Family Recipe Kit. Family Recipe Kit. Butternut Squash Pancakes Yields 4 servings Estimated time: 30 minutes

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1 Butternut Squash Pancakes Estimated : 30 minutes ¾ cup cooked butternut squash * additional required ½ cup white whole-wheat flour ½ teaspoon cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger Nonstick cooking spray 1½ teaspoons canola or other vegetable oil ¾ cup milk 1 egg 1 teaspoon baking powder 1 teaspoon brown sugar Optional: Maple syrup 1. *Cut fresh squash in half, remove seeds, Cover and bake at 350 for 40 minutes. Uncover; bake minutes longer until squash is tender. 2. Scoop baked squash out of its skin and measure ¾ cup. 3. Place in a blender until well combined: squash, flour, cinnamon, ginger, nutmeg, brown sugar, salt, baking powder, canola oil, egg, and milk. 4. Lightly coat a griddle or large skillet with nonstick cooking spray. 5. Pour the batter onto griddle in silver-dollar-sized pancakes. 6. When the batter is fairly covered with bubbles, flip the pancakes. Cook until both sides are golden brown. 7. Allow the pancakes to cool and serve them with warm maple syrup, if desired. Children can help scoop the squash out of its skin. Older children can measure ingredients, and younger children can pour the ingredients into the blender. Children can turn the blender on and off. 140 calories 4 g total fat 1 g saturated fat 20 g carbohydrates 3.5 g fiber 4 g sugar 49 mg cholesterol 283 mg sodium Butternut Squash Pancakes Estimated : 30 minutes ¾ cup cooked butternut squash * additional required ½ cup white whole-wheat flour ½ teaspoon cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger Nonstick cooking spray 1½ teaspoons canola or other vegetable oil ¾ cup milk 1 egg 1 teaspoon baking powder 1 teaspoon brown sugar Optional: Maple syrup 1. *Cut fresh squash in half, remove seeds, Cover and bake at 350 for 40 minutes. Uncover; bake minutes longer until squash is tender. 2. Scoop baked squash out of its skin and measure ¾ cup. 3. Place in a blender until well combined: squash, flour, cinnamon, ginger, nutmeg, brown sugar, salt, baking powder, canola oil, egg, and milk. 4. Lightly coat a griddle or large skillet with nonstick cooking spray. 5. Pour the batter onto griddle in silver-dollar-sized pancakes. 6. When the batter is fairly covered with bubbles, flip the pancakes. Cook until both sides are golden brown. 7. Allow the pancakes to cool and serve them with warm maple syrup, if desired. Children can help scoop the squash out of its skin. Older children can measure ingredients, and younger children can pour the ingredients into the blender. Children can turn the blender on and off. 140 calories 4 g total fat 1 g saturated fat 20 g carbohydrates 3.5 g fiber 4 g sugar 49 mg cholesterol 283 mg sodium

2 Carrot Muffins Estimated : 20 minutes, plus 20 minutes baking ¾ cup white whole-wheat flour (Previously Provided) ½ cup shredded carrots ¼ cup golden raisins 1 teaspoon ground cinnamon (Previously Provided) Nonstick cooking spray (Previously Provided) ⅓ cup maple syrup 2 tablespoons orange juice ½ teaspoon baking soda 2½ tablespoons canola oil 1. Heat the oven to 400 F. 2. Lightly grease a standard 6-muffin pan, a mini muffin pan, or an 8-inch by 8-inch cake pan with nonstick cooking spray. 3. In a medium bowl, whisk together the eggs and maple syrup. 4. Stir in shredded carrots, orange juice, golden raisins, and vegetable oil. 5. In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt. 6. Create a well, or indentation, in the middle of the dry ingredients. Slowly pour the liquid ingredients into the well. Mix just until the dry ingredients are moistened. Do not over mix, or the muffins will be tough. 7. Divide the muffin batter into the muffin cups or pour into the cake pan. Bake for approximately 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. (Mini muffins bake much faster than regular muffins.) Cool and serve. Children may enjoy watching you shred the carrots. They can push the food processor s on button. Children enjoy cracking eggs and spooning the final mixture into the muffin cups. 200 calories 7 g total fat <1 g saturated fat 31 g carbohydrates 3 g fiber 16 g sugar 30mg cholesterol 250 mg sodium Carrot Muffins Estimated : 20 minutes, plus 20 minutes baking ¾ cup white whole-wheat flour (Previously Provided) ½ cup shredded carrots ¼ cup golden raisins 1 teaspoon ground cinnamon (Previously Provided) Nonstick cooking spray (Previously Provided) ⅓ cup maple syrup 2 tablespoons orange juice ½ teaspoon baking soda 2½ tablespoons canola oil 1. Heat the oven to 400 F. 2. Lightly grease a standard 6-muffin pan, a mini muffin pan, or an 8-inch by 8-inch cake pan with nonstick cooking spray. 3. In a medium bowl, whisk together the eggs and maple syrup. 4. Stir in shredded carrots, orange juice, golden raisins, and vegetable oil. 5. In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt. 6. Create a well, or indentation, in the middle of the dry ingredients. Slowly pour the liquid ingredients into the well. Mix just until the dry ingredients are moistened. Do not over mix, or the muffins will be tough. 7. Divide the muffin batter into the muffin cups or pour into the cake pan. Bake for approximately 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. (Mini muffins bake much faster than regular muffins.) Cool and serve. Children may enjoy watching you shred the carrots. They can push the food processor s on button. Children enjoy cracking eggs and spooning the final mixture into the muffin cups. 200 calories 7 g total fat <1 g saturated fat 31 g carbohydrates 3 g fiber 16 g sugar 30mg cholesterol 250 mg sodium

3 Chinese-Style Green Beans Estimated : 25 minutes ½ pound green beans 2 teaspoons low-sodium tamari 2½ cups of water 2 teaspoons unsalted butter 1 teaspoon fresh lemon juice (1/8 of lemon squeezed) 1. In a nonstick skillet, melt the butter over low heat on the stovetop. Place a medium pot of water on another burner and bring it to a boil. 2. Clean the green beans, remove their stems, and snap them in half. 3. When the butter has melted, remove it from the heat and use a wooden spoon to stir in the tamari and lemon juice. Set aside. 4. Add the green beans to the boiling water and boil for 5 minutes, or until tender. 5. Turn off the heat and drain green beans in a colander. 6. Add the green beans to the butter/tamari mixture and gently toss to combine. Children can wash the beans, snap off their stems, and snap them in half. 35 calories 2 g total fat 1 g saturated fat 4 g carbohydrates 2 g fiber 1 g sugar 5 mg cholesterol 154 mg sodium Chinese-Style Green Beans Estimated : 25 minutes ½ pound green beans 2 teaspoons low-sodium tamari 2½ cups of water 2 teaspoons unsalted butter 1 teaspoon fresh lemon juice (1/8 of lemon squeezed) 1. In a nonstick skillet, melt the butter over low heat on the stovetop. Place a medium pot of water on another burner and bring it to a boil. 2. Clean the green beans, remove their stems, and snap them in half. 3. When the butter has melted, remove it from the heat and use a wooden spoon to stir in the tamari and lemon juice. Set aside. 4. Add the green beans to the boiling water and boil for 5 minutes, or until tender. 5. Turn off the heat and drain green beans in a colander. 6. Add the green beans to the butter/tamari mixture and gently toss to combine. Children can wash the beans, snap off their stems, and snap them in half. 35 calories 2 g total fat 1 g saturated fat 4 g carbohydrates 2 g fiber 1 g sugar 5 mg cholesterol 154 mg sodium

4 Confetti Corn Muffins Estimated : 20minutes plus 20 minutes for baking ½ cup cornmeal (fine milled) ¼ cup white whole-wheat flour ¼ teaspoon baking soda ¾ cup low-fat plain yogurt 1½ tablespoons honey 1/3 cup shredded sharp cheddar cheese ¼ bell pepper 1/8 teaspoon salt Non stick cooking spray or vegetable oil 1½ tablespoons canola or other vegetable oil 1. Heat oven to 400 F. 2. Coat the muffin tins well with nonstick cooking spray or wipe the tins with a paper towel coated with vegetable oil. 3. Clean the bell pepper and remove its seeds. Finely dice the pepper. Set the diced pepper aside. 4. Place in a large mixing bowl: cornmeal, flour, salt, baking powder, and baking soda (mixed in the bag that came in the kit). 5. Whisk together in a medium mixing bowl: yogurt, honey, eggs, and oil. 6. Create a well, or indentation, in the center of the dry mixture. Fill it with the wet ingredients. Gently stir until all the ingredients are incorporated. Do not overstir. 7. Gently fold half of the shredded cheddar cheese into the batter. 8. Fill the muffin tins three-quarters full. Sprinkle the diced bell peppers on top of the uncooked muffins, followed by the remaining cheddar cheese. 9. Bake 15 to 20 minutes or until golden brown. Allow to cool slightly before removing from pan. Enjoy! Children can help wash, deseed, and chop peppers using a child-sized plastic knife. You can chop the pepper more finely. Older children can measure, and younger children can pour ingredients into the mixing bowls. All ages can stir ingredients. Children can sprinkle the shredded cheese and bell pepper pieces on top of the muffins before baking. (standard size muffin) 166 calories 7 g total fat 2 g saturated fat 20 g carbohydrates 2 g fiber 7 g sugar 40 mg cholesterol 200 mg sodium Confetti Corn Muffins Estimated : 20minutes plus 20 minutes for baking ½ cup cornmeal (fine milled) ¼ cup white whole-wheat flour ¼ teaspoon baking soda ¾ cup low-fat plain yogurt 1½ tablespoons honey 1/3 cup shredded sharp cheddar cheese ¼ bell pepper 1/8 teaspoon salt Non stick cooking spray or vegetable oil 1½ tablespoons canola or other vegetable oil 1. Heat oven to 400 F. 2. Coat the muffin tins well with nonstick cooking spray or wipe the tins with a paper towel coated with vegetable oil. 3. Clean the bell pepper and remove its seeds. Finely dice the pepper. Set the diced pepper aside. 4. Place in a large mixing bowl: cornmeal, flour, salt, baking powder, and baking soda (mixed in the bag that came in the kit). 5. Whisk together in a medium mixing bowl: yogurt, honey, eggs, and oil. 6. Create a well, or indentation, in the center of the dry mixture. Fill it with the wet ingredients. Gently stir until all the ingredients are incorporated. Do not overstir. 7. Gently fold half of the shredded cheddar cheese into the batter. 8. Fill the muffin tins three-quarters full. Sprinkle the diced bell peppers on top of the uncooked muffins, followed by the remaining cheddar cheese. 9. Bake 15 to 20 minutes or until golden brown. Allow to cool slightly before removing from pan. Enjoy! Children can help wash, deseed, and chop peppers using a child-sized plastic knife. You can chop the pepper more finely. Older children can measure, and younger children can pour ingredients into the mixing bowls. All ages can stir ingredients. Children can sprinkle the shredded cheese and bell pepper pieces on top of the muffins before baking. (standard size muffin) 166 calories 7 g total fat 2 g saturated fat 20 g carbohydrates 2 g fiber 7 g sugar 40 mg cholesterol 200 mg sodium

5 English Muffin Pizzas with Homemade Sauce Yields 8servings Estimated : 20 minutes, plus 15 minutes baking 2 cups cherry or Roma tomatoes, washed (about 20 tomatoes) 4 whole-wheat English muffins 1 tablespoon olive oil 1 teaspoon sugar 1½ cups shredded, part-skim mozzarella cheese Basil & Oregano for added flavor 1. Heat oven to 400 F. Rinse the cherry tomatoes. 2. Children may halve cherry tomatoes. 3. Heat 1 tablespoon olive oil in skillet over medium heat. Add the halved tomatoes to the skillet and sprinkle them with sugar. Sauté for 5 to 6 minutes. 4. Transfer the skillet s contents to a blender or food processor and purée into a shallow bowl. 5. Split the English muffins in half and place the halves on ungreased baking sheet. 6. To assemble each pizza, spoon about 2 tablespoons of sauce onto English muffin crusts. Use the back of the spoon to spread the sauce. Cover the sauce with a handful of cheese. 7. Bake the pizzas in the oven for 10 to 15 minutes or until the cheese is bubbly and just beginning to brown. 8. Allow the pizza to cool slightly and cut them in halves or quarters. Transfer the slices to a serving platter, serve family style, and enjoy! Children wash their hands and stand or sit around the cooking table. Children can rinse the cherry tomatoes. They can practice cutting the tomatoes in half on plates, using the child-sized knives. Each child can assemble one English muffin pizza. Pass the bowl of sauce, followed by the bowl of cheese, around the activity table. Assist as needed. Serving size: ½ muffin 140 calories 6 g total fat 2.5 g saturated fat 16 g carbohydrates 3 g fiber 4 g sugar 16 mg cholesterol 289 mg sodium English Muffin Pizzas with Homemade Sauce Yields 8servings Estimated : 20 minutes, plus 15 minutes baking 2 cups cherry or Roma tomatoes, washed (about 20 tomatoes) 4 whole-wheat English muffins 1 tablespoon olive oil 1 teaspoon sugar 1½ cups shredded, part-skim mozzarella cheese Basil & Oregano for added flavor 1. Heat oven to 400 F. Rinse the cherry tomatoes. 2. Children may halve cherry tomatoes. 3. Heat 1 tablespoon olive oil in skillet over medium heat. Add the halved tomatoes to the skillet and sprinkle them with sugar. Sauté for 5 to 6 minutes. 4. Transfer the skillet s contents to a blender or food processor and purée into a shallow bowl. 5. Split the English muffins in half and place the halves on ungreased baking sheet. 6. To assemble each pizza, spoon about 2 tablespoons of sauce onto English muffin crusts. Use the back of the spoon to spread the sauce. Cover the sauce with a handful of cheese. 7. Bake the pizzas in the oven for 10 to 15 minutes or until the cheese is bubbly and just beginning to brown. 8. Allow the pizza to cool slightly and cut them in halves or quarters. Transfer the slices to a serving platter, serve family style, and enjoy! Children wash their hands and stand or sit around the cooking table. Children can rinse the cherry tomatoes. They can practice cutting the tomatoes in half on plates, using the child-sized knives. Each child can assemble one English muffin pizza. Pass the bowl of sauce, followed by the bowl of cheese, around the activity table. Assist as needed. Serving size: ½ muffin 140 calories 6 g total fat 2.5 g saturated fat 16 g carbohydrates 3 g fiber 4 g sugar 16 mg cholesterol 289 mg sodium

6 Lemony Swiss Chard Pasta Estimated : 40 minutes 1/3 pound whole-wheat pasta 3 leaves of Swiss chard ½ small or medium lemon 5 ounces of feta cheese Pinch of sea salt and pepper 2 teaspoons olive oil or other vegetable oil 1. Bring a pot of water to a boil. Add pasta to the pot and cook for 10 minutes or until al dente, stirring occasionally. 2. Meanwhile, wash the chard, remove its stems, and cut the chard into small, 1/3-to ½ -inch pieces. 3. Squeeze the lemon juice into a large bowl. 4. In the large bowl, whisk together the lemon juice, salt, pepper, and olive oil. 5. Chop the feta cheese into small pieces. 6. When pasta is cooked, add the pasta, chard, and feta to the bowl of dressing. 7. Toss until well combined. Invite children to help wash the chard. Using child-sized knives or kitchen scissors, children cut the chard and feta into small pieces. Cut the lemon into small wedges and invite children to help squeeze the lemon juice into a large bowl and whisk the dressing together. Children can help measure and pour the dressing ingredients. Children enjoy helping stir the pasta salad until well combined. 210 calories 7 g total fat 3 g saturated fat 32 g carbohydrates 4 g fiber 1 g sugar 15 mg cholesterol 350 mg sodium Lemony Swiss Chard Pasta Estimated : 40 minutes 1/3 pound whole-wheat pasta 3 leaves of Swiss chard ½ small or medium lemon 5 ounces of feta cheese Pinch of sea salt and pepper 2 teaspoons olive oil or other vegetable oil 1. Bring a pot of water to a boil. Add pasta to the pot and cook for 10 minutes or until al dente, stirring occasionally. 2. Meanwhile, wash the chard, remove its stems, and cut the chard into small, 1/3-to ½ -inch pieces. 3. Squeeze the lemon juice into a large bowl. 4. In the large bowl, whisk together the lemon juice, salt, pepper, and olive oil. 5. Chop the feta cheese into small pieces. 6. When pasta is cooked, add the pasta, chard, and feta to the bowl of dressing. 7. Toss until well combined. Invite children to help wash the chard. Using child-sized knives or kitchen scissors, children cut the chard and feta into small pieces. Cut the lemon into small wedges and invite children to help squeeze the lemon juice into a large bowl and whisk the dressing together. Children can help measure and pour the dressing ingredients. Children enjoy helping stir the pasta salad until well combined. 210 calories 7 g total fat 3 g saturated fat 32 g carbohydrates 4 g fiber 1 g sugar 15 mg cholesterol 350 mg sodium

7 Classroom: Hawthorne 3 Theme: Plans for the week of: Activity Mon. 14 Tues. 15 Wed. 16 Thurs. 17 Meal Time: Conversation (Comp) Clean-up Routine Breakfast: 8:35 & 9:00 Song: (Comp) Transition: Brush Teeth: 9:15 Large Group: 9:25 Activity/Story (Comp) Follow up to activity Transition: Small Group: 9:35 Transition: Jump to Small Group Free Choice: 9:45 Transition: Give 5 minute warning, beat drum, Clean-up song. Putting on shoes/outside Transition Outside: 10:35 Transition: Cow Bell Lunch:11:05 Journal/Library Time/Puzzles 11:40 Transition: Departure Transition: 11:50 Does anyone know what happened to our swiss chard that we were growing? Days of the Week Book: What is your favorite food? Exploring Swiss Chard and Uncooked Noodles Number ice Hockey Walking Feet Song Drop the color mitten game 2 nd Step Lesson 11 Dismiss by bus line Disscuss at lunch the pasta. What do you like about it. Do you think Goose would have liked it? Days of the Week Book: Cook it Cooking Swiss Chard Pasta Number ice Hockey Discuss at lunch that you will be taking home ingriedents to make the pasta we make yesterday at home. How can you help mom/dad make it at home? Days of the Week Book: I help Mommy Write name + one winter word Number ice Hockey Days of the Week What did your family think of the bag you brought home yesterday? Free Art with Scissor. Number ice Hockey Walking Feet Song Walking Feet Song Walking Feet Song Snowball Tag Drop the color mitten game 2 nd Step Lesson 11 Putting together Take home bags for Early Spout Grant. Snowball Tag 2 nd Step Lesson 11 Dismiss by bus line Dismiss by bus line Dismiss by bus line

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