Tips and Recipes

Red, White, and Blue Fruit Burrito

Makes 1 serving

Serving Size: 1 burrito

Ingredients

• 2 tablespoons low-fat vanilla yogurt
• 1 whole-wheat tortilla
• 1/4 to 1/2 banana
• 2 strawberries
• 5 to 10 blueberries

Directions

1. Wash hands and surfaces.
2. Wash all fruit.
3. Peel and slice banana. Slice strawberries.
4. Place tortilla on plate. Spread yogurt over tortilla.
5. Place fruit in the middle of the tortilla.
6. Roll tortilla around filling.
7. Refrigerate leftovers immediately.

Freckle Popovers

Makes 12 mini-popovers

Ingredients

• Vegetable cooking spray
• 1 egg
• 1/3 cup fat-free milk
• 1/3 cup flour
• 2 tablespoons shredded low-fat cheddar cheese
• 1/2 teaspoon garlic or onion powder

Directions

1. Wash hands and surfaces.
2. Spray mini-muffin cups with vegetable spray.
3. Break eggs into mixing bowl and beat gently.
4. Add milk, flour, and garlic or onion powder and stir until just mixed.
5. Stir in shredded cheese.
6. Pour mixture into liquid measuring cup and then into mini-muffin cups. Fill half full.
7. Bake at 400°F for 15 minutes, until golden brown and puffy.
8. Serve warm with honey, margarine, jelly, or fruit.
9. Refrigerate leftovers immediately.

Basic Omelets

Makes 2 servings

Serving Size: 1/2 omelet

Ingredients

• 2 eggs
• 2 tablespoons milk
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 teaspoon butter
• 1/3-1/2 cup filling, such as shredded cheese, onions, spinach, or other vegetables

Directions

1. Spray the skillet with nonstick cooking spray and cook raw vegetables until tender. Set aside for later.
2. Beat eggs, milk, salt, and pepper in a small bowl until blended.
3. Heat butter in a nonstick skillet over medium-high heat until hot.
4. Pour in egg mixture. Mixture should set immediately at edges.
5. Gently push cooked portions from edges toward the center with inverted spatula so uncooked eggs can reach the pan’s hot surface. Continue cooking, tilting pan and gently moving cooked portions as needed.
6. When the top surface of eggs is thickened and no visible liquid egg remains, place filling on the bottom half of the omelet.
7. Fold omelet in half–top to bottom, covering the filling–with spatula and slide onto a plate.
8. Serve immediately.

Cranapple Crisp

Makes 8 servings

Ingredients

• 1 16-ounce can whole cranberry sauce
• 4 apples, chopped
• 2 teaspoons margarine, melted
• 1 cup quick-cooking oats
• 1/3 cup brown sugar
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 400°F. Spray an 8- by 8-inch baking dish with nonstick cooking spray.
2. In a large bowl, combine the cranberry sauce and apples. Pour into baking dish.
3. Combine melted margarine with oats, brown sugar, and cinnamon until well-blended. Sprinkle over apple/cranberry mixture.
4. Cover with lid or foil and bake for 15 minutes.
5. Uncover and bake 10 more minutes or until topping is crisp and brown.
6. Serve warm or cold.

Recipe from: Choose MyPlate

Corn, Sweet Onion, and Tomato Salad

Makes 10 servings

Ingredients

• 3 cans corn, whole-kernel (11-ounce cans)
• 2 large tomatoes, diced
• 1 large sweet onion, cut into thin strips
• 1 bunch cilantro, minced
• 2 limes, juiced
• 1/3 cup rice vinegar
• Salt to taste

Directions

1. In a large bowl, combine corn, tomatoes, sweet onion, and cilantro.
2. Squeeze lime juice over mixture and mix in.
3. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn and acidity of the lime.
4. Season with salt.
5. Cover and let chill for 45 minutes.
6. Stir before serving.