Cheesy Potato Soup

Recipe provided by Jennifer Newell of Newell Day Care Home

6 medium potatoes, peeled and chopped (6 cups)
2 1/2 cups water
1/2 cup chopped onion
2 tsp. instant chicken bouillon granules
1/4 tsp. ground black pepper
1 1/2 cups shredded American Cheese
1 – 12oz. can evaporated milk
Crumbled, cooked bacon (optional)
Snipped fresh chives (optional)

In a 3 1/2 or 4 qt. slow cooker, combine potatoes, water, onion, bouillon granules, and pepper.

Cover; cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.

Stir cheese and milk into mixture in cooker.

Cover; cook on low-heat setting for 1 hour more or on high-heat setting for 30 minutes more.

For a thicker soup, mash potatoes slightly. If you like, sprinkle each serving with bacon and chives.

Makes 4 main-dish or 6 side-dish servings.

For 5- to 6- quart slow cooker: Use 8 medium potatoes, 4 cups water, 3/4 cup chopped onion, 1 tbsp. instant chicken bouillon granules, 1/4 tsp. pepper, 2 cups shredded American Cheese, and 1- 12oz. can evaporated milk. Prepare as directed. Makes 6 main-dish or 8 to 10 side-dish servings.

Apple Fritters and more…

Recipe provided by Jana Conev

Apples, peeled, cored, cut into 8 pieces
Pancake Batter
Cinnamon and sugar added to taste

Dip apple wedges in pancake batter
Fry in oil until golden brown.

Let pancake batter rest 15 minutes.
Add dill, Italian seasonings, or taco mix to the pancake batter. Dip zucchini, onion slices, eggplant, etc in batter and proceed as above.

South of the Border Squash Soup

This is one of the Fruits & Veggies – More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.
Preparation time: 45-60 minutes
 Serves: 8

Cups of Fruits and Vegetables per Serving: 1

2 tbsp margarine or butter
2 medium onions, chopped
½ cup (1 medium) carrot, chopped
2 cloves garlic, chopped
2 ½ lbs (1) butternut squash, peeled, seeded, and cubed
2 jalapeño peppers, seeded and chopped
5 cups tomato puree
Black pepper, freshly ground
Lime wedges, for serving

1. In a large saucepan, melt the margarine over medium heat.
2. Add the onions, carrot, and garlic and cook for 3 minutes.
3. Cover the pan. Reduce the heat to low and cook for 3 or 4 minutes longer, or until the vegetables are soft.
4. Stir in the butternut squash, jalapeños, chicken broth, and tomato puree.
5. Bring to a simmer, cook for 30 minutes.
6. Mash the squash to a chunky puree with a potato masher or the back of a spoon.
7. Season to taste with salt and black pepper.
8.  Ladle into bowls and pass lime wedges separately to be squeezed into each bowl of soup.

Each serving provides: An excellent source of vitamin A and vitamin C, and a good source of folate, magnesium, potassium and fiber.
Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as heath foods.

Nutritional Information per Serving: Calories: 128, Total Fat: 3.1g, Saturated Fat: 0.5g, % of Calories from Fat: 20%, Protein: 4g, Carbohydrates: 24g, Cholesterol: 3mg, Dietary Fiber: 4g, Sodium: 465mg

Camotes Fritos


4 camotes pelados y cortados como papitas gruesas

3 cucharadas de aceite de oliva

3 cucharaditas de sazón para tacos –40% menos sodio

O el condimento que prefiera: Sal, pimienta, chile en polvo, canela


Ponga a calentar el horno hasta que llegue a los 425°
En una cazuela grande para mezclar póngale un chorrito de aceite a los camotes. Añada la mezcla de sazón para tacos o el condimento que haya escogido y mezcle bien para cubrir los camotes. Ponga los camotes en 2 bandejas de hacer galletas, espaciándolos de manera regular.
Hornee por 10 minutos, deles la vuelta y hornee 10 minutos más. Los camotes deberán estar blandos por dentro y dorados por fuera.


Rinde 16 porciones de ¼ de taza (1 porción = 1 sustituto de frutas o vegetales para niños de 3 a 5 años) ó

12 porciones de 1/3 de taza (1 porción = 1 sustituto de frutas o vegetales para niños de 6 a 12 años)

Macarrones con queso y coliflor


1 lb. de pasta penne (trigo)

1 taza de leche (2% o descremada)

1 lb. queso chéddar rallado

½ cabeza de coliflor en cogollitos

¼ de taza de queso parmesano

1 cucharada de perejil picado

sal y pimienta a gusto



Caliente el agua hasta que hierva y cocine la pasta hasta que esté al dente (firme, pero no dura). Mientras tanto, cocine la coliflor hasta que se ablande, póngala en la licuadora y hágala puré. Pase la pasta a una olla mediana y viértale encima el puré de coliflor. Añada la leche y el queso y póngale sazón a gusto. Espárzale por encima el perejil picado. Sirva de inmediato.

Rinde 4 ó más porciones.