Vegetables
Two-Headed Monster Meal
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Read MoreTelly’s Tasty Plum Salsa
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Read More1-2-3 Dip!
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Read MoreOscar’s Bodacious Broccoli Bites
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Read MoreRainbow Veggies
Slice vegetables of various colors. Give each child a plate with 1/2 cup of a variety of rainbow vegetables, with at least one color of veggie to try. Have them arrange their vegetables in the shape of a rainbow in color order. Be creative! Serve with 1/2 cup of milk.
Read MoreJollof Rice
Dice onions and sauté in vegetable oil for five minutes. Add in tomatoes and bouillon and bring to light boil. Simmer for 10 minutes until the tomates reduce to a thick sauce. Stir in the vegetables, rice and water. Cover and cook for about 20 minutes, until rice has cooked and absorbed all the liquids.
Read MoreZoe’s Roasted Sweet Potato Sticks
Using a sharp knife, slice the potatoes into thin pieces. Toss with olive oil and sprinkle with a dash of salt. Spread the sweet potato sticks on a baking sheet in a single layer. Roast at 425° F for 25 minutes. Turn the sticks over and cook for another 15 minutes. Serve with 1/4 cup of plain hummus.
Read MoreGreek Yogurt Cucumber Salad
Have your kids help make this in the morning, and serve it cold for an afternoon snack. Combine yogurt and cucumbers in a bowl and mix well. Refrigerate.
Read MoreAsian Chicken Wraps
Mix mayonnaise and dressing together in a large bowl until well blended. Stir in chicken, lettuce, cabbage, and carrots. Spread mixture evenly on four tortillas. Roll, cut in half, and serve.
Read MoreSweet Potato Hash
Sautee the onion in oil until thoroughly softened. Stir in the sweet potato and water, then cover pot and cook on medium-high heat for 10-15 minutes until the potatoes are cooked. Make three cavities with the back of a spoon and crack in the eggs. Cover again, cook 5 minutes until the eggs have set, and scramble them into the potatoes. Serve immediately.
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