Tips and Recipes

Yogurt Pops

Makes 2 servings

Serving Size: 1 yogurt pop

Ingredients

• 1 (8-ounce) cartons of low-fat yogurt, any flavor
• 1/4 cup of orange juice
• 1 tablespoon honey

Directions

1. Stir the following ingredients together in a bowl:
   • 1 carton yogurt
   • 1/4 cup orange juice
   • 1 tablespoon honey
2. Pour the mixture into the paper cups and put in freezer for one hour.
3. After one hour when they have begun to freeze, stick a pop stick in the center of each cup and return to freezer for 3 more hours.
4. When they are ready to eat, just peel off the paper of the cup and enjoy!

Waldorf Salad

Makes 4 servings

Ingredients

• 1 cup celery, diced
• 2 apples, chopped
• 1/4 cup walnuts, chopped
• 1/2 cup raisins
• 1/2 cup nonfat vanilla yogurt
• 1 teaspoon lemon juice
• 1 teaspoon sugar

Directions

1. Combine celery, apple, walnuts, and raisins in a large mixing bowl.
2. In a smaller bowl, combine yogurt with lemon juice and sugar.
3. Add the yogurt mixture to the fruit mixture.
4. Mix until coated.
5. Refrigerate until ready to serve.

Vegetables with Pasta

Makes 8 servings

Serving Size: 1/2 cup

Ingredients

• 1 cup uncooked macaroni
• 1 (16-ounce) package frozen mixed vegetables
• 1 medium tomato, chopped
• 1/2 teaspoon black pepper
• 1/3 cup fat-free Italian dressing
• 1/4 cup chopped onion (optional)
• 1/4 cup chopped green pepper (optional)
• 1/4 cup chopped cucumber (optional)

Directions

1. Cook macaroni.
2. While macaroni is cooking, place frozen mixed vegetables in a covered, microwave-safe dish. Cook in microwave according to package directions.
3. Drain macaroni and vegetables as they finish cooking.
4. In a bowl or serving dish, mix all ingredients together.
5. May be served warm or cold.

Tossed Green Salad

Makes 12 servings

Ingredients

• 12 cups dark green leaf lettuce
• 4 cups tomatoes, chopped
• 6 green onions, chopped
• 2 cups cauliflower, sliced
• Low-fat salad dressing

Directions

1. Wash hands and surfaces.
2. Wash lettuce in the colander under cool, running water. Drain well. Tear into bite sized pieces and place in a large bowl.
3. Wash tomatoes and green onions and chop into bite-sized pieces. Add to lettuce.
4. Wash cauliflower and slice into bite-sized pieces. Add to the rest of the vegetables.
5. Just before serving, add salad dressing and toss well.
6. Refrigerate leftovers immediately.

Taco Bowl

Makes 1 serving

Ingredients

• 7/8-ounce bag baked corn tortilla chips
• 2 tablespoons mild salsa
• 1/2 tomato
• 1/2 cup shredded dark green lettuce
• 1/2 cup shredded low-fat cheese

Directions

1. Wash hands and surfaces.
2. Wash tomato and lettuce.
3. Dice tomato.
4. Shred lettuce.
5. Place chips in bowl. Top with lettuce, tomato, cheese, and salsa.
6. Refrigerate leftovers immediately.