School Files

In: People

Submitted By czytalento
Words 551
Pages 3
Talento, Czyrelle M. October 17, 2013

1. Deviled Eggs Yield: serves 16 (serving size: 1 egg half)
Nutritional Information
Calories per serving: 34
Calories from fat: 38%
Fat per serving: 1.4g
Saturated fat per serving: 0.4g
Monounsaturated fat per serving: 0.5g
Polyunsaturated fat per serving: 0.2g
Protein per serving: 2.7g
Carbohydrates per serving: 2.5g
Fiber per serving: 0.2g
Cholesterol per serving: 53mg
Iron per serving: 0.2mg
Sodium per serving: 123mg
Calcium per serving: 13mg
* 8 hard-boiled large eggs, shells removed * 1/4 cup plain fat-free yogurt * 2 tablespoons low-fat mayonnaise * 2/3 cup cooked cubed peeled baking potato * 1 teaspoon curry powder * 1/2 teaspoon salt * 1/2 teaspoon grated peeled fresh ginger
• 1/8 teaspoon hot pepper sauce
• 2 tablespoons chopped green onions (optional)

Slice eggs in half lengthwise; remove yolks and reserve 4 whole yolks for another use.
Combine yogurt and next 6 ingredients (through hot pepper sauce) in a medium bowl; mash with a fork. Add remaining yolks; beat with a mixer at high speed until smooth. Spoon about 1 tablespoon yolk mixture into each egg-white half. Cover and chill 1 hour. Garnish with green onions, if desired.
Note: To perfectly center the yolks before hard-boiling the eggs, wrap a rubber band around your egg carton and refrigerate the carton on its side for several hours or overnight.

2. Ginger and Carrot Soup
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 2 hours
Yield: Serves: 8 (serving size: 1 cup)
Nutritional Information
Calories per serving: 114
Fat per serving: 5g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per…...

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