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MenuMEAL SOLUTIONS
Dole Chopped Salad Kit
Premium Smoked Ham
SHOP ITEMS
Recipe
Beefy Sweet Potato and Black Bean Chili
Beefy Sweet Potato and Black Bean Chili
Persons
8
Ingredients
- 1 lb. Lean Ground Beef
- 1/2 lb. Large Sweet Potato, peeled and cut into 1/2 inch dice
- 1 Onion, diced
- 1 tsp. Chipotle Powder
- 1 Tbsp. Paprika
- 1 tsp. Cumin
- 4 Cloves Garlic, minced
- 2 (14.5 oz) Cans Black Beans, with liquid
- 1 (14.5 oz) Can Diced Tomatoes, with liquid
- 2 (14 oz) Cans of Tomato Sauce
- 1 C. Water
- 1 Medium Avocado, sliced
- 1/2 C. Fresh Cilantro Leaves, chopped
- 2 Oz. Queso Fresco, crumbled
- 2 Tbsp. Olive Oil
- Salt and Pepper, to taste
Instructions
- Place a large stock pot over medium-high heat. Add the vegetable oil followed by the lean ground beef, onion, salt and pepper. Cook until the ground beef is browned, about 5 minutes.
- Add the chipotle powder, paprika, cumin and garlic, and cook for 3 minutes more.
- Add the black beans with juices, diced sweet potato, tomatoes with juices, tomato sauce and water. Season with salt and pepper, again, to taste. Bring to a boil, then reduce to a simmer. Cook until the sweet potatoes become tender, about 20 minutes.
- Ladle into bowls and top with an even amount of avocado slices, cilantro leaves and queso fresco.
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MenuPRE-MADE MEAL SOLUTIONS
Four Brothers BBQ Smoked Pulled Pork or Chicken
Four Brothers BBQ Ribs
SHOP ITEMS
Recipe
Minestrone Soup
Minestrone Soup
Ingredients
- 1 Tbsp. Canola Oil
- 1 Large Onion, chopped
- 2 Stalks of Celery, chopped
- 1/2 tsp Garlic Powder
- 8 Cups Low Sodium Vegetable or Chicken Broth
- 1 Can (28 Oz.) Diced Tomatoes
- 2 Cans (15 Oz.) of Kidney Beans, drained and rinsed
- 1 Cup Whole Wheat Pasta, dry (Try elbow noodles or small shells)
- 1 Tbsp. Italian Seasoning
- Salt and Pepper, to taste
Instructions
- In a large pot over medium heat, add in oil, chopped onion and celery. Saute for 3-4 minutes until tender. Add in garlic powder, broth, diced tomatoes, beans, dry pasta, Italian seasoning as well as salt and pepper. Bring to a boil.
- Once the soup is boiling, reduce the heat to medium-low and simmer for 15-20 minutes until pasta is al dente.
Notes
Dietitian's Tip: Serve with a side of fresh fruit and a whole grain dinner roll for a complete meal.
Recipe provided by Reach Up Head Start, Early Head Start. Get more recipes here.
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MenuPRE-MADE MEAL SOLUTIONS
Fresh Stuffed Encrusted Chicken Breasts
Revol Greens Salad
SHOP ITEMS
Recipe
Lentil Soup
Lentil Soup
Persons
6
Ingredients
- 1 Tbsp. Canola Oil
- 1 Large Onion, chopped
- 8 Cups Low Sodium Broth
- 2 Cup Dry Lentils, rinsed
- 1 Cup Sliced Carrots
- 1 Can (15 Oz.) Diced Tomatoes
- 1 Bay Leaf
- Salt and Pepper, to taste
Instructions
- In a large pot over medium-high heat, add in oil and chopped onion. Saute for 2-4 minutes, or until onion is tender.
- Add in the broth, lentils, carrots, tomatoes, bay leaf and a pinch of salt and pepper.
- Heat until boiling. Once the soup has reached a boil, reduce the heat to medium-low and let simmer for 3-45 minutes until lentils are soft.
- Remove the bay leaf prior to serving.
Notes
Dietitian's Tip: Serve with a side of fresh fruit and a whole grain roll for a complete meal.
Recipe provided by Reach Up Head Start, Early Head Start. Get more recipes here.
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MenuST. PATRICK’S DAY MEAL SOLUTIONS
Looking for more St. Patrick’s Day meal inspiration? Get your Irish on and check out these delicious meal ideas.
Recipe
Dijon Crusted Pork Tenderloin
Dijon Crusted Pork Tenderloin
Ingredients
- 1 1/2 - 2 Lb. Pork Tenderloin
- 1 1/2 Tbsp. Dijon Mustard, plus more for serving
- 1/2 C. Whole Wheat Bread Crumbs
- 2 tsp Thyme Leaves
- 3 Tbsp. Olive Oil
- 1 Lb. Brussels Sprouts, cut in half length-wise
- Salt & Pepper for seasoning
Instructions
- Preheat oven to 400ºF. Line 2 baking sheets with parchment paper.
- Place pork tenderloin in center of one baking sheet. Rub with dijon mustard. In small bowl, stir together breadcrumbs, thyme, salt and pepper. Gently press breadcrumb mixture into surface of pork to cover completely. Drizzle with 1 Tbsp of olive oil.
- Arrange Brussels sprouts on second baking sheet and drizzle remaining olive oil over Brussels sprouts and lightly season with salt and pepper.
- Place baking sheets in oven and roast until internal temperature of pork is 150ºF and Brussels sprouts are golden brown, about 20 minutes.
- Remove from oven and let pork rest for 5 minutes. Slice and serve with Brussels Sprouts and dijon mustard.
Notes
Dietitian's Tips:
Substitute Brussels sprouts for your favorite roasted vegetable to make it your own!
Did you know that in a 3 ounce serving of pork there is 24 grams of protein?
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MenuPRE-MADE MEAL SOLUTIONS
Four Brothers Smoked Gouda & Bacon Potato Salad
Four Brothers BBQ Smoked Fully Cooked Half Rack Baby Back Ribs
Four Brothers BBQ Smoked Fully Cooked Full Rack Baby Back Ribs
SHOP ITEMS
Recipe
Lemon Crumbed Cod
Lemon-Crumbed Cod
Persons
4
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
- Nonstick cooking spray
- 2 Large Egg Whites
- 1 Garlic Clove, finely chopped
- 3 C. Cornflakes, crushed into coarse crumbs
- 1 Tbsp. Fresh Parsley Leaves, chopped
- 1 tsp. Dried Basil
- 1 tsp. Lemon Pepper Seasoning
- 1 tsp. Lemon Zest
- 4 Cod Fillets (about 2 pounds)
- 1 Small Lemon, cut in half
Avocado Sauce
- 1/2 Medium Avocado
- 1/4 C. Light Sour Cream
- 2 Tbsp. Fat-Free Milk
- 1 Tbsp. Red Onion, chopped
Instructions
- Preheat oven to 350°. Spray rimmed baking pan with nonstick cooking spray. In wide, shallow dish, whisk egg whites until frothy. In separate wide, shallow dish, combine garlic, cornflake crumbs, parsley, basil, lemon pepper and lemon zest.
- Dip each cod fillet in egg whites, then in cornflake crumb mixture, patting lightly so mixture adheres to both sides. Place cod on prepared baking pan.
- Bake cod 15 to 20 minutes or until cod turns opaque throughout and reaches an internal temperature of at least 145°.
- Meanwhile, in food processor with knife blade attached, blend all avocado sauce ingredients until mixture is well combined, scraping bowl occasionally with rubber spatula.
- Squeeze juice from lemon over cod and serve with Avocado Sauce.
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