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:

Makes a serving for 8

 

Ingredients

 

 

 

 

 

Ham, diced very small

½ #

 

 

 

 

Olive Oil

1 T

  

 

 

 

 

 

 

 

 

 

Onion, diced small

    1/2 ea

 

 

 

 

Carrot, diced small

1 C

 

 

 

 

Celery, diced small

1 C

 

 

 

 

Parsley, chopped fine

   1/8 bun

 

 

 

 

 

 

 

 

 

 

Chick Stock

    24 oz

 

 

 

 

Great Northern Beans or Kidneys

1 15 cn

 

 

 

 

Chopped Tomatoes, canned

½ C

 

 

 

 

 

 

 

 

 

 

Rotini, dry

1 C

 

 

 

 

 

 

 

 

 

 

Salt

¼ tsp

 

 

 

 

Black Pepper

½ tsp

 

 

 

 

 

 

 

 

 

 

Directions

 

 

 

 

 

1)   In a pot, heat oil over med heat

 

 

 

 

 

 

 

 

 

 

2)   Add veggies and cook til tender; stir in ham; cook 2 minutes

 

 

 

 

 

 

 

 

 

3)   Add stock, beans and tomato; bring to a boil

 

 

 

 

 

 

 

 

 

4)   Add pasta and cook 6-7 minutes or until pasta is tender

 

 

 

 

 

 

 

 

 

5)   Season

 

 

 

 

 

 

 

 

 

6)   Hold warm for service, add parsley just before service

 

 

 

 

 

 

 

 

 

 

 

 

 

 

***Serve with garlic bread

 

 

 

                         

Portion:           8 oz.

Servings:         8  

Pasta & Bean Soup

8 Oz Serving: 208 kcal, 3.84 gm fat, 619 mg sodium

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