10 National Nutrition Month Recipes

Need 10 National Nutrition Month recipes?The easiest way to ensure you are getting enough fruits and veggies in your diet is to take 5 bites of fruits or veggies for every one bite of meat or breads. For national nutrition month, try out these tasty recipes. These recipes are perfect examples of nutritional recipes that can be eaten anytime, not just during national nutrition month.

1. Kabobs

Ingredients:

  • Lean beef
  • Chicken
  • Pineapple chunks
  • Onion
  • Cherry tomatoes
  • Skewers
  1. Start briquettes now so that they will be ready when the food is. It will also burn off any starter fluid used to ignite the charcoal.
  2. Cube all of the meat. Cut vegetable into pieces that will be easily skewered.
  3. Alternate placing meat and vegetables on skewers.
  4. For the vegetables, leave on for about 10 minutes. For meat, 20 minutes should be good.

2. Chef salad

Ingredients:

  • Lettuce
  • Carrots
  • Onions
  • Bell peppers
  • Eggs
  • Lean ham
  • Roasted chicken
  1. Hard boil eggs.
  2. Cube meats into one inch cubes.
  3. Dice onion, carrots and bell peppers.
  4. Shred lettuce.
  5. Toss all ingredients together.
  6. Two table spoons of dressing

 

3. Grilled chicken

Ingredients:

  • Chicken
  • Spice
  • Oil
  1. Wash chicken, pat dry.
  2. Cut chicken into eight pieces. There should be 2 breasts, 2 drumsticks, two thighs, and 2 wings.
  3. Lightly oil chicken. Add spices.
  4. Grill over medium until internal temperature is 165 degrees F.

4. Grilled zucchini and banana Squash

  • Ingredients:
  • Banana squash
  • Zucchini
  • Season salt
  1. Slice squash and zucchini into ovals by cutting at an angle.
  2. Spray with non-stick cooking spray
  3. Sprinkle lightly with season salt
  4. Grill over medium high heat until vegetables begin to brown.
  5. Remove from heat and serve.

5. Salsa

Ingredients:

  • Tomatoes
  • Onions
  • Jalapenos
  • Garlic
  • Lime juice
  • Cilantro
  1. Dice tomatoes, garlic, and onion into small pieces.
  2. Chop cilantro into small pieces. Add to vegetables.
  3. Remove stems and seeds from jalapeños. Dice into very small pieces.
  4. Squeeze juice from limes.
  5. Toss all ingredients together.
  6. Refrigerate for at least two hours.

 

6. Spaghetti

Ingredients:

  • Tomato sauce
  • Bell peppers
  • Onions
  • Garlic
  • Worcestershire sauce
  • Mushrooms
  • Black olives
  • Celery
  • Anise
  • Sage
  • Parsley
  • Thyme
  • Bay leaf
  • Oregano
  • Petit diced tomatoes
  1. Finely dice onions, bell peppers, mushrooms and celery.
  2. Sauté in olive oil until onions begin to caramelize.
  3. Add tomatoes, black olives and tomato sauce.
  4. Add spices and Worcestershire sauce.
  5. Bring to boil.
  6. Turn down heat and simmer 2-3 hours.

7. Grilled tuna and cheese sandwich

Ingredients:

  • 2 slices of bread
  • Tuna
  • Lemon juice
  • Swiss cheese
  1. Prepare tuna. Drain off excess water, and turn out into a bowl.
  2. Add juice from one lemon.
  3. Place on bread.
  4. Top with Swiss cheese
  5. Toast in oven, turn and toast other side.

8. Vegetable beef soup

Ingredients:

  • Water
  • Steak
  • Carrots
  • Tomato
  • Potatoes
  • Onions
  • Celery
  • Garlic
  • Tarragon
  • Salt
  • Pepper
  1. Cube vegetables and place in 4 cups of water.
  2. Dice steak very fine and add to pot.
  3. Cover, bring to a boil.
  4. Reduce heat and simmer for 1 ½ to 3 hours.

9. Fruit bowl

Ingredients:

  • Watermelon
  • Cantaloupe
  • Grapes
  • Apples
  • Oranges
  • Strawberries
  • Blueberries
  1. Wash all of the fruit.
  2. Cut watermelon in half lengthways. With melon baller, remove the melon leaving ½ inch along the rind. Discard seeds. Repeat with other side.
  3. Cut open cantaloupe remove seeds. With melon baller, remove all of the melon.
  4. Core apples, Dice and add to rest of fruit
  5. Mix all fruit together.
  6. Return as much of the fruit as possible to the empty watermelon rinds

 

10. Grilled corn

Ingredients:

  • Sour cream
  • Chili powder
  • Corn still in on cob and in husk.
  1. Pull back the husk on corn without removing it.
  2. Remove all of the silk.
  3. Recover corn with husk and soak in water for at least one hour.
  4. Place on grill for fifteen minutes. Remove and eat.
  5. Serve with sour cream and Chili powder.
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