Does life get any better !!!!!!!
Of course, the weather changed in Houston and it is cold out, but that does not stop us.
We have been working on trying different foods and finding new ways to prepare them. What a better way than to go outdoors and grill. I pulled some good grilling recipes to give to students and then showed them some of the websites I used to get them. I want students to look up other reciipes in the future to try at home. After building the fire, students got separated into different stations as they were in charge of particular food prep. Several items were prepared such as grilled apples, bananas cooked on the coals, potatoes using several varieties, corn cooked on the coals, zucchini, squash, etc. I was thrilled to hear the students discuss that they were trying some new food for the first time and how much they were enjoying this. After all the food was finished cooking, we made a buffet line and students served an individual portion from each of the cooked items. They all had to take a no thank you bite. Several turned up their noses with the squashes, but they took a small taste and liked it. After clean up, I had students tell me what they liked about the food and give me feed back about what they were going to do at home w/ new foods.
" I liked the squash the best. Now that I know how to make them, I am going to cooked them for my family." kj
"I didn't know bananas would taste good cooked. The small amount of brown sugar and chocolate that we used did not change the calories too bad and it is a good dessert to have instead of cake or cookies." km
"I am going to find some recipes on grilling veggies and make them at home. I liked the web site for grilling recipes and want to try some of them." bc
"Grilling is fun and I want to do this at home. I think the ideas you taught us about other veggies ounds good. I like the recipes you gave us and want to find more." sh
Eggplant Parmesan
Ingredients:
· 2 egg whites
· 2 1/2 lbs eggplant, peeled and cut crosswise into 1/4"-thick slices
· 1/2 cup plain dried bread crumbs
· Olive oil spray
· 1 cup tomatoes, chopped with their juice
· 1/4 cup chopped fresh basil or 1 tsp dried
· 1/2 tsp black pepper
· 1 cup shredded part-skim mozzarella cheese (about 4 oz)
· 1/4 cup grated Parmesan cheese
· 4 cloves garlic
· 1/2 cup onion, chopped
Preparation:
Preheat the oven to 400°F. Line baking sheet with foil. Spray foil with nonstick cooking spray.
In a shallow dish, beat the egg whites and 2 tbsp of water until foamy. Dip eggplant into egg whites, then into bread crumbs, pressing crumbs into eggplant.
Place eggplant on prepared baking sheet and spray oil over eggplant slices. Bake 30 minutes, turning eggplant over after 20 minutes, until golden brown and cooked through.
Sauté the onions and garlic with oil spray.
In a medium bowl, stir together tomatoes and their juice, basil, salt, pepper, garlic, and onions.
Spoon 3 tbsp of tomato mixture into bottom of 9" square glass baking dish. Place half of eggplant over sauce; spoon half of remaining tomato mixture over eggplant; and sprinkle half of mozzarella on top. Repeat with remaining eggplant, tomato mixture, and mozzarella.
Sprinkle Parmesan on top and bake for 20 minutes, or until eggplant is piping hot and sauce is bubbly.
Serves 4.
Per serving: Calories 274, Fat 6g, Calories from Fat 20%, Protein 18g, Carbohydrates 35g, Cholesterol 20mg, Fiber 8g, Sodium 427mg.
Quick, Easy -N- Fast Herbed Zucchini Recipe
2 T. water 1 t. olive oil 1 medium garlic clove, crushed 1 t. dried rosemary 1/2 lb. zucchini, thinly sliced (2 C.) salt and freshly ground black pepper Preheat boiler. Line a baking tray with foil. Mix water, olive oil, garlic and rosemary together in a small bowl. Toss zucchini in mixture. Spoon zucchini and sauce in one layer on baking tray. Place in broiler about 5 inches from heat for 5 minutes. Sprinkle with salt and pepper, to taste. Serve
Grilled Santa Fe Vegetable Kabobs
2 tablespoons oil
2 tablespoons vinegar
1 tablespoon McCormick Santa Fe Spice Blends
4 cups assorted vegetables, cut in 1 inch cubesCombine oil, vinegar and Spice Blends.
Toss vegetables with Spice Blends mixture. Place vegetables on skewers.
Grill or broil until crisp tender.
Vegetable Medley
Prep Time:25 min
Start to Finish:35 min
makes:8 servings
1
large onion, sliced
1
red bell pepper, finely chopped
1/2
eggplant, cubed
1/2
head cauliflower, cut into florets
1
large zucchini, sliced
1
cup sliced mushrooms
1
cup salsa
1/4
cup balsamic vinegar
1
head broccoli, cut into florets
1/4-1/2 teaspoon dried oregano
1/4-1/2 teaspoon dried basil
Pinch of ground red pepper
1.
Heat a large skillet coated with cooking spray over medium heat. Add the onion and bell pepper and cook for 2 minutes. Add the eggplant, cauliflower, zucchini, and mushrooms and cook for 3 minutes.
2.
Stir in the salsa, vinegar, oregano, basil, and red pepper. Stir in the broccoli and cover. Cook for 12 minutes, or until the vegetables are tender. Season with additional oregano and basil, if desired.
Nutritional Information
1 Serving: Calories 70 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 160mg; Total Carbohydrate 13g (Dietary Fiber 4g, Sugars 6g); Protein 3g Percent Daily Value*: Vitamin A 20%; Vitamin C 60%; Calcium 4%; Iron 6% Exchanges: 0 Other Carbohydrate; 2 Vegetable Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.
Red Pepper Hummus
Prep Time:10 min
Start to Finish:10 min
makes:6 servings (3 tablespoons hummus plus 4 pita chips)
Pita Chips
2
whole wheat pita (pocket) breads (6 inch)
Hummus
1
can (15 oz) garbanzo beans, drained, rinsed
1
tablespoon lemon juice
1
tablespoon olive or canola oil
1
clove garlic, chopped
1/3
cup drained roasted red bell peppers (from a jar)
1.
Heat oven to 400°F. Split each pita bread around edge with knife to make 2 rounds. Cut each round into 6 wedges. Place in single layer on ungreased cookie sheet. Bake about 9 minutes or until crisp and light brown; cool.
2.
In food processor, place garbanzo beans, lemon juice, oil and garlic. Cover; process 1 to 2 minutes or until smooth. Add roasted peppers; process 30 to 60 seconds or until blended.
3.
Spoon hummus into serving bowl. Serve with pita chips
Gingered Fruit Salsa with Cinnamon Chips
Prep Time:40 min
Start to Finish:1 hr 20 min
makes:24 servings (2 tablespoons salsa and 3 chips each
1
tablespoon sugar
2
teaspoons ground cinnamon
4
Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)
3
tablespoons butter or margarine, melted
1
cup finely diced pineapple
1
cup finely diced papaya
1
cup finely diced mango
1/4
cup chopped fresh cilantro
1
tablespoon finely chopped crystallized ginger
1
tablespoon lemon juice
1/8
teaspoon salt
1.
Set oven control to broil. Mix sugar and cinnamon. Brush both sides of each tortilla with butter; sprinkle with sugar-cinnamon mixture. Cut each tortilla into 12 wedges.
2.
Place tortilla wedges in single layer in 2 ungreased 15x10x1-inch pans or on 2 cookie sheets. Broil 2 to 4 minutes, turning once, until crispy and golden brown. Cool completely, about 15 minutes.
3.
In medium bowl, mix remaining ingredients. Serve salsa with chips.
Nutritional Information
1 Serving: Calories 50 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 75mg; Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 3g); Protein 0g Percent Daily Value*: Vitamin A 4%; Vitamin C 15%; Calcium 0%; Iron 0% Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2
Grilled Caramel Apples
Prep Time:10 min
Start to Finish:20 min
makes:4 servings
2
large apples
1/4
cup caramel topping
1.
Heat gas or charcoal grill. Fold four 18x12-inch pieces heavy-duty foil crosswise in half; spray with cooking spray. Cut apples in half; remove cores. Cut each half into 4 wedges.
2.
Place 4 apple wedges in center of each piece of foil. Drizzle 2 tablespoons caramel topping over apple wedges on each piece of foil. Wrap foil securely around apples.
3.
Place foil packets, seam sides up, on grill. Cover grill; cook over medium-low heat 8 to 9 minutes or until apples are crisp-tender. Open packets carefully to avoid steam; caramel will be hot. Serve immediately.
Nutritional Information
1 Serving: Calories 120 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 75mg; Total Carbohydrate 28g (Dietary Fiber 3g, Sugars 21g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 4%; Calcium 0%; Iron 0% Exchanges: 1 Fruit; 1 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 2
Ingredients:
· 2 egg whites
· 2 1/2 lbs eggplant, peeled and cut crosswise into 1/4"-thick slices
· 1/2 cup plain dried bread crumbs
· Olive oil spray
· 1 cup tomatoes, chopped with their juice
· 1/4 cup chopped fresh basil or 1 tsp dried
· 1/2 tsp black pepper
· 1 cup shredded part-skim mozzarella cheese (about 4 oz)
· 1/4 cup grated Parmesan cheese
· 4 cloves garlic
· 1/2 cup onion, chopped
Preparation:
Preheat the oven to 400°F. Line baking sheet with foil. Spray foil with nonstick cooking spray.
In a shallow dish, beat the egg whites and 2 tbsp of water until foamy. Dip eggplant into egg whites, then into bread crumbs, pressing crumbs into eggplant.
Place eggplant on prepared baking sheet and spray oil over eggplant slices. Bake 30 minutes, turning eggplant over after 20 minutes, until golden brown and cooked through.
Sauté the onions and garlic with oil spray.
In a medium bowl, stir together tomatoes and their juice, basil, salt, pepper, garlic, and onions.
Spoon 3 tbsp of tomato mixture into bottom of 9" square glass baking dish. Place half of eggplant over sauce; spoon half of remaining tomato mixture over eggplant; and sprinkle half of mozzarella on top. Repeat with remaining eggplant, tomato mixture, and mozzarella.
Sprinkle Parmesan on top and bake for 20 minutes, or until eggplant is piping hot and sauce is bubbly.
Serves 4.
Per serving: Calories 274, Fat 6g, Calories from Fat 20%, Protein 18g, Carbohydrates 35g, Cholesterol 20mg, Fiber 8g, Sodium 427mg.
Quick, Easy -N- Fast Herbed Zucchini Recipe
2 T. water 1 t. olive oil 1 medium garlic clove, crushed 1 t. dried rosemary 1/2 lb. zucchini, thinly sliced (2 C.) salt and freshly ground black pepper Preheat boiler. Line a baking tray with foil. Mix water, olive oil, garlic and rosemary together in a small bowl. Toss zucchini in mixture. Spoon zucchini and sauce in one layer on baking tray. Place in broiler about 5 inches from heat for 5 minutes. Sprinkle with salt and pepper, to taste. Serve
Grilled Santa Fe Vegetable Kabobs
2 tablespoons oil
2 tablespoons vinegar
1 tablespoon McCormick Santa Fe Spice Blends
4 cups assorted vegetables, cut in 1 inch cubesCombine oil, vinegar and Spice Blends.
Toss vegetables with Spice Blends mixture. Place vegetables on skewers.
Grill or broil until crisp tender.
Vegetable Medley
Prep Time:25 min
Start to Finish:35 min
makes:8 servings
1
large onion, sliced
1
red bell pepper, finely chopped
1/2
eggplant, cubed
1/2
head cauliflower, cut into florets
1
large zucchini, sliced
1
cup sliced mushrooms
1
cup salsa
1/4
cup balsamic vinegar
1
head broccoli, cut into florets
1/4-1/2 teaspoon dried oregano
1/4-1/2 teaspoon dried basil
Pinch of ground red pepper
1.
Heat a large skillet coated with cooking spray over medium heat. Add the onion and bell pepper and cook for 2 minutes. Add the eggplant, cauliflower, zucchini, and mushrooms and cook for 3 minutes.
2.
Stir in the salsa, vinegar, oregano, basil, and red pepper. Stir in the broccoli and cover. Cook for 12 minutes, or until the vegetables are tender. Season with additional oregano and basil, if desired.
Nutritional Information
1 Serving: Calories 70 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 160mg; Total Carbohydrate 13g (Dietary Fiber 4g, Sugars 6g); Protein 3g Percent Daily Value*: Vitamin A 20%; Vitamin C 60%; Calcium 4%; Iron 6% Exchanges: 0 Other Carbohydrate; 2 Vegetable Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.
Red Pepper Hummus
Prep Time:10 min
Start to Finish:10 min
makes:6 servings (3 tablespoons hummus plus 4 pita chips)
Pita Chips
2
whole wheat pita (pocket) breads (6 inch)
Hummus
1
can (15 oz) garbanzo beans, drained, rinsed
1
tablespoon lemon juice
1
tablespoon olive or canola oil
1
clove garlic, chopped
1/3
cup drained roasted red bell peppers (from a jar)
1.
Heat oven to 400°F. Split each pita bread around edge with knife to make 2 rounds. Cut each round into 6 wedges. Place in single layer on ungreased cookie sheet. Bake about 9 minutes or until crisp and light brown; cool.
2.
In food processor, place garbanzo beans, lemon juice, oil and garlic. Cover; process 1 to 2 minutes or until smooth. Add roasted peppers; process 30 to 60 seconds or until blended.
3.
Spoon hummus into serving bowl. Serve with pita chips
Gingered Fruit Salsa with Cinnamon Chips
Prep Time:40 min
Start to Finish:1 hr 20 min
makes:24 servings (2 tablespoons salsa and 3 chips each
1
tablespoon sugar
2
teaspoons ground cinnamon
4
Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)
3
tablespoons butter or margarine, melted
1
cup finely diced pineapple
1
cup finely diced papaya
1
cup finely diced mango
1/4
cup chopped fresh cilantro
1
tablespoon finely chopped crystallized ginger
1
tablespoon lemon juice
1/8
teaspoon salt
1.
Set oven control to broil. Mix sugar and cinnamon. Brush both sides of each tortilla with butter; sprinkle with sugar-cinnamon mixture. Cut each tortilla into 12 wedges.
2.
Place tortilla wedges in single layer in 2 ungreased 15x10x1-inch pans or on 2 cookie sheets. Broil 2 to 4 minutes, turning once, until crispy and golden brown. Cool completely, about 15 minutes.
3.
In medium bowl, mix remaining ingredients. Serve salsa with chips.
Nutritional Information
1 Serving: Calories 50 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 75mg; Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 3g); Protein 0g Percent Daily Value*: Vitamin A 4%; Vitamin C 15%; Calcium 0%; Iron 0% Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2
Grilled Caramel Apples
Prep Time:10 min
Start to Finish:20 min
makes:4 servings
2
large apples
1/4
cup caramel topping
1.
Heat gas or charcoal grill. Fold four 18x12-inch pieces heavy-duty foil crosswise in half; spray with cooking spray. Cut apples in half; remove cores. Cut each half into 4 wedges.
2.
Place 4 apple wedges in center of each piece of foil. Drizzle 2 tablespoons caramel topping over apple wedges on each piece of foil. Wrap foil securely around apples.
3.
Place foil packets, seam sides up, on grill. Cover grill; cook over medium-low heat 8 to 9 minutes or until apples are crisp-tender. Open packets carefully to avoid steam; caramel will be hot. Serve immediately.
Nutritional Information
1 Serving: Calories 120 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 75mg; Total Carbohydrate 28g (Dietary Fiber 3g, Sugars 21g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 4%; Calcium 0%; Iron 0% Exchanges: 1 Fruit; 1 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 2
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