PB Pita Pockets

Prep: 15 min Serves: 4, 1/2 pita Cost per serving: $1

Ingredients:

• 2 fresh fruit, such as: apples, pears, bananas, peaches, or mangoes
• 2 med whole wheat pita pockets
• 1/4 c peanut butter

Directions:

1. Wash & slice fruit.
2. Cut pitas in half to form 4 pockets.
3. Warm each pita in the microwave for ab 10 seconds to make them flexible.
4. Carefully open ea pocket & add ab 1 Tbs peanut butter to its inside walls (you may need to warm the PB as well).
5. Fill each pocket with sliced fruit.
6. Serve at room temp with a cold glass of milk.
   

Vegetable Fried Rice

Prep: 10 min Cook: 20 min Serves: 4, 1 1/2 c Cost per serving: $1

Ingredients:

• 3 eggs, lightly beaten
• 1 Tbs vegetable oil
• 1/2 onion, chopped (or 1/2 Tbs onion powder)
• 2 cloves garlic, minced
• 3 c cooked brown rice
• 2 c frozen vegetables (corn, peas & green beans)
• 1 Tbs low sodium soy sauce
• Freshly ground black pepper, to taste

Optional Ingredients:

• 1 c cooked meat (leftovers make an excellent addition)
• cheddar cheese chunks

Directions:

1. Spray a deep 12 in skillet with cooking oil & hat over med-high heat.
2. Pour the eggs into the skillet.
3. Cook the eggs without stirring until fully done; remove from pan & cut into strips, set eggs aside.
4. Return skillet to the burner, heat oil over med-high heat.
5. Add garlic & onion sauteing.
6. Stir in rice, vegetables, soy sauce, & meat if desired; heat through stirring occasionally.
7. Return eggs to pan, heat through.
8. Pepper to taste & serve.

Picnic Salad

Prep: 15 min Serves: 4, 3/4 c Cost per serving: $1

Ingredients:

• 1 1/2 c cooked chicken or 2 6 oz cans tuna
• 1 apple, cored & diced
• 1/3 c chopped celery
• 1/3 c ranch dressing
• 1/8 tsp black pepper, freshly ground
• 1/4 c shopped pecans or walnuts

Variations:

• To make a full meal salad: add 2 c cooked pasta
• Rolled in whole wheat tortillas
• Stuffed into pita pockets
  

Directions:

1. In a med bowl thoroughly combine all ingredients.
2. Serve immediately or store up to 1 day refrigerated in an airtight container.
   

Mexican Chicken Soup

Prep: 15 min Cook: 20 min Serves: 8, 1 c bowls Cost per serving: $1

Ingredients:

• 1 lb fresh tomatoes, diced
• 1 c black beans, rinsed & soaked overnight (or 1, 15 oz, can)
  
• 2 c corn (or 1, 15 oz, can corn, drained & rinsed
• 1, 14 oz, can low sodium chicken broth
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/4 tsp black pepper, freshly ground
• 1 lb chicken, shredded (fat, skin & bones discarded)

Optional Garnish:

• salsa
• shredded cheese
• tortilla chips
• sour cream
• fresh cilantro, chopped
  
• fresh avocado, chopped or sliced
  

Directions:

1. In a lg pot add: tomatoes, beans, corn, broth, garlic, chili powder, cumin, pepper, & chicken.
2. Heat to boiling, reduce heat to simmer, covered, until chicken is tender.
3. Garnish & Serve!
   

Chicken Salad Sandwhiches

Prep: 15 min Serves: 6

Ingredients:

• 1/4 c mayonnaise
  
• 1/4 c plain yogurt
• 1 Tbs Dijon mustard
• 1 Tbs lemon juice
• 2 c cooked chicken breast, cubed
• 1/2 c red seedless grapes, halved
• 1/4 c celery, diced
• 1/4 c almond slivers
• 6 romaine leaves
• 6-12 tomato slices
• Salt & pepper to taste
• 6 pita pockets or bread for sandwiches
  

Directions:

1. In a med bowl combine mayo, yogurt, mustard & lemon juice; salt & pepper to taste.
2. Add in chicken, grapes, celery & almonds; toss to coat.
3. Place lettuce & tomato slices on bread & fill with chicken salad.
   

Chicken (or Tuna) Salad Stuffed Tomatoes

Prep: 20 min Serves: 6

Ingredients:

1. 6 lg tomatoes or 12-15 sm tomatoes
   
2. 2 c (or 16 oz) canned chicken or tuna; or cooked & cubed chicken breast
   
3. 1/2 c minced red bell pepper
4. 1/2 c corn, drained
5. 1/4 c plus 2 Tbs olive oil
6. 1/4 c fresh lemon juice
7. 1 Tbs chopped fresh parsley
8. 1 Tbs Dijon mustard
9. 1 Tbs mayonnaise
10. 1 tsp ground black pepper
11. 1/2 tsp salt
12. Leaf lettuce or spinach leaves

Directions:

1. Cut 1/2 in off the top of each tomato.
2. Scoop out pulp from tomatoes.
3. Turn tomatoes upside down on paper towels to drain.
4. In a medium bowl, combine meat, bell pepper & corn.
5. In a small bowl, whisk together remaining ingredients.
6. Pour over chicken, tossing gently to coat.
7. Line tomatoes with leaf lettuce or spinach leaves.
8. Spoon chicken salad evenly in the tomatoes.
9. Refrigerate or serve immediately.

PB&J Muffins

Preheat: 375ºF Prep: 15 min Bake: 20 min Yields: 12 muffins

Ingredients:

1. Non-stick cooking spray
2. 2 c wheat flour
3. 1 1/2 tsp salt
4. 1 Tbs baking powder
5. 1 c milk
6. 2 lg eggs
7. 2/3 c sugar
8. 1 c creamy peanut butter
9. 1/3 c vegetable oil
10. 1/2 c seedless jam or preserves
11. 1/4 c raw, coarse ground sugar

Directions:

1. Spray muffin pan with no-stick cooking spray.
2. Stir together flour, salt & baking powder in a large bowl.
3. Add milk, eggs, 2/3 cup sugar, peanut butter & oil to bowl.
4. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat!!!
5. FILL prepared muffin cups evenly with half of the batter.
6. Place 2 level teaspoons jam or preserves in the center of each muffin.
7. Evenly divide remaining batter between muffin cups.
8. Sprinkle with 1/4 cup coarse sugar.
9. Bake.
10. Remove from oven.
11. Cool in pan 5 minutes.

Pinwheel Sandwhiches

Prep: 5 min Serves: 1
Category: Appetizer, Lunch, Snack, Child Friendly

Ingredients:

1. 1 slice bread, white, wheat, sourdough, etc.
2. Your choice of sandwich filling, such as: peanut butter & jelly, meat & cheese, ham or tuna sandwich spread, cream cheese & cucumber, peanut butter or cream cheese & fruit slices, etc.
   

Directions:

1. Roll bread flat with a rolling pin.
2. Place sandwich filling on bread.
3. Roll.
4. Cut roll into round disc shaped slices.
5. Serve.