Enjoy some delicious recipes!

Program #839

Donna Bundrick-Griffin

Collard Wraps

1 large Rawl® Collard leaf
1-10-ounce can chicken breast in water
2 teaspoons Lite mayonnaise
2 teaspoons No Sugar Added Sweet Relish
1/2 teaspoon salt
1/4 teaspoon pepper

Wash collard leaf and pat dry with paper towel. Cut the stem out lengthwise the collard leaf; set aside.
Drain chicken breast meat; squeeze moisture out and chop very finely in food processor.
Transfer chicken meat to a medium bowl.
Stir mayonnaise, relish, salt and pepper into chicken meat.
Spread chicken salad onto each collard leaf section.
Roll up from bottom to top.
Place seam side down in refrigerator for 2 hours.
When ready to serve cut each leaf into rounds.
Yield: 10-12 rounds.

Scrumptious Grilled Cheese and Veggie Sandwiches

1 large loaf Multigrain Bread
3 tablespoons Extra Virgin Olive Oil, divided
1 tablespoon chopped garlic
1 (10-ounce size) container Versatile Veggies® Fajita Mix
1 (10-ounce size) container Versatile Veggies® Sliced Yellow Squash
2 cups Nature's Greens® Kale
1 (8.2-ounce size) jar Sundried Tomato Pesto
1 (8-ounce size) package Provolone cheese

Preheat grill or grill pan to medium-high.
Slice bread into 3/4 or 1-inch thick pieces.
Heat a large skillet to high and pour olive oil into skillet.
Reduce skillet heat to medium and sauté garlic, fajita mix, squash and kale for 3-5 minutes, stirring often.
Spread pesto on each slice of bread.
Spoon sautéed vegetables onto each slice of bread (over the pesto sauce).
Place a slice of Provolone cheese on half of the veggie topped bread slices.
Top with the other half of the veggie topped bread slices.
Brush each slice of the bread with the remaining olive oil.
Grill the sandwiches over medium heat pressing often with a large metal spatula.
Cook until nicely marked by the grill and the cheese melts, 3-5 minutes per side.
Cut each sandwich in half on the diagnal and serve hot.
Yield: 4-5 sandwiches.

Corn Salad with Black Beans

2 cups fresh corn kernels (about 3 ears)
1 (15-ounce) can black beans, rinsed and drained
1 (16-ounce size) RAWL BRAND VERSATILE VEGGIES® Pico De Gallo
2 teaspoons hot sauce
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon pepper

Place corn on an aluminum foil-lined baking sheet.
Broil corn 5 inches from heat 12 minutes or until lightly browned, stirring once.
Remove from oven and cool for at least 10 minutes.
Combine corn and remaining ingredients in a large bowl.
Cover and chill until ready to serve.
Yield: 8 servings.

Low Cal Key Lime Pie with Honeyed Kale

1 cup Nature's Greens® Kale
1 teaspoon Extra Light Tasting Olive Oil
1 teaspoon honey
2 (6-ounce size) containers Key Lime yogurt
1 cup thawed fat free whipped topping
3 drops green food coloring (Opt.)
1 reduced fat graham cracker crust

Chop kale into fine pieces.
Pour olive oil over chopped kale and massage oil onto kale with hands.
Spoon honey over chopped kale and stir gingerly. Set aside.
Stir yogurt and whipped topping together.
Stir in food coloring (if desired) and chopped kale.
Spoon mixture into graham cracker pie crust and freeze 4 hours or overnight.
Let stand at room temperature for 15 minutes or until pie can be cut easily.
Store leftover pie in freezer.
Yield: 6-8 servings.

Kale Pineapple Smoothie

1 cup vanilla flavored almond milk
1/2 cup low calorie vanilla bean Greek-style yogurt
2 teaspoons honey
1/2 cup fresh pineapple
1 cup Nature's Greens® Kale

Blend all ingredients in a blender container for 30 seconds to 1 minutes.
Yield: Approx. 4 cups

Donna Bundrick Griffin


Maturity is patience. It is the willingness to pass up immediate pleasure in favor of the long term gain.