Creamy Chicken & Noodles

Recipe provided by Jennifer Newell of Newell Day Care Home

3 to 4 boneless skinless chicken breasts
2- 10 3/4 oz. cans cream of chicken soup
1/2 c. butter, sliced (optional- good without butter added)
4- 10 1/2 oz. cans chicken broth
24-oz. pkg. frozen egg noodles

Combine chicken breast, cream of chicken soup, butter, and chicken broth  in a slow cooker.

Cover and cook on the low setting for 8 hours.

One hour before serving, remove chicken, shred and return to slow cooker.

Stir in frozen egg noodles; cover and cook on the low setting for one hour.

Serves 4 to 6.

Butternut Squash with Black Beans

Recipe from the Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education Network Website Recipes

1 butternut squash (small)
1 tsp vegetable oil
1 onion (small, chopped)
1/4 tsp garlic powder
1/4 cup red wine vinegar
1/4 cup water
2 cans black beans (16 ounces each, rinsed and drained)
1/2 tsp oregano

1. Heat the squash in the microwave on high heat for 1-2 minutes. This will soften the skin.
2. Carefully peel the squash with a vegetable peeler or small knife.
3. Cut the squash into 1/2 inch cubes.
4. Peel and chop the onion.
5. In a large pan, heat the oil. Add the onion, garlic powder, and squash.
6. Cook for 5 minutes on medium heat.
7. Add vinegar and water. Cook on low heat until the squash is tender, about 10 minutes.
8. Add the beans and oregano. Cook until the beans are heated through.

Serves 6

Nutrition Facts: Total Fat: 1g.,  Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg.,  Sodium: 270 mg.,  Total Carbohydrate: 24 g.,  Dietary Fiber: 7g.,  Sugars: 3g., Protein: 6 g.

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

Chicken Vegetable Soup

from FAMILY DAY CARE NEWS published by the Illinois Child Care Bureau, April, 1999


1 tsp vegetable oil
1 large onion, chopped
30 baby carrots, sliced
2 ribs celery, chopped
2 garlic cloves, chopped
2 cups diced, cooked chicken
2 cans (14 ½ oz) chicken broth
½ cup dry orzo (rice shaped pasta)
Black pepper (to taste)


  1. Heat the vegetable oil in a soup pot and add the onion, carrots, celery and garlic.  Cook until the celery is crisp-tender, about 2 minutes, stirring from time to time.
  2. Add the broth and the chicken.  Increase heat, bringing the soup to a boil.
  3. Add pasta and continue to simmer for 5-10 minutes to combine flavors.
  4. Season with black pepper to taste.


Servings:  4-5 (1 cup servings)

Sweet Potato Fries


4 sweet potatoes, peeled and sliced like steak fries
3 Tbsp olive oil
3 tsp taco seasoning – 40% less sodium


your choice of seasonings: Salt, pepper, chili powder, cinnamon


Preheat oven to 425.

  1. In a large mixing bowl drizzle oil over the potatoes. Add taco seasoning mix or your choice of seasonings and toss to coat. Place fries on 2 cookie sheets by evenly spreading the potato slices.
  2. Bake 10 minutes, turn and bake 10 more minutes. Fries should be soft on the inside and browned on the outside.

16 fries – ¼ cup servings
1 serving = 1 fruit/vegetable alternate for 3-5 yr olds

12 fries – 1/3 cup servings
1 serving = 1 fruit/vegetable alternate for 6-12 yr olds