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Crunchy Veggie Wraps

By posts
DateMonday, April 9, 2012 at 2:26PM

Servings: 4

Ingredients
1/2 cup fat-free cream cheese
4 (8-inch) whole wheat tortillas
2/3 cup romaine lettuce, shredded
2/3 cup red cabbage, shredded
1 red tomato, diced
1/4 cup red onions, sliced
1/3 cup carrots, grated

Preparation
Spread 2 Tbsp cream cheese over one side of each tortilla. Divide remaining ingredients evenly among tortillas. Roll up each tortilla. Cut each rolled wrap in half diagonally.

Sweet Corn and Tomato Salad with Fresh Cilantro

By posts
DateThursday, April 12, 2012 at 11:52AM

Servings: 8-10
Fresh corn from a farmers market or a farmstand will taste the sweetest.
Note: Add a can of black beans for a great protein option!

Ingredients
10 ears fresh corn, husked
2 pounds plum tomatoes, cut into 1/2-inch cubes
3/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
1 Tbsp red wine vinegar

Preparation
Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper. Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.

Spanish Pasta Salad

By posts
DateMonday, April 16, 2012 at 2:02PM

Servings: 14

Ingredients
4 cups cooked colorful macaroni
1 1/2 cups salsa, separated
1 cup chopped red onion
2 cups tomato
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup cooked black or red beans
1 cup cooked corn
1 Tbsp cilantro

Preparation
In a bowl, mix macaroni and 1/2 cup salsa. Cool in refrigerator for 30 minutes, then add rest of ingredients. Refrigerate at least 1 hour prior to serving. 

Tomatillo Salsa

By posts
DateMonday, April 16, 2012 at 3:32PM

Serves: 4
Serve with eggs, quesadillas or any of your favorite dishes.

Ingredients
18 medium-size tomatillos, husks removed, washed, and finely chopped (about 2 cups)
1⁄2 cup chopped onion
1⁄2 cup chopped fresh cilantro
1 Tbsp fresh lime juice
1⁄4 tsp salt
1⁄4 tsp sugar
2 serrano chilies, seeds removed and finely chopped

Preparation
Combine all ingredients in a medium bowl. Serve immediately or cover and refrigerate for up to 3 days.

Source
Champions for Change

California Wrap

By classroom friendly, posts
DateMonday, April 9, 2012 at 12:49PM

Servings: 1

Ingredients
1/8 cup shredded cheddar cheese
1 whole wheat tortilla
2 Tbsp shredded carrot
2 Tbsp finely sliced red or yellow pepper
1/4 avocado, cored and sliced
1/4 cup cleaned spinach or arugula
2 Tbsp salsa
Salt and pepper, to taste

Preparation
Spread avocado over the tortilla to within 1/2 inch of the edges. Arrange all the filling ingredients in a row along the center one-third of the tortilla. Sprinkle with salt and pepper to taste. Roll the tortilla up as tightly as possible to enclose the filling without tearing the tortilla. Cut in half crosswise and eat immediately, or wrap both halves in plastic wrap to pack into a lunch bag.

Complementary Lesson
How Much?

Chica’s Chilled Tomato Soup

By posts
DateMonday, April 9, 2012 at 1:21PM

Servings: 3-4

Ingredients
2 tomatoes, diced
1 cucumber, diced
1 bell pepper, diced
46 oz, or 1 large can of tomato or vegetable juice

Preparation
Mash up the diced tomato in a bowl or lightly pulse in blender if desired). Add diced cucumber and diced pepper to the bowl. Pour in the tomato or vegetable juice and stir. Chill for 20-30 minutes in the refrigerator. If juice is already chilled, serve immediately. Serve with whole grain or gluten-free bread or crackers.

Source
Sprout

Sugar Snap Pea Salad

By posts

Servings: 2

Ingredients
8 oz sugar snap peas
1 cup halved cherry tomatoes
1/2 cup grated carrots
1/4 red onion, chopped
1/3 cup low fat yogurt
1/4 cup grated Parmesan cheese
1/4 tsp dried oregano
1/4 tsp dried parsley
1/4 tsp dried rosemary
Salt and pepper, to taste

Preparation
Snap large pea pods in half, and place peas in a salad bowl with cherry tomatoes, carrots, red onion, yogurt, Parmesan cheese, oregano, parsley, rosemary, salt and pepper. Gently toss to combine all ingredients and refrigerate salad for at least 1 hour before serving.

Source
All Recipes

Banana Split Cereal

By classroom friendly, posts
DateMonday, April 9, 2012 at 11:42AM

Servings: 1-2
Who said banana splits were only for desert? Yogurt, cereal and fruit combine to make a powerhouse breakfast! 

Ingredients
1 small ripe banana
1/2 cup frozen blueberries or other fruit
1/2 cup non-fat or low-fat vanilla yogurt
1/2 cup low sugar cereal (Cheerios, Wheaties, Grapenuts, etc.) 

Preparation
Peel the banana and slice it lengthwise (from tip to tip). Wash the blueberries or other fresh fruit. If using another fruit beside blueberries, cut them into small pieces. Spoon the yogurt in a mound in the center of a cereal bowl. Sprinkle the cereal on top of the yogurt. Arrange the banana halves on either side of the yogurt. Sprinkle the top with the blueberries or other fruit.

Complementary Lesson
Fun with Fiber

Source
Smart-Mouth.org

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Banana Wraps

By classroom friendly, posts
DateMonday, April 9, 2012 at 11:49AM

Servings: 1-2
A very easy snack with two ingredients kids love—peanut butter and bananas!

Ingredients:
1 ripe banana 
1/4 cup low sugar natural peanut butter (or other nut butter)
1 whole wheat tortilla

Preparation
Lightly spread peanut butter on one side of the tortilla. Peel banana and roll up tightly in tortilla. Slice into pinwheels and share.

Complementary Lesson
My Plate