Five co-workers and I are all providing fresh-tasting recipes and tips from July through October in our newsletters and blogs. For those of you on Pinterest, we have created a Fresh Fruits and Recipes Board where you can repin your favorites to your own boards. Here’s a glimpse of some of the things we are pinning (NOTE: You may need to read this article online to see this sample of our Pinterest Board).
My purchases at my local Farmers’ Market this week
August 3 – 9 is National Farmers Market Week! If you’ve never visited a Farmers Market, this is a great week to check one out! A variety of fruits and veggies are in season.
This is one of my favorite recipes that I look forward to making every summer.
Tomato Basil Bruschetta
Tomato Basil Bruschetta
8 ripe Roma (plum) tomatoes, chopped
2 cloves garlic, minced
1/2 red onion, Spanish onion or sweet onion, chopped
6 to 8 fresh basil leaves, chopped
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1 loaf Italian or French bread, cut into 1/2 inch diagonal slices
Combine tomatoes, garlic, onion, basil and olive oil in a bowl. Season with salt and freshly ground black pepper, to taste.
Arrange bread on a baking sheet in a single layer. Bake about 5 to 7 minutes until it begins to brown slightly.
Remove bread from oven and transfer to a serving platter.
Serve the tomato mixture in a bowl with a serving spoon and let everyone help themselves. Or place some on each slice of bread before serving. If adding the tomato mixture yourself, add it at the last minute or the bread may become soggy.
If you’re short on time, the tomato topping (minus the basil) can be made earlier in the day and refrigerated. Wait until you’re ready to turn on the oven for the bread before chopping and adding the basil. Set mixture aside at room temperature while the bread is toasting.
When I saw this recipe from my coworker and friend, Lindsay Chichester, I knew immediately it was one I wanted to share! Lindsay is trained in Systems Agriculture, plus loves to cook. Check out other recipes and food-related tips on her blog, Agri-Cultural with Dr. Lindsay! http://agriculturalwithdrlindsay.com
Earlier in the week I shared with you how to save money at the meat counter by buying in bulk and freezing in individual portions sizes. I recently defrosted a couple of packages of pork chops and made Sweet and Sour Pork Chops – and there was plenty for leftovers the next day! Recipe at bottom.
Brown sugar and mustard.
Mix together until you get a sauce.
Place pork chops in a baking dish and cover with the brown sugar and mustard (do not add water).
Bake on 350 degrees F until done – YUM!
Sweet and Sour Pork Chops
– brown sugar
– pork chops
1. Add brown sugar and mustard to a bowl, mix together until well blended. You can make them sweeter or more sour by adjusting the amount of either ingredient.
2. Place pork chops in a single layer in a baking dish…
This blog was created by guest blogger, Sunny Arnold, a dietetic undergraduate student at the University of Nebraska-Lincoln.
Do you love to host parties but don’t know what to serve? Are you looking for a new way to incorporate protein, vegetables and grains into your meals? This delicious stuffed bell pepper recipe gives a fresh look at healthy eating with new, exciting flavors. (The secret ingredient is a bit of cinnamon.) Sound interesting? Try it out!
This recipe can contribute to the USDA’s daily recommendations of three cups of vegetables, six ounces of protein and 6-8 ounces of grains (according to a 2,000 calorie diet). Make it optimally healthy by choosing whole grain brown rice, low sodium diced tomatoes and 90% lean ground beef. This recipe requires only about 20 minutes prep time and 40 minutes cook time!
This blog was created by a guest blogger, Allie Hohman, a dietetic student at the University of Nebraska-Lincoln.
Searching for a quick, yet delicious and healthy breakfast option to feed the whole family? This recipe is for you! With its, light, sweet, and nutty flavor, this apple coffee cake is perfect for any brunch or breakfast. Loaded with raisins, apples, pecans, and a hint of cinnamon, this cake is full vitamins and minerals.
Apple Coffee Cake
5 cups apple (tart, cored, peeled, & chopped)
1 cup sugar
1 cup raisins
1/2 cup pecans (chopped)
1/4 cup vegetable oil
2 teaspoons vanilla
1 egg (beaten)
2 1/2 cups all-purpose flour (sifted)
1 1/2 teaspoon baking soda
2 teaspoons cinnamon (ground)
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine apples, sugar, raisins, & pecans; mix well. Let stand for 30 minutes.
3. Stir in oil, vanilla, and egg. Sift together flour, soda, and cinnamon; stir into apple mixture about 1/3 at a time, just enough to moisten dry ingredients.
4. Lightly grease a 13-by-9 by 2 inch pan. Turn batter into pan. Bake 35-40 minutes.
This blog was created by Mollie Sievers, a junior Nutrition and Dietetics major at the University of Nebraska – Lincoln.
When thinking of pizza, most people think of the standard pizzas: cheese, pepperoni, sausage. But pizzas can be fun and unique for each person. This new take on pizzas is light, healthy, and quick enough to be the perfect afternoon snack for all ages!
BBQ Chicken Pizza
• 6 English Muffins
• ¾ cup BBQ sauce
• 1 ½ cups chicken (cooked and diced)
• ¾ cup shredded cheese
• 1 chopped bell pepper
1. Preheat oven to 450ᵒ.
2. Measure out all ingredients.
3. Slice English muffins in half and place on an ungreased cookie sheet.
4. Spread BBQ sauce on English muffins.
5. Top with remaining ingredients.
6. Bake at 450ᵒ for 7-12 minutes (or until cheese is melted).
This blog was created by guest blogger Rachel Wulf, a dietetic student at the University of Nebraska- Lincoln.
Are you too tired to come home from work and prepare a full-fledged dinner when all you want to do is sit down and relax? This 20-minute recipe makes a perfect quick meal!
The black beans and celery in this recipe provide an ample amount of fiber to help keep you fuller longer. Likewise, the fresh celery, onion, garlic, black beans, and salsa provide an array of essential nutrients, such as Vitamin C, inulin, and several other minerals.
1 cup onion (chopped)
3⁄4 cups celery (chopped)
2 teaspoons garlic (chopped)
1 1⁄2 cup beef broth (fat removed)
2 cans black beans (15 oz. each, drained and rinsed)
1⁄2 cup salsa (thick and chunky)
1 1⁄2 teaspoon cumin
1⁄2 teaspoon onion powder
1⁄4 teaspoon oregano (dried)
1. Combine all ingredients in a saucepan.
2. Cover and simmer for 20-25 minutes or until vegetables are tender.
3. Spice up your soup even further with a little bit of sour cream or shredded cheese and enjoy!
This blog was created by guest blogger, Khara Krueger, a dietetic student at the University of Nebraska-Lincoln.
If you’re looking for a quick, delicious, and inexpensive treat, this recipe is for you! This dish can be made up in about 20 minutes and it’s easy to eat on the run. These Oatmeal Jiffy Crunch squares will take care of your sweet tooth without the added calories and fat! There are only 80 calories per square and the dietary fiber in them will help you feel fuller longer. The great thing about the Oatmeal Crunch is that you probably already have most of the ingredients in your cabinets! I hope you enjoy!
1/2 cup margarine or butter
3/4 cups brown sugar (firmly packed)
1 teaspoon vanilla
1/2 teaspoon baking soda
2 cups quick oats (uncooked)
1 cup raisins
1. Preheat oven to 350 degrees and grease a 9×13 in baking pan.
2. In large skillet, melt butter and brown sugar.
3. Remove from heat and stir in remaining ingredients.
My husband and I enjoy eating healthy foods, but they must taste good and be quick to prepare.
My goal with Cook It Quick is: Making you hungry for healthy food!
Follow along as I share recipes and kitchen tricks that help you enjoy the same types of foods. And though I am a registered dietitian and University of Nebraska-Lincoln extension educator, all my recipes must pass inspection by my toughest critic … my husband!