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NCHPAD - Building Healthy Inclusive Communities

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DIY Spring Break Treats


By:  Carleton Rivers, RD

With spring break right around the corner you may be wondering, “What am I going to do all week?” If you’re interested in cooking, you may want to spend your time off trying out new recipes to impress your mom, dad or siblings. Being a great cook is not about how many hours you spend in the kitchen or the recipe’s level of difficulty; great cooks are defined by great tasting food! So find your favorite apron and get cooking with these easy but totally yummy recipes (oh, and they’re good for you too). All recipes listed below are located at www.myrecipes.com.

Cheesy Chicken Bagel Pizzas

Ingredients you will need:

Nutritional Information
Amount per serving (1 bagel)
Calories:  268
Fat:  8g
Saturated fat:  4.2g
Monounsaturated fat:  2.4g
Polyunsaturated fat:  0.6g
Protein:  22.1g
Carbohydrate:  32.7g
Fiber:  1g

Cholesterol:  47mg

Iron:  2.9mg
Sodium:  516mg
Calcium:  251mg

 

  • 2 (4 ½-inch, 2 ¼-ounce) plain bagels, sliced in half
  • ½ cup lower-sodium marinara sauce
  • 1 cup shredded rotisserie chicken breast
  • 1 cup pre-shredded part-skim mozzarella cheese

How to prepare the meal:

  1. Preheat broiler.
  2. Place bagel halves, cut sides up, on a baking sheet. Broil two minutes or until lightly toasted.
  3. Spread two tablespoons marinara on cut side of each bagel half. Top each half with ¼ cup chicken, and sprinkle with ¼ cup cheese. Broil bagel halves an additional two minutes or until cheese melts.

 

Linguine with Easy Meat Sauce

Ingredients you will need:

Nutritional Information
Amount per serving (1/4 of pasta)
Calories:  296
Fat:  4.9g
Saturated fat:  2g
Monounsaturated fat:  1g
Polyunsaturated fat:  0.3g
Protein:  20.7g
Carbohydrate:  43.6g
Fiber:  3.3g
Cholesterol:  68mg
Iron:  3.4mg
Sodium:  530mg
Calcium:  66mg

  • 1 (9-oz.) package fresh linguine
  • ½ lb. extra-lean ground beef
  • ½ cup prechopped onion
  • 1 TBSP minced fresh garlic
  • 1 tsp. dried oregano
  • ¼ tsp. salt
  • 3 TBSP tomato paste
  • 1 (14.5-oz.) can diced tomatoes, undrained
  • ¼ cup (1 oz.) shaved Parmigiano-Reggiano cheese
  • 1 TBSP fresh flat-leaf parsley leave

How to prepare the meal:

  1. Cook pasta according to package directions, do not add salt and fat. Drain.
  2. While pasta cooks, heat a large skillet over medium-high heat. Add beef, onion, garlic, oregano, and salt; cook five minutes or until beef is browned, stirring to crumble. Stir in tomato paste; cook one minute, stirring frequently. Add tomatoes. Bring to a boil; cook one minute. Reduce heat to medium-low; cook three minutes or until thickened. Serve over pasta; top with cheese and parsley. Pair this dish with a green salad and enjoy!


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