Categories
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

Categories
snack

744 – Make Your Own Pizza Bar

Bottoms-Go for Whole Grains:
bagels
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

Categories
breakfast dessert recipe salad

626 – Pizza Omelet

Pizza Omelet
(1 serving)

2 eggs
2 tablespoons water
Dash of salt
1 tablespoon butter
3 tablespoons pizza sauce
3 tablespoons Mozzarella cheese

Mix eggs, water, and salt until blended. Heat butter in 10-inch skillet over medium high heat. Pour in egg mixture. With a pancake turner, carefully push cooked portions at edges toward center; tilt pan so uncooked portion will run to edge, making sure to keep pan’s surface covered with egg mixture at all times. While top is still moist and creamy-looking, spoon on pizza sauce and cheese on left hand side of omelet. With pancake turner, fold right side of omelet over left and slide omelet onto plate.

Lemon Brownies
(36 brownies)

1 (1 lb., 2 ½ oz.) box lemon cake mix
2 eggs
1 stick margarine, softened

Topping:

1 (8oz.) pkg. cream cheese, softened
2 eggs
1 box confectioners sugar

Heat oven to 325ºF. Mix cake mix, 2 eggs, and margarine until thoroughly
moist. Spread mixture evenly in bottom of greased 9X13 inch pan. To make topping, mix cream cheese, 2 eggs, and confectioners sugar. Pour topping over mixture in pan. Bake 45-50 minutes. Cool brownies one hour before slicing.

Get Real Egg Salad

4 hard-cooked eggs, chopped
1 stalk celery, chopped
¼ cup green olives, chopped
½ teaspoon celery salt
½ teaspoon dill weed
3 tablespoons mayonnaise
3 drops hot sauce

Place all ingredients in bowl. Mix thoroughly and refrigerate. Spread on sandwich bread or crackers.

Taco Pie

1 lb. ground beef
1/3 cup onion, chopped
1 envelope taco seasoning mix
6 hard-cooked eggs, sliced
2 tomatoes, chopped
1 cup shredded cheddar cheese
Bottled taco sauce
Corn chips

Heat oven to 400ºF. Grease 10-inch pie plate. Cook beef and onion in skillet until brown; drain grease. Add contents of seasoning mix to beef. Press mixture into pie plate. Bake 15 to 20 minutes. Remove from oven; top with sliced eggs, tomatoes, and cheese. Spoon small amounts of taco sauce on top. Crumble corn chips and sprinkle over top. Return to oven and bake for 8 minutes. Cool 5 minutes.

Mix-in-a-Minute Quiche
(6 servings)

6 eggs, slightly beaten
1 can cheddar cheese soup
½ lb. ground beef
1 tablespoon onion, chopped
1 tablespoon bell pepper, chopped
½ cup biscuit mix
¼ teaspoon salt
¼ cup Parmesan cheese

Heat oven to 350ºF. Cook ground beef, onion, and bell pepper until brown; drain. Mix 6 eggs, soup, biscuit mix and salt. Add beef, mix thoroughly. Pour into greased 9-inch baking dish. Top with ¼ cup Parmesan cheese. Bake 30-35 minutes.

Holly Gillis Hidell, MS,RD,LD
Media and Nutrition Director
Georgia Egg Commission