GREEN snacks that sell!

20/03/2014 Canteen recipes, Recipes, Snacks dip&sticks

Try these recipes for some healthy snacks you can sell in your canteen.

Recipes courtesy of Cathy O’Connor

Muffin pan frittatas

Makes 36

  • Cooking spray
  • 3 tbsp olive oil
  • 2 garlic cloves, minced
  • ½ cup onion, diced
  • 3 cups spinach leaves, chopped
  • ¾ cup red capsicum, diced
  • 18 eggs
  • 1½ cups reduced-fat milk
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 3 cups reduced-fat cheddar cheese
Method

1. Pre heat oven to 175°C. Spray muffin cups with cooking spray.

2. Heat olive oil in a skillet over medium heat and stir in garlic and onion until they are translucent.

3. Add spinach leaves and red capsicum, cook until they have softened (5 to 10 minutes).

4. Whisk eggs, milk, salt and pepper in a bowl.

5. Mix vegetables and cheese into the egg mixture.

6. Spoon about ¼ cup mixture into each muffin cup.

7. Bake in the pre heated oven until the frittatas are set in the middle and lightly brown (about 20 minutes).

Crudités and Tzatziki

Lebanese cucumber, sliced into sticks

Celery, sliced into sticks

Carrot, sliced into sticks

Red capsicum, sliced into sticks

Green capsicum, sliced into sticks

175g tub natural reduced-fat yoghurt

1 Lebanese cucumber, deseeded and diced

1 garlic clove, minced

½ lemon – juice and rind grated, roughly

½ tsp pepper

½ tsp salt

Method

1. Blend cucumber, garlic, lemon rind and juice, pepper and salt with yoghurt.

2. Pour Tzatziki into serving containers and refrigerate immediately.

3. For the crudités, place 3-4 pieces of each vegetable into a plastic cup with a lid.

4. Refrigerate immediately.

Muesli bars

Although this is an AMBER recipe, these bars are a healthier option than many store bought ones.

Makes 36

  • 6 cups of natural muesli
  • 1 cup of LSA (linseed, almond and sunflower seeds)*
  • 6 eggs
  • 2 tsp vanilla extract
  • 1 tsp cinnamon powder
  • ½ cup (120ml) olive oil
  • ¾ cup (180ml) honey

Method

1. Pre heat the oven to 160°C.

2. Combine muesli, LSA, vanilla, cinnamon, eggs, olive oil and honey in a large bowl until the ingredients are evenly mixed.

3. Spoon into 2 baking tins lined with baking paper.

4. Bake for 25 to 30 minutes until golden.

3. Cool, then cut out.

* If you have a nut free canteen, omit the almonds.