Resources

Don't have buttermilk?  For 1 cup , try:
1 tablespoon lemon juice OR vinegar PLUS 1 cup milk

1 cup evaporated Milk can be substituted with 1 cup light cream.

To replace 1 cup fat for baking, use:
1 cup applesauce OR 1 cup fruit puree

For 1 clove of garlic, try:
1/8 teaspoon garlic powder OR 1/2 teaspoon garlic salt (reduce salt in recipe)

Beef - bay leaf, nutmeg, onion, pepper, sage, thyme
Pork - garlic, onion, sage, pepper, oregano
Chicken - ginger, oregano, paprika, poultry seasoning, rosemary, sage, thyme
Fish - curry powder, dill, lemon juice, paprika, pepper
Carrots - cinnamon, cloves, nutmeg, rosemary, sage
Corn - cumin curry powder, onion, paprika, parsley
Green beans - dill, curry powder, lemon juice, oregano, thyme
Green peas - ginger, onion, parsley, sage
Potatoes - dill, garlic, onion, paprika, parsley, sage
Summer Squash - cloves, curry powder, nutmeg, rosemary, sage
Winter Squash - cinnamon, ginger, nutmeg, onion
Tomatoes - basil, bay leaf, dill, onion, oregano, parsley pepper

Apples

• Once cut, place them in a bowl of cold water or sprinkle with orange or lemon juice to keep them from turning brown.
• Apples give off a gas that causes other vegetables to ripen, so store separately.

Carrots

• Wait to wash carrots until just before you're ready to use them.
• Keep carrots from developing a bitter flavor by storing away from apples, avocados and bananas.

Onions

• Refrigerate for 30 minutes before cutting to reduce crying/tears.
• Rub your hands with lemon juice or salt to remove the onion smell.

Oranges

• Give canned or bottled orange juice a fresh flavor by adding fresh squeezed orange juice.
• Grated orange skin (zest) is a great way to add a little zing to baked chicken or muffins.

Potatoes

• Potatoes can usually be stored up to 30 days when kept in a cool, dark place.
• Don't freeze or refrigerate uncooked potatoes. 

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Whole Foods
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CHICKEN PIZZA

Use whole grain-pie crust recipe from this site as your pizza crust.  Mix spaghetti sauce with oregano and garlic powder.  Spread on pizza crust just to inside outer edge.  Layer sauce with thinly sliced fresh tomatoes, bell pepper strips and cooked/deboned chicken.  Spread grated cheese on top.  Cook until cheese is melted.  May brown briefly under broiler for a browner color.  For variety, use salsa instead of spaghetti sauce on the crust.

270 calories / 11g fat / 35mg cholesterol / 295mg sodium / 24g carbohydrates / 4g fiber / 15g protein

CHICKEN & DUMPLINGS

Add cooked/deboned chicken to broth on stove.  Heat chicken broth to a rolling boil.  Prepare bakery mix, drop biscuits with 2 cups mix and 2/3 cup low-fat milk.  Drop by spoonfuls into broth.  Cook until dough is sticky.

140 calories / 3g fat / 20mg cholesterol / 300mg sodium / 20g carbohydrates / 1g fiber / 9g protein

CHICKEN PASTA SALAD

Cook rotini pasta according to package directions.  Add any raw vegetables, including any of the following:  broccoli, bell pepper, tomato chunks, cubed yellow squash.  Add 1 cup of any of your favorite bottled salad dressings, like Italian, ranch, etc.

180 calories / 0g fat / 0mg cholesterol / 440mg sodium / 44 carbohydrates / 3g fiber / 5g protein

BUFFALO PULLED CHICKEN SANDWICH

Add hot sauce to chicken.  Let set for approximately 10 minutes.  Grill bun.  Place meat on but and serve.

270 calories / 5g fat / 70mg cholesterol / 1040mg sodium / 21g carbohydrates / 1g fiber / 32g protein

 

Food Safety Resources

Food Distribution Program on Indian Reservations

Fruit and Vegetable Resource Site

American Liver Foundation