Back to school nutrition is important! (Read THIS story for easy tips on getting young kids to eat right at school and home, including an easy lunch idea.) Here's a recipe from Regan Jones, registered dietitian at Cabot Cheese and mom of two boys ages 4 and 8 months:
Breakfast Pinwheels.
Makes 4 servings
- 2 ounces low-fat cream cheese
- 1/4 cup fat-free ricotta cheese
- 2 ounces Cabot 75% or 50% Reduced Fat Sharp Cheddar, grated (about 1/2 cup)
- 2 teaspoons powdered Ranch dressing mix
- 4 large whole-wheat tortillas
- 12 slices Canadian bacon
1. Combine cheeses and dressing mix; divide evenly among tortillas, spreading to edges. Place three bacon slices along center of each tortilla.
2. Roll up tortillas tightly. Wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight.
3. Remove from refrigerator and cut crosswise into 3/4-inch-thick slices to serve.
Check out more recipes that kids will enjoy from Cabot Cheese HERE.
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