AMS Food Bank Blog

Give this recipe a try to boost up daily fiber intake!

Check out the following items that can be found at the UBC AMS Foodbank, and make your own delicious snacks on the go! 

This recipe is VERY SIMPLE, VERY COST EFFECTIVE, and most importantly, it tastes delicious! 

Serves: 2

1 cup oatmeal, uncooked

1 cup 2% plain yogurt

2 tbsp. cereal

3/4 cup green or red seedless grapes, halved

1/3 cup toasted walnuts, chopped (optional)

1 large apple, grated or 3/4 cup chunky applesauce

Instructions:

1) Mix all ingredients together in a medium sized bowl.

2) Let sit for 10 minutes, or cover and refrigerate overnight.

This dish goes great with some cooked spinach or on top of spaghetti noodles. I made it tonight and it took about 45 minutes (prep and cook time). Enjoy!

INGREDIENTS

Produce:

• Chicken thighs (1-1 1/2 lbs)
• Yellow onion – medium, diced
• Green pepper – diced
• Garlic – 2 cloves, minced
• Mushrooms – 1 can, sliced
• Parsley (optional) – for garnish

Pantry:

• Olive oil – 2 tbsp
• Flour – 1/4 cup
• Salt – 1/4 tsp.
• Pepper – 1/8 tsp.
• Paprika – 1/8 tsp.
• Spaghetti sauce – 2 cups
• Diced tomatoes – 1 cup (or more if you want your sauce more fluid)

INSTRUCTIONS

1. Mix the flour, salt, pepper and paprika in a bowl and coat the chicken thighs with this mixture.
2. Brown the chicken thighs in a pan with oil.
3. While the chicken thighs are browning, have another pan on medium heat and begin to cook the onion, garlic and green pepper for 3-5 minutes. Then add the mushrooms, diced tomatoes, spaghetti sauce and mix.
4. Once the chicken has been browned, drain the oil and then pour the sauce on top.
5. Bring to a boil and then reduce to a simmer and let cook for 30 minutes.
6. Top with parsley and serve over noodles.

INGREDIENTS

Produce:

• Eggs, 5-6
• Brown or white onion – 1/2 medium, peeled and diced
• Garlic – 1 clove, minced
• Green or red bell pepper – 1 medium, chopped
• Tomatoes – 4 cups (or 2 cans, 14 oz. each), diced
• Parsley – 1/2 tbsp chopped

Pantry:

• Olive oil – 1 tbsp
• Tomato paste – 2 tbsp
• Chili powder – 1 tsp
• Cumin – 1 tsp
• Paprika – 1 tsp
• Cayenne pepper – pinch (or more if you want it spicy)
• Sugar – to taste
• Salt and pepper – to taste

INSTRUCTIONS

1. Heat the oil over medium heat in a large pan. Add the onion and sauté a few minutes and then add the garlic. Sauté until fragrant. Add the bell pepper and sauté for another 5-7 minutes until softened.
2. Add tomatoes, tomato paste, spices and sugar and stir together well. Let this simmer for another 5 minutes until the mixture begins to reduce.
3. Crack the eggs directly over the tomato mixture and space them out evenly. Cover the pan and let the eggs cook.
4. Garnish with parsley. This dish pairs well with toast and tahini, and is great for either breakfast or dinner!

Recipe Post #1! This is a quick and easy meal that’s loaded with some delicious flavours.

INGREDIENTS

Produce:

• Garlic – 3 cloves, minced
• Mushrooms – 8 to 10 large, sliced
• Onion – 1 medium, diced
• Parsley – 4 tbsp, chopped
• Green onion – 2 stalks, chopped

Pantry:

• Chicken/Vegetable Broth – 1 1/2 cups
• Paprika – medium palmful
• Salt – to taste
• Pepper – to taste
• Oil – 1 tbsp

Dairy:

Sour cream – heaping spoonful, or your preference for creaminess.

INSTRUCTIONS

1. Heat the oil in a large frying pan, and cook the onion, garlic and mushrooms over medium heat for 5-10 minutes, until slightly softened. Add the chicken or vegetable stock, green onions, smoked paprika, salt and pepper. Cook for a further 5 minutes.

2. Just before serving, stir in the sour cream and the parsley until blended. Serve over rice or noodles.