1. What’s Cookin’? Tuesday – Brown Rice Pilaf

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    The CalSERVES Nutrition Program brings you What’s Cookin’? Tuesdays! The theme for February is dried fruit.  Reasons to Eat Dried Fruits One serving of most dried fruits provides: A source of dietary fiber (e.g., dates, dried figs, dried plums, raisins). Potassium, which the body needs to maintain muscle contractions and...
  2. What’s Cookin’? Tuesday – Oat Bran Muffins

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    The CalSERVES Nutrition Program brings you What’s Cookin’? Tuesdays! The theme for February is dried fruit. Dried FigsServing Size: • cup (40g)Calories 113 Calories from Fat 2 % Daily ValueTotal Fat 0g 0% Saturated Fat 0g 0% Trans Fat 0gCholesterol 0mg 0%Sodium 5mg 0%Total Carbohydrate 26g 9% Dietary Fiber 5g...
  3. What’s Cookin’? Tuesday – Trail Mix

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    The CalSERVES Nutrition Program presents “What’s Cookin’ Tuesdays! February’s theme is Dried Fruit.Nutrition Information: RaisinsServing Size: • cup (40g)Calories 130 Calories from Fat 0 % Daily ValueTotal Fat 0g 0% Saturated Fat 0g 0% Trans Fat 0gCholesterol 0mg 0%Sodium 10mg 0%Total Carbohydrate 31g 10% Dietary Fiber 2g 8% Sugars 29gProtein...
  4. What’s Cookin’? Tuesday – Take a Wok on the Wild Side

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    The CalSERVES Nutrition Program presents “What’s Cookin? Tuesdays”!The Harvest of the Month vegetable for January is Broccoli. Broccoli Nutrition Facts Serving Size: 1 cup, chopped (91g)Calories 31 Calories from Fat 3 % Daily ValueTotal Fat 0g 1% Saturated Fat 0g 0% Trans Fat 0gCholesterol 0mg 0%Sodium 30mg 1%Total Carbohydrate 6g...
  5. What’s Cookin’? Tuesday – Marinated Three-Bean Salad

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    The CalSERVES Nutrition Program presents “What’s Cookin? Tuesdays”!The Harvest of the Month vegetable for November is Green Beans. How Do Green Beans Grow?Green beans are sensitive to cold temperatures and frost, and so they are planted in the spring after the danger of frost has passed. Seeds of all varieties...
  6. What’s Cookin’? Tuesday – Sensational Six-Layer Dinner

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    The CalSERVES Nutrition Program presents “What’s Cookin’? Tuesdays”! This month, it’s all about Green Beans. Veggie Facts Green beans are nitrogen fixers, which means they have the ability to draw nitrogen from the air and return it to the soil. Because of this, farmers often plant beans and legumes in...
  7. What’s Cookin’? Tuesday – Green Bean and Mushroom Medley

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    CalSERVES Nutrition Program Presents “What’s Cookin? Tuesdays!” Green Bean Nutrition Facts Serving Size: 1 cup beans, snap (110g)Calories 34 Calories from Fat 1 % Daily ValueTotal Fat 0g 0% Saturated Fat 0g 0% Trans Fat 0g 0%Cholesterol 0mg 0%Sodium 7mg 0%Total Carbohydrate 8g 3% Dietary Fiber 4g 15% Sugars 2gProtein...
  8. What’s Cookin’? Tuesday – Vegetarian Chili

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    CalSERVES Nutrition Program presents What’s Cookin? Tuesday! What is Manganese? Manganese is an essential mineral involved in the formation of bone. It also plays a role in specific reactions related to amino acid, cholesterol, and carbohydrate metabolism. Manganese is a micronutrient or trace element, meaning this element is present in...
  9. What’s Cookin? Tuesday – Squash Soup

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    The CalSERVES Nutrition Program presents Cooking Tuesdays! Today, Butternut Squash. Just the Facts Referred to as a vegetable in cooking, squash are actually fruits of vines of the Cucurbita genus. Native Americans believed squash seeds increased fertility and called squash “the apple of God.” In Native American, the word “squash”...
  10. What’s Cookin? Tuesday – Spicy Baked Squash

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    The CalSERVES Nutrition Program presents Cooking Tuesdays! Today, Winter Squash. Reasons to Eat Winter Squash One serving of cooked winter squash provides*: An excellent source of Vitamin A, most in the form of beta carotene. Vitamin A is a central component for healthy vision and the antioxidant beta carotene helps...