MyPlate Recipes

MyPlate Pasta Salad Bar

Ingredients

  • Pasta
  • Peas
  • Corn
  • Tomatoes
  • Peppers
  • Cucumbers
  • Raisins
  • Grapes
  • Chicken
  • Sunflower Seeds
  • Edamame
  • Garbanzo Beans
  • Hard boiled eggs
  • Italian Salad Dressing
  • Ranch Dressing
  • Parmesan Cheese
  • Mozarella Cheese
  • Salt
  • Pepper

Preparation

  1. Choose which ingredients you want to add to your pasta salad
  2. Make sure you’ve added vegetables, fruit, protein and dairy (pasta is your grain!)
  3. Mix together
  4. Enjoy!

 

Chicken Salad Wraps

Ingredients

  • 1 cup cooked chicken breast (no skin) or canned
  • 1/4 stalk celery, finely diced
  • 1/2 mini cucumber, finely diced
  • 1/2 cup grapes, cut in half
  • 1 tsp lemon juice
  • 1/4 cup plain yogurt
  • salt & pepper to taste
  • roma tomato, small, sliced
  • 1 flat lettuce leaf
  • 1 slice of American cheese
  • whole wheat tortilla wrap

Preparation

  1. Chop chicken
  2. Wash and dice celery
  3. Peel and dice 1/2 mini cucumber
  4. cut grapes in half
  5. squeeze lemon juice
  6. Add 1/4 cup plain yogurt, or more if desired
  7. Wash and finely slice tomato and set side
  8. Wash lettuce leaf and set aside
  9. Build your sandwich, chicken salad, tomato, lettuce, and cheese and roll up.
  10. Enjoy!

 

Egg Salad Sliders

Ingredients

  • 1 hard-boiled egg, chopped
  • 1/4 stalk celery, finely diced
  • 1/2 mini cucumber, finely diced
  • roma tomato
  • mayonnaise
  • salt & pepper to taste
  • lettuce leaves
  • 1 slice of cheddar cheese (or any cheese you like)
  • whole wheat burger bun or dinner roll, split

Optional Ingredients (Experiment!)

  • mustard
  • relish or pickles
  • green onion (scallion)
  • chives
  • olives
  • red pepper

Preparation

  1. Peel and chop hard-boiled egg
  2. Wash and dice celery
  3. Peel and dice 1/2 mini cucumber
  4. Add additional ingredients from above, as desired
  5. Add 1/2 Tblsp mayonaise, or more if desired
  6. Wash and finely slice tomato and set side
  7. Wash lettuce leaves and set aside
  8. Build your sandwich, egg salad, tomato, lettuce, and cheese
  9. Enjoy!

Serve with a side of fruit salad or grapes to complete MyPlate!

 

Lunch Burrito

Ingredients

  • cooked chicken breast (no skin) or canned
  • cooked (or canned) black or pinto beans
  • prepared guacamole or sliced avocado
  • cooked brown rice
  • shredded mexican cheese medley
  • cooked corn
  • diced tomato
  • diced peppers
  • shaved lettuce
  • cilantro leaves
  • whole wheat tortilla

Preparation

  1. Most of the ingredients above can be purchased either in a can or premade. You can buy frozen brown rice that can be microwaved in less than 5 minutes. Guacamole can be purchased premade.
  2. Wash and dice tomato & peppers
  3. wash a shave lettuce or slice thin
  4. Build your burrito and roll up
  5. Enjoy!

Can be served with a side of mango or pineapple to complete MyPlate!

 

Brown Rice Sushi

Ingredients

  • 2/3 cup short grain brown rice
  • Juice of 1/2 lemon
  • 1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces
  • 4 sheets nori
  • 1/3 cup sesame seeds, toasted
  • 1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
  • 4 crabsticks, torn into pieces
  • Pickled ginger, for serving
  • Wasabi, for serving
  • Soy sauce, for serving

Special equipment: a bamboo sushi mat

Preparation

  1. Rinse rice well and bring to a boil with 1 cup water and 1 teaspoon soy sauce in a 1- to 1 1/2-quart heavy saucepan, then reduce heat to very low and simmer, tightly covered, until water is absorbed, about 40 minutes. Remove from heat and let rice stand, covered, 10 minutes.
  2. While rice is standing, stir together vinegar and remaining teaspoon soy sauce.
  3. Transfer rice to a wide nonmetal bowl (preferably wood, ceramic, or glass) and sprinkle with vinegar mixture, tossing gently with a large spoon to combine. Cool rice, tossing occasionally, about 15 minutes.
  4. Squeeze the lemon juice over the avocado to prevent browning.
  5. Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.