Spice Mix Recipe

Spice Mix

We make our own Spice Mix and use it instead of salt to flavor many of our recipes. 

Ingredients
Onion Powder	1/2 cups
Dried Parsley Flakes	3/4 cup
Dried Oregano Leaves	3 Tbsp
Paprika	1 Tbsp
Garlic Powder	2 Tbsp
Basil Leaves	3 Tbsp

  1. Make a shaker out of an empty glass jar by punching holes in the lid (or purchase one). 2. Mix all ingredients and pour mixture into the jar. 3. Use as needed.

Biscuit Mix Recipe

Biscuit Mix

We make our own Biscuit Mix to save money. 

Ingredients	3 cups
Flour, enriched	2 & 1/4 cups
Baking Powder	4 Tbsp
Salt	1/2 tsp
Vegetable Shortening	1/2 cup

  1. Mix first 3 ingredients. 2. Cut in shortening (using a food processor for this saves time). 3. Store in covered container. 
Note: This recipe makes 3 cups, but you can double it, triple it, etc. 

Cottage Cheese and Pineapple Recipe

Cottage Cheese and Pineapple1/4 cup = 1/4 fruit/vegetable, 1/2 meat
           

Ingredients	6 servings (We will double or triple this recipe.)
Pineapple, crushed, canned	3/4 cup
Cottage Cheese, low-fat	3/4 cup

  1. Drain pineapple. 2. Combine pineapple with cottage cheese. 

We served the Cottage Cheese and Pineapple with cheese pizza, tossed salad and milk for a nutritious lunch.

Tossed Salad Recipe

Tossed Salad1/4 cup = 1/2 fruit/vegetable
           

Ingredients	6 servings (We will double or triple this recipe.)
Lettuce, shredded	1 & 1/2 cups
Tomatoes, whole	1/4
Cucumbers, whole	1/4
Salad Dressing, low-fat

  1. Rinse vegetables. 2. Chop in small pieces. 3. Toss together. 4. Serve with any of the low-fat salad dressings currently available. 
Note: Serve the dressing on the side; children like to use it as "dip." 

We served the Tossed Salad with cheese pizza, cottage cheese & pineapple and milk for a nutritious lunch.

Cheese Pizza Recipe

Cheese Pizza1 serving = 1 bread, 1/4 fruit/vegetable, 1/2 meat
           

Ingredients	20 servings 2 pizzas
Yeast	1 & 1/2 Tbsp
Flour, enriched or whole-grain	3 & 1/3 cups
Water	2 Tbsp
Milk	2/3 cup
Oil	6 Tbsp
Honey	3 Tbsp
Tomato Sauce	2 & 1/2 cups
Spice Mix	1 Tbsp per pizza
Mozzarella Cheese	1 lb 8 oz
Parmesan Cheese, grated	2/3 cup

  1.Preheat oven to 400 degrees. 2. Mix yeast with half the flour and set aside. 3. Heat milk, water, oil and honey to 115 degrees. 4. Pour milk mixture into flour and yeast. Mix, then knead for three minutes. 5. Add remaining flour and mix with dough hook or by hand. 6. Allow dough to sit covered for 10  minutes. 7. Divide dough into number of pizzas to be made. 8. Roll each out on a floured board. 9. Place rolled dough in pizza pans and using oiled fingers, spread dough to rim forming slightly raised edges. 10. Spread tomato sauce on dough and sprinkle with spice mix. 11. Shred mozzarella cheese. 12. Cover pizzas with shredded mozzarella and sprinkle with Parmesan cheese over the top. 13. Bake for 20 minutes.
Note: If serving fewer than 20, refrigerate or freeze unused pizzas to serve at a later date. 

We served the Cheese Pizza with tossed salad, cottage cheese & pineapple and milk for a nutritious breakfast.

Sausage Balls Recipe

Sausage Balls3 balls = 1/2 meat (optional)
           

Ingredients	6 servings (We will double or triple this recipe.)
Turkey Sausage	1/4 lb
Mozzarella Cheese	3 oz
Ground Red Pepper	1/8 tsp
Soy Sauce	1/2 tsp
Biscuit Mix	1/2 cup
Milk	3 Tbsp
Cooking Spray

  1. Brown the sausage, drain off fat and crumble sausage. 2. Shred cheese. 3. Mix cheese and remaining ingredients together well, forming a soft dough. (Red pepper adds an interesting, spicy flavor to this recipe without being "hot.") 4. Add crumbled sausage and mix well. 5. Using wet hands, form mixture into one-inch balls and place on pans greased with cooking spray. 6. Bake at 350 degrees for 15 minutes.
Note: Cooked sausage balls freeze well. To serve, let balls thaw and then warm in 350 degree oven for 5 minutes. If frozen, warm for 20 minutes at 350 degrees.

We served the Sausage Balls with English muffins, oranges and milk for a nutritious breakfast.

Peanut Butter Balls Recipe

Peanut Butter Balls4 balls = 1 meat
           

Ingredients	20 servings
Bran Flake Cereal	1 cup
Dried Apricots	1/3 cup
Dry Milk	6 Tbsp
Peanut Butter, smooth	1 & 1/4 cups
Honey	1/3 cup

  1. Crush half of cereal in food processor and set aside. 2. Chop apricots in food processor. 3. Add dry milk, honey, remainder of cereal and peanut butter to apricots in food processor. 4. Pulse food processor on and off, scraping sides until mixture is blended. 5. Using your hands, roll peanut butter mixture into small, bite-size balls. 6. Coat balls with crushed cereal.7. Store in refrigerator.

Note: If serving fewer than 20, refrigerate or freeze unused Peanut Butter Balls to serve at a later date. 

We served the Peanut Butter Balls with sliced apples for a nutritious snack.

Cream of Tomato Soup Recipe

Cream of Tomato Soup1/2 cup = 1/2 fruit/vegetable
           

Ingredients	6 servings (We will double or triple this recipe.)
Tomatoes, canned	8 oz
Tomato Sauce, canned	16 oz
Onion, finely chopped	2 Tbsp
Bay Leaf	1/2
Baking Soda	1/4 tsp
Margarine	1 Tbsp
Flour, enriched or whole-grain	2 & 1/2 Tbsp
Salt	3/4 tsp
Pepper	dash
Sugar	1 Tbsp
Milk	1 & 1/2 cups

  1. Chop tomatoes in blender. 2. Combine tomatoes, tomato sauce, onion and bay leaf in large pot. Bring mixture to a boil. 3. Reduce heat to simmer and add baking soda. 4. While tomato mixture simmers, melt margarine in a separate sauce pan. Reduce heat. 5. Add flour to melted margarine. Stir in salt, pepper and sugar until well blended into a paste. 6. Gradually add milk to margarine and flour mixture, stirring constantly with a wire whisk to avoid lumps. Keep warm over low heat.

7. Ten minutes before serving, add milk mixture to tomato base. Stir well and heat through.

We served the Cream of Tomato Soup with pimento cheese sandwiches, peaches and milk for a nutritious lunch.

Pimento Cheese Sandwiches Recipe

Pimento Cheese Sandwiches1 sandwich = 1 meat; 1 bread
           

Ingredients	6 servings (We will double or triple this recipe.)
Cheddar Cheese	9 oz
Mayonnaise	1/4 cup
Worcestershire Sauce	1/4 tsp
Pimentos, chopped	1/2 of whole
Bread, thin sliced	12

  1. Grate cheese. 2. Mix cheese, mayonnaise and Worcestershire sauce with a spoon in large bowl. Do not use a blender or mixer. 3. Add chopped pimento. 4. Mix thoroughly and refrigerate for several hours or overnight.

5. Put 1/4 cup of pimento cheese mixture on each sandwich.

Note: This mixture tastes best if made a day or two in advance.

We served the Pimento Cheese Sandwich with cream of tomato soup, peaches and milk for a nutritious lunch.

Cinnamon Raisin Wheels Recipe

Cinnamon Raisin Wheels1 serving = 1 meat
           

Ingredients	20 servings
Raisins	1/2 cup
Water	1/2 cup
Yogurt, plain	2/3 cup
Yeast	1 pack (1 Tbsp)
Margarine	2 Tbsp
Eggs	1
Biscuit Mix	4 cups
Cinnamon	1 tsp
Sugar	1/4 cup
Cooking Spray

  1. Preheat oven to 375 degrees. 2. Soak raisins overnight in water. Drain and save liquid. 3. Heat raisin water to 115 degrees, adding tap water to equal required amount. Use a candy thermometer to measure temperature. 4. Dissolve yeast in warmed raisin water and let sit for 10 minutes. 5. Stir in yogurt, margarine, raisins, egg and 1/2 of biscuit mix. 6. Mix at low speed for 2 minutes, scraping sides of bowl. 7. Stir in remaining biscuit mix, ass more biscuit mix if necessary to form a stiff dough. 8. Roll dough on a floured surface forming a long rectangle. 9. Mix cinnamon and sugar together and sprinkle over dough. Cut each rectangle in half. 10. Roll each rectangle tightly to form a long cylinder. 11. With a floured knife, or dental floss, slice each cylinder into equal slices, about 1 inch thick. 12. Place on a cookie sheet coated with cooking spray, cut side down. Cover with a clean cloth and put in a warm, dry place to rise for 30 minutes.

13. Bake 15-20 minutes or until brown. 

Note: If serving fewer than 20, refrigerate or freeze unused biscuits to serve at a later date.

We served the Cinnamon Raisin Wheels with bananas and milk for a nutritious breakfast.

Biscuit Recipe

Biscuit1 biscuit = 1 bread
           

Ingredients	20 servings
Flour, enriched	1 & 1/3 cups
Baking Powder	2 tsp
Salt	1/4 tsp
Vegetable Oil	1/4 cup
Buttermilk (or milk)	3/4 cup
Cooking Spray

  1. Preheat oven to 400 degrees. 2. Combine dry ingredients. 3. Add oil and buttermilk. Stir until a soft dough is formed. 4. Turn onto a floured board and knead 5 times. 5. Roll out to 1/2 inch thickness. 6. Cut with 2 inch biscuit cutter. 7. Place biscuits on cookie sheet (sprayed with cooking spray) with sides touching.

8. Bake for 12-15 minutes or until lightly browned. 

Note: If serving fewer than 20, refrigerate or freeze unused biscuits to serve at a later date.

We served the Biscuits with salmon cakes, corn, apple gelatin and milk for a nutritious lunch.

Apple Gelatin Recipe

Apple Gelatin1/4 cup = 1/2 fruit/vegetable
           

Ingredients	6 servings (We will double or triple this recipe.)
Gelatin	1 heaping Tbsp
Apple Juice, 100% fruit juice	2 cups
Sugar	2 tsp
Fruit (optional)

  1. Dissolve gelatin in juice. Stir until dissolved. 2. Boil gelatin mixture and stir. 3. If you have any extra fruit (pears, peaches, fruit cocktail, etc) you could add it to the gelatin mixture at this point. 4. Pour into mold or pan and refrigerate until gelled, about 3 hours. 

We served the Apple Gelatin with salmon cakes, corn, biscuit and milk for a nutritious lunch.

Salmon Cakes Recipe

Salmon Cakes1 salmon cake = 1 meat
           

Ingredients	6 servings (We will double or triple this recipe.)
Salmon, canned	1 can (15 oz can)
Buttermilk	2 Tbsp
Eggs, medium	1
Lemon Juice	1/2 tsp
Chopped Onions	1 Tbsp
Bread Crumbs	1/4 cups
Flour	2 tsp
Oil

  1. Preheat oven to 350 degrees. 2. Drain salmon.  3. Mix all ingredients together and make into patties using 1/4 cup to measure. 4. Lightly oil shallow baking pans and brush tops of patties with oil. 5. Bake for 45 minutes or until brown.

6. Serve Salmon Cakes with ketchup; children love dipping. 

Note: If you do not normally stock buttermilk, you can use regular milk. However, buttermilk does keep in the refrigerator a long time and can also be used in the biscuit recipe for today's menu.

We served the Salmon Cakes with corn, apple gelatin, biscuit and milk for a nutritious lunch.

Sweet Potatoes Recipe

Sweet Potatoes1/4 cup = 1 fruit/vegetable
           

Ingredients	6 servings (We will double or triple this recipe.)
Sweet Potatoes, fresh	1 & 1/4 lb
Water	1 & 1/4 cups
Milk	3 oz
Margarine, softened	1 Tbsp

  1. Wash, peel and cut potatoes into quarters or medium-sized chunks. 2. Boil potatoes until tender, about 25 minutes. Drain. 3. Mash potatoes in mixer on low speed until smooth. 4. Warm milk in sauce pan over medium heat. Gradually add just enough milk to potatoes to moisten. 5. Add margarine while beating on low speed.

6. Mix on high speed until blended and potatoes are light and fluffy.

7. Serve with 1/4 cup.

Note: Children may not be used to "orange" mashed potatoes, but try this recipe several times. Make it an adventure by "growing" a sweet potato in the classroom. Remember to be positive. 

We served the Sweet Potatoes with meatballs & gravy, fruit cocktail, bread and milk for a nutritious lunch.

Meatballs Recipe

Meatballs2 meatballs = 1 meat
           

Ingredients	6 servings (We will double or triple this recipe.)
Ground Turkey	1 lb
Tomato Sauce	1/3 cup
Rolled Oats	1/2 cup
Eggs, medium	1
Onion Powder	1 tsp

  1. Preheat oven to 350 degrees. 2. Mix all ingredients together. 3. Use 1/4 cup to measure total serving size of meat. Divide that quantity of meat in half to make two meatballs per child. 4. Place meatballs on at least a 1" deep pan sprayed with cooking spray. 5. Bake for 20-30 minutes, until brown. 

6. Drain off fat and serve with gravy.

Note: For ease in shaping meatballs, wet hands slightly.

We served the Meatballs with gravy, sweet potatoes, fruit cocktail, bread and milk for a nutritious lunch.

French Toast Sticks Recipe

French Toast Sticks3 sticks = 1 bread
           

Ingredients	6 servings (We will double or triple this recipe.)
Egg Whites, medium	1
Whole Eggs, medium	1
Milk	1/3 cup
Cinnamon	1/2 tsp
Bread, thin sliced	6
Margarine

  1. Separate eggs as indicated above and discard the yolk. 2. Mix eggs, milk and cinnamon in a blender or with a wire whisk until thoroughly blended. 3. Heat iron griddle over medium heat. 4. Melt 1 Tbsp margarine and coat griddle. Be sure to coat griddle with margarine each time you cook another batch. 5. Dip bread in egg mixture and place on hot griddle. 6. Brown bread on both sides. 7. Remove from griddle and cut each bread slice into three strips.

8. Store on cookie sheet in warm oven until time to serve.

Note: Instead of serving syrup with French Toast Sticks, let the children dip them into their applesauce. 

We served the French Toast Sticks with applesauce and milk for a nutritious breakfast.

Gravy Recipe

Gravy
           

Ingredients	6 servings (We will double or triple this recipe.)
Chicken Bouillon	1 cube
Boiling Water	1 cup
Margarine	1 Tbsp
Flour	1 to 2 Tbsp

  1. Dissolve bouillon cubes in boiling water. 2. Melt margarine in sauce pan. When margarine is bubbly, add flour gradually. Stir constantly and add a little hot bouillon while stirring.

3. Pour remaining mixture into bouillon, stirring constantly to avoid lumps. Cook until thick. 

We served the Gravy with meatballs, sweet potatoes, fruit cocktail, bread and milk for a nutritious lunch.

Banana Muffins Recipe

Banana Muffins1 muffin = 1 bread
           

Ingredients	20 servings
Biscuit Mix	4 cups
Sugar	1 cup
Eggs, medium	3
Milk	2/3 cup
Bananas, mashed	1 & 1/2 cups
Cooking Spray

  1. Preheat oven to 350 degrees. 2. Mix all ingredients with mixer on medium speed.  3. Spray muffin tins with cooking spray. 4. Pour muffin mix into greased tins. 

5. Bake for 25 minutes. 

Note: If serving fewer than 20, refrigerate or freeze unused muffins to serve at a later date.

We served the Banana Muffins as a nutritious snack.

Stir-Fried Broccoli Recipe

Stir-Fried Broccoli1/4 cup = 1/2 fruit/vegetable
           

Ingredients	6 servings	20 servings
Broccoli, fresh	3/4 lb	2 lb 1 oz
Oil	1 Tbsp	1/4 cup
Garlic cloves	1	2
Ground Ginger	1/4 tsp	3/4 tsp
Chicken Broth	1/4 cup	3/4 cup
Soy Sauce	2 Tbsp	1/4 cup
Sesame Seeds (optional)

1. Cut fresh broccoli into bite-sized pieces, including inner stems.

Also, broccoli leaves are rich in iron and may be used in moderation.

2. Heat oil in large skillet (or wok) over medium high heat.

3. Add garlic cloves and ginger and saute until brown. Remove cloves from oil with slotted spoon.

4. Put broccoli in skillet.

5. Cook, stirring constantly, for 10 minutes. Halfway through cooking time, add chicken broth.

6. Add soy sauce. Stir-fry for 5 minutes longer.

7. Remove broccoli from pan with slotted spoon and place on serving dish. Reuse skillet to stir-fry remaining broccoli.

8. Repeat steps 2-7 with remaining batches of broccoli.

9. Keep warm in 200 degree oven until ready to serve.

10. Sprinkle with sesame seeds, if desired.

Note: This recipe may seem a bit complicated for broccoli, but ginger and soy sauce give it a different flavor that children seem to like. Lunch on this day should allow you enough time to make this recipe.

We served the Stir-Fried Broccoli with turkeyburger pie, pears, bread and milk for a nutritious lunch.

Turkeyburger Pie Recipe

Turkeyburger Pie1 serving = 1 meat
           

Ingredients	6 servings (We will double or triple this recipe.)
Ground Turkey	1 lb
Onion, chopped	1/4 cup
Mozzarella Cheese	2 oz
Cheddar Cheese	5 oz
Egg Whites, medium	1
Whole eggs, medium	2
Milk	1 & 1/2 cups
Spice Mix	1/2 tsp
Biscuit Mix	3/4 cup

1. Preheat oven to 400 degrees.

2. Brown ground turkey in a skillet and drain.

3. Spread meat on bottom of pan sprayed with cooking spray.

4. Chop onion in food processor and sprinkle over meat.

5. Grate or shred cheese.

6. Sprinkle cheese over meat and onion.

7. Separate eggs as indicated above and discard the yolk.
8. In a large bowl, combine eggs, milk, spice mix and biscuit mix. Mix thoroughly.

9. Pour mixture over meat and cheese.

10. Bake for 30-40 minutes or until brown and firm.

11. Allow to stand for 10 minutes before cutting into servings.

12. Cut into portions equal to number of children to be served.

We served the Turkeyburger Pie with stir-fried broccoli, pears, bread and milk for a nutritious lunch.