Peanut Butter Lovers Month!

Quick and Easy Ways to Use Holiday Leftovers! 

1. Use deviled eggs in egg salad sandwiches or use as a topping on salads
2. Use canned pumpkin in dips, parfaits, or smoothies 
3. Use rolls for burger buns, sandwiches, or bread crumbs 
4. Use veggies by adding them into brown rice or pasta dishes 
5. Use turkey in wraps, sandwiches, burritos, or soups 
6. Use potatoes for potato puffs or potato casserole 
7. Use cranberries in cobbler, granola bars, or smoothies 

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Recipe of the Month

Cranberry Pistachio Energy Bites 
yields: 24 balls



Ingredients: 

8 ounces (about 1 packed cup) chopped dates
1/2 cup honey
1 Tablespoon chia seeds
1 Tablespoon ground flax
1 1/2 cups old-fashioned oats
1 cup shelled pistachio nuts
1 cup dried cranberries (unsweetened)


Directions: 

1. Combine the dates, honey, chia seeds, flax seeds in a food processor,
and pulse until smooth and combined.

2. Transfer the mixture to a large bowl, and stir in the oats, pistachios,
dried cranberries chips until evenly combined. Cover and refrigerate for at least 30 minutes.

3. Once the mixture is cool, use a spoon or cookie scoop to
shape it into your desired size of energy balls.  



Nutrition Facts for one serving (2 balls):
 

Calories: 199 

Fat: 6g

Cholesterol: 0 mg

Total Carbohydrate: 33g

Fiber: 3g

Sugars: 21 g

Protein: 4 g

Recipe Archive
Main » Soups » Recipe Details
  
Curry Apple Lentil Soup Mix

Ingredients

2 (2 cup) jars with tight-fitting lids or bags

½ pound red lentils (1 cup)

½ teaspoon salt

3 tablespoons minced dried onion

1 tablespoons curry powder

½ teaspoons garlic powder

½ pound green lentils (1 cup)

1 cup dried apple rings, cut into 1/2-inch pieces

1 tablespoons dried parsley leaves


Directions

1.     In bottom of each glass jar (or bag):

2.     Place ½ cup red lentils; top with ¼ teaspoon salt, 1 ½ tablespoons dried onion, ½ tablespoon curry powder, ¼ teaspoon garlic powder, ½ cup green lentils, ½ cup apple pieces, and ½ tablespoon parsley; in that order.

3.     Seal jars and store at room temperature up to 1 month, or store in the refrigerator until ready to eat!


Prepare labels with cooking instructions and attach to jars. Add these cooking directions to each label before giving as a gift: “Place lentil soup mix in 3-quart saucepan with 3-4 cups water or broth. Heat to boiling on high. Reduce heat to low; cover and simmer 20 to 30 minutes, stirring occasionally. Makes 4 cups soup.”

Makes 2 (1 quart)  jars, each jar serves 4

Nutritional information per serving; 1 cup soup, cooked

Calories: 214; Fat: 1g; Saturated fat: 0g; Trans fat: 0g; Cholesterol: 0mg; Sodium: 161mg; Carbohydrates: 40g; Fiber: 12g; Sugar: 8g; Protein: 13g; Vitamin A: 2%; Vitamin C: 9%; Calcium: 5%; Iron: 26%