recipe

Makes:   6 Servings 

Dirty rice is a flavorful way to spice up your main dishes. It is also a good way to serve leftovers; cooked chicken or ham can be used in place of ground beef.

Ingredients

Makes:   8 Servings 

Want a side dish for your meal? This recipe uses corn flakes in a creative potato-based dish to make it crunchy. 

Ingredients

2 cups corn flakes cereal (crushed into crumbs)
2 pounds potatoes (peeled and grated)
1/4 cup margarine (melted)
1/4 teaspoon black pepper
1 onion (chopped)
1 can low-sodium cream of chicken soup (about 10 ounces)
3/4 cup fat-free sour cream
1 cup low-fat cheddar cheese (shredded)

Directions

Makes:   5 servings 

Mushrooms, nutmeg, and white wine make a delicious yogurt-based sauce for the pasta in this beef recipe.

Ingredients

1 pound beef (lean, top round)
2 teaspoons vegetable oil
3/4 tablespoon onion (finely chopped)
1 pound mushroom (sliced)
1/4 teaspoon salt
  black pepper
1/4 teaspoon nutmeg
1/2 teaspoon basil (dried)
1/4 cup white wine
1 cup yogurt (plain, low-fat)
6 cups macaroni (cooked in unsalted water)

Directions

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Prep time: 15 minutes

Cook time: 15 minutes

Makes:   6 Servings 

This rich and creamy recipe gives ordinary chicken alfredo a healthy twist, combining fat-free half and half with canned cream of chicken soup and whole-wheat rotini noodles.

Ingredients

Each month, the Colorado Department of Agriculture features a different product to highlight the variety and quality of products grown, raised or processed in the state. Colorado is the number one millet producing state in the nation, with 260,000 acres producing more than 8 million bushels each year. What's Millet? Millet is a grain that is most often found in bird seed blends; however, this gluten-free grain is also gaining popularity in many recipes. Look for Colorado millet at your local grocery store or on the menu at restaurants across the state.

Makes: 12 Servings

Our recipe uses ready-to-eat cream of mushroom soup as a base for other main dish meals, stews, sauces, or casseroles.

Ingredients

5 cups water

2 1/2 cups rice

1/4 cup onion (chopped)

1/4 teaspoon black pepper

1 clove garlic

1 cup milk

1 can cream of mushroom soup

1/4 teaspoon salt

2 cups chicken (cooked, shredded)

2 cups broccoli (pieces)

3/4 cup reduced fat cheddar cheese (grated)

Directions

Makes: 6 Servings

This is a delicious way to use ground beef. You can also use ground beef in patties or in mixed dishes with vegetables.

Ingredients

1/2 pound egg noodles (uncooked)

  nonstick cooking spray

1 pound ground beef

1 can low-sodium diced tomatoes (drained, about 15 ounces)

3/4 cup light sour cream

1 teaspoon dried basil (if you like)

3/4 cup low-fat cheddar (or mozzarella cheese)

Directions

1. Preheat oven to 350 degrees F. 

Recipe - Bread in a Bag

Makes: 12 servings

This yeast bread recipe is a great way to engage learners both young and old.

Ingredients

2 cups flour (all-purpose)

1 cup flour (whole wheat)

3 tablespoons milk (powdered)

3 tablespoons sugar

1 teaspoon salt

1 tablespoon yeast (rapid rise)

3 tablespoons vegetable oil

1 cup water (warm, 120 to 130 degrees F)

1 flour (as needed, extra, for kneading)

Directions

Makes: 6 Servings

This is a tender and satisfying roast beef dinner. Serve with a green salad and bread.

Ingredients

1 pound beef round roast (thawed)

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon vegetable oil

8 red potatoes (peeled and quartered, or 2 cans, about 30 ounces, low-sodium sliced potatoes, drained)

2 turnips (peeled and quartered, or 1 can, about 15 ounces, low-sodium sweet potatoes)

1/2 cup onion (chopped into 1-inch pieces)

1/2 cup carrots (chopped into 1-inch pieces)