Search

Tag: feature recipe

No Bake Peach Crisp

Posted on

Ingredients

  • 1/8 teaspoon cinnamon
  • 2 four-ounce containers of diced peaches in 100% juice, drained
  • 2 Tablespoons low-fat granola
  • 4 Tablespoons low-fat yogurt

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Drain peaches (rinse if in syrup) and place in small bowl.
  3. Stir cinnamon into fruit.
  4. Divide fruit between two serving dishes.
  5. Sprinkle each dish with granola and top with yogurt.
  6. Top with more cinnamon if desired.

Makes 2 servings

nutrition label

Baked Zucchini Fries

Posted on

Ingredients

  • 2 6-inch zucchinis or other summer squash
  • 1 egg white
  • ½ cup low-fat milk
  • ½ cup grated parmesan cheese
  • ½ cup breadcrumbs
  • 1 Tablespoon Italian seasoning

Directions

  1. Wash hands with warm soapy water for 20 seconds.
  2. Preheat oven to 425°F.
  3. Coat a baking sheet with nonstick spray.
  4. Wash and cut zucchini into 3-inch sticks.
  5. Beat egg white in a small bowl with a fork. Add milk and mix together.
  6. Combine cheese, breadcrumbs, and seasoning in a separate bowl.
  7. Dip zucchini sticks into the egg mixture, then the breadcrumb mixture. Place on baking sheet.
  8. Bake for 25-30 minutes or until golden brown. 

Makes 6 servings

Peach Bran Muffins

Posted on

Ingredients

  • 1 1/4 cup whole-wheat flour
  • 3/4 cup bran cereal, crushed
  • 1/6 cup sugar (about 2 1/2 Tbsp)
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 cup fat-free plain yogurt
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 large peach, diced
 

Directions

  1. Wash hands with warm soapy water for 20 seconds.
  2. Combine flour, bran, sugar, baking soda, and baking powder. Mix well.
  3. Add yogurt, egg, and vanilla. Stir until dry ingredients are moistened.
  4. Fold in diced peach.
  5. Coat large muffin cups with non-stick spray and fill 3/4 full with batter.
  6. Bake at 400°F for 16-18 minutes.
  7. Remove muffin tin from oven and allow to cool for several minutes before removing muffins.
  8. Serve warm or at room temperature.

Makes 6 servings

nutrition food label

Eagle Nest

Posted on

Ingredients

  • 2 canned peach halves
  • 2 Tablespoons low fat cottage cheese
  • 6 raisins
 

Directions

  1. Wash hands with warm soapy water for 20 seconds.
  2. Place one peach half, cut side up, in center of plate for the nest.
  3. Place 1 Tablespoon of cottage cheese in the center of nest.
  4. Place 3 raisins on each nest for the eggs.

Makes 1 serving

nutrition label

Pocket Fruit Pies

Posted on

Ingredients

  • 4 tortillas (8 inch)
  • 2 medium peaches, pears, or apples
  • 1/4 teaspoon cinnamon
  • 2 Tablespoons brown sugar
  • 1/8 teaspoon nutmeg
  • 2 Tablespoons milk
  • Sugar (optional)

 

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 350°F.
  3. Briefly warm tortillas in microwave or oven.
  4. Wash, peel, and chop fruit into pieces.
  5. Place 1/4 of the fruit on each tortilla.
  6. In a small bowl, stir together cinnamon, brown sugar, and nutmeg. Sprinkle over fruit.
  7. Roll up the tortillas like a burrito.
  8. Place on baking sheet (without nonstick spray.) Brush with milk and sprinkle with sugar, if desired.
  9. Make small slashes across the pies to allow steam to escape.
  10. Bake at 350°F for 8-12 minutes or until lightly brown.

Makes 4 servings

nutrition label
Translate »