Helping Hands Food Pantry

A warm, filling breakfast combining oats, peanut butter, and fruit. Provides fiber, healthy fats, and natural sweetness.

Ingredients:

• 1/3 cup quick or rolled oats
• 1 tbsp creamy peanut butter, melted 30 to 60 seconds in the microwave
• 1 fruit cup
• 1/4 tsp ground cinnamon

Optional:

• 2/3 cup of shelf-stable milk as an alternative to water
• 1 medium banana, sliced

Steps:

1. Mash half of the banana with a fork, if available.
2. Combine 2/3 cup water or shelf-stable milk, oats, and the mashed banana in a small saucepan.
3. Cook over medium-low heat, stirring occasionally, until the oats have thickened and softened, about 1 to 5 minutes, depending on the oats you use.
4. Drain the fruit cup, or add the syrup from the fruit cup into the oats.
5. Transfer to a bowl and top with the remaining sliced banana and drained fruit, then drizzle with the melted peanut butter.
6. Mix in the cinnamon and pour into a bowl.

A warm, comforting meal that can be easily expanded using pantry items.

Ingredients:

• 1 tablespoon olive oil
• 2 teaspoons smoked paprika
• 114 oz can diced tomatoes
• 1 cup dried lentils
• 4 3/4 cups low-sodium vegetable or chicken broth, divided
• 3 cups water
• 114 oz can black beans, drained and rinsed

Optional:

• 1/2 large onion chopped
• 2 large stalks of celery, diced
• 2 cloves garlic, minced or garlic powder
• 2 bay leaves

Steps:

1. Heat olive oil in a large saucepan set over medium heat. Add onions and celery and cook, stirring occasionally, until the vegetables are beginning to soften, 6 to 7 minutes.
2. Add garlic, smoked paprika, and bay leaves, and saute for 30 seconds.
3. Stir in diced tomatoes with juices, lentils, 3 cups vegetable or chicken broth, and 3 cups water. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat slightly and cook, stirring occasionally, until lentils are tender, 25-35 minutes.
4. Remove from the heat and let cool for about 10 minutes. Remove and discard the bay leaves. Transfer half of the lentil mixture, half of the black beans, and 3/4 cup of vegetable or chicken broth to the bowl of a blender or food processor. Pulse until combined, but not pureed. It should be a chunky texture.
5. Pour the blender mixture back into the lentils in the saucepan, along with the remaining 1 cup of chicken broth and remaining black beans. Stir and reheat over medium heat. Stir in parsley. Season with salt and pepper to taste. Serve.