3 Healthy Recipes for National Nutrition Month
National Nutrition Month is taking place throughout the whole month of March and this special month is all about educating residents and patients about healthy eating. In the spirit of healthy eating, we encourage you to give out recipe cards that feature the healthy recipes of your choosing. Take pride in this special month and display these recipes as professionally as possible with an experienced full-service printing company. MedFare specializes in printing exquisite looking recipe cards. Learn more and give us a call today at 1-888-MEDFARE. In the meantime, take a look at these fantastic healthy recipes we found online. You may like one so much you decide to use it throughout your National Nutrition Month efforts.
Source: https://whatscooking.fns.usda.gov/recipes/child-nutrition-cnp/fiesta-wrap
Fiesta Wrap
Ingredients
1/4 cup Quinoa, dry
2 1/4 cups Canned low-sodium black beans, drained, rinsed
1/4 cup Fresh red bell pepper, seeded, diced
1/4 cup Fresh red onions, peeled, diced
1/2 cup Fresh carrots, peeled, diced
1/4 cup Reduced-fat white cheddar cheese, shredded (1 oz)
1 teaspoon chili powder
1 1/4 teaspoons ground cumin
1 1/4 teaspoons Fresh lime juice
6 Whole-wheat tortillas, 6"
1 tablespoon vegetable oil
Directions
1. Preheat oven to 325 °F.
2. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and ¾ cup water in a small pot. Cover and bring to a boil. Turn heat down to low and simmer until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork and set aside. A rice cooker may be used with the same quantity of quinoa and water.
3. Place black beans in a large mixing bowl. Lightly mash beans by squeezing them using gloved hands (at least 50 percent of the beans should appear whole). Be careful not to over-mash beans.
4. To make filling, add to the mashed beans the quinoa, red peppers, red onions, carrots, cheese, chili powder, cumin, and lime juice.
5. For each wrap, place ½ cup of filling on the bottom half of tortilla and roll in the form of a burrito.The wrap may also be folded in half like a taco.
6. Brush filled wraps lightly with vegetable oil and place on a baking sheet. Bake for 10 minutes at 325 °F. Wraps will be lightly brown. Serve hot If desired, serve with fresh diced tomatoes, corn salsa, and/or lettuce.
Source: https://whatscooking.fns.usda.gov/recipes/myplate-cnpp/picadillo-cnpp
Picadillo (CNPP)
Ingredients
Directions
Prepare the rice:
1. Cook as instructed on the package.
Prepare the Picadillo:
2. Place the skillet on the stove over medium heat and when hot, add oil. Add the onion, pepper, and garlic. Cook and stir about 10 minutes until the onion is softened and lightly browned.
3. Add oregano, cumin, pepper, and salt, and stir well.
4. Add beef, in small amounts. Stir well and cook about 5 minutes until the beef is cooked throughout.
5. Add beans and tomatoes and simmer about 15 minutes until mixture blends together.
6. Add olives and raisins. Stir well and cook about 2 minutes until heated through.
7. Serve over rice or refrigerate in an airtight container for up to 3 days. Serve with avocado, if desired.
Source: https://whatscooking.fns.usda.gov/recipes/supplemental-nutrition-assistance-program-snap/waldorf-salad
Waldorf Salad
Ingredients
Directions
Our full-service printing company has the capability and talent to practically print anything you need. From recipe cards to billboards, we can do it all. To learn more about the full scale of printing projects we can take care of for you, call our friendly staff today at 1-888-MEDFARE.
3 Healthy Recipes for National Nutrition Month
Source: https://whatscooking.fns.usda.gov/recipes/child-nutrition-cnp/fiesta-wrap
Fiesta Wrap
Ingredients
1/4 cup Quinoa, dry
2 1/4 cups Canned low-sodium black beans, drained, rinsed
1/4 cup Fresh red bell pepper, seeded, diced
1/4 cup Fresh red onions, peeled, diced
1/2 cup Fresh carrots, peeled, diced
1/4 cup Reduced-fat white cheddar cheese, shredded (1 oz)
1 teaspoon chili powder
1 1/4 teaspoons ground cumin
1 1/4 teaspoons Fresh lime juice
6 Whole-wheat tortillas, 6"
1 tablespoon vegetable oil
Directions
1. Preheat oven to 325 °F.
2. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and ¾ cup water in a small pot. Cover and bring to a boil. Turn heat down to low and simmer until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork and set aside. A rice cooker may be used with the same quantity of quinoa and water.
3. Place black beans in a large mixing bowl. Lightly mash beans by squeezing them using gloved hands (at least 50 percent of the beans should appear whole). Be careful not to over-mash beans.
4. To make filling, add to the mashed beans the quinoa, red peppers, red onions, carrots, cheese, chili powder, cumin, and lime juice.
5. For each wrap, place ½ cup of filling on the bottom half of tortilla and roll in the form of a burrito.The wrap may also be folded in half like a taco.
6. Brush filled wraps lightly with vegetable oil and place on a baking sheet. Bake for 10 minutes at 325 °F. Wraps will be lightly brown. Serve hot If desired, serve with fresh diced tomatoes, corn salsa, and/or lettuce.
Source: https://whatscooking.fns.usda.gov/recipes/myplate-cnpp/picadillo-cnpp
Picadillo (CNPP)
Ingredients
- 1 cup uncooked brown rice
- 2 cups water
- 2 teaspoons vegetable oil
- 1 yellow onion (peeled and diced)
- 1 bell pepper (cored, seeded, and diced)
- 2 cloves garlic (peeled and minced)
- 1 1/2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon Kosher salt
- 3/4 pound lean ground turkey or beef
- 1 can 14.5 ounce low-sodium diced tomatoes (including liquid)
- 1 can 15.5 ounce low-sodium black beans (drained and rinsed with cold water)
- 1/4 cup green olives (chopped)
- 1/4 cup raisins
Directions
Prepare the rice:
1. Cook as instructed on the package.
Prepare the Picadillo:
2. Place the skillet on the stove over medium heat and when hot, add oil. Add the onion, pepper, and garlic. Cook and stir about 10 minutes until the onion is softened and lightly browned.
3. Add oregano, cumin, pepper, and salt, and stir well.
4. Add beef, in small amounts. Stir well and cook about 5 minutes until the beef is cooked throughout.
5. Add beans and tomatoes and simmer about 15 minutes until mixture blends together.
6. Add olives and raisins. Stir well and cook about 2 minutes until heated through.
7. Serve over rice or refrigerate in an airtight container for up to 3 days. Serve with avocado, if desired.
Source: https://whatscooking.fns.usda.gov/recipes/supplemental-nutrition-assistance-program-snap/waldorf-salad
Waldorf Salad
Ingredients
- 1/4 cup walnuts (chopped)
- 2 apples (cored and diced)
- 1 cup celery (diced)
- 1/2 cup raisins
- 1/4 cup plain yogurt, non-fat
- 1/2 teaspoon sugar
- 1 teaspoon lemon juice
Directions
- Preheat oven to 350 degrees.
- Place chopped walnuts on a baking sheet and bake for 12-15 minutes. Stir occasionally until they are evenly toasted.
- Combine apples, celery, nuts, and raisins.
- Stir together yogurt, sugar, and lemon juice. Pour over apple mixture and toss lightly.
- Refrigerate leftovers within 2 hours.
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