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








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












¼ tsp





Black Pepper

½ tsp

















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


Watermelon, seedless                                          1      ea    

Strawberries                                                         1      Qt    


Lemon Lime Soda                                               20    oz    

Ice                                                                        3      #      

Lime                                                                     1      ea    

Lemon                                                                  1      ea    

Orange                                                                 1      ea    




  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





Watermelon Strawberry Cooler:                                          

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


 1.5 tsp      Cinnamon

 1    C         Vanilla Yogurt


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


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



  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


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)



  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