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UC CalFresh Fresno/Madera Counties - Back to School
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Tasty Tips- Back to School
  • Author: Emily Harris
Published on: August 15, 2016

It's time to go back to school! During this busy time of year, cooking is one of many items on your "To Do" list. This month's tasty tips will help you when you're in a time crunch and need healthy meals for your family. 

Breakfast

Breakfast Egg Cups 

Breakfast-Egg-Cups-2

INGREDIENTS
  • 1 – cooking spray
  • 6 large – egg
  • 1/4 cup – milk
  • 1/8 teaspoon – salt
  • 1/8 teaspoon – black pepper, ground
  • 1 medium – bell pepper, red
  • 3/4 cup – spinach
  • 1/4 cup – cheddar cheese, shredded
DIRECTIONS
  1. Spray a muffin tin with cooking spray and preheat oven to 375°F.
  2. Whisk the eggs and milk together in a bowl. Season with salt and pepper.
  3. Dice the bell pepper into small pieces. Stack the spinach leaves, roll them up, and slice them thin. (This method is called chiffonade.) Add the peppers, spinach, and shredded cheddar to the egg mixture.
  4. Fill muffin cups 3/4 full and bake for 20 to 25 minutes until centers are set and no longer runny.
  5. Allow to cool slightly before serving.

Extras may be stored in an air-tight container in the refrigerator for up to a week, and in a freezer-safe container in the freezer for up to a month. Microwave thawed egg cups on high for 45-60 seconds or until hot.

Source: Super Healthy Kids

Breakfast Banana Split
 
healthy banana split
INGREDIENTS
  • 1 banana
  • ½ cup strawberry greek yogurt
  • ¼ cup blackberries
  • ¼ cup raspberries
  • ½ cup granola
  • mini chocolate chips for garnish
DIRECTIONS
  1. Prepare yogurt.
  2. Place container of yogurt in the freezer until firm, not frozen solid, just scoop-able.
  3. Scoop out two scoops of yogurt and place each scoop in a separate paper muffin liner.
  4. Put back in the freezer until ready to use.
  5. Split banana in half.
  6. Add 2 scoops of frozen yogurt
  7. Add berries, granola and chocolate chips.
  8. Serve immediately.

 Source: Art from my Table

Lunch 

Mix it Up!

Healthy Lunch Ideas

Help your kids eat a variety of foods with the packing list above! Choose foods from each food group to create healthy, filling lunches all year long. 

 Source: Happy Strong Home

Snack Time

Frozen Fruit Cups

Frozen Fruit Cups

INGREDIENTS

  • 16 ounces frozen strawberries, thawed
  • 12 ounces pineapple-orange juice concentrate, thawed
  • 2 (20 ounce) cans crushed pineapple, undrained
  • 2 (11 ounce) cans mandarin oranges, undrained
  • 6 bananas, diced (yellow but not too ripe)
  • 1⁄3 cup lemon juice (bottled is fine)
  • 16 ounces frozen blueberries

DIRECTIONS

  1. Combine all ingredients in a very large bowl.
  2. Freeze in 1-cup increments.
  3. Thaw slightly before serving, to a slushy consistency.

Source: food.com 

Dinner

 Crock Pot Stuffed Bell Peppers

Stuffed Bell Peppers

INGREDIENTS
  • 5 bell peppers
  • 1 pound lean ground beef
  • 1 (10 ounce) can red enchilada sauce
  • 1/2 cup diced yellow onion
  • 1 cup cooked Mexican rice
  • 1 cup shredded Colby-jack cheese, divided
  • Salt and pepper, to taste
DIRECTIONS
  1. Cut the tops off of each bell pepper. Remove any seeds and stems from the inside. Dice the tops of each bell pepper. Set aside.
  2. In a large bowl, combine the raw ground beef, enchilada sauce, onion, rice, diced bell peppers and 1/2 cup of the cheese. Season mixture with salt and pepper. Stir to combine with a spatula. Stuff each pepper with the ground beef mixture.
  3. Fill crock pot with one inch of water. Place bell peppers inside. Cover with lid and cook on Low heat for 6 hours OR on High heat 4 hours. Top each stuffed pepper with the remaining shredded cheese. Cover with lid until cheese has melted.
  4. Serve warm with favorite toppings. Enjoy!

Source: Loft in the Lofthouse

 Garden Grilled Cheese

Garden Grilled Cheese
 

INGREDIENTS
  • 2 slices bread 
  • Butter
  • 4 oz. cheese 
  • 1 Tomato
  • 1/2 Avocado
  • 1/2 yellow onion, caramelized
  • Handful microgreens of your choice 
DIRECTIONS
  1. Preheat cast iron skillet over medium heat
  2. Butter one side of the two pieces of bread
  3. Place buttered piece of bread face down in skillet
  4. Top with cheese
  5. Add caramelized onion, avocado and tomato
  6. Top with more cheese
  7. Place other piece of bread with buttered side up on top and flip once browned
  8. Toast the other side for a few minutes until done
  9. Remove from heat and gently open up sandwich and stuff with microgreens
  10. Press sandwich together, slice and serve.

Source: California Grown

 

Did you try a recipe? Let us know in the comments below or on our Facebook, Twitter or Instagram. 

Tags: Back to School (2), Healthy Recipes (7), Tasty Tips (12)
Comments: 0
Anytime is a good time to teach nutrition!
Published on: September 10, 2014

back to school night

open-house

Consuelo Cid teaches a family at Burroughs Elementary about a Healthy Plate.
Consuelo Cid teaches a family at Burroughs Elementary about a Healthy Plate.

Do you have a Back to School Night, Open House, or school carnival coming up?

If you would like to have a nutrition education booth at your event, please contact: Sandra Ortega at (559) 241-7514.

 

 

Tags: Back to School (2), Burroughs Elementary (3)
Comments: 0
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