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In creating each month's Cook It Quick Newsletter, I offer recipes and tips you can use in your daily cooking.
They have to be fast, use a few ingredients (preferably no more than 5) and you should already have most of the ingredients in your kitchen. And, I give substitutions for less common ingredients and avoid or help you use extra ingredients.
Above all, the recipes should offer delicious helpings of healthy foods!
P.S. Ingredient counts don't include water, salt, pepper and cooking oil.
Cook It Quick's Goal
Our goal is to make you "hungry for healthy food" by offering tips and delicious, quick-to-prepare, inexpensive recipes.
Preparing these recipes and using the tips will help you increase consumption of fruits and vegetables, whole grains, and low-fat dairy products. At the same time, you will reduce sodium, solid fats, and calories. Food safety tips are included.
Feel free to use/adapt Cook It Quick material when an article is written entirely by me for your own articles, blogs, handouts, etc. An example credit line is: Authored by or Adapted from Alice Henneman, MS, RDN, University of Nebraska-Lincoln Extension, Cook It Quick web materials.
More ways to connect:
ZUCCHINI — Cooking. Freezing. Recipes. [Number of ingredients in recipes varies]
How to Make Freezer Jam (Source: University of Georgia) [4 ingredients]
Roasting Beets [1 ingredient]
BBQ Chicken and Cheddar Foil Packet Dinner (Source: Midwest Dairy Association) [6 ingredients] (FYI - you could substitute 2 tablespoons finely chopped sweet onion for the green onion)
Basic Scrambled Eggs (Source of Recipe/Photo: The American Egg Board) [4 ingredients] Insider info on making the perfect scrambled egg.