May 2024 Newsletter and Toolkit

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Tools and Content for May:

Articles for May 2024:

Recipes in this issue - click here to search more.

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Black Bean Taco Salad

Yield 1

Author Judy Doherty

Prep time

10 Min

Cook time

1 Min

Total time

11 Min

Here is a fun twist on a taco and a salad with the combination of both together!

Ingredients

• 2 corn tortillas
• 1/4 cup black beans, drained and heated
• 1 tablespoon shredded Jack cheese
• 1 tomato, cored and diced
• 1 cup lettuce, rinsed and sliced
• 1 tablespoon diced red onion
• 1 tablespoon nonfat plain yogurt
• 1 tablespoon guacamole

Instructions

1. Place the heated beans on the tortillas followed by the cheese and heat in the microwave for 30 seconds or until the cheese just melts.
2. Top with the rest of the ingredients as pictured.
3. Add a little dressing or oil and vinegar to the lettuce.
4. Enjoy!
5. Chef's Tips: Mashed avocado makes a great stand-in for guacamole if you don't have time to make it or can't find it prepared.

Nutrition Facts

Calories

168.2

Fat

5.97 g

Sat. Fat

2.36 g

Carbs

21.4 g

Fiber

7.34 g

Net carbs

14.05 g

Sugar

6.85 g

Protein

9.63 g

Sodium

90.69 mg

Cholesterol

9.3 mg

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Summer Cobb Salad

Yield 4

Author Judy Doherty

Prep time

10 Min

Cook time

10 Min

Total time

20 Min

This delicious entree salad is packed with fresh summer veggies along with select traditional ingredients.

Ingredients

• 4 cups bibb lettuce, cut, rinsed, spun dry
• 2 cups cherry tomatoes, remove stem and cut in half
• 1 tablespoon blue cheese crumbles
• 1 avocado, peeled, cored, and cut into slices
• 4 eggs, hardboiled, peeled, cut in half
• 1/2 red onion, sliced thin
• 1 red pepper, cut into strips

Instructions

1. Prepare all the ingredients. Chill until ready to assemble.
2. To assemble, toss the lettuce in vinaigrette. Place on 2 plates. Top with all the ingredients. Serve immediately.
3. Chef's Tips: We opted to omit the bacon bits and use more avocado than the traditional Cobb salad. The lettuce here is cranberry bibb lettuce, but any bibb or green lettuce will do.

Nutrition Facts

Calories

182.65

Fat

12.37 g

Sat. Fat

2.82 g

Carbs

11.83 g

Fiber

5.3 g

Net carbs

6.52 g

Sugar

4.66 g

Protein

8.74 g

Sodium

98.56 mg

Cholesterol

164.99 mg

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Strawberry Yogurt Cake

Yield 12

Author Judy Doherty

Prep time

20 Min

Cook time

40 Min

Inactive time

40 Min

Total time

1 H & 40 M

Here is a strawberry yogurt cake for special occasions in spring and summer. It would make a wonderful Mother's Day cake!

Ingredients

Dry ingredients for cake

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1 tsp baking soda
• 1 teaspoon salt

Strawberry syrup for cake

• 2 cups strawberries, fresh or frozen, diced
• 2 tsp water
• 2 tsp sugar

Wet ingredients for cake

• 1/3 cup Greek Yogurt
• 4 eggs
• 1/2 cup milk
• 1/2 cup olive oil

Frosting and strawberry garnish

• 2 cups powdered sugar, sifted
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 1 tsp milk
• 1 cup of fresh strawberries, sliced
• 1 teaspoon granulated sugar

Instructions

Mix and bake the cake

1. Preheat oven to 350°F. Grease two cake pans.
2. Combine the ingredients for the strawberry flavoring syrup in a small pan. Bring them to a boil, then lower to a simmer and cook for 5 minutes. Remove from the stove and allow them to cool.
3. Combine the dry ingredients for the cake in one bowl with a whisk.
4. Mix the wet ingredients for the cake in a large mixing bowl. Add the strawberry flavoring syrup and then the dry ingredients. Mix well but do not over-mix.
5. Pour the batter into the 2 round greased cake pans. Bake at 350 degrees for 45 minutes or until the cake springs back to the touch or a toothpick comes out clean.
6. Allow the cakes to cool on a rack before frosting.

Frosting and garnishing the cake

1. Mix the butter and powdered sugar together with a hand beater or mixing machine. Add the vanilla. Whip until it is soft and creamy.
2. Place a thin layer of frosting on the center of the cake with a few of the berries.
3. Place the 2nd layer of cake on top and add the rest of the frosting. Spread smooth.
4. Top with berries.
5. Serve immediately or refrigerate to serve later.

Nutrition Facts

Calories

412.88

Fat

18.78 g

Sat. Fat

6.8 g

Carbs

57.39 g

Fiber

1.28 g

Net carbs

56.11 g

Sugar

39.83 g

Protein

5.23 g

Sodium

493.95 mg

Cholesterol

76.44 mg

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