Ingredients:
2 chopped tomatoes
1/2 chopped onion
3 finely chopped, seeded if desired, jalapeno chiles
1/4 cup chopped cilantro
1/4 teaspoon salt
1 juiced lime

Instructions:
1. In a medium bowl, mix all ingredients.
2. Serve or store salsa in refrigerator for up to three days in a covered plastic or glass container.

Thread fruit onto toothpicks or coffee stirrers.
Serve with yogurt sauce for dipping.

Yogurt Sauce

1 cup plain low-fat yogurt
1 Tablespoon fresh lime juice
1 Tablespoon honey

Mix yogurt, lime juice and honey together. Serve with fruit kabobs… yummy!

Place a flour or corn tortilla in a small pan. Sprinkle with canned beans and shredded or sliced cheese. Heat on stove until cheese melts. Slice into pie-shaped pieces and serve-add chopped tomatoes, onions, and avocado, if desired, after heating.

Great for snacks, breakfast, dinner-anytime!

Dip pretzels, cucumbers, carrots, and apples in the dip for a tasty snack!

Ingredients:
1 slice whole-wheat bread
1 slice white bread
1 tablespoon peanut butter
1 tablespoon jelly
1/4 cup unsweetened, whole-grain cereal (like whole-wheat chex)
1/4 cup unsweetened cereal (like puffed rice or corn flakes)

Directions:
1. Make a peanut butter & jelly sandwich, but leave open.
2. Add both cereals to the sandwich and close it up.

Directions:
1. Spread peanut butter on piece of bread
2. Add chopped bananas and apples.
3. Top with a second piece of bread and serve with carrots.

Directions:
1. On individual plates, serve samples of whole-grain foods–like whole wheat crackers, whole-wheat bread–and apples and bananas
2. Serve peanut butter in small cups.
3. Have everyone mix and match their grains and fruit with the peanut butter.

Click image to the left to download easy ideas for using vegetables in four different Skillet Meals:

1. American Skillet

2. Asian Skillet

3. Tex-Mex Skillet

4. Italian Skillet

Directions:
1. Place all of the ingredients in a food processor and blend until smooth and creamy.
2. Serve with assorted raw vegetables (carrots, celery, jicama, zucchini, pea pods, and cucumbers are all delicious), or assorted whole grain crackers.
3. Promptly refrigerate leftovers.

In another bowl, combine 1 cup milk and 1/2 cup chopped ripe banana. Beat with a spoon or whisk. Add to dry mixture. Stir just until well-combined (it should be lumpy).

Drop onto hot pan. Turn pancakes when bubbles form. Sever with syrup and fresh fruit.

Makes 12 pancakes. Freeze extra for future use.