NDSU Extension Service - Burleigh County

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Recipes

More great recipes can be found on NDSU's Food and Nutrition Recipe Database or the USDA Recipe Finder.

 

                                                                                                                                                                              

Impossible Brunch Pie

You really can incorporate vegetables into your breakfast, scrumptiously, in fact!

This healthy recipe is high in calcium and vitamin C and comes from NDSU Extension Service.

Ingredients

  • 4 Impossible Brunch Pie imageslices bacon, cooked crisp and crumbled (or use 1/2 c. chopped cooked ham, chicken or turkey)
  • 1 10-oz. pkg. frozen broccoli, spinach or asparagus, thawed and chopped
  • 1 c. low-fat sour cream
  • 1 c. low-fat cottage cheese, small curd
  • 1/2 c. baking mix (such as Bisquick)
  • 1/4 c. butter or margarine, melted
  • 2 eggs
  • 1 tomato, peeled and sliced
  • 1/4 c. Parmesan cheese

Directions

  1. Brown bacon and crumble.  Heat oven to 350 degrees.
  2. Grease a 10-inch pie plate (or square pan) and spread chopped broccoli, spinach or asparagus on the bottom. Top with crumbled bacon or chopped meat.
  3. Mix sour cream, cottage cheese, baking mix, butter or margarine and eggs. Pour mixture over bacon or chopped meat. Top with tomatoes and Parmesan cheese.
  4. Bake for 35 minutes at 350 degrees until knife inserted in center comes out clean and the internal temperature reaches 160 degrees.  Cool 5 minutes before serving.

Makes 6 servings.

Per serving: 280 calories, 8 grams (g) fat and 14 g carbohydrate
Printable 4x6 Recipe Card  



Cucumber Yogurt Dip

This healthy recipe comes from Midwest Dairy Council.Cucumber Yogurt Dip

Ingredients

1 c. low-fat plain yogurt

4 ounces low-fat cream cheese, softened

1/2 c. diced, seeded cucumber

1 clove garlic, minced

1 Tbsp. chopped fresh dill

1 tsp. lemon juice

1/2 tsp. black pepper

1 tsp. lemon zest

Directions

Soften the cream cheese by heating a few seconds in a microwave. Blend with yogurt. Add remaining ingredients and blend. Refrigerate. Serve with your choice of fresh vegetables.

Makes six servings. Each serving has 70 calories, 3.5 grams (g) fat, 4 g protein, 5 g carbohydrate, 0 g fiber and 95 milligrams sodium.

 Printable 4x6 Recipe Card 




No-bake Cookies

This recipe comes from NDSU Extension Service.No-bake Cookies

Ingredients

½ c. milk
½ c. peanut butter
½ c. cocoa
1 tsp. vanilla
1½ c. sugar
2½ c. quick-cooking oats
½ c. canola oil

Directions

In 2-quart saucepan over medium-high heat, mix milk, cocoa, sugar and oil. Bring to a boil and boil for two minutes. Remove from heat and stir in peanut butter and vanilla, then add oats. When dough is well-blended, put into a greased 8- by 8-inch pan and cut into bars or drop by teaspoonful onto waxed paper. Let cool.

Makes 20 servings. Each serving has 170 calories, 10 g fat, 3 g protein, 22 g carbohydrate, 2 g fiber and 35 mg sodium.




Chickpea and Spinach Curry

This healthy recipe comes from NDSU Extension Service.

Ingredients

Chickpea and Spinach Curry

  • 2 Tbsp. margarine or butter
  • 2 medium onions, peeled and finely chopped
  • 2 cloves garlic, minced
  • 2 tomatoes, chopped
  • 3 Tbsp. flour
  • 3 Tbsp. curry powder
  • 2 c. vegetable stock
  • 2 c. chickpeas
  • 2 c. spinach, loosely chopped
  • 1/2 c. seedless raisins, soaked in warm water

Directions

Heat margarine in a large skillet. Add onions and saute until golden brown. Add garlic and tomato. Cook over low heat until tomatoes are soft. In a small bowl, combine flour and curry powder; stir into onion mixture. Cook to blend into thick paste. Using medium heat, gradually add stock, chickpeas and spinach stirring often. Add raisins and cook to desired thickness. Serve over rice or white fish.

Makes eight servings.

Per serving: 150 calories, 2 grams (g) fat, 6 g protein, 27 g carbohydrate and 240 milligrams (mg) sodium

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More great recipes from NDSU Extension Service can be found here:  https://www.ag.ndsu.edu/food/recipes


 

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