Food Bank Food week 2

A day with only food bank food part 2! These are recipes for a full day's food using only food that is currently in my food bank. Yum! Enjoy and as always, feel free to leave comments!

Breakfast: Pumpkin Pancakes

Ingredients:

            1 1/2 cups milk

            1 cup pumpkin puree

            1 egg

            2 tablespoons vegetable oil

            2 cups all-purpose flour

            3 tablespoons brown sugar

            2 teaspoons baking powder

            1 teaspoon baking soda

            1 teaspoon ground cinnamon

            1/2 teaspoon ground ginger

                        1/2 teaspoon salt

Maple syrup. I prefer the real stuff, but you can use “pancake syrup” if that’s all you have.

                  In a bowl, mix together the milk, pumpkin, egg, oil (wet ingredients). Combine the flour, brown sugar, baking powder, baking soda, cinnamon, ginger and salt in a separate bowl (dry ingredients). Stir into the pumpkin puree until combined, but not over beat.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Tip! For extra special pancakes, use brown butter instead of oil in the pan. To make browned butter, take a good heap of butter, melt it, and keep it on the heat until it is nutty smelling and slightly golden. Be careful not to burn the butter, though!

Serves 4

Lunch: Ham and Spaghetti Salad

Ingredients:

            2 (12 ounce) packages spaghetti (or another kind of pasta of your choice. Just make sure to adjust cooking time).

            1 small red onion, finely chopped

            1 red bell pepper, seeded and finely chopped

            1 cucumber, chopped

            1 tomato, chopped

            6 Mushrooms sliced

            2 C cubed ham

            1 (16 ounce) bottle fat-free Italian salad dressing

1 (.7 ounce) package dry Italian salad dressing mix (optional, but it really makes it so much better!)

                        1 teaspoon salt

                        Optional: Parmesan cheese

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and rinse in cold water.

Place spaghetti into a large salad bowl and toss with red onion, red bell pepper, cucumber, tomato, ham, Italian salad dressing, salad dressing mix, salt and cheese. Chill before serving; salad is better the longer it chills.

Serves 4

Dinner: Chili Cheese Corn Bread Casserole

Ingredients:

1 lb. hamburger, browned, (drained)

½ cup chopped onion

1 can diced tomatoes (do not drain)

2 (15 oz) cans chili beans (or other kind if bean)

½ - tsp. onion powder

3 - tsp. chili powder

1 – tsp cumin

sprinkle of cayenne if you like it hot

½ - tsp. garlic salt

salt & pepper

1 cup shredded cheddar cheese

1/2 cup additonal cheddar cheese for batter (optional, but in my mind, totally necessary)

(2) - packages Jiffy Corn Muffin

1 can of green chilies

Optional: Sour cream, Salsa, more cheese.

Mix Brown hamburger with onion and drain. Add Tomatoes, chili beans and seasonings. Simmer for 15 minutes. Put into greased 9x13 pan and sprinkle cheddar cheese on top. Mix corn bread mix according to box directions. Add in green chilies and cheese. Pour corn muffin mix on top of the chili and cheese cover completely. Bake at 400 degrees for 20 minutes or until golden brown.

Dessert: Zucchini Bread

Ingredients:

            2 eggs, beaten

            1 1/3 cup sugar

            2 teaspoons vanilla

            3 cups grated fresh zucchini

            2/3 cup melted unsalted butter

            2 teaspoons baking soda

            Pinch salt

            3 cups all-purpose flour

            1/2 teaspoon nutmeg

            2 teaspoons cinnamon

            1 cup chopped pecans or walnuts (optional, and delicious)

                        1 cup dried cranberries or raisins (optional, and delicious)

                        1 cup chocolate chips (optional, but THE BEST THING EVER)

Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using. Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Makes 2 loaves