Old-Fashioned Bread Pudding
A serving of "Old Fashioned Bread Pudding" is a delicious way to add whole grain breads to your meals! Buttering each slice of bread and sprinkling it with cinnamon before cutting it into cubes makes every bite especially tasty!
Source:
Adapted from: Montana Extension Nutrition Education Program, Montana State University Extension Service
Nutrition Software Used: ESHA Food ProcessorIngredients:
- 5 slices whole wheat bread
- 2 Tablespoons butter or margarine
- ¼ teaspoon cinnamon
- ⅓ cup sugar, white or brown
- ½ cup raisins or dried cranberries
- 3 eggs
- 2 cups nonfat milk
- 1 teaspoon vanilla extract
Directions:
- Wash hands with soap and water. Preheat oven to 350 °F. Spray a 8x8 baking dish with non-stick cooking spray. Set aside.
- Spread one side of bread with margarine or butter. Sprinkle with cinnamon. Cut bread into 1-inch cubes.
- In a medium-sized bowl, combine bread cubes, sugar, and raisins.
- Break eggs into a medium-sized bowl. Wash hands with soap and water after cracking raw eggs. Add milk and vanilla to eggs. Blend well.
- Pour liquid over bread mixture; lightly mix. Transfer mixture to prepared baking dish.
- Bake uncovered for 50 to 60 minutes or until the center of the mixture reaches 160 °F when measured with a food thermometer. At this temperature, a metal knife inserted near the center of the pudding comes out clean.
- Serve warm or cold. Top with vanilla yogurt if desired. Refrigerate leftovers within 2 hours.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Crunchy Kohlrabi Salad
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:
- 2-3 kohlrabi (2 cups), scrubbed with clean vegetable brush under running water, peeled, and cut into matchsticks
- 1 apple, gently rubbed under running water, cored, and cut into matchsticks
- ¼ cup dried cranberries or raisins
- ¼ cup sunflower seeds
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon vegetable oil
- 1 Tablespoon maple syrup
- 1 teaspoon mustard (Dijon or other)
- Salt and pepper to taste (optional)
Directions:
- Wash hands with soap and water.
- Wash and prepare kohlrabi and apple.
- In a large bowl, combine kohlrabi, apple, dried cranberries, and sunflower seeds.
- To make the dressing, combine vinegar, vegetable oil, maple syrup, mustard, salt and pepper (if desired) in a small bowl until well combined.
- Add dressing to salad and toss.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Roasted Parmesan Rutabaga Fries
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:
- 2 medium rutabagas, scrubbed with clean vegetable brush under running water, peeled
- 1 Tablespoon vegetable oil
- ½ teaspoon garlic powder
- 1 Tablespoon Italian seasoning
- 1 Tablespoon Parmesan cheese, grated
Directions:
- Wash hands with soap and water.
- Preheat oven to 425⁰F. Spray a large baking sheet with non-stick cooking spray. Set aside.
- Cut rutabagas into 1/4-inch thick wedges.
- Place rutabaga wedges in a large bowl. Drizzle with oil and sprinkle with garlic and Italian seasoning. Toss to coat evenly.
- Spread the rutabaga wedges in a single layer on the prepared baking sheet.
- Bake for 15 minutes or until they start to brown. Flip the wedges over and bake for another 10-15 minutes or until the wedges are soft on the inside and well-browned, cooked through, and crispy on the outside.
- Sprinkle with Parmesan cheese and serve immediately.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Oven-Roasted Tomatillo Salsa
*Green tomatoes can be used in place of tomatillos.
**For less spicy salsa, remove the seeds from the jalapeño.
Alternatively to the oven roasting method, tomatillos can also be toasted on the stovetop. Place husked and washed whole tomatillos in a large pan and toast over medium-high heat until skins brown and tomatillos soften.
Newsletter/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 pound fresh tomatillos, husked, gently rubbed under running water*
- 2 jalapeños, scrubbed with clean vegetable brush under running water**
- 3 cloves garlic OR 1 teaspoon garlic powder
- ½ cup onion, scrubbed with clean vegetable brush under running water, chopped
- 1 Tablespoon lime juice
- 1 teaspoon salt (optional)
- ¼ cup fresh cilantro, gently rubbed under cold running water (optional)
Directions:
- Wash hands with soap and water.
- Set your oven to broil. Spray a large baking sheet with non-stick cooking spray.
- Remove husks from the tomatillos. Rinse with water and dry with a clean towel or paper towel.
- Cut tomatillos and jalapeños in half. Place cut side down on the prepared baking sheet. If using garlic cloves, place these on the tray to roast as well.
- Roast in the oven for 8 minutes, or until the tomatillo and jalapeño skins start to blacken.
- Remove the tray from the oven, and let cool for 10 minutes.
- Place roasted vegetables in a blender. Add chopped onions, lime juice, salt, and cilantro if desired. Blend until all the ingredients are finely chopped and mixed.
- Serve with tortilla chips, tacos, burritos, meat, chicken, or fish.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Spooky Veggies and Dip
Involving children in preparing meals is a great way to teach them food preparation skills and the importance of healthy eating. This platter is a fun way to get kids involved and a great item to bring to Halloween parties and events. Be creative and use any vegetables you have on hand.
Nutrition Software Used: ESHA Food Processorhttps://food.unl.edu/recipes/documents/spooky-veggies-and-dip-nep.pdfAuthor: Marusa Jonas mcernjul2 Newsletter/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:
- ½ cup plain non-fat yogurt
- ½ cup non-fat sour cream
- ⅛ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon dried parsley OR ½ Tablespoon fresh parsley
- ½ teaspoon dried dill OR ½ Tablespoon fresh dill
- ⅛ teaspoon pepper
- 2 cups fresh vegetables (cucumbers, peppers, carrots, celery, cauliflower, broccoli, olives, snap peas)
Directions:
- Wash hands with soap and water.
- If using fresh herbs, wash them by gently rubbing them under cold running water. Pat dry with a paper towel, then finely chop.
- In a medium bowl, combine all the dip ingredients (yogurt, sour cream, garlic powder, onion powder, parsley, dill and pepper). Cover and refrigerate until ready to serve.
- Scrub vegetables with clean vegetable brush under running water. Slice into desirable shapes.
- To serve, place ranch dip in a small cup for the skeleton's head.
- Assemble vegetables in the shape of a skeleton. For example, use carrots and celery to make arms and legs, sliced pepper for the rib cage, cucumber for the spine, and herbs or lettuce for hair.
- Store leftovers in a sealed container in the refrigerator for up to four days.