Plateful of Prevention
More Recipe Ideas
Peaches & Cream Gingersnap Cups
Yield: 2 Cups
Serving size: ¼ cup
Ingredients:
1 ½ tablespoons gingersnap crumbs (2
cookies)
¼ teaspoon ground ginger
2 ounces reduced-fat cream cheese,
softened
1 container (6 ounces) light peach
yogurt
¼ teaspoon vanilla
1/3 cup chopped fresh peach or drained
canned peach slices in juice
Directions:
Combine gingersnap crumbs and ginger
in small bowl; set aside. Beat cream
cheese in small bowl with electric mixer
at medium speed until smooth. Add
yogurt and vanilla. Beat at low speed
until smooth and well blended. Stir in
chopped peach. Divide peach mixture
between 2 (6 ounce) custard cups. Cover
and refrigerate 1 hour. Top each
serving with half of gingersnap crumb
mixture just before serving. Garnish as
desired.
Eggplant Lasagna
Yield: 4 cups
Serving size: 1 cup
Ingredients:
1 tbsp. olive or canola oil
1 medium onion, sliced
1 clove garlic, minced
1 large tomato, sliced very thin
1 c. canned crushed tomatoes
1 ½ tsp. dried basil
1 ½ tsp. dried oregano
¼ tsp salt (optional)
1 medium eggplant, sliced very thin
6 oz. shredded part-skim mozzarella
Directions:
Preheat oven to 425°. In a medium
nonstick skillet, heat olive oil over
medium heat. Saute onion until tender
about 2-3 minutes. Transfer to an 8x8
baking dish. Saute the garlic for 1
minute. Add the crushed tomato, basil,
oregano, and salt, and cook gently over
medium-low heat for 10 minutes.
Spread a layer of this mixture over the
onion layer. Add a layer of eggplant and
follow with a layer of tomato. Sprinkle
1/3 of the mozzarella cheese over top.
Repeat layers of eggplant, tomato and
cheese until you use all ingredients.
Finish with a layer of mozzarella cheese.
Cover with aluminum foil and bake for
25 minutes, or until vegetables are
tender. Uncover and bake 10-15
minutes, or until layer of cheese is light
brown.
Plateful of Prevention
More Recipe Ideas
Stir-fried Greens with Carrots
Yield: 4 servings
Ingredients:
8 c. greens (chard, spinach, collards),
washed & chopped slightly
2-3 tsp. canola or olive oil
2 carrots, peeled and sliced thin
1-2 garlic cloves, minced or ½ tsp dried
Salt & Pepper to taste
Pinch of cayenne pepper, if desired
Garnish:
1tbsp. vinegar
½ tbsp. soy sauce
Directions:
Wash greens and remove tough stems.
Kale: remove large stem running
through center of each leaf. Boy choy:
do not remove stem. Rough chop or
layer leaves and cut into thin strips,
Heat oil in large skillet. Add carrots and
cook 2 minutes. Add garlic and cook 1
more minute. Add greens and keep
them moving in the skillet, turning
frequently. Add salt, pepper and
cayenne.
When greens have turned bright green
and begun to wilt, remove from heat.
Sprinkle vinegar and soy mixture over
the top. Toss gently and serve.
10-minute Italian Chicken Stir-fry
Ingredients:
1 tbsp. canola oil
¾ lb. skinless, chicken meat, cut in
¾-inch pieces
1 (16-oz.) bag frozen mixed vegetables
for stir-fry
1 tsp. finely minced garlic
½ c. sliced fresh mushrooms
1 tsp. dried basil
1 tsp. dried oregano
½ c. fat-free, reduced-sodium chicken
broth
2 tbsp. grated parmesan cheese
salt and freshly ground black pepper, to
taste
2 c. cooked hot rice (brown rice if
desired)
Directions:
Place large skillet over high heat. Add
oil; swirl to coat pan and heat oil until
very hot. Add chicken and stir-fry until
it loses pink color. With slotted spoon,
remove chicken from pan and set aside.
Add garlic and stir-fry until garlic is
fragrant, about 1 minute. Add
vegetables to pan. Stir-fry about 2
minutes. Return chicken to pan. Add
basil, oregano, and chicken broth. Stir
fry until chicken is opaque throughout,
about 4 minutes. Add cheese and toss.
Season to taste with salt and pepper.
Serve immediately, including juices
from pan, over hot cooked rice.
More healthy, low cost recipes at http://healthyrecipes.oregonstate.edu/
This material was funded in part by the Supplemental Nutrition Assistance Program of USDA. SNAP puts healthy food within reach - call Oregon SafeNet at 1-800-723-3638. In accordance with Federal law and
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