pasta recommended)
· 1
·1 cup frozen green peas
· 2
·2 cups baby spinach
· 3/4
·3/4 cup mushrooms, quartered
· 1/2
·1/2 teaspoon kosher salt
· Freshly
·Freshly ground black pepper
· 4
·4 tablespoons shredded
Directions
Bring chicken broth to a boil in a medium saucepan. Once boiling add pasta and cook for 5 to 6 minutes Add peas, spinach and mushrooms, season with salt and pepper and continue to cook for an additional 2 to 3 minutes. Serve topped with Parmesan cheese.
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{http://img.foodnetwork.com/FOOD/2007/03/26/ek0211_salad_med.jpg} Picture of Spinach Salad with Warm Bacon and Apple Cider Dressing Recipe
Prep Time: 10 min
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10 min
Level: Easy
Serves: 2 servings as a main course, 4 servings as an appetizer
Ingredients · 10·10 ounces pre-washed baby spinach
· 2
·2 slices bacon, finely chopped
· 3
·3 ounces Canadian
coarsely chopped
· 1
·1 cup apple cider
· 2
·2 tablespoons apple cider vinegar
· 1
·1 teaspoon Dijon mustard
· Salt
·Salt and pepper
Directions
Place spinach into a large bowl. Cook bacon in a large skillet over medium heat for about 4 minutes, or until it is just crispy. Add Canadian bacon to the skillet and cook for 2 more minutes, stirring frequently. Remove meat from pan and place on a plate lined with paper towels. Drain any remaining fat from the skillet. Add olive oil and onions to the skillet and cook for about 2 minutes, or until onions soften slightly. Add mushrooms to the pan and cook, stirring frequently, for 2 more minutes. Put onions and mushrooms on top of the spinach. Add apple cider and vinegar to the skillet and turn the heat up to medium-high. Stir to scrape up any bits that are stuck to the bottom of the pan and cook for 8 to 10 minutes or until cider is reduced to about 1/2 cup. Whisk in mustard, salt and pepper, to taste. Pour warm cider dressing over the mushrooms and spinach and toss until the vegetables are well coated. Sprinkle the bacon on top and serve.
if large
· 1
·1 14-ounce can
Directions
Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes. Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the remaining ingredients to make about two-dozen skewers.
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Serves: 4 servings
Ingredients · 4·4 individual mini ciabatta loaves
· 1/2
·1/2 to 3/4-cup
breast halves
· 3
·3 to 4
Directions
Cut each ciabatta loaf in half. Brush the inside of each half with olive oil and season with salt and pepper. Place on a baking sheet and set aside.
home
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... Stop Eating JUNK!
The USA is fat. It's appalling. We decided to make it our goal to help peop…
...
Stop Eating JUNK!
The USA is fat. It's appalling. We decided to make it our goal to help people get the information they need to sustain a healthy life style by making better choices when eating.
Here's the Big Idea
Now the Essential Question
Take the Challenge
This wiki serves as part of our solution for the challenge. Enjoy and then join us!
home
edited
Stop Eating Crap! JUNK!
The USA is fat. It's appalling. We decided to make it our goal to hel…
Stop Eating Crap!JUNK!
The USA is fat. It's appalling. We decided to make it our goal to help people get the information they need to sustain a healthy life style by making better choices when eating.
CBL Outline
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Challenged Based Learning Outline
Social Change, Citizen Choice-Food
Lesson Plan
Curriculum are…
Challenged Based Learning Outline
Social Change, Citizen Choice-Food
Lesson Plan
Curriculum area: Technology, Language, Science, Culinary Arts
Grade Level: Grades 9-12
Objectives:
After completeing this projects, students will be able to:
-Have a video podcast of healthy eating techniques based on research students performed
-Proper read food labels
-Recognize healthy eating habits
-Make better choices when eating outside the home
-Create a wiki for continued discussion on healthy eating
Suggested Activity Time
8 hours
Big Idea-Interdependence: Human Rights and Social Justice/Human Needs and Quality of Life-Food
Essential Question
If we are what we eat, what are we then?
Overview
America is fat. Estimates put America's obesity at 50%. We can either look at the causes or we can work on changes perspective on eating habits. We chose the latter. Helping people, specifically students, make better choices about what they eat can help make a dent in the epidemic called Obesity.
We looked at this as a three pronged problem. These were our Challenges.
1. People don't have the food knowledge they need to make healthy choices
2. People don't know how easy it is to make healthy foods
3. People don't know what to do with this information
Our focus then was to attack the problem on multiple fronts. These are our Questions
1. Give people the knowledge about growing their own food. Growing local makes healthy sense because you control what goes into the ground. How do we give this information to people?
2. Cooking healthy is a seen as a tasteless experiment where the results are inedible and the techniques are foreign to many. How can we show them that healthy food is easy to make and tasty to eat?
3. Eating out is part of American culture. Yet there isn't nutritional information on the menu. How do we give people the tools to make smarter choices when going out to eat?
With the Questions in mind, we focused on Activities/Resources
1. Let's make a video of us cooking healthy foods. Funky editing, hip music, and real students as actors are great ways to engage the audience. We then demystify the cooking process and show that healthy food is easy to make, quick to create and tasty to eat.
2. Let's make a list of things that every kitchen should have on hand to make healthy meals. Making a list helps students because they can just check things off that they have and they can take the list to the grocery store when they go shopping.
3. Let's reference books, such as "Eat This, Not That", as way of shining a light on foods nutritional value and take pressure off people to eat just salads.
4. Let's create a wiki for students to post healthy recipes and as a place for all the information we have gathered. Let's also put a discussion board on the website so people can interact with each other.
With the Activities and Resources in mind, we look towards a Solution/Action
1. Knowledge about food is key. Information will lead to better choices and thusly, obesity will be tackled.
2. The solution can be started by us, we people have to join us in our battle. Opening up the discussion is vital.
3. Eating healthy isn't just a once in a while thing. It's a life choice.
Kids {veggie_skeleton.jpg}
(www.pcrm.org/health/veginfo/snacks.html)
Busy families sometimes have trouble fitting in three healthy meals each day. Like it or not, snacking has become an important contributor to daily food intake. According to a U.S. Department of Agriculture (USDA) survey of nearly 10,000 children, twice as many kids today eat snack foods, like crackers, popcorn, pretzels, and corn chips, as kids did just 20 years ago. Soda consumption has increased 37 percent for six- to nine-year-olds during the same time period. While children are eating extra calories, many still fall short on meeting their needs for vitamins and minerals, such as vitamin E, vitamin B6, zinc, and iron.
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Combine all ingredients in a large bowl and mix thoroughly.
Transfer to a 9- x 13-inch baking dish. Bake, turning often with a spatula, until mixture is golden brown, about 25 minutes.
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fats: 23%
Applesauce • Makes about 6 cups
6 large, tart apples (gravenstein, pippins, Granny Smith, etc.)
1 cup undiluted apple juice concentrate
1/2 teaspoon cinnamon
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or cold.
For smoother applesauce, cut apples into quarters and remove cores. Chop finely in a food processor. Transfer to a pan and add apple juice concentrate and cinnamon. Cover and cook, stirring often, over low heat until tender, about 15 minutes.
Per 1/2-cup serving: 101 calories; 0.3 g protein; 26 g carbohydrate; 0.5 g fat; 2 g fiber; 6 mg sodium; calories from protein: 1%; calories from carbohydrates: 95%; calories from fats: 4%
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1/2 to 1 cup salsa (you choose the heat)
Combine refried beans with salsa. Add more salsa for preferred consistency.
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fats: 3%
Pumpkin Spice Muffins • Makes 10 to 12 muffins
2 cups whole wheat flour or whole wheat pastry flour
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Preheat oven to 375°F. Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Add pumpkin, 1/2 cup of water, and raisins. Stir until just mixed. Spoon batter into oil-sprayed muffin cups, filling to just below the tops.
Bake 25 to 30 minutes, until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container.
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fats: 3%
Veggies in a Blanket • Makes 2 large roll-ups
2 flour tortillas
Healthy Snacks for Kids
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{cs_calcium_rich_foods_healthy_snacks_for_kids_article.jpg} {cs_calcium_rich_foods_healthy_s…
{cs_calcium_rich_foods_healthy_snacks_for_kids_article.jpg} {cs_calcium_rich_foods_healthy_snacks_for_kids_article.jpg} Healthy Snacks for Kids {veggie_skeleton.jpg} {veggie_skeleton.jpg}
(www.pcrm.org/health/veginfo/snacks.html)
Busy families sometimes have trouble fitting in three healthy meals each day. Like it or not, snacking has become an important contributor to daily food intake. According to a U.S. Department of Agriculture (USDA) survey of nearly 10,000 children, twice as many kids today eat snack foods, like crackers, popcorn, pretzels, and corn chips, as kids did just 20 years ago. Soda consumption has increased 37 percent for six- to nine-year-olds during the same time period. While children are eating extra calories, many still fall short on meeting their needs for vitamins and minerals, such as vitamin E, vitamin B6, zinc, and iron.
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Healthy Snack Ideas
Chopped raw vegetables and dip
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sweet potato
Breadsticks
Breadsticks or pita
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with hummus
Pretzels
Pretzels or popcorn
Tortilla
Tortilla chips with bean dip
Cheerios,
Cheerios, granola, or
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a bag
Toasted
Toasted whole grain
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nut butters
Graham
Graham crackers or
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in applesauce
Mini
Mini rice cakes
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peanut butter
Apple
Apple slices with hazelnut butter
Fresh
Fresh fruits
Dried
Dried fruits, especially raisins
Frozen
Frozen bananas blended
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non-dairy milk
Applesauce
Applesauce or other fruit cups
Nuts,
Nuts, especially mixed
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dried fruit
Soy
Soy yogurt
Soy
Soy ice cream
Individual
Individual boxes of
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fruit juices
Homemade
Homemade muffins or cornbread
Ramen
Ramen soup with added vegetables
Fresh
Fresh soybeans (edamame)
Bite-sized
Bite-sized tofu cubes
Tofu hot dogs
Snack Recipes for Kids
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BOOKS
C is for Cooking: Recipes from the Street – by Susan McQuillan M.S. R.D./Sesame Workshop
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Watts Kelly
Family Fun: Super Snacks – by Deanna F. Cook
FitKid7 – 7 Simple Steps for a Fit & Healthy Child! – by Sirkka Wolke
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How to Teach Nutrition to Kids – by Connie Liakos Evers
The Healthy Start Kids' Cookbook: Fun and Healthful Recipes That Kids Can Make Themselves – by Sandra Nissenberg
Healthy Snacks for Kids
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Healthy {cs_calcium_rich_foods_healthy_snacks_for_kids_article.jpg} Healthy Snacks for Kids …
Healthy{cs_calcium_rich_foods_healthy_snacks_for_kids_article.jpg} Healthy Snacks for Kids {veggie_skeleton.jpg}
(www.pcrm.org/health/veginfo/snacks.html)
Busy families sometimes have trouble fitting in three healthy meals each day. Like it or not, snacking has become an important contributor to daily food intake. According to a U.S. Department of Agriculture (USDA) survey of nearly 10,000 children, twice as many kids today eat snack foods, like crackers, popcorn, pretzels, and corn chips, as kids did just 20 years ago. Soda consumption has increased 37 percent for six- to nine-year-olds during the same time period. While children are eating extra calories, many still fall short on meeting their needs for vitamins and minerals, such as vitamin E, vitamin B6, zinc, and iron.
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Variations: Add thin sticks of cucumber or sweet red pepper before rolling.
Per roll-up: 159 calories; 4 g protein; 22 g carbohydrate; 6 g fat; 2 g fiber; 230 mg sodium; calories from protein: 10%; calories from carbohydrates: 55%; calories from fats: 35%
{newfoodpyramid.jpg}
BOOKS
C is for Cooking: Recipes from the Street – by Susan McQuillan M.S. R.D./Sesame Workshop
