Chicken and Rice with Salsa

Makes 8 servings Ingredients 2 cups instant brown rice 2 pounds boneless, skinless chicken breasts 2 cups salsa 1 cup water 1/2 cup reduced-fat cheddar cheese, shredded Directions Preheat oven to 400°F. Spray a baking dish with cooking spray. Spread uncooked rice in bottom of dish. Lay chicken breasts on top of rice. Combine salsa … Read More


Chicken and Broccoli Crustless Quiche

Makes 8 servings Ingredients 5 large eggs 1 cup low-fat cottage cheese Ground black pepper, to taste 1/2 teaspoon garlic powder 2 boneless, skinless chicken breasts, cooked and shredded 10 ounces frozen, chopped broccoli, thawed 1/4 cup carrots, shredded 1/2 cup onion, finely chopped 3/4 cup low-fat cheddar cheese, shredded Directions Preheat oven to 350°F. … Read More


Southwestern Turkey Casserole

Makes 6 servings   Ingredients 1 cup onion, chopped 1/2 green pepper, chopped 1 teaspoon vegetable oil 1 pound ground turkey 8 ounces canned, low-sodium tomatoes 10 ounces frozen corn, thawed 1 cup 1% low-fat milk 1/2 cup cornmeal 1 teaspoon garlic powder 2 tablespoons chili powder 3/4 cup low-fat cheddar cheese, shredded Directions Preheat … Read More


Chicken Quesadillas

Makes 4 servings Serving Size: 1 quesadilla Ingredients 1 cup skinless chicken, precooked and shredded 2 tablespoons chunky tomato salsa 1/4 cup onion, chopped 1/4 cup green bell pepper, chopped 1/2 cup Monterey Jack cheese, shredded 4 whole-wheat tortillas Directions Mix chicken, salsa, onion, and green pepper. Spray a skillet with cooking spray and place … Read More


Whole-Grain Crackers and Cheese

Makes 2 servings Serving Size: 3 sandwiches Ingredients 12 whole-grain, baked, or reduced-fat crackers 2 slices of low-fat cheese (American, cheddar, or Swiss) Directions Tear the cheese slices into 3 pieces. Place one piece of cheese between two crackers. Repeat for the remaining cheese and crackers. … Read More


Olé Frijolés Dip

Makes 4 servings Ingredients 1 cup low-fat or fat-free refried beans 1/4 cup mild taco sauce 1/3 cup low-fat cheddar cheese Corn chips, baby carrots, and/or celery Directions Wash hands and surfaces. Wash lid of refried beans can. Open with clean can opener. Place 1 cup of low-fat refried beans into bowl. Measure 1/4 cup … Read More


Cheesy Breakfast Burrito

  Makes 2 servings Serving Size: 1/2 burrito Ingredients Non-stick cooking spray 2 strips turkey bacon 2 eggs 1/4 cup chopped green bell pepper 1 (10-inch) whole-wheat tortilla 1/8 cup shredded cheddar cheese 1 tomato, sliced Directions Spray skillet with non-stick cooking spray. Cook turkey bacon over medium-high heat, turning once, until crispy. Break into … Read More


Pizza Food Group Funny Face

Makes 2 servings Serving Size: 1 slice Ingredients 1 whole grain English muffin 2 tablespoons of pizza or spaghetti sauce 1/4 cup cup of shredded mozzarella cheese 1/4 green pepper, cut into various sized pieces 1/4 cup cubed ham pieces 2 tablespoons pineapple tidbits Directions Use an English muffin as a base for a funny … Read More


Rainbow Pita Pockets

Makes 2 servings Serving Size: 1 pita pocket   Ingredients 2 whole-wheat pita pockets 2 lettuce leaves 6 grape tomatoes, sliced in half 1/4 cup shredded low-fat cheese 2 ounces lean deli meat Low-fat ranch dressing 100% fruit juice (optional) Directions Build your own Rainbow Pita Pocket by filling the pita with the ingredients. Serve … Read More


Easy Stovetop Lasagna

Makes 6 servings   Ingredients 1/2 pound lean ground beef 28 ounces canned, diced, low-sodium tomatoes 6 ounces tomato paste 1 teaspoon Italian seasoning 8 ounces whole-grain lasagna noodles 8 ounces low-fat cottage cheese 1/4 cup grated Parmesan cheese Directions Brown ground beef in a large skillet. Drain off oil and return to skillet. Stir … Read More


© 2024 North Carolina Cooperative Extension
Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)