October 2014

Recipes
 

Spinach and Artichoke Dip

Ingredients
1 (8 oz) package low-fat cream cheese, softened
1/4 c light mayonnaise
1/2 c Parmesan cheese, grated
1 clove garlic, peeled and minced
1/2 t basil
1/2 pepper
1/4 t garlic powder
1/4 t salt
1 (14 oz) can artichoke hearts, drained and chopped
1/2 c frozen spinach, chopped thawed and drained
1/4 c mozzarella cheese, shredded

Directions
1. Grease a baking dish (8x8 inches)
2. Preheat oven to 350°F.
3. In a bowl, mix together the cream cheese, mayonnaise, Parmesan cheese, garlic, basil, garlic, salt and pepper.
4. Stir in artichoke hearts and spinach.
5. Place the mixture in the prepared baking dish.
6. Top with mozzarella cheese.
7. Bake for 25 minutes.  It should be bubbly and lightly browned.
8. Serve with pita chips.

Makes 12 servings  Print Recipe Card

Fruit Smoothie

Ingredients
1c vanilla yogurt, pureed
1 banana, frozen
1/2 c strawberries, frozen
1/2 c blueberries, frozen
1 c apple juice

Directions
Blend all ingredients together until smooth.

Makes 2 servings  Print Recipe Card

Peanut Butter-Banana Roll-Ups


Ingredients
1/2 c reduced-fat peanut butter
2 bananas, sliced
4 (8-inch) flour tortillas
2 t honey
1/4 t ground cinnamon

Directions
1.Combine peanut butter and honey.
2.Spread about 1 tablespoon peanut butter over each tortilla.
3.Arrange 1/4 banana slices in a layer over peanut butter mixture.
4.Sprinkle cinnamon over mixture.
5.Roll up.
6.Slice each roll into 6 pieces.

Makes 24 servings  Print Recipe Card   

Cucumber Cheese Snacks

Ingredients
6 t vanilla yogurt, nonfat
4 t low-fat cream cheese2 cucumbers, peeled and sliced
4 teaspoons dried cranberries

Directions
1.Mix yogurt and cream cheese.
2.Spread on cucumber.
3.Top with cranberries.

Makes approximately 30 snack bites  Print Recipe Card

Cinnamon-Chocolate Popcorn

Ingredients
12 c popped popcorn
1 c pecan halves, chopped
1 c light brown sugar
1/4 c nutmeg
1/2 c butter
3/4 t cinnamon
1/4 c honey
1/2 t baking soda
1 teaspoon vanilla extract
3 squares milk chocolate

Directions
1.Preheat oven to 250°F.
2.Mix popcorn and pecans in a bowl.
3.In a microwave safe bowl, combine light brown sugar, nutmeg and cinnamon.
4.Slice butter and place slices on top of sugar mixture and microwave on high for 30 seconds. Stir.
5.Pour honey on top of mixture and microwave for 2 more minutes. Stir again and microwave for about 2 minutes.
6.Remove from microwave and add vanilla and baking soda. Mix well.
7.Pour mixture over popcorn and pecans. Stir until everything is coated.
8.Spread popcorn mixture onto a pan lined with foil.
9.Place in oven and bake for 30 minutes.
10.Make sure you stir every 5 minutes.
11.Remove from oven and spread out on a large piece wax paper.
12.Melt chocolate and drizzle over popcorn mixture.
13.Once popcorn is cool break it  into chunks and place in a bowl.

Makes 12 cups  Print Recipe Card  

Raisin Peanut Butter Snacks

Ingredients
2 t unsalted butter
2/3 c peanut butter, creamy
3 t honey
1/4 c powdered sugar
1 t vanilla extract
1 1/2 c rice cereal
1 c quick oats
1/4 c raisins
1/4 c mini white chocolate chips

Directions
Melt butter in a medium saucepan over medium heat.
Remove pan from heat.
Stir in peanut butter, sugar, honey and vanilla.
Stir in oats and rice cereal.
Allow to cool.
Once it is cool, stir in the raisins and chocolate chips.
Form into 1-inch balls, Store in refrigerator.

Makes 24 servings  Print Recipe Card   

Kiwi-Cucumber Smoothie

Ingredients
3 small cucumbers, chopped
6 ripe kiwis, peeled
2 T fresh ginger, minced
1 1/2 c low-fat plain Greek yogurt
6 t cilantro leaves Ice cubes

Directions
1.Combine all ingredients in blender.
2.Blend until smooth.
3.Serve immediately.

Makes about 6 servings  Print Recipe Card