Freshen Your Plate Cookbook
This cookbook was inspired by our Freshen Your Plate Program and includes recipes for main courses, soups, side dishes, salads, desserts, and dressing & seasonings - all to serve 150 people! We hope these recipes encourage and inspire you to prepare healthy meals. All recipes follow the Freshen Your Plate guideline of one fresh fruit or vegetable served in each meal. Additional pros to these recipes are as follows:
· Only lean meats are used
· At least 1/2 of the grains are whole grains
· Fat-free or low-fat calcium-rich foods are offered
· Foods served are low in sodium
We have many of the recipes available below. Happy meal planning!
Selected STRIVE Recipes
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Ground Beef Vegetable Soup (serves 150)
45 pounds ground beef
90 celery ribs, chopped
22 medium onions, chopped
90 medium potatoes, large dice
22 (15 ounce) cans tomato sauce
22 (14.5 ounce) cans diced tomatoes
3 (72 ounce) bags of frozen mixed vegetables
2 3/4 teaspoon ground thyme
22 bay leaves
6 cups water, as needed
ground pepper to tasteDirections:
1. Cook and stir ground beef until crumbly and evenly browned. Drain off excess fat.2. Stir carrots, celery, and onion into ground beef, cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, diced tomatoes, frozen mixed vegetables; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf. Add water, replenishing as needed while cooking.
3. Bring soup to a simmer, place a cover on, and cook, stirring regularly, until potatoes are tender, about 1 hour. Remove bay leaves before serving.
Calories: 451
Sodium: 550 mg
In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.
