Recipe of the Month

The cooks at our schools aren't the only members of the Opaa! family with culinary flair. In fact, each month we feature frequently requested, unique and tasty recipes submitted by fellow Opaa! employees. We hope you enjoy this month's selection:


 1.5 tsp      Cinnamon

 1    C         Vanilla Yogurt


Mix cinnamon and yogurt together


Cinnamon Yogurt Sauce:

1 Oz Serving: 26 kcal, 0.18 gm fat, 14.85 mg sodium

Servings:  about 1 quart


3   ea   Cucumbers peeled, seeded and diced small

2   ea   Tomatoes, diced small

.5  ea   Red Onion, diced small

2   ea   Jalapenos (fresh)seeded, minced

4   ea   Limes (juice)

2   tsp   Kosher Salt (add more if necessary)

2   tsp   Black Pepper

.5  bun Cilantro, finely chopped



  1. Mix all ingredients in a bowl and place in refrigerator for 1-2 hours
  2. Serve with chips or use as a condiment for tacos, fajitas, scrambled eggs, etc.


Cucumber Salsa:

¼ Cup: 14 kcal, 0.15 gm fat, 297 mg sodium

1  loaf


1.5   C   Flour

.5      t    Salt

.5      t    Baking Soda

.25    t    Baking Powder

.75    t    Cinnamon

2      ea   Eggs

1       C   Sugar

1       C   Grated Zucchini

.33    C   Canola Oil

1       t     Vanilla Extract

1       cn   Pineapple, crushed (8 oz), drained

.5      C   Walnut pieces (optional)



  1. Preheat oven to 325 degrees
  2. Combine flour, salt, baking soda, baking powder and cinnamon. Reserve.
  3. Separately, in a large bowl, beat eggs. Mix in sugar, zucchini, oil and extract.
  4. Add to flour mixture. Blend until moist.
  5. Fold in pineapple and walnuts.
  6. Pour batter into sprayed loaf pan.
  7. Bake for approximately 1 hour. Let cool 20 minutes before slicing.


            Per Serving (WITH walnuts): 228 kcal, 10 gm fat, 1.5 gm sat fat, 172 mg Na

            Per Serving (WITHOUT nuts): 196 kcal, 7 gm fat, 1.2 gm sat fat, 172 mg Na

6-8 servings


2   #    Asparagus, fresh

1   ea   Red Bell Pepper, halved & seeded

½  ea   Red Onion

2   oz   Olive Oil

¼   t     Kosher Salt

¼   t     Black Pepper

For the Dressing:

1 1/2  oz   Apple Cider Vinegar

3        oz   Olive Oil

2        tsp  Dijon Mustard

1         T   Basil, fresh

½       tsp  Garlic, minced

1/4     tsp   Kosher Salt

1/4     tsp   Black Pepper


  1. Heat grill. Toss vegetables in Olive Oil and season. Grill until vegetables are slightly charred but still al dente. Remove and chill.
  2. Make the dressing. Whip all ingredients together and reserve.
  3.  Cut Red Pepper and Onion into very thin strips. Cut Asparagus into 2” long pieces.
  4.  Toss vegetables in dressing. Chill until service.

                Per Serving: 218 kcal, 21 gm fat, 3 gm sat fat, 210 mg Na

6-8 servings



2   C   Mozzarella, shredded

½  C   Sour Cream

¼  C   Parmesan, shredded

¼   t    Black Pepper

3  clv  Garlic, minced

1  can Artichoke Hearts, drained and chopped

8   oz  Cream Cheese

½ pkg Frozen chopped Spinach, thawed and drained



  • Preheat oven to 350 degrees
  • Reserve ½ cup Mozzarella and 2 T Parmesan, set aside. Mix all other ingredients together until well blended.
  • Spoon into a baking dish; spread top with reserved cheese.
  • Bake 30 minutes or until golden brown. Serve with Pita Chips.

                 Per Serving: 363 kcal, 28 gm fat, 18 gm sat fat, 666 mg Na