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bugs on a log

Bugs on a Log

Kids and adults can create their own combinations of the ingredients for a fun and healthy snack activity.

Makes 1 serving.


  • "Logs"
  • 1 celery stalk (Cut into 3 pieces)
  • apple slices
  • carrot, raw (Sliced lengthwise and cut into 3 pieces)
  • Spread
  • 1 tablespoon cream cheese, low fat (Cream Cheese (spread)
  • cheese spread, low-fat (with pimiento)
  • "Bugs"
  • 1 tablespoon raisins (regular or golden)
  • whole grain cereal
  • peanuts (chopped)


  1.  Wash hands with soap and water.

  2.  Choose one "log" option, top with a spread and sprinkle with a "bug."

For nutrition information, please visit Bugs on a Log at USDA’s MyPlate Kitchen.

turkey burgers

Turkey Burgers

Lemon juice give these zesty burgers a real treat for your next cookout. Serve with tomatoes, lettuce, onion, and a whole wheat bun to boost your veggie and whole grains for the day.

Makes 4 servings.


  • 1 pound turkey, ground (85% lean)
  • 2 onion (medium)
  • 3 tablespoons lemon juice (or 1 lemon juiced)
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon parsley (dried or fresh)


  1. Wash hands with soap and water.
  2. Chop onions.
  3. Combine onions, turkey, lemon juice, Worchestershire sauce and parsley. Mix well.
  4. Shape mixture into four patties.
  5. Fry in a pan on medium heat or grill until internal temperature reaches 165 degrees F.

For nutrition information, please visit Turkey Burgers at USDA’s MyPlate Kitchen.

tastee burgers

Tastee Burgers

These yummy vegetarian burgers are made from lentils and are loaded with protein.

Makes 8 servings.


  • 1 1/4 cups lentils
  • 3 cups water
  • 1 cup onion (chopped)
  • 1 cup carrot (grated)
  • 3 cups bread crumbs (fresh)
  • 1 egg
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano (crumbled leaf)
  • 1/2 teaspoon salt
  • 3 tablespoons margarine
  • 4 ounces cheddar cheese (sliced)


  1. Wash hands with soap and water.
  2. Place lentils in a colander, rinse in cold water and drain.
  3. In a medium saucepan, bring water to a boil. Add lentils, reduce heat to low, cover and cook for 15 minutes.
  4. Add onion and carrots. Cook 15 minutes more or until lentils are tender.
  5. Remove from heat and cool slightly.
  6. Stir in bread crumbs, egg, garlic powder, oregano and salt.
  7. Melt margarine in large skillet. Drop lentil mixture by rounded 1/2 cupfuls into hot margarine. Flatten mounds into patties and cook until firm and golden brown on both sides.
  8. Top each patty with a thin slice of cheese.
  9. Serve immediately.
  10. Refrigerate leftovers within two hours.

For nutrition information, please visit Tastee Burgers at USDA’s MyPlate Kitchen.

italian pasta

Italian Pasta Salad

Fresh and crunchy broccoli, carrot, bell pepper, and green onion, make this easy and delicious pasta salad burst with flavor! 

Makes 8 servings.


  • 4 cups pasta, cooked
  • 2 cups broccoli (blanched, pieces)
  • 1 cup carrot (cooked, slices)
  • 1/2 cup red pepper (strips)
  • 1/4 cup green onion (sliced)
  • 1/2 cup Italian salad dressing, light or reduced fat (can use 1/2 to 3/4 cup)


  1. Wash hands with soap and water.
  2. Mix all ingredients together.
  3. Refrigerate for about 30 minutes before serving.

For nutrition information, please visit Italian Pasta Salad at USDA’s MyPlate Kitchen.

baked beans

Baked Beans

Double or triple this easy recipe to feed a crowd. It’s perfect for a picnic or potluck.

Makes 6 servings.


  • 1 1/2 cups navy, kidney or lima beans (dry, sorted and rinsed)
  • 2 cups water
  • 2 cups apple juice
  • 1 teaspoon salt
  • 2 tablespoons molasses
  • 1/2 cup ketchup
  • 2 teaspoons vinegar
  • 1 teaspoon mustard (dried)


  1. Wash hands with soap and water.
  2. Combine apple juice and water. Bring to a boil.
  3. Add beans and simmer for 2 1/2 hours until beans are tender.
  4. Drain beans, reserve the liquid.
  5. Put beans and other ingredients in greased baking dish.
  6. Cover and bake at 250° for 3 to 4 hours.
  7. Uncover the last hour of baking and add some reserved liquid if beans become dry.

For nutrition information, please visit Baked Beans at USDA’s MyPlate Kitchen.

fresh fruit with yogurt dip

Fresh Fruit with Cinnamon Yogurt Dip

Vanilla yogurt with cinnamon makes a delicious dip for your favorite fruits. Use low-fat yogurt for an even healthier option.

Makes 4 servings.


  • 1 apple
  • 1 orange
  • 1/4 cup orange juice
  • 1 cup vanilla yogurt (low-fat)
  • 1/2 teaspoon cinnamon


  1. Wash hands with soap and water.
  2. Core and slice the apple.
  3. Slice banana into thin circles.
  4. Peel the orange and break it into sections.
  5. Pour the orange juice into a small bowl.
  6. Dip the fruit pieces into the orange juice to prevent browning.
  7. Arrange on a plate.
  8. Mix the yogurt and cinnamon in a small bowl.
  9. Put the bowl of yogurt and cinnamon next to the fruit. Use it as a dip for the fruit. 

Note: Try making this with other favorite fruits.

For nutrition information, please visit Fresh Fruit with Cinnamon Yogurt Dip at USDA’s MyPlate Kitchen.

a glass of lemonade with a reusable straw in it

Flavored Water

Try this refreshing flavor combination of watermelon, lime, and mint, or create your own!

Makes 8 servings.


  • Ingredients

  • 1 lime
  • mint leaves, 5 (optional)
  • 2 quarts of water


  1. Wash hands with soap and water.
  2. Wash all produce.
  3. Slice limes into thin pieces.
  4. Tear mint leaves.
  5. Add all ingredients plus enough cold water to a fill a 2-quart pitcher. Chill overnight in the refrigerator for the most flavor, and store in the refrigerator until ready to drink. The fruit will stay fresh in the water for up to 48 hours after being prepared.
  6. After you drink the water, you can eat the fruit or blend it into a smoothie!

Notes -Try these refreshing flavor combinations, or create your own!

Watermelon Lime                            

1 cup watermelon, cut into small pieces                          

1 lime                                               

5 mint leaves (optional)

Cucumber Lemon (or Lime)

1/2 cucumber, cut into thin slices

1 lemon or lime, cut into thin slices

Pineapple Grape                             

1 cup canned diced pineapple      

Pineapple juice from can             

1 cup grapes, slice in half

Berry Kiwi (or Orange)

10 strawberries or blackberries, remove tops of strawberries and and slice into small pieces

1 kiwi (peel removed) or 1 orange, cut into thin slices

For nutrition information, please visit Flavored Water at USDA’s MyPlate Kitchen.