Recipe of the Month

The cooks at our schools aren't the only members of the Opaa! family with culinary flair. In fact, each month we feature frequently requested, unique and tasty recipes submitted by fellow Opaa! employees. We hope you enjoy this month's selection:

Ingredients                                                                

Watermelon, seedless                                          1      ea    

Strawberries                                                         1      Qt    

                                                                                             

Lemon Lime Soda                                               20    oz    

Ice                                                                        3      #      

Lime                                                                     1      ea    

Lemon                                                                  1      ea    

Orange                                                                 1      ea    

 

 

Directions:                                                                          

  1. Cut Fruit into wedges or wheels; reserve
  2. Peel melon; hull Strawberries
  3. In a processor or blender, puree fruit and strain
  4. Add soda & Ice

                                                                                             

Portion:

Servings:                                                                              

                                                                                            

Watermelon Strawberry Cooler:                                          

8 oz (1 Cup) Serving: 117 kcal, 0.58 gm fat, 13 mg sodium

Ingredients

 1.5 tsp      Cinnamon

 1    C         Vanilla Yogurt

Directions

Mix cinnamon and yogurt together

 

Cinnamon Yogurt Sauce:

1 Oz Serving: 26 kcal, 0.18 gm fat, 14.85 mg sodium

Servings:  about 1 quart

Ingredients:

3   ea   Cucumbers peeled, seeded and diced small

2   ea   Tomatoes, diced small

.5  ea   Red Onion, diced small

2   ea   Jalapenos (fresh)seeded, minced

4   ea   Limes (juice)

2   tsp   Kosher Salt (add more if necessary)

2   tsp   Black Pepper

.5  bun Cilantro, finely chopped

 

Directions:

  1. Mix all ingredients in a bowl and place in refrigerator for 1-2 hours
  2. Serve with chips or use as a condiment for tacos, fajitas, scrambled eggs, etc.

                                

Cucumber Salsa:

¼ Cup: 14 kcal, 0.15 gm fat, 297 mg sodium

1  loaf

Ingredients:

1.5   C   Flour

.5      t    Salt

.5      t    Baking Soda

.25    t    Baking Powder

.75    t    Cinnamon

2      ea   Eggs

1       C   Sugar

1       C   Grated Zucchini

.33    C   Canola Oil

1       t     Vanilla Extract

1       cn   Pineapple, crushed (8 oz), drained

.5      C   Walnut pieces (optional)

 

Directions:

  1. Preheat oven to 325 degrees
  2. Combine flour, salt, baking soda, baking powder and cinnamon. Reserve.
  3. Separately, in a large bowl, beat eggs. Mix in sugar, zucchini, oil and extract.
  4. Add to flour mixture. Blend until moist.
  5. Fold in pineapple and walnuts.
  6. Pour batter into sprayed loaf pan.
  7. Bake for approximately 1 hour. Let cool 20 minutes before slicing.

 

            Per Serving (WITH walnuts): 228 kcal, 10 gm fat, 1.5 gm sat fat, 172 mg Na

            Per Serving (WITHOUT nuts): 196 kcal, 7 gm fat, 1.2 gm sat fat, 172 mg Na

6-8 servings

Ingredients:

2   #    Asparagus, fresh

1   ea   Red Bell Pepper, halved & seeded

½  ea   Red Onion

2   oz   Olive Oil

¼   t     Kosher Salt

¼   t     Black Pepper

For the Dressing:

1 1/2  oz   Apple Cider Vinegar

3        oz   Olive Oil

2        tsp  Dijon Mustard

1         T   Basil, fresh

½       tsp  Garlic, minced

1/4     tsp   Kosher Salt

1/4     tsp   Black Pepper

Directions:

  1. Heat grill. Toss vegetables in Olive Oil and season. Grill until vegetables are slightly charred but still al dente. Remove and chill.
  2. Make the dressing. Whip all ingredients together and reserve.
  3.  Cut Red Pepper and Onion into very thin strips. Cut Asparagus into 2” long pieces.
  4.  Toss vegetables in dressing. Chill until service.

                Per Serving: 218 kcal, 21 gm fat, 3 gm sat fat, 210 mg Na