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Dairy foods like milk, cheese, and yogurt are rich in calcium, protein, and vitamins to help build strong bones and teeth. Calcium keeps your nerves, heart, and muscles healthy, and may help regulate your blood pressure.

Source:

MyPlate Kitchen, Eating Smart, Being Active Colorado State University

Nutrition Software Used: ESHA Food Processorhttps://food.unl.edu/recipes/documents/spanish/yogurt-freezer-pops-nep-spanish.pdfNotes: 

*Any flavor of juice concentrate or yogurt can be used.

https://food.unl.edu/recipes/documents/yogurt-freezer-pops-nep.pdfNewsletter/Program:  Nutrition Education Program Archive Link: https://food.unl.edu/nutrition-education-program-nepContact Info: Jean Ann FischerTaxonomy Term Description: 

The Nutrition Education Program (NEP) delivers evidence-based nutrition education and obesity prevention interventions through a combination of education strategies coupled with multi-level community changes that occur within the environment to promote healthy eating and active lifestyles.

This material was funded by USDA's Supplemental Nutrition Assistance Program – SNAP and Expanded Food & Nutrition Education Program (EFNEP).

Ingredients:

• 6 ounces frozen orange juice concentrate*, thawed
• 2 cups yogurt, low-fat vanilla*
• 12 (3 ounce) paper cups
• Aluminum foil
• 12 wooden sticks

Directions:

1. Wash hands with soap and water.
2. In a medium bowl, combine thawed juice concentrate and yogurt. Stir until smooth.
3. Place paper cups close together on a baking sheet.
4. Pour juice/yogurt mixture into paper cups.
5. Cover the cups with a sheet of aluminum foil.
6. Insert stick for each freezer pop by making a slit in foil over the center of each cup. The aluminum foil serves to keep the sticks in place as the juice/yogurt mixture freezes.
7. Freeze freezer pops until firm.
8. To serve, run warm water on the outside of each cup to loosen each freezer pop from the cup.
9. Store leftovers in a sealed container in the freezer.

Category:  Snacks Yield: 12 servings Serving Size: 1 freezer popCalories: 50Total Fat: 0.5Saturated Fat: 0Potassium: 4Total Sugars: 8Iron: 0Vitamin D: 0Calcium: 10Protein: 2Fiber: 0Added Sugars: 2Total Carbohydrates: 9Sodium: 20Cholesterol: 0Vitamin A: 

Nutrition Software Used: ESHA Food Processorhttps://food.unl.edu/recipes/documents/spanish/chicken-and-veggies-sheet-pan-meal-spanish-nep.pdfNotes: 

Other combinations of vegetables work well with this recipe too!

https://food.unl.edu/recipes/documents/chicken-and-veggie-sheet-pan-meal-nep.pdfNewsletter/Program:  Nutrition Education Program Archive Link: https://food.unl.edu/nutrition-education-program-nepContact Info: Jean Ann FischerTaxonomy Term Description: 

The Nutrition Education Program (NEP) delivers evidence-based nutrition education and obesity prevention interventions through a combination of education strategies coupled with multi-level community changes that occur within the environment to promote healthy eating and active lifestyles.

This material was funded by USDA's Supplemental Nutrition Assistance Program – SNAP and Expanded Food & Nutrition Education Program (EFNEP).

Ingredients:

• 4 chicken breasts, boneless, skinless, cut into 1-inch pieces
• 8 carrots, scrubbed with clean vegetable brush under running water, sliced into ½-inch rounds
• 4 bell peppers, gently rubbed under cold running water, sliced into chunks
• 8 stalks celery, scrubbed with clean vegetable brush under running water, chopped
• 8 green onions, gently rubbed under cold running water, chopped (optional)
• 1/4 cup fresh parsley, gently rubbed under cold running water, chopped OR 1 teaspoon dried parsley
• 1/4 cup olive oil
• 1/4 teaspoon black pepper
• Salt to taste
• 1 teaspoon Italian seasoning
• 1 teaspoon chili powder

Directions:

1. Wash hands with soap and water.
2. Preheat oven to 375°F. Spray a baking sheet with non-stick cooking spray.
3. Arrange chicken breast pieces on a baking sheet. Wash hands after handling uncooked chicken. Spread carrots, bell peppers, celery and green onion, if desired, around chicken.
4. Combine parsley and olive oil. Drizzle olive oil over chicken and vegetables
5. In a small bowl, combine black pepper, salt, Italian seasoning and chili powder. Sprinkle over chicken and vegetables.
6. Bake for about 30 minutes or until chicken pieces are no longer pink in the center, juices run clear and until internal temperature reaches 165 °F as measured with a food thermometer.
7. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Main Dishes Yield: 4 servings Serving Size: 1/4 of recipeCalories: 390Total Fat: 17Saturated Fat: 2.5Potassium: 20Total Sugars: 16Iron: 10Vitamin D: 0Calcium: 10Protein: 31Fiber: 9Added Sugars: 0Total Carbohydrates: 29Sodium: 220Cholesterol: 85

Nebraska Extension Crop Protection and Cropping Systems Specialist will present the information on soybean gall midge at this year's Nebraska Soybean Day and Machinery Expo.

Source:

This recipe is provided by Iowa State University Extension and Outreach. For more resources like this, visit the Spend Smart. Eat Smart. website at http://spendsmart.extension.iastate.edu. Spend Smart. Eat Smart. is a registered trademark of Iowa State University.

Nutrition Software Used: ESHA Food Processorhttps://food.unl.edu/recipes/documents/spanish/brown-rice-risoto-spanish-nep.pdfNotes: 

*Add 1 cup cooked diced chicken in step 3, if desired. 

https://food.unl.edu/recipes/documents/brown-rice-risoto-nep.pdfNewsletter/Program:  Nutrition Education Program Archive Link: https://food.unl.edu/nutrition-education-program-nepContact Info: Jean Ann FischerTaxonomy Term Description: 

The Nutrition Education Program (NEP) delivers evidence-based nutrition education and obesity prevention interventions through a combination of education strategies coupled with multi-level community changes that occur within the environment to promote healthy eating and active lifestyles.

This material was funded by USDA's Supplemental Nutrition Assistance Program – SNAP and Expanded Food & Nutrition Education Program (EFNEP).

Ingredients:

• 1/2 Tablespoon vegetable oil
• 1/2 cup onion, scrubbed with clean vegetable brush under running water, diced
• 1 clove of garlic, gently rubbed under cold running water, minced
• 1/4 teaspoon black pepper
• 3/4 cup reduced sodium chicken broth
• 1/4 cup water
• 3/4 cup instant brown rice
• 3/4 cup frozen peas
• 1 Tablespoon lemon juice
• 1 Tablespoon butter
• 2 Tablespoons Parmesan cheese, grated
• 1 cup diced, cooked chicken (optional)*

Directions:

1. Wash hands with soap and water.
2. Heat oil in a medium sized saucepan over medium heat. Add onion, garlic and black pepper. Sauté for 2 minutes.
3. Add chicken broth, water, and brown rice to the skillet. Bring to a simmer. Reduce heat to medium low, cover, and cook for 5 minutes.
4. Stir in frozen peas. Cover and cook for 5 minutes more.
5. Stir in lemon juice, butter and Parmesan cheese. Cook, uncovered, for 4-5 minutes, stirring continuously until thickened.
6. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Main Dishes Side Dishes Yield: 4 servings Serving Size: 1/4 of recipeCalories: 160Total Fat: 6Saturated Fat: 2.5Potassium: 2Total Sugars: 2Iron: 6Vitamin D: 0Calcium: 2Protein: 5Fiber: 2Added Sugars: 0Total Carbohydrates: 22Sodium: 60Cholesterol: 10

Hosted by Jackson Stansell and Taylor Cross — graduate students in UNL's Department of Biological Systems Engineering and Nebraska Extension Digital Agriculture team members — FarmBits Podcast is a weekly series highlighting new innovations and trends in digital agriculture through interviews with academic experts, farmers and industry specialists.

Nutrition Software Used: ESHA Food Processorhttps://food.unl.edu/recipes/documents/spanish/tomato-basil-bruschetta-spanish-nep.pdfNotes: 

*Top toasted bread with tomato mixture right before eating, as the bread will become soggy. 

https://food.unl.edu/recipes/documents/tomato-basil-bruschetta-nep.pdfNewsletter/Program:  Nutrition Education Program Archive Link: https://food.unl.edu/nutrition-education-program-nepContact Info: Jean Ann FischerTaxonomy Term Description: 

The Nutrition Education Program (NEP) delivers evidence-based nutrition education and obesity prevention interventions through a combination of education strategies coupled with multi-level community changes that occur within the environment to promote healthy eating and active lifestyles.

This material was funded by USDA's Supplemental Nutrition Assistance Program – SNAP and Expanded Food & Nutrition Education Program (EFNEP).

Ingredients:

• 8 ripe Roma tomatoes, gently rubbed under cold running water, chopped
• 1-2 cloves garlic, gently rubbed under cold running water, minced
• 1/2 cup onion, scrubbed with clean vegetable brush under running water, chopped
• 8 fresh basil leaves, gently rubbed under running water, chopped OR 1 teaspoon dried basil
• 3 Tablespoons olive oil, divided
• 1 teaspoon balsamic vinegar
• 1 loaf French-style bread, cut into ½ -inch thick slices

Directions:

1. Wash hands with soap and water.
2. In a large bowl, combine the tomatoes, garlic, onion, basil, 1 Tablespoon olive oil and vinegar. Season with salt and pepper, to taste. Stir gently and set aside.
3. Arrange bread on a baking sheet in a single layer. Pour 2 Tablespoons of olive oil in a small bowl. Brush bread slices with a small amount of olive oil. Set oven to broil. Broil the bread for 3-5 minutes. Watch closely, as the bread will toast quickly.
4. Top each slice of bread with tomato mixture*.
5. Store leftover tomato mixture in a sealed container in the refrigerator for up to four days.

Category:  Appetizers Yield: 12 servings Serving Size: 1/12 of recipeCalories: 200Total Fat: 4Saturated Fat: 0Potassium: 4Total Sugars: 2Iron: 6Vitamin D: 0Calcium: 4Protein: 5Fiber: 2Added Sugars: 1Total Carbohydrates: 34Sodium: 300Cholesterol: 0

Tar spot — a new disease confirmed in eastern Nebraska corn fields in 2021 — will be one of the topics discussed during the fifth annual Confronting Cropping Challenges program in December. (CropWatch file photo)

What did you like about CropWatch content in 2021? How can we better help you with farm management decisions in 2022? Take our survey and let us know!

The Media Drought Index was created to help researchers, climatologists and the public in their efforts to track drought impacts and to see where drought-related news is being published at higher or lower rates than normal.

Hosted by Jackson Stansell and Taylor Cross — graduate students in UNL's Department of Biological Systems Engineering and Nebraska Extension Digital Agriculture team members — FarmBits Podcast is a weekly series highlighting new innovations and trends in digital agriculture through interviews with academic experts, farmers and industry specialists.

Nutrition Software Used: ESHA Food ProcessorNewsletter/Program:  Food Fun for Young Children Archive Link: https://food.unl.edu/free-resources/newsletters/food-fun-for-young-children/food...Subscribe Link: https://food.unl.edu/subscribe-food-fun-young-kidsContact Info: Cami WellsTaxonomy Term Description: 

Our goal is to help parents and caregivers prepare healthy meals and snacks by sharing recipes, tips and ideas that are geared for children ages 2 to 5. This will help children eat more fruits and vegetables, whole grains, and low-fat dairy foods along with reducing the mealtime stress of feeding young children.

Ingredients:

• ½ cup carrots, scrubbed with clean vegetable brush under running water, shredded
• 1 ½ cups broccoli slaw or chopped broccoli or cauliflower
• 1 cup chopped salad greens or lettuce, gently rubbed under cold running water
• ½ cup cheddar cheese, shredded
• ¼ cup low-fat ranch dressing
• 4 (7-inch) whole grain tortillas

Directions:

1. Wash hands with soap and water.
2. In a small mixing bowl combine carrots, broccoli slaw, chopped lettuce and cheese.
3. Add ranch dressing and toss to coat vegetables.
4. Spoon ¾ cup of the vegetable mixture down the center. Wrap the tortilla around the vegetable mixture.
5. Serve immediately.

Category:  Snacks Yield: 4 servings Calories: 280Total Fat: 16Saturated Fat: 5Potassium: 8Total Sugars: 6Iron: 10Vitamin D: 0Calcium: 10Protein: 8Fiber: 3Added Sugars: 4Total Carbohydrates: 28Sodium: 590Cholesterol: 20Photo provided by Cami Wells.

Enjoy this spicy delight as a delicious treat at the end of a busy, active day. It contains vitamin A and is a source of calcium — so you're not drinking "empty calories."

Nutrition Software Used: ESHA Food ProcessorNotes: 

One 15 oz. can of pumpkin has about 1-3/4 cups of canned pumpkin — enough to make seven shakes. After you open the canned pumpkin, transfer any remaining pumpkin to another container, cover, and store in the refrigerator. Use within four days or freeze. Here are some ways to use the extra pumpkin:

• Stir a few tablespoons into a bowl of oatmeal. Top with walnuts, raisins and cinnamon or pumpkin pie spice.
• Mix into vanilla yogurt, a tablespoon at a time, until you get a taste you like. Add a touch of cinnamon or pumpkin pie spice for extra flavor.
• Fill an ice-cube tray or silicon mini muffin pan with canned pumpkin. Pop out when frozen and transfer to a freezer bag.

Ingredients:

• 1/4 cup canned pumpkin (NOT canned pumpkin pie MIX)
• 1/3 cup nonfat milk
• 1 cup low-fat frozen vanilla yogurt
• 1/4 teaspoon pumpkin pie spice

Directions:

1. Wash hands with soap and water.
2. Add all ingredients to a blender. Cover and blend on high until smooth.
3. If desired, garnish with a dash of pumpkin pie spice.

Category:  Beverages Desserts Yield: 1 serving Calories: 250Total Fat: 4Saturated Fat: 2.5Potassium: 8Total Sugars: 33Iron: 6Vitamin D: 6Calcium: 20Protein: 8Fiber: 2Added Sugars: 19Total Carbohydrates: 47Sodium: 125Cholesterol: 15Photo provided by Cami Wells.

Craig Chandler | University Communication Numerous Husker faculty members will discuss biological, chemical, environmental and physical properties of soil, as well as conservation strategies and producer practices. Deadline to register for the free summit is Friday, Nov. 12.