eggie Pita Pockets with a homemade lemon herb Greek yogurt topping.

sible. Make this delicious soup in 20 minutes or less and let us know in the comments how you customized this dish for your family! Ingredients: Olive oil 1 onion, diced 1- 16oz Ground chicken 1- 6oz can of tomato paste 1 quart chicken stock 1 tsp onion powder 1 tsp garlic powder 1 tbs dried herbs, parsley, oregano, or Salt to taste Black pepper to taste 1 medium sized potato, diced into small cubes 3 stalks of celery, diced 2 carrots, diced 1- 12oz bag of frozen peas Parmesan cheese to top Steps: 1. Add olive oil, minced onion, salt, and pepper to a pot over medium heat. Sauté onion until translucent. Add ground chicken and season with salt, pepper, onion powder, garlic powder, and dried parsley. Add 2 tbs of tomato paste, mix well to coat the meat. 2. Add diced potato, carrots and celery and add chicken stock. Bring to a boil and reduce heat to a simmer. Simmer until potato is cooked through. 3. Add frozen peas for two minutes, or until they are warmed. 4. Top with parmesan cheese and fresh chives or parsley. Chef’s Tip: Add cooked pasta or rice to bottom of the bowl before serving. Ladle hot soup over top, squeeze fresh lemon juice and serve. - 75 families are part of the ComMITT Kit program at the Flemington Area Food Pantry, in partnership with ShopRite, Hunterdon Health, and America's Grow-a-Row, and support provided by The Horizon Foundation for New Jersey. Each month they receive a bag complete with all the ingredients to make a healthy family-friendly meal with Chef Shauna.

onight for dinner! This meal comes together in as much time as it takes to cook a box of pasta and is packed with nutritious, delicious vegetables. Sub out pesto for your favorite pasta sauce or swap out the mushrooms and peas for your favorite veggies. Enjoy! Ingredients: 2 tbs olive oil Salt to taste ½ tbs onion powder ½ tbs garlic powder ½ tbs Italian seasoning Black pepper to taste 1 container of mushrooms, chopped 1 bag frozen peas 1 box of pasta 1 jar of pesto Parmesan cheese for topping Directions: 1. In a pan over medium heat, add olive oil and chopped mushrooms. Season with salt, onion powder, garlic powder, Italian seasoning, and black pepper. Sauté until slightly brown. 2. Add frozen peas and sauté until thawed. 3. Add one ladle of pasta water and the drained cooked pasta to the pan with the mushrooms and peas. 4. Add ½ cup pesto and toss to coat. Add more pesto if desired. 5. Top with parmesan cheese. - 75 families are part of the ComMITT Kit program at the Flemington Area Food Pantry, in partnership with ShopRite, Hunterdon Health, and America's Grow-a-Row, and support provided by The Horizon Foundation for New Jersey. Each month they receive a bag complete with all the ingredients to make a healthy family-friendly meal with Chef Shauna.

ner- or breakfast- that will please the whole family. Replace peppers with your favorite vegetable, add the cheese of your choice, and top with hot sauce, cilantro, onions, and more! Let us know in the comments how you customized this dish! #happycooking Recipe Ingredients: 1 dozen eggs 1 – 15 oz. can of black beans 4 cups chopped, poblano, cubanelle, or bell peppers 1 white onion Corn Tortillas Directions: 1. Dice onions and peppers, reserve ¼ cup of onions for topping 2. Sauté onions and peppers in a skillet over medium heat 3. Drain and rinse black beans and add to pan with the sauteed vegetables. Let cook for 5 minutes and mash beans slightly with the back of a spoon or spatula 4. Whisk eggs in a bowl and add to sauté pan, keep eggs moving until fully cooked 5. Warm tortillas in a nonstick pan for 1 minute on each side or until slightly browned and starting to bubble 6. Assemble tacos, top with raw diced onion, cilantro, or hot sauce - 75 families are part of the ComMITT Kit program at the Flemington Area Food Pantry, in partnership with ShopRite, Hunterdon Health, and America's Grow-a-Row, and support provided by The Horizon Foundation for New Jersey. Each month they receive a bag complete with all the ingredients to make a healthy family-friendly meal with Chef Shauna.

i for a quick weeknight dinner that is naturally gluten free! INGREDIENTS • 4 large potatoes (sweet potatoes or baking potatoes), cut in half • 2 tbsp oil • 1 yellow onion, diced • 1 tablespoon garlic powder • 1 tsp ground cumin • 1 tsp onion powder • Salt and Pepper to taste • 1Tbsp chili powder (adjust to your taste) • 1 lb. ground turkey, chicken, or beef • 1 15oz. can kidney beans • 1 15oz. can low sodium diced tomatoes • 1 6oz. can tomato paste • 1 cup water Optional Toppings: • Shredded cheese • Scallions • Greek yogurt or sour cream • Hot Sauce INSTRUCTIONS 1. Cut the potatoes in half and rub a little bit of oil on the surface. Place the potatoes cut side down on a foil lined baking sheet and bake in a 375 degree oven until a fork slides through the flesh easily, approximately 25 minutes. 2. While the potatoes are baking – combine the onion and oil in a large pot. Cook over medium high heat, until the onions are translucent and soft. 3. If you are using ground meat, add it to the pot. Add the garlic powder, cumin, onion powder, salt, pepper, and chili powder to the meat. Sauté until the meat is cooked through and slightly browned. 4. Add the tomato paste to the ground meat and mix well to coat the meat. Add the beans, diced tomatoes and water. Mix well to combine. 5. Let simmer over medium heat for 30 mins or more. 6. Give the chili one final taste, adjust the salt or seasonings if needed. 7. Place one half of the potato on the plate, push it slightly to open the potatoes. Spoon the chili over the baked potato and top with your favorite toppings. - 75 families are part of the ComMITT Kit program at the Flemington Area Food Pantry, in partnership with ShopRite, Hunterdon Health, and America's Grow-a-Row, and support provided by The Horizon Foundation for New Jersey. Each month they receive a bag complete with all the ingredients to make a healthy family-friendly meal with Chef Shauna.

with Black Bean Soup tonight. Thank you to our supporters, B&G Foods, for providing ingredients for this month's recipe! Read more about the ComMITT Kit program below: Recipe: 1 head of Broccoli, cut into small florets Oil 1 onion, diced 3 cloves garlic, minced 1 bell pepper, diced 2 cans low sodium black beans 16 oz stock Oregano Tortillas 1 bag of Shredded Cheese Pre-Heat oven to 375, combine the broccoli, olive oil, minced garlic, salt and pepper on the sheet pan. Toss to coat and roast for 15 minutes or until the broccoli is slightly browned. Remove from oven and set aside. In a pot over medium heat, add the diced onion, remaining garlic and diced bell pepper. Season with salt, pepper and oregano. Sauté for 5 minutes, until the onions are translucent. Add the black beans and stock and reduce heat to low. Simmer for 15 minutes. Heat a skillet over medium heat. Lay a tortilla out and add shredded cheese and diced broccoli. Fold in half, place the pan and heat through until the cheese is melted, the broccoli is warm, and the tortilla is slightly browned. Flip halfway through. Chef’s Tips: Replace broccoli with any leftover cooked vegetables like peppers, cauliflower, spinach or sweet potatoes. - 75 families are part of the ComMITT Kit program at the Flemington Area Food Pantry, in partnership with ShopRite, Hunterdon Health, and America's Grow-a-Row, and support provided by The Horizon Foundation for New Jersey. Each month they receive a bag complete with all the ingredients to make a healthy family-friendly meal with Chef Shauna.