Classroom Food Project

Recipe Collection

Note: *PHF - Potentially Hazardous Foods; refer to policy for safe handling

BREAKFAST

Banana Split Cereal

1 small, ripe banana (peeled) 1/2 cup fresh fruit (blueberries, strawberries, etc.) 1 cup nonfat or low-fat vanilla yogurt* 1/2 cup low-sugar cereal (such as Cheerios, Wheaties, Grape Nuts, or Bran Flakes) Be aware of nut allergies, refer to product labels. Wash the fruit. Slice banana lengthwise. Spoon yogurt in the center of a cereal bowl. Sprinkle the cereal on top of the yogurt. Arrange the banana halves on ei-ther side of yogurt. Sprinkle the top with the fruit.

Apple Oatmeal

1 large apple 1 cup quick cooking oats*

1/2 tsp. salt 1-3/4 cups 100% apple juice

Wash and chop the apple into bite-size chunks. Be sure to remove the core. Com-bine the apple chunks, oats*, cinnamon, salt, and apple juice in a microwave safe bowl. Cover the bowl with a lid or plastic wrap. Be sure to leave a little opening for the steam to get out. Microwave on high for 2 minutes. Use pot holders to remove the bowl from the microwave because it may be hot. Stir and let cool for 1 minute before serving. Makes 4 - 3/4 cup servings. *PHF

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GOOD FOR YOU DRINKS!

Good for You Orange Shake

1/2 cup powdered milk 12 oz. can orange juice, concentrate 1/2 cup cold water 12 ice cubes Blend together and serve immediately. If any of mix is left, cover and refrigerate. Shake or blend each time before drinking. Makes 5 servings.

Good for You Winter Swirl

1 banana, peeled 1/2 tsp. Vanilla 3/4 cup pineapple 1/2 cup strawberries, washed 1/2 cup plain yogurt, non-fat* Blend together and serve. Makes 4 servings. *PHF

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SALADS

Carrot and Raisin Sunshine Salad

1 lb. carrots (5-6) peeled and shredded 1/2 cup raisins 1 carton (8 oz.) low-fat vanilla yogurt* 4 to 6 lettuce leaves, washed and drained well Mix all ingredients together, except lettuce leaves, in a mixing bowl. Cover with plastic wrap and refrigerate 30 minutes. Spoon onto lettuce leaves at serving. Serves 4-6.

Black Bean Salad

1 (15 oz.) can whole kernel corn, drained 1 (15 oz.) can black beans, drained* 1 cup salsa Options: Grated cheese*, avocado Combine all ingredients; chill for 1 hour before serving so flavors mix. Serves 4. (Note: This salad can also be used as a filling for pita bread.)

Broccoli Salad

4 cups fresh broccoli, chopped 1/2 Tbsp. milk, low-fat 1/2 cup mayonnaise, low-fat 1/2 cup raisins 2 Tbsp. sugar 1/4 cup red onion, chopped 1 Tbsp. vinegar Wash broccoli and cut into florets, drain well. Chop the stems. Combine the mayo, sugar, vinegar, and milk. Add to the chopped broccoli. Add the raisins and onion and mix. Serves 12. *PHF

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Crazy Coolslaw

4 cups shredded green cabbage 1-1/2 cups grapes, washed, each grape cut in half 1 cup shredded carrots 1/2 cup drained, canned crushed pineapple (packed in 100% juice) 3 Tbls. light mayonnaise 1 Tbls. honey** 1 tsp. cider vinegar or lemon juice 1/8 tsp. cinnamon

Combine all ingredients in a medium bowl. Stir well to mix ingredients. Chill for 15 minutes before serving. Makes 6 one cup servings. ** Do not give honey to children under the age of one. Sugar can be substituted.

Amazing Fruit Salad

2 cups washed, drained, and torn lettuce leaves (such as romaine, red leaf, or butter lettuce)** 1 cup drained, canned pineapple chunks (packed in 100% juice) (save 3 tablespoons of juice for yogurt mixture) 1 cup sliced strawberries, washed 3 kiwifruit, peeled and sliced 1/2 cup low-fat, fruit flavored yogurt* 3 Tbls. pineapple juice 2 tsp. lemon juice Place torn lettuce leaves into a large salad bowl, drain well. Add pineapple chunks, strawberries, and kiwifruit. In a small bowl, stir together yogurt, pineapple juice, and lemon juice. Drizzle yogurt mixture over salad. Serve. Makes 4 1-1/4 cups servings. **if prepackaged, do not re-wash *PHF

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Sunny Breeze Salad

10 oz. raw spinach, washed and drained** 2-3 raw mandarins, washed

2 15 oz. cans mandarin oranges in 100% juice, drained 2 1.5 oz. packages Asian Sesame dressing

Peel and segment raw mandarins. Combine spinach, raw and canned mandarins, and dressing in a bowl and toss until thoroughly mixed. Place 1/4 cup of salad with 2-3 mandarins in paper tray. Serve immediately. Makes 36 servings. ** if prepackaged, do not re-wash

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Snack Ideas

Veggie Tortilla Roll-ups (Wash all produce, drain well)

4 (7-inch) whole wheat tortillas 8 Tbls.(1/2 cup) nonfat cream cheese* 2 cups shredded romaine lettuce or fresh spinach** 1 cup chopped tomatoes 1/2 cup chopped bell pepper (red, green, orange, yellow, or a mixture) 1/2 cup chopped cucumber 1/4 cup canned diced green chilies 1/4 cup sliced ripe olives, drained Spread each tortilla with 2 tablespoons cream cheese. Top each tortilla with lettuce, tomato, bell pepper, cucumber, chilies, and olives. Divide the ingredients so that each tortilla gets about the same amount. Roll each tortilla. Serve. Makes 4 servings (one wrap per serving).

Pear Mango Salsa (Wash all produce, drain well)

2 medium pears, peeled, cored, and cut into small chunks 1/2 mango, peeled, cored, and cut into small chunks 1/3 cup finely chopped yellow pepper 1/3 cup finely chopped red pepper 1/4 cup finely chopped red onion 1 small jalapeno pepper, seeded and finely chopped 3 Tbls. finely chopped fresh cilantro 2 tsp. vegetable oil Lime juice and salt to taste

Mix all ingredients in a bowl and refrigerate in a covered container for at least 30 minutes or up to 3 hours before serving. Serve with tortilla chips or quesadillas. ** if prepackaged, do not re-wash *PHF

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Pronto Pizza

2 English muffins, split in half = 4 4 Tbls. pizza sauce 1/2 cup mushrooms, washed and sliced 1/2 cup olives, sliced 1/2 cup mozzarella cheese, shredded* Options: Pineapple, onions, bell pepper Place muffin halves on a baking sheet. Brush on sauce on each half. Add desired toppings; top with cheese*. Broil until cheese is bubbling. Cool slightly before serving. GOOD KID PARTICIPATION RECIPE!

Quesadillas

4 low-fat flour tortillas Salsa to taste 1/2 cup reduced Monterey Jack Options: Sliced Olives, green onions cheese, shredded* beans Heat griddle to medium heat. Put one or two tortillas on the griddle and add cheese or desired ingredients on one half. Fold other half over. Brown lightly; flip over. Lightly brown on other side until cheese is melted. Cool slightly before serving. Serve with salsa.

*PHF

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**

**Be aware of peanut allergies.

*BE AWARE OF PEANUT ALLERGIES

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Fruit Crunch Cobbler

1 (15 ounce) can sliced peaches (100% juice) , drained

1 (15 ounce) can pear halves (100% juice), drained 1/4 tsp. almond or vanilla extract

1/4 tsp. ground cinnamon 3/4 cup low-fat granola with raisins

Combine peaches, pears, extract, and ground cinnamon in a microwave safe bowl. Stir well. Sprinkle granola over the top. Cover the bowl with a lid or plastic wrap. Be sure to leave a little opening for steam to get out. Microwave on high for 5 minutes. Use pot holder to remove the bowl from the microwave because it may be hot. Let cool slightly before serving. Makes 4 (1 cup) servings.

Apple Raisin Grahams

1 Tbls. low-fat cream cheese* 1/2 cup raisins

1 cup washed, finely chopped apple (about 1 small apple) Pinch of cinnamon

2 whole plain graham crackers (graham cracker sheets)

Mix together cream cheese, raisins, apple and cinnamon in a small bowl. Put mix-ture on graham crackers. Serve. Makes 2 servings (1 graham cracker sheet each). *PHF

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**Be aware of peanut or other nut allergies.

*BE AWARE OF PEANUT ALLERGIES

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Skinny Tortilla Chips

6 corn tortillas, cut into triangles 1 Tbls. Oil

Brush oil on baking sheet. Spread in single layer on the sheet. Bake 10 minutes at 350 degrees. Makes 6 servings.

Bean Dip

1 can (15 oz.) vegetarian low-fat refried beans*

1/2 cup low-fat cheddar cheese, diced* 1/4 cup salsa

Put all ingredients in a small pan and heat until cheese is melted. Serve with Skinny Tortilla Chips. Makes 10 - 1/3 cup servings.

*PHF

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spreadable cheese can be substituted—BE AWARE of PEANUT ALLERGIES

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*Be aware of peanut allergies.

Peachy Peanut Butter Pita Pockets

2 medium whole wheat pita pockets 1/4 cup reduced fat chunky peanut butter**(Be aware of peanut allergies) 1/2 apple, washed, cored and thinly sliced 1 banana, thinly sliced 1/2 fresh peach, washed, thinly sliced Cut pitas in half to make 4 pockets and warm in the microwave for about 10 sec-onds to make them softer. Carefully open each pocket and spread a thin layer of peanut butter on the inside. Fill with a combination of apple, banana, and peach slices. Makes 4 servings. (1/2 pita each)

Fresh Veggies and Dip (wash all produce and drain well)

1/2 cup fat free sour cream*

1/3 cup prepared salsa 3 Tbls. chopped green onions, washed

1/2 tsp. garlic salt 1 red bell pepper 2 stalks celery

1 cup baby carrots Options: Broccoli, cucumber

Dip: Put sour cream, salsa, green onions, and garlic salt in a small bowl. Stir well. Veggies: Carefully cut the bell pepper in half lengthwise, Use your hands to re-move the stem and seeds. Cut the pepper into strips. Remove leafy stems from celery stalks. Cut celery stalks into sticks. Serve red bell pepper strips, celery sticks, and baby carrots with dip. Makes 4 servings (1/2 cup veggies and 1/4 cup dip) *PHF **Be aware of peanut allergies.

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**

**Be aware of peanut allergies.

BE AWARE OF PEANUT ALLERIES

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Great Grape Dip

(wash all produce, drain well)

1 (8-ounce) container low-fat vanilla yogurt*

2 Tbls. grape juice 2 cups chopped or sliced fruit (such as nectarines,

strawberries, or pears)

Combine yogurt and juice in a small bowl. Mix well. Serve fruit with dip. Makes 4 servings (1/2 cup fruit and 1/4 cup dip).

Sweet Citrus Dip

(wash all produce, drain well) 1 (8-ounce container low-fat vanilla yogurt* 2 Tbls. orange juice concentrate, thawed

1 Tbls. lime juice 1 tsp. brown sugar

2 cups chopped or sliced fruit (such as apples, bananas, or peaches)

Combine yogurt, orange juice concentrate, lime juice, and brown sugar in small bowl. Mix well. Makes 4 servings (1/2 cup fruit, 1/4 cup dip).

*PHF

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**Be aware of peanut allergies, and nut allergies refer to product labels for cereals

BE AWARE OF NUT ALLERGIES

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Cottage Cheese Dip

1/3 cup non-fat cottage cheese* 1/4 tsp. Dill weed 2 Tbls. low-fat cheddar cheese, shredded* 1/4 tsp. Seasoned salt Mix all ingredients and chill. Serve with crackers or fresh vegetables. Kids LOVE!

Make-Your-Own Kabobs (wash all produce, drain well)

Wooden skewers, sharp points broken off or can use pretzel sticks. Options: pineapple strawberries cheese cubes grapes apple wedges melon wedges bananas, cut Get creative with vegetables also! Alternate items on skewers and EAT! Yummy!

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Fresh Salsa (wash all produce, drain well) 6 medium-sized tomatoes, chopped 1/2 white onion, chopped 2 Tbls. canned, diced mild chilies or 1 small jalapeno pepper, seeded and chopped 1/4 cup chopped fresh cilantro Juice of 1 lime

In a medium bowl, mix all ingredients. Serve with baked tortilla chips. Refrigerate leftovers in a covered container. Use within two days. Makes 6 1/2 cup servings.

Icy Fruit Pops (wash all produce, drain well)

2 cups stemmed and halved strawberries OR

3 cups chopped kiwifruit OR 3 cups chopped cantaloupe 1 cup 100% orange juice 4 (7-ounce) paper cups

4 craft sticks or plastic spoons

Place fruit and orange juice in a blender container. Put lid on tightly. Blend until smooth. Pour mixture into four paper cups. Place cups in freezer until partially frozen, about 1 hour. Place craft sticks or plastic spoons in center of cups. Place in the freezer for 3 hours or until firm. To serve, peel away paper cup under warm water to loosen the fruit pop. Makes 4 servings.

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English Muffins with Peanut Butter** and Fruit

(wash all produce, drain well)

English muffins, whole wheat if possible

Peanut butter (Be aware of Peanut Allergies) Banana, sliced

Raisins Strawberries

Grapes, cut in half Orange, peeled and broken into sections

Slice your muffins in half and toast them in the toaster. Spread peanut butter on each toasted muffin half while they’re still warm. Top with fruit pieces. It can be fun to decorate the muffins with the fruit, by making a face with the banana slices and raisins on top for eyes, half a strawberry for the nose, and one section of the orange for the mouth.

Citrus Berry Ice

(wash all produce, drain well)

2 Tbls. fresh lemon juice 1 Tbls. sugar

2 oranges, peeled and quartered 2-1/2 cups fresh strawberries

1/4 tsp. cinnamon

Place all ingredients in a blender container and blend until smooth. Pour the mix-ture into a shallow plastic container and place in the freezer. Stir every 15 min-utes until the mixture reaches a sherbet-like thickness. Serve immediately. Makes 4 one cup servings. **Be aware of peanut allergies.

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Grape Tea Sandwich

1 bag grapes (about 70 grapes) 1 8 oz. tub low-fat cream cheese*

4 oz. whole fruit jam 18 slices whole wheat bread

Wash grapes. Mix the jam with the low-fat cream cheese. Cut bread slices in half, one half piece for every student. Have them cut the half slice in half again, each student will end of with 2 quarter pieces. Spread just a dab of cream cheese mixture on one quarter piece. Each student receives 2 grapes. Slice each grape in half and place on tope of cream cheese mixture. Put the other piece of bread on top and enjoy! Makes 35 serving.

Apples a la Mode

5 whole apples 1 16 oz. tub low-fat vanilla yogurt*

1 tsp. cinnamon

Wash and slice apples. Mix cinnamon into low-fat yogurt. Serve one apple slice with a tablespoon of yogurt dip. Makes 35 servings (1 apple slice with 1 tablespoon dip) *PHF

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Awesome Asparagus Appetizer

1 pound fresh baby asparagus, washed, with bottom end cut off 1 15 oz. can black beans*, drained and rinsed

1/4 cup light balsamic vinaigrette

Cut the asparagus into 1” pieces and put into a bowl. Add the black beans to the asparagus. Pour the vinaigrette over the mixture and gently toss until well coated. Serve immediately. Makes 36 (2 tablespoon) servings.

Ladybugs on a Leaf

3 medium zucchini, washed and sliced in 1/8” rounds

1 pint grape or cherry tomatoes, washed and cut in half 6 Tbls. light Italian dressing

Arrange 2 slices of zucchini side by side. Place one half of a tomato on each slice of zucchini. Drizzle a very small amount (less than 1/8th teaspoon) on top of each tomato or “ladybug”. Serve immediately. Makes 36 (2 slice) servings. *PHF

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Paradise Aloha Sweet Potatoes

3 1/4 cups canned sweet potatoes 2 1/4 cups canned pineapple chunks (100% juice), drained (reserve 1/4 cup of juice) 1 1/2 tsp ground cinnamon Combine sweet potatoes, pineapple, cinnamon, and 1/4 cup of reserved pineapple juice in a bowl and mix well. Place 1 yam and 1 pineapple chunk in a paper tray. Serve 1 tray to each student. Makes 36 servings.

Marvelous Melon

(wash all produce, drain well)

3 cups chunked watermelon 3 cups chunked cantaloupe melon 3 cups chunked honeydew melon 1 tsp chili seasoning or chili power

Add all the melon to a large bowl. Sprinkle the chili seasoning over the fruit and gently toss until well mixed. Serve immediately. Makes 36 1/4 cup servings.

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