What do you have cooking this Memorial Day Weekend?
The kids are out of school and the weather is looking good. So pack up a picnic or just hangout in the back yard, and enjoy these family-friend, healthy, and low-cost recipes!
Bugs on a Log
Spread 1 tablespoon cream cheese, low fat (Cream Cheese (spread)) cheese spread, low-fat (with pimiento)
“Bugs” 1 tablespoon raisins (regular or golden) whole grain cereal peanuts (chopped)
Choose one “log” option, top with a spread and sprinkle with a “bug.”
For nutrition information visit Bugs on a Log at What’s Cooking? USDA Mixing Bowl.
Combine onions, turkey, lemon juice, Worcestershire sauce and parsley. Mix well.
Shape mixture into four patties.
Fry in a pan on medium heat or grill until internal temperature reaches 165 degrees F.
For nutrition information visit Turkey Burgers at What’s Cooking? USDA Mixing Bowl.
1 1/4 cups lentils 3 cups water 1 cup onion (chopped) 1 cup carrot (grated) 3 cups bread crumbs (fresh) 1 egg 1 teaspoon garlic powder 1/2 teaspoon oregano (crumbled leaf) 1/2 teaspoon salt 3 tablespoons margarine 4 ounces cheddar cheese (sliced)
1. Place lentils in a colander, rinse in cold water and drain. 2. In a medium saucepan, bring water to a boil. Add lentils, reduce heat to low, cover and cook for 15 minutes. 3. Add onion and carrots. Cook 15 minutes more or until lentils are tender. 4. Remove from heat and cool slightly. 5. Stir in bread crumbs, egg, garlic powder, oregano and salt. 6. Melt margarine in large skillet. Drop lentil mixture by rounded 1/2 cupfuls into hot margarine. Flatten mounds into patties and cook until firm and golden brown on both sides. 7. Top each patty with a thin slice of cheese. 8. Serve immediately. 9. Refrigerate leftovers within two hours.
For nutrition information visit Tastee Burgers at What’s Cooking? USDA Mixing Bowl.
Italian Pasta Salad
4 cups pasta, cooked 2 cups broccoli (blanched, pieces) 1 cup carrot (cooked, slices) 1/2 cup red pepper (strips) 1/4 cup green onion (sliced) 1/2 cup Italian salad dressing, light or reduced fat (can use 1/2 to 3/4 cup)
1. Mix all ingredients together and refrigerate for about 30 minutes before serving.
For nutrition information visit Italian Pasta Salad at What’s Cooking? USDA Mixing Bowl.
1 1/2 cups navy, kidney or lima beans (dry, sorted and rinsed) 2 cups water 2 cups apple juice 1 teaspoon salt 2 tablespoons molasses 1/2 cup ketchup 2 teaspoons vinegar 1 teaspoon mustard (dried)
1. Combine apple juice and water. Bring to a boil. 2. Add beans and simmer for 2 1/2 hours until beans are tender. 3. Drain beans, reserve the liquid. 4. Put beans and other ingredients in greased baking dish. 5. Cover and bake at 250° for 3 to 4 hours. 6. Uncover the last hour of baking and add some reserved liquid if beans become dry.
For nutrition information visit Baked Beans at What’s Cooking? USDA Mixing Bowl.
Fresh Fruit with Cinnamon Yogurt Dip
1. Core and slice the apple. 2. Slice banana into thin circles. 3. Peel the orange and break it into sections. 4. Pour the orange juice into a small bowl. 5. Dip the fruit pieces into the orange juice to prevent browning. 6. Arrange on a plate. 7. Mix the yogurt and cinnamon in a small bowl. 8. Put the bowl of yogurt and cinnamon next to the fruit. Use it as a dip for the fruit.
For nutrition information visit Fresh Fruit with Cinnamon Yogurt Dip at What’s Cooking? USDA Mixing Bowl.