Craving a hearty pasta dish? Whether you’re in the mood for creamy Alfredo, zesty marinara, or fresh pesto, this customizable recipe lets you create your ideal bowl of comfort. With the added sweetness and nutrition of carrots, it’s a flavorful and wholesome meal everyone will love!

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Ingredients:
Serves 4-6
Choose ingredients from each category below.
1 tablespoon cooking oil needed for cooking

• Pasta
  1 pound, choose one
  • Whole grain large pasta (spaghetti, fettuccine, linguine)
  • Whole grain short pasta (elbows, spirals)
  • Orzo
• Vegetables, fresh, frozen or canned
  • Carrots, sliced
  • Leafy greens (spinach, kale, cabbage)
  • Mushrooms
  • Broccoli florets
  • Onion, diced
• Protein,
  1 pound or 2 cups
  • Lean ground beef or turkey
  • Chopped chicken
  • Cooked or canned beans (rinsed and drained)
  • Frozen peas or edamame, thawed and drained
• Sauce, choose one
  • Marinara (30-32 ounces)
  • Canned, diced, or crushed tomatoes (15 ounces or 2 cups)
  • Jar of pesto (8 ounces)
  • Alfredo (22 ounces)

Instructions:

1. Wash hands with soap and warm water.
2. Cook the pasta according to package instructions.
3. Heat 1 tablespoon oil in a large pan or pot over medium/high heat. Cook ground beef or chicken. If using beans or peas, add them in step 4.
4. If using canned veggies, rinse thoroughly in a colander. If using frozen veggies, be sure to thaw before adding in step 5.
5. Stir in vegetables and cook until tender and bright.
6. Add the sauce and seasonings. Mix with protein and vegetables. Cook until heated through.
7. Serve with cooked pasta. Enjoy!

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Ingredients:
Serves 4-6

• Crust, choose one
  • Pizza dough
  • Pre-cooked pizza crust
  • Whole wheat pizza crust
  • Pita, Naan, Flatbread
• Toppings (fresh, frozen or canned)
  Mix and match any vegetable; up to 2 cups, diced
  • Onions
  • Spinach
  • Basil
  • Bell peppers
  • Mushrooms
• Sauce
  Up to ½ cup, choose one
  • Tomato sauce
  • Olive oil
  • Pesto
  • Barbecue
• Cheese
  Up to 1 cup, shredded
  
  • Part-skim
    mozzarella
  • Parmesan
  • Cheddar
  • Feta
  • Ricotta

Instructions:

1. Wash hands with soap and warm water.
2. Preheat oven to 425 degrees Fahrenheit. Line baking sheet with foil for easy cleanup .
3. Prepare your crust according to the package instructions. If using uncooked dough, use a rolling pin to roll it out into a thin circle.
4. Place the crust on a baking sheet. Spread the sauce on the crust leaving about 1 inch around the edges.
5. If using canned veggies, rinse thoroughly in a colander. If using frozen veggies, be sure to thaw before adding in step 6.
6. Add the toppings and sprinkle with cheese.
7. Bake for 8-12 minutes, or until cheese is melted.
8. Allow pizza to cool for 1 minute before serving.

As the temperatures drop, there’s nothing better than a warm, hearty bowl of Vegetable Gumbo Soup. This comforting dish features protein-packed beans and a medley of flavors that pair perfectly with rice. It’s a savory meal that’s sure to satisfy everyone at the table!

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Ingredients:
Serves 4

• 1 cup dry, red kidney beans
• 1/3 cup dry rice (preferably brown rice)
• 1 tablespoon cooking oil
• 1 sweet onion, chopped
• 1 bell pepper, seeded and chopped
• 1 32-ounce container low sodium vegetable broth
• 2 15-ounce cans of mixed vegetables, strained
• 1 14.5-ounce can diced tomatoes, undrained
• 2 teaspoons Italian seasoning
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder

Instructions:

1. Wash hands with soap and warm water.
2. Start the beans. Spread out the beans on paper towels. Pick through the beans and throw away any shriveled beans or debris. Place the beans in a colander and rinse them under cool water.
3. Add the sorted beans to a pot, cover them with water, add a pinch of salt, and bring the water to a boil. Once the water is boiling, remove the pot from heat and let the beans soak in the pot at room temperature for 1 hour.
4. After the beans are done soaking, drain the water using a colander. Cover the beans again with fresh water in the same pot you used before.
5. Bring the water to a boil again, then reduce the heat to a gentle simmer. Cook the beans uncovered until they are tender, or about 1 hour.
6. While the beans are cooking, start the rice. Place the rice in a small bowl and cover the rice with water. Swirl the rice in the water using your fingers and strain the water. Repeat this step until the water runs clear.
7. Add the washed rice to a medium pot and add 2/3 cup of water. Cover with a lid and cook on medium heat until there is no more water in the pot, or about 25 minutes.
8. Once the rice and beans are done, start the soup. Heat oil in a medium pot over medium heat.
9. Add onion and bell pepper and cook for 5 minutes or until softened.
10. Add rice, beans, vegetable broth, mixed vegetables, tomatoes, Italian seasoning, pepper, and garlic powder. Simmer, covered, for 20 minutes.
11. Serve and enjoy!

We’re bringing a nutritious spin to a backyard classic! By blending mushrooms with ground meat, these burgers stay juicy, flavorful, and packed with extra goodness. To top it off, we’re serving them alongside perfectly seasoned Southern-style collard greens.

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Ingredients:
Serves 4

• Southern Collard Greens
  • 1 tablespoon olive oil
  • 1/2 cup onion, chopped
  • 3 cups low-sodium chicken broth
  • 2 14-ounce cans of collard greens, drained
  • 1 tablespoon minced garlic or garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon vinegar
  • 1/2 teaspoon red pepper flakes (optional)
• Blended Mushroom Burger
  • 1 tablespoon olive oil
  • 1 pound raw, lean ground beef or turkey
  • 1 8-ounce can of mushrooms, minced or blended
  • 1/2 small onion, diced
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 4 whole grain buns

Instructions:

1. Wash hands with soap and warm water.
2. Start the collard greens. Heat oil over medium-high heat in a pot. Add onions and sauté for 5-7 minutes, until clear and lightly browned.
3. Put canned mushrooms in a colander and rinse thoroughly.
4. While onions are sautéing, start the mushroom burgers. In a separate pan, sauté mushrooms, onion, and garlic until the mixture has dried out.
5. Mix into raw meat and divide into 4 burger patties. Set aside and wash hands with soap and warm water again before going back to the greens.
6. Once the onions are done sautéing in the greens pot, add the chicken broth and drained collard greens to the pot. Add minced garlic or garlic powder, black pepper, and red pepper flakes (if using) and stir.
7. Add in the vinegar and stir. Cover the pot with a lid and let sit for about 15 minutes or until heated throughout.
8. For the burgers, cook patties in a pan on medium-high heat, with just enough oil to cover the bottom.
9. Cook on each side for about 4 minutes for a nice brown sear, or until the internal temperature reaches 150 degrees Fahrenheit for well done. The temperature will continue to rise after removing from heat, so allow to rest for a few minutes.
10. Serve blended mushroom burger patties on whole grain buns and plate with cooked collard greens.