Posts By: ESPCN Communications

Romaine tuna wraps

Ingredients 5 Romaine Leaves (Washed) Half a small Red Onion 2 oz. Fine Chopped Basil Pepper To Taste 1 pound canned flaked Tuna (Drained) Mayo 2 Egg Yolks 1 tbsp. Dijon Mustard 12 oz. Olive Oil InstructionsDice your red onion, chop your basil up and add to bowl. In a separate bowl, add your drained…

Roasted chicken salad

Ingredients 2 celery stalks (¼ inch pieces)1 medium green pepper, chopped into ¼ inch pieces10 large red-leaf lettuce leaves, sliced into ¼ inch pieces8 broccoli florets (¼ inch pieces)1/4 cup no-sugar-added oil and vinegar dressing2 scallions, sliced into ¼ inch pieces1/2 pound roasted chicken breast, skin removed and meat cut into ¼ inch pieces Instructions…

Asian ginger salmon with sesame broccoli and yellow bean salad

Ingredients Asian Ginger Salmon Cooking spray 3/4 pound salmon fillet Pepper TT 2 tbsp. Low-salt soy sauce 2 tbsp. Water 2 tbsp. Chopped fresh ginger Sesame Broccoli and Yellow Bean 1/4 pound broccoli florets 1/2 pound of yellow beans 2 tsp. Olive oil 1/4 cup sesame seeds Pepper TT Instructions Heat a nonstick pan on…

Healthy school lunches: Mini carrot pumpkin cupcakes

Ingredients 1 box of carrot cake mix (try to opt for trans-fat free) 14 oz can of pure pumpkin puree Cinnamon (optional) Directions Preheat oven to 400 degrees F. Mix pumpkin puree and cake box mixture together until well blended. Do not add anything else, such as eggs or oil, to mixture. Add cinnamon if…

Healthy school lunches: Vegetarian chili with cheese

IngredientsOriginal recipe makes 8 servings 1 tablespoon vegetable oil1 cup chopped onions3/4 cup chopped carrots3 cloves garlic, minced1 cup chopped green bell pepper1 cup chopped red bell pepper3/4 cup chopped celery1 tablespoon chili powder1 1/2 cups chopped fresh mushrooms1 (28 ounce) can whole peeled tomatoes with liquid, chopped1 (19 ounce) can kidney beans with liquid1…

Healthy school lunches: Pita chips and avocado cucumber dip

Pita chips Ingredients 1 Package of whole wheat pitas 2 Tbsps of Olive oil Salt (optional) DirectionsPreheat oven to 375 degrees F. Cover large baking sheet with parchment paper. Rip up pita or cut up into small triangular pieces. Drizzle 2 Tbsps of olive oil onto pita and try to coat the majority of pieces….

Healthy school lunches: Zesty bean dip

Ingredients 1/4 cup fat-free canned refried beans 1 tablespoon salsa 1 1/2 teaspoons chopped fresh cilantro 1 minced scallion, (optional) 1 ounce tortilla chips, (about 10) DirectionsCombine refried beans, salsa, cilantro and scallion (if using) in a bowl. Serve with tortilla chips. Source: Eating Well

Healthy school lunches: Mini frittatas

IngredientsOriginal recipe makes 4 servings 6 ounces frozen chopped spinach, thawed and drained 1 cup ricotta cheese 2 tablespoons sour cream 1/2 cup grated Parmesan cheese 1/2 cup shredded Cheddar cheese 4 eggs 1/4 cup milk 1/4 teaspoon hot pepper sauce 1 teaspoon ground cumin 1/4 teaspoon ground black pepper 1/2 teaspoon lemon pepper 2…

Healthy school lunches: Waldorf skewers

Ingredients ½ cup plain yogurt 2 tbsp honey 2 tbsp lemon juice plus 2 tsp lemon juice for apples 4 boneless, skinless chicken breasts (about 6 oz each) 2 tbsp olive oil 2 unpeeled Granny Smith apples, cored 4 cups of 1-inch cubed raisin focaccia bread (or regular raisin bread) Celery stalks, cut diagonally into…

Healthy school lunches: Pizza roll up Bento box

Ingredients 1 8-inch whole-wheat flour tortilla 2 tablespoons prepared pizza sauce 12 leaves baby spinach 3 tablespoons shredded part-skim mozzarella 1/2 cup cucumber spears 1/2 cup cauliflower florets 2 tablespoons low-fat creamy dressing, such as ranch 1 cup small watermelon pieces 6 chocolate wafer cookies DirectionsPlace tortilla on a plate and spread pizza sauce over…