June 2024 Recipes

June 2024 Recipes

TEFAP

Hearty Pork and Bean Skillet with Applesauce Side

Ingredients:

  • 1 can pinto beans, drained and rinsed
  • 1 cup canned carrots, drained
  • 1 cup canned corn, drained
  • 1 cup shredded cheddar cheese
  • 1 cup frozen pulled pork, thawed
  • 1/2 cup spaghetti sauce
  • 2 tablespoons vegetable oil
  • 1 cup rice, cooked
  • 1 applesauce cup, for serving
  • Salt and pepper, to taste

Directions:

  1. Begin by cooking the rice according to the package instructions. Set aside once cooked.
  2. In a large skillet, heat the vegetable oil over medium heat. Add the thawed pulled pork and cook until it starts to brown slightly, about 5 minutes.
  3. Stir in the pinto beans, canned carrots, and canned corn. Cook for another 5-7 minutes, stirring occasionally until everything is heated through.
  4. Pour in the spaghetti sauce and mix well. Allow the mixture to simmer for about 5 minutes, or until everything is well combined and heated through.
  5. Sprinkle the shredded cheddar cheese over the skillet mixture. Allow it to melt for a couple of minutes over low heat.
  6. Spoon the rice onto plates and top with the hearty pork and bean mixture. Serve with a side of applesauce from the cup for a sweet contrast.
  7. Season with salt and pepper to taste before serving.

Stockbox (CSFP)

Beef and Vegetable Macaroni Skillet

Ingredients:

  • 1 can dark red kidney beans, drained and rinsed
  • 1 can beef, drained
  • 1 pouch beef stew
  • 1 cup canned diced tomatoes, drained
  • 1 cup canned vegetable mix, drained
  • 1 cup canned corn, drained
  • 1 cup macaroni pasta
  • 2 slices American cheese from the loaf
  • 1/2 cup shelf-stable UHT milk
  • Salt and pepper, to taste

Directions:

  1. Bring a pot of water to a boil. Add the macaroni pasta and cook according to the package instructions until al dente. Drain and set aside.
  2. In a large skillet, add the canned beef and break it up with a spoon over medium heat. Cook for about 5 minutes, or until it starts to brown.
  3. Add the pouch of beef stew and stir to combine. Cook for another 5 minutes.
  4. Stir in the dark red kidney beans, canned diced tomatoes, canned vegetable mix, and canned corn. Cook for another 5 minutes until all ingredients are heated through.
  5. Add the cooked macaroni to the skillet and mix well. Pour in the UHT milk and stir to combine.
  6. Tear the American cheese slices into pieces and add them to the skillet. Stir until the cheese is melted and the mixture is creamy.
  7. Season with salt and pepper to taste and serve.