Girl Scouts of River Bluffs Council

October 2007 Notes to Leaders

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95th Anniversary Cookbook Showcase

 

Picture provided by Benaim, Junior Troop #224

Picture provided by Hannah, Junior Troop #442

       

Chocolate Raspberry Frostie

Provided by: Troop #2411 - Junior Girl Scouts – Mattoon, IL

Ingredients:

  • 1 pint chocolate non-fat frozen yogurt

  • ½ cup 1% or skim milk

  • ½ cup fresh or thawed frozen raspberries

  • 2 teaspoons raspberry syrup

    •

    Directions:

    Puree frozen yogurt, milk, raspberries, and syrup in a blender. 

    Serves: 4

    Nutrition information per serving: 132 calories; 0g total fat;  28g carbohydrates.

     

    Halloween Crazy Mixed-Up Snack Mix

    Provided by: Troop #498 - 1st Year Brownie – Mt. Olive, IL

    Ingredients:

  • 2 ½ cups corn chips

  • 1 cup candy corn

  • 1 cup pretzel sticks

  • 1 cup peanuts

    •

    Directions:

    1. In serving bowl, combine corn chips, candy corn, pretzel sticks, and peanuts.

    2. Store in re-sealable plastic bag or airtight container for up to 2 weeks.

    Serves: 8-10

    Nutritional information per serving: 227 calories; 12g total fat (2g saturated fat); 0mg. cholesterol; 234mg. sodium; 25g carbohydrates; 2g fiber; 6g protein.

    Low-Carb Taco Salad Supreme

    Provided by: Troop #442 - Junior Girl Scouts – Germantown, IL

    Ingredients:

  • 1 lb. ground beef

  • ½ cup chopped onion

  • 2 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • ½ teaspoon salt

  • ½ cup salsa, divided

  • 6 cups packed romaine lettuce, torn or sliced

  • 1 large tomato

  • 1 cup (4 ounce) shredded Mexican cheese blend or taco cheese, divided

  • 2 tablespoons canola oil

  • 1 ripe avocado, peeled, seeded, & diced

  • ½ cup sour cream

    •

    Directions:

    1. Brown ground beef with onions in a large skillet; pour off drippings.

    2. Add garlic, cumin, chili powder, and salt. Cook 1 minute, stirring frequently.

    3. Stir in ¼ cup salsa; cook and stir 1 minute. Remove from heat.

    4. Combine lettuce, tomato, ½ cup cheese in large bowl. Combine remaining ¼ salsa and oil in small bowl.

    5. Add salsa mixture to salad; toss well.

    6. Divide salad among 4 serving plates. Spoon meat mixture evenly over salad; top with remaining ½ cup cheese, avocado, and sour cream.

    Serves: 4

    Nutrition information per serving (Serving size: 2 cups of salad with 2/3 cup meat mixture, 2 tbsp. cheese and 1 tbsp. sour cream): 584 calories; 47g total fat (17g saturated fat); 30g protein; 5g. fiber; 11g carbohydrate; 668 mg. sodium.

    October 2007 Notes to Leaders

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