Chicken Fajitas

Serving Size: 2/3 cup | Serves: 6


  • 1 pound boneless, skinless chicken breast
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 1 1/2 tablespoons oil (canola or vegetable)
  • 1 red bell pepper (thinly sliced)
  • 1 green bell pepper (thinly sliced)
  • 1 medium onion (thinly sliced)• 6 (8 inch) whole wheat tortillas
  • 6 ounces low fat cheddar cheese, shredded (optional)
  • 1 cup tomato, chopped (optional)
  • Cilantro, chopped (optional)
  • Jalapeño, sliced (optional)


  1. Freeze chicken 30 minutes until firm and easier to cut. Cut chicken into 1/4” strips. Place in a single layer on a plate.
  2. Wash hands, knife, and cutting board. Sprinkle both sides of strips with chili and garlic powder.
  3. Add oil to a 12-inch skillet. Heat to medium high. Add chicken strips. Cook about 3–5 minutes, stirring frequently.
  4. Add bell peppers and onion. Stir and cook until vegetables are tender and chicken is no longer pink. (Heat chicken to at least 165°F.)
  5. Scoop chicken mixture (2/3 cup each) onto tortillas. Top with your favorite toppings.
  6. Serve flat or rolled.

Nutrition information per serving (1 tortilla with 2/3 cup filling): 260 calories, 9g total fat, 2g saturated fat, 0g trans fat, 50mg cholesterol, 410mg sodium, 4g dietary fiber, 27g carbohydrate, 2g sugar, 22g protein

Recipe courtesy of ISU Extension and Outreach’s Spend Smart. Eat Smart website. For more information, recipes, and videos, visit

Chili Popcorn

Serving Size: 1 cup | Serves: 4Popcorn


  • 4 cups popped corn
  • 1 tablespoon margarine, melted
  • 1 teaspoon chili powder
  • Dash garlic powder


  1. Mix popcorn and margarine in a bowl.
  2. Mix seasonings thoroughly and sprinkle over popcorn. Mix well or shake in a clean bag.
  3. Serve immediately.

Nutrition information per serving: 60 calories, 4g total fat, 1g saturated fat, Xg trans fat, 0mg cholesterol, 35mg sodium, 7g total carbohydrate, 1g fiber, 0g sugar, 1g protein

Source: USDA, Food and Nutrition Service (FNS), Eat Smart, Play Hard™

Crunchy Apple Roll-up

Serving Size: 1/2 roll-up | Serves: 2Crunchy Apple Roll-up


  • 1/2 medium apple
  • 1 tablespoon peanut butter
  • 1 (8 inch) whole wheat tortilla
  • 2 to 3 tablespoons crispy rice cereal


  1. Chop apple into small pieces, slice thinly, or shred with grater.
  2. Spread peanut butter in a thin layer over tortilla.
  3. Spread apple pieces in an even layer over peanut butter.
  4. Sprinkle with cereal.
  5. Roll up tightly and cut in half.

Nutrition information per serving: 150 calories, 6g total fat, 1g saturated fat, 0mg cholesterol, 210mg sodium, 21g total carbohydrate, 3g fiber, 5g sugar, 4g protein.

Recipe courtesy of ISU Extension and Outreach’s Spend Smart. Eat Smart. website. For more information, recipes, and videos, visit

Overnight Oatmeal with Berries


Serving Size: 1/2 cup dry oats | Serves: 1


  • 1/2 cup low-fat milk (or less for thicker oatmeal)
  • 1/4 cup Greek yogurt, fat-free
  • 2 teaspoons honey
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1/2 cup uncooked rolled oats
  • 1/4 cup raspberries, frozen


  1. Combine milk, Greek yogurt, honey, cinnamon, and vanilla extract in a container or jar with a lid.
  2. Add oats and mix well.
  3. Gently fold in raspberries.
  4. Cover and refrigerate 8 hours to overnight.
  5. Enjoy cold or heat as desired.

Tip: Frozen blueberries or strawberries may be used in place of raspberries.

Nutrition information per serving: 311 calories, 4g total fat, 1g saturated fat, 7mg cholesterol, 86mg sodium, 53g total carbohydrate, 9g fiber, 21g sugar, 17g protein

Source:  USDA – What’s Cooking

Homemade Salad Dressing


Serving Size: 1 tablespoon | Serves: 12


  • 1 cup oil
  • 1/3 cup acid (such as red wine vinegar)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper


  1. Put all ingredients into an airtight container.
  2. Secure the lid and shake until the ingredients are combined.
  3. Salad dressing can be stored in the airtight container in the refrigerator for up to one week.

Tip: The size of this recipe can be adjusted up or down by keeping the same ratio of three parts oil to one part acid.  For example, for a small amount of dressing, use three tablespoons of oil, one tablespoon of acid, and a pinch of each seasoning.

HOW TO VIDEO: Make Homemade Salad Dressing

Recipe courtesy of ISU Extension and Outreach’s Spend Smart. Eat Smart. website. For more information, recipes, and videos, visit


It’s a Meal Strata


Serving Size: 4×4-inch piece | Serves 4


  • 3 cups vegetables (sliced or chopped)
  • 1 teaspoon oil (canola or vegetable)
  • 1 clove garlic, minced, or 1/4 teaspoon garlic powder
  • 1 package (3 ounces) light cream cheese (also called Neufchatel), softened
  • 3 eggs
  • 1 cup cubed bread (day old, about 1 slice)
  • 1/3 cup cubed ham, cooked
  • 1/8 teaspoon ground black pepper
  • 1/3 cup cheddar cheese, shredded


  1. Preheat oven to 350°F.
  2. Cut the vegetables so they are about the same size.
  3. Heat oil over medium high heat in a large skillet. Add the vegetables and garlic and cook until tender (stirring occasionally). Turn off heat and pat the vegetables with paper towels to remove the moisture. Set aside.
  4. Beat the cream cheese until smooth in a large bowl. Add eggs and beat well.
  5. Stir in vegetables, bread, cubed ham, and pepper.
  6. Pour into a greased 8 x 8-inch baking dish or small casserole dish.
  7. Bake uncovered for 10–15 minutes or until the egg mixture is set.
  8. Remove from heat, sprinkle on the cheese, and let stand for 5–10 minutes before serving.

Nutrition information per serving: 200 calories, 12g total fat, 5 g saturated fat, 0 g trans fat, 165 mg cholesterol, 350 mg sodium, 11 g total carbohydrate, 2g fiber, 13 g sugar, 13 g protein

Recipe courtesy of ISU Extension and Outreach’s Spend Smart. Eat Smart website. For more information, recipes, and videos, visit


Chickpea Cookie Dough

Serving Size: about 2 rounded tablespoons; Serves: 12

• 1 can chickpeas, drained and rinsed (reserve 1 tablespoon of the aquafaba—liquid from canned chickpeas)
• 1 tablespoon aquafaba
• 1/2 cup peanut butter
• 1/3 cup maple syrup
• 1 teaspoon vanilla
• Pinch of salt
• 1/2 cup chocolate chips

1. Combine chickpeas, aquafaba, peanut butter, maple syrup, vanilla, and salt in a blender or food
processor and blend until smooth.
2. Stir in the chocolate chips.
3. Use a tablespoon or dipper to portion out cookie dough balls onto a sheet tray lined with parchment paper.
4. Freeze and enjoy!

Other ideas
• Melt chocolate and coat the frozen chickpea balls.
• Enjoy right off the spoon like cookie dough out of the bowl.

Nutrition information per serving: 165 calories, 19g carbohydrates, 9g fat, 5g protein, 98mg sodium, 12g sugar, 3g fiber

Recipe adapted from:

Red Beans and Rice

Serving Size: 1/2 cup vegetables and 1/2 cup rice | Serves: 8

• 1/2 tablespoon oil (canola or vegetable)
• 1 medium onion, chopped (about 1 cup)
• 1/4 teaspoon garlic powder
• 2 medium tomatoes (finely diced)
• 1 medium green bell pepper, chopped (about 1 cup)
• 2 ribs celery, sliced (about 1 cup)
• 1/2 teaspoon dried oregano
• 1 can (15 ounces) red beans (rinsed and drained)
• 4 cups instant brown rice, cooked

1. Place oil in large skillet and heat. Add onion and cook until soft.
2. Add garlic powder, tomatoes, green pepper, celery, and oregano.
3. Cover and simmer until vegetables are crisp tender (about 5 minutes).
4. Add beans and simmer. Stir mixture every once in a while until heated through.
5. Cook rice according to package directions.
6. Spoon the vegetable and bean mixture over rice.

Nutrition information per serving: 260 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg
cholesterol, 130mg sodium, 49g total carbohydrate, 7g fiber, 2g sugar, 9g protein

Recipe courtesy of ISU Extension and Outreach’s Spend Smart. Eat Smart. For more
information, recipes, and videos, visit

Fish Tacos

Serving Size: 2 tacos
Serves: 5


  • 1/2 cup light ranch dressing
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground black pepper
  • 1 jalapeño pepper (seeded and chopped finely; optional)
  • 4 cups coleslaw mix or broccoli slaw
  • 10 (6 inch) corn tortillas
  • 3 tablespoons oil (canola or vegetable)
  • 2 tablespoons cornmeal
  • 1 pound firm white fish (tilapia, mahi-mahi, or halibut), cut in 1 inch pieces or in 10 strips
  • 1 tomato, chopped


  1. Stir together the dressing, lime juice, chili powder, ground black pepper, and jalapeño pepper (if desired). Pour over coleslaw mix and stir to mix well. Cover and place in refrigerator until serving time.
  2. Warm the corn tortillas according to package directions.
  3. Heat the oil in a small nonstick skillet over medium heat until hot, but not smoking. Spread the cornmeal on a plate while the oil heats. Pat the fish pieces in the cornmeal to coat on all sides. Fry the fish in hot oil until the cornmeal is lightly browned, 1–2 minutes per side. Remove and drain on paper towels.
  4. Top each tortilla with some of the fish and some of the coleslaw mix. Fold in half and serve with the chopped tomato.

Nutrition information per serving: 370 calories, 16g total fat, 2g saturated fat, 0g trans fat, 55mg cholesterol, 430mg sodium, 38g total carbohydrate, 5g fiber, 4g sugar, 23g protein

This recipe is courtesy of ISU Extension and Outreach’s Spend Smart. Eat Smart. website. For more information, recipes, and videos, visit

Teriyaki Rice Bowl

Serving Size: 1 cup
Serves: 6


  • 2 teaspoons oil (canola or vegetable)
  • 3/4 pound boneless chicken, beef, or pork (cut into strips)
  • 2 cloves minced garlic or 1/4 teaspoon garlic powder
  • 2 cups water
  • 1/2 cup low sodium teriyaki or soy sauce
  • 2 cups instant brown rice, uncooked
  • 1 package (14 to 16 ounces) frozen stir fry vegetables)


  1. Heat oil in large nonstick skillet on high heat. Add meat and garlic. Cook and stir 5 minutes.
  2. Add water and teriyaki or soy sauce and stir. Bring to a boil. Stir in rice. Return to a boil. Reduce heat to low and cover. Simmer 5 minutes.
  3. Stir in frozen vegetables. Heat until vegetables are hot, about 5 minutes.
  4. Let stand 5 minutes. Fluff with a fork.

Nutrition information per serving: 230 calories, 3.5g total fat, 0g saturated fat, 0g trans fat, 30mg cholesterol, 510mg sodium, 33g carbohydrate, 3g fiber, 7g sugar, 19g protein

This recipe is courtesy of ISU Extension and Outreach’s Spend Smart. Eat Smart. website. For more information, recipes, and videos, visit

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