Ingredients:
1/2 pounds of seeddless grapes
1/2 cantalope, cut into chunks
1 can of pineapple chunks
1 cup fresh blueberries
1 pint strawberries
12 plastic coffee stirrers

Directions:
1.Wash fresh fruit thoroughly. Substitute any frits that are in season or unusual friuts such as jicima, kiwi, papya, ect. Remove leaves from strawberries. Drain pineapple chunks.
2. Put fruit chunks on plastic stirrers, alternating fruits.
3.Enjoy!!!

Ingredients
4 whole-wheat tortillas
1 large apple
1/4 teaspoon cinnamon
2 tablespoons brown sugar
1/8 teaspoon nutmeg
2 Tablespoons skim milk
sugar (optional)

Directions
1 Preheat oven to 350 degrees F.
2.Warm tortillas in microwave or oven to make them easier to handle.
3. Chop fruit into small pieces.
4. Place 1/4 of the fruit on each tortilla.
5. In a small bowl, mix brown sugar, cinnamon and nutmeg. Sprinkle over fruit.
6. Roll up the tortillas with the fruit.
7. Place on an ungreased baking sheet and make small slashes to allow steam to escape.
8. Bake for 8 to 12 minutes or until lightly brown.
9. Serve warm or cold.

Serves 4

Source: Kids in the Kitchen, University of Missouri Extension

Serves 4

Source: Kids in the Kitchen, University of Missouri Extension

Directions:
1. Stir oil, brown sugar, and water together in a large cook skillet.
2. Stir in oatmeal and mix until coated with sugar and oil mixture.
3. Heat over medium heat. Stir until oatmeal is slightly brown.
4. Stir in raisins or coconut if desired. Cool and store in a large jar with tight lid.

Source: Jr. Chef II

1. For the dressing, combine jam, vinegar, oil, and salt. Stir with a fork until smooth.
2. Place the lettuce in a large bowl, and pour dressing on top. Toss well to coat.
3. Place 2 cups of lettuce on each of 4 serving plates. Arrange 1/4 of the chopped apples and carrots on each serving.
4. Serve immediately

2 cups corn kernels (fresh, frozen, or canned and drained)
1 medium red bell pepper, finely chopped
1/2 small red onion, finely chopped
1/4 cup chopped cilantro leaves
1 small jalapeno, seeded and minced
1 tablespoon fresh lime juice
4 (8 inch) whole-wheat tortillas
1 15-oz. can pinto beans, rinsed, drained and mashed
1/2 cup shredded reduced-fat Monterey Jack cheese

1. Combine corn, red pepper, onion, cilantro, jalapeno and lime juice in a bowl.
2. Spray a large skillet with cooking spray.
3. Set it over medium-high heat.
4. When pan is very hot, add a tortilla.
5. Heat tortilla for about 30 seconds.
6. Cover half the tortilla with one quarter of the beans and cheese and a top with 1/4 cup corn mixture.
7. Fold the empty side over the filling
8. Cook for 1-2 minutes on each side until golden brown and cheese is melted.
Repeat for remaining tortillas.

Source: Fruits and Veggies More Matters

Place a flour or corn tortilla in a small pan. Sprinkle with canned beans and shredded or sliced cheese. Heat on stove until cheese melts. Slice into pie-shaped pieces and serve-add chopped tomatoes, onions, and avocado, if desired, after heating.

Great for snacks, breakfast, dinner-anytime!

Dip pretzels, cucumbers, carrots, and apples in the dip for a tasty snack!

Make half your grains whole with this recipe!

Ingredients:
1 slice whole-wheat bread
1 slice white bread
1 tablespoon peanut butter
1 tablespoon jelly
1/4 cup unsweetened, whole-grain cereal (like whole-wheat chex)
1/4 cup unsweetened cereal (like puffed rice or corn flakes)

Directions:
1. Make a peanut butter & jelly sandwich, but leave open.
2. Add both cereals to the sandwich and close it up.

Directions:
1. Spread peanut butter on piece of bread
2. Add chopped bananas and apples.
3. Top with a second piece of bread and serve with carrots.