Spring 2023

Healthy recipes to try at home

article summary

Carolina Hunger Initiative provides children, families, teachers and nutrition professionals with nutrition education tools to promote healthy food choices.

One of the Carolina Hunger Initiative’s key activities is providing children, families, teachers and nutrition professionals with nutrition education tools to promote healthy food choices. CHI provided the recipes on these pages; more healthy recipe ideas and nutrition tips can be found on CHI’s nutrition education web page at www.carolinahungerinitiative.org/nutritioneducation

Pear Fruit "Donuts"


  • 2 ripe fresh pears
  • ¾ of a cup yogurt


  • Toasted “O” cereal
  • Strawberries or other berries diced roughly one third cup of berries
  • Pomegranate
  • Sprinkles
  • Green pumpkin seeds (pepitas)
  • Granola


  • Slice your pear into round circles. You will be cutting right through the core.
  • Remove the core of the pear to create an “O” shape. Use a small cookie cutter or melon baller.
  • Using a spatula or the back of a spoon, “frost” your pears with yogurt.
  • Add toppings and enjoy!

Shepherd’s Pie




  • 1 pound of Yukon golden potatoes, peeled and diced
  • ¾ of a cup of no-added-sodium chicken broth
  • 2 tbsp of plain nonfat Greek yogurt
  • Chili powder to taste


  • 1 pound of lean ground turkey
  • 1 tsp of olive oil
  • 1 medium yellow onion, diced
  • 1 celery stalk, diced
  • 2 gloves of minced garlic
  • 8 oz of bella mushrooms, diced
  • 1 bag (10 oz) of mixed veggies: carrots, corn, peas, green beans
  • 2 tbsp of all-purpose flour
  • 1 cup no-added-sodium chicken broth
  • 2 tsp of tomato paste
  • 1 tsp of Worcestershire sauce
  • 1 tsp of dried rosemary
  • 1 tsp of thyme
  • 1/2 tsp of salt and pepper


  • Bring a medium pot of salted water to a boil.
  • Place potatoes in the water and boil until they are soft, about 12-15 minutes.
  • Drain the potatoes and put in a separate bowl.
  • Mash the potatoes with chicken broth, plain greek yogurt, 1/2 tsp salt and pepper; set aside.
  • Preheat the oven to 400°F.
  • In a large pan, brown the ground turkey over medium high heat, breaking the meat up as it cooks. Season the meat with salt and pepper to taste.
  • When cooked, remove from the pan and set aside on a plate.
  • Add the oil, onion, garlic, mushrooms and celery into the same pan used to brown the ground turkey and sauté on medium heat for about 6 to 8 minutes, until the vegetables are tender.
  • Add the flour, frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, thyme and cooked meat and mix well.
  • Simmer on low for about 8-10 minutes.
  • Spread the meat on the bottom of the casserole dish. Top with mashed potatoes and sprinkle with chili powder.
  • Bake for 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.
  • Remove from the oven and let it cool 5 minutes before serving.

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