Pizza Bites

4 English Muffins

3 oz. Turkey Pepperoni

4 oz. Pizza Sauce

Vegetable toppings (red & green peppers)

3 oz. Shredded Mozzarella (made from skim or lowfat milk

 

 

 

 

 

 

 

 

 

 

 

 

Day 1

  1. Slice pepperoni into quarters, place into Ziploc bag, label and refrigerate
  2. Chop vegetable toppings into a small dice, place into a Ziploc bag, label and refrigerate.
  3. Split muffins in half, place into a Ziploc bag, label and refrigerate.
  4. Measure out 4 oz. of pizza sauce (if needed), and put into small sealed container, label & refrigerate.

 

Day 2

  1. Place muffin halves with the cut side up on a cookie sheet.
  2. Broil 4-5” from the broiler until lightly golden
  3. Remove from oven
  4. Spoon about 1 tsp. of sauce onto English muffins.
  5. Top with pepperoni, mozzarella, and vegetable toppings.
  6. Place in broiler for about 1-3 minutes or until cheese is melted and lightly browned in some parts.
  7. Using your pizza cutter cut into 4 equal parts.
  8. Place pizza bites on serving dish.

 

Banana Cups

1 box instant sugar free vanilla pudding

 

1 cup reduced or fat-free whipped topping (Cool Whip or generic)

 

1 cup thinly sliced bananas

 

½ cup  graham cracker crumbs (reduced fat graham cracker crumbs

 

Milk

 

 

 

 

 

 

 

Day 1

  1. Follow directions on the box for making instant vanilla pudding. (You will need to mix with low fat milk, the lower % of fat in the milk the thinner the pudding will be).
  2. Fold in whipped topping, cover with saran wrap, label & refrigerate.
  3. Place a few graham crackers in a Ziploc bag & seal, make sure to get as much of the air out as possible.
  4. Use a rolling pin to crush the graham crackers into crumbs.   Make sure you have at least ½ cup. Label bag

 

Day 2

  1. Spread half of the pudding mixture onto the bottom of an 8x8 pan or a 8” or 9” pie pan
  2. Slice your bananas
  3. Layer half of the sliced bananas on top of the pudding mixture
  4. Sprinkle about half of the graham cracker crumbs on top of the bananas
  5. Repeat layering the same way with the remaining half of the ingredients.
  6. Take out a serving spoon to serve with.

 

Taco Dip & Pita Chips

1 (8 oz.) pkg. Fat-free cream cheese (softened)

1 cup non-fat shredded cheddar cheese

1 Tbsp. Taco seasoning mix

½ cup chopped green onions

1 cup salsa

¼ cup sliced black olives

1 cup black beans (drained & rinsed)

½ cup fat-free sour cream

1 cup shredded lettuce

 

 

10 Pitas

Parmesan Cheese

 

Day 1

  1. Beat cream cheese in s mall bowl with a hand mixer, beat until creamy
  2. Add seasoning mix & beat until well-blended.
  3. Spread onto the bottom of a 9” pie plate.
  4. Cover tightly with saran wrap, label, and refrigerate.
  5. Measure salsa, place in a closed container, label & refrigerate
  6. Measure beans, place in a sealed container or Ziploc bag, label & refrigerate
  7. Shred the lettuce, measure, placed in a sealed Ziploc bag, label & refrigerate
  8. Shred cheese (if needed), measure, place in sealed Ziploc bag, label & refrigerate
  9. Chop onions, measure, place in sealed Ziploc bag, label & refrigerate.
  10. Slice olives (if needed), measure, place in a sealed Ziploc bag, label & refrigerate.

 

Day 2

  1. Spread salsa on top of the cream cheese layer
  2. Layer beans on top of the salsa
  3. Layer lettuce on top of the beans
  4. Sprinkle with cheese
  5. Sprinkle with green onions
  6. Sprinkle with olives
  7. Put a dollop of sour cream on top.
  8. Use a serving spoon to serve the dip

 

Pita Chips (make on Day 2)

  1. Leave pitas together, slice into 4 pieces.
  2. Place on a cookie sheet
  3. Spray with spray butter, sprinkle lightly with garlic powder and/or parmesan cheese
  4. Bake at 350 for 6-8 minutes
  5. Place into a bowl

Brownies

¼ cup flour

¼ tsp salt

¼ cup sugar

¼ cup oil

¼ cup unsweetened cocoa

2 tsp chocolate flavoring or extract

½ tsp baking powder

4 egg whites

 

 

Frosting

 

¼ cup powdered sugar

1/8 tsp chocolate extract or flavoring

1 Tbsp unsweetened coca

1/8 tsp. butter spray

1 Tbsp skim or 2% milk

Dash of salt

 

 

Day 1

  1. Grease an 8x8 square pan.
  2. In a medium bowl, combine all brownie ingredients (not frosting) & mix well using the hand mixer.  Spread in a greased pan.
  3. Bake at 350 for 13-18 minutes or until top is dry and springs back when touched lightly in center.
  4. Cool 15 minutes.
  5. Cover with saran wrap, and label.

 

Day 2

  1. In a small bowl combine all frosting ingredients, spread over top of the brownies.
  2. Cut into at least 20 pieces.
  3. Make sure you have something to serve brownies with.

 

Pizza Dip

8 oz. Fat free cream cheese

½ cup pizza sauce

1 tsp. Italian seasoning

Red & green peppers sliced

1/8 tsp. Garlic powder

 

2 cups shredded mozzarella cheese (made from 2% or skim milk)

 

 

Day 1

  1. Beat cream cheese, Italian seasoning, and garlic powder till well blended
  2. Spread into bottom of a 9” pie plate.
  3. Shred (if needed) and measure cheese, place in sealed Ziploc bag, label & refrigerate
  4. Chop red & green peppers into a small dice, place in sealed Ziploc bag, label & refrigerate
  5. Measure pizza sauce, place in sealed container, label & refrigerate

 

Day 2

  1. Spread pizza sauce on top of cream cheese
  2. Sprinkle cheese on top of pizza sauce
  3. Top with diced peppers
  4. Serve with a serving spoon

 

 

Vegetable Dip

1 cup low fat or fat free mayonnaise

1 tsp. lemon juice

¾ cup low fat or fat free sour cream

1 T parsley (minced)

1 green onion (minced)

½ tsp. salt

1 T Good Season’s dried Italian salad dressing

½ tsp. Worcestershire Sauce

 

10 pitas

Red & Green Peppers

Day 1

  1. Blend all ingredients in a bowl. 
  2. Slice red & green peppers (batonnet) for dipping, place in Ziploc bag, label & refrigerate
  3. Cover dip with saran wrap, label & refrigerate
  4. Let sit overnight in refrigerator to enhance flavor

 

Day 2

Pita Chips (make on Day 2)

  1. Leave pitas together, slice into 4 pieces.
  2. Place on a cookie sheet
  3. Spray with spray butter, sprinkle lightly with garlic powder and/or parmesan cheese
  4. Bake at 350 for 6-8 minutes
  5. Place into a bowl to serve

 

Cheesecake Dip

3 oz. light or fat-free cream cheese

2 C Fat free or sugar free Cool Whip

2 T sugar

1 tsp. vanilla

3 T milk (skim or 2%)

Fresh fruit

Angel Food cake

 

Day 1

  1. Beat first three ingredients (cream cheese, sugar, milk) until smooth
  2. Fold in Cool Whip & vanilla
  3. Cover with saran wrap, label & refrigerate
  4. Slice fresh fruit for dipping, place in ziploc bag, label & refrigerate
  5. Cut angel food cake into bite size pieces, place in ziploc bag, label & refrigerate

 

Day 2

  1. Check with other groups to see if they need help (in case they have a group member missing)
  2. Fold towels
  3. Replace linen
  4. Check with teacher