Carrot and Raisin Salad Recipe

Carrot and Raisin Salad1 serving = 1 bread
           

Ingredients	6 servings (We will double or triple this recipe.)
Carrots, without tops, shredded	7 oz
Raisins	4 oz
Crushed Pineapple, canned	1 & 1/2 Tbsp
Mayonnaise	1/4 cup + 2 Tbsp

  1. Soak raisins for 1 hour or more in pineapple juice drained from the crushed pineapple. 2. Drain raisins and combine all ingredients. 3. Chill (refrigerate overnight if possoble) and serve.

Hamburgers on a Roll Recipe

Hamburgers on a Roll1 hamburger = 1 meat; 1 bread
           

Ingredients	6 servings (We will double or triple this recipe.)
Bread Crumbs	2 lb
Water	6 oz
Eggs, medium	1 cube
Spice Mix	1 cup
Worcestershire Sauce	1 can (10 & 3/4 oz can)
Ground Beef	2 Tbsp
Hamburger Rolls, whole-grain	1/2 Tbsp

  1. Preheat oven to 400 degrees. 2. Combine first five ingredients and blend with mixer. 3. Add meat and stir. 4. Scoop with 1/4 measuring cup and shape into patties. Be sure to wear plastic gloves. 5. Place on flat pans. Bake 20-30 minutes or until golden brown. 6. Put patties on buns. Stack in deep pan and cover with foil to keep warm until ready to serve.
We served the Hamburgers on a Roll with corn, carrot and raisin salad and milk for a nutritious lunch.

Bran Muffins Recipe

Bran Muffins1 muffin = 1 bread
           

Ingredients	36 servings (1/2 gal of batter)
Bran Flakes	2 cups
Other Bran Cereal (100% bran)	1 cup
Boiling Water	1 cup
Buttermilk	2 cups
Shortening	1/2 cup
Sugar	1 cup
Eggs, medium	3
Flour, enriched or whole-grain	2 & 1/2 cups
Baking Soda	2 & 1/2 tsp
Salt	1/2 tsp

  1. Preheat oven to 400 degrees. 2. Combine bran flakes, cereal and boiling water in a bowl. Let stand for 20 minutes. 3. Stir in buttermilk. 4. In separate bowl, cream shortening and sugar together. 5. Add eggs to shortening mixture, one at a time, beating well after each addition. Add to bran mixture and mix well. 6. Sift flour, baking soda and salt together. Stir into bran mixture until just mixed. 7. Cover and refrigerate until needed. Can be refrigerated for up to 30 days or frozen up to 2 months. 8. Coat muffin tin with cooking spray. Fill 2/3 full with batter. 9. Bake muffins for 15-20 minutes.

Note: This is a great recipe that can be made ahead and used up to two months later. It actually improves with age. If serving fewer than 36, refrigerate or freeze unused cookies to serve at a later date. 

We served the Bran Muffins as a nutritious snack.

Chicken Spaghetti Recipe

Chicken Spaghetti1 serving = 1 meat; 1 bread
           

Ingredients	6 servings (We will double or triple this recipe.)
Chicken, whole, uncooked	2 lb
Thin Spaghetti Noodles, uncooked	6 oz
Chicken Bouillon, cubes	1 cube
Hot Chicken Broth	1 cup
Cream of Chicken Soup	1 can (10 & 3/4 oz can)
Parmesan Cheese	2 Tbsp
Spice Mix	1/2 Tbsp
Cooking Spray

  1. Preheat oven to 375 degrees. 2. Place chicken in large soup pot and cover with water. Cover pan and bring to a boil. Lower heat and simmer chicken for 2 hours. Pour broth off chicken, reserving some for use in making bouillon. 3. Remove chicken from bones and dice. Be sure to discard the skin. 4. Cook spaghetti noodles as directed. 5. Dissolve bouillon in hot chicken broth. 6. Mix cream of chicken soup with broth. 7. Toss cooked chicken with Parmesan cheese and spice mix. 8. Add broth mixture to chicken and blend well. 9. Combine chicken and noodles and pour into casserole sprayed with cooking spray. 10. Bake until bubbly, about 20 minutes. 11. Divide into portions equal to number of children to be served.
Note: When you cook chicken, you can save the broth for later use in cooking vegetables, making soup base or making bouillon.

We served the Chicken Spaghetti with peas and carrots, fruit cocktail and milk for a nutritious lunch.

Cinnamon Toast Recipe

Cinnamon Toast1 serving = 1 bread
           

Ingredients	6 servings (We will double or triple this recipe.)
Margarine, softened	3 tsp
Bread, whole-grain	6 slices
Cinnamon	1 & 1/2 tsp
Sugar	1 Tbsp

  1. Spread 1/2 tsp margarine on one side of bread and place on pan, plain side down. 2. Combine cinnamon and sugar and stir until well blended. 3. Sprinkle cinnamon and sugar mixture onto bread with a shaker. 4. Place bread under broiler for 1 minute or until golden brown. Watch closely - cinnamon toast burns quickly.
We served the Cinnamon Toast with applesauce and milk for a nutritious breakfast.

Pumpkin Cookies Recipe

Pumpkin Cookies1 cookie = 1 bread
           

Ingredients	20 servings
Sugar	1/3 cup
Margarine, melted	1/3 cup
Pumpkin	1/2 cup
Egg, medium	1
Vanilla	1 tsp
Flour, enriched or whole-grain	1 & 1/4 cups
Baking Soda	1/2 tsp
Baking Powder	1/2 tsp
Pumpkin Pie Spice	1/2 tsp
Cooking Spray
Confectioners Sugar (optional)

  1. Preheat oven to 350 degrees. 2. Mix sugar, margarine, pumpkin, egg and vanilla. 3. Add dry ingredients. 4. Beat well. Dough should be stiff; add more flour if necessary. 5. Drop by spoonfuls onto a cookie sheet greased with cooking spray. 6. Bake for 15 minutes. 7. Dust with confectioners sugar, if desired.

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

We served the Pumpkin Cookies as a nutritious snack.

Finger Gelatin Recipe

Finger Gelatin1 serving = 1/2 fruit/vegetable
           

Ingredients	6 servings (We will double or triple this recipe.)
Grape Juice, 100% fruit	12 oz
Gelatin	2 Tbsp

  1. Dissolve gelatin in juice and boil, stirring occasionally. 2. Pour gelatin into flat pan. 3. Refrigerate overnight. 4. Cut into equal portions and serve.
We served the Finger Gelatin with ham and cheese sandwiches, carrot sticks and milk as a nutritious lunch.

Breadsticks Recipe

Breadsticks1 breadstick = 1 bread
           

Ingredients	6 servings (We will double or triple this recipe.)
Yeast	1/2 tsp
Flour, enriched or whole-grain	1/2 cup
Milk	2 Tbsp
Water	2 tsp
Oil	1 Tbsp
Honey	2 tsp
Cooking Spray
Margarine

  1. Preheat oven to 350 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 kneed 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. Roll dough out on floured board to a thickness of 1/2". 8. Cut rolled dough into "sticks" six inches long.
9. Place on cookie sheet greased with cooking spray. 10. Cover with dry cloth and let rise 30 minutes. 11. Bake for 15 minutes.12. Brush tops with melted butter or margarine, if desired, to help keep breadsticks moist.
We served the Breadsticks as a nutritious snack.

Macaroni Beef and Cheese Recipe

Macaroni Beef and Cheese1 serving = 1 meat; 1 bread
           

Ingredients	6 servings (We will double or triple this recipe.)
Ground Beef	8 oz
Spice Mix	1 tsp
Dry Mustard	1 tsp
Margarine	1 & 1/2 Tbsp
Flour, enriched or whole-grain	1 & 1/2 Tbsp
Milk	3/4 cup
Cheddar Cheese	4 oz
Elbow Macaroni, dry	1 & 1/8 cups
Bread Crumbs, whole-grain

  1. Preheat oven to 400 degrees. 2. Brown ground beef in a skillet and drain fat. 3. Add spice mix and mustard and stir well. 4. Make thin white sauce by melting margarine and then gradually adding flour. Stir constantly. Slowly add milk, stirring until heated through. 5. Stir white sauce into meat. 6. Grate cheddar cheese and add to meat mixture, stirring thoroughly. 7. Cook macaroni according to directions on box and drain. 8. Toss noodles with meat/cheese mixture until evenly mixed and then place in casserole or baking pan greased with cooking spray. 9. Sprinkle top with bread crumbs. 10. Cover and bake 15 minutes. Remove cover and bake 5 minutes longer. 11. Divide into portions equal to number of children to be served.
Note: Use bread loaf ends to make bread crumbs by drying them in a warm oven. Let cool and chop in food processor.

We served the Macaroni Beef and Cheese with steamed broccoli, fruit cocktail and milk for a nutritious lunch.

Pineapple and Bananas Recipe

Pineapple and Bananas1/2 cup = 1 fruit
           

Ingredients	6 servings (We will double or triple this recipe.)
Pineapple Chunks, canned, undrained	1 & 1/2 cups
Bananas, small	3

  1. Slice bananas and combine with pineapple chunks and juice.
Note: This recipe can be made ahead of time. The acid in the pineapple keeps the bananas from turning brown. Cover and refrigerate.

We served the Pineapple and Bananas with applesauce hermits and milk for a nutritious breakfast.

Applesauce Hermits Recipe

Applesauce Hermits1 hermit = 1 bread
           

Ingredients	6 servings (We will double or triple this recipe.)
Crushed Whole Wheat Cereal	1/2 cup
Grated Apples, unpeeled	1/4 cup
Applesauce, unsweetened	1/4 cup
Biscuit Mix	1 cup
Nutmeg	dash
Cinnamon	dash
Margarine

  1. Preheat oven to 450 degrees. 2. Combine crushed cereal and apples in a bowl. 3. Pour applesauce over mixture. 4. Combine biscuit mix and spices. Add to apple mixture and mix well 4. Drop by spoonfuls onto baking sheet greased with margarine.

5. Bake for 10-12 minutes. 

Note: Serve warm for best results. We do not recommend jam, jelly or butter due to the sugar and fat content of these spreads. However, unsweetened apple butter complements these tasty rolls nicely.

We served the Applesauce Hermits with pineapple & bananas and milk as a nutritious breakfast.