Hey Kids Get Cookin’!
Tasty Tostadas
Ingredients
2 cups shredded romaine lettuce
4 tostada shells
2 cups chopped cooked chicken breast
1 cup prepared salsa
½ cup drained, no salt added canned corn
½ cup drained, low sodium canned black beans
¼ cup shredded reduced fat Cheddar or Monterey Jack cheese
Preparation
Place ½ cup shredded romaine lettuce on each tostada shell.
Put chicken and salsa in a small bowl and stir.
Spoon about ½ cup chicken mixture onto each tostada.
Top each tostada with 2 tablespoons corn, 2 tablespoons black beans, and 1 tablespoon cheese. Serve.
Kick’n Chicken Pitas
Ingredients
2 cups shredded romaine lettuce
1 cup red or green seedless grapes,each grape cut in half
1 cup chopped cooked chicken breast, cold
1⁄3 cup crispy chow mein noodles
1⁄3 cup shredded carrots
2 tablespoons sliced green onions
4 tablespoons light Oriental salad dressing
2 whole wheat pita pockets, each cut in half
Preparation
Combine romaine lettuce, grapes, chicken, chow mein noodles, carrots, and green onions in a medium bowl. Mix well with a large spoon
Add dressing to bowl. Mix until ingredients are coated with dressing.
Spoon about 1 cup of mixture into each pita pocket half. Serve.
Spud Stuffers
Western Topping
Ingredients
2 tablespoons light sour cream
2 tablespoons shredded reduced fat Cheddar cheese
2 tablespoons chopped tomatoes
2 tablespoons finely chopped green bell pepper
1 tablespoon sliced green onion
½ teaspoon bacon bits
Preparation
Let your baked potato cool slightly. Carefully cut open the top.
Place sour cream inside the potato and use a fork to mix.
Add cheese, tomato, bell pepper, green onion, and bacon bits to the top of the potato. Serve.
Veggie-Cheese Topping
Ingredients
2 tablespoons light sour cream
2 tablespoons chopped broccoli
2 tablespoons chopped yellow squash
1 tablespoon water
2 tablespoons shredded reduced fat Cheddar cheese
tablespoon sliced green onion
Preparation
Let your baked potato cool slightly. Carefully cut open the top
Place sour cream inside the potato and use a fork to mix.
Combine broccoli, squash, and water in a microwave safe bowl. Cover the bowl with a lid or plastic wrap. Be sure to leave a little opening for the steam to get out.
Microwave on high for 2 minutes. Use a pot holder to remove the bowl from the microwave because it may be hot.
Let stand for 1 minute and then remove lid. Drain water.
Spoon broccoli and squash onto the baked potato. Top the potato with cheese and green onion. Serve.
Veggie Tortilla Roll-Up
Ingredients
4 (7-inch) whole wheat tortillas
8 tablespoons (½ cup) nonfat cream cheese
2 cups shredded romaine lettuce or fresh spinach
1 cup chopped tomatoes
½ cup chopped bell pepper (red, green, orange, yellow, or a mixture)
½ cup chopped cucumber
¼ cup canned diced green chilies
¼ cup sliced ripe olives, drained
Preparation
Spread each tortilla with 2 tablespoons cream cheese.
Top each tortilla with lettuce, tomato, bell pepper, cucumber, chilies, and olives. Divide the ingredients so that each tortilla gets about the same amount.
Roll each tortilla. Serve.
Quick Stir-Fry
Ingredients
1½ cups water
¾ cup uncooked brown rice
1 tablespoon olive oil
8 ounces lean ground turkey(93% lean, 7% fat)
4 teaspoons low sodium soy sauce
3 cups frozen vegetables (such as broccoli, carrots, bell peppers, pea pods)
½ teaspoon ground black pepper
Preparation
In a heavy saucepan, bring water to a boil. Add rice and cover the pan. Reduce heat to low. Cook 30 to 40 minutes or until rice is tender. Remove pan from heat using a pot holder
In a large skillet, heat oil over medium heat. Add ground turkey. Cook and stir for about 5 minutes or until meat is no longer pink. Reduce heat to low.
Stir in soy sauce.
Add cooked rice, vegetables, and black pepper. Increase heat to medium-high. Cook and stir for about 5 minutes or until vegetables are tender and mixture is hot.
Spoon even amounts onto 4 plates. Serve.
Peachy Peanut Butter Pita Pockets
Ingredients
2 medium whole wheat pita pockets
¼ cup reduced fat chunky peanut butter
½ apple, cored and thinly sliced
1 banana, thinly sliced
½ fresh peach, thinly sliced
Preparation
Cut pitas in half to make 4 pockets and warm in the microwave for about 10 seconds to make them softer.
Carefully open each pocket and spread a thin layer of peanut butter on the inside
Fill with a combination of apple, banana, and peach slices. Serve.
Fudgy Fruit
Ingredients
2 tablespoons semi-sweet chocolate chips
2 large bananas, peeled and cut into quarters
8 large strawberries
¼ cup chopped unsalted peanuts
Preparation
Place chocolate chips in a small microwave safe bowl. Heat on high for 10 seconds and stir. Repeat until chocolate is melted, about 30 seconds.
Place fruit on a small tray covered with a piece of waxed paper. Use a spoon to drizzle the melted chocolate on top of the fruit.
Sprinkle the fruit with chopped nuts
Cover the fruit and place in the refrigerator for 10 minutes or until the chocolate hardens. Serve chilled.