Autumn Squash Zoodles

Autumn Squash Zoodles

Ingredients

  • 2 Package of Butternut Squash Veggie Spaghetti
  • 2 Chicken Breasts
  • 1 Tbsp Oil
  • 1 Cup Dried Cranberries, 50% less sugar
  • 1 Cup Walnuts, chopped
  • Salt and Pepper, to taste
  • 1 Tbsp. Fresh Thyme
  • 2 Tbsp. Balsamic Vinegar
  • 3 Tbsp. Honey

Instructions

  1. Heat a large skillet over medium high heat and add oil.
  2. In a small bowl, whisk together balsamic and honey. Then set aside.
  3. Place the chicken in the skillet and season lightly with salt and pepper. Cook until internal temperature reaches 165 F.
  4. Add in butternut squash veggie spaghetti into the skillet with the chicken. Toss with a tongs to coat evenly with excess oil from the chicken.
  5. Add in dried cranberries and chopped walnuts into the pan. Mix together with the tongs. Cook for about 7-8 minutes until veggie spaghetti is tender.
  6. Add the balsamic and honey glaze and toss gently to mix.
  7. Cook for another 2-3 minutes. When serving, garnish with fresh Thyme.
http://celebratemore.com/home/autumn-squash-zoodles/

Shrimp Scampi Over Zucchini Spirals

Shrimp Scampi Over Zucchini Spirals

Ingredients

  • 2 Tbsp butter
  • 3/4 Lb. large shrimp, peeled and deveined
  • 2 large cloves garlic, minced
  • 1/2 cup white wine or vegetable broth
  • 1 (12 oz.) package Green Giant Veggie Spirals™ Zucchini, cooked according to package directions and drained
  • 2 Tbsp chopped fresh parsley (optional)

Instructions

  1. Heat butter in large skillet over medium-high heat until butter is melted.
  2. Toss shrimp with garlic and season with salt.
  3. Add shrimp to skillet and cook 5-8 minutes until shrimp turn pink, stirring occasionally.
  4. Add wine (or broth) and simmer 1 minute.
  5. Add Green Giant Veggie Spirals™ Zucchini and toss to coat.
  6. Sprinkle with parsley and serve hot.
http://celebratemore.com/home/shrimp-scampi-over-zucchini-spirals/

Fruit Kabobs

Fruit Skewers

Ingredients

  • Pineapple, cubed
  • Strawberries, halved
  • Kiwi, cubed
  • Grapes, green or red
  • Blueberries
  • Oranges, sliced

Instructions

  1. Using a wooden skewer or Popsicle stick, carefully place each piece of fruit onto the skewer.
  2. Enjoy right away or cover with plastic wrap and keep in the fridge for a few days.

Notes

Try serving these with our Greek Yogurt Fruit Dip!

http://celebratemore.com/home/fruit-kabobs/

 

Zucchini Energy Bites

Zucchini Energy Bites

Ingredients

  • 3/4 Cup Zucchini, grated
  • 1 3/4 Cup Oats
  • 3/4 Cup Chunky Nut Butter
  • 2 Tbsp. Ground Flaxseed
  • 2 Tbsp. Honey
  • 3/4 tsp Ground Cinnamon

Instructions

  1. To drain the excess liquid out of the grated zucchini, place the zucchini shreds between two sheets of paper towels and squeeze out the excess liquid. Then place the zucchini shreds in a large mixing bowl.
  2. Add oats, nut butter, flax seed, honey, and cinnamon to the large bowl. Stir until well combined. It's easiest if you mix with your hands!
  3. Roll the mixture into small, bite-sized balls. Place them in a large plastic bag or a large container with a lid. Keep refrigerated until ready to eat.

Notes

Let the kids get a little messy in the kitchen and encourage them to mix with their hands. This is a great option for part of a breakfast, adding to lunches or even an after school snack.

http://celebratemore.com/home/zucchini-energy-bites/

Whole Grain Pasta Salad

Whole Grain Pasta Salad

Ingredients

  • 2 Cups 100% Whole Wheat Pasta
  • 1 1/2 Cups Fresh Broccoli Florets
  • 3/4 Cup Frozen Peas, thawed
  • 2-3 Cup Cherry Tomatoes, halved
  • 1 Cup Italian Vinaigrette Dressing
  • 1 Tbsp. Fresh Basil, chopped (or 1 tsp dried)
  • 8 Oz. Mozzarella Cheese, cubed
  • 3/4 Cup Shredded Parmesan Cheese

Instructions

  1. In a medium pot, add in about 6 Cups of water and bring to a boil. Once water is boiling, add in pasta and cook until al dente. In the last 5 minutes of cooking time, add in the broccoli.
  2. Drain and rinse pasta and broccoli with cold water until completely cook.
  3. In a large bowl, combine pasta, broccoli, peas, tomatoes, Italian dressing, basil, mozzarella cheese and Parmesan cheese. Stir together well.
  4. Chill for 1 hour before serving.

Notes

Dietitian's Tips: Don't be afraid to add in more vegetables! Try sliced peppers, black or green olives, or even sliced cucumbers. Add an extra boost of protein with garbanzo beans, black beans, or grilled chicken.

Recipe provided by Reach Up Head Start Early Head Start Get more recipes here.

http://celebratemore.com/home/whole-grain-pasta-salad/

Southwestern Stuffed Sweet Potatoes

Southwestern Stuffed Sweet Potatoes

Yield: 8

Ingredients

  • 4 Sweet Potatoes
  • 1 tsp Olive Oil
  • 1/2 Cup Onion, chopped
  • 3/4 Cup Black Beans, drained and rinsed
  • 3/4 Cup Frozen Corn, thawed
  • 1 Cup Cherry Tomatoes, halved
  • 1 tsp Ground Cumin
  • 1 tsp Chili Powder
  • 2 Tbsp. Cilantro, chopped
  • 1 Lime, juiced
  • 4 Tbsp. Shredded Cheddar Cheese
  • 4 Tbsp. Plain Non-Fat Greek Yogurt (optional)

Instructions

  1. Clean all potatoes and poke holes throughout each of them with a fork. Place potatoes in a microwave safe dish and cook for 8-10 minutes, or until tender. Proceed to the next step to make the filling while potatoes are cooking. Once they are done, set aside.
  2. While the potatoes are cooking, add oil and onion to a medium skillet over medium-high heat. Saute for 3-4 minutes.
  3. Add cumin and chili pepper. Stir. Add beans, corn, and tomatoes and saute for another 2 minutes. Add in lime juice, cilantro, and cook for approximately 1 more minute.
  4. Remove the mixture from the skillet and pour into a bowl and set aside.
  5. Cut each potato in half lengthwise and scoop out a small portion of the potato. (Don't worry, you'll eat this later!) This will make a small area for the filling.
  6. Add about 1/4 Cup. of the filling to each potato. Top with cheese, plain Greek Yogurt and cilantro if desired.

Notes

Recipe provided by Reach Up Head Start Early Head Start

http://celebratemore.com/home/southwestern-stuffed-sweet-potatoes/

Minestrone Soup

Minestrone Soup

Ingredients

  • 1 Tbsp. Canola Oil
  • 1 Large Onion, chopped
  • 2 Stalks of Celery, chopped
  • 1/2 tsp Garlic Powder
  • 8 Cups Low Sodium Vegetable or Chicken Broth
  • 1 Can (28 Oz.) Diced Tomatoes
  • 2 Cans (15 Oz.) of Kidney Beans, drained and rinsed
  • 1 Cup Whole Wheat Pasta, dry (Try elbow noodles or small shells)
  • 1 Tbsp. Italian Seasoning
  • Salt and Pepper, to taste

Instructions

  1. In a large pot over medium heat, add in oil, chopped onion and celery. Saute for 3-4 minutes until tender. Add in garlic powder, broth, diced tomatoes, beans, dry pasta, Italian seasoning as well as salt and pepper. Bring to a boil.
  2. Once the soup is boiling, reduce the heat to medium-low and simmer for 15-20 minutes until pasta is al dente.

Notes

Dietitian's Tip: Serve with a side of fresh fruit and a whole grain dinner roll for a complete meal.

Recipe provided by Reach Up Head Start, Early Head Start. Get more recipes here.

http://celebratemore.com/home/minestrone-soup/

Hummus

Hummus

Ingredients

  • 1 Can (15 Oz.) Garbanzo Beans (do not drain)
  • 2 Tbsp. Lemon Juice
  • 1/2 Cup Tahini (also known as sesame seed paste)
  • 1/4 Cup Onion, chopped
  • 2-3 Cloves Garlic, chopped
  • 2 Tbsp. Canola Oil
  • 2 tsp Ground Cumin
  • 1/8 tsp Ground Cayenne Pepper
  • Salt and Pepper, for taste

Instructions

  1. Carefully drain the Garbanzo beans while saving the liquid in another container or cup.
  2. Combine the beans, lemon juice, Tahini, onion, garlic, canola oil, cumin, cayenne pepper and salt into a food processor or a blender.
  3. Blend until smooth. Add in 1/4 Cup of liquid from the beans as needed to create a smooth consistency.
  4. Refrigerate for 3-4 hours before serving.

Notes

Dietitian's Tips: Veggies and hummus make a great snack! Try carrots, celery, slices of sweet peppers or even snap peas with the hummus. Also try using hummus as a spread on sandwiches and wraps for great flavor and great nutrition.

Recipe provided by Reach Up Head Start, Early Head Start. Get more recipes here.

http://celebratemore.com/home/hummus/

 

Quesadillas

Quesadillas

Ingredients

  • 4 100% Whole Wheat or Corn Tortillas
  • 2 Cups Shredded Cheese
  • Optional Toppings:
  • Onion, chopped
  • Peppers, chopped
  • Zucchini, chopped
  • Broccoli, chopped
  • Black Beans, drained and rinsed
  • Lean Protein (try shredded chicken, pork or beef)

Instructions

  1. Spray a medium skillet with non-stick spray and warm over medium heat. Place one tortilla in the pan and top with 1/2 Cup of cheese. Add on any desired toppings. Add an additional 1/2 Cup of cheese and the second tortilla.
  2. Heat for 2-3 minutes until the cheese starts to melt and the tortilla starts to brown. Flip halfway through and cook for another 1-2 minutes on the other size. Cut into 6-8 pieces.
  3. Follow the same steps to make another quesadilla.

Notes

Dietitian's Tips: Don't have a stove? Cook your quesadillas in the microwave for 30-60 seconds to be sure it is cooked all the way through. Try serving with fresh garden salsa or guacamole.

Recipe provided by Reach Up Head Start, Early Head Start. Get more recipes here.

http://celebratemore.com/home/quesadillas/

Pizza Roll-Ups

Pizza Roll-Ups

Yield: 1

Ingredients

  • 1 100% Whole Wheat Tortilla
  • 2 Tbsp. Pizza Sauce
  • 1/2 Tbsp Italian Seasoning
  • 1/4 Cup Shredded Cheddar Cheese
  • Optional Toppings:
  • Deli Ham, Turkey, Turkey Pepperoni, Cooked Ground Beef or Turkey
  • Raw Vegetables (Sweet Peppers, Tomatoes, Black Olives, Onions)

Instructions

  1. Spread the pizza sauce evenly over the wrap.
  2. Add Italian seasoning, protein, vegetables and cheese.
  3. Roll tightly and eat in the microwave for 90 seconds, or until cheese is melted.

Notes

Dietitian's Tips: Look for whole wheat flour as the first ingredient on the back of your tortillas to ensure that it is 100% whole grain. Look for Italian Seasoning with no salt added.

http://celebratemore.com/home/pizza-roll-ups/

Omelet In A Cup

Omelet In A Cup

Yield: 1

Ingredients

  • 2 Large Eggs
  • 1 Tbsp. Shredded Cheese
  • 1 Tbsp. Chopped Onion
  • 1 Tbsp. Chopped Bell Pepper
  • 1 Tbsp. Ham, Chopped

Instructions

  1. Spray a microwave safe mug with non-stick spray. Crack two eggs into the mug and beat with a fork until well mixed.
  2. Microwave eggs for 1 minute. Remove from the microwave and add toppings: cheese, onion, bell pepper, and ham. Stir well. Microwave for an additional 30-60 seconds, or until egg is cooked through.
  3. Season with salt and pepper if needed. Be careful when eating, as mug may be hot.

Notes

Dietitian's Tip: Serve with a side of fruit fruit and a glass of milk or low-fat yogurt for a complete meal.

Recipe provided by Reach Up Head Start Early Head Start

http://celebratemore.com/home/omelet-in-a-cup/

10 Minute Burrito Bowls

10 Minute Burrito Bowls

Total Time: 10 minutes

Yield: 1

Ingredients

  • 1/2 Cup Cooked Brown Rice, try microwavable bags
  • 1/4 Cup Black Beans, Kidney Beans, or Pinto Beans, drain and rinse
  • 3 Oz. Protein, cooked (Chicken, Turkey, or Scrambled Eggs)
  • Toppings:
  • 1/4 Cup Tomatoes, diced
  • 1/4 Cup Corn
  • Shredded Lettuce
  • 1/4 Avocado, sliced
  • 2 Tbsp. Salsa (look for lower sodium salsa, under 140mg)
  • 2 Tbsp. Shredded Cheddar Cheese

Instructions

  1. Prepare the brown rice according to package instructions.
  2. In a microwave safe bowl, combine rice, beans, and your choice of protein. Microwave on high for 30-60 seconds, or until heated through.
  3. Add your vegetables, salsa, and shredded cheese on top of the beans and rice.

Notes

Dietitian's Tips: Purchase rotisserie chicken earlier in the week and use the leftovers to make this burrito bowl even easier! Purchase reduced sodium or no-salt-added canned beans and vegetables. Drain and rinse for 2 minutes to reduce the sodium up to 40%.

Recipe provided by Reach-Up Head Start Early Head Start

http://celebratemore.com/home/10-minute-burrito-bowls/

Blueberry Overnight Oats

Blueberry Overnight Oats

Ingredients

  • 1/2 Cup Old Fashioned Oats
  • 1/2 Cup Milk, plus 1 Tbsp. for the next morning
  • 1/4 tsp Cinnamon
  • 1 tsp Ground Flaxseed
  • 1 tsp Maple Syrup
  • 1/2 Cup Fresh Blueberries

Instructions

  1. In a small mixing bowl, combine the oats, milk, cinnamon, ground flaxseed, maple syrup and fresh blueberries. Stir together gently.
  2. Pour into a mason jar, plastic container, or any other storage container with a lid. Place in the refrigerator overnight.
  3. In the morning, add 1 Tbsp. of milk and stir well.
  4. Enjoy as a cold breakfast on-the-go or enjoy at home.

Notes

Dietitian's Tips: Do you love bananas and peanut butter? Using the same recipe from above, replace the blueberries with 1/2 of a sliced banana and 1 Tbsp. peanut butter to create a delicious breakfast!

Recipe provided by Reach-Up Head Start Early Head Start

http://celebratemore.com/home/blueberry-overnight-oats/

Blueberry Protein Walnut Breakfast Bars

Blueberry Protein Walnut Breakfast Bars

Yield: 12 bars

Ingredients

    Base
  • 1 Cup California Walnuts
  • 2 Cups Gluten Free Oats
  • 1/4 Cup Plant-Based Vanilla Protein Powder
  • 1/2 Cup Unsweetened Applesauce
  • 1 tsp Vanilla Extract
  • 3 Tbsp. Maple Syrup
  • 1/4 tsp Salt
  • 1 tsp Cinnamon
    Crumble
  • 1/4 Cup Gluten Free Oats
  • 1/4 Cup Pepitas
  • 1 Cup Fresh Blueberries
  • 1/4 Cup Coconut Milk

Instructions

    For the Base
  1. Preheat the oven to 350 degrees F.
  2. Prepare a 9x9 square baking dish with two pieces of parchment paper. Place parchment paper in opposite directions for easy removal.
  3. Add all the ingredients for the base to a food processor and process on high until fully broken down and the mixture is doughy.
  4. Transfer the mixture to the prepared baking dish and spread into an even layer with a spatula.
  5. Bake for 8 minutes.
    For the Crumble
  1. Add all of the ingredients for the crumble mixture into bowl and mix well.
  2. Remove the baking dish from the oven, top with an even layer of the crumble mixture and press it gently into the crust.
  3. Bake another 12 minutes in the oven.
  4. Remove from the oven and cool in the pan for 30 minutes prior to lifting the bars out of the pan with the parchment paper. Slice into 12 bars.
  5. Store the bars in an air-tight container in the refrigerator for up to 1 week.

Notes

Dietitian's Tip: Make these at the beginning of the week and have on hand for an easy-grab and go breakfast! Recipe provided by California Walnuts.

http://celebratemore.com/home/blueberry-breakfast-bars/

Memorial Day Weekend

Wow! I didn’t think Memorial Day Weekend would ever get here with all the snow that we had this spring. It’s the official week to summer kickoff and that means, fishing, camping, graduation parties and family reunions. I usually entertain that weekend and I am always looking for easy quick ideas because I want to be outside in the fresh air by the lake and enjoying my company. So, I have a recipe that I want to share with you that you can make ahead of time and it’s so quick and easy you to will be able to enjoy your company outdoors instead of working in the kitchen! 

Creamy Pesto Pasta Salad

  • 7 oz. Classico Traditional Basil Pesto Sauce
  • ¼-cup Mayonnaise
  • 2-1/2 cups Rotini Pasta, cooked
  • ½-cup Ripe Olives, sliced
  • 3-Tablespoons Oil Packed Chopped Sundried Tomatoes, drained
  • ½-teaspoon black pepper
  • ¼-cup Shredded Parmesan Cheese, Optional
  1. Mix pesto and mayonnaise in large bowl. 
  2. Add remaining ingredients. Mix lightly. 
  3. Chill for 1 hour and serve. 
  4. Optional:  Sprinkle shredded Parmesan cheese on top. Serves 6

Now to top that great salad off make sure to pick up Simply Lemonade out of our Dairy Department. Exciting news they now have Peach Lemonade and it is awesome and so refreshing. I promise you will want to serve this all summer long!

Have a great and safe holiday weekend!!
Jayne,
Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli