 Heart-to-Heart Chicken Dipper
(makes 4 servings)
4 boneless, skinless chicken breast halves (see cutting tip)
1 egg beaten
¾ cup Italian seasoned dry bread crumbs
2 cups Ragu® Old World Style® Pasta Sauce
1 cup shaved Parmesan cheese
INSTRUCTIONS:
Preheat oven to 400 degrees. Dip chicken in egg, then bread crumbs. Place on baking pan. Bake 20 minutes or until done. Cool thoroughly before placing in lunchbox. Pack pasta sauce, sprinkled with Parmesan cheese, in an airtight container.
Pack chicken dipper in child’s lunchbox with a slice of hearty, multi-grain bread with Promise® Buttery Spread, a Cara Cara orange, your child’s favorite snacking veggies and Nabisco® 100 Calorie Pack Lorna Doone Shortbread Cookie Crisps.
TIP:
Butterfly cut horizontally about halfway through the chicken breast. Open to display natural heart shape, proceed with directions.
 Power Up Breakfast
(makes 2 servings)
3 cups water
2 cups Bear Naked® Fruit and Nut Granola
2 Tbsp pure maple syrup
1 tsp cinnamon
½ cup dried fruit of your choice
1 cup fresh blueberries
½ cup low fat Greek-style yogurt
INSTRUCTIONS:
In a medium sauce pan, heat water to boiling. Reduce heat to low, stir in granola. Cook until granola has thickened. Approximately 5 minutes. Add maple syrup, cinnamon and dried fruit. Stir for two minutes. To serve, top each serving with Greek-style yogurt and fresh berries. Serve hot.
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 Gold Medal Ruby Red Smoothie
¾ cup Ocean Spray® 100% Juice Ruby Red Grapefruit Juice Blend
¼ cup frozen strawberries or 3-5 fresh strawberries
1 medium banana, sliced
½ cup Greek-style low fat yogurt (your child’s favorite flavor)
1 Tbsp honey
¾ cup ice
INSTRUCTIONS:
Combine all ingredients in blender. Cover and blend until smooth.
Seth’s Favorite Veggie
Here’s a quick and easy way to enjoy Seth Wescott’s favorite vegetable: broccoli! Broccoli is a powerhouse vegetable that is chock full of vitamins and nutrients.
INSTRUCTIONS:
Just grab some steamed broccoli and your favorite brand of hummus and treat your kids to a quick, healthy and flavorful snack.
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