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Nutrition Class for Moms

Tasty Impressions could not be more excited about the next two days.  We are honored to have the opportunity to educate and demonstrate better nutrition to Moms at Safe Babies Healthy Families by teaching a cooking class.

 This organization serves two populations – isolated, abused and pregnant young women and young, at-risk families who lack financial, health and social supports. Our community is well-served when prevention and early intervention services are provided to a high-risk population, increasing the chances that its members will succeed and become productive in our society.


Safe Babies’ vision of breaking the cycle of child abuse, neglect and poverty through education, support and resources provide services to at-risk families and their children.

For more information about safe babies, please go to their website:


Most of the workers are volunteers; they want to help these families grow in the right direction. Tasty Impressions can help them to learn how to provide healthier meals on a low budget.   We will discuss how to feed children from toddler to teen in a way that will make kids interested.  We will post pictures on our website and facebook for you to see by Friday.  Feel free to leave us comments. 

Here’s what we will be cooking:

Safe Babies Menu:

Appetizer:  Corn Chips and Dip

To make Dip:

1 Can Black Beans

2 Tomatoes, chopped

1 Whipped Cream Cheese

1 cup Crema

1 teaspoon Cumin

1 teaspoon Adobo

Mix all ingredients together.  Refrigerate for 1/2 hour.

Entrée:  Stuffed Poblanos:

4 large Poblano Peppers

2 tablespoons oil

1/2 bag spinach

1 teaspoon garlic

2 tomatoes

1/4 bunch Cilantro

1 cup quesadilla cheese, grated

1 teaspoon adobo

1 teaspoon cumin

1 cup cooked rice

Preheat oven to 350.  Heat a large skillet. When skillet is not, lower heat to medium and add oil. Make sure oil is hot before adding spinach.  Season with Adobo and Cumin.  Meanwhile, Wash and cut Poblanos in half.  Set aside.  Once spinach is wilted, add tomatoes and cook 5 minutes.  Then add garlic until it is fragrant.   Remove from heat and add cilantro.  Once mixture is cool, spoon it into the poblano pepper.  Top with cheese.  Bake 30 – 45 minutes. Serves 4 - 6

Dessert:  Rice Pudding

1 cup uncooked medium-grain white rice

1 teaspoon ginger

2 cinnamon sticks

4 to 5 whole cloves

2 cups water

1 can (12 fl. oz.) sweetened condensed Milk

1 can (13.5 fl. oz.) coconut milk

1 can evaporated milk

1 teaspoon salt

1 cup granulated sugar

1/2 cup raisins

Ground cinnamon powder for garnish

COMBINE water, rice, cinnamon stick and salt in medium saucepan. Bring to a boil; reduce heat to low. Cover and simmer 20 minutes.

STIR in sweetened condensed milk, evaporated milk and milk. Simmer uncovered, stirring frequently, about 20 to 25 minutes or until rice is tender. Remove cinnamon stick.

STIR in raisins. Pudding thickens as it cools. Sprinkle with ground cinnamon before serving. Serve warm or chilled. Store covered in refrigerator.