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Updated: 27 min 29 sec ago

Brussels Sprouts

Wed, 05/27/2020 - 13:31

Bell Peppers

Wed, 05/27/2020 - 13:25

Beets

Wed, 05/27/2020 - 13:18

Fresh Salsa

Fri, 05/22/2020 - 15:44
Newsletter/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:

  • 4 cups chopped fresh tomatoes, gently rubbed under cold running water
  • ¼ cup onion, scrubbed with clean vegetable brush under running water, chopped
  • 1 jalapeno, gently rubbed under cold running water, seeded and chopped (optional)
  • 1 Tablespoon vinegar or lime juice
  • 1 teaspoon cumin
  • 1 teaspoon minced garlic
  • 1 teaspoon salt, optional

Directions:

  1. Wash hands with soap and water.
  2. In a medium bowl, combine all ingredients and mix well. For better flavor, let the ingredients stand in the refrigerator for at least one hour.
  3. Refrigerate until ready to eat.
  4. Serve with veggies, tortilla chips, quesadillas, or on a salad or baked potato.
Category:  Appetizers Yield: 14 servings Calories: 13Total Fat: 0Saturated Fat: 0Fiber: 0.7Total Carbohydrates: 3Sodium: 3.3Cholesterol: 0

Serving Up Salsa

Fri, 05/22/2020 - 14:49

Making the Most of Your Protein Dollars

Mon, 05/18/2020 - 12:30

Chinese Chicken Salad

Sun, 05/17/2020 - 11:18

Source:

  • MyPlate Kitchen, Connecticut Food Policy Council Farm Fresh Summertime Recipes
Nutrition Software Used: ESHA Food ProcessorNotes: 
  • Use 2 cooked chicken breasts, chopped (heated to 165°F as measured with a food thermometer) in place of canned chicken.
  • For more color and nutrients, add one 8 oz. can of drained mandarin oranges to the salad.
  • Substitute sliced almonds for unsalted peanuts.
  • Use 4 1/2 cups of cabbage salad mix instead of shredded cabbage.
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 (12.5 ounce) can of chicken (optional)
  • 4 1/2 cups shredded cabbage
  • 1 teaspoon sugar (optional)
  • 1/4 cup vinegar (rice or white wine)
  • 1 tablespoon vegetable oil
  • 1 teaspoon Ramen noodle flavor packet
  • 1/2 cup bell pepper, chopped
  • 1/4 cup minced scallions
  • 1/2 cup unsalted peanuts
  • 1 Ramen noodle package, oriental flavored

Directions:

  1. Wash hands with soap and water.
  2. Rinse cabbage under cool running water. Shred the cabbage with a knife or grater. Set aside.
  3. Break up noodles. Set aside.
  4. In a small bowl make dressing with sugar, vinegar, vegetable oil and 1 tsp. flavor packet. Stir well.
  5. In a large bowl, add peppers, scallions, unsalted peanuts and other vegetables if you like. Add cooked chicken and cabbage.
  6. Pour on the dressing and combine. Break up noodles and sprinkle on top.
  7. Serve cold. Store leftovers in a sealed container in the refrigerator.
Category:  Main Dishes Salads Yield: 8 Servings Serving Size: 1 cupCalories: 220Total Fat: 9Saturated Fat: 1.5Potassium: 8Total Sugars: 3Iron: 6Vitamin D: 0Calcium: 2Protein: 23Fiber: 2Added Sugars: 1Total Carbohydrates: 13Sodium: 430Cholesterol: 60

Stretching Your Family Food Dollar

Wed, 05/13/2020 - 10:26

Handling Produce Safely from the Garden

Mon, 05/11/2020 - 15:07

How to Cook Dry Beans from Scratch

Wed, 05/06/2020 - 12:25

Fun with Fruit and Veggie Kabobs

Mon, 05/04/2020 - 07:29

No Bake Cereal Treats

Mon, 05/04/2020 - 06:38
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:

  • 2 cups quick cooking oats
  • 2 cups crispy rice cereal
  • ⅓ cup firmly packed brown sugar
  • ½ cup light corn syrup
  • ½ cup peanut butter
  • 1 teaspoon vanilla
  • ½ cup raisins or dried cranberries
  • ½ cup dark chocolate chips

Directions:

  1. Wash hands with soap and water. Coat a 9 x 13 inch pan with cooking spray.
  2. Combine oats and cereal in a large bowl and set aside. Bring brown sugar and syrup to a boil in a saucepan over medium high heat, stirring constantly until sugar is dissolved.
  3. Remove from heat and stir in peanut butter and vanilla. Pour peanut butter mixture over cereal, stirring until coated. Let stand 5 minutes. Stir in raisins and chips. Press into prepared pan.
Category:  Desserts Yield: 24 servings Calories: 130Total Fat: 4.5Saturated Fat: 1.5Potassium: 2Total Sugars: 14Iron: 6Vitamin D: 0Calcium: 0Protein: 3Fiber: 1Added Sugars: 11Total Carbohydrates: 21Sodium: 40Cholesterol: 0Photo provided by Cami Wells

Get Kids in the Kitchen

Thu, 04/30/2020 - 09:24

How Do You Like Your Eggs?

Tue, 04/28/2020 - 19:16

Gardening with Kids

Tue, 04/28/2020 - 14:07

Spring Into Health

Mon, 04/27/2020 - 10:36

Handwashing

Fri, 04/24/2020 - 15:20

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