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Broccoli Stuffed Potato Bites

20 small red potatoes 2 packages Service Foods Broccoli florets 1 clove garlic, minced 1/4 cup parmesan cheese 1/4 cup cheddar cheese 1 Tbsp Olive Oil 1/8 tsp salt 1/8 tsp. black pepper All natural cooking spray Directions: 1. Preheat oven to 400 degrees. 2. Wash potatoes, and then cut off the top and bottom, allowing them to lay flat. Next, scoop out the inside of the potatoes with spoon or melon baller. 3. Place broccoli, garlic, cheese, olive oil and salt and pepper into a food

Tomato Basil Salmon

Ingredients: 2 Service Foods boneless salmon fillets ½ tablespoon dried basil or fresh basil leaves 1 tomato, thinly sliced ½ tablespoon olive oil 2 tablespoons grated Parmesan cheese Directions: 1.  Preheat oven to 375 degrees. Place the salmon fillets onto a baking sheet, sprinkle with basil, top with tomato slices, drizzle with olive oil, and sprinkle with the Parmesan cheese. 2.  Bake in the preheated oven until the salmon is opaque in the center, and the Parmesan cheese

Warm Banana Nut Breakfast Cereal

Ingredients: ¼ cup water ½ cup almond milk 1 tablespoon quinoa 1 small banana, sliced 1 ½ tablespoons rolled oats 1 tablespoon oat bran 1 pinch ground cinnamon 1 tablespoon chopped walnuts ¼ teaspoon vanilla extract Directions: 1.  Stir the water, milk, and quinoa together in a saucepan; bring to a gentle boil. 2.  Reduce heat to low and simmer 5 minutes, or until the quinoa begins to soften. Stir in the banana, rolled oats, oat bran and cinnamon. 3.  Cook, stirring

Sugar Overload

By Jodie Parus, RD, LDThe United States is the largest consumer of sweeteners and one of the largest global sugar importers. The average American now consumes more than 100 pounds of sugars and sweeteners a year. Compare that with the average broccoli consumption of a measly 8 pounds per year. Sugar is a simple carbohydrate, found naturally in foods, even those regarded as healthy. It can be found in grains, beans, vegetables and fruit. Refined table sugar, or sucrose, however, is very different.

Black Bean Salad

Ingredients: 2 (15 ounce) can black beans, rinsed and drained 2 packages Service Foods cut corn, drained 8 green onions, chopped 2 jalapeno peppers, seeded and minced 1 green bell pepper, chopped 1 avocado - peeled, pitted, and diced ½ cup pimentos 3 tomatoes, seeded and chopped 1 cup chopped fresh cilantro 1 lime, juiced 1 tablespoon olive oil ¼ teaspoon garlic salt Directions: In a large bowl, combine the black beans, corn, green onions, jalapeno

Chicken and Veggie Stir Fry

Ingredients: 1 Tbsp organic coconut oil 2 cloves garlic ¼ cup sliced ginger 4 oz. Service Foods carrots, sliced 8 oz. Service Foods broccoli florets 1 cup baby bok choy, sliced lengthwise 1 cup sliced zucchini, cut on an angle 3 scallions, sliced into 2-inch pieces on the bias 1 tablespoon low sodium soy sauce 8 oz. Service Foods snap peas 12 oz. Service Foods boneless skinless chicken breasts, grilled and sliced Fresh cilantro, for garnish Directions: 1.  For the stir-fry,

The “How To” on Packing a Healthy School Lunch

By Dana Yarn, RDLD School lunches can make or break your child's overall performance in the classroom and any after school activities that they participate in.  A school lunch that is loaded with processed ingredients and sugar will leave your child with a spike in blood sugars providing a quick burst of energy followed by a drop in blood sugars making them want to sleep in class and they will have minimal energy at after school activities.     The key to a perfect school lunch is

Sweet Potato Tots

Ingredients: 2 large sweet potatoes ½ cup flour of choice 1½ tsp cinnamon 1 cup panko breadcrumbs 1 egg, whisked All natural cooking spray Directions: 1.  Preheat oven to 375 degrees. 2.  Place peeled sweet potatoes in a pot of boiling water on the stovetop and boil until tender, about 10-15 minutes depending on the size. 3.  Drain and allow potato to cool and then shred/grate into a bowl. 4.  Combine flour, cinnamon, and panko in a bowl. 5.  Whisk egg in a separate bowl.

Egg Casserole

Ingredients:6 egg whites 6 whole eggs 4 oz cooked chicken, turkey or beef sausage (nitrate free) 4oz. Service Foods spinach ¼ c mushrooms 4oz. Service Foods onions 4oz. Service Foods peppers 4 oz. feta cheese 2 oz dry mustard 4 oz shredded cheese 1 bag pre-sliced red potatoes Directions:1.  Scramble eggs; add meat, potatoes, veggies, feta, and ½ of the shredded cheese. 2.  Pour mixture into a sprayed casserole dish and top with remaining cheese. 3.  Bake in over for 45 minutes or until
 
 
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