BANGOR – This morning on Good Morning Maine, Leslie Ouellette, Maine SNAP-ED Obesity Prevention Coordinator, joined Laura Smith and Blake Lipton to talk about their program and how you can feed a family a healthy meal for just under $10 dollars.
Maine SNAP-Ed is funded by the USDA’s Supplemental Nutrition Assistance Program, or SNAP, which is administered by the Maine Department of Health and Human Services and implemented statewide by the University of New England.
Their goal is to promote and share healthy eating and cooking skills with low income families.
The program recently challenged the public to take part in their annual $10 for 4 Recipe Challenge. Individuals submitted recipes of their own in hopes of winning the challenge.
This year, the winner went to a Veggie Cassoulet recipe, submitted by Cyndi Amato, Director of Online Education in UNE’s school of social work.
Her winning recipe will be featured in statewide promotions.
Ouellette said Cyndi’s dish is an example of eating a healthy and delicious meal within a limited budget. Here’s the recipe:
2 tablespoons – Olive oil
1 large onion, diced
2 large carrots, sliced
2 large zucchini, sliced
4 cloves garlic, minced
4 cups Swiss chard or other greens, chopped
1/4 cup water
2-15 ounce cans – cannellini or white beans
1-15 ounce can – diced tomatoes
2 teaspoons – sage
2 bay leaves
4 tablespoons – Parmesan cheese
Salt and pepper to taste.
1. Preheat over to 400 degrees.
2. Add olive oil to large pan and heat over mediumheat.
3. Add and saute onions, carrots, zucchini, and garlic until soft. Add salt and pepper to taste.
4. Add Swiss chard with 1/4 cup water and cover. Cook greens until wilted.
5. Add diced tomatoes, beans (with liquid), sage and bay leaves and stir. Let simmer for 5 minutes.
6. Remove bay leaves and transfer mixture to over safe pan. Cover with foil and cook for 10 minutes.
7. Uncover, sprinkle cheese over top and cook uncovered for 20 minutes until cheese is brown.
8. Remove from overn and let cool for 5-10 minutes, then serve.
Chef notes: Serve with warm crusty bread.
You can learn more information online or by clicking the link above for the full interview.