Vegetables with Pasta

Makes 8 servings Serving Size: 1/2 cup Ingredients 1 cup uncooked macaroni 1 (16-ounce) package frozen mixed vegetables 1 medium tomato, chopped 1/2 teaspoon black pepper 1/3 cup fat-free Italian dressing 1/4 cup chopped onion (optional) 1/4 cup chopped green pepper (optional) 1/4 cup chopped cucumber (optional) Directions Cook macaroni. While macaroni is cooking, place … Read More

Taco Bowl

Makes 1 serving Ingredients 7/8-ounce bag baked corn tortilla chips 2 tablespoons mild salsa 1/2 tomato 1/2 cup shredded dark green lettuce 1/2 cup shredded low-fat cheese Directions Wash hands and surfaces. Wash tomato and lettuce. Dice tomato. Shred lettuce. Place chips in bowl. Top with lettuce, tomato, cheese, and salsa. Refrigerate leftovers immediately. … Read More

Grilled Cheese Roll-Ups

Makes 2 servings Serving Size: 2 roll-ups Ingredients 4 slices whole wheat bread, crusts removed 2-3 slices of cheese 1/6 cup melted butter Directions Roll each slice of bread flat using a rolling pin Place one slice of cheese onto the bread. Then roll up bread and cheese and secure with toothpick. Brush the outside … Read More

Chicken Fingers

Makes 4 servings Ingredients 1 whole boneless, skinless chicken breast 1 cup crushed cornflakes 1 egg 2 tablespoon fat-free milk Barbecue, salsa, or honey mustard for dipping Directions Wash hands and surfaces. Preheat oven to 400°F. Cut the chicken into finger-size pieces. Fill a large, zip-lock style plastic bag with the cornflakes; seal the bag … Read More

Egg Salad Sandwiches

Makes 6 servings Serving Size: 1 sandwich Ingredients 6 eggs, hard-boiled, chopped 3 tablespoons pickle relish 1/4 teaspoon ground black pepper 1/3 cup fat-free mayonnaise 12 whole-wheat bread slices 2 tomatoes (optional) Lettuce (optional) Directions Combine eggs, relish, pepper, and mayonnaise in mixing bowl. Mash and mix well. Broil or toast bread (optional). Slice tomatoes … Read More

Salmon Burgers

Makes 4 servings Serving Size: 1 burger Ingredients 15 ounces canned pink salmon in water 1/2 red bell pepper 8 wheat crackers 3 tablespoons low-fat mayonnaise 1 teaspoon lemon juice 4 drops hot sauce 4 whole-grain dinner rolls 1 tomato, sliced 4 lettuce leaves Directions Coat a large, nonstick skillet with cooking spray and heat over … Read More

Baked Pork Chops

Makes 4 servings Ingredients 1 egg white 1/4 cup evaporated skim milk 1 pound boneless pork sirloin chops 1/2 cup cornflake crumbs 1 tablespoon taco seasoning mix Directions Preheat oven to 375°F. Trim all fat from chops and discard. Beat egg white with evaporated skim milk in a small bowl. Place pork chops in a … Read More

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

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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)