TURKEY CRANBERRY WRAP
3 slices roasted turkey breast
1 whole-wheat tortilla wrap
1 teaspoon dried cranberries
1 teaspoon light mayonnaise
1 piece asparagus, blanched
Spread light layer of mayonnaise on the wrap and on each slice of turkey. Place an asparagus in the middle, top with dried cranberries. Roll tightly, slice on diagonal, serve.
Source: Chef Vargas
8 ounces mozzarella cheese, cut
6 ounces salami or summer
sausage, cut into cubes
(substitute turkey sausage to cut fat and sodium)
12 cherry tomatoes
1 small loaf Italian bread, cut into 12 thin slices (if they'll go for it,
substitute whole-grain bread)
12 6-inch wood skewers
1 1/2 cups prepared pizza sauce
Grated Parmesan (optional)
Alternate cheese, meat, tomatoes and bread on skewers. Serve with pizza sauce for dipping. If desired, sprinkle with grated Parmesan after dipping. Makes 2 servings.
Source: American Dairy Council
Pudding & yogurt fix-ups
A few extra minutes turns "plain old" pudding and yogurt into something special.
* Stir one 8-ounce carton of your favorite fruit-flavored yogurt into vanilla pudding. Cover and refrigerate about an hour.
* Pour pudding into individual custard cups. Add 1/2 cup vanilla yogurt; stir slowly with a table knife to make a marbled effect. Cover. Refrigerate about an hour.
* Add a few drops of maple flavoring to vanilla or butterscotch pudding mix. Cover and refrigerate about an hour. Top each serving with chopped nuts.
* Stir in some whole grain crunchy granola, some yogurt-covered raisins or peanuts into yogurt or pudding cups.
PEANUT NOODLE SALAD
cup creamy peanut butter
2 tablespoons light brown sugar
2 tablespoons soy sauce
4 cups cooked linguine or spaghetti (8 ounces uncooked pasta), cooled
2 cups frozen mixed vegetables*
1/4 cup chopped roasted peanuts
In large mixing bowl, whisk together water, peanut butter, sugar and soy sauce. Add pasta and stir with spoon or tongs until pasta is evenly coated. Add vegetables and mix well. Place individual portions in containers and sprinkle peanuts on top. Makes 4 servings.
*Do not thaw vegetables; they will help keep the noodle salad cool. Source: GladWare
TUNA SALAD 'SUSHI'
1 can (12 ounces) chunk light tuna in water, drained
1/4 cup light mayonnaise
1/2 cup chopped celery
2 large (10-inch) whole-wheat flour tortillas
6 carrot strips
In mixing bowl, stir together tuna, mayonnaise and celery, breaking up any large chunks of tuna.
Place half of the tuna salad on each tortilla in a line slightly below the center of the tortilla; make a line of carrot strips along the middle of the tuna salad. Roll into a cylinder, sushi-fashion. Trim ends and cut each roll across into 6 pieces. Pack in plastic container, cut sides up.
Makes 2 servings
Time-saver: Make sushi rolls the night before; wrap in plastic wrap and refrigerate. The next morning, cut into pieces and pack. *