Enjoy Juicy Peaches for Breakfast

Did you know that August is National Peach Month? The following Peachy Breakfast Bake recipe uses half whole wheat flour, half all-purpose. Start living a healthier life by making half your grains whole!

healthy breakfast peach recipe

Peachy Breakfast Bake Recipe

Ingredients:

  • 3 tablespoons salted butter
  • 3 cups fresh peaches, peeled and sliced
  • 1/3 cup packed light brown sugar
  • 2 tablespoons white sugar
  • 1 teaspoon cinnamon
  • 2 whole eggs
  • 2 egg whites
  • 1 cup unsweetened almond milk
  • 1/2 teaspoon vanilla
  • 1/4 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons white sugar

Directions:

Preheat oven to 400 degrees Fahrenheit with rack in middle position. Place butter in an 8-by-8 inch baking dish and place in oven on the center rack to melt. Add peaches and brown sugar to melted butter in baking dish, stir to coat. Mix together the sugar and cinnamon and sprinkle over the top. Bake 15 minutes. In a mixing bowl, beat eggs and egg whites with a whisk, add almond milk and vanilla. Whisk together. Add remaining dry ingredients and mix until blended. Remove peaches from oven, pour batter slowly and evenly over baked peaches. Return to oven and bake 20 minutes, until the center of the batter is firm, puffed up, and browned. Serve warm with whipped cream.

healthy peach breakfast recipe

Nutritional Analysis: 140 calories, 4.5 g fat, 2.5 g saturated fat, 10 mg cholesterol, 140 mg sodium, 23 g carbohydrate, 1 g fiber, 17 g sugars, 3 g protein

Yield: 9, 1/2 cup servings

Source: Plate It Up! Kentucky Proud, University of Kentucky Extension

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Summer Vegetarian Lasagna Recipe

The following recipe printed in the 2018 Summer edition of the Oldham County Extension Newsletter.

healthy zucchini lasagna

Summer Garden Lasagna Recipe

Ingredients:

  • 5 medium zucchini
  • 2 yellow summer squash
  • 3 tablespoons olive oil
  • 2 large eggplants, sliced 1/2
  • 8 ounces plain Greek yogurt
  • 2 cups low fat cottage cheese
  • 1/2 cup chopped fresh basil
  • 2 teaspoons salt
  • 1 medium yellow onion, diced
  • 1/4 cup fresh chives, chopped
  • 2 garlic cloves, pressed
  • 10 ounces fresh spinach
  • 1 (24 ounce) jar spaghetti sauce
  • 8 ounces shredded mozzarella cheese

Thinly slice zucchini and summer squash 1/4 inch thick and toss with 1 tablespoon olive oil and 1 teaspoon salt. Roast in oven at 400 °F for 20 minutes, turn slices after 10 minutes. Slice eggplants, toss with 1 tablespoon olive oil; place on baking sheet. Roast in oven at 400 °F for 20 minutes, turn slices after 10 minutes. If needed, place under broiler for 5 minutes to reduce excess moisture. Mix together yogurt, cottage cheese, basil, 1 teaspoon salt, diced onion, and chives.

Sauté garlic in remaining olive oil until golden. Add spinach to pan and cook until wilted. Spoon half of roasted zucchini, squash, and sauteed garlic into a greased 9 by 11 inch baking dish. Coat evenly with half of the cottage cheese and yogurt mixture. Place an even layer of eggplants on cottage cheese mixture. Spread a layer of spaghetti sauce on eggplants and sprinkle with mozzarella cheese. Repeat process for one more layer. Bake at 425 °F for 40 to 45 minutes. Sprinkle with chopped basil and cheese for garnish.

healthy lasagna recipe

Nutritional Analysis: 240 calories, 10 g fat, 4 g saturated fat, 20 mg cholesterol, 840 mg sodium, 20 g carbohydrate, 6 g fiber, 7 g sugars, 17 g protein

Yield: 10, 1 cup servings

Source: Plate It Up! Kentucky Proud, University of Kentucky Extension

Healthy Summer Squash Pizza Recipe

Summer Squash Pizza

Yield: 4 servings

Crust Ingredients: 1/2 tablespoon rapid rise yeast • 1 tablespoon sugar • 1/2 cup warm water • 1/2-1 cup whole wheat flour • 1/2 teaspoon salt • 2 tablespoons olive oil

Topping Ingredients: 2 yellow summer squash, thinly sliced • 1 cup thinly sliced onion • 1 green pepper, thinly sliced • 2 teaspoons chopped fresh rosemary • Salt and pepper to taste • 3 tablespoons olive oil • 2 tablespoons grated parmesan cheese

Directions:
Preheat oven to 400 degrees F. Place sliced squash, onion and pepper in roasting pan. Sprinkle with rosemary, salt, pepper and 2 tablespoons of olive oil. Toss to coat. Bake in preheated oven for 20 minutes, or until onions are lightly brown and squash and peppers are tender. Set aside. Increase oven temperature to 450 degrees F. In a medium mixing bowl, dissolve yeast and sugar in warm water. Let yeast proof, about 10 minutes. Stir in 1/2 cup flour, salt and oil. Mix until smooth then rest for 5 minutes. Add additional flour as needed to be able turn dough out onto a lightly floured surface. Roll into flat 1/4 inch thick crust. Place crust onto a baking sheet. Bake 5 minutes to set crust. Remove from oven and distribute vegetable mixture on crust. Bake an additional 10 minutes or until crust is firm, being careful not to burn. Remove from oven, sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters and serve.

Nutritional Analysis: 310 calories, 19 g fat, 3 g saturated fat, 0 mg cholesterol, 340 mg sodium, 33 g carbohydrate, 6 g fiber, 7 g sugars, 9 g protein

Recipe from Plate It Up! Kentucky Proud. The Kentucky Proud Project is a cooperation between County Extension Agents for Family and Consumer Sciences and Dietetics and Human Nutrition Students at the University of Kentucky.

Asian Asparagus Salad Recipe

The following Family & Consumer Sciences article originally printed in the 2018 Spring edition of the Oldham County Extension Newsletter.

Asian Asparagus Salad Recipe

Ingredients:

  • 1 pound fresh asparagus
  • 1½ tablespoons low sodium soy sauce
  • 2 teaspoons sugar or artificial sweetener
  • 1 tablespoon olive oil
  • 2 teaspoons sesame seeds

healthy asparagus recipe

Yield: 4, ½ cup servings

Directions:

  1. Snap off and discard the root ends of the asparagus.
  2. Wash remaining stalks thoroughly.
  3. Slice stalks into 1½ inch lengths on the diagonal.
  4. Blanch asparagus for 1-3 minutes in boiling water, until bright green in color.
  5. Cool immediately under cold water and drain.
  6. Combine soy sauce, sugar, olive oil, and sesame seeds in a small glass bowl. Mix dressing until sugar is dissolved.
  7. In a gallon zip-seal bag, add asparagus and dressing. Turn bag to coat asparagus with dressing and chill in the refrigerator for 15 minutes. Turn bag again and chill for an additional 15 minutes before serving.

Nutritional Analysis: 70 calories, 4.5 g fat, .5 g sat. fat, 0 mg cholesterol, 250 mg sodium, 7 g carbohydrate, 2 g fiber, 3 g protein

This Kentucky Proud recipe is a favorite of Chris Duncan, Family & Consumer Sciences Agent in Oldham County.

10-Minute Bean Soup Recipe

healthy fast bean soup recipe

Soup Ingredients: 1 tablespoon olive oil • 1 teaspoon minced garlic • 1/4 cup onion, finely chopped • 2 (15.8 ounce) cans of great northern beans, rinsed and drained • 1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano • 1 (14 ounce) can low-sodium vegetable or chicken broth • 4 cups kale, torn into small pieces • 1 tablespoon lemon juice • 1/2 cup grated Parmesan cheese

Directions:

  1. In a medium saucepan, heat oil over medium heat and saute garlic and onion for 3 minutes or until onion is tender.
  2. Add beans, tomatoes, and broth to saucepan. Stir and simmer for 5 minutes. Add kale and cook until tender, for about 2 minutes.
  3. Mix in lemon juice and Parmesan cheese just before serving. Optional, garnish with finely chopped fresh basil or dried basil.

Recipe Variations:

  • Cooked dried beans may be substituted for canned beans. Using prepared dry beans in place of canned will reduce sodium in this dish.
  • If you can’t find diced tomatoes with basil, garlic, and oregano, use regular diced tomatoes and add dried versions of these seasonings.
  • Opt for vegetable broth instead of chicken broth to make a vegetarian 10-minute bean soup. Make the soup vegan by leaving out the Parmesan cheese.

Prep time: 5 minutes
Cook time: 10 minutes
Makes 4 servings.
Serving size: 1/4 of recipe
Cost per recipe: $6.52
Cost per serving: $1.63

Nutrition facts per serving: 400 calories, 8 g total fat, 2.5 g saturated fat, 0 g trans fat, 10 mg cholesterol, 500 mg sodium, 62 g carbohydrate, 15 g fiber, 4 g sugar, 24 g protein, 140% Daily Value of vitamin A, 160% Daily Value of vitamin C, 40% Daily Value of calcium, 30% Daily Value of iron

Source: Caroline Durr, Area Nutrition Agent for Kentucky Nutrition Education Program, University of Kentucky Cooperative Extension Service

Extension Teaches Food Safety & Nutrition Classes

The following Agriculture & Natural Resources and Family & Consumer Science articles originally published in the 2017 Report to the People and reprinted in the 2017 Winter edition of the Oldham County Extension Newsletter.

Food Safety in Oldham County

Oldham and surrounding counties are home to many farmers markets, roadside farm markets, and community supported agriculture sites. Additionally, some farms sell to grocery stores and restaurants. A concern for producers and consumers is safe production, harvest, handling, and storage of food to minimize risk of microbial and other contaminant-related sicknesses.

farmers market produce

The University of Kentucky Cooperative Extension Service and Kentucky Department of Agriculture developed Good Agricultural Practices (GAP) guidelines to reduce the likelihood of produce contamination. It focuses on safe techniques and inputs on all levels of the farm to fork food chain. Farmers that utilize GAP principles in their production proactively take steps to reduce the possibility of producing unsafe food products. County Extension Offices provide GAP training to producers throughout the state.

From 2008 to 2017:

  • Oldham County Extension has provided 15 GAP training sessions to 56 producers.
  • These producers sell products in at least 44 markets, community supported agriculture sites, grocery stores, and restaurants.
  • These producers sell in Oldham, Jefferson, Henry, Shelby, Trimble, and Barren counties.

At a conservative estimate of 500 consumers reached through each market, this represents a minimum of 22,000 consumers purchasing foods that have been safely produced by local farmers. GAP is an ongoing training program offered periodically throughout the year at Oldham County Extension, with training verified through the Kentucky Department of Agriculture.

oc canning classes

Oldham County Extension also targets food safety during canning classes. Following Canning Boot Camp in June 2017, twenty-five Oldham Countians reported that they could identify research-based methods for home food preservation, safe methods of canning low and high acid foods, and signs of spoilage in home canned goods. Participants with intermediate to skilled canning experience indicated plans to increase the amount of food that they canned.

Stretching Your Food Dollars

Although Oldham County is one of Kentucky’s healthiest and wealthiest counties, over 5,100 residents live in poverty. Struggling Oldham County residents learn food budgeting tips at the Oldham County Extension office.

Over the past year, the FCS agent taught a series of seven Economical Entrée classes for Extension Homemakers and the general public. This “train the trainer” program reached more than 1,533 people in Oldham and surrounding counties. Post-lesson survey results showed that 99% of participants understood the entrée’s role according to the Dietary Guidelines for Americans, 95% could identify economical proteins, and 94% felt confident planning meals using economical entrees. A six month follow-up survey revealed 89% of participants use new skills to prepare economical entrees at home and estimate saving $25.00 or more on monthly food expenses.

economical entrees

Extension programming emphasizes utilizing available resources to help provide nutritious food for a growing family. In 2013, Sheila N. attended a series of “Cooking on a Budget” classes that were held at the Oldham County Extension office. Her husband being an avid hunter, Sheila was looking for ways to make meals with the wild game that her family would find more appealing. Along with meal planning and money-saving strategies, the FCS agent provided easy and economical recipes that included venison and other wild game. Recently, Sheila reported that her family now boasts that they have the most delicious meals using wild game. Plus, Sheila has been able to be a stay at home mom and provide care for her children.

To help support individuals and families in tough economic times, Oldham County Extension partners with the Dare To Care Food Bank to provide economic cooking and nutrition classes using the foods donated to the mobile pantry. Participants learn about preparing healthy recipes, meal planning, buying vegetables and fruit in season, and other ways to stretch a food budget. Of the 70 plus families that receive supplemental food each month, more than 40% report using recipes and tips to save an average of $20.00 a week.

Inmates Pursue Healthier Lifestyles

The National Institute on Drug Abuse asserts that successful addiction treatment helps an addict become drug-free, stay drug-free, and be productive member of the family. In an effort to address the latter, the Oldham County Extension EFNEP assistant partnered with Roederer Correctional Complex to bring nutrition education to their substance abuse program. Lessons from the Healthy Choices curriculum focus on helping prepare inmates for a healthier lifestyle upon returning to their families.

Since the fall of 2016, approximately 60 participants have learned how to use nutrition labels to find healthy food choices for their families, proper food safety techniques, and stretch food dollars. Extension also provides low-salt, low-sugar versions of common recipes, such as Bean and Corn Salsa for healthier tailgating.

healthy food choices

Multiple participants noted the importance in keeping a daily food journal, especially in the case of previous health issues. One man expressed his hope that his diabetic wife could use this strategy to improve her eating habits.

Written by Chris Duncan, Oldham County Extension Family & Consumer Science Agent; Lauren State Fernandez, Oldham County Extension Staff Assistant; Traci Missun, Oldham County Extension Agriculture & Natural Resources Agent; and Sherry Ragsdale, Expanded Food and Nutrition Program Assistant.

Fall Spiced Pumpkin Bread Recipe

The following Family & Consumer Sciences article originally printed in the 2017 Winter edition of the Oldham County Extension newsletter.

pumpkin recipe

Fall Spiced Pumpkin Bread Recipe

Try this new Plate It Up! Kentucky Proud recipe at your next family gathering.

Ingredients:

  • 1/2 cup all-purpose flour
  • 1 1/4 cup whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup melted margarine
  • 1/2 cup sugar
  • 1/2 cup honey
  • 2 cups pumpkin puree
  • 1/3 cup olive oil
  • 2 eggs
  • 1/3 cup chopped walnuts

Directions:

Heat oven to 350 °F. Mix flours, baking powder, baking soda, pumpkin spice, and salt; set aside. In a large mixing bowl, whisk together margarine, sugar, honey, pumpkin puree, and olive oil. Blend in eggs. Add flour mixture. Stir until dry ingredients are moistened. Spray a 8-by-4 inch loaf pan with non-stick cooking spray. Pour batter into pan; sprinkle walnuts on top of batter. Bake for 1 hour. Remove from oven and cover with foil. Return to oven and bake an additional 20 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes and remove from pan.

Nutritional Analysis:

220 calories, 13 g fat, 2 g saturated fat, 30 mg cholesterol, 270 mg sodium, 26 g carbohydrate, 1 g fiber, 14 g sugars, 4 g protein

Yummy Sweet Potato Casserole Recipe

Yummy Sweet Potato Casserole

Yield: 12, 1/2 cup servings

Casserole Ingredients: 6 medium sweet potatoes • 1/4 cup maple syrup • 2 tablespoons brown sugar • 2 eggs • 1/2 teaspoon salt • 3/4 cup low-fat vanilla Greek yogurt • 1/4 teaspoon vanilla extract • 1 tablespoon cinnamon

Topping Ingredients: 1/2 cup brown sugar • 1/2 cup ground rolled oats • 1 tablespoon maple syrup • 3 tablespoons melted butter • 1/4 teaspoon salt • 1/2 teaspoon cinnamon • 1/2 cup chopped pecans

Directions:
Preheat oven to 325 degrees F. Peel sweet potatoes and cut into 1-inch cubes. Place sweet potato cubes in a medium saucepan and cover with water. Cook over medium-high heat until tender. Drain and mash. In a large bowl, mix together mashed potatoes, maple syrup, brown sugar, eggs, salt, yogurt, vanilla and cinnamon. Blend until smooth. Pour into a 13-by-9 inch baking dish. Topping: In a medium bowl, mix the brown sugar and oats. Add in syrup, melted butter, salt and cinnamon; blend until mixture is coarse. Stir in pecans. Sprinkle over sweet potato mixture. Bake 30 minutes, or until topping is lightly browned.

Nutritional Analysis: 190 calories, 7 g fat, 2.5 g saturated fat, 10 mg cholesterol, 190 mg sodium, 31 g carbohydrate, 20 g sugars, 4 g protein

Recipe from Plate It Up! Kentucky Proud. The Kentucky Proud Project is a cooperation between County Extension Agents for Family and Consumer Sciences and Dietetics and Human Nutrition Students at the University of Kentucky.

Kentucky Burgoo Recipe

Jonathan’s Kentucky Burgoo

Servings: 8-12

This modern burgoo recipe comes from Lexington chef Jonathan Lundy and is very much in the spirit of the original dish, while taking into account modern tastes.

1 tablespoon olive oil • 2 cups diced onion • 1 cup diced celery • 1 cup peeled, diced carrots • 1/2 cup diced green peppers • 2 cups sliced shiitake mushrooms • 1/2 teaspoon minced garlic • 1/4 cup teaspoon dried sage • 1/2 teaspoon dried thyme • 12-ounce bottle of Kentucky ale or dark ale • 1/2 gallon brown beef stock • 2 cups braised bison brisket, diced • 2 cups roasted pork loin, diced • 2 cups roasted beef tenderloin, diced • 1/2 cup fresh roasted corn, cut off the cob • 1/2 cup frozen soybeans or lima beans • 1/4 cup chopped canned tomatoes • Salt and fresh ground pepper to taste

In a large soup pot, preheat the oil on high heat and sauté the onions, celery, carrots, and peppers for 3-4 minutes. Add the mushrooms, garlic and dried herbs. Sauté for 3-4 minutes more. Add Kentucky ale. Reduce heat to a simmer. Cook for about 5 minutes to allow alcohol to cook off. Add remainder of ingredients and simmer for about 20 minutes before serving.

Can be made 2–3 days ahead of time and reheated.

Recipe from “Burgoo, Barbecue, and Bourbon.”

Tips for Healthier Tailgating

The following Family & Consumer Science article printed in the Fall 2017 edition of the quarterly Oldham County Extension newsletter.

oldham county fall news

Healthier Tailgating

Football season is here! Across the state, many Kentuckians will mark the season by getting out their tastiest tailgating recipes and firing up the grill. Unfortunately, some tailgating favorites like hamburgers, hot dogs, chicken wings, and potato chips can cause you to pack on the pounds while cheering for your team. Consider the tips below to help you make healthier choices this season.

  • Include vegetables in the game plan. Cut them up and serve them with a low-fat dip or hummus. You can also grill them and serve as a side to your main course.
  • Grill leaner meats like ground turkey, pork or chicken breasts for main courses.
  • Choose water whenever possible. Alcohol and sugar-sweetened beverages contain a lot of calories and won’t quench your thirst on those hot weekends that are typical of late summer and early fall.
  • Substitute fresh salsa and either pita bread or baked chips for nachos and cheese. Below is a Plate It Up recipe for a healthier salsa option.
  • Use lean beef or ground turkey to make chili.
  • Serve a fruit-based dessert like fruit kabobs or fruit salad.

More healthy recipes and ideas that use local ingredients are available through Plate It Up! Kentucky Proud, a partnership of the University of Kentucky Cooperative Extension Service and Kentucky Department of Agriculture. They are available online or by contacting the Oldham County Extension office.

healthy recipes

Cucumber, Corn and Bean Salsa

Ingredients:

  • 2-3 large cucumbers
  • 2 tomatoes
  • 1 yellow bell pepper
  • 1 small red onion
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup black beans
  • 1/2 cup fresh whole kernel corn, cooked
  • 1 ounce package dry ranch dressing mix
  • 1/8 cup cider vinegar
  • 2 tablespoons sugar, optional

Yield: Makes 20, ½-cup servings

Directions: Wash all vegetables. Finely chop cucumbers, tomatoes, pepper, and onion. Combine in a large mixing bowl with chopped cilantro. Drain and rinse beans and add to chopped vegetables. Add corn. If using canned corn instead of fresh, drain off liquid prior to adding to vegetables. In a small bowl, mix together ranch dressing packet, vinegar, and sugar. Pour dressing over vegetables and mix well. Serve immediately or refrigerate until chilled.

Nutritional Analysis: 50 calories, 0 g fat, 130 mg sodium, 7 g carbohydrates, 2 g fiber, 70% Daily Value of Vitamin C, 6% Daily Value of Vitamin A

Written by Janet Mullins, University of Kentucky Extension Professor. Edited by Lauren State Fernandez, Oldham County Extension Staff Assistant.