WIC: A 52 week meal plan; 52 weeks of recipes with APPROVED WIC foods

What is WIC? (Women, Infants & Children)
An organization that provides healthy food for growing families, preferably expected mothers of infants.

Who qualifies for WIC?

     Currently living in UT

Have a family income according to WIC guide lines http://www.health.utah.gov/wic/apply.html

             Fits into one or more of the below categories:

Pregnant, breastfeeding, a woman who just had a baby, children less than 5 years

There are many foods approved for WIC, and If you would like to find an approved list please refer to the Utah Department of Health

The following recipes below incorporate one of the many approved WIC food items.

This week I am going to give a few easy recipes that incorporate EGGS.

Health Benefits of eggs:                                                        

Strong muscles

A healthy brain

Good energy

Healthy immune System

Lower risk of heart disease

Healthy baby development

Healthy eyesight

Weight loss and maintenance

Healthy appearance

**Eggs are the best source of protein AVAILABLE**

Banana Pancakes

2 eggs + 1 banana

• Place eggs and banana in blender and blend until smooth
• Heat a non-stick skillet with cooking spray
• Drop batter in pancake size on hot skillet. Wait until bubbles form and flip
• Remove from heat and enjoy!

Breakfast Omelet in a muffin tin: 

This is a fun recipe that can include the help of your children and a yummy breakfast full of protein.

Ingredients:

2 - 4 Tbsp. of milk

1 - 2 cups filling (ham, geen onion, peppers, tomatoes, and onion)

1 – 2 cups grated cheese

8 eggs

Directions:
1.    Preheat oven to 350F. Spray a muffin tin with cooking spray
2. Chop all fillings and add to scrambled egg mixture

      3. Pour into each muffin cup about 3/4 full and cook for about 15 mins. Checking occasionally.

      4. Enjoy!

       Sources: Utah Health 





                   

Corn Chowder Soup

Homemade Corn Chowder Soup
- 4 small potatoes
- 1 can creamed corn
- 1 cup diced onion
- 1 cup celery
- 1 cup frozen corn
- some bacon or ham cut into 1 inch slices
- 3 cups chicken broth
- 3 cups milk or half and half

WHOLE WHEAT GERMAN PANCAKES W/ FRESH PLUM SAUCE

MASON JAR SALAD

WHAT YOU NEED:

• MASON JARS
• SALAD INGREDIENTS

HOW-TO

• LAYER INGREDIENTS IN A MASON JAR, PUTTING HEARTIER INGREDIENTS AND DRESSING IN FIRST, AND MORE FRAGILE INGREDIENTS (LIKE GREENS) TOWARDS THE TOP.  SECURE LID.
• ENJOY WITHIN ABOUT 5 DAYS!

 

Apricot Salsa

6 – 7 fresh apricots or 1 can (15 oz.) apricot halves, packed in light syrup
1-2 tablespoons chopped cilantro 1/2 teaspoon vinegar
1/4 teaspoon grated lime peel Salt and pepper, to taste
2 tablespoon chopped red onion
1/2 cup chopped jicama

1/2 tablespoon olive oil
1/2 tablespoon lime juice
1/2 teaspoon minced jalapeno pepper 1/4 teaspoon ground cumin

Wash and pit fresh apricots or drain and rinse canned ones. Cut apricots into chunks. Combine apricots and remaining ingredients in bowl, stirring gently. Cover and refrigerate until ready to serve. Yield: About 6 servings 

Healthier Peanut Butter Chocolate Chip Cookies

So far, everyone who's tried these can't believe there's no refined sugar in them, and can't believe the main ingredient is garbanzo beans. The garbanzo beans replace the flour and butter, and are excellent sources of protein, iron and fiber!

Healthier Peanut Butter Chocolate Chip Cookies

adapted from http://a-freerecipe.blogspot.com/

1 can (or 1 1/4 cups) cooked garbanzo beans (also called chickpeas)

2 teaspoons vanilla extract

1/2 cup natural peanut butter 

1/4 cup honey

1 teaspoon baking powder

a pinch of salt (only if your peanut butter has no salt in it)

1/2 cup chocolate chips (I like the mini chocolate chips)

4 dates, optional

Preheat the oven to 350 degrees.

In a food processor, combine all the ingredients except the chocolate chips. Make sure to scrape the sides and ensure the garbanzo beans get well processed. The dates are optional if you want the cookies to be very sweet. They give a great caramel flavor, but these cookies are tasty without dates, too. 

Stir in chocolate chips. 

Form small balls with 1 tablespoon of dough. Press down slightly, since the cookies won't spread or rise much. 

Bake for about 10 minutes. 

Makes 15-20 small cookies.

Peanut Butter Oat Balls

These are delicious and addicting little energy balls that you can probably make right now, with ingredients commonly found in a well-stocked pantry. Whip these up next time you reach for a box of brownie mix.

Peanut Butter Oat Balls

1 cup oats
2/3 cup toasted coconut (or just shredded coconut)
1/2 cup peanut butter or other nut butter
1/2 cup mini chocolate chips
1/3  cup honey
1 tablespoon chia seeds, or ground flax seeds
1 teaspoon vanilla

Mix all the ingredients together in a bowl. Roll and compress the mixture into small balls. Place in the refrigerator for a few minutes until firm. Store in an airtight container in the refrigerator (if there are any left to store!)

Recipe from www.getcreativejuice.com.

Wholesome Oatmeal Treats

 Oatmeal is a delicious, very satisfying, cheap, quick, and comforting breakfast.  These little treats are just like oatmeal outside of a bowl. Quick to grab as breakfast, a snack, or a dessert. They are sweetened with a ripe banana or applesauce, yet still satisfied my sweet tooth.

Wholesome Oatmeal Treats
adapted from forksoverknives.com

1 cup rolled oats
1 cup oat flour (just blend another cup of oats in your blender for a few seconds)
1/3 cup raisins
1/4 cup shredded coconut, unsweetened (I bought mine in the bulk section at WinCo)
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
pinch of nutmeg (optional)
1 ripe banana, mashed
2-3 tablespoons milk or applesauce (for added moisture)
2-3 tablespoons honey or pure maple syrup
1/4 cup chocolate chips (optional)

1. Mix oats, oat flour, raisins, coconut, cinnamon, salt, nutmeg, and baking powder.

 2. Add mashed banana, honey or syrup, and enough applesauce or milk to make a stiff dough that barley clings together.

3. Form balls and place on a baking sheet. Bake at 350 degrees for 14 to 15 minutes. 

(Healthy!) Brownie Bites

How can "brownie" and "healthy" be in the same description? Well, these 3-ingredient little chocolate bombs of flavor have nothing that's not pure and straight from nature. Unlike normal brownies that do your body damage, these delicious brownie bites will do you good, beyond just tasting good!

Walnuts, the main ingredient of this recipe, are particularly high in omega-3 fatty acids, which is an essential fat most Americans don't get enough of. Omega-3 fats reduce inflammation, inhibit cancer development, and protect our brain and blood vessels. Walnuts are also a great source of protein and magnesium, and even have significant amounts of iron, potassium, fiber, and vitamin B-6. (Phew!)

Dates, although very high in natural sugar, also have lots of fiber and potassium. Even tasting like a caramel candy, there is no fat and of course no cholesterol (cholesterol is never found in plant foods). 

Unsweetened cocoa is low in calories, has 1 gram of fiber per tablespoon, and even 1 gram of protein. It's high in minerals and antioxidants that are thought to lower the risk of heart disease. 

These little balls of goodness have a soft, creamy texture and a nutty, caramel-chocolate richness. You'll be addicted in no time and will put those brownie mixes away. 

Healthy Brownie Bites
by Faith Ralphs

1 cup walnuts

8 large dates, pitted

2 tablespoons unsweetened cocoa powder

1/2 teaspoon vanilla, optional

unsweetened coconut for rolling in, optional (very affordable to buy in bulk in stores like WinCo)

 Combine walnuts and dates in a food processor. Process for about a minute, until walnuts are smooth and all they stick together to form a solid mass. Add the cocoa powder and vanilla. Blend until well combined. Form small balls using about 1/2 tablespoon of mixture for each ball. Roll in coconut. Serve immediately, or store in the fridge if you want them to be more firm.

Makes exactly 20 brownie bites.

Although addicting, these healthy treats should be eaten in moderation since they're high in calories and natural sugar. Although healthy calories, a calorie is still a calorie!

Banana "Ice Cream"

Delicious soft-serve ice cream, loaded with calcium and all the nutrition of bananas!


For one serving:

1 banana, sliced and frozen
3 tablespoons milk, any type
2 teaspoons unsweetened cocoa powder
1 teaspoon vanilla extract

1. In a blender or food processor, combine the banana and milk. Add more milk if you'd like it more soft-serve. Add the cocoa powder, adding more for a dark chocolate flavor.
2. Add shredded coconut, slivered almonds, walnuts, cashews, a square of dark chocolate, cinnamon, or peanut butter for different flavors. Leave out the cocoa powder for a vanilla flavor.  Can also be frozen as popsicles.  Experiment!

Banana Muffins

We've all seen packaged muffins that are way too big, have way too much oil and sugar, and no redeeming nutritional value. However, homemade muffins can be a healthy snack or breakfast to keep in your freezer and pop in the microwave. These use up overripe bananas that you have on hand, and are whole-grain and low-fat. Try either of these next time you have overripe bananas at home, or see them on sale in the produce section.

Banana Nut Muffins

1 cups whole wheat flour

1/2 t salt

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1/2 cup sugar or 1/3 cup honey

1/3 cup oil

2 eggs

1 teaspoon vanilla

3 large ripe bananas

1/2 cup chopped walnuts or pecans (optional)

Preheat oven to 350 degrees. Mix dry ingredients. In blender, combine the remaining ingredients. Blend on low speed until banana is pureed. Add to dry ingredients. Mix only until combined. Pour into greased and floured muffin tins (or lined with paper liners). Bake 15-20 minutes. 

Recipe from Kristi Strongo

For a gluten-free recipe, or if you don't have any whole wheat flour on hand, make these sweet yet sugar-free and oil-free muffins.

Oatmeal Banana Muffins

• 2 ½ cups old fashioned oats 
• 2-3 large overripe bananas (1 c. mashed)  or 1 cup applesauce
• 2 eggs (lightly beaten)
• 1/3 cup honey
• 3/4 cup milk
• 2 tsp real vanilla
• 2 tsp baking powder
• 1/2 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon

1. Put oats in a blender or food processor, and grind into a rough flour. 

2. In a separate bowl, mash the bananas using a fork or an electric mixer. Add the eggs, honey, milk, vanilla. 

3. Add the dry ingredients and stir until just combined. Add raisins, nuts, peanut butter, chocolate chips, coconut, or anything else you have on hand, if desired. 

4. Pour into muffin tins and sprinkle tops with rolled oats. Bake 15-20 minutes, or until golden and springy to the touch. Makes 1 dozen normal muffins and 18 mini muffins, or 14 large muffins. 

Recipe adapted from brendid.com. 

Waffle Bar Waffles

 1 3/4 cups flour (I use 1 cup whole wheat and 3/4 all purpose flour)
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 eggs
1/2 cup canola oil
1 cup buttermilk
3/4 cup water

Pre-heat a waffle iron until very hot. We could make it complicated, but it all goes in the pot and mixed together. What exactly is a SERVING SIZE of a BELGIAN WAFFLE? This recipe make 4-5 belgian waffles with four sections. Do you go by sections or the whole enchilada?

You can sprinkle chopped ham and grated cheese to make a more savory waffle. Play with it a little and try different add ins and toppings.

Topping ideas

Fruit- So many to choose from!
Peanut butter
Nutella
Fruit Preserves
Jelly
Lemon Curd
Bacon Crumbles
Powdered Sugar
Honey Butter
Coconut
Boring old Syrup

What fun toppings are hiding in your kitchen?

-Kristi

CHICKEN STOCK

1 whole chicken
1/8 tsp curry powder
1/8 tsp oregano
1/2 tsp salt
1/2 Tbs onion flakes
2 celery stalks sliced
paprika, to taste

Cover chicken in water in large pot. Add curry , oregano, salt , onion flakes and celery. Simmer 1 hour or until tender. Meat should easily come off the bone. Strain the liquid and store for later.

Pull meat from the bone and use in a variety of recipes. Put the stock into a container or zip top bag to use in place of store bought chicken broth. If freezing I  recommend laying it flat in the bag on a cookie sheet in the freezer until frozen. Write the amount on the outside of the bag before freezing Keep them stacked neatly in the freezer.

-Recipe by Kristi

ROASTED TOMATO & BLACK BEAN SKILLET

INGREDIENTS
1 tbsp oil
1 tsp crushed garlic
5 roma tomatoes, quartered
1-1/2 cups quartered lengthwise, sliced summer squash
1/2 cup diced sweet pepper
15 ounces cooked black beans, rinsed
1/2 tsp cumin or other seasoning blend
3/4 cup broth (vegetable, chicken, or beef)
1 cup instant rice, uncooked -or- cooked rice
1/2 cup shredded cheese

DIRECTIONS
Heat oil in skillet over medium heat.  Add garlic, tomatoes, squash, and peppers.  Cook 5 minutes (or until tender), stirring occasionally.  Push the veggies out to the sides of the skillet.  Add beans and seasoning, cooking for 1 minute.  Add broth and bring heat to a boil.

If using instant rice:
Add rice; stir well.  Cover and remove from heat.  Let stand 7 minutes or until liquid is absorbed.  Sprinkle with cheese before serving.

If using cooked rice:
Add rice; stir well.  Cover and reduce heat to medium-low.  Allow to heat for a few minutes, stirring often.  Once rice is heated through, sprinkle with cheese and serve.

Serves 4.
 

1 tablespoon Pure Wesson® Canola Oil

1-1/2 cups quartered lengthwise, sliced zucchini

1/2 cup diced green bell pepper

1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed

1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained

3/4 cup water

1 cup instant white rice, uncooked

1/2 cup shredded Cheddar and Monterey Jack cheese blend

- See more at: http://www.readyseteat.com/recipes-Zucchini-Black-Bean-and-Rice-Skillet-5623.html?WT.mc_id=RSE_JULY_28_A&WT.mc_ev=click&fmid=14269414#review-anchor_70586317

1 tablespoon Pure Wesson® Canola Oil

1-1/2 cups quartered lengthwise, sliced zucchini

1/2 cup diced green bell pepper

1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed

1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained

3/4 cup water

1 cup instant white rice, uncooked

1/2 cup shredded Cheddar and Monterey Jack cheese blend

- See more at: http://www.readyseteat.com/recipes-Zucchini-Black-Bean-and-Rice-Skillet-5623.html?WT.mc_id=RSE_JULY_28_A&WT.mc_ev=click&fmid=14269414#review-anchor_70586317

ngredients

• 1 tablespoon Pure Wesson® Canola Oil
• 1-1/2 cups quartered lengthwise, sliced zucchini
• 1/2 cup diced green bell pepper
• 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
• 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
• 3/4 cup water
• 1 cup instant white rice, uncooked
• 1/2 cup shredded Cheddar and Monterey Jack cheese blend

Nutrition Information*

Serving Size	4 servings (1-1/4 cups each)
Calories	276

View complete nutrition information

Directions

1. Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.
2. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.

- See more at: http://www.readyseteat.com/recipes-Zucchini-Black-Bean-and-Rice-Skillet-5623.html?WT.mc_id=RSE_JULY_28_A&WT.mc_ev=click&fmid=14269414#sthash.6NqdUg6o.dpuf

ngredients

• 1 tablespoon Pure Wesson® Canola Oil
• 1-1/2 cups quartered lengthwise, sliced zucchini
• 1/2 cup diced green bell pepper
• 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
• 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
• 3/4 cup water
• 1 cup instant white rice, uncooked
• 1/2 cup shredded Cheddar and Monterey Jack cheese blend

Nutrition Information*

Serving Size	4 servings (1-1/4 cups each)
Calories	276

View complete nutrition information

Directions

1. Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.
2. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.

- See more at: http://www.readyseteat.com/recipes-Zucchini-Black-Bean-and-Rice-Skillet-5623.html?WT.mc_id=RSE_JULY_28_A&WT.mc_ev=click&fmid=14269414#sthash.6NqdUg6o.dpuf

PEAR & CHEESE SANDWICH/QUESADILLA

INGREDIENTS
8 slices of bread or 4 tortillas, whole wheat
Thinly sliced cheese such as Pepper Jack, Cheddar, or Provolone
2 ripe medium pears
Olive Oil

DIRECTIONS
Cover half of the bread or tortilla with thin slices of cheese.  Slice pear in half and cut out core, then cut into thin slices.  Place pear slices on top of the cheese.  Top with another thin layer of cheese and another slice of bread or fold over half of the tortilla.  Heat a skillet over medium heat.  Brush bread or tortilla with a little bit of olive oil and heat each side 2-3 minutes until bread or tortilla browns or cheese melts.  Serve immediately.

Makes 4 servings.

Black Bean Cakes

Black Bean Cakes

Here's one of my favorite recipes from the USU Extension Booklet "Top 10 Meals Under 10 Dollars." It's extremely flavorful, yet a low-fat protein! Enjoy!


Talk about "knock your socks off"! These bean cakes end up crispy and crusty on the outside, but oh so tender and creamy on the inside. A true study in contrasts, this dish is elevated to notches unknown when served garnished with your favorite guacamole, salsa, and sour cream. 

7 tablespoons olive oil
1 small onion (5 to 6 ounces), diced
2 teaspoons minced garlic
½ cup all-purpose flour (preferably whole wheat)
2 tablespoons Cajun Seasoning*
2 (15.5-oz.) cans black beans, drained and quickly rinsed (or 3 cups cooked beans)
2 tablespoons chopped fresh cilantro, plus more for garnish
1 egg, lightly beaten
 ½ teaspoon salt, plus more to taste
 ½ teaspoon freshly ground black pepper
 ½ teaspoon ground cumin
 ½ teaspoon ground coriander
2 teaspoons hot sauce


1. Heat 1 tablespoon of the olive oil in a medium sauté pan over medium heat. When it is hot, add the onion and cook until soft and lightly caramelized, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
 2. Remove from the heat and set aside to cool. Place the flour in a shallow bowl or plate and stir in the Cajun seasoning. Set aside.
3. In a medium mixing bowl, mash the black beans well with the back of a fork — the mixture should be relatively smooth, with no whole beans remaining. Stir in the cooled onion mixture, cilantro, egg, salt, pepper, cumin, coriander and hot sauce and mix well.
4.  Divide the mixture into 8 evenly sized patties (about 1/3 cup each). Heat the remaining 6 tablespoons olive oil in a medium nonstick skillet over medium heat. When the oil is hot, dust the patties in the seasoned flour mixture and carefully transfer them to the hot skillet (the cakes will be delicate). Cook the cakes until golden brown on both sides and heated through, about 2 minutes per side. If necessary, season with more salt. Garnish with chopped cilantro and serve immediately.

 Yield: 4 servings *You can buy Cajun seasoning at the store or make your own with this combination of spices. It's very handy to have in your cupboard, and tastes great on baked potato wedges!

 Homemade Cajun Seasoning:
 2½ tablespoons paprika
 2 tablespoons salt
2 tablespoons garlic powder
 1 tablespoon black pepper
 1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme


Adapted from emerils.com

5 MINUTE APPLE CRISP

3 apples of any kind cut into 1" bites
(I prefer and variety of Braeburn, Fuji and Granny Smith)
1 teaspoon salted butter
1/2 teaspoon cinnamon
1 tablespoon brown sugar
 Granola
Light Whipped Cream

Directions
In a skillet, saute apple bites in butter. When they begin to change color and soften a bit, sprinkle with cinnamon. This will take about 2 minutes. After 2 more minutes, add brown sugar. Cover and cook 1 minute. Separate into 4 dishes, sprinkle with granola and gently top with light whipped cream.
Serve warm.

MMMM Guiltless Dessert
- Kristi

Green Smoothie

Also affectionately termed a "Popeye Smoothie," this quick breakfast is about as ideal as you can get! Three food groups in one glass, several servings of fruits and vegetables (depending on how much you drink), can be made in about 5 minutes, and is much more affordable than any kind of purchased breakfast drink (that aren't even as nutritious, anyway, I'd bet!)

I make this or a variation of it every day because it's my favorite way to get my daily dose of leafy green vegetables.

You don't have to have a fancy blender to make it, either. I use a very standard blender that cost about $30.

Green Smoothie

1 small ripe banana
1/2 cup frozen blueberries
3-4 frozen strawberries, other berries, pineapple, or mango
1 cup (more or less) water or milk
2-3 big handfulls of spinach, kale, and/or chard

Blend the fruits and water, then add the greens until smooth.  You can also use milk, almond milk, or 100% juice in place of water. I sometimes add a small spoonful of frozen orange juice concentrate, which overpowers the taste of the greens more.

Use a tropical frozen fruit blend if you want to maintain the vibrant green color. The frozen blueberries make this smoothie more dull colored.

Add flax seed (ground or not) for even more fiber and to add omega-3 fatty acids.

Add yogurt and fewer greens in the beginning of your green smoothie experimentation if you or your children are skeptical. 

COWBOY CAVIER OR BLACK BEAN SALSA WITH AVOCADO

Ingredients
1 can black beans, rinsed and drained
1 can sweet kernel corn drained
1/2 cup diced red onion
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice (the little plastic lime works in a pinch)
2 teaspoons red wine vinegar
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon sugar
1/4 garlic powder
1/4 teaspoon cumin
1/4 teaspoon corriander
1/4 kosher salt
1/8 ground black pepper
Avocado firm and diced, soft avocado will not work with this recipe

*A sweet fruit like mango or pineapple would be good in this also.

Directions

In a small bowl, combine the lime juice, vinegar, olive oil, sugar, spices, salt and pepper. Stir. When sugar is dissolved, pour into large bowl containing black beans, corn, red onion and cilantro. Cover and chill for about 1 hour.

Before serving, add firm, diced avocado. Add salt and pepper to taste.

I love this in the summer, but it is a great way to use left over cilantro and some pantry items for a fresh side salad or dip with chips in the middle of winter.

Recipe by Kristi Strongo

JICAMA SLAW

Ingredients

1 large jicama, peeled and finely shredded
1/2 Napa cabbage, finely shredded
2 carrots, shredded
1 cup fresh pineapple, cut into tidbits
1/2 cup fresh squeezed lime juice or cocktail grapefruit juice
2 tablespoons rice vinegar
2 tablespoons ancho chili powder
2 tablespoons honey
1/2 cup canola oil
Fresh ground salt and ground pepper
1/4 cup finely chopped cilantro leaves

Directions

Place Jicama, cabbage, pineapple and carrots in a large bowl. Whisk together the lime or cocktail grapefruit juice, vinegar, ancho chili powder, honey, and oil in a medium bowl. Season with salt and pepper to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving. Serves 8

Recipe courtesy of Bobby Flay
*some slight modifications have been made from the original recipe to help you use produce found in your Bountiful Basket

VEGGIE-STUFFED MEATLOAF

1 1⁄2 - 2 lbs. ground beef 
1 potato, peeled
1 large carrot, peeled
1 small zucchini
1 small yellow squash 
1⁄2 - 3⁄4 cup oatmeal

2 eggs
1 can diced tomatoes, flavored if desired Spices to taste, i.e., garlic, season salt like
Lawry’s salt, pepper, onion powder. 
1 can tomato sauce
Grated cheese, desired style

Grate potato, carrot, zucchini, and squash and put in a bowl with ground beef.
Add oatmeal, eggs and tomatoes to the bowl, mix together (feel free to use your hands). Put mixture into a cold electric skillet, and turn on to 300 degrees. Cook for about 30-45 minutes, then top meatloaf with tomato sauce and cheese. Cook an additional 5-10 minutes until cheese is melted. Check with meat thermometer to make sure meat is fully cooked. Enjoy!

Recipe by Melanie Jewkes
extension.usu.edu

NO-BAKE SUMMERY LASAGNA

INGREDIENTS

• 1/2 cup cottage cheese
• 3 tablespoons grated Parmesan 
• 3 tablespoons plus 2 teaspoons extra-virgin olive oil 
• Coarse salt and ground pepper 
• 8 lasagna noodles, broken in half crosswise 
• 1 small garlic clove, minced 
• 2 pints grape tomatoes, halved (or equivalent of other tomatoes)
• 2 zucchini  or yellow summer squash (about 1 pound total), halved if large and thinly sliced 
• 1 tablespoon torn fresh basil leaves, plus more for serving
• DIRECTIONS
• In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.
• Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil
• Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with fresh basil.

Recipe modified from marthastewart.com

Submitted by Melanie Jewkes