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Learn more about Marilyn Magaram Center and the Wellness Garden! Do you want to prepare more meals for yourself or family, but not sure where to start? Browse through our recipe library, which covers breakfast, lunch, dinner, snacks, and beverages. These recipes were curated for busy individuals seeking meals that are nourishing, budget-friendly, and easy-to-prepare.
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Ingredients (Serving Size: 4)
1 medium avocado
1 cup chicken broth (low-sodium)
2 oz dry pasta
1/2 cup kidney beans (canned)
1/4 cup diced tomatoes
1/2 mixed veggies (canned)
1/4 cup parmesan cheese
1/2 cup spinach (fresh)
Directions:
- Cook the pasta according to the instructions indicated on the package.
- Drain the excess water from the mixed veggies and kidney beans. Set aside.
- In a separate pot, add the chicken broth, kidney beans, mixed vegetables, and diced tomatoes. Let the ingredients cook for 8 minutes on medium heat.
- Once the pasta is cooked, add it to the other pot of ingredients. Then, add 1/2 cup of spinach to the pot and stir.
- Garnish with avocado and parmesan cheese.
Cooking Tip: Wrapping a paper towel around spinach before placing in a container will keep it fresh!
Nutrition Info:
Calories: 180
Carbs: 22g
Protein: 8g
Video Comin Soon
- 12 eggs¼ cup onion
- 2 cloves garlic,
- 1 Tbsp dried basil
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups spinach
- 12 cherry tomatoes
- 1 cup mozzarella cheese, shredded
- olive oil or vegetable spray(to coat pan)
Note: These can be made ahead of time and refrigerated or frozen, reheat before serving. Toppings can be changed for your favorite seasonings and vegetables!
Saturday, February 22, 2020 - 8:00am to 4:30pm
Location:
Sequoia Hall - Room 101
Cost:
$150
Food Protection Manager
Certification Course
Saturday - February 22, 2020
8:00 a.m. to 4:30 p.m.
Sequoia Hall - Room 101
California State University, Northridge
Pre-Registration is Required
This one-day course is designed to provide food professionals with critical knowledge and skills about food safety and sanitation. Concepts are covered in this practical training include:
- The dangers of foodborne illness, how to prevent it and the keys to keeping food safe during all stages of receiving, food storage, preparation and serving, and cooling and reheating.
- All aspects of appropriate cleaning and sanitation as well as pest management
- Effective methods of training employees to understand and follow safe food handling practices.
Fee for Exam is $150 & Includes:
ServSafe 7th Edition Book ǀ Exam Sheet ǀ Study Materials ǀ Class
Registration is required.
Please visit the Marilyn Magaram Center website for payments & more information:
www.csun.edu/marilyn-magaram-center/services
For questions, contact us at:
818-677-3102