Category

snack

Vegetable Quesadillas

By | corn, posts, side dish, snack, vegetarian
DateMonday, April 16, 2012 at 4:39PM

Servings: 4
Enjoy this healthier version of a classic snack. You can easily add other vegetables that you have on hand.

Ingredients
Nonstick cooking spray
1⁄2 cup chopped green bell pepper
1⁄2 cup corn (fresh or frozen and thawed)
1⁄2 cup sliced green onion
1⁄2 cup chopped tomato
2 Tbsp chopped fresh cilantro
4 (6-inch) flour tortillas
1⁄2 cup shredded reduced fat Cheddar or Monterey Jack cheese

Preparation
Spray a medium skillet with nonstick cooking spray. Sauté bell pepper and corn until softened, about 5 minutes. Add green onion and tomato; cook for several minutes more until heated through; stir in cilantro. Heat tortillas in a large skillet over high heat. Place equal amounts of cheese and vegetables on each tortilla; fold in half and continue to cook until cheese is melted and tortilla is crisp and lightly browned.

Source
Champions for Change

Asian Broccoli Salad

By | broccoli, cabbage, classroom friendly, posts, salad, snack, vegan, vegetarian

Ingredients
4 heads of broccoli
1 carrot
2 oz sunflower seed
4 oz bok choy or savoy cabbage
1 can mandarin oranges

Dressing
2 tsp sesame oil
1 Tbsp rice wine vinegar
1 Tbsp tamari/low sodium soy sauce
1 clove garlic
1 Tbsp grated ginger

Preparation
Cut broccoli into bite sized pieces and blanch in salted hot water and then shock in cold water. Grate carrot and julienne bok choy (or cabbage). Combine with broccoli. Drain liquid from oranges, then mix with vegetables and sunflower seeds.

Complimentary Lesson
Grocery Bag Botany

Source
Corey Ferguson

Banana Split Cereal

By | classroom friendly, dessert, posts, snack, vegetarian
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, snack, vegan, vegetarian
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

Funny Face Carrot Salad

By | carrots, classroom friendly, posts, salad, snack, vegetarian
DateThursday, April 12, 2012 at 11:33AM

Servings: 1-2

Ingredients
2 carrots
1/2 cup low-fat vanilla yogurt
1 small can crushed pineapple
Raisins

Preparation
Peel carrots. Roll up a few long shavings and save them for “hair” on a final salad. Grate carrots with a grater. Drain can of crushed pineapples in a strainer, using a spoon to push out the juice. Toss pineapple with carrots, then add vanilla yogurt. Spoon some salad onto a plate. Make a smiling face with raisins. Style carrot “hair”, and serve.

Complementary Lesson
A for Vitamin A because carrots are high in Vitamin A.

Tropical Trail Mix

By | classroom friendly, posts, snack, vegan, vegetarian

Servings: 2
This trail mix is really easy to make and is always a great hit with kids. Make sure that all of the dried fruits do not have sugar added.

Ingredients
1/2 cup banana chips
1/4 cup shredded coconut
1/4 cup raisins
1/2 cup dried pineapple and mango (or other dried fruit-no sugar added)
1/4 cup sunflower seeds

Preparation
Mix all ingredients together in a bowl and enjoy.

Complementary Lesson
Drinking Sugar

Yum Toasted Pumpkin Seeds

By | posts, snack, vegan, vegetarian
DateMonday, April 16, 2012 at 2:29PM

Servings: 2

Ingredients
1 small or medium pumpkin
Olive oil
Salt

Preparation
Preheat oven to 250°F. Separate seeds from pumpkin pulp and place in a bowl of water. Scoop seeds out into a colander and wash until seeds are free of pulp. Spread on a cookie sheet. Drizzle with olive oil and sprinkle with salt. Toast in oven for about an hour.

Cauliflower Curry (Gobi Masala)

By | posts, side dish, snack, vegetarian
DateMonday, April 9, 2012 at 1:16PM

Servings: 2

Ingredients
1 cup of cauliflower florets
1 1/2 onion finely chopped
2 Tbsp tomato paste or 1 chopped tomato
2 tsp cilantro
2 tsp plain yogurt (or sour cream)

Spice Powder
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp turmeric
1/2 tsp cumin powder

Grind together:
1 tsp poppy seeds
2 tsp of cashews

Grind together:
3 cloves of garlic
2 green chilies
Small piece of ginger

Preparation
Chili Paste
Grind ingredients into a fine paste. Add salt to taste. If you don’t want to make the paste, substitute as follows: 3 tsp minced or dried garlic, 2 tsp dry ginger and 1 tsp salt. Add fresh chilies in with the onions.
Cauliflower
Heat 2 Tbsp oil in a pan and add the chopped onions and sauté till golden brown. Add ginger, garlic, green chili paste and sauté. Add the tomato (fresh or paste) and sauté for 2 minutes. Add all the spice powder and cook for about 5 minutes over a medium low heat. Add the yogurt (or sour cream) and sauté till the yogurt is well blended. Now add the cauliflower florets and sauté them well turning all sides to coat with the masala (spice mix) add alll dry spices at this time and cook them covered for 2 minutes. Add the cashew poppy seed paste and 1/2 cup of water. Cook covered for 5-6 minutes. If you are not using the paste just add water. Garnish with cilantro leaves and serve hot.

Source
Priya’s Kitchen
Adapted by Meg Paccione

Squash Pickles

By | food preservation, posts, snack

Servings: 3 jars

Ingredients
8 cups yellow summer squash, sliced
2 cups sliced sweet onion
1 Tbsp non-iodized salt
1 cup diced green bell pepper
1/2 cup diced red bell pepper
2 cups cider vinegar
3 1/2 cups sugar
1 tsp celery seeds
1 tsp mustard seed

Preparation
Combine squash and onion slices in a large glass bowl. Sprinkle with salt and let stand one hour. Add green pepper, vinegar, sugar, celery seeds and mustard seeds. Transfer to a large pot and bring to a boil. Pack in clean jars that have been rinsed with boiling water. Place hot filled jars in large pot of simmering water. Water should come 3/4ths of the way up the side of the jar. Start timer when water returns to a boil with jars in it; process 10 minutes. Seal by tightening lids after the jars have cooled. Must be stored in the refrigerator.

For information on safe food preservation techniques see Colorado State University Extension website.

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Vegetable Quesadillas

By | corn, posts, side dish, snack, vegetarian
DateMonday, April 16, 2012 at 4:39PM

Servings: 4
Enjoy this healthier version of a classic snack. You can easily add other vegetables that you have on hand.

Ingredients
Nonstick cooking spray
1⁄2 cup chopped green bell pepper
1⁄2 cup corn (fresh or frozen and thawed)
1⁄2 cup sliced green onion
1⁄2 cup chopped tomato
2 Tbsp chopped fresh cilantro
4 (6-inch) flour tortillas
1⁄2 cup shredded reduced fat Cheddar or Monterey Jack cheese

Preparation
Spray a medium skillet with nonstick cooking spray. Sauté bell pepper and corn until softened, about 5 minutes. Add green onion and tomato; cook for several minutes more until heated through; stir in cilantro. Heat tortillas in a large skillet over high heat. Place equal amounts of cheese and vegetables on each tortilla; fold in half and continue to cook until cheese is melted and tortilla is crisp and lightly browned.

Source
Champions for Change