19 The Sentinel 19
July 4, 2013
fun at nter, naior
fall Fun e tour water er org/ Center,
es are nythink food . ink hink ue
n for from ng ouse, e party d and orth
l only;
ge 20
Baked Chipotle Sweet Potato Fries Ingredients -1 sweet potato (about 5 inches long) peeled and cut into ¼ inch fries -2 tsp olive oil -sea salt -ground chipotle chile -garlic powder
Directions 1. Preheat oven to 425 degrees. 2. In a medium bowl, toss sweat potatoes with olive oil, salt, garlic powder and chipotle chile powder. 3. Spread potatoes on a baking sheet. Avoid crowding so potatoes get crisp. Bake 15 minutes the turn and bake an additional 10 to 15 minutes.
Beef Stir-Fry with Avocado -12 ounces beef tenderloin, cut into thin strips -1/4 cup freshly squeezed lime juice -1 tablespoon plus 1/2 teaspoon chili powder -1 tablespoon vegetable oil -1 medium sweet onion,
Makes: 4 ser vings Prep time: 10 minutes Cook time: 10 minutes
Ingredients thinly sliced -1 red bell pepper, thinly sliced -1 poblano, thinly sliced -1/2 teaspoon salt -1/2 teaspoon black pepper -1 can black beans, rinsed
Baked Kale Chips Ingredients: -1 bunch of Kale -1 tablespoon olive oil -1 teaspoon seasoned salt
Directions: 1. Preheat oven to 350 degrees. Line a non insulated cookie sheet with parchment paper. 2. With knife or kitchen shears carefully remove the leaves from the thick steam and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. 3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
and drained -1 avocado, diced -1/4 cup Cojita cheese, crumbled -1/4 cup cilantro plus more for garnish, chopped
-Corn tortillas (optional)
Directions 1. In a bowl, to 4 minutes. combine beef, 2 Season with salt and tablespoons lime juice, and black pepper. 1 tablespoon chili powder; set 4. In another bowl, combine aside. beans, avocado, cheese, 1/4 cup 2. Heat oil in a large skillet. Add cilantro, and remaining lime juice onion, bell pepper, and poblano and and chili powder. 5. Garnish beef and vegetables saute 5 minutes, stirring occasionally. with remaining cilantro. Serve with avocado salad and 3. Add beef and marinade warmed tortillas if to vegetables and cook 3 desired.
Spinach chicken and avocado salad Ingredients For salad--1/3 cup crumbled goat or -8 cups chopped spinach (1 feta cheese bag) -¼ cup toasted pine nuts -1 cup halved cherry or pear For dressing-tomatoes -3 tbsp white wine vinegar -½ cup corn -2 tbsp extra-virgin olive oil -1 ½ cups chopped cooked -1 tbsp Dijon mustard chicken -salt and freshly ground -1 large avocado, sliced black pepper, to taste
Directions 1. Place spinach in a large salad bowl. Add remaining salad ingredients in the following order: tomatoes and corn, avocado and chopped, cooked chicken, cheese and pine nuts and then drizzle with dressing.
Pineapple Raspberry Parfaits Ingredients -2 8 oz containers (2 cups) nonfat peach yogurt -1/2 pint fresh raspberries, (about 1 1/4 cups) -1 1/2 cups fresh, frozen or canned pineapple chunks Directions Divide and layer yogurt, raspberries and pineapple in four glasses.