Safe Recipe Activity – Safe Recipes

Ingredients (makes 8-10 servings)

• 2 packs of frozen meatless ground crumbles
• 8 ounces lasagna noodles, uncooked
• 2 jars of pasta sauce
• 1 medium onion
• 1 medium green, red, or yellow pepper
• 1 or 2 packs of shredded cheese
• 2 tbsp of extra virgin olive oil
• 1 tbsp basil
• 1 tbsp oregano
• 1 tbsp garlic powder
• 1 tbsp Jamaican Jerk seasoning (optional)

Instructions

1. Wash hands with soap and water.
2. Preheat oven to 350 °F.
3. Gently rub pepper and onion under cold running water.
4. Chop the onion and pepper into small chunks
5. Add 2 tbsp of oil to skillet at medium high heat. Pour the frozen crumbles into the skillet. 
6. Cover skillet with a lid. Heat at medium high for 3-4 minutes. Stir occasionally.
7. Remove lid. Heat an additional 4-5 minutes, stirring constantly.
8. Pour all the sauce into the skillet with the browned crumbles. Add the chopped onions, peppers, and spices. 
9. Cook sauce for 4 to 5 minutes, until the onions are translucent, and the peppers softened. Remove from heat.
10. Spread a little sauce in bottom of casserole or lasagna dish. Arrange one layer of uncooked lasagna noodles lengthwise (about 3 long noodles, edge may overlap, depending on your pan) over the sauce. Ladle a third of the remaining sauce over the noodles. Sprinkle a layer of a third of the shredded cheese on top of the lasagna sauce.
11. Apply second layer of noodles, top it with half of the remaining sauce. Add half of the remaining shredded cheese.
12. Finish with another layer of noodles. Spread the remaining sauce over the top layer of noodles and sprinkle with the remaining shredded cheese.
13. Cover with aluminum foil. Bake at 350 °F until internal temperature reaches 165 °F on food thermometer, about 45 to 50 minutes.
14. Uncover and return to oven uncovered for 5 minutes to melt cheese on top (if needed)
15. Let stand for 10 minutes and serve.

*Recipe by Shawnte Loeri, PFSE Communications Associate                                                                             

Ingredients (makes 6-8 servings)

• 1 frozen pie crust, thawed according to directions on box
• 4 eggs
• ¾ cup whole milk
• 1 cup shredded cheddar cheese
• 8 strips of bacon
• ½ green bell pepper, diced
• 5 green onions, chopped
• ¼ tsp each of salt and pepper

Instructions

1. Wash hands with soap and water.
2. Gently rub the bell pepper and green onions under cold running water. Do not rinse raw meat.
3. Dice and chop the bell pepper and green onions:
4. Line a baking sheet with tin foil. Place strips of bacon flat on the foil; do not overlap them.
5. Wash hands with soap and water.
6. Prior to preheating, place in the oven, then set oven to 400 °F and bake for 12-17 minutes. Check every couple minutes starting at 10 minutes to ensure it does not burn. When done cooking, remove the bacon from the oven and use tongs to place on a paper towel to absorb excess grease. Cut or crumble the bacon into small pieces.
7. Reduce temperature of the oven to 350 °
8. In a medium mixing bowl, mix eggs, milk, cheese, crumbled bacon, green pepper, green onion, salt, and pepper. Pour into the thawed pie crust.
9. Wash hands with soap and water. Wash utensils after touching raw meat.
10. Bake 40-50 minutes, until internal temperature reaches 160 °F on a food thermometer.

*Recipe adapted from Pillsbury Kitchens “Bacon and Cheese Quiche”

Ingredients (makes 4 burgers)

• 1 pound 93% lean ground turkey
• 1 tbsp plain dry breadcrumbs
• ½ tsp salt
• ¼ tsp coarse ground black pepper
• ¼ tsp (heaping) garlic powder
• ¼ tsp (heaping) onion powder
• 2 tbsp mayonnaise
• 2 tsp Worcestershire sauce
• 1 tbsp olive oil
• 1 large tomato, sliced
• 4-8 slices of lettuce
• Ketchup and mustard to taste
• 4 hamburger buns

Instructions

1. Wash hands with soap and water.
2. Gently rub the tomato and lettuce under cold running water. Do not rinse raw meat.
3. Slice tomatoes and lettuce.
4. Add ground turkey to a medium mixing bowl. Sprinkle in breadcrumbs, salt, pepper, garlic powder, and onion powder. Add mayonnaise and drizzle in Worcestershire sauce.
5. Gently toss and break up meat mixture to evenly blend. Divide into 4 equal portions and shape into patties about 1/2-inch thick.
6. Wash hands with soap and water. Wash utensils after touching raw meat.
7. Preheat olive oil in a 12-inch non-stick skillet over medium-high heat for a few minutes.
8. Add turkey patties and sear until golden brown on bottom, about 4 – 5 minutes, flip and continue to cook until cooked through, about 4 – 5 minutes longer. Cook until internal temperature reaches 165 °F on a food thermometer.
9. Serve warm in hamburger buns with toppings of choice.

*Recipe adapted from Cooking Classy’s “Turkey Burgers”

Ingredients (makes 5 servings)

• 1 pound boneless chicken breast
• 2 red or green bell peppers
• 3 cups small potatoes
• 2 tbsp oil
• 1 tsp Cajun seasoning
• 1 tsp dry Italian herbs
• Salt and pepper to taste

Instructions 

1. Wash hands with soap and water.
2. Gently rub produce under cold running water.
3. Cut the peppers and potatoes into bite size chunks
4. Cut the chicken into bite size chunks. Do not rinse raw poultry or meat. Wash utensils after touching raw meat.
5. Place the meat and vegetables into a large bowl. Sprinkle with oil, Cajun seasoning, Italian herbs, salt and black pepper. Toss to coat evenly.
6. Wash large bowl after touching raw meats. Wash utensils after touching raw meat.
7. Wash hands with soap and water.
8. Place the chicken and vegetables on a metal baking pan.
9. Wash hands with soap and water.
10. Roast in a 425 °F oven for 35 to 45 minutes. Toss a couple times while roasting. Cook until internal temperature reaches 165° F on a food thermometer.

*Recipe adapted from Oregon State University Food Hero’s  “Chicken Pepper Bake”

Ingredients (makes 4 servings)

• 1 pound salmon, skin and bones removed
• 1 pound zucchini or summer squash
• ½ pound cherry tomatoes
• 1 cup spinach leaves
• 1 cup fresh basil leaves
• ½ cup pine nuts
• ⅔ cup grated parmesan cheese
• 3 tbsp olive oil
• 2 cloves minced garlic 

Instructions

1. Wash hands with soap and water.
2. Gently rub zucchini, cherry tomatoes, spinach, and basil under cold running water.
3. Chop the zucchini and cherry tomatoes.
4. Preheat oven to 400 °F.
5. On a sheet pan, arrange the salmon in the middle with the cut veggies and cherry tomatoes in a circle around it. Set aside.
6. Wash hands with soap and water.
7. In a food processor combine the spinach, basil, Parmesan, pine nuts, olive oil and garlic. Blend until smooth. Spread the pesto on top of the salmon and spoon the remainder on top of the veggies.
8. Wash hands with soap and water. Wash utensils after touching raw seafood.
9. Cook until internal temperature reaches 145 °F on a food thermometer and the zucchini/squash can easily be pierced with a fork, about 18 to 20 minutes. Serve warm and enjoy.

*Recipe adapted from 100 Days of Real Food, “Pesto Salmon Sheet Pan Dinner”