262-853-4144; 826 Main St., Suite 2, Union Grove, WI 53182 ugafbcoordinator@yahoo.com

Frosty Fruit Salad

Nutrition

Calories

748 cal

Fat

1 g

Carbs

189 g

Protein

23 g
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Yields 4-6 servings

Frosty Fruit Salad

15 minPrep Time

15 minTotal Time

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Ingredients

  • 1 (8 ounce) can Pineapple Chunks, drained
  • 2 Bananas, sliced
  • 1 (11 ounce) can Mandarin Oranges, drained
  • 1 cup Seedless Red Grapes, cut in half
  • 1 (6 ounce) container Lemon Yogurt

Instructions

  1. In a large bowl, combine fruit.
  2. Add yogurt and gently toss until all fruit is coated with yogurt.
  3. Serve immediately or refrigerate until serving time.

Notes

Serve as dessert.

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https://ugfoodbank.org/frosty-fruit-salad/

Mac & Cheese Soup

Nutrition

Calories

37 cal

Fat

2 g

Carbs

3 g

Protein

2 g
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Serving Size 8 servings

37

Mac & Cheese Soup

20 minPrep Time

10 minCook Time

30 minTotal Time

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Ingredients

  • 3 cups Water
  • 2 cups Milk
  • 1 (14 ounce) package Macaroni & Cheese mix
  • 1-1/2 cups Frozen Seasoning Blend*
  • 1/2 pound Velvetta cheese product, diced
  • *You can substitute a mix of chopped onions, bell peppers, celery and parsley for the Seasoning Blend.

Instructions

  1. In a large saucepan, bring water and milk to a boil.
  2. Stir in macaroni (reserve cheese sauce mix) and vegetables.
  3. Return to a boil, then simmer 10-12 minutes or until macaroni is soft.
  4. Add Velveeta and cheese sauce mix; stir until well blended.
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https://ugfoodbank.org/mac-cheese-soup/

Tri-Color Pasta Salad

Nutrition

Calories

1174 cal

Fat

37 g

Carbs

189 g

Protein

37 g
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Yields 8 servings

Tri-Color Pasta Salad

20 minPrep Time

10 minCook Time

30 minTotal Time

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Ingredients

  • 1 (16 ounce) package Tri-colored Pasta
  • 2 cups diced Tomatoes
  • 1 cup Red Onion, finely chopped
  • 3/4 cup Cucumber, peeled, diced
  • 1 (16 ounce) bottle Italian Salad Dressing

Instructions

  1. Cook pasta according to package directions, about 10 minutes.
  2. Drain pasta, run under cold water to stop cooking.
  3. In a large bowl, combine cooled pasta with remaining ingredients.
  4. Season with salt and pepper to taste.
  5. Refrigerate before serving, at least 1 hour.

Notes

Serve with your favorite meat or sandwich.

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https://ugfoodbank.org/tri-color-pasta-salad/

Veggie Macaroni Salad

Nutrition

Calories

1600 cal

Fat

11 g

Carbs

312 g

Protein

54 g
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Yields 8-10 servings

Veggie Macaroni Salad

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

  • 1 (12 ounce) package Macaroni
  • 1 dozen Eggs, hard boiled, chopped
  • 1 (15 ounce) can Mixed Vegetables, drained
  • 1 cup mayonnaise-style Salad Dressing (i.e. Miracle Whip)
  • 2 Tablespoons Onion, minced

Instructions

  1. Cook macaroni according to package directions. Drain when done.
  2. In a large bowl, mix cooked macaroni with remaining ingredients.
  3. Season with salt and pepper to taste.
  4. Chill before serving (at least 1 hour)

Notes

Good with anything!

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https://ugfoodbank.org/veggie-macaroni-salad/