Pita Sandwich
Pita breads are available in the deli section of most supermarkets. Select whole-wheat ones, whenever available.
Ingredients
Whole-wheat pita bread, 6 inches 2 each
Tuna (packed in water, not oil) 6 oz canned
Fresh tomato, sliced 1 large
1 small cucumber, seeds removed, peeled and diced
Plain low-fat yogurt, 1/2 cup
Seedless cucumber, diced 1/2 cup
Garlic, minced 1 clove
Vinegar 1 tablespoon
Fresh dill, chopped 2 tablespoons
Directions±
Together: Reserve 1/2-1 cup cucumber and set aside in a bowl.
Kids: Combine the yogurt, 1/2 cup cucumber, garlic, vinegar and 1 tablespoon dill to create the herbed yogurt.
Kids: Chill to allow flavors to blend. (May also be used as a dip or salad dressing).
Adults: Heat pitas. Cut in half crosswise and pull apart to make pockets.
Together: Divide the tuna, tomato, and remaining cucumber evenly and place in the four pita pockets. Top with herbed yogurt.
Kids: Garnish with remaining 1 tablespoon dill.
Healthy Fries
A snack that the whole family will enjoy.
Ingredients
Vegetable oil 1 tablespoon
Parmesan cheese, grated ¼ cup
Dried Italian seasoning 1 teaspoon
Russet potatoes cut into ½ inch wedges 4 medium
Salt to taste
Directions
Adults: Preheat oven to 375 degrees.
Adults: Cut potatoes into 1/2 inch wedges
Kids: In a large bowl, mix oil and Italian seasoning.
Together: Add potatoes and toss to coat. Arrange in a single layer on baking sheet.
Adults: Bake for 30 minutes or until potatoes are golden brown, tossing once after 15 minutes.
Season with salt and serve.
Provided Information
