More recipes for one or two!
| Tuna Salad Pockets |
| 1 can tuna, drained and flaked |
| ¼ cup thinly slices celery |
| ¼ cup chopped walnuts |
| ¼ cup plain yogurt |
| 3 T sweet pickle relish |
| 1 green onion, sliced |
| 2 pita breads (6 inches), halved |
| In a small bowl, combine the first six ingredients. Spoon into pitas. Yield: 2 servings |
| Aunt Betty’s Jelly Crepes | |
| 2 eggs | |
| ¾ cup milk | |
| 1/8 tsp. Salt | |
| ½ cup flour | |
| Butter or margarine, softened | |
| Strawberry or grape jelly | |
| Confectioner’s sugar | |
| In a small bowl, whisk eggs, milk, and salt. Add flour; beat until smooth. | |
| Melt 1 tsp. butter in a 10-inch non-stick skillet; lift and turn pan to cover bottom. | |
| Cook until lightly browned; turn and brown the other side. Remove and keep warm. | |
| Repeat with remaining batter, adding butter to skillet as needed. | |
| Spread crepes with butter and jelly; roll up. Dust with confectioner’s sugar. Serve immediately. Yield: 3 crepes. | |
| Sesame Chicken Stir Fry | |
| 1 boneless, skinless chicken beast, cut into thin strips | 1 T cornstarch |
| 2 tsp. vegetable oil | 1 tsp. sugar |
| 7 snow peas | ½ cup cold water |
| 1 cup broccoli florets | 3 to 4 T soy sauce |
| 1/3 cup julienned sweet red pepper | Hot cooked rice |
| 3 medium fresh mushrooms | 1 tsp. sesame seeds, toasted |
| ¾ cup chopped onion | |
| In a skillet or wok, stir-fry chicken in oil for 6-8 minutes or until juices run clear. Remove chicken and set aside. | |
In the same skillet, stir-fry peas, broccoli, and red pepper for 2-3 minutes. Add mushrooms and onion; stir-fry for 3-4 minutes. |
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Combine cornstarch and sugar’ stir in water and soy sauce until smooth. Add to the pan. |
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Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to the pan; cook until mixture is heated through and vegetables are tender. |
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Serve over rice. Sprinkle with sesame seeds. Yield: 1 serving. |
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| Apple-stuffed Squash | |
| 1 medium acorn squash, halved | |
| ¼ tsp. Salt | |
| 1 medium tart apple, sliced thinly |  |
| 1 T. raisins | |
| 2 T brown sugar | |
| ½ tsp. Ground cinnamon | |
| ¼ tsp. Ground nutmeg | |
| 1 T butter | |
| Sprinkle squash with salt. In a skillet, sauté apple slices and raisins in butter until apples are tender. | |
Add sugar, cinnamon and nutmeg. Spoon into squash halves; place in a baking dish. |
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Bake, uncovered, at 350° for 44-45 minutes or until squash is tender. Yield: 2 servings. |
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| Tomato Zucchini Salad |
| 1 cup torn salad greens |
| ½ small tomato, cut into wedges |
| ¼ cup thinly sliced zucchini |
| 1 T light mayonnaise |
| 1 T fat free French dressing |
| 1 tsp. wheat germ, toasted |
| ½ tsp. sugar |
| ¼ tsp. vinegar |
| Combine greens, tomato and zucchini in a salad bowl or plate. Combine the remaining ingredients. Drizzle over salad. Yield: 1 serving |
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| Pita Pizza |  |
| 2 T pizza sauce | |
| 1 whole wheat pita bread | |
| 6 pineapple chunks | |
| 2 fresh mushrooms, sliced | |
| ¼ cup mozzarella cheese | |
| Spread pizza sauce over pita bread. Top with pineapple, mushrooms, and cheese. Place on an un-greased baking sheet. Bake at 400° for 4-6 minutes, or until cheese is melted. Yield: 1 serving. | |
Brought to you by USU Dietetics |Alicia Allen, Amy Straley, Michelle Whipple