• Dessert Crepes

    Dessert Crepes

    Comments (-1)
  • Zucchini Bites or Fritters

    Zucchini Bites or Fritters

    Comments (-1)
  • Pasta Pizza

    Pasta Pizza

    Comments (-1)
  • Yummy Salsa and Handmade Tortillas

    Yummy Salsa and Handmade Tortillas

    Great snack with carbs, protein and lots of vitamins and minerals.

    Comments (-1)
  • Moonballs

    Moonballs

    A favorite with Exeter athletes - nutritious, high energy, easy-to-make. Oh . . . and YUMMY! Peanut butter, dried fruit, oats, and dried milk all add extra nutrition.

    Comments (-1)
  • Easter Eggs

    Easter Eggs

    Peanut Butter Marshmallow; Peanut Butter Cream Cheese; Coconut Cream Specials ----- Well, they have peanut butter for protein and lots of sugar as carbs------ but, you're right ----- they are NOT a healthy snack! But they are a special holiday treat and they are delicious! Always use coating chocolate - milk chocolate or dark - available at craft stores, the Fairgrounds Farmer's Market or Echo Hill Country Store.

    Comments (-1)
  • PSSA Cookies

    PSSA Cookies

    Healthy carbs. A necessity for liver glycogen that feeds your brain. The Foods & Nutrition classes and the Sports Nutrition classes made 1400 cookies for the 11th grade PSSA test takers - FEED THEIR BRAINS!! We made Lower Fat Qatmeal Raisin, Peanut Butter Dreams and Ranger Cookies. Everyone loves the Ranger Cookies! They are soft, yet crunchy, and loaded with healthy ingredients. Enjoy!

    Comments (-1)
  • Muffin Mania

    Muffin Mania

    There are very few food labs where the students get to pick their own recipes. However when we discuss carbs the students get to choose their favorites. Here are a few of the best choices. Remember: never over mix muffin batter; fill the tins 2/3 full; MEASURE CORRECTLY!!

    Comments (-1)
  • Sports Nutrition - Texas Roll-Ups - Carb Unit

    Sports Nutrition - Texas Roll-Ups - Carb Unit

    Texas Roll-Ups; Carbohydrates, very important to athletes to supply muscle glycogen and liver glycogen for peak performance; serve these yummy, cheesy biscuits with pasta sauce or salsa for a boost of Vitamin C and lycopene!

    Comments (-1)
  • Pancake Fridays!

    Pancake Fridays!

    Plain pancakes? Never! Poffert'Jes - little Romanian PancakesFresh Apple Pancakes - Light and moist

    Comments (-1)
  • SN - 1st Lab - Oatmeal Cookies

    SN - 1st Lab - Oatmeal Cookies

    First Lab for Sports Nutrition! Why oatmeal cookies? Lots of measuring. Some baking experience. And of course, Carbs! Carbs! – the most important nutrient for athletes (other than water)! Each kitchen group will be doing a different recipe, and everyone will be taste-testing all four. We will be doing two classic recipes – the “Famous Quaker Oatmeal Cookie” found on the back of the Quaker package. Also, the “Butter Crisco Oatmeal Cookie” which is a soft, chewy cookie with crispy edges. Let me just say that I think those people at the Crisco company are pretty good at developing cookie recipes. The two lower-fat recipes include a recipe from “Cooking Light” magazine and a Nestle “Good-For-You-Choco-Oat” cookie. Even students who prejudge the idea of a lower-fat cookie will find these delicious.A few notes regarding lower-fat: note – they are lower-fat not no-fat; also note that many lower-fat products have additional sugar to compensate for the “mouth-feel” we all like from fat; thirdly, note that products with lower fat do not brown as much due to the lack of fat. Add nuts if you like for additional nutrition; raisins will also add nutrition and sweetness; and of course if chocolate is your fav (I’m guilty!!) add some chips - dark, semisweet or milk chocolate.

    Comments (-1)
  • FN - 1st Lab - Chocolate Chip Cookies

    FN - 1st Lab - Chocolate Chip Cookies

    Finally! Your first lab! Why chocolate chip cookies? Because it gives your kitchen group the opportunity to measure and learn the basics of successful baking. Remember baking is an exactly science. If you follow the recipe - exactly, measure - exactly, and use everything you learned about proper baking techniques - yes, exactly, you will have a perfect end product.We will be making four different recipes - two lower-fat, and two classics.If you expect the lower-fat to taste exactly the same as the full fat cookies, you WILL be dissappointed. But if you taste all with realization that there are many different types of delicious, you WILL be pleased.The classics are the classic "Toll House" recipe found on the back of bags of Nestle Semi-sweet Chocolate Chips. For the history of the first chocolate chip cookie check out the link under Fun Links on my home page.The second classic is the "Ultimate Chocolate Chip Cookie" from Butter Crisco. You will like this one if you like a soft, chewy cookie with a slightly crispy outer edge. I really like the Butter Crisco cookie recipes, oatmeal and peanut butter also, too bad they are far from fat-free!The two other choc chip recipes are lighter (note: not fat free!).One comes from the Cooking Light magazine, the other is a good crispy cookie that lots of students vote as their favorite. Remember, many recipes have additional sugar to make up for the lower fat. Also these cookies will not be golden when they are fully baked. One of the properties of fat, (whether it is butter, margarine, or shortening) is that fat helps baked products become golden.Also, I've included my favorite chocolate chip chip cookie. It's big, it's fat, it's chewy, and (too bad) it's full fat. The key is, don't make these cookies too often, and eat only one . . . good luck with that :)

    Comments (-1)
  • Measuring - Blondies and Brownies

    Measuring - Blondies and Brownies

    If you can't measure correctly, you can't bake properly!These two recipes give students a chance to measure a variety of ingredients that will pop-up throughout the course.Remember to: lightly let flour fall into the measuring cup; always PACK brown sugar; use a straight edge to get accurate measure; get to eye level when measuring liquids; eggs need to be cracked into a seperate dish and checked for shell or blood spots before adding; the following measurements are important to know: 3 tsp. = 1 tablespoon; 4 T. = 1/4 cup; 1 pound butter = 1 cup; Preheat the oven!!

    Comments (-1)
  • 2012 School Board Recipes

    2012 School Board Recipes

    Comments (-1)
  • Oatmeal Scones

    Oatmeal Scones

    Comments (-1)
  • Fried Rice

    Fried Rice

    Fried Rice - a nice mix of carbs, protein, vitamins and minerals. Add more veggies (broccoli? sno peas? red pepper?) and make it even more nutritious.Sports Nutrition prepares the Pork Fried Rice and the Foods and Nutrition class prepares the Chicken Fried Rice. Feeling creative? Do a mix of the two!

    Comments (-1)