Recipes

• 4 medium apples
• ¼ cup quick-cooking oats
• ¼ cup all-purpose flour
• ½ cup brown sugar
• 1 tablespoon cinnamon
• ¼ cup margarine

• Wash your hands with soap and water.
• Preheat the oven to 350°F.
• Lightly grease the bottom and sides of a 9 × 9-inch baking pan.
• Remove the cores from the apples and slice them.
• Arrange the sliced apples evenly in the bottom of the baking pan.
• Cut the margarine into small pieces and place in a medium bowl.
• Add the oats, flour, brown sugar, and cinnamon.
• Use two knives or a pastry cutter to cut the margarine into the mixture until it resembles small crumbs.
• Sprinkle the oat mixture evenly over the apples.
• Bake for about 20 minutes, or until the apples are tender and the topping is lightly browned.
• Allow to cool slightly before serving.

Nutrition Highlight:

• Apples and oats provide fiber, which supports digestive health and can help with fullness. Using oats in the topping adds whole-grain nutrients while apples provide vitamins, minerals, and beneficial plant compounds.

Make It Your Own:

• Use any variety of apples you have available. Add a pinch of nutmeg or pumpkin pie spice for extra flavor. Substitute whole-wheat flour for some or all of the all-purpose flour. Add chopped nuts or seeds to the topping for extra crunch and healthy fats. Fresh or frozen apples can be used; frozen apples may require a little additional baking time.

Storage:

• Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in the oven or microwave before serving.

• 2 medium zucchini, sliced into sticks
• 1½ cups crushed crackers, such as plain, whole-grain, or cheese-flavored crackers
• ½ cup all-purpose flour
• 2 eggs
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• ½ cup marinara sauce, for dipping

• Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
• Place the crushed crackers in a shallow bowl. In a separate bowl, combine the flour, garlic powder, paprika, and black pepper. In a third bowl, whisk the eggs.
• Coat each zucchini stick in the seasoned flour, then dip it in the egg, and finally coat it with the crushed crackers.
• Arrange the zucchini in a single layer on the prepared baking sheet, leaving space between each piece.
• Bake for 10–12 minutes, then carefully flip the zucchini. Continue baking for another 10–13 minutes, or until golden and crisp.
• Serve with marinara sauce for dipping.

Nutrition Highlight:

• Zucchini provides fiber, vitamin C, and potassium while the egg adds protein. Using a vegetable as the base and a crunchy cracker coating makes it an easy way to add more vegetables to a meal or snack.

Make It Your Own:

• Use any type of crackers you have on hand, including whole-grain, plain, or cheese-flavored crackers.
• Try different seasonings such as Italian seasoning, chili powder, or dried herbs.
• Use ranch dressing, yogurt dip, or another favorite dipping sauce instead of marinara.
• Yellow summer squash can be used in place of zucchini.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to help restore crispness.