Recipe - Red, White and Blue!

Here is a healthy idea for the 4th of July!

Red, White & “Blue Angel” Shortcakes

36 shortcakes

1 Angel Food Cake Mix (Prepared according to directions on Box)

4 cups sliced strawberries

4 cups fresh blueberries

4 cups fresh raspberries

4 cups bottled berry juice (raspberry, cherry or cran-raspberry)

4 cups light cool whip topping

Fill 36 muffin cups with paper liners.  Fill papers ¾ full with prepared Angel Food Cake batter.  Bake cupcakes in a 350-degree oven for 15-20 minutes or until tops are light golden brown. Remove cupcakes from tins and set aside to cool.

In a large bowl combine all the berries and set aside.

To plate: cut Angel Food cupcakes in half and drizzle with two tablespoons of berry juice over cut halves.  Spoon a heaping ¼ cup of berries over cupcake and top with a heaping tablespoon of cool whip.  Serve and enjoy!

http://www.driscolls.com/index.php

Recipe - Snap Peas

Mann’s Taco or Cheese Flavored Snappy’s

These healthy and tasty snacks take the place of high calorie taco or cheese flavored chips!  Pack them in lunches instead of bagged chips!

Ingredients:

8 oz                             Man’s Sugar Snap Peas

2 Tablespoons             Taco or Mesquite flavored dry seasoning or

                                                or

2 Tablespoons             Grated Parmesan Cheese

Instructions:

Open one 8-ounce bag of Mann’s Sugar Snap Peas; spray very lightly, zero calorie cooking spray right into the bag and onto peas.  Immediately add taco dry seasoning, mesquite dry seasoning or grated cheese onto the peas in the bag.  Hold the bag shut and shake the bag until the Mann’s Sugar Snap Peas are well coated.  Serve immediately.  Store leftovers in an airtight storage bag.

http://www.mannpacking.com/

Recipe - Artichoke Clam Chowder

Ocean Mist Artichoke Clam Chowder

Ingredients:

4 cooked artichoke hearts, stems and bottoms (chopped)

4 tablespoons olive oil or bacon drippings from 5 slices cooked bacon

(Reserve cooked bacon for soup garnish if desired)

4 stalks of celery chopped

3 carrots chopped

1 yellow onion chopped

4 large potatoes, peeled and diced

1-tablespoon garlic salt

1-tablespoon salt free garlic and herb seasoning

1 tablespoon dried herbs of Provence

1-tablespoon beau monde seasoning

1 can (40 ½ ounce) of chicken broth or 5 cups of artichoke broth

(Water that artichokes were cooked in)

½ cup of butter

¼ cup flour

2 ½ cups of scalded milk or ½ & ½

4 cans (each 6.5 ounces) minced clams in clam juice

Instructions:

In large Dutch oven medium-high heat sauté in olive oil, celery, carrots, onion until tender.  Add potatoes, seasonings and liquid.

Bring to a boil, reduce soup to a simmer and cook until potatoes are fork tender.  Add chopped artichokes and continue to simmer soup while making roux.

In medium sauté pan, melt butter over medium heat and whisk in flour.  Continue to whisk over medium heat for two minutes.  Add scalded milk or half and half to flour mixture and whisk until mixture is smooth and thick (like cream of wheat).  Add flour and cream to simmering soup and stir until thick and well combined.  Take soup off flame and with hand held food processor puree soup to a course puree.  Leaving some chunks of potato and artichoke.  Return pot back to flame and add clams along with the clam juice and stir until well combined and piping hot.  Serve in bowls with crumbled bacon as garnish.

http://www.oceanmist.com/

Recipe - Seven Layer Dip

Mann’s Broccoli Cole Slaw Seven Layer Dip

A healthier version of the popular bean dip that can be made the night before and travels well to any special holiday party or celebration!

Makes 10 servings

Ingredients:

1 31oz can of low fat refried beans

1 cup of prepared salsa

1 12oz bag of Mann’s Broccoli Cole Slaw (chopped)

2 cups of cherry tomatoes (sliced)

1 bunch of green onions (chopped)

1 cup of light sour cream

¼ cup of chopped cilantro

Instructions:

In 10inch or 12inch glass Pyrex casserole dish, evenly spread refried beans on the bottom of casserole dish. Next, evenly layer the salsa on top of beans, ½ the bag of chopped broccoli cole slaw, sour cream, cherry tomatoes, green onion, and cilantro. Sprinkle the rest of the Broccoli Cole Slaw on top.  Cover with plastic wrap and chill in refrigerator for at least 1 hour and best overnight.  Serve with baked tortilla chips and Mann’s fresh veggies.

Garden Club - planted, harvested, prepared and ate their veggies!

Garden Club - Produce from the Garden!

Carrots from the garden!

Our garden produce

Making salad

Chopping our carrots for the salad

looking good!

Now our peas…

Broccoli and a few strawberries – yum!

The students ate every last bite!

Garden Club

Garden Club - Fruits & Veggies

Students performed a “taste test” on a variety of raw vegetables.

Students measured the sugar content of numerous popular drinks.

A healthier drink option: herb tea infused water.

Eat a Rainbow!

Eating a variety of colorful fruits and vegetables every day

is an important part of healthy eating.  

Club members made rainbow fruit kebobs.