Key to Abbreviations
tsp. = teaspoon
Tbsp. = tablespoon
c. = cup
oz. = ounce
pkg. = package
g = grams
mg = milligrams
lb. = pound
Bean and Sausage Stew
Ingredients
½ lb. Polish or German sausage
1 large onion, sliced
1 c. sliced celery
2 c. sliced, peeled carrots
1 (15 to 16 oz.) can Great Northern beans with liquid
1 (15 to 16 oz.) can red beans with liquid
2 c. water
Slice sausage into ¼-inch-thick rounds and fry until brown. Add onion to sausage and brown. Drain fat. In a large pan, combine sausage and onions with rest of ingredients. Cover and simmer 45 to 60 minutes.
Serves eight. Per serving: 190 calories, 6 g fat, 11 g protein, 26 g carbohydrate, 6 g fiber and 720 mg sodium.
Equipment you will need
• measuring cup
• sharp knife
• measuring spoon
• large pan
• cutting board
• mixing spoon
• can opener
Peanut Butter Freezer Bars
Ingredients
1½ c. milk
½ c. peanut butter
1 pkg. (4-serving size) instant chocolate pudding
12 graham crackers
Mix milk and peanut butter together in a mixing bowl. Add pudding to peanut butter/milk mixture. Stir mixture until smooth. Spread a thick layer of pudding on a graham cracker. Top with another graham cracker. Put crackers into a covered dish. Place dish in freezer.
Serves six. Per serving: 340 calories, 14 g fat, 9 g protein, 4 g carbohydrate, 1 g fiber and 320 mg sodium.
Equipment you will need
• measuring cups
• mixing spoon
• mixing bowl
• covered plastic or glass dish
Stir-fry Chicken and Vegetables
Ingredients
1 chicken breast, boned, skinned and cut in thin strips
2 Tbsp. vegetable oil
1 c. thinly sliced carrots
1 c. thinly sliced celery
2 c. shredded cabbage
1 Tbsp. soy sauce
2 c. chicken broth
2 Tbsp. cornstarch
Heat oil in a large frying pan. Stir-fry chicken quickly until lightly brown. Add vegetables, broth and soy sauce. Bring to a boil. Cover and cook for five minutes over low heat or until vegetables are crisp-tender. Blend cornstarch and ¼ cup cold water. Add to chicken mixture. Cook until the mixture thickens and bubbles. Stir the mixture constantly while it is cooking. Serve over hot cooked rice.
Serves four. Per serving: 180 calories, 9 g fat, 13 g protein, 11 g carbohydrate, 2 g fiber and 1160 mg sodium.
Equipment you will need
• measuring cup
• measuring spoon
• cutting board
• can opener
• sharp knife
• frying pan
• mixing spoon
Turkey Temptation
Ingredients
1 lb. ground turkey
a c. large bread crumbs
1 egg
1 Tbsp. oil
1 can cream of chicken soup
2 Tbsp. milk
Preheat oven to 350 degrees. Mix together turkey, bread crumbs and egg in a bowl. Shape mixture into meatballs. Make about 30 balls. Heat oil in a frying pan. Lightly brown meatballs in the heated oil. Put the meatballs in a baking dish. Drain leftover fat from the frying pan. Add soup and milk to frying pan. Heat and stir until smooth. Pour sauce over turkey meatballs in baking dish. Cover and bake at 350 degrees for 35 minutes, or cook over low heat on stovetop.
Serves six. Per serving: 180 calories, 9 g fat, 18 g protein, 8 g carbohydrate, 0 g fiber and 280 mg sodium.
Note: If dish is microwave safe, microwave covered dish for 10 to 12 minutes at 50 percent power, turning one or two times. Let stand five minutes before serving.
Equipment you will need
• measuring cup
• measuring spoon
• bowl
• mixing spoon
• frying pan
• baking dish
White Chili
Ingredients
1 medium onion, chopped
1 (4 oz.) can chopped green chilies
2 (16 oz.) cans Great Northern beans
3 tsp. ground cumin
3 c. cooked chicken or turkey, diced
2 (14 oz.) cans reduced-sodium chicken broth
2 c. Monterey Jack cheese or other cheese of choice
Cheese, chips, sour cream and salsa (optional)
Combine 3 cups of broth, onion, chilies, beans and cumin. Simmer for an hour. Add 1 to 1 ½ cups cheese and chicken. Cook until chili is thick and add additional broth as needed. Top with shredded cheese, nacho chips, sour cream and salsa if desired.
Serves 12. Per serving: 220 calories, 6 g fat, 25 g protein, 14 g carbohydrate, 5 g fiber and 410 mg sodium.
Equipment you will need
• large pot
• can opener
• measuring cup
• mixing spoon
• knife
• cutting board
Spinach Lasagna
Ingredients
½ lb. ground beef
1 tsp. garlic powder
1 c. tomato sauce
2½ c. canned tomatoes
¼ tsp. pepper
½ lb. lasagna noodles
¼ lb. sliced mozzarella cheese
¾ lb. low-fat cottage cheese
½ c. parmesan cheese
1 (10 oz.) package spinach, thawed and drained water
Set oven at 350 degrees. Brown beef in a frying pan. Drain fat. Add garlic powder to browned beef and mix well. Add tomato sauce, tomatoes and pepper to frying pan. Cover and cook on low heat for 15 to 20 minutes. Mixture should boil gently. Layer half of the uncooked noodles, mozzarella, cottage cheese, tomato/meat sauce, spinach and grated parmesan cheese in baking dish. Repeat with other half. Start with a layer of noodles. Cover top of lasagna with a layer of sauce. Sprinkle with parmesan cheese. Measure 2 cups water and add to lasagna. Cover tightly with foil. Bake at 350 degrees for one hour and 15 minutes.
Serves eight.* Per serving: 370 calories, 13 g fat, 29 g protein, 31 g carbohydrate, 2 g fiber and 820 mg sodium.
*Quick Tip: You can freeze the leftovers in single-serving containers for a quick lunch.
Equipment you will need
• frying pan
• measuring cups
• measuring spoons
• mixing spoon
• can opener
• baking dish
• foil
Turkey (or Chicken) Vegetable Soup
Ingredients
2 c. cooked turkey or chicken
2-3 chicken bouillon cubes
4 c. water
1 (10 oz.) package frozen mixed vegetables*
1 potato, peeled and cubed
1 (8 oz.) can tomato sauce
Mix all ingredients in a large pan. Cover, bring to a boil and cook until potatoes are done (15 to 20 minutes). Serve with crackers.
*You can substitute leftover vegetables of choice.
Serves six. Per serving: 190 calories, 2.5 g fat, 17 g protein, 21 g carbohydrate, 2 g fiber and 960 mg sodium.
Equipment you will need
• large covered pan
• stirring spoon
• sharp knife
• cutting board
• can opener
Peanut Butter Dip
Ingredients
½ c. vanilla yogurt
2 Tbsp. peanut butter
1 Tbsp. orange juice
Mix ingredients together in a small bowl. Use as a dip for fruit.
Serves four. Per serving: 80 calories, 4.5 g fat, 3 g protein, 7 g carbohydrate, 1 g fiber and 55 mg sodium.
Quick Tip: Make half your grains choices whole grains. Enjoy sandwiches made with whole-grain bread, such as whole wheat, more often.
Equipment you will need
• measuring spoons
• measuring cup
• small mixing bowl
• mixing spoon
Tuna Salad Sandwich
Ingredients
1 (7 oz.) can tuna
1 stalk celery, chopped
¼ c. mayonnaise*
8 slices bread
Open tuna can and drain tuna. Put tuna in small bowl. Wash and chop celery on cutting board. Measure ¼ cup mayonnaise. Add celery and mayonnaise to tuna in bowl. Mix well. Place four slices of bread on cutting board. Put one-fourth of tuna mix on each slice. Spread tuna over bread and put another slice of bread on top. Cut sandwiches in half and serve.
Serves four. Per serving: 190 calories, 2 g fat, 16 g protein, 30 mg carbohydrate, 0 g fiber and 450 mg sodium.
*To cut calories and fat, use nonfat or low-fat mayonnaise, or use half nonfat yogurt.
Equipment you will need
• cutting board
• can opener
• small sharp knife
• small bowl
• measuring cup
• mixing spoon
Sweet and Sour Cucumbers
Ingredients
2 cucumbers
2 Tbsp. vinegar
1 tsp. salt
2 Tbsp. sugar
Wash cucumbers. Score cucumbers with the tines of a fork. Thinly slice. Put sliced cucumbers into a bowl and add salt. Let stand in fridge for 20 minutes. Drain off water. Add vinegar and sugar to cucumbers. Chill before serving.
Serves four. Per serving: 30 calories, 0 g fat, 1 g protein, 7 g carbohydrate, 1 g fiber and 580 mg sodium.
Equipment you will need
• fork
• sharp knife
• cutting board
• measuring spoons
• bowl
Waldorf Salad
Ingredients
1 c. celery, diced
2 apples, diced
½ c. walnuts, chopped (if you like)
½ c. low-fat vanilla yogurt
1 tsp. sugar (if you like)
1 tsp. lemon juice
Mix celery, apples and walnuts in a mixing bowl. In the other mixing bowl, mix yogurt, lemon juice and sugar. Add to the celery and apple mixture and mix well. Chill before serving.
Serves six. Per serving: 110 calories, 7 g fat, 3 g protein, 12 g carbohydrate, 2 g fiber and 30 mg sodium.
Equipment you will need
• sharp knife
• cutting board
• 2 mixing bowls
• measuring cups
• measuring spoons
• mixing spoons
Egg Salad Sandwich
Ingredients
4 hard-cooked eggs
1 stalk celery, chopped
¼ c. mayonnaise*
8 slices bread
Put eggs in pan. Cover with cold water. Put pan on the stove and heat until the water starts to boil. Take pan of eggs off the stove, cover the pan and let it stand for 15 minutes. Wash and chop the celery and put in small bowl. When eggs have stood for 15 minutes, pour cold water over them. Take out of water and peel the eggs. Cut eggs on cutting board and put in bowl. Measure and add mayonnaise and mix well. Place four slices of bread on cutting board. Put one-fourth of egg mix on each slice. Spread egg mix over bread and put another slice on top. Cut sandwiches in half and serve.
Serves four. Per serving: 220 calories, 7 g fat, 12 g protein, 30 g carbohydrate, 0 g fiber and 390 mg sodium.
Equipment you will need
• small pan
• measuring cup
• small bowl
• mixing spoon
• small sharp knife
• cutting board
Crispy Baked Chicken
Ingredients
1 c. cornflakes, crushed
1 c. skim milk
1 frying chicken (2½ to 3 lb.) cut into serving pieces, skin removed
1 tsp. oil (for oiling pan)
Set oven at 400 degrees. Measure cornflakes into a plastic bag. Close. Crush cornflakes with rolling pin or glass. Rinse the chicken pieces and pat dry. Pour the skim milk into a bowl. Dip each piece of chicken in milk and then shake in bag of cornflake crumbs. Let stand briefly until coating sticks. Oil pan. Place coated chicken pieces in oiled pan. Pieces should not touch each other. Bake at 400 degrees for 45 minutes.
Serves four. Per serving: 340 calories, 8 g fat, 53 g protein, 10 g carbohydrate, 0 g fiber and 200 mg sodium.
Equipment you will need
• measuring cup
• measuring spoon
• rolling pin or glass
• tongs or forks
• bowl
• baking pan
• plastic bag
Coleslaw
½ head cabbage
1 carrot, peeled and grated
½ c. mayonnaise
1 Tbsp. milk
1 Tbsp. vinegar
1 Tbsp. sugar
Chop cabbage and grate carrot. In bowl, mix other ingredients. Add cabbage and carrot and mix well. Chill until ready to serve.
Serves eight. Per serving: 120 calories, 10 g fat, 1 g protein, 5 g carbohydrate, 1 g fiber and 100 mg sodium.
Equipment you will need
• cutting board
• sharp knife
• mixing bowl
• mixing spoon
• grater
Cornbread
Ingredients
1 c. cornmeal
1 c. all-purpose flour
1 tsp. salt
1 tsp. baking powder
¼ c. sugar
2 eggs
¼ c. vegetable oil
1 c. milk
Butter baking pan and set aside. Set oven at 425 degrees. Mix dry ingredients together in a bowl. Add the rest of the ingredients and mix well. Pour cornbread batter into baking pan. Bake at 425 degrees for 20 minutes until golden brown. Serve hot.
Serves six. Per serving: 280 calories, 11 g fat, 7 g protein, 39 g carbohydrate, 1 g fiber and 530 mg sodium.
Equipment you will need
• 8-inch by 8-inch baking pan
• mixing bowl
• measuring cups
• measuring spoons
• mixing spoon