St. Patrick's Day Menu

picture of St. Patrick's Day food items on a table



These lower-fat and sodium alternatives to traditional favorites still celebrate the day in a tasty way!

Download the St. Patrick's Day Cookbook in English (PDF|1.01MB) or Spanish (PDF|1.06MB)

Don't Miss Important E-mail Updates: sign up button



St. Patrick's Day Menu

Shepherd's Pie  OR  Vegetable Stewvegetarian icon
Cabbage Comfort
Drop Biscuits
Banana Oatmeal Raisin Cookies


= Vegetarian Option


See More Healthy Thrifty Holiday Menus


Shepherd's Pie

Makes 6 servings.

piece of Shepherd's pie Ingredients

2 potatoes, large with skin, diced
1/3 cup milk, skim
1/2 pound ground turkey, 85% lean
2 tablespoons flour
1 package frozen mixed vegetables (10 ounces)
1 can vegetable stock, low sodium
shredded cheese (optional)

Directions

1. Place diced potatoes in saucepan. Cover with water and bring to a boil. Reduce heat and simmer (about 15 minutes).
2. Drain potatoes and mash. Stir in milk and set aside.
3. Preheat oven to 375°F.
4. Brown turkey in a large skillet. Stir in flour and cook for 1 minute, stirring constantly.
5. Add vegetables and broth. Bring to a slow boil.
6. Spoon vegetable/meat mixture into an 8-inch square baking dish. Spread potatoes over mixture. Bake 25 minutes.
7. Serve hot. Garnish with shredded cheese (optional).


For nutrition information visit Shepherd's Pie at What's Cooking? USDA Mixing Bowl.


Vegetable Stew

Makes 8 servings.

bowl of vegetable stew Ingredients

3 cups water
1 vegetable bouillon (low sodium, cube)
2 cups white potatoes (cut into 2-inch strips)
2 cups carrot (sliced)
4 cups summer squash (cut into 1-inch chunks)
1 cup summer squash (cut into 4 chunks)
1 can sweet corn (15 ounces, rinsed and drained)
1 teaspoon thyme
2 garlic (cloves, minced)
1 green onion (stalk, chopped)
1/2 green chili pepper (small, chopped)
1 cup onion (coarsley chopped)
1 cup tomatoes (diced)

Directions

1. Put water and bouillon in large pot and bring to a boil.
2. Add potatoes and carrots and simmer for 5 minutes.
3. Add remaining ingredients, except for tomatoes, and continue cooking for 15 minutes over medium heat.
4. Remove 4 chunks of squash and puree in blender.
5. Return pureed mixture to pot and let cook for 10 minutes more.
6. Add tomatoes and cook for another 5 minutes.
7. Remove from heat and let sit for 10 minutes to allow stew to thicken.



For nutrition information visit Vegetable Stew at What's Cooking? USDA Mixing Bowl.


Cabbage Comfort

Cabbage, onion, and caraway seeds make this simple and inexpensive side dish a flavorful way to eat more veggies.

Makes 4 servings.

bowl of vegetable stew Ingredients

1 onion (sliced)
1 teaspoon vegetable oil
4 1/2 cups cabbage (sliced)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon caraway seeds

Directions

1. Heat oil in a large saute pan.
2. Saute onion over medium heat, until light brown, about 5 to 6 minutes.
3. Add sliced cabbage, salt, black pepper, and caraway seeds.
4. Stir and cook for 30 minutes.
5. Serve immediately.


For nutrition information visit Cabbage Comfort at What's Cooking? USDA Mixing Bowl.


Drop Biscuits

Using our Better Baking Mix on the What's Cooking? USDA Mixing Bowl and getting rid of the rolling and cutting steps means you can enjoy the goodness of homemade biscuits even when you're short on time.

Makes 10 servings.

bowl of biscuits with a colorful napkin Ingredients

2 Servings Better Baking Mix
1/4 cup vegetable oil
3/4 cup water

Directions

1. Preheat oven to 400°F. Lightly grease baking sheet.
2. Add oil and water to the dry mix. Stir just until all ingredients are wet.
3. Drop spoonfuls 4 inches apart on baking sheet.
4. Bake 10-12 minutes until lightly browned.


For nutrition information visit Drop Biscuits at What's Cooking? USDA Mixing Bowl.


Banana Oatmeal Raisin Cookies

Makes 15 servings.

stack of three cookies in front of a glass of milk Ingredients

3 bananas (ripe)
1/3 cup margarine
2 cups quick-cooking oats (uncooked)
1/4 cup skim milk
1/2 cup raisins
1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees.
2. Put the margarine in a small saucepan. Melt it on low heat.
3. Put all the ingredients in a mixing bowl. Mix really well.
4. Let the mix stand for about 5 minutes, until the oats are wet.
5. Lightly grease the cookie sheet.
6. For each cookie, spoon out about 1 tablespoon of dough and drop it onto the greased cookie sheet.
7. Bake the cookies for 15 to 20 minutes.
8. Let the cookies cool on the cookie sheet for about 1 minute.
9. Move the cookies to wire racks or a towel. Let them cool completely.


For nutrition information visit Banana Oatmeal Raisin Cookies at What's Cooking? USDA Mixing Bowl.