Baked Creamed Spinach
Ingredients:
2 lb of fresh spinach
1 cup of hot milk
1 cup of cheddar cheese, grated
2 tablespoons of butter
2 tablespoons of flour
1 teaspoon of salt
pinch of pepper
pinch of nutmeg
Directions:
Trim and wash 2 lb of fresh spinach. Place in a suitably-sized pot with
water still on the leaves. Cover; then cook only until wilted. Allow to cool,
then squeeze out the excess water. In a saucepan, melt the butter; then
add the flour. Whisk and gently cook for 3-4 minutes. Add the milk; then
bring to a boil. Add the salt and a pinch of pepper and nutmeg. Cook for
about 5-6 minutes. Combine the sauce with the spinach and 1 cup of
grated cheese. Spoon into a baking dish, then top with the other 1 cup of
grated cheddar. Bake at 375°F (190°C) for 20 minutes. Serve as desired.
Recipe from spinachrecipes.org
“B” HEALTHY RECIPES
Folic acid, a water-soluble B vitamin, helps your body to build healthy
cells. Studies have shown that for women of childbearing age, taking 400
micrograms of folic acid every day can reduce the risk of having a birth
affected by a Neural Tube Defect, such as Spina Bifida, by up to 70%.
Baked Sweet Potatoes with Honey
Jalapeño Sour Cream Recipe
Ingredients:
4 sweet potatoes
1/2 cup sour cream, plain yogurt or creme fraiche
1 tablespoon honey
3 teaspoons jalapeño, jarred or fresh, minced and seeded
1 teaspoon lime juice
salt to taste
tobasco to taste
Directions:
Potatoes: Preheat oven to 450°.
Rub sweet potatoes with oil.
Pierce once with a fork. Place a
baking sheet on bottom rack to catch any drippings. Place potatoes directly on middle rack in oven and bake for 40-45 minutes or until soft when pierced with a fork.
Sour Cream: Mix all ingredients together and serve chilled
over sweet potatoes.
Use within an hour of preparation in order for the recipe to remain
creamy. The acid in the jalapeños and lime juice have a tendency to
break down the sour cream and make it “watery”.
Recipe from RecipeTips.com
“B” HEALTHY RECIPES
Folic acid, a water-soluble B vitamin, helps your body to build healthy
cells. Studies have shown that for women of childbearing age, taking 400
micrograms of folic acid every day can reduce the risk of having a birth
affected by a Neural Tube Defect, such as Spina Bifida, by up to 70%.
Best Banana Bread Recipe
Ingredients:
2 cups all-purpose flour
1/2 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup toasted walnuts or pecans chopped
3 ripe, soft, darkly speckled large bananas,
mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons butter, melted then cooled
1 teaspoon vanilla extract
Directions:
Adjust oven rack to lower middle position and heat oven to 350 degrees.
Grease bottom only of regular loaf pan, or grease and flour bottom and
sides of nonstick 9-by-5-by-3-inch loaf pan. Combine dry ingredients together in large bowl and set aside. Mix mashed bananas, yogurt, eggs,
butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Pour batter into prepared
loaf pan; bake until loaf is golden brown and toothpick inserted in center
comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Wrap tightly with plastic wrap and store in r
efrigerator for 4 days, on the counter for 2 days.
Recipe from Arkansas Folic Acid Coalition
“B” HEALTHY RECIPES
Folic acid, a water-soluble B vitamin, helps your body to build healthy
cells. Studies have shown that for women of childbearing age, taking 400
micrograms of folic acid every day can reduce the risk of having a birth
affected by a Neural Tube Defect, such as Spina Bifida, by up to 70%.
Orange-Yogurt Nog
Ingredients:
2 8-ounce cartons vanilla low-fat yogurt
1 cup skim milk
1 cup frozen Florida orange juice concentrate, thawed
Directions:
Place yogurt, milk, and thawed concentrate in a blender container. Cover and blend until smooth. Creamy and tangy, this drink is a great
way to treat yourself.
Makes 4 (about 9-ounce) servings.
Nutrition facts per serving: 221 calories, 9 g protein, 42 g carbohydrate,
2 g total fat (2 g saturated fat), 8 mg cholesterol, 0 g dietary fiber, 114 mg
sodium. Daily Value: 138% vitamin C, 15% thiamin, 22% riboflavin, 23%
calcium, 19% potassium, 100 micrograms folic acid.
Recipe from the Florida Folic Acid Coalition
“B” HEALTHY RECIPES
Folic acid, a water-soluble B vitamin, helps your body to build healthy
cells. Studies have shown that for women of childbearing age, taking 400
micrograms of folic acid every day can reduce the risk of having a birth
affected by a Neural Tube Defect, such as Spina Bifida, by up to 70%.