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In this book, you will find tips and tricks on how to make healthy meals using simple ingredients found at your local grocery store or bishop’s storehouse. We will walk you through a two-week meal plan equipped with easy-to-fix recipes that won’t skimp on flavor. And thanks to Utah State University’s Food $ense program, we’ll also show you how to create your own dishes with leftover ingredients. We hope you find this book a resource for making cooking healthy, simple, and fun.  \n2  \nBREAKFAST  \nLUNCH  \nDINNER  \nSNACKS  \n\n| Omelet\u003Cbr>− 􀀃 eggs\u003Cbr>− 2 Tbsp. milk\u003Cbr>− onions, tomatoes, seasonable veggies\u003Cbr>− salsa\u003Cbr>1 banana | 􀀃 s 􀀃whole wheat toast\u003Cbr>􀀃d 􀀃honey or jam 1/2 cup cottage cheese 1/2 cup canned peaches | 1 cup Jiffy Oatmeal Crunch pg. 12\u003Cbr>1/2 cup fruit in season 2 oz ham | 1 cup Overnight Oatmeal pg. 11\u003Cbr>1 cup milk\u003Cbr>2 oz ham | 3/4 cup cereal\u003Cbr>1/2 cup milk\u003Cbr>1 orange\u003Cbr>1 boiled egg | 2 slices whole wheat toast\u003Cbr>1-2 Tbsp. honey or jam 1/2 cup cottage cheese\u003Cbr>1/2 cup canned pears | 2 pancakes\u003Cbr>2 Tbsp. maple syrup\u003Cbr>2 Tbsp. peanut butter\u003Cbr>1 boiled egg\u003Cbr>1 banana\u003Cbr>1 cup milk |\n| --- | --- | --- | --- | --- | --- | --- |\n| Ham and Cheese Sandwich\u003Cbr>− 2 slices whole wheat bread\u003Cbr>− 1 slice ham\u003Cbr>− 1 slice cheese\u003Cbr>− 1-2 slices\u003Cbr>tomatoes\u003Cbr>− 1-2 lettuce leaves\u003Cbr>1/2 cup carrot sticks or seasonable veggies | Melted Cheese Sandwich\u003Cbr>− 1 slice whole wheat bread\u003Cbr>− cheese\u003Cbr>1 cup tomato soup 1/2 cup banana or fruit in season | Peanut Butter and Jelly Sandwich\u003Cbr>− 2 slices whole wheat bread\u003Cbr>− 2 Tbsp. peanut butter\u003Cbr>− 2 Tbsp. jam\u003Cbr>1 orange | Tuna Fish Sandwich\u003Cbr>− 2 slices whole wheat bread\u003Cbr>− 3-4 Tbsp tuna with salad dressing\u003Cbr>− 1-2 lettuce\u003Cbr>leaves\u003Cbr>− 1 slice cheese 1 apple\u003Cbr>1/2 cup green beans | Quesadilla\u003Cbr>− 2 tortillas, flour\u003Cbr>− 1/3 cup cheese, shredded\u003Cbr>1/4 cup black beans 1/2 cup carrot sticks or seasonable veggies | Sloppy Joes pg. 21 1/2 cup green beans\u003Cbr>1/2 cup fruit in season 1/2 cup Potato Salad\u003Cbr>pg. 31 | 3/4 cup Ham and\u003Cbr>Pasta Salad pg. 30 1 orange |\n| 1 cup Grandma's Noodle Casserole pg. 27 1/2 cup green beans 1/2 cup fruit in season | 1-2 Chicken Tacos pg. 17 1/2 cup rice\u003Cbr>1/2 cup refried beans | 1/2 cup Beef Stroganoff pg. 22\u003Cbr>1 medium baked potato\u003Cbr>1 cup Green Salad\u003Cbr>− lettuce\u003Cbr>− tomatoes\u003Cbr>− carrots\u003Cbr>− salad dressing\u003Cbr>1 Feather Roll pg. 36 | 3/4 cup spaghetti noodles\u003Cbr>1/2 cup Tomato Sauce pg. 38\u003Cbr>1/3 cup ground beef\u003Cbr>1/2 cup corn\u003Cbr>1 cup milk\u003Cbr>Save time:\u003Cbr>Brown enough meat for spaghetti and sloppy joes at the same time. Make enough tomato sauce for pizza as well. | 1/2 cup Honey Mustard Chicken pg. 16 1/2 cup celery\u003Cbr>1/2 cup rice\u003Cbr>1 cup milk | 1-2 slices Pizza\u003Cbr>− Homemade Pizza Crust pg. 37\u003Cbr>− Tomato Sauce pg. 38 or spaghetti sauce\u003Cbr>− shredded cheese Choose your own toppings:\u003Cbr>− ham\u003Cbr>− pineapple\u003Cbr>− bell peppers 1/2 cup carrot sticks or seasonable veggies | 1/2 cup Meatloaf pg. 25\u003Cbr>1 medium baked potato\u003Cbr>1 cup Green Salad\u003Cbr>− lettuce\u003Cbr>− tomatoes\u003Cbr>− carrots\u003Cbr>− salad dressing\u003Cbr>1 Feather Roll pg. 36 |\n| 1 apple\u003Cbr>2 Tbsp peanut butter | 1/2 cup carrot sticks 1/2 cup seasonable veggies | 1/2 cup cottage cheese\u003Cbr>1/2 cup canned peaches | 1/2 cup fruit in season 1/2 cup carrot sticks | 1/4 cup raisins\u003Cbr>1/2 cup carrot sticks or seasonable veggies | 1 apple\u003Cbr>2 Tbsp peanut butter | 1/2 cup vanilla or\u003Cbr>chocolate pudding |\n\nPlease note these recipes make about 6-8 servings. You may may enjoy leftovers instead of cooking every night.  \nBREAKFAST  \nLUNCH  \nDINNER  \nSNACKS  \n\n| 1 Oatmeal Raisin Muffin pg. 13 1 cup milk\u003Cbr>1/2 c","cbCaipR6i0UrTRZq","https://ap.wps.com/l/cbCaipR6i0UrTRZq","pdf",4613996,71,"English","# Introduction\n## Two-week meal plan\n## Weekly shopping list\n## Tips & tricks\n## Conversions\n## Substitutions\n## Recipe index\n## Menus and serving guidance","[{\"question\":\"What kind of meals does the cookbook focus on?\",\"answer\":\"The cookbook focuses on healthy meals made with simple ingredients that can be found at local grocery stores or bishop’s storehouse.\"},{\"question\":\"How is the meal planning structured?\",\"answer\":\"It includes a two-week meal plan organized by meal times such as breakfast, lunch, dinner, and snacks.\"},{\"question\":\"Does the cookbook include guidance for using leftovers?\",\"answer\":\"Yes. It explains how to create your own dishes with leftover ingredients as part of the Food $ense program.\"}]","Salt Lake County Health Department Cookbook - Weekly Meal Planning | PDF",1790530197,179]