Garden Cottage Crunch Food

GRAB & GO COTTAGE CRUNCH

Steps:

• Place peaches on small plate.
• Top with cottage cheese and cereal.

SWEET AND CRUNCHY GARDEN SALAD

Steps:

• Mix the almonds with 1/4 cup of the sugar in a medium saucepan. Cook over medium heat, stirring as the sugar melts and the almonds brown. Carefully spread the almonds on an ungreased baking sheet to cool, using a metal spatula; the nuts will be very hot. When completely cooled, break the candied almonds into tiny pieces.
• Tear the iceberg and romaine lettuce into pieces and transfer them to a salad bowl. Cover and refrigerate if not serving immediately.
• Combine the oil, vinegar, remaining 1/4 cup sugar, and the parsley, salt, pepper and cayenne in a bowl, and mix well. Chill covered, in the refrigerator, until ready to serve.
• Combine the lettuce, sliced green onions, candied almonds and orange segments in a large salad bowl. Just before serving, toss the salad with enough dressing to coat the greens.

GRAB & GO COTTAGE CRUNCH

Steps:

• Place peaches in 12 oz cup; top with layers of cottage cheese and cereal.
• Serve immediately or cover and refrigerate until ready.

GARDEN COTTAGE CRUNCH!

Steps:

• Place cottage cheese in a sieve and press to remove some of the moisture.
• Mix the bell pepper, carrot, tomato, lemon juice, green onion, basil, lemon zest, and onion salt in a medium bowl. Add black pepper to taste. Gently fold cottage cheese into the vegetable mixture.
• Place a lettuce leaf on each tortilla.
• Divide the cottage cheese mixture among the lettuce leaf lined tortillas and wrap.
• Enjoy immediately!
• How to wrap:.
• If tortilla is stiff, warm slightly(about 15 seconds) to make more flexible. Fold the right and left edges of the tortilla over the filling, toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling.