As a society, we are chronic underachievers at eating our fruits and veggies which explains the poor health of so many Americans. We want to help provide information to change that and help celebrate September as National Fruits & Veggies Month. Adults, on average, are eating just less than 1 cup of fruit per day. Bananas are the top fruit consumed followed by berries. Apples round out the top three. Vegetable intake typically increases with age, but the total number of vegetables eaten has been declining for the past 2 decades. One of the ways to get more fruit and vegetables into your diet is by working them into your daily routine and having them on hand to allow for easier access. Pairing it with other foods often helps like putting vegetables in soups, stews, and casseroles and putting fruit with breakfast foods like cereal, yogurt, and oatmeal.

Here is a recipe is from the Produce for Better Health Foundation. For more information, follow us on a variety of social media sites: Facebook, Instagram, and YouTube @persongranvillefcs

Chicken Tortilla Casserole

Recipe

Ingredients

• 2 cups diced cooked boneless, skinless chicken breast
• 1 can (15oz) black beans, rinsed and drained
• 1 can (15oz) corn, drained
• 2 cloves garlic, minced
• 2 Tbsp chili powder
• 1 can cream of chicken soup
• 2 Tbsp lime juice
• 4 corn tortillas (6 inches), cut in half
• 1/3 cup shredded reduced-fat Cheddar cheese

Directions

Set the oven to 350°F. Stir the chicken, beans, corn, 3/4s of the green onions, chili powder, sop, and lime juice in a large bowl.  Spread about ¼ cup chicken mixture the bottom of an 8x8x2 inch baking dish. Arrange 4 tortilla halves on the chicken mixture, straight edges facing out against the edges of the dish. Top with half the remaining chicken mixture. Repeat with the remaining tortilla halves and the remaining chicken mixture. Cover the baking dish. Bake for 30 minutes or until hot. Uncover the baking dish. Sprinkle with the cheese. Bake, uncovered, for 5 minutes or until the cheese is melted. Sprinkle with the remaining green onions.

Nutrition Information per 1 cup: 5g fat, 600mg sodium, 36g carbohydrates, 24g protein