Food Samples at 9/30/08

Nutrition Meeting

 

Layered Bean Dip:

Layer one 15 oz can fat free refried beans, 2 cups salsa, 2 cups shredded lettuce, 1 cup chopped tomato, and 2 cups shredded cheese (Cabot 50% Reduced Fat Sharp Cheddar). Serve with chips below.

 

Whole Wheat Tortilla Chips:

cut whole wheat tortillas into eighths, place on a cookie sheet, spray with Pam, salt and bake for 8 minutes at 350 degrees

 

Whole Wheat Pita Chips:

Cut whole wheat pita bread into sixths, separate tops from bottoms, place on cookie sheet, spray with Pam, salt and bake 8 minutes at 350 degrees

 

Cucumber Yogurt Dip #1:

Mix 1 c. plain nonfat yogurt with 1/3 c. light sour cream, add about ½ c shredded cucumber, season with garlic, lemon juice, salt and pepper.

 

Cucumber Yogurt Dip #2:

Mix 1 c. plain nonfat yogurt with 1/3 c tahini (sesame seed paste), add about ½ c shredded cucumber,    season with garlic, lemon juice, chopped fresh dill, salt and pepper.

 

Fruit Salsa:

Finely dice desired fruits – we had apple, pear, peach, crushed pineapple, kiwi and blueberries. (I added the kiwi and blueberries at the end – the kiwi is so soft and tender I was afraid it might get too smooshy if mixed in earlier; I added the blueberries at the end so they wouldn’t stain all of the other fruits purple!)

 

Whole Wheat Tortilla Chips with Cinnamon Sugar:

cut whole wheat tortillas into eighths, place on a cookie sheet, spray with Pam, sprinkle with cinnamon sugar* and bake for 8 minutes at 350 degrees

 

Whole Wheat Pita Chips with Cinnamon Sugar:

Cut whole wheat pita bread into sixths, separate tops from bottoms, place on cookie sheet, spray with Pam, sprinkle with cinnamon sugar*, and bake 8 minutes at 350 degrees

*you can use cinnamon and a sweetener like Splenda or Sweet-n-Low instead of sugar

 

Ginger Snaps with Lemon Topping #1

Mix one 8 oz package fat free cream cheese with about 2 TBS fresh lemon juice and 1 TBS honey (more or less according to your own tastes); spread on top of ginger snaps or spread between two cookies to make sandwich cookies.

 

Ginger Snaps with Lemon Topping #2

Mix one 8 oz package fat free cream cheese with about 1 TBS Crystal Light lemonade mix (more or less according to your own tastes); spread on top of ginger snaps or spread between two cookies to make    sandwich cookies.