Healthy Meals for School from Good Housekeeping
Ham and Cheese Pitas
2 (6-inch-diameter) pitas
2 teaspoon(s) Dijon mustard
8 slice(s) (about 4 ounces) thinly cut cooked ham
2 ounce(s) (1/2 cup) Jarlsberg light cheese
Preheat oven to 475 degrees F. Slice each pita horizontally in half, and place cut side up on large cookie sheet.
Spread 1/2 teaspoon mustard on each pita half. Top each with 2 slices ham and 2 tablespoons cheese. Bake 5 minutes or until cheese melts and pitas are toasted. Cut each sandwich in half to serve.
Cheesy Salsa Dip
1 package(s) (8 ounces) light cream cheese
3/4 cup(s) cannellini beans, rinsed and drained
3/4 cup(s) medium-hot salsa
Peel and cut carrots into bite-size pieces. Cut celery and cucumbers into sticks. Cut red and green peppers into strips. Arrange vegetables in cups and bowls or on large platter. Cover vegetables with plastic wrap and refrigerate until ready to serve.
Prepare Cheesy Salsa Dip: In food processor with knife blade attached or in blender at low speed, blend 1 package light cream cheese and 3/4 cup rinsed and drained cannellini beans until smooth. Add medium-hot salsa; use pulsing action on food processor, or turn blender on and off, to incorporate salsa, but do not overblend; mixture should be chunky. Can be made early in day and refrigerated.
Ants on a Log
4 pre-cut celery sticks
Spoon peanut butter in the celery ridges. Place ants along the top of the peanut butter.
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