Davis Senior High School
Teen Health Awareness Club
Healthy Recipes to try. Eat well and enjoy!
The following favorite recipes have been enjoyed (and modified) by DHS students. Thanks to everyone who contributed to this page.
Scrambled Eggs with Vegetables
Ingredients:
1 Tbsp Olive or canola oil
1 medium Onion, chopped
1/2 medium Green pepper, diced
1/2 medium red pepper, diced
1 green or yellow squash, diced
2 cup cleaned and sliced mushrooms
2 oz cheddar cheese
8 large Eggs
1/2 tsp Salt
1/4 tsp Pepper
Directions:
1. Heat 1/2 Tbsp of the oil in a medium skillet.
2. Add the onion, peppers, and mushrooms and sauté over medium heat for 8 to 10 min
3. Add shredded cheddar cheese until melted.
Remove from the skillet and put into a bowl. Set aside.
4. Beat the eggs with the salt and pepper.
5. Heat the remaining 1/2 Tbsp of oil in the skillet, over medium heat.
6. Pour in the eggs and cook, stirring, until almost set, about 2 minutes.
7. Stir in the vegetable and cheese mixture and serve immediately.
Makes about 4 servings.
Avocado Toast with Egg
for students on the run!
You will need:
1. Two slices of whole-grain bread, lightly toasted.
2. Top with smashed avocado
3. Sprinkle with salt and pepper. 4. Top with two sunny-side-up eggs.
Eat and enjoy!
Pasta Salad with Tuna
Ingredients:
---12.5 oz can Water packed tuna
----3 cups Uncooked pasta (elbow macaroni, shell or corkscrew)
----3 stalks Celery
----1 small Red or white onion
----2 cups Frozen peas, thawed
STEPS:
1. Fill a medium-size pot with water and bring it to a boil on high heat.
2. Add pasta and cook on medium-high heat for 10 minutes. Stir every 2 to 3
minutes to prevent the pasta from sticking.
3. Open the can of tuna, drain and place it in a large bowl.
4. Chop the onion and celery. Mix with the tuna.
Dressing:
3/4 cup mayonnaise made with olive oil.
1/2 cup greek yogurt
1 Tbsp Vinegar (apple cider or plain)
Ground pepper to taste
5. Mix the dressing ingredients together in a small bowl. Add the
dressing to tuna and mix well.
6. Drain the pasta. Add to the tuna mixture.
7. Rinse and drain the peas. Add to the tuna and pasta. Stir to mix all
ingredients.
8. Chill before serving.
Makes 4 servings.
Oatmeal Raisin Cookies
This is an oatmeal raisin cookie developed to use vegetable oil instead of butter or saturated fats.
Original recipe makes 4 dozen
Original Recipe by Cal Schroeck
Ingredients:
-
1 cup canola oil
-
1 cup packed brown sugar
-
2 eggs
-
1 teaspoon vanilla extract
-
1 cup all-purpose flour (can add up to 1.5cups of flour to make a thicker chewier cookie)
-
1/2 teaspoon baking soda
-
1/2 teaspoon salt
-
1 teaspoon ground cinnamon
-
1/4 teaspoon ground nutmeg
-
4 cups rolled oats (can add extra oats up to 5 cups to make a drier cookie)
-
1 cup raisins
-
Directions:
-
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
-
In a large bowl, mix canola oil, brown sugar, eggs and vanilla until well blended. Combine the flour, baking soda, salt, cinnamon and nutmeg; stir into the sugar mixture. Mix in the oats and raisins ( can add instead of raisins dried cranberries or dried blueberries ) last. Drop by rounded spoonfuls onto the prepared cookie sheet.
-
Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.