Edina
Chicken Roll-ups with Yogurt-Ginger Sauce, courtesy of Cooks of Crocus Hill
Serves: 4
Ingredients
4 whole-wheat large tortillas
½ cup carrots, shredded
½ cup cucumbers, shredded
½ cup grapes, sliced
½ cup romaine lettuce, shredded
8 oz. chicken, rotisserie or poached *, shredded
¼ cup pecans, chopped
For sauce:
1 cup low-fat plain yogurt
2 Tbsp. mayonnaise
3 Tbsp. basil leaves, chopped
2 Tbsp. green onions, chopped
1 Tbsp. fresh lemon juice
1 Tbsp. fresh ginger, peeled and chopped fine
Directions
Place all ingredients in separate bowls so each person can chose their ingredients.
Combine all sauce ingredients in mixing bowl and mix well. Taste and adjust seasoning and lemon juice.
Place tortilla on flat, clean surface. Spread the sauce over the entire tortilla minus the edges. Place 2 oz. of chicken in a row in the middle of the tortilla. Place additional ingredients over the chicken. Roll from the bottom up, tightly. Put some sauce on the top edge to secure the roll. Finish by placing toothpicks about an inch apart across the tortilla and slice between the toothpicks.
*To poach chicken breast, place breast in stock and simmer for about two hours or until very tender. Cool and use, or refrigerate in cooking liquid until ready for use.
Kid-friendly Fruit Smoothies, courtesy of Cooks of Crocus Hill.
Serves: 4
Ingredients
Banana Peach smoothie:
3 peaches, peeled and frozen
1 banana, peeled and frozen
1 ½ cups vanilla yogurt
1 Tbsp. honey
Banana smoothie:
1 cup pineapple fresh or canned in own juice
1 banana, peeled and frozen
1 apple or pear, quartered and cored
1 cup low-fat or non-fat vanilla yogurt
1 Tbsp. honey
Berry smoothie:
1 cup frozen mixed berries
2 cups peach or vanilla flavored Kefir (yogurt section of grocery store)
1 tsp. ground flax seed
Directions
Place ingredients in a blender or Vita-Mix, and blend.
Garden Veggie Pocket Pizza, courtesy of Young Chefs Academy
Serves 6
Ingredients
Pizza dough:
2 ¼ tsp. yeast
1 tsp. sugar
1 cup warm water
3 cups flour
1 tsp. salt
2 Tbsp. olive oil
Filling:
2 Tbsp. chicken broth
2 red peppers, diced
1 medium zucchini, thinly sliced
2 cups tomatoes, diced
1 cup green onions, chopped
4 Tbsp. fresh oregano
2 cups mozzarella cheese, grated
Prepared pizza sauce (optional)
2 tsp. olive oil
Directions
Pizza Dough:
1. Dissolve yeast and sugar in warm water. Allow to sit for 5–10 minutes until foamy.
2. In the bowl of an electric mixer, measure the flour, salt and olive oil. Add proofed yeast. Mix until dough forms a ball. Turn out onto a lightly floured surface and knead until smooth and elastic.
3. Lightly oil a mixing bowl and turn the dough in the bowl to coat with oil. Cover with a damp dish towel, and let the dough rise in a warm area for 1–2 hours until it has doubled in size.
4. Preheat oven to 450 degrees. Punch down the dough and place it on a surface dusted with flour. Divide the dough using a pastry bench. Knead for 6 minutes and gently stretch by hand. Otherwise, gently roll dough to desired dimensions.
Filling:
1. Preheat oven to 375 degrees. Lightly coat a baking sheet with cooking spray.
2. Place prepared vegetables and oregano in a microwave-safe dish and add chicken broth. Microwave on high for 5 minutes. Set aside.
3. Divide pizza dough into six portions. Knead for 4 minutes and then shape into a rectangle.
4. Sprinkle 1 cup of the mozzarella lengthwise down one side of each piece of dough. Top with vegetable mixture, and 1–2 teaspoons of pizza sauce (if using). Top with remaining cheese.
5. Brush edges of the dough with cold water. Fold the other half of the dough over the filling and press edges to seal.
6. Brush tops with olive oil and bake in preheated oven for 10–12 minutes or until golden brown.