After School Snacks

Sack Lunch/ After school Snacks:

Week of August 25-30

Peanut Butter and Celery Surprise

Makes 5-6 1" treats.

1-2 stalk celery, washed and dried. Cut into 1" lengths.

2 tablespoons peanut butter

Honey to taste

Cheese, sliced into long narrow logs (Mozzarella, Muenster, or Provolone work best.)

Combine peanut butter and honey, spread into celery groove. Stick cheese into peanut butter mixture and spin to hide. Top with raisins, chocolate chips, sprinkles, powdered sugar, cinnamon etc.

Caramel Apple S'mores

Makes 4-5 servings

2 granny smith apples

1 package caramel dip

1 bag mini marshmallows

1 bag chocolate chips

1 package graham crackers crushed into coarse crumbs.

Begin by combining in a small bowl grahams, marshmallows and chocolate chips. Slice apples into 8 slices each, dip apple slices into caramel, then roll in graham cracker, chocolate and marshmallows. Can be made without caramel, just substitute caramel and mini marshmallows with marshmallow crème.

BLT Sandwich Spread

½ lb. precooked bacon

1/3 cup mayo

¼ cup sour cream

½ cup diced tomatoes fresh or canned (drained).

¼ tbs. garlic salt

Salt and pepper to taste.

Combine all ingredients. Spread on bread, tortillas, or pitas with fresh lettuce.

• To keep cool in sack lunch, prepare sandwich, lay on tin foil, cut diagonally and wrap with foil. Place in plastic bag. At the bottom of your sack, put a frozen juice box or Capri Sun. This will keep your whole lunch cool and will be thawed in time for lunch.
  
• For an afterschool snack, serve spread on crackers with slices of cheese.
  

Greek Lemon Potatoes

Ellinikos Lemoni Patatas

• 3 lbs Yukon gold potatoes, peeled
  
• ½ cup fresh lemon juice
  
• 1/3 cup olive oil
  
• 2 cloves garlic, minced
  
• 1 tsp oregano
  
• ½ tsp sea salt
  
• ¼ tsp ground black pepper
  
• 1 (14 oz) can chicken broth
  

Peel potatoes and cut them in half. Let them stand in water while preparing sauce. Combine all other ingredients in large, heavy-duty, Ziploc bag and shake to combine. Dry potatoes and put them all in bag and marinade for 2 hours. Preheat oven to 400 degrees. Empty bag into large casserole dish. Roast for 1 hour and 10 minutes, turning occasionally. For crispy potatoes- broil for an extra 5 minutes or so.

Greek Feta Chicken

Greek Feta Chicken

• 8 oz. plain yogurt
  
• 1 tbsp lemon juice
  
• ½ tsp oregano
  
• ½ tsp rosemary
  
• ¼ tsp pepper
  
• 1 clove garlic, minced
  
• 4 boneless, skinless chicken breast halves
  
• ½ cup + 1 tbsp crumbled feta cheese
  
• 1 tbsp chopped fresh parsley
  

Combine first six ingredients in a large, heavy duty, Ziploc bag and add chicken. Seal bag and shake to coat chicken well. Refrigerate bag and contents for 30 minutes. Remove chicken and reserve bag of marinade. Place chicken on a rack in a broiler pan and broil with oven door partially open for about 7 minutes. Turn chicken and spoon reserved marinade over chicken and top with feta cheese. Broil another 7 minutes. Sprinkle with parsley.

Blueberry Sour Cream Pancakes

Blueberry Sour cream Pancakes

2 cups all purpose flour

• ¼ cup sugar
  
• 4 tsp baking powder
  
• ½ tsp salt
  
• 2 eggs
  
• 1 ½ cups milk
  
• 1 cup sour cream
  
• 1/3 cup melted butter
  
• 1 cup blueberries
  

Combine dry ingredients in one bowl and in another beat the eggs. Add milk, sour cream, and butter to eggs and mix well. Stir into dry ingredients just until blended. Fold in blueberries. Pour batter by ¼ cupfuls onto hot greased griddle

Blueberry syrup

• ½ cup sugar
  
• 2 tbsp cornstarch
  
• 1 cup water
  
• 4 cups blueberries
  

In a saucepan, combine sugar and cornstarch then gradually stir in water. Add blueberries and bring to boil over medium heat. Boil for 2 minutes, stirring constantly, then remove from heat and cover to keep warm.

Taco Salad

Taco Salads

An Easy Summer Meal

1 bag salad mix

1 can chili and/or 1 can refried beans

1 tomato

1 avocado

Sour cream

Tortilla chip

Salsa

In separate bowls layer chips, salad mix, chili, tomato, cheese, avocado, salsa and sour cream. Serve and enjoy. For a fun alternative, use Doritos chips and Catalina

dressing.

Surf N’ Turf

Surf N' Turf Marinade

1 lb Shrimp

½ cup olive oil

¼ cup lime juice

1 garlic clove, minced

¼ tsp chili powder

2 tbsp chopped cilantro

1-2 tbsp teriyaki sauce (optional)

In a bowl, mix last six ingredients, pour into two plastic bags. Toss shrimp in one bag for about 15 minutes (much longer will change the texture). Grill shrimp until warm or cooked through, brush with extra marinade.

In the other bag toss Petite Sirloin Steaks. Marinade for 30 minutes then grill for 3-5 minutes on both sides.

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Chicken Salad Croissants

Chicken salad with croissants:

Week of August 18-23

From deli: chicken salad, fruit dip

From Produce: *Apples, *Bananas, and grapes. Or choose a fresh melon cup for convenience

From bakery: croissants

*sliced before hand.

Chocolate Chip Pancakes

Week of August 11-16

Chocolate chip Pancakes

Western Family Buttermilk Pancake Mix

Western Family Chocolate Chips

Prepare pancakes according to package directions. For every cup of batter add 1/3 cup chocolate chips.

Pour batter onto greased, heated griddle. Cook according to package.

Fruit Pizza

Recipe for July 21-26

1- Package refrigerated cookie dough

1-7 oz. pkg. marshmallow crème.

1 pkg. cream cheese.

Fresh fruit.

Roll out cookie dough and bake according to package directions. Combine marshmallow crème and cream cheese. Spread over cooled cookie crust. Top with fresh sliced fruit.

 

Mint Julep

Mint Julep

A cool refreshing drink!

Yields 6 cups syrup

2¼ cups sugar
6 cups water
2 tablespoons plus ½ tablespoon fresh lime juice
1 12-ounce can frozen lemonade concentrate, thawed
1½ tablespoons crème de menthe syrup (recipe included below)
Fresh mint sprigs

Combine sugar and water in saucepan. Stir until sugar is dissolved. Stir in lime juice, lemonade concentrate, and crème de menthe and heat to just below the boiling point (200°). Be careful not to let the mixture boil. Remove from heat and chill to form a thick syrup. For each serving, pour two tablespoons of syrup and 10 ounces of chilled water into a glass of crushed ice and garnish with a sprig of fresh mint. Store remaining syrup in refrigerator for up to 2 weeks.

Crème de Menthe:

2/3 c. Water- 3/4 tsp mint extract- 1/3 c light corn syrup- 6 drops green food color. Stir all ingredients to combine. Store in air tight container for up to 999 years.

Pasta salad and Turkey Sandwich with Avocado

Week of August 4-9

Summer Pasta Salad

Serves 4-6

1 Package Rotini

1 Packet Italian dressing mix

1 Packet ranch dressing mix

½ cup Red wine vinegar

½ cup olive oil

1 can olives, drained

1 cucumber peeled and diced

1 green bell pepper diced

2 tomatoes diced

1 package shredded or diced mozzarella cheese

Prepare pasta according to package directions. In a small bowl combine oil, vinegar, and dressing mixes. Drain and rinse cooked pasta. Add all other ingredients and toss. Drizzle dressing over pasta and veggies, toss to coat. Chill and serve!

Turkey Sandwich with Avocado

Serves 3-4

1 loaf artisan bread

1-2 avocados

1 package cream cheese

1 package alfalfa sprouts

2-3 ripe tomatoes

1 lb turkey breast

Slice bread like a hoagie roll into two parts.

Spread cream cheese on one half. Layer turkey, avocado, sprouts, and tomato on top of cream cheese. Add salt and pepper to taste. Top with second half. Cut into single

servings and enjoy.

Welcome!

Welcome to Macey's Pleasant Grove Savory Selections Recipe Blog! We are so glad you found us! Here you will be able to find recipes for the past, present, and sometimes future Savory Selections events! We more than welcome feedback as to how your Savory Selections experience was! We look forward to hearing from you! savorypg@gmail.com