Cinnamon Apples

Kirsten Ellsworth

6 cups sliced peeled apples
3/4 cup sugar
2 T flour
1 tsp cinnamon
1/8 tsp nutmet
1 T lemon juice
1/2 tsp salt

Mix and put mixture over sliced apples in a grease baking dish. Bake at 400 degrees for 15 minutes or until as soft as desired.

Recipes Kids Can Make

FRUIT KABOBS
Marcie Tullis
slices of apple
banana cut into 1 in pieces
red grapes
green grapes
Pineapple chunks
yogurt
dried coconut
Skewers

Set out fruit so it is easy to get to. Sprinkle coconut onto a plate and pour the yogurt on a plate too. Take skewer and put as much fruit on it as you want. Roll the skewered fruit in the yogurt then roll it in the coconut. YUMMY


FROZEN YOGURT POPS
Marcie Tullis
Your favorite flavor of yogurt
paper cups
Popsicle sticks
Plastic wrap
Pour yogurt into cup about 3/4 of the way to the top. Place popsicle stick in the middle of the yogurt. Use the plastic wrap to cover and also to hold the stick in the middle by punching a hole through it to keep the stick upright. Freeze over night. Peel off paper cup

PEACH FREEZE
Marcie Tullis
Ingredients:
1/2 c. milk
1 c. sliced peaches (they can be either fresh or canned)
1 tsp. sugar
Utensils:
ice cube tray
blender
serving dishes
Directions:
Pour the milk into an ice cube tray and freeze until solid.
Pop the "milk cubes" out of the tray and put them into the blender. Then put the peaches and sugar into the blender.
Put the lid on the blender and blend on high speed until everything is all mixed together and very smooth.
Pour your Perfect Peachy Freeze into serving dishes and serve right away.

PRETZELS
Marcie Tullis
Prep time: about 30 minutesIngredients:
1 tbsp. yeast
1/2 c. warm water
1 tsp. honey
1 1/3 c. flour
1 tsp. salt
Utensils:
small bowl
mixing spoon
medium-size bowl
cutting board, sprinkled with flour
baking sheet, sprayed with nonstick spray
measuring cups and spoons
Directions:
Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
Put the yeast in a small bowl with the water and honey. Stir a little, then let the mixture sit for 5 minutes.
Mix the flour and salt together in a medium-size bowl.
After the 5 minutes is up, check on the yeast mixture. It should be bigger than before and a little bubbly. Add this mixture to the flour and salt mixture.
Stir everything together. Use a spoon to start. Finish with your hands. The dough is ready when it's still a little crumbly and flaky.
Put the dough on the cutting board and knead it like you are playing with clay. Knead it into one big ball.
Break off a piece of dough that's about the size of a big gumball or superball. Use your hands to roll it into a skinny snake.
Twist the snake into a medium-size pretzel shape, and put it on the cookie sheet. Do this with all the dough, making 12 pretzels.
Bake your pretzels for 10 minutes. Let them cool and take a bite!
Serves: 12

STRAWBERRY SMOOTHIES
Marcie Tullis
Ingredients:
2 ice cubes
1 c. milk
1/3 c. cottage cheese
2/3 c. frozen strawberries
1 1/2 tsp. sugar
1 tsp. vanilla extract
Utensils:
blender
serving glass
measuring cups and spoons
Directions:
Pour all of the ingredients into the blender.
Put the lid on the blender and blend for 45 to 60 seconds until smooth.
Pour your smoothie into a glass and enjoy!

STRAWBERRY BARS
Marcie Tullis
Ingredients:
1 c. flour
1 c. rolled oats
1/2 c. butter or margarine, softened
1/3 c. light brown sugar
1/4 tsp. baking powder
1/8 tsp. salt
3/4 c. strawberry jam
Utensils:
oven
large bowl
square (8" X 8") pan coated with nonstick spray
large spoon
knife
measuring cups and spoons
Directions:
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a large bowl, mix everything together except the strawberry jam.
Measure out 2 cups of this mixture. Leave the rest in the bowl, and set it aside.
Take the 2 cups of the mixture and press it into the bottom of the pan. You can use your hands or a spoon. Make sure you cover the entire bottom of the pan!
Using a large spoon, spread the strawberry jam on top of the mixture in the pan. Spread it evenly all over.
Take the mixture that was left in the bowl, and spread it over the strawberry jam. Press it down lightly.
Bake for 25 minutes. Remove the pan from the oven, and allow it to cool for at least 15 minutes.
Cut the bars into 12 squares to eat and share!
Serves: 12


TINY PIZZA'S
Marcie Tullis
Ingredients:
1 standard-sized bagel, cut in half
tomato sauce
shredded mozzarella cheese
toppings like diced green pepper, chopped onion, or chopped tomato (whatever you like)
seasonings like oregano, basil, and pepper
Utensils:
oven
knife
baking sheet
Directions:
Set the oven to low heat.
Spread tomato sauce on each bagel half.
Sprinkle the shredded cheese all over the tomato sauce on each half.
Add your favorite toppings.
Put a light sprinkling of seasonings on each half.
Put your bagel halves on the baking sheet.
Bake in the oven on low heat for about 5 to 8 minutes. You'll know they're done when the cheese is bubbly.
Let cool for a minute, then enjoy your tiny pizzas!
Serves: 1

NACHO'S
Marcie Tullis
Ingredients:
1 14-oz. bag tortilla chips
1 1/2 c. salsa
2 c. shredded cheddar cheese
6 oz. olives
Utensils:
oven baking sheet lined with aluminum foil spoon
Directions:
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Spread tortilla chips on baking sheet.
Using a spoon, spread salsa over tortilla chips.
Sprinkle cheese and olive pieces on top of tortilla chips. Bake for about 5 minutes. Remove from oven, let cool slightly, and dig into your nachos!
Serves: about 7

Chicken Reinvented!

Transform a staple into an exotic feast with out-of-the-ordinary (but easy-to-find) ingredients The Star: Chicken breast.

Whether you eat it because it's low in fat or because it may help you lose fat and keep muscle (credit the amino acid leucine), chicken delivers sound nutrition--and endless options.

Shopping List

• 2 limes

• 1 lg cucumber

• 1 lb carrots

• 1/2 lb fresh snow peas

• 2 red bell peppers

• Fresh cilantro, basil, mint

• 1 piece fresh ginger

• 1 sm head garlic

• 3-4 lb chicken breast

• 1 sm jar peanut butter

• 1 sm jar honey

• 1 can fat-free reduced-sodium chicken broth

• Red-pepper flakes

• Kosher salt

• Toasted sesame oil

• Peanut oil

• Reduced-sodium soy sauce

• Rice wine vinegar

• Miso paste*

• Chile paste*

• 1 pkg rice-paper sheets*

•1 pkg rice vermicelli*

• 1 pkg soba noodles*

*Sold in Asian markets and natural food stores or via asianwok.com.

1. Make This First:

Grilled Ginger-Soy Chicken

• 1/4 c reduced-sodium soy sauce

• 2 Tbsp minced fresh ginger

• 2 Tbsp honey

• 2 Tbsp miso paste

• 1 Tbsp minced garlic

• 2 tsp toasted sesame oil

• 1/4 tsp red-pepper flakes

• 8 boneless, skinless chicken breast halves (3-4 lb)

• 1/2 tsp kosher salt

Time: 30 minutes + marinating time

Servings: 8

1. Combine soy sauce, ginger, honey, miso, garlic, oil, and red-pepper flakes in shallow baking dish or large resealable plastic bag. Add chicken, turn to coat, cover, and chill at least 2 hours.

2. Heat grill to medium for indirect heat. If using charcoal grill, position coals on one-half of grill. If using gas grill, heat one side to high, the other to low. Lightly oil grill grates.

3. Remove chicken from marinade. Discard marinade. Season chicken with salt.

4. Grill chicken 10 minutes over hottest section of grill, turning once. Move to cooler section of grill and cook 10 minutes longer or until thermometer inserted into thickest part registers 165°F.

Nutritional Info Per Serving 210 cal, 40 g pro, 4 g carb, 3 g fat, 0.5 g sat fat, 99 mg chol, 0 g fiber, 423 mg sodium

2. Make It a Salad:

Soba Noodle Salad with Snow Peas

• 8 oz dry soba noodles or whole wheat spaghetti

• 2 Tbsp honey

• 2 Tbsp freshly squeezed lime juice

• 2 Tbsp rice wine vinegar

• 2 Tbsp reduced-sodium soy sauce

• 1 Tbsp grated fresh ginger

• 1/4 tsp red-pepper flakes

• 2 Tbsp peanut oil

• 2 c julienned fresh snow peas

• 2 red bell peppers, thinly sliced lengthwise

• 1 c grated carrots

• 1/4 c coarsely chopped fresh cilantro

• 2 c shredded Grilled Ginger-Soy Chicken

Time: 15 minutesServings: 6 (12 c total)

1. Cook noodles per package directions. Rinse with cold water, drain, and set aside.

2. Whisk together honey, lime juice, vinegar, soy sauce, ginger, and red-pepper flakes in large bowl. Whisk in oil in steady stream.

3. Add noodles, snow peas, bell peppers, carrots, cilantro, and chicken to bowl and toss well. Season with salt to taste.

Nutritional Info Per Serving 292 cal, 19 g pro, 45 g carb, 5.5 g fat, 1 g sat fat, 26 mg chol, 4 g fiber, 388 mg sodium

3. Or Make it an Appetizer:

Summer Rolls with Peanut Dipping SauceSauce

• 1/2 c fat-free reduced-sodium chicken broth

• 1/3c peanut butter

• 2 Tbsp reduced-sodium soy sauce

• 1 Tbsp freshly squeezed lime juice

• 1 Tbsp rice wine vinegar

• 1-2 tsp chile pasteRolls

• 2 oz dry rice vermicelli (thin Asian rice-flour noodles)

• 8 round (8"-9"diameter) rice-paper sheets (aka spring roll wrappers) or lg lettuce leaves

• 1/2 c basil leaves

• 1 c julienned cucumber, with peel

• 1 c julienned carrots

• 1 c thinly sliced Grilled Ginger-Soy Chicken

• 1/2 c mint leavesTime: 25 minutes

Servings: 8

1. Combine sauce ingredients in small saucepan over medium-low heat. Cook, whisking until smooth, 2 to 3 minutes. Remove from heat and set aside.

2. Cook rice vermicelli per package directions (cooked yield should be about 1 cup). Rinse with cold water and drain.

3. Soak 1 rice-paper sheet in warm water 30 to 90 seconds or until soft. Carefully transfer to clean towel and blot dry. Place 3 or 4 basil leaves along bottom third of sheet (leaving 1/2" margin along edges). Layer 1/8 cup of the rice vermicelli on top of basil, followed by 1/8 of the cucumber, carrots, chicken, and mint leaves. Starting from the bottom, roll rice paper around the filling. Fold sides up and continue rolling until roll is sealed completely. Repeat with remaining sheets and filling. Cut each roll in half crosswise and serve with peanut sauce.

Nutritional Info Per Serving 134 cal, 8 g pro, 11 g carb, 7 g fat, 1 g sat fat, 10 mg chol, 2 g fiber, 254 mg sodium

Appetizers Snacks and Sandwiches

Appetizers Snacks and Sandwiches

Party Pesto Wheels
Melissa Monson
1 tube (8 oz.) refrigerated crescent rolls
1/3 c prepared pesto sauce
1/4 c roasted sweet red peppers, chopped
1/4 c grated Parmesan cheese
1 c pizza sauce, warmed
Unroll crescent dough into two long rectangles; seal seams and perforations. Spread each with pesto; sprinkle with red peppers and Parmesan cheese. Roll each jelly-roll style, starting with a short side. With a sharp knife or piece of thread, cut each roll into 10 slices. Place cut side down 2 in. apart on two ungreased baking sheets.
Bake @ 400 for 8-10 min. or until golden brown. Serve warm with pizza sauce.

Bacon-Stuffed Mushrooms
Melissa Monson
1 (8 oz.) pkg. cream cheese, softened
1/2 c real bacon bits
1 Tbsp. chopped green onion
1/4 tsp. garlic powder1 lb. whole fresh mushrooms, stems removed
In a small bowl, beat cream cheese until smooth. Stir in the bacon, onions and garlic powder. Spoon into mushroom caps. Place on an ungreased broiler pan. Broil 4-6 in. from the heat for 4-6 min. or until heated through. Serve warm. Yields: abt. 2 dozen.

Pita Chips With Hummus
Mindy Butler
2 whole wheat pita bread rounds
2 teaspoons ground cumin
1 15-ounce can garbanzo beans (chickpeas), drained, liquid reserved2 tablespoons
fresh lemon juice
1 tablespoon extra-virgin olive oil1 small garlic clove, peeled
Preheat oven to 350°F. Cut each whole wheat pita bread round horizontally along folded edges, forming 4 rounds total. Stack pita rounds on work surface; cut stack into 8 wedges, forming 32 wedges total. Place pita wedges in single layer on baking sheet. Bake until wedges are crisp and golden, about 10 minutes. Cool completely.
Stir cumin in small dry skillet over medium-low heat until fragrant, about 30 seconds. Remove from heat. Combine garbanzo beans, 3 tablespoons reserved garbanzo bean liquid, lemon juice, oil, garlic, and cumin in processor. Puree until smooth, adding more garbanzo bean liquid by tablespoonfuls for desired consistency. Season to taste with salt and pepper. Transfer dip to bowl. (Pita chips and dip can be prepared 4 days ahead. Store chips in re-sealable plastic bag at room temperature. Cover and refrigerate dip.) Serve dip with pita chips.

Light and Creamy Guacamole
Mindy Butler
Plain nonfat yogurt adds texture while adding a nice tang. To thicken the yogurt properly, it needs to be drained, so begin preparing the guacamole at least two hours ahead.
1 1/2 cups plain nonfat yogurt
1 large ripe avocado, peeled, pitted, diced
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro1 teaspoon fresh lemon juice
1/4 teaspoon ground cumin
Fresh cilantro sprigs
Line strainer with double later of cheesecloth. Set strainer over bowl. Add yogurt to strainer. Let drain in refrigerator until yogurt is very thick, at least 2 hours or overnight. Discard liquid. Place yogurt in processor. Add avocado and next 4 ingredients to processor. Puree until smooth. Season with salt and pepper. Transfer to bowl. It can be prepared 6 hours ahead. Cover and refrigerate. Place guacamole in center of platter. Garnish with cilantro sprigs. Makes 1 3/4 Cups.

Fruit Pizza
Melissa Monson
Crust:2 c flour
2 cubes butter
4 Tbsp. powdered sugar
Cut margarine in flour and sugar. Spread on cookie sheet.
Bake @ 350 until golden. After cooling, spread filling.
Filling:8 oz cream cheese
1 c powdered sugar
1 small container Cool Whip
Top with fruit of your choice: bananas, mandarin oranges, apples, strawberries, raspberries, etc.

Cheddar Cheese Ball
Melissa Monson
1 c. finely shredded cheddar cheese
1 3-oz. pkg. cream cheese
1 Tbsp. diced pimento or 1/4 c. crumbled blue cheese
2 Tbsp. butter
1 Tbsp. milk
1 tsp. worcestershire sauce
1 Tbsp. finely chopped green onion
1/3 to 1/2 c. snipped parsley or finely chopped walnuts or pecans
Mix together and roll into a ball roll in chopped nuts or crushed crackers and wrap in plastic wrap and refrigerate until use.
Serve with crackers.

Tumeric Couscous with pine nuts and grapes
Mindy Butler
This side dish is inspired by Middle-Eastern and Asian cuisines
2 green-tea bags
½ tb salt
1 tsp turmeric powder
1 ½ c couscous
3 garlic cloves minced
1/3 c olive oil
1 c halved grapes
1 sm cucumber peeled diced
¾ c pine nuts toasted
¼ c shredded fresh basil
In a medium saucepan, bring two cups of water to a boil. Add tea bags. Remove from heat and steep tea for 2 minutes. Remove and discard tea bags. Add salt, turmeric, and couscous to pan. Stir and cover. Simmer over very low heat for 5 minutes or until the liquid is absorbed. Remove from heat and let stand for 2 to 3 minutes. Add lemon juice, garlic, and oil; fluff with a fork. Let it cool a bit. Stir in grapes and cucumber. Garnish with pine nuts and basil.

Seasoned Rice
Liz Fielding
Great with chicken!
Saute:
1 stalk celery (chopped)
1 small onion (chopped)
1/3 c. butter
Add:
1 1/2 c. uncooked rice
1 T. parsley
2 chicken boullion cubes
2 c. hot water
1/2 tsp. thyme
dash pepper
Stir together. Bake covered in a 9x13 pan for 45 min. to 1 hr at 350 degrees.

Moroccan Garbanzo Bean and Feta Pitas
Mindy Butler
If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander or chopped cilantro, cinnamon, and cayenne pepper.
1/2 cup olive oil
4 teaspoons Moroccan spice blend
1 15-oz can garbanzo beans(chickpeas) drained
1/2 cup chopped red onion
1 1/2 cups coarsely chopped seeded tomatoes
1 cup coarsely crumbled feta cheese
1 1/2 cups coarsely chopped & peeled cucumbers
1/3 cup white wine vinegar1/3 cup chopped fresh Italian parsley
Plain yogurt
4 whole pita bread rounds, halved crosswiseWhisk together olive oil, white wine vinegar, and Moroccan spice blend in medium bowl. Place drained garbanzo beans in large bowl and mix in enough vinaigrette to coat. Let stand 10 minutes to allow flavors to blend.
Add tomatoes, cucumbers, feta cheese, red onion, and parsley to garbanzo beans. Mix in enough vinaigrette to coat. Then season bean salad to taste with salt and pepper. Fill pita halves with bean salad and top with dollop of yogurt. Place 2 pita halves on each of 4 plates; pass remaining vinaigrette separately. Makes 4 servings.
Serve with: Romaine salad and bowls of mixed green and black olives.

Baked Apple or Pear Grilled Cheese Sandwich
Mindy Butler
“The first time I had this was at a strange little diner in Harlem. I didn’t know what I was getting myself into, but now it’s a favorite!”
1 fruit (apple or pear)
Cheese to preference (apples taste great with sharp cheddar, pears with mozzerella or a mild cheddar, but try munster too)
Whole grain Bread (croissants if you want to spoil yourself)
Slice the apple not into wedges, but in half and then into slices like the half were a loaf of bread, core last by simply slicing out the core when the slice is laid on its side.
Place a layer of fruit on the bread and then layer on some cheese. Bake at 400 for 5-10 minutes until the cheese is melted and the fruit is warm and soft. Enjoy!