Enjoy some delicious recipes!
Program #670Mickela Mitchell
Roasted Red Pepper Yogurt Dip
Makes 5 servings
Prep Time: 10 min
Cook Time: 5 min
1 (12 oz.) jar roasted red peppers, drained
2 (8 oz.) containers lowfat plain yogurt
1 (4 oz.) can chopped green chilies, drained
1 garlic clove, minced
Puree red peppers in food processor or blender; drain again. Add remaining ingredients; mix until blended and refrigerate. Serve with assorted cut vegetables or pita wedges.
Serving suggestion: Let kids add whole grain goldfish crackers and fish out with celery sticks or red pepper strips.
Cheesy Egg Scramblers
Makes 1 servings
Prep Time: 3 min
Cook Time: 3 min
1/2 whole-wheat pita bread
2 large egg whites
1/4 cup shredded reduced-fat mild Cheddar cheese
Toast pita; set aside. Spray small skillet with non-stick cooking spray. Heat over medium heat 20 to 30 seconds. Scramble egg whites and cheese in preheated skillet until egg whites are set and cheese is melted. Fill pita pocket with eggs and cheese; serve.
Tip: Kick up the flavor with zesty Jalapeņo or Monterey Jack cheese or add chopped mushrooms, onions or green peppers to egg whites before scrambling. Recipe created by Kraft Kitchens on behalf of the American Dairy Association/National Dairy Council
BBQ Cheddar Chicken Foil Packet Dinner
Makes 4 servings
Prep Time: 15 min
Cook Time: 37 min
3 tablespoons barbeque sauce
4 small boneless, skinless chicken breast halves (1 pound)
2 small unpeeled red potatoes, thinly sliced
1 red or green bell pepper, seeded and sliced
1 green onion, finely chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups shredded reduced-fat Cheddar cheese
Preheat oven to 375 degrees Fahrenheit.
Place a foil sheet, approximately 12x12 inches, on a work surface. Spoon about 1 teaspoon of the barbecue sauce in the center of the foil sheet. Place one chicken breast half over barbecue sauce and spread another teaspoon of sauce over chicken. Top with a quarter of the potato, bell pepper and onion. Sprinkle with a little of the salt and pepper.
Fold foil in half to cover contents; make narrow folds along edges to seal. Repeat with remaining ingredients to assemble three more packets. Place packets on a baking sheet and bake for 35 minutes.
Open foil packets with scissors and carefully pull back edges (contents may be very hot). Sprinkle a quarter of the cheese over the top of each chicken breast half and return to oven, unsealed, for 2 minutes or until cheese is melted. With a spatula, transfer the contents of each packet onto individual serving plates, if desired.
Cocoa-Berry Yogurt Tarts
Makes 6 servings
Prep Time: 10 min
Cook Time: 10 min
1 1/2 cups low-fat vanilla yogurt
1 1/2 cups reduced-fat Ricotta cheese
2 tablespoon sugar
2 tablespoon unsweetened cocoa powder
6 graham cracker tart shells
3/4 cup strawberries, sliced (raspberries or blueberries also can be used)
Mix yogurt, Ricotta, sugar and cocoa powder thoroughly with whisk until creamy. Spoon 1/6 mixture into each tart shell and top with sliced strawberries.
Salt in Antiquity
While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!