Eat Dat!

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Whole Wheat Bread Pudding Serving Size: 1 cup Makes: 8 servings Prep time: 15 minutes Cook time: 45 minutes Ingredients: Cost: 1/2 cup butter $0.50 8 slices stale whole-wheat bread, cubed $2.00 1/2 cup raisins $0.50 2 eggs $0.50 2 cup fat-free milk $1.00 1/2 cup sugar $0.20 2 tsp. vanilla $0.01 1/4 tsp. ground cinnamon $0.01 1/8 tsp. salt $0.01 TOTAL: $4.73 Price per serving: $0.59 Directions: 1. Preheat oven to 350˚. 2. Melt butter in a 2 quart casserole dish. Add bread crumbs and raisins, toss to coat. 3. In a medium bowl beat eggs slightly. Add milk, sugar, vanilla, cinnamon and salt. Mix well. Photo trebleinthekitchen.com 4. Pour over bread cubes, stir to coat. 5. Bake 40-45 minutes. 73
Bliss Balls Serving size: 1 ball Makes: 8-10 servings Prep time: 10 minutes Cook time: 0 minutes Ingredients: Cost: 1 cup almonds $4.48 1 cup pitted dates $2.11 3 Tbsp. cocoa powder $0.16 2 splashes of any kind of milk $0.05 TOTAL: $6.80 Price per serving: $0.76 Directions: Combine all ingredients in a food processor or blender. Chop/pulse until most ingredients are fully mixed together. Roll into bite-sized balls. <strong>Eat</strong> immediately or refrigerate for a couple of hours until bliss balls are set. Photo Dietetic Internship Class 74
Page 1 and 2:
Eat Dat! A cookbook of healthy, aff
Page 3 and 4:
Table of Contents* Breakfast Breakf
Page 5 and 6:
Banana Oatmeal Serving size: 1 cup
Page 7 and 8:
Crustless Spinach and Veggie Quiche
Page 9 and 10:
Peanut Butter, Strawberry, and Bana
Page 11 and 12:
Fruit and Nut Oatmeal Serving size:
Page 13 and 14:
English Muffin with Tomatoes Servin
Page 15 and 16:
Asian Breakfast Frittata Serving si
Page 17 and 18:
Blueberry Pancakes Serving Size: 4
Page 19 and 20:
Breakfast Parfait Serving: 1 parfai
Page 21 and 22:
Bagel Gone Bananas Serving size: 1/
Page 23 and 24:
Stuffed Quesadilla Serving size: 1
Page 25 and 26: Parmesan Chicken Fingers Serving si
Page 27 and 28: Crunchy Veggie Wrap Serving size: 1
Page 29 and 30: Summer Vegetable Pasta Salad Servin
Page 31 and 32: 15 Bean Cajun Soup Makes: 10-11 ser
Page 33 and 34: Easy Turkey Roll-Ups Serving size:
Page 35 and 36: Farmers’ Market Root Vegetable Sa
Page 37 and 38: Lean and Juicy Sirloin Burger Servi
Page 39 and 40: Angel Hair Pasta with Chicken Servi
Page 41 and 42: Cuban Sandwich Serving size: 1 sand
Page 43 and 44: Cajun Pasta Fresca Serving size: 1
Page 45 and 46: Spicy Shrimp Stir-fry Serving size:
Page 47 and 48: Black Bean, Corn, Zucchini Enchilad
Page 49 and 50: Lemon Garlic Fish Serving size: 1 f
Page 51 and 52: Huevos Rancheros Serving size: 1 ra
Page 53 and 54: Salmon Croquettes Serving size: 2 p
Page 55 and 56: Mediterranean Citrus Tilapia Servin
Page 57 and 58: Skillet Lasagna Serving size: 1 pie
Page 59 and 60: Garlic Roasted Chicken with Cherry
Page 61 and 62: Snacks Baked Zucchini Sticks Servin
Page 63 and 64: Baked Sweet Potato Fries Serving si
Page 65 and 66: Pizza-dilla Serving size: 1 pizza-d
Page 67 and 68: Honey Balsamic Glazed Carrots Servi
Page 69 and 70: Microwave Air-Popped Popcorn Servin
Page 71 and 72: Chickpea Broccoli Salad Serving siz
Page 73 and 74: Desserts Berries and Cream Dessert
Page 75: Mixed Berry Frocho Pops Serving siz
Page 79 and 80: Meal Planning Use and reuse what yo
Page 81 and 82: Eat more whole foods. • A whole f
Page 83 and 84: • Gumbo: Ways to lighten up gumbo
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