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Fall Favorite After School Snacks Made Easy

Pizza Roll-Ups Recipe

(Courtesy of Taste of Home)

Ingredients:

  • 1/2 pound ground beef or ½ pound ground turkey
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 teaspoon dried oregano
  • 2 tubes (8 ounces each) refrigerated crescent rolls

Directions:

  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat. Add the tomato sauce, mozzarella cheese and oregano.
  2. Separate crescent dough into eight rectangles, pinching seams together. Place about 3 tablespoons of meat mixture along one long side of each rectangle. Roll up, jelly-roll style, starting with a long side. Cut each roll into three pieces.
  3. Place, seam side down, 2 in. apart on greased baking sheets. Bake at 375° for 15 minutes or until golden brown.
  4. Makes 2 dozen

Nutritional Information:

2 each: 122 calories, 7g fat (2g saturated fat), 13mg cholesterol, 265mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 6g protein.

For additional information on this recipe, click here.

Homemade Fish Sticks Recipe

(Courtesy of Food Network)

Ingredients:

  • Kosher salt and ground black pepper
  • 1 pound firm-flesh white fish, such as cod, sliced into sticks about 1 inch by 3 inches
  • 1/2 cup whole grain pastry flour (or white whole wheat flour)
  • 1 teaspoon granulated garlic
  • 2 slices whole grain bread (or sub 1 cup whole grain breadcrumbs)
  • 1 teaspoon dried Italian herbs (optional; if kids don't freak out)
  • 1 large egg
  • Olive oil, in a spray bottle or mister (or nonstick vegetable spray)

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Salt and pepper the fish sticks. Place the flour on a rimmed plate and season with the garlic, mixing with a fork, and set aside.
  3. Place the bread and herbs (if using) in a food processor and pulse until uniform, but not too small. Season with salt and pepper. Transfer the breadcrumbs to a shallow baking dish or rimmed plate and set aside.
  4. Whisk the egg and 1 tablespoon water in a medium bowl. Dredge a piece of fish in the flour, gently shake off excess, and then dip the fish in the egg mixture, then the breadcrumbs, gently pressing into the crumbs. Repeat with the remaining pieces of fish.
  5. Place a metal cooling rack on top of a baking sheet, and mist with olive oil. Place the fish sticks on the rack and bake until the fish is cooked through, about 12 minutes. (For even browning, you can turn the fish over halfway through cooking time and spray the second side with olive oil.)

For additional information on this recipe, click here.             

Easy Enchilada Cups

(Courtesy of Betty Crocker)

Ingredients:

  • 1 (10-count) package Old El Paso™ Flour Tortilla Small
  • 1 (10-ounce) can Old El Paso™ red enchilada sauce
  • 1 (14-ounce) can black beans, rinsed and drained
  • 1 (4-ounce) can Old El Paso™ chopped green chiles
  • 2 cups shredded cooked chicken (*or other desired filling, see options below)
  • ½ cup whole-kernel corn
  • 1 cup shredded Mexican-blend cheese
  • ¼ cup chopped fresh cilantro
  • ¼ cup thinly-sliced green onions

Directions:

  1. Heat oven to 350°F.
  2. 2 Tuck each of the tortillas into the cups of a standard-sized muffin pan, gently pleating the edges of the tortillas so that they fit snugly inside each cup, careful not to let the tortillas fold too closely into the middle (since we’ll need an opening for the filling later).
  3. Bake for 10-12 minutes, or until the tortilla cups have hardened slightly on all sides. Remove and set aside.
  4. 3 While the tortillas are baking, combine the enchilada sauce, black beans, green chiles, chicken, and corn together in a large mixing bowl. Toss until the ingredients are evenly combined.
  5. 4 Once the tortilla cups are ready, carefully spoon the filling into each cup until it is filled nearly to the brim.
  6. Place a pinch of cheese on top of each tortilla cup. Then return the pan to the oven and bake for 15 minutes, or until the cheese is melted and the filling is warmed through.
  7. 5 Remove from the oven, and sprinkle the top of each cup evenly with cilantro and green onions.
  8. Serve warm.

For additional information on this recipe, click here.

MedicAlert Team Member