DYAN DAMRON - COACH D CONSULTING
Ranch Remix Rollups
Ingredients:
2 5.3-ounce containers plain Greek yogurt
2 t red wine vinegar, apple cider vinegar, or lemon juice
1 t garlic powder
½ t salt
½ t black pepper
½ cucumber, seeded and grated (about ¼ cup)
2 T fresh dill
Directions:
Add first five ingredients to a mixing bowl. Cut a cucumber in half, leaving ends intact. Then slice length-wise. Using a spoon, scoop out seeds. Holding the cucumber quarters by the end, grate into bowl, making sure to keep fingers safe from the grates. Using kid-friendly scissors, snip about 2 T of fresh dill into bowl. Whisk all ingredients together until well-mixed. Serve immediately, or keep in the refrigerator for up to a week. Use in tortilla with any meats, cheeses, nuts or toppings your family likes.
This is a tastier and healthier version of ranch dip/dressing. Greek yogurt is full of protein, calcium, and vitamins. Plus, it has half the sugar of conventional yogurt. Use colorful veggies or baked tortilla or pita chips as dippers. Or use in place of mayo on sandwiches and wraps.
This is a great opportunity to talk to kids about where food comes from - not just from a bottle in the store or from a drive-thru. Also, talk about the origin of food - this recipe comes from the Mediterranean, specifically Greece.
Roll-up Ideas:
Use a whole grain tortilla or use a rolling pin to roll out a slice of whole grain bread as the base.
Spread Ranch Remix (recipe above) on base. Add 1-2 slices deli chicken, then lay cucumber sticks and/or celery sticks and half a string cheese down the center.
Spread hummus on base and sprinkle with chopped cilantro. Add 1-2 slices roast beef, then lay bell pepper sticks and half a string cheese down the center.
Spread peanut butter on base and sprinkle with chopped celery leaves and raisins. Add slices of apple down the center.
Roll the base up as tightly as possible. You can slice in half for lunch size, or you can slice in fourths for cute "sushi" snacks.
