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.

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.

Full of Beans Hot Dish

Recipe from USDA


1-1/4 lbs ground beef
1 large chopped onion
1/4 cup brown sugar
1/2 cup catsup
2 TB vinegar
1/2 tsp black pepper
2 cups cooked kidney beans (16 oz can)
1 can (16 oz) pork and beans
2 cups cooked great northern beans (or 16 oz can) or lima beans or butter beans 


1. Cook ground beef and onions; drain fat
2. Add remaining ingredients and mix
3. Place in casserole dish
4. Bake at 350 degrees for 60 minutes 

Servings 8

Breakfast Burrito with Salsa


4 large eggs

2 TB frozen corn

1 TB milk (1%)

2 TB diced green peppers

1/4 cup of minced onions

1 TB fresh tomatoes – diced

1 tsp mustard

1/4 tsp granulated garlic

1/4 tsp hot pepper sauce (optional)

4 flour tortillas (8 inch)

1/4 cup canned salsa



Preheat oven to 350 degrees.

1. In a large mixing bowl, blend the eggs, corn, milk, green peppers, onions, tomatoes, mustard, garlic, and hot pepper sauce for 1 minute until eggs are smooth.

2. Pour egg mixture into a lightly oiled 9x9x2 inch baking dish and cover with foil.

3. Bake for 20-25 minutes until eggs are set and thoroughly cooked.

4. Wrap tortillas in plastic and microwave for 20 seconds until warm. Be careful when unwrapping the tortillas. The steam can be hot.

5. Cut baked egg mixture into 4 equal pieces and roll 1 piece of cooked egg in each tortilla.

6. Serve each burrito topped with 2 tablespoons of salsa.


4 servings

Serve with fruit and 1% or skim milk to meet breakfast requirement.

From USDA, Food and Nutrition Services