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Now We're Cooking Lunch

Suggested Toppings:

• Cheddar cheese, grated
• Montery Jack cheese, grated
• Tomato, chopped
• Celery, chopped
• Green onions, sliced
• Cucumber, chopped
• Green or red pepper, chopped
• Frozen corn, drained
• Fresh broccoli, cooked or raw
• Garbanzo beans
• Olives
• Sour cream
• Salsa
• Chili or vegetarian chili (or beans)
• Canned tuna (or tuna salad)
• Margarine or butter
• Bacon bits

Optional Dressings

• Lowfat Italian dressing
• Ranch dressing
• Thousand Island dressing

Wash and dry the potatoes. Place on baking sheet. Bake at 375 degrees for one hour or until done. NOTE: May be able to work with child nutrition program staff to use ovens in cafeteria.

While the potatoes are baking, set up the condiment bar. Choose whatever variety or ingredients the students would like tot prepare. Wash all vegetables that are being used. Chop, slice or grate vegetables, as indicated. Grate cheeses. Open canned ingredients; drain; empty into small serving bowls.

When the potatoes are cooked and have cooled slightly, split them halfway to the center. Let each student stuff their own potato with toppings of their choosing

Skills Developed:

• Bake
• Chop
• Peel
• Slice
• Grate

Equipment List

• baking sheet
• oven
• oven mitts, potholders
• paring knives
• grater
• peeler
• cutting boards
• can opener
• colander
• small plastic spoons to serve toppings

1 pizza crust per student (see suggestions below)
Prepared spaghetti or pizza sauce
Grated mozzarella, Monterey Jack and/or cheddar cheese
Grated Parmesan cheese
Assorted toppings, such as sliced ripe olives, thinly sliced salami, chopped red or green bell peppers, chopped green onions, chopped parsley, quartered cherry tomatoes, thinly sliced zucchini or mushrooms, etc.

Set up a station with toppings in separate bowls so each student can create his or her own pizza.

Give each student spread his/her crust with sauce and layer with favorite toppings.

Place each pizza on a double-thickness of heavy foil and bake in toaster oven until cheese is melted and bubbly. (If using the cafeteria ovens, arrange the pizzas on foil-lined baking sheets and take to the cafeteria.

As children eat their pizza, ask whether anyone has ever made pizza before. Ask them to describe the way their pizza tastes. Would they use the same or different toppings the next time they make pizza?

Suggested pizza crusts:

Small flour or whole wheat tortillas
English muffins, cut in half
Pita bread, split in half horizontally
Bagels, cut in half
French bread slices

Skills Developed:

• Identify foods
• Spread
• Brown

Equipment List

• baking sheets
• oven mitts, potholders
• paper plates or bowls
• plastic utensils
• toaster oven or cafeteria oven
• aluminum foil
• water

Mini Peanut Butter Sandwiches
Non-Cook Recipe

Enough bread for each student to make 2 mini sandwiches (see below for bread suggestions)
Peanut butter
Peanut butter "companions," such as sliced bananas, jelly or jam, honey, raisins, chopped dried apricots, shredded lettuce, grated carrots, chopped cucumber, apple slices, pear slices

Use rubber spatula to empty peanut butter into a bowl for easier access.

Select 3 peanut butter companions and place each in a separate bowl.

Give each child enough bread to make 2 mini sandwiches. If you are using a variety of breads, have each student select 2 different types. Discuss the differences in the styles and flavors of breads and the cultures from which they originate.

Give each student a plastic knife. Instruct them to spread 1 piece with peanut butter, adding a compainoin of their choice, and top with another piece of bread. Repeat for second sandwich. Ask how students rate the combinations. Which combinations are favorites and why?

Suggested Breads:

• White, wheat or raisin bread, cut into quarters
• Soda crackers
• Graham crackers
• Mini bagels, cut in half
• Pita bread, cut into quarters
• Mini rice cakes
• Small flour tortillas, cut into quarters
• Cocktail-size breads

Canned pinto beans
Mild salsa
1 small flour tortilla per student
Grated Monterey Jack and cheddar cheese
Shredded lettuce
Chopped tomatoes
Diced avocado (or guacamole)
Sour cream
Sliced ripe olives

Teacher/parent helpers prepare toppings for tostadas prior to lesson: grate cheeses, wash and shred lettuce, wash and chop tomatoes, dice avocado. Students might be set up to grate cheese themselves, if teacher deemed that task age-appropriate.

Rinse and drain pinto beans. Using fork, mash the beans, adding enough salsa to moisten and form a chunky paste.

Set up a station so each student can make his/her own tostada. Lay tortilla on a plate and spread with some the bean mixture. Top with layers of cheese, lettuce, tomato, avocado or guacamole, sour cream, olives and more salsa.

NOTE: If teacher would like class to prepare this as a warm dish, the canned pinto beans could be warmed either by: 1) heating them in a microwave oven, using a microwave-safe bowl, or 2) emptying the canned beans into a saucepan and warming them over low to medium heat. The tortillas can be warmed in a heated, dry skillet for 30 seconds on each side until warm. If a warm version of this recipe is desired, access to a stovetop or heating element is necessary.

Skills Developed:

• Mix
• Spread
• Grate

Equipment List

• can opener
• colander
• water
• bowl (for beans)
• 5 plates or bowls for toppings
• fork
• blunt plastic knives or spoons

To prepare Lavosh
Place Lavosh under running water or moisten thoroughly with a water spray bottle. Place on damp towel and cover with another damp towel. Let sit one hour. Cracker should be soft enough to roll without breaking. If it is still too stiff, add more water to cracker and let sit a few minutes longer. If it is too wet, pat dry some of the water with a paper towel.

Peanut Butter and Jelly Sandwiches (Serves 4)

1 Large Lavosh cracker bread (about 5 ounces) or 4 small individual Lavosh (about 1 ounce each)
12 Tablespoons peanut butter
12 Tablespoons jelly

Place softened Lavosh on a piece of plastic wrap or towel. Cut into 4 pieces. Each should be about 3 inches wide and 8 inches long. Spread peanut butter evenly over Lavosh. Spread jelly evenly over peanut butter. Gently roll up Lavosh, slice and serve.

Ham and Cheese Aram Sandwiches (Serves 4)

1 Large Lavosh cracker bread (about 5 ounces) or 4 small individual Lavosh (about 1 ounce each)
4 ounces thinly sliced ham
4 ounces cheddar cheese, grated
4 teaspoons mayonnaise
2 teaspoons mustard

Place softened Lavosh on a piece of plastic wrap or towel. Cut into 4 pieces. Each should be about 3 inches wide and 8 inches long. Spread mayonnaise and mustard evenly on Lavosh. Place sliced ham evenly onto Lavosh. Follow with cheese. Roll up, slice and serve.

Alternatives Using same quantities of meat, substitute sliced roast beef, turkey, or salami.

Skills Developed

• Measure
• Slice
• Grate

Equipment List

• spray bottle
• plastic wrap
• knives and cutting boards
• measuring spoons
• grater
• water

Chinese Vegetable Stir-Fry
4 tsp. vegetable oil
1 cup broccoli florets
1 cup carrots, sliced
1 cup cauliflower florets
1 cup celery, sliced
1 cup red bell pepper, cut in chunks
1 cup sugar peas, stems removed

Sauce
3/4 cup pineapple juice
1 T. sugar
1 T. lemon juice
1 1/2 tsp. cornstarch
1 tsp. light soy sauce

Combine all ingredients for the sauce in a mixing bowl. Heat oil in a skillet over medium heat. Add broccoli, carrots, cauliflower, and celery, cook for 2 minutes. Add bell pepper and sugar peas, cook for 2 more minutes. Add sauce, bring to a boil and cook for 1 minute, covered. Serve vegetables hot over rice. Yield: 2 ½ cups.