1 cup grapefruit
1 cup pineapple chunks
1 tablespoon cornstarch
1 teaspoon low-sodium soy sauce
1 pound chicken tenders
1 medium clove garlic, minced
1/2 teaspoon oil
3/4 cup snow peas, trimmed
1/4 cup green onion, sliced
1. Peel and section grapefruit over a bowl; reserve juice.
2. Drain pineapple, reserving juice.
3. Combine juices and add enough water to make one cup of
liquid.
4. Combine with cornstarch and soy sauce.
5. In a large skillet, sprayed with nonstick cooking spray, stir
fry chicken tenders with garlic and oil over high heat for 5
minutes.
6. Add snow peas and cornstarch mixture and cook, stirring
until thickened.
7. Add grapefruit sections, pineapple chunks and green onions
and sauté until evenly heated.
8. Serve over rice.
Makes 11 servings for 3-5 year
olds at lunch/dinner.
 Fruit/Vegetable
 Meat/Meat Alternate
Source and photo: www.texasweet.com
1 cup grapefruit, peeled, seeded, and
chopped
2 cups hulled fresh or frozen strawberries
1 cup apple, cored and chopped (sweet
variety)
1 inch fresh ginger, peeled and chopped
1 cup water
1. Combine all ingredients in a blender and process until
smooth.
Makes 8 servings for 3-5 year olds
at breakfast or snack.
 Fruit/Vegetable
Source: www.wholeliving.com
Photo: http://pikachakula.com
1 grapefruit, halved and sliced along
the membranes
1 tablespoon light brown sugar
Sprinkle of cinnamon (optional)
1. Arrange grapefruit halves on a baking sheet.
2. Sprinkle with brown sugar and cinnamon, if desired.
3. Broil 1-5 minutes, until warm and the sugar has
dissolved or starts to bubble.
Makes 2 servings for 3-5 year olds
at breakfast or snack.
 Fruit/Vegetable
Photo: www.babble.com
Salad
1 1/2 cups dry quinoa
1 1/2 cups ruby red grapefruits,
peeled and fruit separated, reserving
3 slices
2 cups baby spinach
1 cup avocado, diced
Citrus Vinaigrette
Grapefruit juice from 3 reserved
slices of grapefruit
1 1/2 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
2 tablespoons green onions,
chopped
Salt and pepper to taste
1. Cook quinoa according to package directions and let cool.
2. Peel the skin and white membrane off the grapefruit and
separate the pieces.
3. Reserve three grapefruit slices for the vinaigrette and
squeeze the juice; set aside.
4. Cut up the remaining grapefruit into small pieces for the
salad.
5. In a medium bowl whisk the reserved grapefruit juice, olive
oil, vinegar, green onions, salt, and pepper.
6. In a large bowl toss spinach, quinoa, avocado, grapefruit,
and vinaigrette.
Makes 16 servings for 3-5 year
olds at lunch/dinner.
 Fruit/Vegetable
 Grain/Bread
Source and photo: www.skinnytaste.com