BREAKFAST SUNDAE

Ingredients:

Breakfast cereal or granola

Flavored yogurt

Fruit (bananas, strawberries, peaches, fruit cocktail, etc.)

Maraschino cherry

Place one tablespoon of cereal in a tall clear glass. Top with one tablespoon of yogurt. Put two spoonfuls of fruit on top of yogurt. Repeat layers. End with a layer of yogurt and a maraschino cherry. Yield: 1 serving.

We like to opt out of using the maraschino cherry, and just use a berry on top. Also, we like to use our own homemade granola. Yum!

AWESOME GRANOLA

3 cups oatmeal, uncooked
1/2 cup shredded or flaked coconut
1 cup chopped pecans, walnuts or peanuts
1/4 cup honey
1/4 cup liquid margarine
1 1/2 teaspoon cinnamon
2/3 cup raisins or dried cranberries


OVEN INSTRUCTIONS
1. Heat oven to 350º F. Combine all ingredients in a large bowl, except raisins, mix well.
2. Bake in 13x9 inch baking pan at 350ºF for 25- 30 minutes or until golden brown. Stir every 5 minutes.
3. Stir in raisins. Cool thoroughly. Store in tightly covered container.

ELECTRIC SKILLET INSTRUCTIONS
1. Combine all ingredients except raisins in a large microwave safe bowl; mix well.
2. Set electric skillet at 300º F and stir mixture constantly until lightly browned.
3. Place in a bowl and stir in raisins. Cool thoroughly.
4. Store in tightly covered container.

MICROWAVE INSTRUCTIONS
1. Combine all ingredients, except raisins in a large microwave safe bowl; mix well.
2. Place in 11x7 in glass baking dish.
3. Cook at HIGH about 8 minutes or until golden brown, stirring after every 2 minutes of cooking; stir in raisins.
4. Place onto un-greased cookie sheet or aluminum foil to cool. Cool thoroughly. Store in a tightly covered container.


Adapted from:
Expanded Nutrition Program - Hidalgo County
Texas AgriLife Extension

POPEYE SMOOTHIE

6-8 ounces yogurt, any flavor

1/2 cup skim milk

1/2 fresh or frozen banana

1/2 cup fresh or frozen fruit

1 packed cup fresh spinach

Blend well in a blender. Delicious as a morning smoothie. For a fun treat, freeze and enjoy as popsicles.

GRANOLA BARS

1 CUP HONEY

1 CUP PEANUT BUTTER

3 1/2 CUPS ROLLED OATS

1/2 CUP RAISINS

1/2 CUP GRATED CARROTS

1/2 CUP COCONUT

Preheat oven to 350 degrees. Peel and grate the carrots. Put the honey and peanut butter in a large saucepan. Cook on low heat until they melt. Remove the pan from the heat. Turn off the burner. Add oatmeal, raisins, carrots, and coconut to the saucepan. Stir well, and let it cool until you can safely touch it with your hands. Put the mix in the baking pan. Press the mix firmly into the bottom of the pan. Bake for 25 minutes. Cut into 24 bars.

Adapted from: Pennsylvania Nutrition Education Network Website Recipes, The Pennsylvania Nutrition Education Program.

SWISS CHARD STRACCIATELLA SOUP

6 cups low-sodium chicken broth

3 garlic cloves, minced

1 pound (6-8 stems with leaves) Swiss chard, very thinly sliced

2 tablespoons freshly grated Parmesan, plus more for serving

2 large eggs, beaten

Salt and pepper, to taste

Combine broth and garlic in a large saucepan and bring to a boil

over medium-high heat. Add the chard, cover, reduce the heat to

medium, and cook until the chard is tender, about 8 minutes.

Stir in the Parmesan and simmer for 1 minute. Beat the eggs in

a small bowl. Bring the soup to a boil. With a fork, gradually stir

the eggs into the soup. Cook briefly, stirring constantly with a

fork until threads appear, less than 1 minute. Season with salt,

pepper, and Parmesan.

*Adapted from Andrea Chesman’s Garden-Fresh Vegetable Cookbook

CAULIFLOWER AND COUSCOUS PILAF

1 Tablespoon extra-virgin olive oil

4 cups finely chopped cauliflower florets (about 1 medium head)

1/2 teaspoon salt

3/4 cup reduced-sodium chicken broth

1 teaspoon freshly grated orange zest

1/4 cup orange juice

1/4 cup Craisins

2/3 cup whole-wheat couscous

1/2 cup sliced scallion greens

Heat oil in a large saucepan over medium heat. Add cauliflower and salt; cook, stirring, until softened, about 3 minutes. Add broth, orange zest, juice and Craisins. Bring to a boil over high heat. Stir in couscous and scallions. Remove from heat and let stand, covered, until the liquid is absorbed, about 5 minutes. Fluff with a fork.

CRANBERRY PUMPKIN MUFFINS

INGREDIENTS

2 cups flour 3/4 cup sugar

3 teaspoons baking powder 1/2 teaspoon salt

1/2 teaspoon cinnamon 3/4 teaspoon allspice

1/3 cup vegetable oil 2 large egg, large
3/4 cup canned pumpkin 2 cups fresh or frozen chopped cranberries

Instructions:

1. Preheat oven to 400 degrees.
2. Sift together dry ingredients (flour through allspice) and set aside.
3. Beat oil, eggs, and pumpkin together until well blended.
4. Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once. Stir until moistened.
5. Fold in chopped cranberries.
6. Spoon into paper lined muffin cups.
7. Bake at 400 degrees for 15 to 30 minutes.

8. Voilà! You now have a festive and tasty snack!

*Here is where having toothpicks on hand comes in handy. Simply stick a toothpick in the middle of a muffin and pull it out. If it comes out covered in dough, they need to cook longer. If it comes out clean, they're probably done.