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Food and Nutrition - Recipes & Resources
Nutritional and delicious recipes made with commodities,
Florida produce or ingredients from the SHARE program
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TUNA-RICE CASSEROLE
Ingredients:
2/3 c. regular rice, uncooked
1/2 c. milk (skim, 1% or 2%)
1 can (6 1/2 oz. tuna, drained and flaked
1 c. frozen peas and carrots, thawed
1 can (10 3/4 oz.) cream of celery soup
Preparation: :
Preheat oven to 400 degrees Fahrenheit. Cook rice according to package directions . In a 10" x 6" baking dish, combine soup and milk. Add tuna, vegetables and cooked rice. Stir gently to mix. Bake 20 minutes or until hot and bubbling. Stir. Makes 4 one cup servings.
(taken from "Cooking for Kids")
SWEDISH MEATBALLS
Ingredients:
About 30 meatballs from frozen bag
1 can cream of mushroom soup
1 tsp. dill
1/2 Tbs sour cream/plain yogurt
1/2 Tbps parsley flakes
2 c. wide egg noodles, cooked
Preparation: : Heat meatballs according to package directions, usually 20-25 minutes in a 350 degree oven. Pour cream of mushroom soup into a saucepan; add sour cream/yogurt and spices. Heat thoroughly. Add meatballs and heat through. Serve over cooked noodles.
(reprinted from SHARE Tampa Bay: From The Menu)
SQUASH AND CARROT DELIGHT
Ingredients:
7 c. sliced yellow squash
1/2 c. chopped onion
1 c. condensed cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrot
2 c. (1/2 of an 8 oz. package of herb stuffing mix)
1/4 cup butter or margarine, melted
Preparation:
Cook squash and onion, uncovered in boiling salted water for five min.
Drain well. Combine soup, sour cream and carrot. Fold in drained vegetables. Combine stuffing mix with butter. Sprinkle 2/3 of stuffing mix in a 13" x 9" baking dish, or a 12 inch casserole dish. Spoon vegetable mixture atop. Sprinkle remaining stuffing around edges of dish, leaving center exposed.
Bake uncovered at 350º for 25-35 min. Yields 6-8 servings.
For a different flavor, try this dish with cream of celery or cream of broccoli instead of cream of chicken soup.
Green Bean Casserole
Ingredients:
1 16 oz. can of green beans
2 tbsp. butter (or margarine to lower saturated fat)
1/8 tsp. garlic powder
1 medium onion (chopped)
1 small green pepper (chopped)
2 tbsp. pimiento (optional)
1 16 oz. can of tomatoes (chopped)
1 tsp. hot sauce (optional)
1 cup cheese (grated)
Preparation:
Drain beans, throw liquid away. Rinse beans with water. Drain again and put into a baking dish. Melt butter or margirine in skillet. Add garlic powder, onion, green pepper, and pimiento to butter. Cook 5 minutes. Add tomatoes and hot sauce to mixture in skillet. Mix well. Pour mixture over green beans in baking dish. Sprinkle cheese on top of casserole. Bake at 350° for 20 to 25 minutes. Serves 8.
Calories: 119 Fat: 8 g Saturated fat: 5 g Sodium: 401 mg
Eggplant Casserole
Ingredients:
1 large Eggplant
2 eggs
1/2 Cup Cracker Meal
1 Large Onion (finely chopped)
1 Green Pepper (finely chopped)
1/2 Cup Celery (finely chopped)
2 Tbsp. Butter
Salt and Pepper (to taste)
Preparation:
Peel and cut eggplant into cubes. Put eggplant in a medium saucepan and cover with water. Cook until tender. Drain. Add all ingredients, except eggs and butter. Mix well. Add eggs (unbeaten) and melted butter, and mix again. Pour mixture into a greased casserole dish. Bake at 300° oven for 30 minutes or until nicely browned.
...Greater Faith Baptist Church Cookbook
Eggplant Mozzarella
Ingredients:
1 medium Eggplant
1 Tbsp. minced Garlic
2 Tbsp. Oil
1 bottle of prepared Spaghetti Sauce
1 Cup grated Mozzarella Cheese
Salt and Pepper to taste
Preparation:
Preheat oven to 350°. Peel eggplant and cut into 1/2-inch slices. Heat oil and cook garlic over a low heat (do not allow garlic to brown) in a skillet and brown eggplant slices. Drain on paper towels to absorb excess oil. Place browned eggplant slices in a baking dish. Cover with sauce. Sprinkle mozzarella cheese over all. Bake 30 minutes or until mozzarella cheese is lightly browned.
...Unknown Source
Florida Department of Education
Food and Nutrition Management Summer Food Service Program
Summer Food Service Program for Children (SFSP):
Food That’s In When School’s Out
Are there children in your community who will go hungry this summer? Low-income children are eligible to receive free or reduced-price meals during the school year through the National School Lunch and School Breakfast Programs. But those programs end when school ends for the summer. The Florida Department of Education’s Summer Food Service Program for Children (SFSP) helps fill the hunger gap.
The Summer Food Service Program was created to ensure that children in lower-income areas could continue to receive nutritious meals during long school vacations, when they do not have access to school lunch or breakfast. But, although over 1 million children in Florida depend on nutritious free and reduced-price meals and snacks at school for 9 months out of the year, only about 25% of these children receive the free meals provided by the SFSP during the summer months.
The SFSP is the single largest Federal resource available for local sponsors who want to combine a feeding program with a summer activity program. However, many schools and summer recreation programs are not aware that federal funds are available to provide free meals and snacks to children in needy areas during the summer months.
SFSP sponsors receive payments based on the number of meals served and the documented costs of running the program at approved sites in low-income areas. Schools, public agencies, and private nonprofit organizations may apply to sponsor the program. All sponsors receive training before starting the program to learn how to plan, operate, and monitor a successful food service program.
In cities, towns, suburbs, and rural communities throughout Florida, the SFSP can make a tremendous difference in the lives of children. Can SFSP succeed in your community? Why not take advantage of this valuable resource to provide nutritious meals to children in your community?
For more program information and to schedule sponsor training for February and March 2003, contact the Florida Department of Education, Food and Nutrition Management, Summer Food Service Program no later than January 31, 2003 at 1-800-504-6609.
Direct link to USDA’s Food and Nutrition Service website:
http://www.fns.usda.gov/cnd/Summer/AboutSFSP/FeatureStory.htm
***
Summer Food Service Program 2003 Training Workshops
Below is a list of the dates and locations for the Summer Food Service Program for Children 2003 training. Please call by Jan. 31 to make your reservations. Request reservations with the Summer Food Service Program Conference. If problems ask to speak with the contact person listed.
Date - City - Location - Contact - Person - Phone Number - Room Rate
Mon 2/17/03 - Tallahassee - Ramada Inn North - Mike Kelly - 386-1027 - NA
Thur 2/20/03 San Destin - Embassy Suites - Brook Meyer/Alan Rogers - 850-337-7000 - $99.
Tues 2/25/03 Jacksonville - Radisson River Walk - Shauntae Gilbert - 904-396-5100 - $89.
Wed 2/26/03 Gainesville - Best Western - Delight Curtis - 352-331-3336 - $74.
Tues 3/4/03 Lake Mary - Marriot - Catina McKenzie - 407-995-1100 - $71.
Wed 3/5/03 Orlando - Crowne Plaza - Joanie Thresher - 407-239-1222 - $95.
Thur 3/6/03 Tampa - Crowne PlazaSabal Palm - Missy Pregant - 813-623-6363 - $99.
Tues 3/11/03 Ft. Myers - Hilton GardenInn - Margo Hall - 239-790-3500 - $79.
Wed 3/12/03 Palm Beach - Airport Hilton - Lorie Kelley - 561-684-9400 - $129.
Tues 3/18/03 Deerfield Beach - Hilton - Michele Bemis - 954-427-7700 - $99.
Wed 3/19/03 Miami - Embassy Suites - Mayeline Raytor - 305-634-5000 - $99.
*****
NUTRITION TIPS
Facts, hints and links dealing with food and nutrition for kids.
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Smart Eating for Kids
Mental development requires an alert mind. Physical development requires a healthy body. A healthy diet is necessary for both physical and mental development. You should. . .
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Give a child 2-3 cups of milk a day.
Give a child 5 servings of fruit and vegetables a day.
A serving for a child is one tablespoon per year of age.
Give a child 4 servings of bread and cereals a day.
Give a child 2 servings of meat, fish, poultry, eggs, peanut butter and cooked dried beans a day.
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NUTRIENT SAVING COOKING METHODS:
*Roasting *Broiling *Baking *Stir-frying
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CHILDREN CAN HELP! Have your children become involved with meal preparation. Have them. . .
wash vegetables
break eggs into bowls
mix ingredients
assist with shopping
read the recipe out loud
measure ingredients
pour drinks
set the table
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RECOMMENDED LINKS
PLACES THAT ARE FUN FOR KIDS AND USEFUL TO ADULTS
www.nutritionforkids.com/Links.htm
(a great listing of sites for everyone)
www.depts.washington.edu/~phnutr/internet/nutrlist.html
(public health nutrition information on the web, organized by subject)
www.fns.usda.gov
(The Online Food and Nutrition Service provided by the US Dept of Agriculture)
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