Recipes for Cooking in the Classroom

kids-baking-1675234Nutrition Month is a perfect time to try out some fun no-bake recipes in the classroom. When kids cook they learn math and science concepts, improve fine and gross motor skills, and practice language and reading skills. While students are prepping the food, incorporate discussions about making nutritious choices, where are food comes from, and the kinds of nutrients our bodies need as we grow. Try one of these recipes to get your classroom cooking!
Monkey Sandwiches

Ingredients and tools:
1 ripe banana
1/3 cup peanut butter (smooth or crunchy)
ΒΌ tsp cinnamon
Graham crackers
Spoon
Fork
Mixing bowl
Plastic wrap

Directions:
1. Place the banana into the mixing bowl and mash it with a fork.
2. Add the peanut butter and cinnamon and mix until the ingredients are blended together.
3. Break a graham cracker in half.
4. Spread the mixture onto half of the graham cracker.
5. Create a sandwich by placing the other graham cracker on top.
6. Continue steps 4-5 until all mixture is used.
7. Wrap the sandwiches in plastic wrap and place in freezer for 2-3 hours.
8. Unwrap and enjoy!

From http://smork.pbworks.com/f/Kid%27s+Can+Cook!.pdf

 

No-bake Granola Bars

Ingredients and tools:
2 cups rolled oats
1 1/4 cups chunky natural peanut butter
1 cup ground flaxseed
3/4 cup honey
3/4 cup dried cranberries
1/2 cup chocolate chips
1/4 cup sliced almonds
Spoon
Bowl
Knife
9×11 baking dish
Spatula
Plastic wrap

Directions:
1. Stir oats, peanut butter, flaxseed, honey, cranberries, chocolate chips, and almonds together in a bowl.
2. Press into a 9×11-inch baking dish, using the back of a spatula to press into a flat layer.
3. Refrigerate mixture at least 1 hour.
4. Cut into 12 bars and wrap each individually in plastic wrap for storage.

From AllRecipies.com

 

Roll-up Tortillas

Ingredients and tools:
8 ounces, weight cream cheese, softened
1 tablespoon chopped green onions or chives
1 tablespoon minced fresh parsley
8 whole basil leaves, chopped (or chiffonade)
Salt and pepper, to taste
1 teaspoon fresh lemon juice
6 whole taco sized flour tortillas
1/2 pound shaved turkey
3 whole carrots, peeled and julienned
1 whole cucumber, seeds scraped out and julienned
3 leaves green leaf lettuce, spine removed
2 whole avocados, sliced
Spoons
Knife
Bowls
Plastic wrap

Directions:
1. Make the herbed cream cheese by combining the softened cream cheese with the chives, parsley, basil, salt and pepper, and lemon juice. Stir to combine.
2. Spread cream cheese in a thin layer over the tortillas.
3. Lay ingredients down the middle of the tortilla: for the turkey rollup, use turkey, carrots, and cucumber. For a “salad” rollup, use lettuce, carrots, cucumber, and avocado. Let the veggies extend past the edges on either side.
4. Roll up the tortillas as tightly as they’ll go.
5. Wrap each rollup in plastic wrap and refrigerate for one hour.
6. To slice, cut each rollup exactly in half, then line up the two halves and cut them in half again. Stand the end pieces up so that the veggies stick out the top.

From The Pioneer Woman

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