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Chicken Broccoli Casserole

Nutrition

Calories

1012 cal

Fat

46 g

Carbs

13 g

Protein

135 g
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Yields 4 servings

Chicken Broccoli Casserole

15 minPrep Time

40 minCook Time

55 minTotal Time

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Ingredients

  • 1 box Broccoli Rice Au Gratin Mix
  • 2 cups boiling Water
  • 4 boneless, skinless Chicken Breasts (about 1 pound)
  • 1/4 teaspoon Garlic Powder (optional)
  • 2 cups Frozen Broccoli Cuts (or blanched fresh)
  • 1 cup (4 ounces) shredded Cheddar Cheese

Instructions

  1. Heat oven to 425F
  2. In a 13x9-inch baking pan, combine rice and contents of seasoning packet from rice mix.
  3. Add boiling water; mix well.
  4. Add chicken; sprinkle with garlic powder if desired.
  5. Cover and bake 30 minutes.
  6. Add broccoli and cheese.
  7. Continue to bake, uncovered, 8 to 10 minutes or until chicken is no longer pink in the center.

Notes

Serve with a green salad and simple dessert.

7.8.1.2
76
https://ugfoodbank.org/chicken-broccoli-casserole/

Spanish Rice and Eggs

Nutrition

Calories

1343 cal

Fat

93 g

Carbs

57 g

Protein

58 g
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Yields 4 servings

Spanish Rice and Eggs

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 1 (6.8 ounce) package Rice-A-Roni Spanish Rice mix
  • 2 Tablespoons Butter
  • 1 (16 ounce) jar Salsa
  • 1/3 cup Sour Cream
  • 1/4 cup thinly sliced Green Onions
  • 4 large Eggs
  • 1 cup (4 ounces) shredded Cheddar Cheese

Instructions

  1. In a large skillet over medium heat, saute rice-vermicelli mix from Rice-A-Roni package with butter until vermicelli is golden brown.
  2. Slowly stir in 2 cups water, salsa and seasonings from package; bring to a boil.
  3. Reduce heat to low.
  4. Cover and simmer 15-20 minutes or until rice is tender.
  5. Stir in sour cream and green onions.
  6. Using a large spoon, make 4 indentations in the rice mixture.
  7. Break 1 egg into each indentation.
  8. Reduce heat to low. Cover; cook 8 minutes or until eggs are cooked to desired doneness.
  9. Sprinkle cheese evenly over eggs and rice. Cover; let stand 3 minutes or until cheese is melted.

Notes

Serve for brunch or as a light supper.

7.8.1.2
75
https://ugfoodbank.org/spanish-rice-and-eggs/

PB&J Granola Bars

Nutrition

Calories

2949 cal

Fat

113 g

Carbs

483 g

Protein

43 g
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Yields 12 bars

PB&J Granola Bars

20 minPrep Time

25 minCook Time

45 minTotal Time

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Ingredients

  • 3 cups Rolled Oats (Old Fashion Oatmeal) or 2 cups Rolled Oats and 1 cup Rice Krispies Cereal
  • 1/2 cup Peanut Butter (creamy or chunky)
  • 1/2 cup Jelly or Jam (your favorite flavor)
  • 1/4 cup Hot Water
  • 1/4 teaspoon Salt
  • Butter, vegetable oil or cooking spray for the pan
  • Optional Additions
  • 1/2 cup chopped Nuts
  • 1/2 cup Shredded Coconut
  • 1/2 cup chopped Dried Fruit, Raisins, etc.
  • 1/2 cup Honey (instead of the jelly)

Instructions

  1. Preheat oven to 350F.
  2. Grease an 8x11-inch baking pan with butter or vegetable oil or cooking spray.
  3. In a large mixing bowl, add oats.
  4. In a small saucepan, over low heat, add the peanut butter, half of the jelly, the water, the salt and any optional additions.
  5. Stir until all ingredients are melted.
  6. Pour the peanut butter mixture into the oats and mix until the oats are coated and are a sticky mass.
  7. Dump the mixture into the greased baking pan and press into an even layer.
  8. Spread the remaining jelly over the top.
  9. Bake in a 350F oven for about 25 minutes, or until the edges are toasty brown.
  10. Remove from oven and cool, about an hour, then slice into 12 bars.
7.8.1.2
74
https://ugfoodbank.org/pbj-granola-bars/

Almond Teacakes

Yields 24-36 bars

Almond Teacakes

10 minPrep Time

25 minCook Time

35 minTotal Time

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Ingredients

  • 1 (18.25 ounce) package Yellow Cake Mix
  • 1 (12.5 ounces) can Almond Filling (not almond paste or marzipan)
  • 1/3 cup Butter, melted
  • 2 large Eggs
  • 1/3 cup Powdered Sugar

Instructions

  1. Preheat oven to 350F; position oven rack in the middle of oven.
  2. Spray bottom only of a 13- x 9-inch metal baking pan with nonstick cooking spray.
  3. In a large bowl, using an electric mixer on medium speed, combine half of the cake mix, the almond filling, melted butter and eggs.
  4. Mix 1-2 minutes until well blended and smooth.
  5. Stir in remaining cake mix and stir with a wooden spoon until well blended (mixture will be thick).
  6. Press dough into prepared pan.
  7. Bake at 350F for 22-25 minutes or until just set at edges.
  8. Transfer pan to wire rack and cool completely.
  9. Cut into bars.
  10. Dust with sifted powdered sugar. Decorate with sliced almonds if desired.

Notes

Almond Filling can be found in the baking section of most supermarkets. Do not confuse with almond paste or marzipan.

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73
https://ugfoodbank.org/almond-teacakes/

Peanut Butter Chocolate Chip Oatmeal Cookies

Nutrition

Calories

5150 cal

Fat

275 g

Carbs

616 g

Protein

121 g
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Yields Approximately 40 cookies

Peanut Butter Chocolate Chip Oatmeal Cookies

20 minPrep Time

13 minCook Time

33 minTotal Time

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Ingredients

  • 1 cup creamy Peanut Butter
  • 1 cup Powdered Sugar
  • 1/2 cup Milk
  • 2 teaspoons Vanilla Extract
  • 2 cups Quick-Cooking Oats, uncooked
  • 2 cups Semisweet Chocolate Chips

Instructions

  1. Preheat over to 350F
  2. Line cookie sheets with parchment paper.
  3. In a large bowl using a sturdy wooden spoon, stir together peanut butter, powdered sugar, milk and vanilla extract; mixing until well blended.
  4. Stir in oats and chocolate chips.
  5. Drop by teaspoonfuls onto parchment paper lined cookie sheets.
  6. Bake for 10-13 minutes or until just set and golden at the edges.
  7. Transfer cookies to wire rack and cool completely.

Notes

Share if you must.

7.8.1.2
72
https://ugfoodbank.org/peanut-butter-chocolate-chip-oatmeal-cookies/

Spanish Rice with Pork

Yields 4 servings

Spanish Rice with Pork

20 minPrep Time

25 minCook Time

45 minTotal Time

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Ingredients

  • 1 medium Green Pepper, chopped
  • 1 small Onion, chopped
  • 1 Tablespoon Butter
  • 1 can (approx. 14-1/2 ounces) Diced Tomatoes, drained
  • 1 cup Chicken Broth
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1-3/4 cups cubed Cooked Pork
  • 1 cup uncooked Instant Rice

Instructions

  1. In a large skillet, melt butter.
  2. Saute green pepper and onion until tender.
  3. Stir in tomatoes, broth, salt and pepper.
  4. Bring to a boil.
  5. Stir in pork and rice.
  6. Transfer to a greased 2-quart baking dish.
  7. Cover and bake at 350F for 20-25 minutes or until rice is tender and liquid is absorbed.
  8. Stir before serving.

Notes

Serve with green salad, guacamole, salsa and ice cream for dessert.

7.8.1.2
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https://ugfoodbank.org/spanish-rice-with-pork/

Spaghetti and Tuna Pie

Yields 6 servings

Spaghetti and Tuna Pie

30 minPrep Time

40 minCook Time

1 hr, 10 Total Time

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Ingredients

    Crust
  • 4 ounces uncooked Spaghetti, broken into 2-inch pieces
  • 1/4 cup grated Parmesan Cheese
  • 1 Egg, lightly beaten
  • 1 teaspoon Butter
  • 1 clove Garlic, minced
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Pepper
  • Filling
  • 1 Tablespoon finely chopped Onion
  • 1 teaspoon Butter, melted
  • 1 Tablespoon Flour
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Garlic Powder
  • 1/8 teaspoon Pepper
  • 1/4 cup Milk
  • 1/4 cup Sour Cream
  • 1 Egg, lightly beaten
  • 1 can (5-6 ounces) Tuna, drained and flaked
  • 1/4 cup grated Parmesan Cheese, divided
  • 1 small Tomato, thinly sliced
  • Fresh Parsley, minced (optional)

Instructions

    Crust
  1. In a large pot, cook spaghetti according to package directions; rinse in cold water and drain.
  2. In a large bowl, combine the cooked spaghetti, 1/4 cup Parmesan Cheese, egg, butter, garlic, salt and pepper.
  3. Press into the bottom and up the sides of a greated 9-inch pie plate; set aside.
  4. Filling
  5. In a large skillet, saute onion in butter until translucent and tender.
  6. Remove from heat.
  7. Stir in flour and seasonings until blended.
  8. In a small bowl, beat together milk, sour cream and egg.
  9. Stir into the onion mixture until blended.
  10. Fold in the tuna.
  11. Spoon into the crust.
  12. Sprinkle half of the Parmesan cheese over pie.
  13. Arrange tomato slices over cheese.
  14. Sprinkle with remaining Parmesan.
  15. Bake at 350F for 35-40 minutes or until crust is golden and filling is puffy.
  16. Sprinkle with parsley if desired.
  17. Let stand 5-10 minutes before cutting to allow filling to set.

Notes

Serve with green salad and light dessert.

7.8.1.2
70
https://ugfoodbank.org/spaghetti-and-tuna-pie/