Tips and Recipes

Cheesy Breakfast Burrito

Makes 2 servings

Serving Size: 1/2 burrito

Ingredients

• Non-stick cooking spray
• 2 strips turkey bacon
• 2 eggs
• 1/4 cup chopped green bell pepper
• 1 (10-inch) whole-wheat tortilla
• 1/8 cup shredded cheddar cheese
• 1 tomato, sliced

Directions

1. Spray skillet with non-stick cooking spray.
2. Cook turkey bacon over medium-high heat, turning once, until crispy. Break into small pieces and set aside.
3. Crack eggs in a bowl and lightly beat with a fork.
4. Using same skillet and extra spray if needed, sautè green peppers over medium heat until tender.
5. Add eggs to skillet with peppers and continually stir until eggs are set.
6. Add egg mixture to tortilla. Top with cheese, turkey bacon, and tomato.
7. Wrap burrito and cut in half.

Bunny Dip and Bunny Face

Ingredients

Bunny Dip

• 1 can garbanzo beans/chickpeas
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1 teaspoon cumin

Bunny Face

• Baby carrots (2 for each bunny face)
• Sliced mushroom (1 for each bunny face)
• Thinly sliced celery sticks (4 for each bunny face)
• Cucumber slices (2 for each bunny face)
• Raisins (2 for each bunny face)
• Red pepper strip (1 for each bunny face)
• 1 slice bread cut in a circle, rice cake, or 1/2 flat bread round for each bunny face

Directions

1. Place all of the ingredients for the Bunny Dip in a blender or food processor. Blend until smooth.
2. For each Bunny Face, use one bread round spread with two tablespoons of Bunny Dip.
3. Make Bunny Face. Use carrots for ears, mushroom for nose, cucumbers topped with raisins for eyes, red pepper strip for mouth, and celery sticks for whiskers.

Banana Wraps

Makes 1 serving

Serving Size: 1 wrap

Ingredients

• 1 whole-wheat tortilla
• 2 tablespoons peanut butter
• 1 banana

Directions

1. Wash hands and surfaces.
2. Wash the banana.
3. Place tortilla on a plate. Spread tortilla with peanut butter.
4. Peel the banana and place in the middle of the tortilla.
5. Fold the ends of the tortilla toward the center, then roll the tortilla around the banana.
6. Refrigerate leftovers immediately.

Oven Fries

Makes 6 servings

Serving Size: 10 fries

Ingredients

• Non-stick cooking spray
• 4 medium baking potatoes or sweet potatoes
• 2 tablespoons oil
• Seasonings (optional)

Directions

1. Preheat oven to 475°F.
2. Lightly spray baking sheet with non-stick cooking spray.
3. Wash potatoes thoroughly and dry with a paper towel.
4. Cut potatoes into long strips about 1/2 inch thick.
5. Put oil in a plastic bag. Add potatoes and toss to evenly coat with oil. You may add seasoning to the bag.
6. Spread strips in a single layer on a baking sheet and place in preheated oven.
7. Bake for 20 minutes.
8. After 20 minutes, take sheet out of oven and turn potato strips over.
9. Immediately return sheet to oven and bake at 475°F for 15 more minutes.

Oven Baked Chicken Nuggets

Makes 4 servings

Serving Size: 6 nuggets

Ingredients

• 1 egg
• 2 tablespoons low-fat milk
• 2 3/4 cups cornflakes, crushed
• 2 tablespoons Italian seasoning
• 1 pound boneless, skinless chicken breasts, cut into nugget size pieces
• 1/4 cup fat-free dressing such as ranch or honey mustard, barbecue sauce, or ketchup for dipping sauce
• Non-stick cooking spray

Directions

1. Preheat oven to 400°F.
2. Whisk the egg and milk together in a small mixing bowl with a fork.
3. Place cornflakes in a plastic bag; crush finely. Add Italian seasoning to crushed cornflakes and mix well.
4. Dip chicken pieces in egg mixture, then shake with cornflakes to coat.
5. Put coated chicken on a baking sheet coated with non-stick cooking spray.
6. Carefully place pan in oven and bake for 15 minutes.
7. Carefully remove the baking pan from the oven.
8. Serve nuggets with dipping sauce of your choice.

Nutrition information Per Serving
265 calories
Total Fat 5 g
Saturated Fat 1.5 g
Protein 38 g
Total Carbohydrate 17 g
Dietary Fiber 0 g
Sodium 240 mg
Good Source of Iron
Recipe analyzed without dipping sauce.