September Monthly Recipes
Beef and Vegetable Soup
These tasty morsels will help get your party started. Created with health and nutrition in mind.
1 tablespoon vegetable oil
1 pound lean ground beef
1 medium onion, diced
2 garlic cloves, minced
1 14.5-ounce can low sodium beef broth
1 14.5-ounce can sliced carrots, drained
1 14.5-ounce can no salt added cut green beans
1 14.5-ounce can no salt added stewed tomatoes
1 teaspoon dried basil
1 cup cooked egg noodles
1. In 4-quart saucepan over medium-high heat, in hot oil, cook ground beef until well browned on all sides, stirring frequently.
2. With slotted spoon, remove beef to bowl.
3. In drippings remaining in saucepan over medium heat, cook onion and garlic until tender-crisp.
4. Add beef broth, carrots, green beans, stewed tomatoes, basil and ground beef; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes to blend flavors, stirring occasionally. Stir in cooked egg noodles.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 250, Total fat: 11g, Saturated fat: 3.5g, Cholesterol: 55mg, Sodium: 240mg, Carbohydrate: 19g, Sugar: 8g, Fiber: 4g, Protein: 18g.
Creamed Spinach & Mushrooms
2 Tbsp. Meijer olive oil, divided
½ medium onion, finely diced
1 cup Highline® Mushrooms, sliced
1 pkg. Dole® baby spinach
1⁄8 tsp. nutmeg
1 Tbsp. flour
½ cup Meijer fat free milk
¾ cup Colby Jack cheese, shredded
1. Heat 1 Tbsp. oil in large skillet over medium high heat; add onions and cook 2–3 minutes, until translucent. Add mushrooms cook 5 minutes, or until browned. Add spinach, nutmeg, salt and pepper to taste; cook until spinach is wilted. Remove pan from heat and set aside.
2. Heat remaining oil over medium heat. Whisk in flour and cook, stirring 1-2 minutes, or until bubbling. Slowly whisk in milk and continue to whisk until bubbling. Remove from heat. Add cheese and mix until melted.
3. Add cheese to vegetable mixture and mix until well combined.
This recipe provides 189 nutrient rich calories.
Source: Adapted from Produceforkids.com
Orange Pork Stir-Fry
1 pound pork tenderloin
1 tablespoon cornstarch
¼ teaspoon salt and ground black pepper
1 tablespoon peanut oil
1 tablespoon minced fresh ginger
3 cups Earthbound Farms or Taylor Farms baby spinach leaves
1 16-ounce can mandarin oranges in light syrup, drained
1 15-ounce can stir-fry vegetables, drained
3 tablespoons sweet Asian chili sauce
2 tablespoons Meijer low sodium soy sauce
2 teaspoons sesame oil
2 scallions, thinly sliced
1. Cut pork tenderloin into ½-inch-thick rounds, then into ½-inch-wide strips. Place pork tenderloin strips in medium bowl; add cornstarch, salt and pepper; toss to mix well.
2. In 12-inch skillet over medium-high heat, heat sesame oil; add ginger. Cook 30 seconds; add pork strips. Stir-fry until pork is lightly browned, about 5 minutes. Add spinach; cook 2 minutes, stirring constantly until just wilted. Add mandarin oranges, stir-fry vegetables, chili sauce, soy sauce; cook over medium heat until mixture is coated and thickens slightly.
3. Stir in sesame oil and sprinkle with scallions.
Nutrition information per serving: Calories: 270, Total fat: 10g, Saturated fat: 2g, Cholesterol: 55mg, Sodium: 1030mg, Carbohydrate: 22g, Sugar: 14g, Fiber: 4g,
Source: Adapted from cansgetyoucooking.com
Apple Pear Crumble
6 Lil Snappers™ Bartlett pears, peeled, sliced
4 Lil Snappers™ Gala apples, peeled, sliced
1 cup rolled oats
2⁄3 cup Meijer brown sugar
½ cup whole wheat flour
6 Tbsp. Meijer unsalted butter
¼ tsp. allspice
2 Tbsp. Meijer orange juice
¼ cup Marzetti® caramel dip
1. Preheat oven to 375°F.
2. Grease 8x8-inch baking pan. Cover bottom with pears and apples.
3. Blend oats, sugar, flour, butter and allspice with electric mixer until it binds and is coarse.
Crumble mixture over pear and apple slices. Sprinkle with orange juice.
4. Bake 30-35 minutes, or until golden brown and fruit is soft. Drizzle with caramel dip.
• A glass of 1% milk
This recipe provides 417 nutrient rich calories.
Source: Adapted from Produceforkids.com