After a one-year USDA Planning Grant to design the Food 4 Life program, an eight-week cooking series focused on healthy, cost-conscious recipes and nutrition lessons, Lantern was honored to be awarded with USDA Community Food Project grant for four years of classes and culinary field trips for Lantern’s residents!
Food 4 Life classes kicked off Winter classes in January using ingredients inspired by the season. Food 4 Life Program Manager, Natalie Cruz, led classes across 5 buildings to make delicious, yet simple to make meals.
Check out the recipes for Apple Oat Crisp and Healthy One-Pan Chicken ‘Fried’ Rice below, and follow along with our Food 4 Life classes!
Apple Oat Crisp
2 tablespoons sugar
1 teaspoon cinnamon
1/4 cup brown sugar
2/3 cup oats
2/3 cup flour
1/2 teaspoon salt
4 tablespoons butter
Preheat oven to 375 F. Coat 8 inch by 8 inch baking dish with butter.
Transfer fruit to baking dish and add 2 tablespoons sugar and cinnamon, toss thoroughly.
Combine brown sugar, oats, flour, salt, and butter in bowl and mix with fingers until butter is incorporated.
Spread oat mixture on fruit and bake for 45 minutes.
Healthy One-Pan Chicken ‘Fried’ Rice
1 tablespoon whipped butter
1 medium yellow onion
1/2 cup snow peas
1/2 cup chopped carrots
1/4 cup chopped scallions
3 eggs + 3 egg whites, lightly beaten
3 cups cooked brown rice or quinoa
2 cups cooked, shredded chicken
5 tablespoons low-sodium soy sauce
2-3 teaspoons sesame oil
In a large skillet, melt 1 tablespoon butter. Add onions, carrots and snow peas, and sauté until veggies are hot and soft (about 5 to 6 minutes).
Move veggies to one side of the pan. Liberally coat the other side with oil spray and scramble the eggs, chopping them into bite-sized pieces.
Once eggs are cooked, mix the eggs and veggies together. Add rice, chicken, and scallions then mix. Add sesame oil and soy sauce, and mix thoroughly until everything is hot and rice is starting to crisp.