Corn Pancakes


1 cup all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 can (15-ounce) corn kernels, drained
vegetable oil or butter for skillet

1. Preheat pan on medium-high heat, 375 degrees on an electric skillet.
2. Mix flour, baking powder, and salt.
3. Beat the egg and add to the flour mixture.
4. Add corn and mix well.
5. Lightly oil skillet.
6. Cook pancakes on a skillet until golden. Turn and cook on other side.
7. Refrigerate leftovers within 2-3 hours.

Bright Ideas:
• Serve with fresh or canned fruit for a balanced breakfast

Banana Yogurt Recipe

This recipe is a good source of fiber, which may help protect you against some diseases.

2 bananas cut into ½ inch slices
1/4 cup low-fat vanilla yogurt
2 tablespoons oat and honey granola cereal

1. Place the sliced banana pieces on plate.
2. Place 2 tablespoons of yogurt onto the plate.
3. Place tablespoon of granola cereal onto the plate.
4. Use fork to pick up a slice of banana and dip into the yogurt,
then into the cereal.
Tip: Try different flavors of yogurt.

Berry muesli

This recipe is a good source of fiber, which may help protect you against some diseases.

1 cup old-fashioned rolled oats (raw)
1 cup fruit yogurt
1/2 cup 1% milk
Pinch of salt
1/2 cup dried fruit (try raisins, apricots, dates)
1/2 cup chopped apple
1/2 cup frozen blueberries
1/4 cup chopped, toasted walnuts

1. In medium bowl, mix oats, yogurt, milk and salt.
2. Cover and refrigerate for 6-12 hours.
3. Add dried and fresh fruit, and mix gently.
4. Serve scoops of muesli in small dishes. Sprinkle each serving with
chopped nuts.
5. Refrigerate leftovers within 2-3 hours.
• Muesli makes a delicious breakfast. Try drizzling with milk.
• Substitute any frozen, canned/drained, or fresh chopped fruit for
apples and blueberries.
• Flavor boosters: cinnamon, grated orange peel.

Won Tons recipe

This recipe is a good source of vitamin A, which keeps eyes and skin healthy. This recipe is also a good source of vitamin C, which keeps gums and blood vessels healthy.

1 cup cooked ground chicken
1 1/2 cups (1/4 head) shredded cabbage
1/2 cup (1 medium) shredded carrot
1/4 cup finely chopped green onion
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger or 1/2 teaspoon fresh grated ginger
1/8 teaspoon pepper
Pinch of cinnamon
1/2 tablespoon cornstarch
1/2 tablespoon toasted sesame oil
24 won ton wrappers

1. Combine cooked meat and chopped vegetables in a large bowl.
2.Combine spices, cornstarch, and oil in a small bowl.
3.Add spice mixture to meat and vegetables and mix well.
4.Place 1 tablespoon of mixture in the center of each won ton wrapper.
5.Brush edges with egg white or water.
6.Fold wrapper diagonally so corners line up and press edges together tseal.
7.Bring the bottom two corners together and pinch to close.
8.Steam 6-7 minutes.
9.Refrigerate leftovers within 2-3 hours.

Carrot Raisin Peach Salad

One serving of this dish provides at least one serving of fruits or vegetables. Get at least five servings of fruits and vegetables a day as part of a diet high in fiber and low in fat.


3 cups carrots, peeled and grated
1/2 cup raisins
1/2 cup light mayonnaise or lowfat plain yogurt
2 teaspoons lemon juice
1/2 teaspoon salt
1 teaspoon sugar
1 cup frozen peaches

1.Combine carrots and raisins in a large bowl.
2.In small bowl combine the mayonnaise or yogurt, lemon juice, salt, and sugar together. Stir into carrot mixture.
3.Refrigerate until ready to serve.
4.Just before serving stir in the frozen peaches.
5.Refrigerate leftovers within 2-3 hours.


This recipe is a good source of Vitamin A, which keeps eyes and skin healthy.
1 pound lean ground beef (10% fat or less)
1 medium carrot diced, about 1 cup
1 medium onion diced, about 1 cup
1 stalk celery chopped, about 1 cup
2 garlic cloves, finely chopped
1 cup barley
8 cups water
1 cube beef bouillon
1 can (14.5 ounces) diced tomatoes with juice
1/2 teaspoon pepper

1. In large sauce pot, cook ground beef over medium heat.
2. Add carrots, onion, celery, and garlic; stir often and cook for
about 5 minutes.
3. Add 8 cups of water, bouillon, tomatoes with juice, and barley. Bring to a boil.
4. Cover and reduce heat to a low boil. Cook for 30-40 minutes.
5. Add pepper.
6. Serve immediately. Refrigerate leftovers within 2-3 hours.

Potato Patties

3/4 cup instant dry milk
1 1/2 cups instant potatoes
1 1/2 cups boiling water
1/2 teaspoon salt
1/4 teaspoon curry powder (optional)
1/2 teaspoon dried onion (optional)
2 medium or large eggs
1 1/2 cups bread crumbs
4 teaspoons vegetable oil
1. Place dried milk, instant potatoes and seasonings in a medium bowl.
2. Add boiling water and mix with a fork until the potatoes are light and moist.
3. Let set 5 minutes. Beat eggs in cup and stir into potatoes.
4. Divide potato mixture into 1/2-cup portions and flatten into 1/2-inch thick patties.
5. Coat both sides of each patty with breadcrumbs.
6. Heat oil in skillet on medium heat. Cook patties until brown on both sides.
7. Once, reconstituted potatoes should be cooked and served immediately.
8. Refrigerate leftovers within 2-3 hours