Cauliflower Puree

Cauliflower Puree Prep time: 1-2 mins Cook time: 6-7 mins Ingredients ? 1 bag (16oz) frozen Birds Eye® Frozen Cauliflower Florets ? 1/3 cup sour cream ? 2 tbsps chopped parsley Instructions Cook the cauliflower in simmering water for 6-7 minutes, then drain. Puree the cauliflower with the sour cream and parsley. Tips This is great as a vegetable or the perfect alternative to mashed potatoes. Serving Suggestions Serve warm. Nutrition Facts Serving Size Servings 4 Calories 70 %DV Total Fat 4 g 6 % Sat. Fat 3 g 15 % Cholesterol 15 mg 5 % Sodium 35 mg 1 % Carbs 6 g 2 % Fiber 3 g 12 % Protein 3 g 6 % Vitamin A 6 % Vitamin C 100 % Calcium 4 % Iron 4 %

Carrots Puree Servings: 2 1 Carrot 1/4 ts Sweet butter Scrub the carrot thoroughly and chop into pieces. Put in a small saucepan and cover with plenty of water. Boil until the carrot is very tender and mushy (about 30 minutes). Place the carrot in your blender or food processor and add the butter and a little bit of the cooking water. Blend until smooth. Serves 2-6

APPLE NUT BAKE Yield: 6 servings 4 oz Cooking apples 2 ts Orange juice 1 Egg yolk 1 tb Ground almonds 1. Peel, core and slice the apple, and cook with the orange juice until soft. 2. Mash or puree, stir in the egg yolk and almonds, and bake at 350F for 15 min or until set. Serve hot or cold. To vary: Use other fruit in season.

Cheese-Puff Potatoes Servings: 2 1 Baked potato (scrubbed, -pierced with a fork and Baked 3/4 - 1 hour at 450oF) 1/2 ts Butter (optional) 1 Egg 2 tb Shredded mild cheese* 1 ts Wheat germ Scoop potato out and mash in a bowl. Whip egg in a separate bowl and add to potato mixture. Beat in butter, milk, cheese and add wheat germ. Carefully spoon back into potato shell, and fold a small piece of foil around bottom of potato to prevent leakage. Place in preheated, 350 o oven for 15 minutes. To make ahead, cover and refrigerate without baking. When ready to serve, place uncovered potato in 350 o oven for 20 minutes. Serves 2-4

CHICKEN AND PEACH DELIGHT Yield: 10 portions 1/2 c Cooked boneless chicken, -chopped 1/4 c Cooked brown rice 1 Ripe peach 1 tb Peach juice 1 tb Milk 2 ts Wheat germ Mix all ingredients together and chop roughly in a food processor or blender.

Creamed Chicken & Potato Servings: 1 2 ts Sweet butter or margarine 1 ts Unbleached flour 1/4 c Lowfat milk 1/4 c Chicken, cooked, boned and -shredded 1/4 Potato, baked and cubed 1 tb Grated white cheddar cheese Melt butter in small heavy pan over low heat. Stir in flour and blend well. Add milk and stir until smooth. Cook over low heat until mixture begins to thicken, then add chicken and potatoes and stir for about 2 to 3 minutes more or until heated through. Feel free to add a few vegetables. Add cheddar and stir until melted. Serves 1-3