Ingredients

• 1 ? Tbsp. olive oil
  
• 1 clove garlic, crushed
• 1 Tbsp. finely minced fresh basil
  
• 8 ?-inch slices, crusty hearth style bread
  
• 16-24 fresh basil leaves, enough to cover bread slices
  
• 4 medium red ripe tomatoes, stem end removed
• Salt (optional)
• Fresh
  ground black pepper
  

Directions

1. Gently heat oil and garlic in small skillet over MEDIUM heat.
   
2. Add minced basil and stir well.
   
3. Remove from heat, allow to cool.
   
4. Lightly toast slices of bread and brush lightly with flavored, cooled oil.
   
5. Place oil-side up and layer with fresh basil leaves, about 2 or 3 per toast.
   
6. Slice tomatoes and arrange slices over basil leaves.
   
7. Sprinkle with optional salt and a grinding of fresh black pepper.
   
8. Serve immediately. 

Optional ingredients are not included in dietary analysis.


Each serving provides: An excellent source of vitamin A, vitamin C and calcium,
and a good source of potassium and fiber.

Nutrition Facts

Amount per Serving

Calories: 182

Carbohydrates: 26g

Total Fat: 6.8g

Cholesterol: 0mg

Saturated Fat: 1.1g

Dietary Fiber: 3g
 % of Calories from Fat: 33%

Sodium: 241mg

Protein: 5g

Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe
meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards
that maintain fruits and vegetables as healthy foods.

Ingredients

• 8 oz pork tenderloin
• 1 Tbsp olive oil
• 1 garlic, clove, minced
• 1 cucumber, peeled and diced
• 1/2 tsp dill, dried
• 1 green pepper, thinly sliced
• 1 cup spinach, shredded
• 2 tsp Dijon mustard
• 1 Tbsp lemon juice
• 1/2 tsp oregano, dried
• 1 cup sour cream, nonfat
• 1 red onion, thinly sliced into rings
• 4 pita breads, halved
• 8 cherry tomatoes, halved

Directions

1. In a small bowl, combine the cucumbers, sour cream and dill. Refrigerate until needed.
2. Cut the pork across the grain into 1/2-inch cutlets, then slice each piece into
   thin strips. 
3. In a large bowl, combine the mustard, oil, lemon juice, garlic
   and oregano.
4. Add the pork and toss well to coat all the pieces. Let stand about 10 minutes.
5. Coat a large no-stick frying pan with no-stick spray and place over medium heat
   for 3 minutes.
6. Working in bunches to avoid overcrowding in the pan, add the pork and sautŽ for
   about 3 minutes or until cooked through. Transfer to a plate. Place peppers and
   onions in a 9″ glass pie plate.
7. Cover with vented plastic wrap and microwave on high for 3 minutes or until soft.
8. Add the onions and peppers to the pan; sautŽ for 3 minutes, or until lightly browned.
9. Top pork mixture with peppers and onions.
10. Line the pita pockets with the spinach. Add the pork mixture.
11. Top each sandwich half with a tomato and some cucumber sauce.

Nutrition Facts

Serving Size:1/4 of recipe

Amount Per Serving Calories 310 Calories
from Fat 80 % Daily Value (DV)*

Total Fat 9g 14%

Saturated Fat 3g 13%

Cholesterol 60mg 20%

Sodium 350mg 15%

Total Carbohydrate 35g 12%

Dietary Fiber 5g 20% Sugars 9g Protein 26g Vitamin A 120% Vitamin C 90% Calcium
20% Iron 20% * Percent Daily Values are based on a 2,000 calorie diet.

Diabetic Exchange**

Fruit: 0

Vegetables: 2

Meat: 2

Milk: 1

Fat: 1

Carbs: 1

Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore,
partial exchanges are not included.



Source: 5 A Day for Better Health: cdc.gov

Ingredients

• 4 oz, fat-free cream cheese, softened
  
•  12 fresh apricots, halved
  
• 1/4 cup, pistachios, finely chopped
  

Directions

1. Stir cream cheese until smooth; pipe or spoon into apricot halves
2. Sprinkle
   tops with pistachios
3. Serve as an appetizer, snack, or dessert

Nutrition Facts

Serving Size: 1/12 recipe

Amount Per Serving

Calories 40

Calories from Fat 15 % Daily Value (DV)*

Total Fat 2g 2%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 50mg 2%

Total Carbohydrate 5g 2%

Dietary Fiber 1g 4%

Sugars 3g

Protein 2g

Vitamin A 15%

Vitamin C 6%

Calcium 2%

Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet.

Diabetic Exchange**

Fruit: 0

Vegetables: 0

Meat: 0

Milk: 0

Fat: 0

Carbs: 0

Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore,
partial exchanges are not included.

Source: 5 A Day for Better Health: cdc.gov

Ingredients

• 1 medium italian eggplant cut into ? inch slices

• 1 Tbsp. salt

• 1 ? Tbsp. olive oil

• 2 cloves garlic, crushed

• 3 Tbsp. finely minced fresh basil

• 8 (? inch) slices, crusty bread

• 4 medium ripe tomatoes

• fresh ground black pepper

• ? cup crumbled Feta cheese (optional)

Directions

1. Do not peel eggplant.
2. Remove end and cut into ?-inch slices.
3. Sprinkle
   both sides with salt and allow to rest for 10 minutes.
4. Thoroughly rinse slices
   to remove all salt and drain on absorbent paper.
5. Combine olive oil and garlic
   and lightly brush each slice.
6. Grill over MEDIUM HIGH heat on gas grill or broil
   under broiler.
7. When soft, remove immediately and sprinkle with basil.
8. Meanwhile, slice tomatoes into ¬Ö -inch thick slices and season with black pepper.
9. Arrange tomatoes and eggplant on 4 slices of bread. Season with pepper and add crumbled
   Feta cheese, if desired.
10. Top with second slice of bread and serve immediately.
    

Each serving provides: An excellent source of vitamins A and C, folate, potassium
and fiber, and a good source of magnesium.

*Optional ingredients are not included in dietary analysis.

Nutrition Facts

Amount per Serving

Calories: 272
% of Calories from Fat: 25%
Total Fat: 7.9g Cholesterol: 0mg

Saturated Fat: 1.4g

Carbohydrates: 44g

Dietary Fiber: 8g 

Sodium: 361mg

Protein: 8g

Credit: Recipe courtesy of Produce for Better
Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control &
Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy
foods.

Ingredients

• 6 whole wheat hamburger buns
• 6 large Portobello mushrooms
• 6 large red bell peppers
• 6 slices red onion, sliced 1/2 inch thick
• 1/2 cup low fat Mozzarella cheese, shredded

Directions

1. Begin by grilling all the vegetables carefully so they do not fall apart.
   
2. Once the vegetables are grilled, place them on the bottom half of the buns.
   
3. Sprinkle the veggies with the cheese letting them melt onto the veggies.
   
4. Place the top on your sandwich. If desired, wrap whole sandwich in aluminum foil
   and place on warm grill to melt the cheese even more.
   
5. Serve warm with carrots and cucumbers as sides. 

Nutrition Facts

Serving Size: 1/6 of recipe

Amount Per Serving Calories

190 Calories from Fat 20 % Daily Value (DV)*

Total Fat 3g 4%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 280mg 12%

Total Carbohydrate 36g 12%

Dietary Fiber 7g 28%

Sugars 8g

Protein 9g

Vitamin A 190%

Vitamin C 520%

Calcium 15%

Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet.

Diabetic Exchange**

Fruit: 0

Vegetables: 3

Meat: 0

Milk: 0

Fat: 0

Carbs: 1

Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore,
partial exchanges are not included. Source:
5 A Day for Better Health: cdc.gov

Recipe Summary

Ingredients

Directions

Nutrition Facts

Serving Size 1 sandwich Amount Per Serving Calories 330 Calories from Fat 30   % Daily Value (DV)* Total Fat 4g 5%  Saturated Fat 1g 5%  Trans Fat 0g 0% Cholesterol 35mg 12% Sodium 370mg 15% Total Carbohydrate 37g 12%   Dietary Fiber 6g 24%   Sugars 14g   Protein 38g Vitamin A 40% Vitamin C 20% Calcium 15% Iron 20% * Percent Daily Values are based on a 2,000 calorie diet. Diabetic Exchange** Fruit: 0 Vegetables: 0 Meat: 4 Milk: 0 Fat: 0 Carbs: 2 Other: 0 ** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included. Source:  cdc.gov