College of Agricultural Sciences
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Early Vegetable & Lentil Salad (recipe). FP-canned potatoes, frozen peas, corn. FP-canned peaches & yogurt. Meal 3. Crunchy French Toast with Wild Berry …
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College of Agricultural Sciences
Welcome to the May- June edition of Penn State Cooperative Extension’s Nutrition Education
Program newsletter. We will offer menus and tasty recipes using food pantry foods. Tips on saving
money, time, and providing healthier meals will be included. Look for us at your site to find out more!
May-June 2002
FP= food pantry food*
Meal 1
Grilled Chicken Salad (recipe)
FP-beans (kidney or Northern, or black)
FP-corn
FP-canned pineapples
milk
Meal 2
Early Vegetable & Lentil Salad (recipe)
FP-canned potatoes, frozen peas, corn
FP-canned peaches & yogurt
Meal 3
Crunchy French Toast with Wild Berry Syrup
(recipes)
FP-non-fat dry milk, frozen blueberries,
dried cranberries
Carrots & celery sticks
milk
Meal 4
Sliced turkey
FP-green beans, baked potato
Applesauce FP muffins (recipe)
milk
*All food pantry foods mentioned in this issue may not be
available everywhere-check with your local food pantry with any
questions on food availability.
Enjoy the Fresh Tastes of Springtime!
Most of us eat lighter as the weather
warms. The stews and casseroles are replaced
with more fruits and vegetables. In
Pennsylvania, the first crops of spinach,
greens,…
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