Journal as: 1/2 serving low-fat crackers and 1/2 serving cheese. 10 reduced-fat wheat crackers (reduced-fat Triscuits can also be used) 10 thin slices of reduced-fat cheddar cheese 5 or more slices of light salami or sliced deli turkey 10 slices of black olives (if desired)
Set out 10 wheat crackers on serving plate.
Carve out 10 pumpkins from the slices of cheddar cheese using an open 2-inch pumpkin cookie cutter. Set a pumpkin on each cracker.
Carve a half slice of salami into two eyes, a nose and a mouth and place on the cheese pumpkin. You can use a black olive slice for the mouth if desired.
Serve and ENJOY!
Makes 5 servings (2 crackers each) Per serving: 96 calories, 8 g protein, 6 g carbohydrate, 5 g fat, 1 g fiber, 250 mg sodium.
Monster Fingers and Green Goblin Goo
Journal as: 1 serving "vegetables with 1 teaspoon fat." 1 cup baby carrots About 10 pitted black olives (cut in half lengthwise) 1/4 cup light cream cheese 1 cup celery sticks (and/or 1 cup lightly micro-cooked and chilled asparagus spears if desired) 1/4 cup almond slices 3 drops green food coloring 1 cup jicama sticks 1/4 cup dried cranberries 1/3 cup bottled light ranch dressing (i.e. Light Done Right) 5 drops (add more if desired) green food coloring
Glue a black olive half onto each baby carrot using cream cheese as the glue. Arrange on serving plate.
Add almond slices to a small zip-top bag and sprinkle 3 drops of green food coloring over the top, seal well, and shake like crazy to color the almond slices green. Glue a green almond slice onto each celery stick or asparagus spear using cream cheese as the glue. Arrange on serving plate with the carrot fingers.
Glue a large dried cranberry onto each jicama stick using cream cheese as the glue. You can add red spots on the jicama stick with red food coloring if desired. Arrange them on the serving plate with the rest of the monster fingers
Add the ranch dressing to a dip bowl. Stir in 5 drops of green food coloring--mix by hand until well blended. Serve it with the monster fingers!
Makes 6 servings Per serving: 95 calories, 3 g protein, 10 g carbohydrate, 5.5 g fat, 3 g fiber, 216 mg sodium.View Thread
WebMD is testing a new type of community -- WebMD Challenges -- and we'd love for you to help us test and have some fun while you're doing it.
The Healthy Plate Recipe Challenge will start on Monday, Oct. 3rd, and will last for 6 weeks. The challenge is geared up to help us all add more veggies and fruits to our daily diets by sharing fun and yummy recipes.
Check out the new board now, read "How to Take Part" , and then jump in on Monday and get started!
To encourage Americans to make half their healthy plates fruits and veggies, the USDA is challenging all of us to submit videos of our own creative and cost-conscious ideas . The winners will be chosen by a combination of a panel from the USDA and through public voting. A total of $9,000 in prizes will be awarded in the following categories:
Tips for Kids Tips When Eating at Home Tips When Eating Away from Home
You can submit your videos from now until November 15, so pull out your camera and film your healthy plate masterpiece.View Thread
Earlier today, the USDA unveiled the new "My Plate" icon that replaces the out-dated food pyramid.
This will be the beginning of an increased effort to bring more attention to the recently updated USDA/HHS Dietary guidelines. The colorful plate is a much simpler visual guide to how much of each food group we should eat on a daily basis. For your convenience, WebMD has designed a printable version of the plate for our members. We hope you'll print it out and hang it on your fridge and also share it with your friends and family.