The students enjoyed the cook-out and have requested that we repeat this at least once a month. My students are learning about healthy choices and how they can prepare foods that follow the food requirements focusing on the 3-3-5's. When I told my class that we were going to have a cook-out and asked for ideas, they began to list "junk" food choices such as a variety of chips, french fries, hotdogs, and many other fatty foods. With disgust in my eyes, I reminded them what we have been learning and asked how we can apply this healthy attitude and knowledge to our team meal. Immediately, they responded, "Oh yea", and began to brainstorm. We made the shopping list and students assigned work stations for the day of the cookout.
As a facilitator, I was impressed with the students ability to organize themselves and take ownership to this project. I have 2 culinary students that gathered recipes and shared ideas with the class. I invited several staff administrators to join us and they were amazed by the students ability and talent.
The only thing missing was a TEXAN ball player, maybe next time !!!!!!!!
Our menu included foods that are not only nutritious, but delicious as well. We focused on the 3-3-5 foods. Dairy, veggies, fruits. With this in mind, students planned a meal that would be fit for football player, a Texan player, and one that could be prepared for a tailgate party.
Menu:
grilled hamburgers: small bun size, grilled onions, tomatoes, lettuce, pickles, low-fat cheese, and small portions of condiments (ketchup,mayo,mustard)
Crudites and Dip: also prepared another dip that was milder with low-fat yogurt, low-fat cream cheese and gourmet spices
Cookie Pizza: a thin layer of sugar cookie iced thinly with low-fat cream cheese and low-fat cool whip, then piled high with fresh fruit(strawberries, kiwi, bananas, blueberries, and peaches)
Drink: low-fat milk and sugar free lemonade
Menu:
grilled hamburgers: small bun size, grilled onions, tomatoes, lettuce, pickles, low-fat cheese, and small portions of condiments (ketchup,mayo,mustard)
Crudites and Dip: also prepared another dip that was milder with low-fat yogurt, low-fat cream cheese and gourmet spices
Cookie Pizza: a thin layer of sugar cookie iced thinly with low-fat cream cheese and low-fat cool whip, then piled high with fresh fruit(strawberries, kiwi, bananas, blueberries, and peaches)
Drink: low-fat milk and sugar free lemonade
TEXAN DIP
2T. parsley
2 1/2t. onion
1t. chives
1/2t. garlic-minced
1/2-1t. chili powder
1/2-3/4t. crushed red pepper
1/4t. paprika
1/4t. cayenne pepper powder
16 oz plain low-fat yogurt
Assortment of veggies-cut into bite size pieces(Crudites)
we used: green beans, broccoli, yellow squash, cucumbers, carrots, bell peppers, zucchini
Mix all together. Best if refrigerated overnight.
2T. parsley
2 1/2t. onion
1t. chives
1/2t. garlic-minced
1/2-1t. chili powder
1/2-3/4t. crushed red pepper
1/4t. paprika
1/4t. cayenne pepper powder
16 oz plain low-fat yogurt
Assortment of veggies-cut into bite size pieces(Crudites)
we used: green beans, broccoli, yellow squash, cucumbers, carrots, bell peppers, zucchini
Mix all together. Best if refrigerated overnight.
