Sand Pail Crunch
(makes 10-½ cup servings)

1 Tbsp stick margarine
2 Tbsp firmly packed brown sugar
½ tsp ground cinnamon*
4 cups Quaker Oatmeal Squares cereal, Cinnamon or Brown Sugar flavor
¼ cup firmly packed dried apple slices, cut into ½- inch pieces
½ cup dried cherries
½ cup raisins
½ cup white chocolate chips

*Cook’s Note: When using Brown Sugar Quaker Oatmeal Squares, increase ground cinnamon to 1 teaspoon

INSTRUCTIONS:

In 4-quart microwaveable bowl or storage container, microwave stick margarine on HIGH 10 seconds or until melted. Stir in brown sugar and cinnamon; microwave
10 to 15 seconds. Add cereal; stir well. Add apples, dried cherries and raisins; mix until pieces are evenly coated. Spread on vvaxed paper-lined baking sheet and cool
completely. Add white chocolate chips. Store tightly covered up to 1 week.

Beach Taco Pita
(makes 8 servings)

1 lb. ground beef or ground turkey
½ cup chopped onion
1 (1¼ oz.) pkg. taco seasoning mix
1 cup water
¾ cup black beans or kidney beans, rinsed and drained
1 head romaine lettuce, thinly sliced
4 whole wheat pitas, halved
1 cup shredded carrot
¾ cup shredded cheddar cheese
1 tomato, chopped
1 avocado, peeled, seeded, diced
Fresh Pico de Gallo
Black bean chips

INSTRUCTIONS:

In a skillet, brown beef and onion, drain off excess fat. Add taco seasoning and water; simmer for 15 minutes. Add black beans or kidney beans to meat. Cool. Cut pita in half. Spoon ¼ meat mixture in pita and top with lettuce, carrots, tomato, avocado and cheese. Serve with fresh Pico de Gallo and black bean chips. Pair with fresh cut bananas, pineapple, strawberries or carrots for a balanced meal.

TIP: Use small cookie cutters to cut cheese into fun shapes to add interest.

Spring Berry Smoothie
(makes 2 servings)

1 cup apple juice
1 large banana
1/2 cup fresh strawberries
1/2 cup fresh blueberries, blackberries or raspberries
1/4 cup non-fat vanilla yogurt
1 cup ice cubes

INSTRUCTIONS:

Place apple juice, banana, berries, yogurt, and ice in the bowl of a blender. Blend on high speed until smooth, about one minute. Adjust the consistency by adding more yogurt and juice.

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.

Penne Pick-Me-Up!
Perfect for After-School Energy!
(makes 8 servings)

8 oz. Eating Right™ Penne Pasta
¾ cup balsamic-style light salad dressing
¾ cup mild cheddar cheese, cubed
8 oz. salami or turkey-salami, cubed
8 oz. turkey, cubed
1 red bell pepper, thinly sliced
1 large carrot, washed and diced
1 bunch asparagus, par boiled and diced
¾ cup grape tomatoes, washed and halved
4 green onions, washed and diced
Salt and pepper to taste

INSTRUCTIONS:

In a large pot of salted boilng water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, mix cooled pasta with dressing. Add the salami, turkey, asparagus, carrot, cheese, tomatoes, bell pepper and green onion. Stir well to evenly coat and season to taste with salt and pepper.

The Stay Strong Smoothie

1 ½ cups packed baby spinach
3 cups frozen peaches
2 cups frozen mango
1 cup orange juice
1 cup Greek-style low fat vanilla yogurt

INSTRUCTIONS:

Blend and serve garnished with fresh mint

Makes 4-12 oz servings

Purple Power Smoothie

2 bananas, peeled and cut in chunks
½ cup frozen blueberries or blackberries
1 cup 100% pure orange juice or cranberry-grape juice
1 teaspoon vanilla extract
1 cup ice
1 tablespoon honey (optional)
½ cup nonfat or soy milk (optional)

INSTRUCTIONS:

Place bananas, blueberries, juice, vanilla and ice in a blender, puree. Add honey to sweeten. Use nonfat or soy milk to add creaminess to the smoothie.