BLOG
Eat Smart

Carrot Cake Bites

Recipe from NC EFNEP Ingredients Non-stick cooking spray 1/2 cup flour• 1 cup dry oats 1 tablespoon cinnamon 1/2 teaspoon baking soda 1 cup brown sugar 1 egg 1/2 cup butter 1 cup shredded carrots 1/2 cup raisins 1/2 package cream cheese (about 4 ounces) Directions Preheat oven 350°F.  Spray cookie sheet with non-stick spray. Mix together… Continue reading »

Thai Pumpkin Soup

This is a simple and delicious soup that uses canned pumpkin. It has a nice amount of heat and interesting flavor thanks to the lime juice topping and the Thai red curry paste. I prefer to blend the soup so you don’t have whole pieces of onion but that is optional. I also prefer to… Continue reading »

Pumpkin Mousse

This is a quick, easy, healthy, and delicious pumpkin dessert that can be eaten as a snack or dessert around the holidays or really anytime you are craving the flavor of pumpkin.  If you need the crunch of the crust, feel free to layer the bottom of your bowl or sprinkle the top with graham… Continue reading »

A Healthy Holiday Classic – Sweet Potato Casserole

With the holidays just around the corner, many of us are dusting off recipes that we use only a few times a year. If your family is like mine, Sweet Potato Casserole is always on the menu at the holidays. Sweet potatoes are full of vitamins, minerals, and a great source of fiber, but with… Continue reading »

Sweet Potato and Banana Casserole

This year I decided to experiment with a healthy remix to a holiday classic. I landed on two takes of Sweet Potato Casserole – one that is velvety in texture and reminds me most of the traditional version and the one below that has more of a firm texture with a yummy banana flavor.  If… Continue reading »

Baking Food Safety

Our colleagues at the NC Safe Plates team have prepared a Baking Food Safety Fact Sheet with tips to bake safely this holiday season! Baked goods should be prepared, baked and stored properly to prevent foodborne illness. Avoid eating foods containing raw flour or eggs, including pre-packaged items. Keeping Clean Wash hands after handling raw… Continue reading »

Peppermint Hot Chocolate

Recipe from NC EFNEP Ingredients 1 Cup Skim or 1% Milk (Plus 1 Tablespoon) 4 Teaspoons Unsweetened Cocoa Powder 1 Teaspoon Honey 1 Peppermint Tea Bag Directions  Heat one cup of milk in a microwave-safe container for about one minute Add 1 tablespoon of milk and the cocoa powder to a mug  Mix with a fork… Continue reading »

Perfect Pumpkin Pancakes

Recipe from NC EFNEP Ingredients Recipe makes 1 dozen 3 1/2-inch pancakes 2 cups flour (use 1/2 whole-wheat) 2 tablespoons brown sugar 1 tablespoon baking powder 1 1/4 teaspoon pumpkin pie spice 1 teaspoon salt 1 egg 1/2 cup canned pumpkin 1 3/4 cup skim milk 2 tablespoons vegetable oil Vegetable cooking spray Directions Wash… Continue reading »

Pumpkin Ricotta Stuffed Shells

Recipe from NC EFNEP Ingredients 12 jumbo pasta shells (1/2 of 12-ounce package) 1 1⁄4 cups fat-free ricotta cheese 3⁄4 cup pumpkin puree 1⁄2 cup Parmesan cheese, grated 1⁄2 teaspoon garlic powder or 2 cloves garlic 2 tablespoons dried basil 1⁄4 teaspoon ground sage 1⁄2 teaspoon salt 1⁄2 teaspoon pepper 1 cup pasta sauce Directions Cook pasta shells according to package directions.… Continue reading »

Berry Yogurt Bark

Recipe from NC Steps to Health Ingredients • 2 cups non-fat plain yogurt• ½ tsp. vanilla extract• ¼ tsp. lemon juice• ¼ tsp. salt• 1 cup strawberries, sliced• 1 cup blueberries, whole Directions Line a baking sheet with wax paper and set aside. In a large mixing bowl, combine yogurt, vanilla, lemon juice, and salt.… Continue reading »