HIV POSITIVE & Nutrition
Recipes

FRUIT SALAD MIXTURES

  • Cut up orange sections, diced apples and banana slices. Sprinkle coconut on top.

  • Banana slices, chopped peanuts and pineapple cubes.

  • Mixture of honeydew, watermelon and cantaloupe cubes.

  • Cut up apples, oranges, bananas, grapes and nuts blended with yogurt.

  • Pineapple chunks, strawberries and plum halves.

  • Cantaloupe chunks, Bing cherries and pineapple chunks.

  • Orange and grapefruit sections and avocado or apple slices.

  • Pears and strawberries.

  • Peach slices, green grapes and peanuts.

    Mix any of the above recipes with yogurt, mayo, salad dressings or sour cream, if desired.

VEGETABLE SALADS MIXTURES

  • Grated raw carrots, crushed pineapple and diced celery mixed with raisins.

  • Sliced zucchini and raw cauliflower on lettuce.

  • Tomato sections, cucumber slices and cauliflower pieces mixed in French dressing.

  • Canned baby lima beans, sliced mushrooms and sliced green onions, seasoned with oregano.

  • Mound of cottage cheese with diced green pepper, cucumber and onions.

    Mix these with salad dressing of your choice.

ZESTY LEMON CHICKEN

    2 chicken breasts
    1/2 cup sour cream
    2 Tbsp lemon juice
    4 thin slices of lemon

    Put chicken in shallow dish. Mix lemon juice in sour cream and put on chicken. Top with lemon slices. Microwave for 8-10 minutes. Turn one quarter turn every 2 minutes till juices run clear.

CHEESY HAMBURGER CASSEROLE

    1 cup macaroni, uncooked
    1/2 pound ground beef
    1 small onion, chopped
    8 ounce can tomato sauce
    1 can cheddar cheese soup

    Cook macaroni in boiling water till done. Drain. Cook meat and onion in skillet till meat is brown. Pour off fat. Add tomato sauce to this. Cook another 10 minutes. Take a one quart size casserole dish. Put of the meat in the bottom. Put the macaroni on top of this. Put the rest of the meat on top. Spread cheese soup on top of it all. Cover the casserole dish. Bake in a 400 degree oven till bubbly.

BASIC MEATLOAF

    1/2 pound ground beef
    1 egg
    5 crackers, crumbled
    2 Tablespoons water
    1 small onion, chopped salt and pepper

    Mix everything in bowl with clean hands. Shape into a loaf. Put on baking sheet. Bake for 1 hour in a 350 degree oven.

SLOPPY JOES

    1/2 pound ground beef
    1 small onion, chopped
    1/2 cup barbecue sauce (from bottle)

    Thoroughly cook meat and onion in a skillet till brown. Add barbecue sauce and enough water to cover. Heat to boiling, then turn down heat till it just bubbles. Cover pan. Let it cook like this or 15 minutes. Serve on buns or bread.

CHICKEN SUPREME

    1 can cream of mushroom soup
    1/2 cup orange juice
    1/2 cup water
    1 cup rice, uncooked
    6 pieces of chicken
    1/4 envelope of dry onion soup mix
    Combine everything but chicken in a 2 quart size casserole dish. Lay chicken on top. Sprinkle it with the onion soup mix. Cover casserole carefully with foil. Put in oven set for 350 degrees. Bake for 2 hours without opening the foil.

TUNA BAKE

    1 can tuna
    1 can tomato soup
    1/2 cup milk
    1/4 pound cheese
    1 pound box of elbow macaroni, cooked.

    Mix tuna, tomato soup, milk and cheese in saucepan and heat until cheese melts. Add macaroni to sauce and mix well. Pour into greased baking dish and bake at 350 degrees for 20 minutes.

NAVY BEAN SOUP

    3/4 cup dry navy beans
    4 cups water
    l1/2 teaspoon salt
    3/4 cup diced potatoes
    1/2 cup chopped onion
    l1/2 teaspoon flour
    1/2 tablespoon margarine
    3/4 cup tomatoes, canned
    1 chopped green pepper
    l1/2 cups milk

    Soak beans in water over night. Add salt. Boil, covered until almost done, about 1 hour. Add potato and onion; cook 30 minutes more. Mix flour with the margarine. Stir into bean mixture. Add tomatoes and green pepper. Cook over low heat 10 minutes, stirring constantly until thickened, then occasionally to avoid sticking. Stir in the milk. Heat to serving temperature.

SPLIT PEA SOUP

    1 8 oz. bag dried split peas
    3 quarts cold water
    1 chopped onion
    3 stalks chopped onion
    2 chopped carrots
    1/2 teaspoon thyme
    2 cups diced potatoes
    salt and pepper to taste

    Soak peas in water overnight. Drain peas after soaking. Add onion, carrots, celery and thyme to 3 qts water. Bring to a boil. Cover and simmer 1 hour. Add potatoes and continue to cook for 30 minutes more. Add salt and pepper to taste. Add milk to dilute to desired thickness.

BAKED BEANS

    2 cups dry pinto or kidney beans
    7 cups water
    l1/2 teaspoon salt
    1/2 onion, chopped
    1 teaspoon mustard
    1/2 cup molasses
    1/2 cup catsup

    Soak beans in water overnight. Add salt and bring to a boil. Simmer for 1 hour. Add all other ingredients and pour into a baking pan. Add more water to cover the beans. Cover pan and bake at 350 degrees l@ to 2 hours.

BAKED SWEET POTATOES AND APPLES

    1 16 oz can of sweet potatoes
    1/2 cup milk
    1 16 oz can applesauce
    2 tablespoons brown sugar or honey
    1 tablespoon margarine, cut into bits

    Mix all ingredients in a greased baking dish. Cover and bake for 45 minutes.

OATMEAL MUFFINS

    1 cup oatmeal, uncooked
    1/2 teaspoon baking soda
    1 cup flour
    1 teaspoon baking powder
    1 cup buttermilk
    1 egg
    1/3 cup brown sugar
    1/3 cup salad oil

    Combine the oatmeal, soda, flour and baking powder. In another bowl, mix the remaining ingredients. Stir the wet ingredients into the dry till moistened. Fill greased muffin cups 2/3 full and bake at 400 degrees for 15-20 minutes.

BLUEBERRY MUFFINS

    2 cups four
    1/4 cup sugar
    1/2 teaspoon salt
    1 tablespoon baking powder
    1 cup milk
    2 eggs
    1/4 cup oil
    1 cup blueberries

    Preheat oven to 400 degrees. In a mixing bowl, stir together all dry ingredients. Add all the wet ingredients except blueberries and stir till moistened. Add blueberries and stir gently. Fill muffin tins 2/3 full. Bake 30 minutes.

BRAN MUFFINS

    1 cup flour
    2 teaspoons baking powder
    1/4 teaspoon salt
    1 cup bran
    1/4 cup sugar
    1 egg
    l-1/2 cup milk
    1/4 cup oil 1/2 cup raisins

    Preheat oven to 400 degrees. Combine dry ingredients in mixing bowl. Add wet ingredients. Stir until moistened. Stir in raisins. Spoon into muffin tins 2/3 full. Bake for 25 minutes.

PUMPKIN MUFFINS

    l-1/2 cups flour
    1/2 cup sugar
    2 teaspoon baking powder
    1 teaspoon cinnamon
    1/2 teaspoon ginger
    1/2 cup raisins
    1 egg
    1/2 cup milk
    1/2 cup canned pumpkin
    1/4 cup margarine, melted

    Mix flour, sugar, baking powder, cinnamon and ginger together in Mixing bowl. Stir in raisins. Combine egg, milk, pumpkin and melted margarine. Add wet ingredients to dry ingredients. Mix till moistened. Fill greased muffin pans 2/3 full. Bake in 400 degree oven for 20-25 minutes.

BANANA NUT BREAD

    2 eggs
    3 medium sized ripe bananas, mashed with fork
    1/4 cup milk
    1/4 cup oil
    1 teaspoon vanilla flavoring
    2 cups flour 3/4 cup sugar
    1 tablespoon baking powder 1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup chopped nuts (if desired)

    Blend eggs, bananas, milk, oil and vanilla until smooth. Measure rest of ingredients into a separate bowl and stir to mix. Add dry ingredients to banana mixture. Mix until moistened. Add nuts. Spread batter into greased 9 x 5 x 3 inch loaf pan. Bake the bread at 350 degrees about 1 hour.

PEANUT BUTTER BREAD

    2 cups flour (white or whole wheat)
    4 teaspoons baking powder
    1/4 cup sugar or honey
    1 -1/4 cup milk
    2/3 cup peanut butter

    Mix dry ingredients together in a large bowl. If using honey, mix it with the peanut butter in another bowl. Heat the milk till lukewarm, then add the peanut butter and blend well. Add the wet and dry ingredients and beat together. Pour into a greased loaf pan and bake at 350 degrees for 45-50 minutes.

PEANUT BUTTER BALLS

    1 tablespoon dry milk
    1 teaspoon water
    1 teaspoon vanilla flavoring
    1 tablespoon honey
    3 heaping tablespoons peanut butter

    Combine dry milk, water and vanilla, stirring to moisten. Add honey and peanut butter, stirring slowly until blended. Form into balls with your hands. Eat like candy.

PEANUT BUTTER BARS

    1/2 stick of margarine
    1/4 cup peanut butter
    l-1/3 cups brown sugar
    2 eggs
    l-1/2 cups flour
    l-1/2 teaspoon baking powder
    1/2 cup chocolate chips
    1/2 cup chopped nuts (if desired)

    Mix margarine and peanut butter till creamy. Add brown sugar and mix well. Add eggs and mix well. Stir in dry ingredients until blended, then chips and nuts. Spread in greased 9 inch square pan. Bake at 350 degrees oven for 30-35 minutes. Cool in pan. Cut into bars.

APPLE BROWN BETTY

    4 cups sliced apples
    2 cups torn bread pieces
    1/2 cup brown sugar
    dash of cinnamon
    2 tablespoons margarine
    1/4 cup hot water

    Grease a one-quart baking dish. Put half of the apples on bottom of dish. Follow with half of the bread pieces, then half of the sugar. Repeat layers. Sprinkle cinnamon over top. Cut margarine into little bits and put here and there on top of apple betty. Pour the hot water over it all. Cover the dish and bake at 350 degrees for 30 minutes. Uncover and bake for 10 minutes more. Good warm or cold. For extra protein and calories: Spoon 1 cup ricotta cheese over the first layer of apples. Continue with other layers.

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