All American Sloppy Joes

Makes 4 servings

Ingredients

1 pound ground beef

1 cup ketchup

1/4 cup water

2 tablespoons brown sugar

2 teaspoons Worcestershire sauce

2 teaspoons prepared mustard

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

4 hamburger buns

Instructions

1. In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt.
2. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Serve on buns.

Baked Mozzarella Sticks

ingredients:

12 sticks part-skim mozzarella string cheese
1/4 cup whole wheat or plain breadcrumbs
1/4 cup panko breadcrumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried parsley
1/4 teaspoon dried basil
1/8 teaspoon dried oregano
1/4 cup all-purpose flour
1 large egg
Easy Marinara Sauce., for serving

directions:

1. Cut cheese sticks in half and freeze until hard, about 30 minutes.
2. In a small bowl, combine the breadcrumbs, panko breadcrumbs, Parmesan cheese, parsley, basil, oregano, and garlic powder. In a separate small bowl, add the flour. In a third small bowl, add the egg and whisk well.
3. Spray a large baking sheet with nonstick cooking spray. Dip frozen cheese sticks into the flour, shaking off any excess flour. Next, dip into the egg and then coat with the breadcrumbs mixture. Make sure you coat the cheese sticks well, including the ends. Place sticks on prepared baking sheet. When all of the sticks are coated, freeze on the sheet for at least 15 minutes, or until ready to bake. Don’t skip this step! You need to freeze them before baking so they don’t ooze out in the oven.
4. When ready to bake, preheat oven to 400 degrees F. Place the cheese sticks in the oven and bake for 4-5 minutes, turn sticks over and bake for an additional 4-5 minutes, or until sticks are golden brown and soft. You don’t want the cheese to ooze out. Serve warm with marinara sauce.

Note-you can make the cheese sticks in advance, freeze them on the baking sheet until frozen solid. Transfer to a Ziploc freezer bag or freezer container. Store in the freezer until ready to bake. Will keep in the freezer for up to one month

Bread free potato sandwiches

• 2 medium – russet potato
• 2 oz – cheese, cheddar
• 1 medium – cucumber w/ peel
• 1 leaf outer – lettuce
• 0 each – cooking spray

Directions

• Wash and slice potato into 1/2 inch slices
• Spray a skillet with cooking spray, and heat to medium temperature.
• Once hot, pan fry both sides of the potato (about 3-5 minutes per side!) until the potato is cooked through.  Turn the heat down if the outside is cooking faster than the middle.
• Once a slice is almost cooked, add a slice of cheese and allow it to partially melt.  Remove from heat and add cucumber slices and lettuce.

Chicken Noodle Bowl

Ingredients

1 pound boneless, skinless chicken breasts or tenders, cut into bite-size pieces

2 tablespoons vegetable oil
1 2-inch piece of fresh ginger root, peeled and grated or finely minced
Freshly ground black pepper
2 bunches scallions, trimmed of root ends and cut into 2-inch pieces on an angle
1/3 cup Tamari (dark soy sauce)
2 tablespoons sugar
1 tablespoon toasted sesame oil
1/2 pound whole wheat spaghetti
Toasted sesame seeds, for garnish.
Instructions
1. Place a large pot of water over high heat for the noodles. Once boiling, add some salt and the noodles and cook according to the package directions. Drain thoroughly.

2. While the water is coming up to a boil, place a large skillet over medium-high heat with the vegetable oil, about two turns of the pan. Toss the chicken with the grated ginger and season with some pepper. Add the chicken to the hot skillet; spread it out in an even layer and let it brown up for a couple of minutes.
3. Shake and stir the skillet to turn the chicken pieces, then add the scallions, Tamari sugar and sesame oil; bring up to a bubble and simmer for 1 minute.
4. Add the drained noodles to the skillet and toss to combine. To serve, transfer to serving

Cinnamon Spice Popcorn

Ingredients

4-6 cups popped corn

2 tablespoons butter

1 tablespoon honey

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1⁄4 teaspoon powdered ginger

½ cup of your favorite dried fruits such as dried cranberries, raisins, etc

½ cup sunflower seeds

Instructions
Heat butter and honey in a microwave safe bowl. Stir in the cinnamon, nutmeg and ginger. Place popped corn, dried fruits and nuts into a large bowl. Drizzle on spice blend and toss to coat.

If desired serve with a dusting of ground cinnamon and a drizzle of honey.

Fruity Turkey Pitas

 Ingredients

1/2 cup (about 1 stalk) finely chopped celery

3 tablespoons cranberries

1/4 cup plain low-fat yogurt

1 teaspoons cider vinegar

1 green apple

1 red apple

1/2 pound turkey of chicken; leftover or deli sliced

8 small lettuce leaves

8 whole wheat  pitas

Instructions

1. In large bowl, mix together celery, walnuts, dried cherries, mayonnaise, and vinegar, mixing until well-combined. Core apples and cut into small chunks; add to salad mixture. Stir in turkey.
2. Place a lettuce leaf in each pita, and stuff with salad mixture. Wrap pitas in plastic wrap, and pack in lunch box with cooler pack

Groovy Green Dip

Ingredients

4 ounces (about 4 cups) baby spinach or arugula

1 large, ripe avocado–halved, pitted and diced

⅓ cup tahini (sesame seed paste)

1 medium lemon, juiced

2 tablespoons finely chopped fresh parsley, cilantro or dill

½ teaspoon ground cumin

Salt and freshly ground black pepper

Carrot and veggie sticks, pita chips or fresh pita bread for serving

Directions

1. Wash the greens in cold water and transfer to a large skillet with the water clinging to the leaves. Set the skillet over medium heat and cook, stirring often, until the greens are wilted, 3 to 4 minutes.
2. In a food processor, add the wilted greens, avocado, tahini, lemon juice, parsley, cumin, and salt and pepper to taste. Process with 2 tablespoons of water to yield a medium-thick consistency (add up to 2 more tablespoons of water if needed). Serve with crudités, pita chips or fresh pita.

Ham Sandwiches

The basics: 2 slices bread, 3 slices ham (we recommend using a nitrate-free or low-sodium ham)

• The upgrade: Hard-boiled Eggs with Mayo
  Add 1 sliced hard-boiled egg and 2 teaspoons mayonnaise to the humble ham sandwich for extra protein, plus nutrients like vitamins A, B12, and D. To up the ante, cook the ham in a skillet over medium-high heat for about 2 minutes per side. This will add a light crispness and amplify the natural flavors of the meat.
• The upgrade: Smashed Peas and Ricotta
  Getting your kids to eat their green veggies can be a challenge, but a simple pea purée just might do the trick. In a blender, combine 1/4 cup thawed frozen peas and 1 tablespoon ricotta and blend until smooth, season with salt and pepper to taste. The combination of the smooth pea spread and the ham tastes like a delicious bowl of smoky split pea soup between two slices of bread.
• The upgrade: Mashed Sweet Potato with Honey
  For a boost of beta-carotene, not to mention a hint of holiday flavor, try some sweet potatoes on your child’s next ham sandwich. Mash 1/4 cup of a cooled, boiled, or baked sweet potato (skin removed) with 1 teaspoon honey, and season with salt and pepper for a topping that will make this hearty lunch taste like honeyed ham and candied yams.
• The upgrade: Pickles
  Zesty pickles pair perfectly with ham to brighten up a dull lunch. Use 1/2 pickle (about 6 round slices or 3 long slices) and 1 teaspoon mustard or mayonnaise per sandwich for a hearty, crunchy, and satisfying midday meal. You may want to opt for a reduced-sodium ham, as the pickles will be salty enough on their own.

• The upgrade: Coleslaw
Creamy, crunchy slaw is great on the side, but even better on the inside of a ham sandwich. You can use 1/4 cup purchased coleslaw or make a quick and easy one at home: Combine 1/4 cup shredded cabbage, 2 tablespoons shredded carrot, 1 tablespoon cider vinegar, 1 tablespoon mayonnaise, and 1/2 teaspoon sugar in a small bowl and mix until the cabbage is fully coated, then season with salt and pepper to taste. To prevent the bread from getting

Homemade Cinnamon Sugar Pita Crisps

Makes approximately 8-9 cups

Ingredients

3 large pitas (whole wheat or white)

2 tablespoons coconut or canola oil

4 tablespoons granulated sugar

1 tablespoon ground cinnamon

Instructions

Preheat oven to 400°F. Line a cookie sheet with foil and set aside until ready to use.  Mix cinnamon and sugar together in a small bowl.

1. Using your fingers or a knife gently split the edges of the pitas, and separate pitas into two rounds.
2. Brush 1 tsp of oil evenly over the coarse side of the round, then sprinkle 2-3 tsp of cinnamon-sugar mixture evenly overtop. Repeat for all rounds.
3. Stack 3-4 rounds on top of one another, then cut into desired shapes using a pizza wheel or knife.
4. Place pita pieces on prepared cookie sheet and bake for 5-7 minutes or until crisp and golden.

Homemade Pita Chips

Ingredients

1 package pita bread

Olive Oil

Kosher salt and freshly ground black pepper

½ teaspoon dried oregano

Instructions

Preheat the oven to 375 degrees F. Line a cookie sheet with foil and set aside until ready to use.

1. Cut each pita bread round into quarters and each quarter in half to make 8 triangles.
2. Place them in a single layer on a sheet pan and sprinkle lightly with olive oil, salt pepper and dried oregano.
3. Place on prepared cookie sheet and bake for about 10 minutes, until crisp, turning once.

• Individual Quiche Lorraine

Makes 12

Ingredients

Frozen pie dough, thawed but chilled

6 slices cooked bacon, crumbled

1 cup shredded Swiss cheese

Several green onions, chopped

4 eggs

1¼ cups milk

1 teaspoon Dijon mustard

¼ teaspoon each salt and pepper

Instructions

Preheat oven to 375 degrees F.

1. Cut our pie crusts (slightly larger than) the bottom of 3 inch tin pie pans. Place on cookie sheet and bake until edges of crusts are lightly browned 5 to 7 minutes. Set aside until ready to use.
2. Divide 1 cup Swiss cheese, bacon, and green onions evenly into the tart shells.
3. Whisk eggs, milk, mustard, salt, and black pepper together in a bowl. Ladle egg mixture into each tart shell about 2/3 full. Top each tart with the remaining 1/4 cup Swiss cheese.
4. Bake in the preheated oven until egg is set in the middle of each tart and shells are browned, 25 to 30 minutes.
5. Remove from oven and cool 15 minutes and serve warm or cool to room temperature.

Italian White Bean Dip

Ingredients

1 (15-ounce) can cannellini beans, drained and rinsed

2 cloves garlic

2 tablespoons fresh lemon juice

1/3 cup olive oil

1/4 cup (loosely packed) fresh Italian parsley leaves

Salt and freshly ground black pepper to taste

6 pitas

1 teaspoon dried oregano

Directions

Preheat the oven to 400 degrees F.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

Serve the pita toasts warm or at room temperature alongside the bean puree.

Mini Meatball Calzones

Makes 10-12

Ingredients
Prepared pizza dough, bough or homemade

l pound ground beef, turkey, or chicken
½ teaspoon onion powder
½ teaspoon garlic or 1 clove chopped garlic
1 large egg
1/2 -3/4 cups bread crumbs
2 cups Mozzarella, shredded
Salt and pepper to taste
1 cup Pizza or Marinara Sauce for dipping
Instructions

Preheat oven to 425 degrees F. Line a sheet pan with foil and spray with cookie spray. Set aside until ready to use.

1. In a bowl, mix together EVERYTHING except the pizza or marinara sauce. Roll the mixture into meatballs 1 inch (or smaller) meatballs.
2. Create 3 inch rounds with pizza dough.  Place 2 small meatballs inside each piece of dough and wrap dough around. With the tines of a fork, press edges to seal shut.
3. Place mini calzones on a baking sheet and bake for 15 minutes. Remove from oven and serve with warmed marinara for dipping.

NOT YOUR MAMA’S TUNA SALAD

Makes 4-6 servings

Ingredients

1 cup store-bought pesto sauce

Juice of 1 lemon

Two 6-ounce cans water-packed tuna, drained

4 scallions, cut into thin strips with kitchen scissors or chopped

1 jarred whole roasted red pepper, cut into small pieces with kitchen scissors or chopped

½ cup grape or cherry tomatoes

1/2 pound medium shell pasta—cooked al dente, rinsed under cold water and drained well

Salt and freshly ground pepper

Directions

1. Place the pesto in a large bowl and stir in the lemon juice.
2. Add the tuna and flake it with a fork.
3. Add the scallions, roasted red pepper, tomatoes and pasta, and toss the salad to coat evenly. Season to taste with salt and pepper.

Kid –friendly Kitchen Tip

Ola! Granola Bars

Makes 24 bars

Here’s What You need:

4 1/2 cups old-fashioned rolled oats (not instant)

1 cup all-purpose flour (or ½ cup whole wheat flour and ½ cup all-purpose flour)

1/3 cup packed brown sugar (light or dark)

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

2 teaspoons vanilla

2/3 cup butter (not margarine) softened

3/4 cup honey

1 cup dried raisins, cranberries, blueberries, or apples

½ cup sunflower seeds, almonds, or other nuts

Let’s Get Baking!

1. Preheat oven to 325 degrees F.
2. In a large mixing bowl, combine all of the ingredients except the dried fruit and nuts. Mix well with an electric mixer until all ingredients are incorporated.
3. Get your muscles ready. This stuff is thick! Stir in the fruit and nuts until they are mixed into the oatmeal dough. Scoop out dough and press into a 9 x 13 inch baking pan, lined with foil and sprayed with nonstick cooking spray.
4. Bake for 20 to 25 minutes or until golden brown. Cool in pan for 10 minutes.
5. Lift foil on the sides to remove the entire batch from the pan.
6. Cut into bars and cool another 10 minutes before removing cut bars from foil. Store in an air-tight container or individually wrap each one in plastic wrap so they’re ready to go when you are!

Serving Suggestion

Eat plain with a glass of soy or reduced fat milk or fresh juice or for a festive snack or dessert serve with frozen yogurt topped with fresh fruits. G-R-O-O-V-Y!

Polenta Snacks

Preheat oven to 450 degree F.

1. Cut a 6-inch log of refrigerated cooked polenta into 24 slices.
2. Use cookie cutters to make assorted shapes from each slice.
3. Arrange on a parchment paper-lined baking sheet, brush with a little olive oil, and sprinkle with finely shredded Parmesan cheese. Bake for 10 minutes. Cool slightly and serve with tomato sauce.

Spinach and Cheese Empanadas

Makes 12 large or 24 small

Ingredients

2 sheets puff pastry, thawed but kept cool in fridge until ready to use

1 tablespoon butter

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon chili powder

1 cup fresh spinach, stems removed, washed and chopped

1 cup ricotta cheese

8 ounces whole milk Mozzarella, shredded

2 tablespoons Parmesan cheese, grated

Instructions

Preheat the oven to 375°F. Line a cookie sheet with foil and set aside until ready to use.

1. Heat the butter and olive oil in a sauté pan over medium-high heat until melted. Add the minced garlic and chile powder and sauté until the garlic becomes fragrant. Add the spinach and sauté until all the greens are wilted. Remove from heat.
2. Stir the ricotta cheese, mozzarella cheese, Parmesan cheese, and cooked spinach together and season with salt and pepper to taste.
3. Cut puff pastry into 4 inch circles on a well-floured work area to eliminate sticking. Place 1-2 tablespoons of filling in the center of each dough circle (depending on the size of the empanadas you are making).
4. Fold over and press edges together with the tines of a fork to seal. Place empanadas on prepared cookie sheet and bake until golden brown, 20-25 minutes.

Remove from oven and serve warm or room temperature

Ingredients

4 wholegrain rolls

4 radishes

cucumber

1⁄2 a small carrot

1⁄2 a small apple (core removed)

1 tablespoon balsamic vinegar

1 tablespoon extra virgin olive oil

4 sprigs of fresh soft herbs, such as dill, flat-leaf parsley or basil or 2 sprigs of fresh mint

1 handful of salad cress or sprouting herbs

1 handful of fresh podded peas

1 tablespoon sunflower seeds

2 tablespoons quality cottage cheese or cream cheese

2 tablespoons quality houmous

CUP/OZ

NUTRITION NOTE

All of Jamie’s Food Revolution Day recipes have been written with nutrition in mind. While some recipes are more indulgent and should only be eaten occasionally as part of a balanced diet, the majority are kept in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals with fresh ingredients.

Read our full disclaimer here

Method

1. On a chopping board, carefully halve the rolls across the middle using a bread knife, to give you a top and a base for each sandwich. Put to one side.
2. Using an eating knife, cut each radish in half lengthways, then slice each radish half into 3 pieces and place into a large bowl.
3. Cut the cucumber in half lengthways, scoop out the watery seeds with a teaspoon and discard.
4. Slice each cucumber half into 4 pieces, then add to the bowl.
5. Trim the carrot, then cut into 8 even-sized pieces and add to the bowl.
6. Click apart the cauliflower florets and place into the bowl with the stalks.
7. Pull out the pepper’s stalk, tearing out the core, then discard.
8. Scoop out the seeds and white pith with a teaspoon, then discard.
9. Cut the pepper into 4 slices, then cut each slice into 4 pieces. Add the pieces to the bowl.
10. Place the apple half, flat-side down, on the board.
11. Cut the apple into 6 even-sized pieces, then add to the bowl.
12. Place a clean tea towel onto the chopping board and place the vegetables and chopped apple in a pile in the middle.
13. Fold over each corner of the tea towel so your ingredients are wrapped up like a parcel – make sure there are no gaps to stop the vegetables from escaping.
14. Carefully crush and squash the vegetables with a rolling pin until broken down into little pieces.
15. Open up the parcel – if your pieces are still too big, wrap it back up and crush and squash again.
16. Measure the balsamic vinegar and extra virgin olive oil into the empty bowl to make your dressing.
17. Pick the herb leaves, discarding the stalks.
18. Tear the leaves into small pieces, adding them to the bowl as you go.
19. Using scissors, snip the cress or sprouting herbs into the bowl.
20. Add the peas and sunflower seeds to the bowl.
21. Add the squashed vegetables to the bowl, then using the tips of your fingers, carefully toss them in the dressing so they’re nicely coated.
22. Spread the base of each roll with the cottage or cream cheese.
23. Spread the soft side of each top with the houmous.
24. Equally divide the vegetable mixture between the base of each roll.
25. Place the lids on top, houmous-side down, press lightly, then tuck in!

Sushi Tortilla Sandwich

Serves 4-6

Ingredients

4 – 10 inch whole wheat tortillas

1/2 cup softened cream cheese

½ cup hummus

1 cup shredded carrots
½ cup cherry tomatoes, sliced
fresh baby spinach
½ cup shredded mozzarella cheese
Instructions

1. Spread the cream cheese evenly over each tortilla within about 1 inch of the outer edge. Follow with a thin layer of hummus on top of the cream cheese.
2. Layer carrots, tomatoes, and spinach. Sprinkle with Mozzarella cheese and carefully roll- up each tortilla. Wrap each roll completely in plastic wrap and chill in refrigerator for at least 30 minutes or until ready to serve. To serve, slice each roll into 3 sushi style pieces.

The Beet Goes on Dip

Ingredients

1 medium beet
1 (15-oz) can white beans, rinsed and drained
1 large garlic clove, unpeeled
Juice of 1/2 lemon
1/4 cup olive oil
1 tsp salt

Instructions

1. Preheat oven to 400 degrees.
2. Wash beet well; place with garlic clove on a sheet of foil. Bring up sides of foil and fold to make a packet leaving room for heat to circulate around the beet and garlic.
3. Bake for 45 minutes or until beet is tender when poked with a knife. Open packet and Allow to cool before handling.
4. Remove skin off of the garlic and the beet.
5. Place all the ingredients in a food processor and puree until smooth.

Serve with veggies, pita chips or corn chips.

Totem Pole Tortellini Sticks

Ingredients List

8 6-inch wooden skewers

8 ounces cheese tortellini, cooked and drained

2 to 3 sticks of string Mozzarella cheese cut into 1/2 inch chunks

8 cherry or grape tomatoes

16 pitted Kalamata or green olives (or combination of both)

Drizzle of olive oil (optional garnish)

Grated parmesan cheese (optional garnish)

Chopped, fresh flat-leaf parsley and fresh basil (optional garnish)

Let’s Get Cooking!

1. On each wooden skewer, thread the cooked tortellini (put each one on side ways, not through its hole), tomatoes, olives, and chunks of string cheese.
2. Garnish and serve immediately, or store covered in refrigerator until ready to use and garnish before serving.

Turkey Sandwiches

The basics: 2 slices bread, 3 slices turkey

• The upgrade: Herb Mayo
  One of the simplest ways to improve a basic turkey sandwich is by spicing up the dressing. Mix 1 tablespoon reduced-fat mayonnaise (or whatever type your family is partial to) with 1 teaspoon finely chopped fresh thyme, rosemary, oregano, marjoram, basil, or other fresh herb. Or for an even bigger flavor boost, mix mayo with store-bought pesto. It packs the same herbaceous flavor with the bonus of garlic and parmesan.
• The upgrade: Roasted Red Peppers with Pesto
  The smoky sweetness of roasted red peppers might almost make the kids forget that they’re eating a vegetable. Bell peppers are loaded with vitamin C and a variety of antioxidants, which are essential for growing bodies. You can use purchased jarred peppers or roast them yourself: Add 1/4 cup roasted red peppers (whole or chopped) and 2 teaspoons pesto per sandwich.
• The upgrade: Pears and Honey Mustard
  Fruit and turkey might seem like a strange duo, but your kids will be surprised by how well the flavors of savory turkey and sweet pear play together. Add 1/4 medium pear, thinly sliced (we recommend Bosc pears for their smoother texture, but you can use any variety), along with 2 teaspoons honey mustard, which ties all the flavors together while adding a tang of its own.
• The upgrade: Avocado
  Give your poultry some pep with 1/4 medium avocado, sliced thin or thick. The moist, rich, creamy texture of the fruit eliminates the need for additional dressings, and this superfood is jam-packed with nutritious vitamins and minerals. The satisfying sandwich will give your kids the energy to last through their afternoon classes and after-school activities.

• The upgrade: Hummus
Just a 2-tablespoon smear of this spread can take a sandwich from dull to delicious. Made from mineral-rich chickpeas, hummus is a great choice for growing kids. To bulk the sandwich up further, crumble feta cheese over the hummus

Veggin’ Out Snack Cups

Makes 8 snack cups

Ingredients

1 green bell pepper, washed and dried

1 yellow bell pepper, washed and dried

1 orange bell pepper, washed and dried

1 red bell pepper, washed and dried

Assorted vegetables, nuts, pretzels, and cheeses

Assorted dips

Directions

1. Using a small serrated-edge knife, cut each bell pepper in half. Clean out seeds and inner membrane. The bottoms of some bell peppers are too rounded to sit straight. This will make your pepper snack cup wobble when filled. You can fix this by using a serrated-edge knife to cut a thin sliver of pepper off the bottom of the snack cup. Now it will sit without wobbling.
2. Fill with assorted vegetables, nuts, pretzels, cheeses, and dips of choice.

White Bean Hummus with Fresh Veggie Dippers

Ingredients

4 (15-ounce) cans cannellini beans, drained and rinsed

4 cloves garlic

4 tablespoons fresh lemon juice

1 teaspoon Herbes du Provence or Italian Seasoning

Salt and Freshly ground black pepper, to taste

2/3 cup olive oil

1/2 cup (loosely packed) fresh Italian parsley leaves

Instructions

1. Place the beans, garlic, lemon juice, dried seasoning blend of choice salt and pepper, olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to large zip lock plastic bag.
2. Squeeze equal amounts of bean hummus between 18-20 drink cups.
3. Add 1 slice of red, orange or yellow bell pepper, 2 cherry tomatoes, 1 baby carrot and 1 celery stick to each cup of hummus.

Avocado Deviled Eggs with Bacon

Ingredients

12 large eggs, hard boiled and peeled

2 ripe avocados

2 tablespoon lemon or lime juice

1 tablespoon chili garlic sauce

1/2 teaspoon sea salt

Garnishes: 1/4 cup crumbled bacon

Directions:

• Cut the eggs in half lengthwise and pop the egg yolks into the bowl of your food processor. Lay the white on a platter.
• Spoon the avocado flesh into the food processor, followed by the lime juice, chile garlic sauce, and salt. Puree until completely smooth.
• Scoop the mixture into a piping bag with a medium tip (or into a zip bag then snip the corner off) and pipe the filling into the center of each egg. You should have plenty of filling to create nice tall mounds.
• Top each avocado deviled egg with crumbled bacon or pomegranate arils. Loosely wrap and chill until ready to serve.

BBQ Chicken Pizza

Classic Pizza Dough

Makes 8 small individual pizzas or breadsticks

Ingredients

1 package active dry yeast
1 cup warm water (105 to 115 degrees)
2 teaspoons sugar, honey or maple syrup
1 teaspoon salt
2 – 3 tablespoons olive oil
2 1/2 cups white whole wheat flour

Directions

1. Stir to dissolve yeast, warm water and sweetener of choice in warm water in a large bowl. Let stand for 10 minutes for bubbles to form as yeast is proofing. Add salt, olive oil and 1 cup of flour at a time using a total of 2 ½ -3 cups flour.
2. Cover and set aside until ready to make into pizzas. May be refrigerated for 1 day or frozen up to one month until ready to use.

BBQ Chicken topping for pizzas

Ingredients

1 rotisserie chicken, skin removed, cut into slices

2 tablespoons favorite BBQ sauce (we use a spicy-sweet sauce)

Homemade Pizza Dough

1/2 cup BBQ sauce

2 tablespoons shredded smoked Gouda cheese

2 cups shredded mozzarella cheese

1/4 small red onion, sliced in 1/8-inch pieces

2 tablespoons chopped fresh cilantro

Directions

1. Coat the chicken with 2 tablespoons BBQ sauce; set aside in the refrigerator. Preheat oven to 400 degrees F
2. For each pizza, use a large spoon to spread BBQ sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 tablespoon smoked Gouda cheese over the sauce. Cover with shredded mozzarella.
3. Distribute half the chicken pieces evenly over the cheese. Place pieces of red onion over the surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.
4. Bake until crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes. When pizza is cooked, carefully remove it from the oven; sprinkle with cilantro.

Mango Relish

1 mango

1 red bell pepper, organic

1 Tbs fresh lime juice (1/2 lime)

1 Tbs cilantro, chopped

1 serrano pepper, optional

Dice a mango into cubes and place in a bowl.

Cut the bell pepper into strips then dice. Add to the mango.

De-seed and dice the serrano and place in the bowl.

Chop the cilantro and add to the bowl with the mango.

Add lime juice and stir. Simple, fresh and amazingly good on pretty much anything.

Cheesy Bruschetta

Preheat oven to 450 degree F

1. Slice a 1/2-pound whole-grain baguette into 16 pieces and arrange them on a baking sheet. for 6 to 8 minutes or until just toasted, turning once. In a small bowl, stir together 2 seeded and chopped Roma tomatoes, 1 tablespoon olive oil, 1 tablespoon fresh basil, salt, and pepper. Spoon mixture onto each bread slice. Sprinkle with shredded mozzarella cheese. Return to oven and bake 2 minutes, or until cheese is melted.

Chicken Pesto Wraps

Ingredients

1 cup cooked and cubed chicken

4 tablespoons pesto (recipe linked below)

4 whole wheat tortilla wraps

1 cup fresh baby spinach leaves

1 red bell pepper, sliced into thin sticks

1 medium carrot, sliced into thin sticks

Instructions

1. In a small bowl toss chicken with pesto just to coat.
2. Place 1 tortilla on a flat surface in front of you. Place 1/4 of the spinach onto the center of a tortilla and top with 1/4 of the peppers and carrots.
3. Place 1/4 of the chicken on top of the vegetables.
4. Wrap up into a burrito and repeat with remaining tortillas and ingredients.

Cookie Dough Dip

Ingredients

1 stick butter, very softened

1/4 cup dark brown sugar

1 tablespoon vanilla

1 box (8 oz) cream cheese

1 cup powdered sugar

1/2 cup mini chocolate chips

pinch of salt

strawberries, apples, and Cookie Crisp Cereal for dipping

Instructions- let’s Make Cookie Dough Dip!

1In a large bowl or stand mixer, beat together the butter and brown sugar until the brown sugar is mostly dissolved. Add the vanilla, cream cheese, and powdered sugar. Beat until soft and fluffy.

2Add the chocolate chips and salt. Stir together to mix.

3Spoon cookie dough dip into a large serving bowl. Serve with strawberries, Cookie Crisp cereal, and sliced apples for dipping.

Cute-As-Can-Be Nut Butter Sammy

Makes 1

Ingredients

2 slices multigrain bread

1 tablespoon organic all natural nut butter (peanut, almond cashew)

1 teaspoon local honey or agave nectar

Let’s Make a Sandwich!

1. Cut out both slices of bread using a 2.5 inch cookie cutter.
2. Spread both sides of bread cut-outs with nut butter and drizzle with honey or agave nectar.
3. Put sandwich together and enjoy!

Cute-As-Can-Be Hummus Sammy

Makes 1

Ingredients

2 slices multigrain bread

1 tablespoon organic hummus

1 teaspoon grated organic carrots

1-2 leave organic arugula

Let’s Make a Sandwich!

1. Cut out both slices of bread using a 2.5 inch cookie cutter.
2. Spread both sides of bread cut-outs with hummus. Sprinkle grated carrots and arugula on one side of sandwich cut-out.
3. Put together sandwich and enjoy!

Granola Balls

Ingredients

1/2 cup almond butter

1/2 cup rice syrup

1 cup crisp rice cereal

1 1/2 cups granola

1/4 cup dried cranberries, cherries, blueberries and/or raisins, chopped

Instructions

1. Place the almond butter and rice syrup in a small saucepan over low to medium heat and warm for 2 minutes or until it becomes smooth and combined.
2. Place the remaining ingredients in a bowl and stir to combine.
3. Pour the warm almond butter mixture into the bowl with the granola mixture and stir to combine. Roll into 1 inch balls and serve.

Ham and Swiss Tartine

Tartines are open-faced sandwiches served in France

Ingredients

1 French bread slice
1 ham slice
1 slice Swiss cheese
1 tsp Dijon mustard

Instructions

1. Heat a cast iron skillet or electric griddle over medium heat.
2. Place the bread directly on the skillet and grill for a 2 minutes being mindful not to burn the bread. Remove the bread and spread the mustard on the grilled side.
3. Quickly heat the sliced ham before placing the bread on the skillet with the dry side down. Stack the ham on top of the mustard and grill for and additional 2 minutes.
4. Place the Swiss cheese atop the ham. Turn off heat and cover sandwich with a piece of foil for 1-2 minutes until cheese is melted. Serve immediately.

“Hearty” Black Bean Burgers 

Makes 4 regular size burgers or 8 sliders

Ingredients

1 medium sweet potato, baked with flesh removed

2 garlic cloves

1 cup baby spinach, organic

1 15oz can black beans, rinsed and drained

1 tsp extra virgin olive oil

1/2 tsp Kosher salt

1/2 tsp cumin

1/4 tsp fresh ground pepper

1/4 tsp ground oregano

1 1/2 tablespoons flour

2 Tablespoons cornmeal

Instructions

1. Peel the garlic cloves and roughly chop. Place in a food processor or blender.
2. Along with the garlic, place the spinach in the food processor and pulse until both garlic and spinach are finely chopped.
3. Place one half of beans in the food processor with the spinach and garlic. Set aside the other half.
4. Add the sweet potato and olive oil to the food processor. Puree for 1 minute until smooth.
5. Add salt, pepper, oregano, and cumin and pulse a couple of more times until all the spices are incorporated.
6. Remove mixture to a bowl and add the flour and cornmeal and the beans that were set aside. Mix well.
7. Lightly oil a skillet or griddle with olive oil or grapeseed oil and heat to medium. Form heart- shaped patties by using a cookie cutter. Place the patties on the griddle and cook 4 minutes per side. Let rest for a minute before serving. Serve it just like this, on a bun with your favorite burger toppings

Homemade Honey Dip

Ingredients

½ cup light mayonnaise

¼ cup honey

¼ cup mustard

Salt and pepper to taste

Directions

1. Combine all ingredients in a small bowl and whisk to blend.

Serve with carrots and bell pepper slices or your child favorite veggies.

Homemade Spinach Hummus

Ingredients

1 can garbanzo beans/chickpeas (15 oz), drained

1/2 cup fresh spinach, chopped

1 clove garlic

2- 4  tablespoons olive oil

3 tablespoons lemon juice

1/4 teaspoon kosher salt

Pinch of cumin

Instructions

1. In a food processor or blender, add all ingredients. If spinach hummus is too thick, add 1 tablespoon water until desired consistency.

Hummus Sammy

Ingredients

3  Tbsp.  low-fat mayonnaise

2  tsp.  chopped kalamata olives

2  tsp.  finely chopped scallions

5  Tbsp.  hummus

4  slices  pita bread

6    cucumber slices

2    tomato slices

2  Tbsp.  shredded carrots

2  pieces  romaine lettuce

Pitted olives, cherry tomatoes, cucumber for garnish

Directions

1. Mix together the mayonnaise, olives, scallions, and a pinch of black pepper in a small bowl and set aside.
2. Spread the hummus on two slices of pita bread and the mayonnaise mixture on the other two. Layer the cucumber, tomatoes, carrots, and lettuce on top of the hummus. Top each hummus slice with a mayonnaise one. Cut in half. Skewer together the olives, tomatoes, and cucumber and serve on the side.

Individual Tarts Tatin

Makes 8

Ingredients

1 1/2 cups light brown sugar
3/4 cup light corn syrup
1/2 cup heavy cream
4 tablespoons butter
1/2 teaspoon cinnamon
4 large firm baking apples
4 large firm but ripe  pears
Two sheets frozen puff pastry, thawed

Instructions

1. Place brown sugar, corn syrup, cream, butter and cinnamon in a medium saucepan or microwave –safe bowl and bring to a boil. Reduce to a slow simmer and cook for 3 minutes without stirring. Remove from heat and let cool to warm.
2. Preheat oven to 425 degrees. Using 8 10-ounce ramekins or glass baking cups, place 3 tablespoons caramel sauce in the bottom of each cup. (Use remaining caramel sauce to drizzle over tarts before serving.)
3. Peel and core apples and pears, then slice them a little thicker than 1/4 inch thickness. Arrange slices so that they fill the cups as snugly as possible.
4. Cut puff pastry in circles slightly smaller than the tops of the baking cups. Prick pastry circles with a fork all over to decrease puffiness of the pastry. Place pastry circles so that they fit just inside the cups and cover tops of fruit slices.
5. Place filled cups on a baking sheet and bake at center of oven for about 50 minutes, or a little longer until well browned.

Remove from oven, cool to room temperature and invert onto serving plates.

Mac and Cheese Muffins

Ingredients

1/2 pound macaroni

1/4 cup butter

1 egg

21/4 cups milk

1 cup sharp cheddar cheese, shredded

½ cup Monterey Jack cheese, shredded

½ cup Mozzarella cheese, shredded

Salt and pepper to taste

Instructions

Preheat oven to 350. Spray muffin pans with cooking spray and set aside.

1. Boil the pasta al dente. Drain and return to pot. Add butter, salt and pepper. Mix well and set aside.
2. In a large bowl, beat egg and combine with milk and set aside.
3. Stir cheeses into cooked pasta.
4. Place each muffin tin on a baking sheet. Fill each muffin cup with pasta/cheese mixture ¾ full. Pour enough milk/egg mix into each almost to the top of the cup.. Bake for 30 minutes or until muffins are light golden brown. Remove pans from oven and allow to cool 10 minutes before serving.

Fried Mozzarella Balls

Ingredients

1 cup vegetable or peanut oil, for frying

Two (16-ounce) containers bocconcini (small balls of fresh mozzarella)

½ cup all-purpose flour

1 egg, lightly beaten

1½ cups bread crumbs

Kosher salt

3 tablespoons freshly chopped parsley, for garnish

1 cup marinara sauce, warmed for dipping

Directions

1. Line a large plate with several layers of paper towels. In a small pot, heat the oil over medium heat until it reads 360°F to 370°F on a thermometer. (Note: This is a relatively high frying temperature, which gets the outside crust crispy before the inside cheese can melt too much. Keep an eye on the temperature of the oil, and if it gets too hot, turn off the heat.)
2. Drain the mozzarella balls and dry them well with paper towels. (It’s best to get them as dry as possible on the outside.) Place the flour in a medium bowl, the egg in a second medium bowl and the bread crumbs in a third medium bowl.
3. Working in batches, dredge the cheese balls in flour to coat, then in egg, then in bread crumbs. Repeat until all the cheese is breaded.
4. Fry the mozzarella in the preheated oil until golden brown on the outside, then remove from the oil with a slotted spoon and transfer to the prepared paper-towel-lined plate. Season immediately with salt.
5. To serve, garnish the mozzarella with parsley, then serve immediately with a side of warm marinara sauce.

Nut Butter Sandwiches

The basics: 2 slices bread; 2 tablespoons nut butter, such as natural peanut butter, almond butter, or cashew butter

• The upgrade: Berries
Perk up nut butter by adding 1/4 cup sliced fresh strawberries, raspberries, and/or blackberries. The fruity flavor mimics a PB&J while giving you a great way to include fresh fruit in your child’s lunch. Your kid probably won’t even notice that sugary jelly has been replaced by a whole food.

• The upgrade: Raisins and Celery
If your kids like the classic snack “ants on a log,” they’ll love a sandwich with the crunch of fresh celery, the creaminess of nut butter, and the chewiness (and sweetness) of plump raisins. Add 1 1/2 tablespoons raisins and 2 tablespoons chopped celery, and be sure to cut the celery into small to medium dice for easy eating. Opt for whole wheat or whole-grain bread, which has more fiber and, often, a lower glycemic index than white bread.

• The upgrade: Seeds
Crunchy seeds bring great texture—and extra nutrients—to a soft sandwich. Just sprinkle 2 tablespoons sunflower seeds, flax seeds, or pepitas onto your child’s favorite nut butter sammy.

• The upgrade: Banana
It was Elvis’ favorite combination (with bacon) and it’s absolutely delicious, not to mention healthy. Simply slice 1/2 banana into 1/4-inch-thick rounds and place over a smear of nut butter for a boost of potassium and fiber. This quick and easy upgrade is so good you’ll want to make a second sandwich for yourself.

• The upgrade: Cream Cheese and Honey
For a healthy twist on the sugar-bomb Fluffernutter, top nut butter with 2 tablespoons cream cheese and 1 tablespoon of honey or agave nectar for a fraction of the sugar with all the sweet, creamy flavor. Tip: Prevent a sticky lunch box spill by mixing the nut butter and honey together before spreading them on the bread.

Pizza in –my- Pocket

Makes 4 mini pizzas

Ingredients List

2 6-inch whole wheat pita pockets

½ cup grated mozzarella cheese

½ cup grated provolone cheese

½ cup pizza sauce or spaghetti sauce

¼ teaspoon salt

Dash of black pepper

Sliced bell peppers, onions, mushrooms, or broccoli (optional)

Let’s Get Cooking!

1. Preheat oven to 375 degrees F.
2. Slice each pita pocket in half with kitchen scissors.
3. Combine cheeses in mixing bowl. Pour in pizza sauce and add salt and pepper. Stir to blend all ingredients.
4. Take a pita pocket in your hand and rest the uncut side of the pita on a square of foil. The opening should be facing the ceiling. Spoon a fourth of the cheese mixture inside. Repeat this for the remaining 3 pockets.
5. If using veggies, place them equally on top of the cheese mixture in each of the pockets.

6. Wrap pitas individually in foil sheets and seal shut. Then gently shake each one to spread around the filling inside.
7. Place foil-wrapped pita pocket pizzas on a baking sheet and bake for 8 to 10 minutes or until cheese is melted. Carefully remove from baking pan and cool 2 to 3 minutes before unsealing.

Roasted Pepper Roll-Ups

Makes 24 servings
Prep: 30 minutes
Chill: 2 to 24 hours
Ingredients
1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened
4 ounces soft goat cheese (chevre)
1 tablespoon fat-free milk
1 small clove garlic, minced
1/4 teaspoon freshly ground black pepper
1/2 cup purchased roasted red sweet peppers, drained and finely chopped
1/4 cup snipped fresh basil
8 8-inch whole wheat or plain flour tortillas
2 cups packed fresh spinach leaves

Directions

2.
3. To serve, use a sharp knife to cut roll-ups crosswise into 48 pieces. Makes 24 servings.

Spinach Hummus

Ingredients

1 can garbanzo beans/chickpeas (15 oz), drained

1/2 cup fresh spinach, chopped

1/4 cup tahini

2 tablespoons garlic

3 tablespoons lemon juice

2 tablespoons olive oil

1/4 teaspoon kosher salt

Directions

1. In a food processor, process beans, garlic, spinach and olive oil. Add lemon and salt and blend. If spinach hummus is too thick, add 1 tablespoon water until desired consistency. Hummus should be smooth and creamy.

Spinach hummus can be made up to two days in advance and stored in an airtight container in the refrigerator. Serve with pita bread, pita chips, or fresh veggies.

Stuffed Sweet Pepper Poppers

Ingredients

8 mini sweet bell peppers

1/2 cup Greek yogurt

1/2 cup cream cheese

Prosciutto bits

Instructions

• Slice bell peppers and remove seeds.
• Mix together cream cheese and yogurt and fill peppers with cheese/yogurt mixture.
• Sprinkle prosciutto on top of peppers.
• Bake at 375 degrees F for 12-15 minutes, remove from oven and serve warm

Serves 6
2 cups garbanzo beans, cooked Ask a question about this ingredient
1 1/2 cup green peas, lightly steamed (frozen is fine, but do steam before using Ask a question about this ingredient
3 tablespoons sesame tahini Ask a question about this ingredient
1/2 teaspoon sea salt Ask a question about this ingredient
2-3 tablespoons lemon juice Ask a question about this ingredient
1 teaspoon chopped garlic Ask a question about this ingredient
1 tablespoon olive oil, plus extra Ask a question about this ingredient
2 teaspoons lemon zest Ask a question about this ingredient
2 tablespoons fresh herbs (like dill, parsley, or basil)–this is optional! Ask a question about this ingredient

1. If you’re cooking beans from scratch: submerge 1 cup dry garbanzos in about 3-4 cups water and let soak overnight. The next day, rinse beans and submerge in a few inches cold water. Bring water to a boil, and simmer beans for 45-75 minutes, or until beans are tender. Salt the water at this point if you wish to, and let beans sit and absorb salt. When ready to use, drain beans, which will be ready to use.
Ask a question about this step

2. Place beans, peas, tahini, lemon juice, sea salt, and garlic into a food processor or high speed blender. Pulse to combine a few times, and blend at a regular speed. With the motor running, drizzle in 1 tbsp olive oil and keep blending until ingredients are creamy and smooth. You can add a little extra olive oil or water if the mixture is too thick.
Ask a question about this step

3. Taste the hummus and adjust seasonings to taste. Pulse in lemon zest and herbs, if using. Serve, enjoy, and look forward to more seasonal hummus recipes to come!

Tortilla Pillows  (2)

Ingredients

• 28-inch whole wheat tortillas
• 1/2 cuprefried beans
• 1/4 cupshredded cheddar or mexican blend cheese

Preparation

1. Preheat the oven to 350F.
2. Place the tortillas on a flat surface in front of you.
3. Place 1/2 of the beans and 1/2 of the cheese onto the center of each tortilla.
4. Fold each tortilla into a square by folding in the two sides and then folding in the top and bottom.
5. Place the tortilla pillows, folded side down, on a baking sheet, and bake for 20 minutes, until the tortillas are crisp and the insides are warmed through.
6. Serve with desired accompaniments.
8. Note: If your tortillas are too stiff to fold, place them between two damped paper towels in the microwave for 10 seconds.

Turkey and Black Bean salsa roll-ups

1/2 cup rinsed drained canned black beans
1 large vine-ripened tomato, seeded and chopped
4 teaspoons fresh lemon juice
1/2 teaspoon chili powder
1/2 avocado
2 tablespoons low-fat plain yogurt
four 10-inch whole-wheat tortillas
1/2 pound thinly sliced roast turkey breast
1 cup packed fresh coriander sprigs, washed well, spun dry, and chopped coarse

In a bowl stir together black beans, tomato, jalapeños, 2 teaspoon lime juice, chili powder, and salt to taste.

In a food processor purée avocado, yogurt, remaining 2 teaspoons lime juice, and salt to taste. mash avocado mixture until smooth.)

Spread avocado mixture evenly on tortillas and arrange turkey across each tortilla just below middle. Top turkey with salsa and coriander and roll up tortillas tightly, leaving ends open. Halve tortillas diagonally

Groovy Green Dip

Ingredients

4 ounces (about 4 cups) baby spinach or arugula

1 large, ripe avocado–halved, pitted and diced

⅓ cup tahini (sesame seed paste)

1 medium lemon, juiced

2 tablespoons finely chopped fresh parsley, cilantro or dill

½ teaspoon ground cumin

Salt and freshly ground black pepper

Carrot and veggie sticks, pita chips or fresh pita bread for serving

Directions

1. Wash the greens in cold water and transfer to a large skillet with the water clinging to the leaves. Set the skillet over medium heat and cook, stirring often, until the greens are wilted, 3 to 4 minutes.
2. In a food processor, add the wilted greens, avocado, tahini, lemon juice, parsley, cumin, and salt and pepper to taste. Process with 2 tablespoons of water to yield a medium-thick consistency (add up to 2 more tablespoons of water if needed). Serve with crudités, pita chips or fresh pita.

Veggin’ Out Snack Cups

Makes 8 snack cups

Ingredients

1 green bell pepper, washed and dried

1 yellow bell pepper, washed and dried

1 orange bell pepper, washed and dried

1 red bell pepper, washed and dried

Assorted vegetables, nuts, pretzels, and cheeses

Assorted dips

Directions

1. Using a small serrated-edge knife, cut each bell pepper in half. Clean out seeds and inner membrane. The bottoms of some bell peppers are too rounded to sit straight. This will make your pepper snack cup wobble when filled. You can fix this by using a serrated-edge knife to cut a thin sliver of pepper off the bottom of the snack cup. Now it will sit without wobbling.
2. Fill with assorted vegetables, nuts, pretzels, cheeses, and dips of choice.

Won Ton Tacos

Double the recipe if cooking for a larger group.

Ingredients

1 boneless, skinless chicken breast, boiled and shredded

8 square wonton wrappers

2 tablespoons BBQ sauce

2 tablespoons sesame ginger dressing

1 tablespoon chopped cilantro leaves

2 tablespoons Mexican cheese

cooking spray

1 red chili pepper, seeded and sliced

½ avocado, peeled and sliced

Instructions

Preheat oven to 400 degrees F.

In a bowl, combine shredded chicken, BBQ sauce, sesame ginger dressing, cilantro, and Mexican cheese together.

In the center of wonton wrapper, place about 1 or 2 tablespoonful of the chicken mixture and pinch two edge corners together. Repeat with the remaining mixture and wrappers.

Line a baking sheet with parchment paper. Place prepared wraps on the baking sheet. Spray with cooking spray generously.

Bake for 10-12 minutes or until the wrappers are golden brown and crispy.

Sprinkle with chili red pepper and serve with sliced avocados if desired.