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Grilled Chicken Salad with Greens & Herb Sherry Vinaigrette

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Ingredients: •  2 lbs. of assorted seasonal garden greens, arugula and baby spinach •  6 chicken breasts (6 oz. each) •  1 tbls. thyme •  Zest of one lemon •  6 chives, chopped •  2 tbls. extra virgin olive oil

Posted in FoodBank CookBook

South of the Border Squash Soup

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Ingredients: •  2 tbls. margarine or butter •  2 medium onions, chopped •  1/2 cup (1 medium) carrot, chopped •  2 cloves garlic, chopped •  2 1/2 lbs (1) butternut squash, peeled, seeded, and cubed •  2 jalapeño peppers, seeded

Posted in FoodBank CookBook

Berry Bread Pudding

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Ingredients: •  1 1/2 cups berries (frozen blue- berries, sliced strawberries, or raspberries, thawed) •  5 slices whole wheat bread (crusts removed) •  1/2 tsp sugar (optional) •  Vanilla yogurt (optional, low-fat) Preparation: 1.  Combine the thawed berries and sugar

Posted in FoodBank CookBook

Wild Rice Stuffing

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Ingredients: 1 1/2 cups celery 1/2 cup dried apricots 2 cloves of garlic 1 cup onion 1 1/2 tbsp. Sage, fresh 1/2 cup sweet cherries , dried 4 cups low-sodium chicken broth, fat free 1 cup long-grain brown rice 1

Posted in FoodBank CookBook

Annual Awards Dinner

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