Dorm Room Gourmet

If Zorn Dining Commons is closed, your fresh out of flex money and you're looking for a healthier late night snack contrary to your usual cheesy bread and chicken kicker delivery try out some recipes from your fellow health science students.

Food Science 310 has been working on recipe modifications, said Karrie Kalich, assistant professor of health science. "The assignment was to convert a recipe to make it healthier in terms of food science principles," she said.

The students demonstrated their recipe modifications in from on students on the balcony of the D.C. May 22 as a closing to their projects. The project was sponsored by sedhexo and Sedhexo registered dietician, Rebecca Briggs. "Rebecca helped to plan and market it and sure it happens," said Kalich.

Their adjusted recipes had to meet four dietary guidelines set by the federal government, said Kalich. Students incorporated more whole grains, or fruits and vegetables, said Kalich.

English Muffin Pizza

Senior, Rae Simonoko & sophomore, Kristen Hartwell

Ingredients:

- 1 whole wheat English muffin - ½ cup of low fat or part-skim mozzarella cheese - ½ slices tomato or 2 tablespoons tomato sauce - ½ sliced pepper

Directions:

After slicing the English muffin, place the tomatoe or tomatoe sauce on each half. Add the shredded mozzarella cheese on each half of the English muffin. Top your pizza with fruit(pinapples), or vegetables (peppers or onions) if desired. Place the muffin on an aluminum foil baking sheet in a preheated over set at 350 degrees F or in a toaster over. Bake 5-10 minutes depending on desired crisp of the bread.

Go-Go Granola

Sophomore Samantha Blanchard and junior Halley Rust

Ingredients:

- 2/3 cup of slices almonds - 2 teaspoons cinnamon - ¼ cup vegetable oil - ½ cup maple syrup - 1 cup of raisins - 3 cups rolled oats - 1/3 cup hulled sunflower seeds - ½ teaspoon salt - 32 oz. fat fresh yogurt (you choice of flavor) - 1 pint fresh blueberries

Directions:

- Preheat oven to 350 degrees F. In a large mixing bowl mix: sliced almonds, cinnamon, vegetable oil, maple syrup, rolled oats and hulled sunflower seeds. Then spread the mixed ingredients evenly on a nonstick cookie sheet. Bake for 15 minutes until golden brown. Remove from over and allow it to cool. Mix raisins and granola with yogurt then add blueberries or favorite fruit on top.

Bean and Cheese Quesadillas

Sophomore Karri-Ann Greenhalge and sophomore Ryan Livingston

Ingredients:

- 2 whole grain 8 inch tortillas - ½ cup canned black beans - ½ cup fat free cheddar cheese - ¼ cup steamed sliced white mushrooms - ¼ cup steamed medium diced sweet onion - optional amount of medium salsa as topping

Directions:

Steam off the mushrooms and onions for 45 seconds in a microwave safe dish by adding 2 tablespoons of water and covering the dish with plastic wrap. Place one tortilla on a microwave safe plate and spread the cheese evenly about it. Scatter the beans evenly across the cheese. Then evenly distribute the mushrooms and onions. Place a second tortilla directly on top. Microwave for one minute or until the cheese is melted throughout. Finish by cutting the quesadilla into six even wedges. Top with salsa when desired.

Berry and Banana Parfait

Ingredients:

- 1 ½ cup low fat, vanilla, organic yogurt (StoneyFeild Farm recommended) - 1 large banana - 1 cup of sliced strawberries - ¾ cup of raspberries - ½ cup of granola - ½ cup of grapenuts

Directions:

Peel (when necessary) and slice fruit using a knife. Place fruit in medium size bowl and mix together. Place grapenut's and granola in a medium size bowl. Mix together. Using four, 1 ½ cup (8-12oz) serving dishes, layer the yogurt, fruit mix and cereal mix in even quantities. Example: Put yogurt in the bottom first, then place cereal on top of yogurt. The place another layer of yogurt and then place the fruit on top od the yogurt. Layers may be thick or think depending on preference. Layers may also be put in order of desire. Put in refrigerator or eat right away.

(Makes 4 servings)

Layered Mexican Snack Platter

Junior Litani Richard and sophomore Ali-Rose Cermak

Ingredients:

- 1 can (16oz) fat-free refried beans. - 2 tablespoons salsa - ½ cup fat-free sour cream - ½ cup shredded cheddar cheese - 1 small green onion (2 tablespoons) - ½ green pepper (2 tablespoons) - 12 Cape Cod blue corn tortilla chips

Directions:

In a small bowl stir refried beans and salsa until mixed. Spread in a thin layer on a 12 or 13 inch plate or pizza pan. Spread sour cream over the beans, leaving about 1 inch border of beans around the edge. Sprinkle cheese over sour cream. Sprinkle green onions and green pepper over the cheese. Serve immediately or cover with plastic wrap and refrigerate until ready to serve. Serve with blue corn chips.

(Serves 16)

Fettuccini Alfredo Recipe

Junior Meghan Lauer and Senior Danielle White

Ingredients:

- 2 ounces low-fat cream cheese - ¼ cup finely grated reduced-fat parmesan cheese - ¼ cup 1% milk - 1 cup whole-wheat fettuccini - ½ cup broccoli - 2 cups water

Directions:

Put the noodles and 1 ½ cups of water into a 2 cup or larger glass or microwave safe bowl. Microwave on high for two minutes, then stir, continue two minute cycles until the pasta is done. Drain the noodles. Put the broccoli and ½ cup water into a 2 cup or larger microwave safe measuring bowl. Microwave for two minutes then drain the remaining water. The mix the low-fat cream cheese and milk in a measuring cup and microwave for one minute. Stir until smooth, add reduced-fat parmesan cheese and continue to stir until smooth. Pour the Alfredo sauce into a shallow bowl. The add the noodles and broccoli. Toss and serve.

(Serves one)