Here are some great recipes from the “Fruit and Veggies- More Matters” website. I think I know some of the recipes we’re making next year for the 4-H Foods projects!
Apple Chicken Salad
5 cups mixed salad greens
1 apple, cored and sliced
½ cup EACH dried cranberries AND toasted pecans
¼ cup sliced red onion
1-2 cups shredded rotisserie chicken or sliced grilled chicken
Light Dijon or vinaigrette salad dressing, to taste
In large bowl, mix lettuce, apple slices, cranberries, pecans, onions, and chicken. Just before serving, drizzle with salad dressing.
Creamy Pumpkin Dip & Apples
1 cup canned pumpkin or fresh pumpkin purée
1 cup light cream cheese, softened
½ cup EACH marshmallow cream AND apple sauce
Ground cinnamon and/or pumpkin pie spice, to taste (few dashes)
Mix all ingredients, except apple slices in medium bowl until smooth; refrigerate until ready to serve. Serve with apple slices for dipping.
Harvest Trail Mix
Pretzels, reduce-fat cheese crackers, dried cherries and/or cranberries, dried chopped apricots or peaches, chocolate- or yogurt-covered raisins.
3 green apples, cored and chopped
1 cup chopped banana
½ cup EACH granola AND unsalted peanuts
¼ cup chocolate or yogurt covered raisins
½ cup low-fat vanilla yogurt
¼ cup fat-free caramel sundae topping or syrup
In medium bowl, mix chopped apple, banana, granola, peanuts, and raisins. In small bowl, mix yogurt and caramel sauce. Add sauce to salad; stir to coat. Refrigerate until ready to serve.