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Chocal-Oats No-Bake Cookies
Preparation time: <20 minutes. Makes 10-12.
– 1 cup chocolate chips/chocolate melting wafers
– ½ cup rolled oats
– ½ cup mini marshmallows (optional)
1) Line a cookie sheet (or any tray/plate you have on hand) with wax paper.
2) Melt the chocolate. You can do this using a microwave, or by placing a bowl over a pot filled with simmering water – this pseudo “double-broiler” setup will prevent the chocolate from burning.
3) Once the chocolate has melted, stir in the oats. Then, add the marshmallows (or any other mix-ins of your choice!).
4) Drop spoonfuls of the mixture onto the cookie sheet and place it in the refrigerator to set (about 5-10 minutes).
– The variations on this recipe are endless! Try using dark chocolate and adding dried fruit or nuts instead of marshmallows for a healthier version, or pairing milk chocolate and toffee bits if you have a sweet tooth.
– This recipe is gluten-free, but make sure to check the packaging of your oats to ensure they come from a gluten-free facility if you have any gluten sensitivities.
– One box of macaroni and cheese (i.e. kraft dinner)
– ½ small onion, diced
– 1 medium carrot diced
– 1/3 cup each, frozen or canned peas and corn
– ½ cup milk
– 2 tbsp butter
– ½ tsp cumin
– ½ tsp coriander
– ¼ tsp turmeric
– ¼ tsp black pepper
– ½ tsp chili powder
– Dash of salt
1) Put a pot of water to boil and once is it boiling, add in the pasta.
2) In a frying pan, melt the butter and add in the onions. Sauté for 2 minutes, then add the rest of the vegetables and the spices and salt.
3) Stir and let this cook together until the carrots are tender. If the mixture gets too dry and sticks to the pan, add water as needed (just enough to keep it moist).
4) When the veggies are cooked, add in the milk (more or less, depending on how you like it).
5) Bring this to a simmer and add in the cheese powder. Stir until all the lumps are gone.
6) Drain the cooked pasta and stir it into the sauce and veggies.
7) Top with ketchup, grated cheese or chopped green onions.
– Be creative and use veggies you have on hand – everything from spinach to bell peppers can be added.
– If you need and extra shot of protein stir in some drained/rinsed canned beans (if you are vegetarian) or shredded chicken.
– Not all of the spices are needed either! Curry powder is just as good as the separate spices. Adjust the spices to your preference.
– Serves 2-4 people
– 1 can of baked beans in tomato sauce
– 1 cup shredded cheese
– Some ground pepper
– Some chopped fresh veggies (onions, bell peppers, spinach, tomatoes, lettuce)
1) Warm up the beans on the stove or in the microwave and stir in the pepper.
2) Place the beans down the center of the tortilla.
3) Top with veggies and cheese.
4) Roll up the tortilla and serve.
– Tortillas can be replaced by a flattened out piece of soft bread.
– 1 can of beans will feed 4 people.
– Keep it vegan by omitting the cheese or top with scrambled eggs for breakfast.
– You can even sauté the veggies with seasoning (like salt, pepper, oregano, cumin, basil) to warm up the dish.
Tuna Rice Steak
Preparation Time: ~30 minutes
- 2 Eggs
- 1 Can of Tuna
- 1 Can of Whole Kernel Corn
- 1/2 Cup of Rice
- 2 Tablespoons of Beef Broth
- Dash of Salt and Pepper
- Optional Vegetables: Onion, Green pepper, Carrot, Mushrooms
1. Wash rice in cold water and drain. Add water in a 1:1 ratio with the rice into a rice cooker and cook for about 15 minutes or when complete.
2. Crack and whisk 2 large eggs in a mixing bowl. Add a pinch of salt and pepper to the egg.
3. Wash and dice up leftover or any of your favorite vegetables into small cubes. Place the vegetables into the mixing bowl and stir.
4. Open the can of tuna and drain out the water. Add the remainder of the tuna into the mixing bowl.
5. Open the can of beef broth and add 2 tablespoons into the mixing bowl for flavor.
6. When the rice is cooked, allow it to cool for about 5 minutes then add the rice to the mixing bowl containing the eggs and vegetables and stir.
7. On an oiled and heated frying pan, use a spoon to place the mixture onto the frying pan in the size and shape of a single portion of steak. Fry until each side is slightly brown and crispy.
8. Serve with ketchup or any other sauce.
- Purple Cabbage
- Green Cabbage
1. Cut both the purple and green cabbage into long, thin strips in equal proportions. Wash the cabbage.
2. Place cabbage in a bowl and fill it up with water for soaking to remove the bitterness.
3. In a small bowl, mix ketchup and mayonnaise in equal proportions to make the dressing.
4. Drain the cabbage after about 5 minutes and serve with the dressing.
Italian Pizza Bites
On the crackers of your choice place a slice of mozzarella cheese, some spaghetti sauce or chopped canned tomato and a leaf of basil
Scramble as many eggs as you would like, toss in a bit of cumin and paprika as you stir. Top with salsa, sour cream (or plain yogurt) and grated cheese
Chopped canned tomatoes, corn, chopped green peppers and ground pepper
In a pot heat a can of condensed cream of mushroom soup with one can of drained tuna, whatever green veggies you have on hand and a palmful of grated cheese. Cook pasta in a separate pot then blend with the soup mixture, pour into a pan and top with crushed potato chips. Broil until the chips are golden brown.
Lazy apple pie
Chop 2-3 apples and toss into a pot on medium heat with 1 tbsp lemon juice and as much cinnamon sugar as you like. Stir until the apples are tender.
Office Hours (Spring/Summer):
Tuesday-Friday: 12PM-4PM (excluding Stat Holidays). We are closed on Mondays during the Spring/Summer
Office Hours (Fall/Winter Semester):
Monday to Friday: 9AM to 5PM (excluding Stat Holidays)
Campus Food Bank Society
1-81 Students' Union Building
8900 114 Street
University of Alberta
Edmonton, AB T6G 2J7
Phone: (780) 492-8677
foodbank [at] su.ualberta.ca