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Health House Recipes

Apple Yogurt Smoothie

2 cups lowfat vanilla yogurt
1 Granny Smith apple, cored, peeled and diced
½ cup orange juice
½ cup ice
2 tablespoons honey

Mix all ingredients in a blender or food processor until smooth and pour into two glasses. 

Check out this recipe and more at www.3aday.org.

Pumpkin Yogurt Cheesecake Shake

1 can (14 ounces) pumpkin, chilled
3 ounces cream cheese
1 container (6 ounces) lowfat vanilla yogurt
2 cups lowfat milk
¼ cup brown sugar
½ teaspoon vanilla extract
½ teaspoon cinnamon
1/8 teaspoon nutmeg

Place all ingredients in a blender and blend until smooth.  Pour into glasses. Makes six servings.
Check out this recipe and more at www.3aday.org.

Apples and Cheese Sandwiches

1 Fuji apple (or another apple of your choice)
Mozzarella, mild cheddar or American cheese slices

Cut your favorite cheese into thin slices and set aside. Cut apples into thin slices. Place a slice of cheese on each apple slice to make a sandwich.

This recipe came from our friends in pediatric nutrition and dietetics at the Indiana University School of Health and Rehabilitation Sciences: Karyl Rickard, PhD, RD; Sue Brady, DMSc, RD; Katy Brown, RD; Allison Ehalt, RD.

Cheese Fun Dip

4 oz Velveeta Cheese
1/2 cup mild salsa
Your choice of fresh vegetables: zucchini, carrots, broccoli, or cauliflower
Cut Velveeta cheese into 1 inch squares. Put Velveeta cheese and salsa into a medium sized bowl and place in microwave. Microwave cheese and salsa for 45 seconds and mix well with a spoon. Continue to alternate microwaving cheese dip for 45 seconds and stirring the dip until cheese is melted. Dip the fresh vegetables of your choice in the dip.

Karyl Rickard, PhD, RD; Sue Brady, DMSc, RD; Katy Brown, RD; Allison Ehalt, RD.

English Muffin Pizza

1 whole wheat English muffin, split
2 Tablespoons prepared tomato sauce or pizza sauce
2 slices mozzarella cheese
Dried oregano

Layer muffin halves with sauce and cheese. Sprinkle a little dried oregano on top and heat the pizzas in the microwave or toaster oven.
Simple and easy to prepare as an after-school snack!

This recipe came from our friend in pediatric nutrition and dietetics (Karyl Rickard, RD, PhD, Indiana University School of Health and Rehabilitation Sciences), and Mary Tridle, early childhood educator and visionary.

Instant Jungle Juice

1 cup orange juice
2 – 3 ice cubes
1 pkg vanilla flavor Carnation Instant Breakfast® drink
½-1 ripe banana

Mix all of the ingredients in a blender. Quick and nutritious!

This recipe came from our friend in pediatric nutrition and dietetics (Karyl Rickard, RD, PhD, Indiana University School of Health and Rehabilitation Sciences), and Mary Tridle, early childhood educator and visionary.

Caterpillars…to Eat!

1 Tablespoon creamy peanut butter
2 teaspoons dry milk
A few chocolate chips
A little bit of shredded coconut
Flour for hands (about 1 Tablespoon)

Sprinkle flour on a sheet of wax paper and put some on your hands. Drop peanut butter on the paper, then add the dry milk and mix together. Add the chips and make a little caterpillar shape. Now roll your caterpillar in the coconut. Enjoy!

This recipe came from our friend in pediatric nutrition and dietetics (Karyl Rickard, RD, PhD, Indiana University School of Health and Rehabilitation Sciences), and Mary Tridle, early childhood educator and visionary.

Chocolate Pudding Dip

1 box of chocolate pudding
2% milk—2 cups (or as directed on box)
Your choice of fresh fruit: strawberries, apples, red or green grapes
Prepare chocolate pudding as instructed on the pudding box. Dip your choice of fresh fruits in the pudding.

Karyl Rickard, PhD, RD; Sue Brady, DMSc, RD; Katy Brown, RD; Allison Ehalt, RD

Orange You Glad It’s a Banana Smoothie

½ of a banana
½ cup lowfat vanilla yogurt
½ cup skim milk
¼ cup orange juice
½ cup crushed ice (optional)

Slice the banana into half-inch slices. Place all ingredients in a blender. Blend until smooth.

Karyl Rickard, PhD, RD; Sue Brady, DMSc, RD; Katy Brown, RD; Allison Ehalt, RD

Heavenly Fruit Dip

½ cup (4 ounces) of low fat vanilla yogurt
4 ounces of reduced-fat cream cheese
Half of a 7-ounce jar of marshmallow crème
Your choice of fresh fruit: strawberries, apples or grapes
Let your child help you make this easy recipe!  Place yogurt,
Cream cheese, and marshmallow crème in a medium-sized bowl. 
Mix the three ingredients together and blend until smooth. 
Dip your choice of fresh fruit and enjoy!

This recipe came from our friends in pediatric nutrition and dietetics at the Indiana University School of Health and Rehabilitation Sciences: Karyl Rickard, PhD, RD; Sue Brady, DMSc, RD; Katy Brown, RD; Allison Ehalt, RD.

Munchie Crunchie Dip

1 small bottle of cucumber salad dressing
2 cups lowfat yogurt
½ package Hidden Valley® The Original Ranch® Dip Mix
Your choice of raw veggies: carrots, celery, pea pods, green beans.
Combine the salad dressings with the yogurt. A delicious way to get kids to dip and eat veggies!

This recipe came from our friends in pediatric nutrition and dietetics (Karyl Rickard, RD, PhD, Indiana University School of Health and Rehabilitation Sciences),and Mary Tridle, early childhood educator and visionary.

Strawberries and Cream Smoothie

½ cup (heaping) of unsweetened strawberries
¼ cup orange juice
¼ cup skim milk
¼ cup vanilla low fat yogurt
1 package vanilla Carnation Instant Breakfast® drink

Place all ingredients into a blender.  Blend until smooth.

This recipe came from our friends in pediatric nutrition and dietetics at the Indiana University School of Health and Rehabilitation Sciences: Karyl Rickard, PhD, RD; Sue Brady, DMSc, RD; Katy Brown, RD; Allison Ehalt, RD.

Cutie Cukes

4 slices of whole wheat bread
One cucumber thinly sliced (by a parent)
¼ cup of cream cheese, softened
1 teaspoon dill weed (optional)
Salt and pepper

Mix the cream cheese and dill weed. Spread the cheese on two slices of the bread. Put the cucumbers on top of the cream cheese and sprinkle with salt and pepper. Top with the other two slices of bread and press down. Use cookie cutters to cut out fun shapes in the bread.

Check out this recipe and more at www.Spatulatta.com.

Mix It Up Salad

1/3 cup of orange juice
1 Tablespoon of honey
1 ½ cups honeydew melon, cut in pieces
1 pint of strawberries sliced in half
1 cup of grapes
1 apple, cut into cubes
2 oranges, skinned and cut into bite-sized pieces

Mix the orange juice and honey in a large bowl. Keep stirring until the honey has dissolved. Ask your parent to cut the melon, strawberries, apple and oranges. Put the fruit in a bowl and add the dressing. Mix until all the fruit is lightly coated with the dressing.

Check out this recipe and more at www.Spatulatta.com.

Southwestern Dip

8 ounces low fat plain yogurt
8 ounces light sour cream
1 package of taco seasoning
Your choice of fresh vegetables: zucchini, carrots, broccoli or cauliflower

Let your child help you make this easy recipe! Place yogurt, sour cream, and taco seasoning in a medium-sized bowl. Mix all three ingredients together until well blended.  Dip the fresh veggies and enjoy!

This recipe came from our friends in pediatric nutrition and dietetics at the Indiana University School of Health and Rehabilitation Sciences: Karyl Rickard, PhD, RD; Sue Brady, DMSc, RD; Katy Brown, RD; Allison Ehalt, RD.

Berry Good Smoothie

½ cup mixed berries (strawberries, blueberries, raspberries)
½ cup lowfat vanilla yogurt
½ cup skim milk
¼ cup orange juice
½ cup crushed ice (optional)

Place all ingredients into a blender.  Blend until smooth.

Karyl Rickard, PhD, RD; Sue Brady, DMSc, RD; Katy Brown, RD; Allison Ehalt, RD.