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Yummy after school snacks, easy to make

KTSM
Let’s Cook, El Paso

POSTED: Friday, August 16, 2013 - 1:58am

UPDATED: Friday, August 16, 2013 - 8:10am

Salsamóle

Mix 1/2 cup salsa, 2 smashed avocados, 2 tablespoons each lime juice and chopped cilantro, and salt to taste. Serve with tortilla chips.

 

Pizza Pitas

Pack your pita like a pizza. The toppings— I mean fillings—are totally up to you. I like pickled things: olives, artichokes, and jalapeños. My husband knows a guy who puts M&M's on his pizza. Groovy or gross? You decide.

Ingredients
• 1 pita round, cut in half
• 1/4 cup(s) marinara sauce
• 1 cup(s) grated mozzarella cheese
• Your favorite pizza toppings
Directions
1. Preheat the oven to 350 degrees. Spread marinara sauce inside the pita pockets. Stuff them with cheese and your choice of extras, and lay them on the baking sheet. (FYI, if you’re using pepperoni, five per pocket is the perfect amount.)
2. Bake for 10 to 15 minutes or until gooey cheese is oozing out of the pockets. Turn off the oven and use the oven mitts to remove the baking sheet. Let your Pizzazz Pizza Pitas cool a bit before you take a big bite—I’m sure you know the agony of pizza burns.


Blueberry Blast

Ingredients

1/4 cup(s) cranberry juice cocktail, chilled

1 container(s) (8 ounces) low-fat blueberry yogurt

1/2 cup(s) frozen blueberries

1.  Combine all ingredients and blend.

 

Turkey Pinwheels

Ingredients
• 1 8 ounce package cream cheese, softened
• 1/4 cup  jarred chutney
• 6 burrito-size flour tortillas or 6 pieces lavash bread
• 12 red-leaf lettuce leaves
• 1 pound  thin-sliced smoked turkey
• 1 seedless cucumber, thinly sliced
• 3 - 4 tomatoes, thinly sliced
• Black pepper to taste

Directions
1. Mix cream cheese and chutney in a food processor until smooth. Add pepper to taste.
2. Spread a thin layer of cream cheese to the edge of each tortilla. Top each with 2 lettuce leaves. Divide sliced turkey among the tortillas; layer each tortilla equally with cucumber and tomato.
3. Tightly roll up; wrap in damp paper towels and refrigerate several hours. To serve, cut each roll-up into 5 pieces.

 

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