Recipes & Cookbooks

Egg Frittata

A frittata (fri-TAH-tuh) is an Italian omelet that is high in protein and can be served for breakfast, lunch or dinner.  For added fun, let kids decide what vegetables or meat to put in the filling. 

What you need:
-2 cups diced vegetables or meat, in any combination
-6 eggs
-1 ½ tablespoons olive oil
-salt and pepper to taste

How to fix: 

1. Put oil in a 10-inch, ovenproof skillet.  Add the filling and cook on low heat – only until partially cooked.
2. Beat eggs with a fork until blended.  Don’t whip.  Add eggs to the filling. Cook on top of stove till slightly set, but still liquid.
3. Place ovenproof skillet in 350 degree oven for about 10 minutes – until eggs are set and frittata is light brown. 

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Pancakes with Strawberries

Ingredients

3 cups fresh or frozen strawberries
½ cup reduced sugar preserves, any flavor
2 cups fat free just-add-water buttermilk pancake mix
½ cup light sour cream or nonfat vanilla yogurt (optional)

Preparation

1. In a large saucepan, mix berries and preserves.  Cook over medium heat until slightly thickened, about 5 minutes.  Set aside.
2. In a large bowl, combine pancake mix with water according to package directions.  Add enough water to make a slightly thin batter.
3. Pour 1/3 cup batter onto hot griddle or into a large nonstick pan, allowing it to spread to about 5 or 6 inches.  Cook until edges are dry.  Flip over and cook until done.  Repeat until all pancakes are cooked.
4. Place ¼ cup strawberry mixture in the center of each pancake.  Roll up and transfer to serving plates.
5. Drizzle each pancake with remaining strawberry mixture.  Top each pancake with 1 tablespoon sour cream or vanilla yogurt, if desired.

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ABC Salad

1 cup dry cranberries
1/3 cup oil
2 Tablespoons of lemon juice
1 teaspoon sugar
1/2 teaspoon salt

3 large apples cut in 1/2 inch pieces
2 Tablespoons lemon Juice
2 cups broccoli florets
3/4 cups walnuts chopped and toasted

Combine the first 5 ingredients, shake well and allow to sit for 10 minutes
Cut apples and add the lemon juice to prevent browning.
Add cranberries, nuts and broccoli, mix well
Refrigerate for two hours before serving

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Fresh Fruit Kabobs

Ingredients

2 red apples, cored and cut into chunks (12 chunks per apple)
1 cup red grapes
1 cup green grapes
1 ½ ounces of low fat or non fat cheddar cheese cut into 12 cubes
12 thin stick pretzels

Preparation

Use a wooden skewer to poke holes in fruit and cheese

Thread pieces of fruit and cheese on to each pretzel

Makes 12 Fresh Fruit Kabobs

Prep Time: 20 minutes

 

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