Crunchy Hawaiian Chicken Wrap

Transcription

1 Crunchy Hawaiian Chicken Wrap By: Mount Lebanon Elementary School Modified by: Cynthia Walz, Chef & Child, Chefs Move to School committee member ¼ cup light mayonnaise 1 / 8 cup rice vinegar (replaces white vinegar) 1 / 8 cup sugar (reduced due to sweetness of rice vinegar) 1 tsp. poppy seeds 1 ½ tsp. garlic powder 1 ½ tsp. onion powder 1 ½ tsp. ginger (replaces chili powder) 2 cups fresh broccoli shredded 1 ½ cups fresh carrots shredded 1 cup canned crushed pineapple juice drained 1 cup fresh baby spinach 3 cups cooked diced chicken ½ inch pieces 6-10 inch whole wheat tortillas 1. In a small mixing bowl, combine mayonnaise, vinegar, all spices and sugar for the dressing. Mix well. Cover and refrigerate. 2. Combine broccoli, carrots, pineapple, and spinach in a large bowl. Stir in dressing and chicken. Mix well. Serve immediately or cover and refrigerate. 3. For each wrap, place M cup filling on the bottom half of the tortilla and roll in the form of a burrito. Place seam side down. Cut diagonally. Serve immediately.

2 Ginger Cilantro Pesto Submitted by: Elizabeth Mikesell, CEC, AAC, Chef & Child, Special Programs Ambassador 16 limes 8 oz. Cilantro picked and washed 4 oz. Jalapeno, seeded and chopped 4 oz. ginger, chopped 4 oz. garlic, chopped 8 oz. Green onions, chopped 2 cups Vegetable oil Salt and pepper to taste 1. Zest the limes. Cut them in half and juice them. 2. Combine lime zest and juice with the remaining ingredients food processor bowl and pulse until well-combined. Do not over process as this will cause the sauce to discolor.

3 Apple-Ginger Juice Submitted by: John Selick, Chef & Child, Chefs Move to School committee member 1 carrot 3 apples Ginger, 1-inch piece 1 lemon 1. Using a juicing machine, process carrot, apple and ginger into a glass filled with ice. Squeeze juice from lemon and add to drink. Stir and enjoy.

4 Ginger Winter Warmer r-winter-warmer Kitchen Gear: Small pot Cutting board Sharp knife (adult needed) Measuring spoons Measuring cup Fine mesh strainer Mug Spoon 1 (3-inch) piece fresh ginger, unpeeled and chopped cups cold water 2 teaspoons honey 2 lemon wedges (if you like) 1. Put the ginger and water in pot, cover and bring to a boil over medium-high heat for 2 minutes. 2. Turn heat to low and cook for 10 minutes. 3. Set strainer over mug and pour liquid through it. Compost or throw away ginger in sieve. 4. Add honey and stir. Add lemon (optional), and serve.

5 Chocolate Zucchini Cupcakes By: Stacey Antine, MS, RD, and HealthBarn USA 1 cup zucchini, grated 1 cup applesauce, unsweetened 1 teaspoon vanilla extract ½ cup agave nectar, divided ¼ cup brown sugar 1 cup whole wheat flour ½ cup all purpose, unbleached flour ¼ cup flaxseed, ground ½ teaspoon baking powder, low sodium 1 teaspoon baking soda 1 ½ teaspoons ground cinnamon, divided ½ teaspoon ginger, ground ¼ teaspoon cloves, ground ¼ teaspoon nutmeg, grated ½ cup cocoa, unsweetened 1. Preheat oven to 350 F and line muffin cups with paper liners. 2. Put grated zucchini in paper towels and squeeze out as much water as possible. Set aside. 3. In large mixing bowl, add applesauce, vanilla extract, ¼ cup agave and mix thoroughly. 4. Add flours, baking soda, baking powder, flaxseeds, 1 teaspoon cinnamon and other spices, and mix well. Add cocoa and mix thoroughly. 5. Add zucchini mixture and stir thoroughly. 6. Fill paper liners with chocolate zucchini batter to ¾ full. Bake for approximately 20 minutes or until a toothpick comes out clean from the center of cupcake. 7. Mix ¼ cup agave with ½ teaspoon cinnamon in small bowl. Before serving, drizzle agave mixture over cupcakes as icing and enjoy!