Apple Slice Pancakes
Directions
Makes: 6 servings
Source: Kansas
Family Nutrition
Program, Kids a
Cookin’
Cost:
Per recipe: $1.44
Per serving: $0.24
Ingredients
1. Lightly coat a griddle or
skillet with cooking spray
and heat over medium heat.
2. Peel, core and thinly slice
apple into rings.
3. In a large mixing bowl,
combine ingredients for
pancake batter. Stir until
ingredients are evenly moist.
(Small lumps are ok! Overmixing makes pancakes
tough.)
1 apple
1 ¼ cup pancake mix (any type)
½ tsp cinnamon
1 egg
4. For each pancake, place
apple ring on griddle and
pour about 1/4 cup batter
over apple ring, starting in
the center and covering the apple.
2 tsp canola oil
1 cup low-fat milk
5. Cook until bubbles appear. Turn and cook other side until
lightly brown.
Veggie Dip
Directions
Makes: 8 servings
1. Measure cottage
cheese/yogurt and put in
bowl or blender.
Source:
Pennsylvania
Nutrition Education
Program,
Pennsylvania
Nutrition Education
Network Website
Recipes
2. Beat with a fork or mixer, or
in a blender, until cottage
cheese is smooth.
3. Add the other ingredients.
Stir together.
Cost:
Per recipe: $1.37
Per serving: $0.17
4. Store the dip in the fridge for
1 to 2 hours to let the flavors
blend.
Ingredients
1 cup of cottage cheese or plain fat free yogurt
1 Tbsp onion (chopped very fine)
¼ tsp salt
Notes
½ tsp garlic powder
Serve with slices of row vegetables such as carrots, celery,
cucumbers, zucchini, broccoli, turnips, cauliflower, or green
pepper.
2 tsp parsley flakes
Summer Squash, Italian Style
Directions
Makes: 4 servings
Source: Connecticut
Food Policy
Council, Farm Fresh
Summer Recipes
Cost:
Per recipe: $0.98
Per serving: $0.25
Ingredients
2 Tbsp vegetable oil
1 summer squash or zucchini (large, thinly sliced)
1 Tbsp water
1. Using a large, ovenproof
frying pan, heat 1
Tablespoon of oil to medium
high.
2. Arrange squash in pan, add
water and season lightly
with salt, pepper and basil.
3. Cover and cook over
medium heat for 5 minutes,
or until tender crisp.
4. Sprinkle with cheese and
drizzle with remaining oil.
Place under a preheated
broiler and broil until cheese
melts and browns slightly.
Salt and pepper (optional, to taste)
1 tsp fresh sweet basil
6 Tbsp grated Parmesan or Romano cheese
Tip
Add cut up fresh tomatoes, green peppers, green beans,
eggplant, onions, or other vegetables in season.
Easy Chicken Pot Pie
Makes: 6 servings
Source: Texas
Cooperative Extension,
The Texas A&M
University System,
Expanded Nutrition
Program
Cost:
Per recipe: $3.47
Per serving: $0.58
Ingredients
1 2/3 cup frozen mixed vegetables (thawed)
1 cup cooked chicken (cut-up)
1 can cream of chicken soup, low-fat (10-3/4 ounce,
condensed)
1 cup baking mix, reduced-fat (example: Bisquick)
½ cup milk (non-fat)
1 egg
Directions
1. Pre-heat oven to 400°F.
2. Mix vegetables, chicken
and soup in ungreased, 9inch pie plate.
3. Stir remaining ingredients
in a mixing bowl with fork
until blended. Pour over
vegetables and chicken in
pie plate.
4. Bake 30 minutes or until
golden brown.
5. Let cool for 5 minutes and
serve.