Classroom Food Project Recipe Collection

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 either 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. Combine 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
3/4 cup pineapple
1/2 cup plain yogurt, non-fat*
1/2 tsp. Vanilla
1/2 cup strawberries, washed
Blend together and serve. Makes 4 servings.
*PHF
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4
SALADS
Carrot and Raisin Sunshine Salad
1 lb. carrots (5-6) peeled and shredded
1 carton (8 oz.) low-fat vanilla yogurt*
1/2 cup raisins
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 cup mayonnaise, low-fat
2 Tbsp. sugar
1 Tbsp. vinegar
1/2 Tbsp. milk, low-fat
1/2 cup raisins
1/4 cup red onion, chopped
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
5
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
6
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
8
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
1/2 cup reduced Monterey Jack
cheese, shredded*
Salsa to taste
Options: Sliced Olives, green onions
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.
10
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 mixture on graham crackers. Serve. Makes 2 servings (1 graham cracker sheet
each).
*PHF
11
**
*BE AWARE OF PEANUT ALLERGIES
**Be aware of peanut or other nut allergies.
12
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
13
**
spreadable cheese can
be substituted—BE
AWARE of PEANUT
ALLERGIES
*Be aware of peanut allergies.
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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 seconds 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 remove 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 ALLERIES
**Be aware of peanut allergies.
16
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
17
**
BE AWARE OF NUT ALLERGIES
**Be aware of peanut allergies, and nut allergies refer to product labels for cereals
18
Cottage Cheese Dip
1/3 cup non-fat cottage cheese*
2 Tbls. low-fat cheddar cheese, shredded*
1/4 tsp. Dill weed
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
cheese cubes
apple wedges
bananas, cut
Get creative with
strawberries
grapes
melon wedges
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.
20
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 mixture into a shallow plastic container and place in the freezer. Stir every 15 minutes until the mixture reaches a sherbet-like thickness. Serve immediately.
Makes 4 one cup servings.
**Be aware of peanut allergies.
21
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
22
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
23
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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