LUNCH & DINNER RECIPES

Berry Banana Smoothie

1 medium Banana

1 cup chopped fresh strawberries

1 cup fresh blueberries

1 cup raspberries

1 cup vanilla low-fat yogurt

2 cups 100% orange juice

1/2 cup of ice

2 tbsp honey

1. Put the banana, strawberries, blueberries and raspberries in a blender.

2. Add the remaining ingredients to the blender. Cover and blend until smooth.

3. Pour into a cup with a straw. Enjoy!

TNC Recommends:

* Use any fruit you like

* Replace orange juice with regular nonfat or nondiary milk

* If using frozen fruit, use less or no ice.

*If smoothie is too thin add more fruit. If too thick add more liquid.

* Great as a snack or breakfast on the go.

Turkey Veggie Bagel Pizza

2 whole wheat bagel sliced in half

1/2 cup pizza sauce

1/2 cup pureed or diced veggie (carrots, squash, beet or spinach)

shredded deli turkey or low fat pepperoni

shredded cheese (cheddar, mozzarella)

1. Preheat oven to 400 degrees F. Combine the sauce and veggie in a bowl and mix well.

2. Spread the veggie pizza sauce on bagel halves. Top with turkey or pepperoni and cheese.

3. Line a baking sheet with foil paper. Place bagels on baking sheet and bake for 10-12 minutes

or until cheese is melted. Cool before serving. Enjoy!

     Serves 2-4

Carrot Mashed Potatoes

3 large potatoes

1/2 cup pureed or mashed carrots

1/3 cup milk

1 tbsp unsalted butter

1/4 tsp garlic salt

salt to taste

1. Wash and peel the potatoes and cut in half. In a medium saucepan add the potatoes

and cover with cold water. Bring to a boil. Cook until potatoes are tender for about

20 minutes.

2. In a small saucepan over medium heat add the carrots, milk, butter and garlic salt.

Reduce heat and stir gradually to combine ingredients for 2-4 minutes.
Remove from heat and set aside.

3. Remove potatoes from heat and drain. Mash the potatoes in a medium bowl.

Add the carrot mixture. Mix well. Add salt to taste. Serve warm.