This recipe uses easy-to-grow squash and arugula, so it's a perfect option for school garden projects.
3 medium crookneck Squash (summer squash), diced1 cup of canned diced Tomatoes with mild green chilies¾ cup low-fat Cream cheese½ cup finely shredded Cheddar cheese 8 whole-wheat Tortillas4 cups ArugulaSalt and pepper to taste
1. Add the diced crookneck squash to a microwave safe dish and season with salt and pepper to taste. Cover with plastic wrap and microwave for 4 to 6 minutes on high, or until tender. Stir every 2 minutes. Drain any liquid from the bowl.2. Mix in the cream cheese and cheddar cheese and stir until the cheese is smooth and blended into the squash. 3. Drain the liquid from the canned tomatoes and stir into the bowl.4. Spoon the mixture onto whole-wheat tortillas and top with arugula.5. Roll the tortilla up into a wrap and serve.
The Squash, vegetable and cheese mixture also makes for a delicious and healthy dip or tostada topping if you do not want to “package” up in a wrap.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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