Collectable Recipe Cards

In Theaters

May 19th!

Collectable Recipe Cards

Produce for Better Health Foundation is a non-profi t nutrition education organization whose core purpose is to motivate people to eat more fruits and vegetables to improve public health.www.5aday.org

The attached recipes present fun and convenient ways to enjoy the delicious taste and abundant health benefi ts of colorful fruits and vegetables. Increasing the amount of fruits and vegetables your family eats every day is the most important step you can take to help your family make healthier food choices and achieve better health. Enjoy!

The attached recipes present fun and convenient ways to enjoy the delicious taste and abundant health benefi ts of colorful fruits and vegetables. Increasing the amount of fruits

FOR FRUITS & VEGETABLES!

Detach and collect recipe cards.

A berry delicious way to spark up your day.

Serves: 2

Preparation Time: 10 Minutes Freezing Time: 5 hours

½ cup frozen blueberries ½ cup frozen raspberries 2 teaspoons sugar 1 cup So Clear™ Raspberry Sparkling Water Instructions: Place the blueberries, raspberries and sugar in a blender and puree. Add the So Clear™ sparkling water and pulse to combine. Strain mixture through a fine mesh strainer to remove seeds. Pour mixture in a large shallow pan and place in freezer. After 1 hour remove pan from freezer. Using a fork scrape the ice crystals into the center of the pan. Return to freezer and scrape again every hour until liquid is frozen and has a grainy consistency about 5 hours. Serve when frozen or store in freezer covered for up to 2 days.

See back for more details

½ Cup of Fruit per Serving

Color Group(s): Blue/Purple, Red

Blue/Purple fruits and vegetables help kids learn. Red fruits and vegetables help kids’ hearts stay healthy.

Nutrition Information per Serving: calories: 53, total fat: 0.5g, saturated fat: 0g, % of calories from fat: 8%, % of calories from saturated fat: 0%, protein: 0g, carbohydrates: 13g, cholesterol: 0mg, dietary fiber: 3g, sodium: 0mg

Each serving provides: A good source of vitamin C and fiber.

Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Cary Neff.

All PBH endorsed recipes meet nutrition standards that maintain fruits and vegetables as healthy foods.

Nothing is ordinary about this chicken salad with an apple and curry flavored twist.

Serves: 4Preparation Time:15 Minutes


Spicy Yogurt Dressing1 cup plain low-fat yogurt2 tablespoons mango chutney1 teaspoon curry powder

Salad2 Royal Gala Apples2 cups cooked chicken breast, shredded½ cup diced cucumbers½ cup raisins¼ cup thinly sliced green onions1 bunch ( 4 cups) watercress, rinsed and crisped¼ cup peanuts, chopped

Instructions: Dressing: Combine all ingredients in a small bowl, stirring until thoroughly mixed. Salad: Core and dice apples into ½” cubes. Combine apples with chicken, cucumbers, raisins and green onions in a large bowl. Toss mixture with Spicy Yogurt Dressing until thoroughly mixed. To serve: Divide watercress evenly onto four serving plates. Arrange salad mixture over watercress and garnish with chopped peanuts.

1½ Cups of Fruit and Vegetables per Serving

Color Group(s): Blue/Purple, Green, Red

Blue/Purple fruits and vegetables help kids learn.Green fruits and vegetables help kids build strong bones and teeth.Red fruits and vegetables help keep kids’ hearts healthy.

Nutrition Information per Serving: calories: 324, total fat: 8.8g, saturated fat: 1.9g, % of calories from fat: 24%, % of calories from saturated fat: 5%, protein: 29g, carbohydrates: 35g, cholesterol: 63mg, dietary fiber: 3g, sodium: 205mg

Each serving provides: An excellent source of vitamins A & C and potassium, and a good source of calcium, magnesium and fiber.

Recipe courtesy of The Oppenheimer Group, for more information please go to www.oppyproduce.com

Recipe reviewed for Oppenheimer by Produce for Better Health Foundation (PBH). All PBH endorsed recipes meet nutrition standards that maintain fruits and vegetables as healthy foods.

This easy to make peach of a treat adds guiltless goodness to cinnamon rolls.

Serves: 8

Instructions: Preheat the oven to 350˚. Drain the peaches in a colander and discard syrup. Chop the peaches into 1” pieces, and return to colander until ready to mix. Heat 1 cup of milk and cinnamon in small saucepan over medium heat. Bring to a low boil, stirring constantly for about 5 minutes. Whisk the cornstarch and additional fat-free milk together until smooth. Add the cornstarch mixture to the boiling milk and stir until thickened to a gravy consistency, about 2 minutes. Place the drained, chopped peaches in a medium-mixing bowl. Add the thickened milk and nugget cereal and mix well. Pour the peach mixture into a 9 x11 baking pan. Top with cinnamon rolls (make 2 rows with 4 cinnamon rolls in each row). Bake for 25 minutes, cover with aluminum foil and finish baking for 10 minutes. Frost the warm cinnamon rolls with the package icing. Cool for 5 minutes before serving.


Preparation Time: 50 Minutes

4 cups (2 24 oz. jars) Del Monte® Orchard Select® Sliced Cling Peaches, drained and chopped 1 cup fat-free milk 1 teaspoon cinnamon

2 teaspoons cornstarch1 tablespoon fat-free milk ½ cup crunchy, nutty nugget cereal 1 (12.4 oz.) package sugar-free cinnamon rolls


Color Group(s): Yellow/Orange

Yellow/Orange fruits and vegetables help kids see well.


Each serving provides: An excellent source of vitamin C, and a good source of fiber.



This healthy recipe will leave the family wanting more.

Serves: 2 Preparation Time: 25 minutes

Instructions: Pick stems off of fresh spinach. Peel and thinly slice 1 cucumber, measure ¼ cup and save the rest for an afternoon snack. Peel 1 small carrot and shred on cheese grater. Combine all vegetables with salsa and ranch dressing, mix well. Cut pita in half. Using your finger, slowly open the pocket so as not to tear the bread. Place 2 oz. of cooked beef in each pocket and split veggie mix to fill each pocket half. Serve each pocket with ½ cup of cantaloupe.


½ cup spinach, trimmed leaves¼ cup cucumber, peeled and sliced¼ cup carrot, shredded1 tablespoon salsa, mild1 tablespoon Hidden Valley® Ranch fat-free dressing

1 (6 inch) pita pocket4 oz. ground beef, cooked 1 cup cantaloupe, cubed

1 Cup of Fruits and Vegetables per Serving

Color Group(s): Green, White, Yellow/Orange, Red

Nutrition Information per Serving: calories: 268, total fat: 8.0g, saturated fat: 3.0g, % calories from fat: 27%, % calories from saturated fat: 10%, protein: 21g, carbohydrates: 29g, cholesterol: 51mg, dietary fiber: 3g, sodium: 402mg

Each serving provides: An excellent source of vitamins A & C, and a good source of folate, magnesium, potassium and fiber.

Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Mark Goodwin, CEC, CNC.


© 2005 Produce for Better Health Foundation; as published in Cool Fuel Cookbook. For more delicious kid-friendly recipes, order the cookbook at www.shop5adaycatalog.org.

An interesting twist adding color, great taste, and new appeal to an old time favorite.

Serves: 4

Preparation Time: 30 minutes

Instructions: Chop the potatoes into 2” pieces, place in medium sauce pan and cover with water. Place over medium high heat and bring to a boil. Turn heat down to medium and cook until potatoes are soft. Drain potatoes and place in large bowl. Mash potatoes with masher. Steam Broccoflower. Add Broccoflower, bacon, sour cream, egg, milk, salt and green onions to mashed potatoes and mix well. Preheat the oven to 400˚. Place the Broccoflower mixture into a baking dish and top with the shredded cheese. Cover with foil and bake for 20 minutes. See back for more details

5 medium potatoes, peeled 1 ½ cups Tanimura & Antle® Broccoflower™,

coarsely chopped and steamed, about ½ medium head

2 pieces of turkey bacon, cooked and crumbled 1∕3 cup light sour cream

1 egg¼ cup fat-free milk¼ teaspoon salt 2 tablespoons green onions, finely chopped ½ cup low-fat cheddar cheese, shredded

1 ½ Cups of Vegetables per Serving

Color Group(s): Green, White

Green fruits and vegetables help kids build strong bones and teeth.White fruits and vegetables help kids be active and fit.


Each serving provides: An excellent source of vitamin C, potassium and fiber, and a good source of folate, calcium and magnesium.




1 large, ripe Dole® Banana, peeled1 can (8 oz.) Dole Pineapple Chunks in juice, drained1 cup Dole Fresh Frozen Strawberries, partially thawed1 container (8 oz.) low-fat strawberry yogurt

Instructions: Slice banana into blender or food processor container. Add pineapple, strawberries and yogurt. Cover; blend until smooth.

Venture out and try this deliciously fruity smoothie.

Serves: 2


1 cup of Fruit per Serving

Color Group(s): White, Yellow/Orange, Red

White fruits and vegetables help kids be active and fit.Yellow/Orange fruits and vegetables help kids see well.Red fruits and vegetables help kids’ hearts stay healthy.

Nutrition Information per Serving: calories: 228, total fat:1.3g, saturated fat: .6g, % of calories from fat: 5%, % of calories from saturated fat: 2%, protein: 3g, carbohydrates: 51g, cholesterol: 10mg, dietary fiber: 4g, sodium: 62mg

Each serving provides: An excellent source of vitamin C, and a good source of potassium and fiber.

Recipe was developed for Produce for Better Health Foundation by Chef Mark Goodwin CEC, CNC.

Recipe is courtesy of Produce for Better Health Foundation. All PBH endorsed recipes meet the nutrition standards that maintain fruits and vegetables as a healthy food.

Go nuts over this juicy snack!

Serves: 4 Preparation Time: 15 minutes

2 Sunkist® Navel Oranges 1 apple 2 kiwi2 tablespoons Craisins® 2 tablespoons walnuts, chopped

Instructions: Take each orange and cut a 1” circle at each end of the orange. Cut the skin just to the white of the orange. Peel the skin off being careful to leave the white membrane. Cut orange in half around the middle so the orange can sit on the first cut like a cup. Carefully remove orange sections leaving cup like shells. Core and dice large apples. Peel and dice large kiwi. Combine all ingredients except walnuts. Place equal amounts in each orange cup. Top with chopped walnuts.



Color Group(s): Green, Yellow/Orange, Red

Green fruits and vegetables help kids build strong bones and teeth.Yellow/Orange fruits and vegetables help kids see well. Red fruits and vegetables help keep kids’ hearts healthy.


Each serving provides: An excellent source of vitamin C, and a good source of fiber and foliate.

Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Mark Goodwin CEC, CNC.

All PBH endorsed recipes meet the nutrition standards that maintain fruits and vegetables as healthy foods.

This easy to make skillet dinner is sure to be a family pleaser.

Serves: 4

Preparation Time: 40 Minutes

Instructions: Place a nonstick pan over medium heat. Add the mushrooms and garlic powder. Cook for 2 minutes to soften the mushrooms. Add the ground turkey. Break up into small pieces with spoon and cook 2 minutes. Stir in the mushroom soup, milk, thyme and Parmesan cheese. Add the peas and corn and cook about 5 minutes until peas are cooked.

Serving suggestions: Place 1 cup of cooked brown rice in each serving bowl and top with ¾ cup of creamy mushroom turkey mixture.


8 oz. Sliced Mushrooms ½ teaspoon garlic powder8 oz. lean ground turkey (8% fat)1 can low-sodium cream of mushroom soup ¾ cup fat-free milk

½ teaspoon dried thyme2 tablespoons grated Parmesan cheese¾ cup frozen peas¾ cup frozen corn4 cups cooked brown rice, cooked without salt

½ Cup of Vegetables per Serving

Color Group(s): White, Green

White fruits and vegetables help kids be active and fit.Green fruits and vegetables help kids build strong bones and teeth.


Each serving provides: An excellent source of magnesium, potassium and fiber, and a good source of vitamins A & C, folate and calcium.



These yummy crepes can get your day off to a great start or be enjoyed as a special dessert.

Serves: 8

Preparation Time: 30 Minutes Crepes1½ tablespoons honey ½ cup Sam’s Choice™ Clear American® Kiwi Strawberry beverage½ cup Sam’s Choice™ Clear American® Mandarin Orange beverage

2 egg whites ¼ cup all purpose flour ½ cup whole wheat flour 2 tablespoons finely ground walnuts 1∕8 teaspoon salt Cooking spray

Sautéed Bananas1 tablespoon unsalted butter 1½ tablespoons honey ½ teaspoon cinnamon 4 medium bananas

Instructions: Crepes: In a mixing bowl combine the honey, Clear American® Strawberry Kiwi and Mandarin Orange beverage, and egg whites. Stir until the honey is dissolved. Whisk in the flours and salt and let rest for 15 minutes. Heat a small non-stick pan or crepe pan over medium high heat. Coat with light cooking spray. Ladle ¼ cup of batter into hot pan and swirl batter to cover the bottom of the pan. Cook until bottom is set and slightly brown, about 1 minute. Flip and cook until other side is slightly brown, about 1 minute. Remove crepe from pan and cool. Repeat with remaining batter to make 8 crepes. Store in refrigerator until ready to serve. Bananas: Cut bananas in half width-wise. Slice each half down the middle to make 4 sliced pieces per banana. Heat the butter in a large non-stick sauté pan. Stir in the honey and cinnamon and place the banana quarters in the sauce cut side down. Cook for 2 minutes to brown bananas. Remove from pan. Place 2 banana quarters in the center of each crepe and roll up to form a log. Repeat with remaining crepes and bananas to make 8 crepes.



Color Group(s): White

White fruits and vegetables help kids be active and fit.


Each serving provides: A good source of fiber.



Preparation Time: 60 minutes 40 pieces Rich Sea Pak© Popcorn Shrimp (8oz)4 medium sweet potatoes 6 large celery stalks 4 inside celery heart with leaves attached2 cups red seedless grapes, cut in small bunches 4 tablespoons low-fat vanilla yogurt

Instructions: Preheat oven to 350˚. Wash potatoes well. Place potatoes in a baking pan and bake for 45 minutes. Cook Popcorn Shrimp as directed on the box. Cut sweet potatoes lengthwise and open about 1”. Line up 10 shrimp in each potato so they are sticking up straight. Cut celery stalks into oar sized lengths and place in the side of the potato like oars. Stick a celery heart with leaf in the middle of potato like a sail of a ship. Place red grape bunches around potatoes and drizzle each potato with one tablespoon of yogurt.

Kids will enjoy the great taste and delight in building their very own boat.

Serves: 4


1 ½ Cups of Fruit and Vegetables per Serving


Green fruits and vegetables help kids build strong bones and teeth.Yellow/Orange fruits and vegetables help kids see well.Red fruits and vegetables help keep kids’ hearts healthy.


Each serving provides: An excellent source of vitamins A & C and fiber, and a good source of potassium.

Recipe developed for Produce for Better Health Foundation (PBH) by Chef Mark Goodwin, CEC, CNC. All PBH endorsed recipes meet nutrition standards that maintain fruits and vegetables as healthy foods.


Instructions: In a medium bowl combine the cabbage, carrots, raisins, pineapple, green onions, mayonnaise, yogurt, cilantro and juice. Chill in refrigerator until ready to serve. Preheat the oven to 450˚. Place the frozen popcorn shrimp on a baking sheet and bake for 10 minutes until crisp. Remove from oven and turn the oven off. Place the tortillas on a cutting board. Arrange 1∕3 of coleslaw in the center of each tortilla. Top each with 3 oz. of popcorn shrimp (15 shrimp). Fold in the sides of each tortilla. Bring in end of tortilla to complete the wrap. Place wraps back on baking sheet and heat for 10 minutes in the warm oven. Remove from oven and cut each wrap in half. Serving suggestions: serve ½ wrap with a side salad, fruit salad or pretzel stix.

This delicious combo will add healthy rays of enjoyment to your day.

Serves: 6


3 cups cabbage, finely shredded 1 cup carrots, shredded ¼ cup raisins ½ cup crushed pineapple in 100% juice, drained 2 tablespoons green onions, chopped 1∕3 cup fat-free mayonnaise

1∕3 cup low-fat plain yogurt 1 tablespoon cilantro, finely chopped 1 tablespoon lime juice 9 oz. Rich Sea Pak© Popcorn Shrimp 3 10’’ whole wheat tortillas

1 Cup of Vegetables per Serving

Color Group(s): Green, White, Yellow/Orange

Green fruits and vegetables help kids build strong bones and teeth.White fruits and vegetables help kids be active and fit.Yellow/Orange fruits and vegetables help kids see well.


Each Serving Provides: An excellent source of vitamins A & C, and a good source of fiber.



Preparation Time: 60 minutes 2 large Red Delicious Apples½ teaspoon cinnamon ½ cup dried cranberries½ cup dried apricots ½ cup (1 oz.) pretzel stix Butter flavor cooking oil spray

Instructions: Preheat oven to 275˚. Spray non-stick cookie sheet with cooking oil for 2 seconds. Cut apples into quarters and remove core. Cut each apple quarter in half, and then cut each slice width wise into three pieces. Place on cookie sheet and bake for 1 hour. Remove and allow to cool. Combine apple with remaining ingredients. Place equal amounts in four sandwich bags and seal.

A quick crunchy fruit snack for kids on the go.

Serves: 4


1 Cup of Fruit per Serving

Color Group(s): Yellow/Orange, Red

Yellow/Orange fruits and vegetables help kids see well.Red fruits and vegetables help kids’ hearts stay healthy.


Each serving provides: An excellent source of vitamin A and fiber.



Preparation Time: 30 minutes 1 cup Cherry Tomatoes ½ cup avocado, cubed ½ cup carrot, shredded 1 tablespoon reduced-fat mayonnaise 1 tablespoon light ranch dressing 1 cup cooked bow tie pasta

Instructions: Cut cherry tomatoes into quarters. Combine with avocados, carrots, mayonnaise and light Ranch dressing and mix well. Add mixture to pasta and stir gently to blend ingredients. Chill and serve.

This colorful salad features tangy cherry tomatoes and buttery avacado

Serves: 4


Serves: ½ Cup of Vegetables per Serving


Green fruits and vegetables help kids build strong bones and teeth.Yellow/Orange fruits and vegetables help kids see well. Red fruits and vegetables help kids’ hearts stay healthy.


Each serving provides: An excellent source of vitamin A, and a good source of vitamin C, folate, and fiber.




This mixture is bound to put a spell on your taste buds!

Serves: 4


1 cup Ocean Spray© 100% Cran-Grape juice 2 cups frozen raspberries 1 6oz low-fat vanilla yogurt 1 tablespoon sucralose sweetener ¼ cup light whipped cream

Instructions: Combine juice, raspberries, yogurt and sweetener in blender. Place equal amounts of smoothie into large glasses. Top with 1 tablespoon whipped cream and 2-3 raspberries.


Color Group(s): Red

Red fruits and vegetables help keep kids’ hearts healthy.

Nutrition Information per Serving: calories: 125, total fat: 2.9g, saturated fat: 1.8g, % of calories from fat: 21%, % of calories from saturated fat: 13%, protein: 3g, carbohydrates: 22g, cholesterol: 10mg, dietary fiber: 1.6g, sodium: 40mg

Each serving provides: An excellent source of vitamin C.

Recipe was developed for the Produce for Better Health Foundation (PBH) by Chef Mark Goodwin CEC, CNC.

All PBH endorsed recipes meet the nutrition standards that maintain fruits and vegetables as healthy foods.

FOR FRUITS & VEGETABLES!The 2006 Dietary Guidelines make it clear that most Americans need to more than double their current fruit and vegetable intake. The amount recommended has gone up for every age and gender so together they represent the foods that should be consumed most often. It’s easier than you think to get the recommended amount: • Fill half your plate with fruits and vegetables at every meal. • Make fruits and vegetables your primary choice for snacks.

www.5aday.org

FOR FRUITS & VEGETABLES!The 2006 Dietary Guidelines make it clear that most Americans need to more than double their current fruit and vegetable intake. The amount recommended has gone up for every age and gender so together they represent the foods that should be consumed most often. It’s easier than you think to get the recommended amount: • Fill half your plate with fruits and vegetables at every meal.

Over The Hedge™ & ©2006DreamWorks Animation LLC.

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