Keandra Hudson
April 3, 2013

Wonderful Recipes

Nutrition and Wellness

Table of Contents

Fruits
Banana Crumb Muffin……………………………………….page 3
Apple Cinnamon Pancakes…………………………………..page 4
Grains
Fried Rice……………………………………………………page 5
Fideo Pasta Salad……………………………………………page 6
Vegetables
Smoky Green Bean Casserole………………………………page 7
Chunky Chicken Vegetable Soup…………………………..page 8
Milk
Fruit-Flavored Milk Shake…………………………………page 9
Three-Milk Cake…………………………………...............page 10
Meat
Italian Beef Wrap…………………………………………..page 11
Parmesan Meatloaf………………………………………....page 12
Fats and Oils
Chips Ahoy Ice Cream Dome……………………………...page 13
Philadelphia Chocolate Chip Cheesecake………………….page 14

Banana Crumb Muffins

Ingredients

1 ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3 bananas, mashed
¾ cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. 2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. 3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. 4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Apple Cinnamon Pancakes

Ingredients

2 apples peeled, cored, and quartered
1 ½ cups milk
1 ½ all-purpose flour
2 eggs
1/3 cup shortened
2 ½ teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon

Directions

1. Place apples in a blender. Add milk, flour, eggs, shortening, baking powder, salt, and cinnamon and blend until well mixed, scraping down sides of blender several times.
2. Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, about 1 minute. Repeat with remaining batter.

Fried Rice

Ingredients

1 tablespoon butter or margarine
2 eggs, beaten
1 tablespoon butter or margarine
¼ cup chopped onion
¼ cup chopped green pepper (optional)
2 cups rice, prepared and cooled
½ cup cooked pork (optional) or ½ cup cooked shrimp (optional) or ½ cup cooked chicken (optional)
½ cup soy sauce
½ cup cooked peas (optional)
Directions
1. Melt 1 tablespoon butter in skillet or wok. 2. Scramble eggs in butter, breaking up the cooked eggs into small pieces. 3. Set aside. 4. Melt 1 tablespoon butter in skillet or wok. 5. Sauté onions and/or green peppers in butter for 3 minutes. 6. Combine eggs, onions, rice, and meat. 7. Stir in soy sauce until color of rice is uniform. 8. Stir in peas. 9. Heat only until warm.
Nutrition Facts
Calories 452.4
Calories from Fat 78 17%
Total Fat 8.7 g 13%
Saturated Fat 4.5 g 22%
Cholesterol 108.2 mg 36%
Sodium 1093.0 mg 45%
Total Carbohydrate 79.4 g 26%
Dietary Fiber 1.6 g 6%
Sugars 0.8 g 3%
Protein 11.6 g 23%

Fideo Pasta Salad

Ingredients
½ cup KRAFT Real Mayo Mayonnaise
½ cup KRAFT Zesty Italian Dressing, divided
4 cloves garlic, finely chopped
½ tsp.Ground cumin
1lb. Spaghetti, cooked (about 6 cups cooked)
2 large green peppers, seeded,