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Recipe of the Month - April

Secret Vegetable Quesadilla

Ingredients
Nonstick cooking spray
Salt, pepper, and chili powder to taste
1/2 cup canned navy beans, drained and rinsed
1/2 cup butternut squash puree
1/2 cup shredded reduced fat cheddar cheese
4 whole wheat tortillas
4 Tablespoons salsa

Directions
Microwave butternut squash until soft.  In a small bowl or mini-chopper, mash the squash and cheese.  In a separate bowl, mash the beans.  Spread the bean mixture over two of the tortillas, and spread the cheese mixture over the other two tortillas.  Press one of each tortilla together to form sandwiches. Spray cooking spray onto a hot skillet and cook quesadillas on medium until crisp and heated through.  Cut into wedges and serve with salsa.

Cost per recipe: $1.96
Cost per serving: $0.65

 

Recipe Archive
Main » Fish and Meat Alternatives » Recipe Details
  
Tasty Tuna Burger

Ingredients

½ cup Homemade Mayonnaise, divided (see recipe)

1 egg white

2 4-ounce cans tuna (or salmon) in water, drained and flaked

¼ cup dry whole wheat breadcrumbs

½ cup green onions, chopped

Optional spices: ½ teaspoon curry powder, chili powder, or cumin powder

Cooking spray

4 whole wheat buns, split

4 leaves lettuce

1 tomato, cut into thin slices

½ onion, cut into thin slices


Directions

  1. In a mixing bowl, combine ¼ cup mayonnaise, egg white, tuna, breadcrumbs, green onions, and other optional spices. Mix well. Divide mixture into 4 equal portions, shaping each portion into ¼-inch-thick patties.
  2. Coat a large skillet with cooking spray to reduce sticking. Heat skillet to medium-high heat, add patties, cover, and cook 3 minutes on both sides until golden brown.
  3. Spread 1 tablespoon mayonnaise on each bun. Assemble burgers using lettuce, tomato, and onion.


Makes 4 servings

Nutritional information per serving; 1 patty with bun

Calories: 413; Fat: 16g; Saturated fat: 3g; Trans fat: 0g; Cholesterol: 57mg; Sodium: 772mg; Carbohydrates: 35g; Fiber: 8g; Sugar: 5g; Protein: 35g; Vitamin A: 60%; Vitamin C: 26%; Calcium: 10%; Iron: 18%