 g sugars; 1 g added sugars; 838 IU vitamin A; 18 mg vitamin C; 31 mg calcium; 1 mg iron; 204 mg sodium; 361 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value) 

Source: http://www.eatingwell.com/recipe/250275/summer-tomato-onion-cucumber-salad/

The cheapest way to improve your health, drink water!

 

Lucky for us, in America water is free just about anywhere you go. Drinking water instead of sugar-sweetened beverages will not only help your wallet but could help to improve your health.

Although there are currently no set requirements for water consumption, the Food and Nutrition Board recommends that the average women consume 91 ounces daily (about 11 cups) and men consume 125 ounces daily (about 15 cups). (Certain groups may require higher intake levels, check with your doctor for more information).

This may seem unattainable to some but don’t worry, typically 20% of this amount is consumed within the foods you eat. With this in mind, women should aim to drink 8 cups of water-based beverages daily and men, 12 cups. This may still seem like a daunting task for some, below are some tips to include healthy drinks into your daily routine.

  1. Reusable water bottles can be a good way to encourage water consumption.
    Tip: Look for a 16-ounce water bottle and every refill counts as 2 cups!
  2. Infuse your water with your favorite fruits and herbs. See the recipe below to get you started.
    Tip: Freeze fruits when they are in season, and usually a great deal. Once you need them they can serve to flavor your water and help keep it cold!
  3. Soda-lover? Try switching to seltzer water or club soda. Look in your grocery store for calorie-free, carbonated drinks, available in a variety of flavors.
    Tip: Most restaurants have club soda available on draft, just ask!
  4. Attention caffeine-lovers: coffee and tea count towards your daily intake as well! Take it easy on the cream and sugar and these drinks can be a healthy way to reach your recommendations.
    Tip: As a Northern originally, I am allowed to say that tea does not always have to be sweet…sorry! Try different flavors and make it hot or iced. My new favorite is honey vanilla chamomile!

Try this: Strawberry Mint Water: -1/2 Cup frozen strawberries -1/4 Cup fresh mint -8 ounces water -Combine all ingredients in a cup or water bottle.

Enjoy!!

Megan
Megan is the Adult EFNEP Program Assistant in Orange County Cooperative Extension.

Source: https://www.choosemyplate.gov/ten-tips-make-better-beverage-choices