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This comforting bowl of rice and vegetables is perfect for a rainy spring day!

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Ingredients:
Serves 4

Looking for a fun dish to use some of those extra vegetables you have in the fridge? There are so many different ways that you can make this stir fry, so be sure to try them all!

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Ingredients:
Serves 4-6

• Whole Grains 1 cup dry (choose one)
  • Brown rice
  • Noodles
  • Quinoa
  • Barley
• Protein 1 pound (choose one)
  • Chicken breasts or thighs
  • Sirloin or flank steak
  • Extra firm tofu, drained and cut into 1-inch cubes
• Vegetables 2 to 3 cups, sliced or chopped
  • Onion
  • Carrot
  • Broccoli
  • Snap Peas
  • Yellow Squash
• Sauce: mix all ingredients together in a small bowl (choose one below)
  • Spicy Soy Sauce
    • 3 tablespoons low-sodium soy sauce
    • 1 tablespoon water
    • 1 tablespoon brown sugar
    • 1 tablespoon cornstarch
    • 1 teaspoon jalaneño, minced
    • 1 teaspoon ground ginger
  • Teriyaki Sauce
    • 3 tablespoons low-sodium soy sauce
    • 1 tablespoon honey or brown sugar
    • 1 tablespoon cornstarch
    • 1 teaspoon ground ginger
    • 1 teaspoon garlic powder

Instructions:

1. Wash hands with soap and warm water.
2. Cook the grains according to the package instructions.
3. If using chicken or steak, trim it and cut into cubes or thin slices. Season with salt and pepper to taste.
4. In a large pan, heat 1 tablespoon of oil on medium high. If using chicken or steak, add it now and cook until golden brown and cooked through. Transfer to a plate.
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 harder veggies (like onion, fresh carrots, and fresh broccoli) first. As they begin to soften, add softer veggies (like squash) and tofu, if using, Cook for 3-5 more minutes or until veggies are tender.
7. Prepare the sauce in a separate, small bowl.
8. Add the sauce and meat to the vegetables. Over medium heat, cook until the sauce has thickened enough to coat the spatula.

Need a light snack to keep you going throughout the day? We’ve got you covered. This trail mix is just the thing that can keep you going until lunch or dinner!

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Ingredients:
Serves 4-6

• 2 1/4 cup corn squares cereal
• 2/3 cup chopped walnuts
• 2/3 cup raisins
• 2/3 cup mini pretzels
• 2/3 cup semisweet chocolate chips

Instructions:

1. Wash hands with soap and warm water.
2. Combine corn squares, walnuts, raisins, pretzels, and chocolate chips in a medium bowl.
3. Using a spoon, mix together the ingredients.
4. Serve! If eating later, place trail mix into an airtight container and store at room temperature for up to a week.

January’s cold weather is the perfect time of year for a delicious bowl of soup! You can make your own by following along here with the first recipe on our 2025 calendar or by watching the video below!

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Ingredients:
Serves 4-6

• Whole Grains 1 1/2 cups cooked (choose one)
  • Brown rice
  • Whole wheat pasta
  • Barley or quinoa
  • Couscous
• Vegetables up to 2 cups, chopped (mix and match any vegetable)
  • Tomatoes
  • Onions
  • Carrots
  • Leafy greens (spinach, kale, cabbage)
  • Bell peppers
• Split Peas 1 cup, cooked
• Protein 1 pound (cut into bite-sized pieces, if desired)
  • Other beans or lentils (cooked or canned, drained, and rinsed)
  • Beef (shoulder, round, brisket, or ground)
  • Chicken or turkey (leg or thigh; boneless, skinless)
  • Pork (shoulder, butt)
• Liquid 4 cups (choose one)
  • Water
  • Low-sodium broth (chicken, beef, or vegetable)
  • Low-sodium tomato juice

Instructions:

1. Wash hands with soap and water.
2. If using grains, cook according to package directions.
3. If using meat, heat 1 tablespoon oil in a pot on medium-high. Sauté the meat until lightly browned. If not using meat and using split peas or any other bean or lentils instead, skip this step.
4. If using canned vegetables, add to a colander and rinse thoroughly.
5. Add the vegetables. Lower the heat and sauté for 5 minutes. If you use frozen, canned or thawed vegetables, skip this step and add the vegetables in step 6.
6. Add the liquid and frozen/canned vegetables (if using) and boil. Let cook for 25-30 minutes. Stir occasionally.
7. Turn off the heat. Add the cooked grain.
8. If using cooked beans/lentils, add them to the soup mixture. Mix well and serve warm.