Pizza Hummus. = &term=hummus. By: Holly Larson, MS. Method of Preparation.

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1 Pizza Hummus = &term=hummus 1 16-ounce can of chickpeas, drained and rinsed ¼ cup tomato paste ¼ cup water 1 teaspoon dried oregano (or one tablespoon fresh oregano leaves, chopped) 1 teaspoon dried basil (or one tablespoon fresh basil leaves, chopped) 1 tablespoon olive oil 2 tablespoons fresh lemon juice ¼ cup shredded Parmesan cheese ¼ teaspoon crushed red pepper (optional) 1 clove of garlic, minced ¼ teaspoon each salt and pepper By: Holly Larson, MS 1. Place all ingredients into a food processor and puree for 1 to 2 minutes, until smooth and creamy. 2. If hummus is too thick to spread on bread or dip vegetables in, thin it with water by adding one tablespoon at a time until you reach the desired consistency. 3. Serve hummus as a dip for raw veggies and whole-grain crackers, or as a spread on your favorite sandwich or in a wrap. 4. Store extra hummus in an airtight container in the refrigerator.

2 Curried Caribbean Rice Pilaf = &terms=sweet%20peppers 1 tablespoon canola oil 1 large onion, chopped 4 cloves garlic, chopped 1 cup long grain white rice 1 14-ounce can chicken broth 1 tablespoon curry powder 1 cup cherry tomatoes, halved 1 red bell pepper, minced 1 green bell pepper, minced 1 yellow bell pepper, minced By: Kristine Napier, MPH 1. Heat the oil in a large heavy kettle over medium heat; add the onion and the garlic. Cook and stir 3 to 5 minutes, or until the onion is soft. Do not burn the garlic. 2. Add the rice, broth and curry. Bring to a boil. Reduce heat, cover, and cook 15 minutes, or until the rice is tender. 3. Remove from heat, stir in the tomatoes and bell peppers; cover and let stand 10 minutes. 4. Fluff with a fork and serve.

3 Turkey Chili ey-chili 2 teaspoons olive or vegetable oil 1 large yellow or purple onion, peeled and chopped 2 bell peppers (any color is fine), seeded and diced 3 garlic cloves, peeled and finely chopped pound ground turkey or ground chicken 2 to 4 tablespoons chili powder teaspoon dried oregano 1 to 2 teaspoons ground cumin 1 teaspoon crushed red pepper flakes, if you like spicy 1 4 teaspoon cayenne (if you like spicy) 2 16-ounce cans dark red kidney beans, drained and rinsed well with cold water 1 16-ounce can black beans, drained and rinsed well with cold water 1 28-ounce can diced tomatoes, including the juice 1 28-ounce can tomato puree 1. With the help of your adult, put the pot on the stove and turn the heat to medium. Let the pot heat for a minute and when it is hot, with the help of your adult, add the oil. 2. Add the onion, peppers, and garlic and cook on low heat until the onion is very soft, about 20 minutes. Stir from time to time. 3. With the help of your adult, add the turkey (or chicken), a little bit at a time, stirring after each addition until it just starts to turn white. (Wash your hands with soap and water before and after handling turkey or any raw meat.) 4. Add the spices and cook, stirring, 5 minutes. Add the beans, tomatoes, and tomato puree and cook, covered, stirring occasionally, for 30 minutes. 5. Take the lid off and cook uncovered for 30 more minutes. Set aside to cool.

4 Tilapia and Sautéed Peppers in Soft Tacos x?id= &terms=bell%20peppers 6 5-ounce tilapia filets or other firm white fish 1/2 teaspoon ground cumin 1/8 teaspoon salt 2 limes, divided 1/4 cup olive oil 1/2 large red bell pepper, cut in ¼-in strips 1/2 large yellow bell pepper, cut in ¼-inch strips 1 jalapeno pepper, cut in thin strips 1 small onion, thinly sliced 2 cloves garlic, chopped 6 8-inch whole wheat tortillas 6 tablespoons coarsely-chopped fresh cilantro or parsley By: Roberta Duyff, MS, RD, FADA, CFCS 1. Place tilapia in a medium bowl. Toss with cumin, salt and juice of 1 lime. Set aside while preparing other ingredients. 2. Heat olive oil to medium-high in a large nonstick skillet. Add red and yellow peppers, jalapeno, onion, and garlic. Cook and stir for about 1 minute, until peppers and onion are slightly softened. 3. Add tilapia and cook for about 3 minutes on each side or until white and opaque. Fish will flake easily and may break apart. 4. Warm tortillas according to package instructions. 5. Divide tilapia-peppers mixture and cilantro evenly over tortillas. Roll to shape the taco. To serve, garnish each taco with a wedge of the remaining lime.

5 Roasted Vegetables ted-vegetables 1 red onion, peeled and diced 1 red bell pepper, seeded and diced 1 yellow bell pepper, seeded and diced 2 yellow squash, diced 2 zucchini, diced 4 garlic cloves, peeled and chopped 1 teaspoon olive oil 1 4 teaspoon dried thyme 1 2 teaspoon salt 1 4 teaspoon black pepper 2 cups grape or cherry tomatoes 1. With the help of your adult, turn the oven on and set it to 400 degrees. 2. Put the onion, bell peppers, squash, zucchini, garlic, olive oil, thyme, salt, and pepper in a bowl and mix well. 3. Pour the vegetables onto a baking sheet, making sure the vegetables are in a single layer. With the help of your adult, put the baking sheet in the oven and bake for 25 minutes. 4. With the help of your adult, remove the baking sheet from the oven and put it on top of the stove. Add the tomatoes, stir to make sure everything is well mixed and return the sheet to the oven. 5. Cook until everything is lightly browned, about 20 minutes. Serve right away or cover and refrigerate up to two days.