chicken recipe snack vegetable

811 – Kid Friendly Chicken Wraps

Kid Friendly Chicken Wraps

1/2 package NATURE’S GREENS™ Kale
1 rotisserie chicken, shredded
1 cup low fat shredded Cheddar cheese
1/2 cup Thousand Island dressing
6 (10-inch size) tortillas

1. Chop Kale finely and set aside.
2. Skin and shred chicken.
3. Combine shredded chicken with chopped kale and cheese, tossing to combine.
4. Add dressing, tossing to coat.
5. Divide chicken mixture evenly between tortillas.
6. Roll up to enclose chicken mixture.
Yield: 4 servings.

Nutritious Kids Popsicles

1 cup low fat frozen yogurt
1/4 cup vanilla flavored almond milk
1/2 cup Orange Strawberry Banana 100% juice
1 cup NATURE’S GREENS™ kale
1 banana, sliced
1 teaspoon honey

1. Spoon yogurt in a blender.
2. Pour almond milk and juice over frozen yogurt.
3. Spoon kale, banana in with other ingredients.
4. Pour in honey.
5. Blend until kale is well pulverized.
6. Pour mixture into 3-ounce paper cups and place in freezer.
7. After 30 minutes, insert Popsicle sticks into frozen Popsicle mixture.
8. When ready to serve, tear off paper cups and enjoy.
Yield 8 popsicles.

Easy Kale Smoothie

2 pears, unpeeled and chopped
1 or 2 bananas, sliced
1/2 cup white grape juice
2 cups water
1/4 cup honey
3-4 cups NATURE’S GREENS™ kale

Blend the first 5 ingredients in a blender. Spoon in kale and blend until smooth. Enjoy!
Yield 6 cups smoothie.

Quick Veggie Pizza

1 tablespoon Extra Lite Olive Oil
1 (10-ounce size) pkg. VERSATILE VEGGIES® Fajita Mix
1 teaspoon garlic
1 teaspoon Italian seasoning
1 (10-ounce size) pkg. VERSATILE VEGGIES® Squash Medley
1 cup VERSATILE VEGGIES® diced tomatoes
2 cups shredded Six Cheese Italian Blend shredded cheese
1 (1.5 lb. size) prepared pizza crust

1. Sauté fajita mix and garlic in olive oil. Sprinkle with Italian seasoning.
2. Spoon Mixture in the center of unbaked pizza crust.
3. Top cooked vegies with squash medley.
4. Spoon tomatoes around outer crust.
5. Sprinkle with cheese and bake at 425° for 18 minutes or until cheese has melted and vegetables are tender.
Yield: 6-8 slices.

Donna Bundrick-Griffin

fruit mexican recipe snack

808 – Fatt Matt’s Peach Fuzz Salsa

Fatt Matt’s Peach Fuzz Salsa

1 Poblano pepper, minced
1 red bell peppers, minced
1/2 yellow pepper, minced
1/2 orange pepper, minced
2 jalapenos, minced
10 green onions minced
1 med purple/red onion diced
1 handful of cilantro, chopped
2 C jicama, minced (optional or can substitute a granny smith apple)
1 heaping Tbs minced garlic
1 dry pint grape tomatoes, quartered
1 15 oz can of diced peaches in heavy syrup pureed
1 12 oz can petite diced tomatoes
1 can of drained and washed black beans
1 T cumin
3/4 C cider vinegar
1 tsp allspice
1/4 C Franks hot sauce
2 tsp kosher salt
1/2 tsp black pepper
1/2 cup honey
2 Tbsp Chili Powder
1/4 tsp Deadly Dudley (or Cayenne Powder)
2 Tbsp Lime Juice

Mix all ingredients, refrigerate for at least 2 hours, stir often and lightly drain off liquid and serve.

Aunt C’s Salsa

3 cans Hunts diced tomatoes
2 jalapeno peppers
1 med onion cut up in several pieces
2 fresh garlic cloves
5 springs of cilantro with stems
1 tsp olive oil
1/2 tsp cumin
1 tbsp of lime juice

Salt to taste (some canned tomatoes generally have lots of salt but others do not)
Cilantro leaves from ~ 8 – 10 sprigs to garnish.

1. Place all ingredients in a food processor or blender and blend until smooth.
2. Add water for desired consistency if too thick.
3. Allow the flavors to blend for an hour.
4. Garnish with cilantro.

Matt Lusk

dessert fall fruit recipe snack

794 – Mom’s Applesauce Cake Baked in a Jar

2/3 c. shortening, Crisco
2 2/3 c. sugar
4 eggs
2 c. applesauce
2/3 c. water
1 tsp. allspice
2 1/3 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
2/3 c. chopped walnuts

Wash and rinse 7 pint jars with wide mouths and no neck.
Pour hot water over jars and dry.
Grease inside of jars well with Crisco, a basting brush works well.
Have 7 matching rings and lids ready.
Preheat oven to 325°.
Cream together shortening and sugar.
Beat in eggs, applesauce, and water.
Sift together flour, baking powder, soda, salt, and spices; add to applesauce mixture.
Stir in nuts.
Pour into jars, filling half full with cake batter.
Bake for 45 minutes.
Remove one jar at a time from oven.
Wipe sealing edges clean.
Put lid and ring on and screw tight.
Jars will seal as cake cools.
Store as you would regular can goods.
May also be baked in 1 1/2 pint jars; double the recipe and fill half full.

Lynne Patterson

fish fruit recipe snack vegetable

785 – Pan Seared Tilapia with Tomato, Onion, Caper Sauce

Pan Seared Tilapia with Tomato, Onion, Caper Sauce


Tilapia filets (or any other white fish)
1 large onion
Capers (to taste)
Fresh Oregano
1 can large whole peeled tomatoes


1. Heat pan to med/med-high
2. Sautee sliced large onion w/ olive oil and garlic until golden brown (don’t burn the garlic)
3. Add can of tomato, salt/pepper, capers and oregano
4. Bring to a boil, cover and simmer until fish/dinner is ready
5. Salt/pepper fish
6. Cook 1-2 min each side, or until flakes easily
7. Serve with sauce

Super Green Smoothie Popsicles:

2 cups Berries (of any kind)
2 Bananas
2 Cups Spinach
1 cup Coconut Water (or just water)


Add all to blender, blend and pour into Popsicle molds.
Place in freezer and enjoy when ready!

***Note: You can also add yogurt to these for a creamier taste!

Meggie Bradbury

fruit recipe salad snack summer

784 – Watermelon Ham Roll, Cucumber Watermelon Salad

Watermelon Ham Roll

Tortilla shells
thin sliced ham
cream cheese and chives spread
lettuce leaf
watermelon spear, well drained
decorative toothpicks

Spread room temperature cream cheese and chives spread on one flat tortilla shell. Layer thin sliced ham and letuce leaf. Add one well drained watermelon spear and roll. Place two toothpicks in each end of tortilla and cut in half.

Cucumber Watermelon Salad

6 cups cubed seeded watermelon
4 cups cubed cucumber
1 tsp salt
1 tbsp white sugar
1/2 cup balsamic vinegar

Place watermelon and cucumber cubes in a large bowl, and gently toss with salt and sugar. Drizzle with balsamic vinegar and toss to coat. Refrigerate for 15 mintues, gently toss one last time before serving.

Katherine Taylor, SC Watermelon Queen

recipe snack

747 – Egg Stuffers

6 hard-cooked eggs
2 tablespoons vegetable dip mix
1/4 teaspoon black pepper
2 tablespoons mayonnaise
1 teaspoon brown mustard
1/2 teaspoon hot sauce
1 tablespoon olives, chopped
1 teaspoon paprika

Slice eggs in half lengthwise. Remove yolks and set whites aside. Mash yolks with fork. Add next 6 ingredients into yolks, stir until well blended. Refill whites, using about 1 tablespoon yolk mixture for each half. Sprinkle each half with paprika. Chill to blend flavors.

Holly Gillis


744 – Make Your Own Pizza Bar

Bottoms-Go for Whole Grains:
english muffins
sandwich rounds
hamburger/hotdog buns

Tops-Add Color and Nutrition:
torn spinach
chunk pineapple
grilled chicken
lean ham
bbq chicken
low-fat mozzerella cheese

These ingredients make for a tasty and nutritious treat your whole family will enjoy! Let everyone get creative with fun new ingredients to add to the bar! Then fire up the oven for some family fun- even the little ones can help assemble their own pizza creations.

Michela Mitchell

dessert recipe snack

705 – Tater Tots w/ bacon

Tater Tots w/ bacon

What you need:

Tater Tots
BBQ sauce
Brown sugar
Toothpicks optional
Cookie sheet & a cooling rack to sit atop the baking sheet

Mix ¼ cup of ketchup
3 Tbls of BBQ sauce
2 Tbls of Brown Sugar

Mix the ingredients until they are smooth
Take the bacon from the wrapper and cut in half
Take one piece of bacon and lightly brush the mixture over the bacon strip – fold bacon strip long ways and place a tater tot on the bacon and roll the bacon around the tater tot. You can hold in place with a toothpick but sometimes the toothpick will separate the tater tot

Place the tater top on the cooling rack that you have placed inside of a baking sheet so the grease will drip down and leave your food crispy. Line your baking sheet with foil for easy clean up.

Bake 30-35 min. at 425 until bacon is crispy

Ham and Onion snack sandwiches

What you need:

Store bought dinner rolls I like the extra small rolls that come in the tin holder
1 lb. Ham slices
1 large Onion sweet if you can find one
1 stick of Butter
*Poppy seeds optional

Take the rolls out of the tin and cut in half so you have a bottom and a top of the rolls
Brush the bottom rolls with butter and add well-chopped onions add a thin layer of mustard (I like spicy). Take the ham and chop it so you have small bits and place on the bottom roll. *Add in Poppy seeds over the ham if you like. Take the roll tops and cover the now made sandwiches.
Take foil and cover and seal the rolls (or put back in the tin) and cover with foil and bake for 20 minutes at 350.
Let sit till cooled off a bit and enjoy

Simple Colorful Dessert

What you need:
Drained or fresh strawberries
Store bought tapioca pudding
Clear punch cups or something small like that.

Take some clear cups and put in a large helping of drained (or your favorite fruit) and then add tapioca pudding and serve chilled

Deb Sofield

dessert fall pastry recipe snack

692 – Ham and Apple Wraps

Ham and Apple Wraps

2 tablespoons plain low-fat yogurt
2-3 teaspoons spicy brown or Dijon mustard
2 slices deli style ham
1 slice (1 oz) Cheddar cheese
¼ of an apple, thinly sliced
1 (8-inch) flour tortilla

1. In a small bowl, stir together yogurt and mustard until smooth and combined.
2. Spread yogurt mixture onto tortilla evenly.
3. Place ham slices on top of yogurt mixture.
4. Place cheese slices on top of ham.
5. Arrange apple slices down the center of the tortilla on top of the cheese.
6. Roll tortilla tightly and cut in half.
Yield: 1 serving

Nutrition Facts: Calories 258; Protein 13.0g; Carbohydrate 25.1g; Fat 10.2g; Saturated Fat 5.3g; Cholesterol 33.7mg; Sodium 767mg; Fiber 2.1g; Sugar 7.7g

Apple Coleslaw

6 tablespoons light mayonnaise or dressing
1 tablespoon honey
8 ounces coleslaw mix
1 red apple, chopped

1. In a large bowl, mix mayonnaise and honey until combined.
2. Add coleslaw mix and apples and gently mix until combined.
3. Refrigerate at least 1-2 hours before serving for best flavor.
Yield: 6 servings

Nutrition Facts: Calories 67; Protein 0.6g; Carbohydrate 10.4g; Fat 3.1g; Saturated Fat 0g; Cholesterol 2.5mg; Sodium 140mg; Fiber 1.7g; Sugar 7.3g

Caramel Apple Crisp

Apple Filling:
5 large Granny Smith Apples, peeled, cored and thinly sliced
1/2 cup sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1 tablespoon lemon juice
1/4 cup water


1 1/2 cups flour
1 cup brown sugar
1 cup quick oats
3/4 cup butter or margarine, chilled
1/2 cup caramel sauce

1. Preheat oven to 350°F.
2. In a medium sized bowl, toss apples with sugar, flour, cinnamon, lemon juice and water.
3. Spread apple mixture evenly into an 8×8-inch pan coated with cooking spray.
4. In a small bowl, mix together flour, brown sugar and oats. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
5. Sprinkle crumbs evenly over apple mixture. Drizzle caramel sauce over top of crisp.
6. Bake for about 45 minutes or until apples are bubbling and top is golden brown.
Yield: 6 servings

Nutrition Facts: Calories 687; Protein 7.2g; Carbohydrate 114.3g; Fat 24.5g; Saturated Fat 14.8g; Cholesterol 61.0mg; Sodium 233mg; Fiber 5.9g; Sugar 69.5g

Kimberly Baker

mexican pork snack

682 – Baked Enchilada

Baked Enchilada

1 (16-ounce size) container Versatile Veggies® Pico De Gallo
1 ½ pound ground chuck
1 tablespoon oil
1 (15-ounce size) can black beansg
1/3 cup Lite Italian Dressing
2 ½ teaspoons taco seasoning mix
6 (8-inch) corn tortillas
1 ½ cups sour cream
2 cups Mexican style cheese

Lightly grease a 13-inch x 9-inch casserole dish and set aside. Spoon Pico De Gallo in a colander to drain well. Meanwhile, brown ground chuck in oil, cooking until well done. Drain cooked ground chuck well and combine with well drained Pico De Gallo. Stir in black beans, dressing and taco seasoning. Place 3 of the tortillas in the prepared baking dish. Spoon ½ of the beef mixture on top or tortillas. Spoon ½ sour cream over meat mixture, then sprinkle ½ cheese over the sour cream. Top with the remaining tortillas. Spoon the remaining beef mixture over the tortillas followed by the remaining sour cream and the remaining cheese. Cover with foil. Bake in a 400 degree oven for at least 30 minutes. Uncover and bake for at least 10 additional minutes or until cheese is melted and casserole is heated throughout. Let stand a few minutes before serving.

Yield: 8-10 servings.

Greek Dip with Pico De Gallo (April, 2009)

2 (7-ounce size) containers Versatile Veggies® Pico De Gallo
1 (15-ounce size) can Black Beans, well drained and rinsed
1 (6-ounce size) container Feta Cheese
½ cup Greek Salad Dressing
Tostitos or Tostitos Scoops

Combine the first four ingredients, mixing until well blended. Refrigerate at least 2 hours before serving for flavors to blend. Serve with Tostitos or Tostitos Scoops.
Yield: 10-12 servings.

Pico Strata with Ham

– 1 tablespoon butter
– 1 (7-ounce size) container Pico De Gallo
– 2 cups Canadian bacon, finely chopped
– 1 (12-ounce) sourdough bread, cut into cubes
– 1 ½ tablespoons brown mustard
– ½ teaspoon salt
– ½ teaspoon pepper
– 4 egg whites
– 2 eggs
– 2 cups finely shredded Mexican cheese

Sauté Pico De Gallo in butter; remove from heat and stir in Canadian bacon. Spoon 3 cups of sourdough bread in the bottom of a lightly greased 3-quart casserole dish. Top with ½ Pico mixture. Repeat with bread, then Pico mixture. Combine the brown mustard, salt, pepper, egg whites, eggs, and cheese, stirring until all ingredients are well blended. Pour egg-cheese mixture over the bread and vegetables. Cover and refrigerate overnight or at least 8 hours prior to baking. Let casserole stand at least 30 minutes at room temperature before baking. Uncover and bake at 350 degrees 40 minutes or until golden brown. Let set at least 5 minutes before serving.
Yield: 8-10 servings.

Collard and Sausage Dip

1 (1-pound size) package NATURES GREENS Bagged Collards
1 (1-pound size) bulk pork sausage
2 packages (8-ounce size) Neufchatel cream cheese, softened
½ cup mayonnaise
1 (8-ounce size) container sour cream
1 clove garlic, minced
1 cup shredded Parmesan cheese
2 cups shredded Mozzarella cheese

The day before, finely chop collards and cook in a small amount of water until done. Strain and pat dry 2 cups of the cooked collards. Refrigerate overnight. To prepare the dip, cook sausage until done. Drain well and remove any excess fat by patting with a paper towel. Crumble sausage and set aside. Beat the softened cream cheese, mayonnaise, sour cream, and garlic together until smooth. Stir in the Parmesan and Mozzarella cheeses, chopped collards, and cooked sausage. Transfer to a very lightly oiled 13 ½ x 9 casserole dish. Bake in a 350° oven for 25 minutes or until brown and bubbly. Serve with grilled mini toasts or any crunchy bite-size bread pieces.
Yield: 20 generous servings.

(Opt.) Immediately after removing from oven, sprinkle with a little shredded Parmesan and Mozzarella cheeses.

Donna Bundrick-Griffin