FOOD& NUTRITION I (recipes subject to change)

Dates

Item to be Prepared

September

6-9, 12-16 (9)

 

Introduction

19-23 (5)

Fruity Flaxseed Muffins

26-28 (3)

Omelets with Spinach

 

 

October

 

3-7 (5)

Chocolate Zucchini Bread

No-Bake Thumbprint Cookies

11-14 (4)

Italian Bean and Tomato Salad

17-21 (5)

Raw Apple Crisp

24-28 (5)

Mac n Cheese Primavera

 

 

November

 

31-4 (5)

Cranberry Chutney

Corn Bread

7, 9-10 (3)

Butternut Squash Puree

Pumpkin Chocolate Chip

Muffins

14-18 (5)

Orange Glazed Carrots

Sausage Stuffing

21-23 (3)

Pumpkin Cheesecake

28-2 (5)

Oatmeal Chocolate Chip

Cookies

 

 

December

 

5-9 (5)

Quesadillas

12-16 (5)

Black Bean Brownie Bites

Brown Rice Crispy Treats

19-23 (5)

Quinoa Salad/Lime Ginger Dressing

 

 

January

 

3-6 (4)

Green Salad, French Vinaigrette

9-13 (5)

Black Bean and Brown Rice Burgers

17-20 (4)

Alternative milk lab

23-27 (5)

Mid Term

 

 

 

 

FOOD& NUTRITION II (recipes subject to change)

 

 

Dates

 

Item to be Prepared

 

January

 

23-27 (5)

Introduction

30-3 (5)

Applesauce Muffins

Apple Cinnamon Oat Squares

 

 

February

 

6-10 (5)

Curried Quinoa

Brown Rice

13-17 (5)

Caramelized Onion Frittata

Spinach and Red Pepper Frittata

27-2 (5)

Almond Butter Cookies

 

 

March

 

5-9 (5)

Lemon Garlic Green Beans

BananaCocoaSnack Cake

12-16 (5)

Oatmeal Breakfast Possibilities

Coconut Rice Pudding

19-23 (5)

Chick Pea Hummus

26-30 (5)

CocoLentil Cookies

 

April

 

2-4 (3)

Brown Rice Dark Chocolate

Crisp Bar

16-20 (5)

Cinnamon Waffles with Apple

Compote

23-27 (5)

Taboulle Salad / Bulgur Wheat

 

 

May

 

30-4 (5)

Mexican Lasagna

7-11 (5)

Whole Wheat Pretzels

14-18 (5)

Pita with Tzatziki Sauce

21-25 (5)

TurkeyTacos

29-1 (4)

Fruit Smoothies

 

 

June

 

4-8

Final