Kelly chose:Melon Smoothie1 cup Frozen melon cubes
1/2 cup Low-fat milk
1/2 cup Nonfat or low-fat vanilla yogurt
1 cup Ice cubes (optional)
Dash Cinnamon

1. Use either cantaloupe or honeydew melon.
2. Place all ingredients, except cinnamon, into blender and blend until smooth.
3. Stir with spoon or fork to see if all ingredients have been blended.
4. Pour into glasses, and top with a dash of cinnamon shaken on top of each smoothie.
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Tuna Salad

One 6.5-oz can White tuna packaged in water
2 cup Mayonnaise
3 Tbsp Pickle relish
1/4 cup Celery, chopped
1/4 cup Onion, chopped (optional)

1. Drain water from tuna and put into a medium size bowl.
2. Add mayonnaise, pickle relish, celery, and onion to the tuna.
3. Mix well.

Hint: Make a tuna salad sandwich with whole wheat bread, lettuce and sliced tomato.

All recipes are from the ‘Fast Meals & Quick Snacks- A Cookbook For Teens.”
A publication made possible by the U.S. Department of Agriculture, Food Stamp Program, through the California Nutrition Network for Healthy, Active Families (an equal opportunity provider and employer), and the Sutter Memorial Hospital Adolescent Family Life Program, Sacramento, California.
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And Maleak chose: