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Table of ConTenTs

Introduction 1

Nutrition Facts
Breakfast 11

Lunch 25

Sandwiches, Salads, and Soups
Time-Saving Tips and Healthy Choices 49

Dinner 57

Poultry, Meat, Seafood, Vegetarian, and Pasta
Healthy Snacks and Desserts 109

Recipe Resources 124
2
nuTriTion faCTs

Fruits and vegetables
Fruits and vegetables help keep teens healthy, prevent disease,
and are low in fat and calories. People of all ages should eat
seven to nine servings of fruits and vegetables every day.
Ideally, adolescents should eat seven servings daily.
Fruits and vegetables can be fresh, frozen, canned, or dried. The
following examples equal one serving size of a fruit or vegetable:
Food Serving Size
Fruits such as apples, oranges,
bananas, and pears
1 medium-sized piece
Raw, cooked, canned, or frozen
vegetables
1/2 cup
Cut fruit 1/2 cup
Raw leafy vegetables such as lettuce
and spinach
1 cup
Dried fruits such as raisins, apricots,
and mangoes
1/4 cup
Cooked peas or beans (canned
or dried)
1/2 cup
4
Whole grains
Whole grains contain vitamins, minerals, and other nutrients
that are important for a teen’s health and growth.
Today, many foods such as white bread and white rice are
made with refined grains, which are low in fiber and other
nutrients found naturally in grains. Instead, it’s best to eat
a variety of whole grain foods. Ideas include:
Food Serving Size
Whole grain bread 1 slice
Whole grain pasta 1/2 cup
Brown rice 1/2 cup
Foods made with bulgur (cracked wheat)
such as tabouli salad
1 cup
Some ready-made whole grain
breakfast cereals
1/2 cup
Whole barley, which can be added
to soups
Check the Nutrition
Facts label
12
Springtime Cereal
Serves 2
Ingredients
3/4 cup - wheat and
barley nugget cereal
1/4 cup - 100% bran cereal
2 teaspoons - toasted
sunflower seeds
2 teaspoons - toasted sliced
almonds
1 tablespoon - raisins
1/2 cup - bananas, sliced
1 cup - strawberries, sliced
1 cup - low-fat raspberry or
strawberry yogurt
Directions
1 Mix the wheat and barley nugget
cereal, bran cereal, sunflower
seeds, and almonds in a medium
bowl. Add the raisins, the bananas,
and half of the strawberries.
2 Gently stir in the yogurt and divide
between 2 bowls. Scatter the
remaining strawberries over the top
and enjoy!
calories: 352
total Fat: 6g
Fiber: 8g
carbohydrates: 69g
sodium: 272mg
CDC Fruits & Veggies - More Matters.
www.fruitsandveggiesmatter.gov
13
Cinnamon French Toast
Serves 2
Ingredients
4 slices - cinnamon bread
4 - egg whites or
equivalent egg substitute
1 teaspoon - vanilla extract
1/8 teaspoon - nutmeg
Cinnamon
Powdered sugar
Syrup
Directions
1	 Spray pan with non-stick spray.
Crack egg whites into a bowl,
discarding the yolks. Add vanilla
and nutmeg. Whip well. Dip
bread into egg mixture, coating
both sides.
2	 Over medium heat, toast bread.
Sprinkle cinnamon on each
side of the bread. When done,
sprinkle with powdered sugar
and serve.
If desired, top with syrup.
calories: 360
total Fat: 3g
Fiber: 3g
cholesterol: 0mg
sodium: 780mg
Copyright Mayo Foundation for Medical Education and
Research. All rights reserved. Used with permission
from www.MayoClinic.com.

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Happy Recipes for Everyone

  • 1. Table of ConTenTs Introduction 1 Nutrition Facts Breakfast 11 Lunch 25 Sandwiches, Salads, and Soups Time-Saving Tips and Healthy Choices 49 Dinner 57 Poultry, Meat, Seafood, Vegetarian, and Pasta Healthy Snacks and Desserts 109 Recipe Resources 124
  • 2. 2 nuTriTion faCTs Fruits and vegetables Fruits and vegetables help keep teens healthy, prevent disease, and are low in fat and calories. People of all ages should eat seven to nine servings of fruits and vegetables every day. Ideally, adolescents should eat seven servings daily. Fruits and vegetables can be fresh, frozen, canned, or dried. The following examples equal one serving size of a fruit or vegetable: Food Serving Size Fruits such as apples, oranges, bananas, and pears 1 medium-sized piece Raw, cooked, canned, or frozen vegetables 1/2 cup Cut fruit 1/2 cup Raw leafy vegetables such as lettuce and spinach 1 cup Dried fruits such as raisins, apricots, and mangoes 1/4 cup Cooked peas or beans (canned or dried) 1/2 cup
  • 3. 4 Whole grains Whole grains contain vitamins, minerals, and other nutrients that are important for a teen’s health and growth. Today, many foods such as white bread and white rice are made with refined grains, which are low in fiber and other nutrients found naturally in grains. Instead, it’s best to eat a variety of whole grain foods. Ideas include: Food Serving Size Whole grain bread 1 slice Whole grain pasta 1/2 cup Brown rice 1/2 cup Foods made with bulgur (cracked wheat) such as tabouli salad 1 cup Some ready-made whole grain breakfast cereals 1/2 cup Whole barley, which can be added to soups Check the Nutrition Facts label
  • 4. 12 Springtime Cereal Serves 2 Ingredients 3/4 cup - wheat and barley nugget cereal 1/4 cup - 100% bran cereal 2 teaspoons - toasted sunflower seeds 2 teaspoons - toasted sliced almonds 1 tablespoon - raisins 1/2 cup - bananas, sliced 1 cup - strawberries, sliced 1 cup - low-fat raspberry or strawberry yogurt Directions 1 Mix the wheat and barley nugget cereal, bran cereal, sunflower seeds, and almonds in a medium bowl. Add the raisins, the bananas, and half of the strawberries. 2 Gently stir in the yogurt and divide between 2 bowls. Scatter the remaining strawberries over the top and enjoy! calories: 352 total Fat: 6g Fiber: 8g carbohydrates: 69g sodium: 272mg CDC Fruits & Veggies - More Matters. www.fruitsandveggiesmatter.gov
  • 5. 13 Cinnamon French Toast Serves 2 Ingredients 4 slices - cinnamon bread 4 - egg whites or equivalent egg substitute 1 teaspoon - vanilla extract 1/8 teaspoon - nutmeg Cinnamon Powdered sugar Syrup Directions 1 Spray pan with non-stick spray. Crack egg whites into a bowl, discarding the yolks. Add vanilla and nutmeg. Whip well. Dip bread into egg mixture, coating both sides. 2 Over medium heat, toast bread. Sprinkle cinnamon on each side of the bread. When done, sprinkle with powdered sugar and serve. If desired, top with syrup. calories: 360 total Fat: 3g Fiber: 3g cholesterol: 0mg sodium: 780mg Copyright Mayo Foundation for Medical Education and Research. All rights reserved. Used with permission from www.MayoClinic.com.