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YOU CAN EAT THAT: Back to School, yes, here already!
By robyn | August 10, 2008
This Tuesday, August 12, I will be on Washington’s FOX morning news to talk about back to school lunch ideas for keeping your kids healthy. Yes, it’s that time of year already and so let’s keep our kids eating well!! The airing will be in the 8am hour. Check your local listings for the proper channel.
Here’s a sneak peek at the recipe I will do for the show: so get out a pretty insulated lunch bag and let’s have some lunch!
TASTY TORTELLINI TO GO SALAD
Back to school means books — and potlucks. This pasta-lover’s pleasure is packed with flavor and is just perfect for potlucks, picnics and packed lunches. Served warm or cold, it’s also terrific as a side dish when grilling.
Serves: 8 / Serving size: 1/2 cup
Preparation time: 20 minutes
Cooking time: 10 minutes
9 oz. reduced-fat cheese tortellini
1 cup broccoli florets
1 small carrot, peeled and sliced
1 medium-size ripe tomato, seeded and diced
2 scallions, trimmed and finely sliced
¼ cup reduced-fat French dressing
¼ cup diced reduced-fat cheddar cheese
Salt and pepper to taste
1. Bring a medium-size pot of water to the boil. Cook the tortellini according to package directions, and during the final 3 minutes, add the broccoli and carrots. Drain through a colander, rinse under cold water, then set aside to drain well.
2. In a large mixing bowl combine the cooked tortellini, broccoli and carrots, with the tomato, scallions and French dressing. Toss gently to coat then stir in the cheese. Season with salt and pepper to taste, and serve immediately or refrigerate.
Nutrition Per Serving
Calories 131
Calories from Fat 38
Total Fat 4g
Saturated Fat 2g
Cholesterol 18mg
Sodium 297mg
Carbohydrate 18g
Dietary Fiber 1g
Sugars 1g
Protein 7g
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