Tips and Recipes

Shamrock Shakes

Makes 2 servings

Ingredients

• 1/2 ripe banana
• 1 cup lime sherbet
• 1 cup fat-free milk

Directions

1. Wash hands and surfaces.
2. Measure milk and add to blender.
3. Wash banana. Then peel, cut in half, and place in blender.
4. Measure lime sherbet and add to blender.
5. Blend all ingredients until smooth.
6. Refrigerate leftovers immediately.

Recipe from: K-State

Raw Veggies with Yogurt Dip

Makes 6 servings

Ingredients

• 1 cup nonfat plain yogurt
• 1 package ranch dressing mix
• 4 ounces baby carrots
• 1 head broccoli
• 2 green or red bell peppers

Directions

1. Wash hands and surfaces.
2. Wash vegetables.
3. Cut broccoli into florets and peppers into strips.
4. Mix yogurt with ranch dressing mix in a medium bowl.
5. Place vegetables and dip on a plate and enjoy.
6. Refrigerate leftovers immediately.

Pizza Wraps

Makes 4 servings

Serving Size: 1 wrap

Ingredients

• 1 tablespoon margarine
• 4 10-inch whole-wheat tortillas
• 1 cup shredded low-fat cheddar and/or Monterey Jack cheese
• 1/4 cup pizza sauce
• 4 oz. sliced turkey pepperoni, or cooked chicken or beef

NOTE: For variety, add chopped green or red pepper or onion, or use a different cheese.

Directions

1. Wash hands and surfaces.
2. Heat a large skillet or griddle over medium-high heat.
3. Spread margarine on one side of each tortilla. Place one tortilla in skillet, margarine-side down.
4. Spoon a tablespoon of pizza sauce onto half of the tortilla (tomato sauce and a little oregano can be substituted for pizza sauce).
5. Sprinkle 1/4 cup of the cheese over the sauce and top with a few slices of meat.
6. Fold the clean half of the tortilla over the filling and cook each wrap, turning once (about 1 to 2 minutes on each side, or until cheese melts).
7. Repeat with remaining tortillas.
8. Refrigerate leftovers immediately.

Hard Boiled Eggs

Makes 8 servings

Serving Size: 1 egg

Ingredients

• Eggs

Directions

1. Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover eggs by 1 inch.
2. Heat over high heat just to boiling.
3. Remove from burner and cover pan.
4. Let eggs stand in hot water for about 12 minutes for medium/large eggs or 18 minutes for extra-large eggs.
5. Drain immediately and serve warm, or cool completely under cold running water or in a bowl of ice water, then refrigerate.

Herbed Popcorn and Pretzel Mix

Makes 15 servings

Ingredients

• 15 cups popped 94% fat-free butter-flavor microwave popcorn (2 bags)
• 5 cups pretzel twists
• 1 tablespoon oil (or oil spray)
• 1 tablespoon dried parsley
• 1 teaspoon (or less) ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon thyme

Directions

1. In a very large bowl, toss popcorn and pretzels together.
2. Mix spices and oil together in separate bowl and drizzle over popcorn. Use a large spoon to toss. Or, lightly spray popcorn with oil spray then toss with spices.

Recipe courtesy of: Virginia Tech EFNEP