RECIPE TYPE: Breakfast, Main DishSERVES: 6 – 8PREP TIME 10 minutesCOOK TIME: 30 minutes INGREDIENTS: 3 to 4 cups tortilla chips, broken 1 ½ cups cooked, chopped chicken 1 ½ cups shredded cheese 2/3 cup frozen (or canned, drained) corn kernels 1 small tomato, diced (or 1/2 cup diced canned
Beans
Cheesy Zucchini Black Bean Skillet Recipe
Provided by CalFresh Healthy Living, UCCE Placer/Nevada Counties, and the Auburn Interfaith Food Closet RECIPE TYPE: MainSERVES: 4PREP TIME 15 minutesCOOK TIME: 10 minutes INGREDIENTS: 1 tablespoon oil 1 or 2 cloves of garlic, minced 1 1/2 cups cooked rice 1 1/2 cups zucchini, quartered lengthwise and sliced 1/2 cup
Turkey Tacos
Adapted from eatfresh.org RECIPE TYPE: MainSERVES: 8 (serving size = 2 tacos)TOTAL TIME: 45 minutes INGREDIENTS: 1 carrot, or 1 zucchini, or 1 sweet potato (rinsed) ¼ head of lettuce, rinsed 2 large tomatoes, rinsed, cored, and chopped ½ cup grated cheese 1pound lean ground turkey or beef 1 can
Italian Veggie Pasta Salad
Provided by the Auburn Interfaith Food Closet RECIPE TYPE: Main – SideSERVES: 8 – 10TOTAL TIME: 20 minutes + chilling INGREDIENTS: 8 ounces uncooked spiral pasta 3 cups assorted fresh vegetables, chopped (e.g. broccoli, carrots, celery, bell peppers, cauliflower, summer squash, etc.) 1 tablespoon water 1 cup tomatoes, diced ¼
Pasta Fagioli
Recipe adapted from The Auburn Journal. Provided by the Auburn Interfaith Food Closet RECIPE TYPE: Main – SideSERVES: 6PREP TIME: 15 minutesCOOK TIME: 40 minutes INGREDIENTS: 1 pound ground beef or ground turkey (optional) 1 cup diced yellow onion, and 1 cup diced celery 2 teaspoons minced garlic 1-2 tablespoons
Sausage and Pinto Beans
Provided by the Auburn Interfaith Food Closet RECIPE TYPE: Main – SideSERVES: 6 – 8PREP TIME: 15 minutesTOTAL TIME: 21/2 hours INGREDIENTS: 2 cups dry pinto beans (~ 1 pound) 1 tablespoon vegetable oil 1 pound sausage (mild or spicy, based on preference) 4 medium carrots, scrubbed and diced (1
