A School Night Menu with Half Our Plate Vegetables and Fruits
Spray a large non-stick skillet with cooking spray. Add the fish. Mix the oil and lemon juice. Brush on the fish. Combine the cumin, salt, pepper and cayenne pepper. Sprinkle on the fish. Cook over medium-high heat for 2 to 3 minutes, turning the fish and cooking another 2 to 3 minutes or until the fish flakes easily with a fork. Fill 1/2 of each tortilla with the fish mixture. Top each with 1/4 cup shredded cabbage, chopped tomato and 1 tablespoon salsa, reserving the extra salsa. Fold the tortillas in half and serve with reserved salsa.
* Reserve any extra shredded cabbage for Colorful Coleslaw for lunch tomorrow with a lean ham sandwich on whole wheat bread.
In a large skillet, heat oil and garlic over medium heat. Add squash and stir. Sauté 5 to 6 minutes, stirring occasionally, until squash is crisp-tender. Sprinkle with cilantro or oregano just before serving.
Cinnamon Apples/Oranges Dessert
Mix the orange juice, orange zest and cinnamon in a small cup. In a large bowl, add the apples and oranges, stir to mix. Pour the orange juice mixture on the top and stir to toss. Sprinkle the nuts on top.
After School Snack
Spread 1 T peanut butter on each slice of warm toast. Arrange 1/2 the sliced pear on the plate. Serve with 1% milk.
Colorful Coleslaw for Lunch
In a large bowl, combine cabbage and carrot. In a small cup, mix the vinegar, oil and cilantro. Toss with the coleslaw.
Whole wheat tortillas, cabbage, tomato, zucchini, yellow summer squash, garlic, orange juice, apples, whole wheat bread, peanut butter, pears, 1% milk and carrots are WIC Approved Foods.
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