Lab 20 (12/17)- Mozzarella Sticks and Oreo Truffles

Baked Mozzarella Sticks

Makes 6 servings
Prep Time: 20 minCook Time: 6 min

Ingredients
· 1 (12-ounce) package reduced-fat Mozzarella string cheese
· 1 egg
· 1 teaspoon Italian seasoning
· 8 tablespoons panko (Japanese) bread crumbs
· 1/2 cup prepared marinara sauce, warmed (optional)

Position rack in upper third of oven and preheat oven to 350 degrees Fahrenheit. Line a baking sheet with foil and spray lightly with cooking spray.Remove cheese from packaging and set aside. In a small bowl, whisk egg until foamy. In small non-stick skillet, mix Italian seasoning with bread crumbs and place over medium heat. Cook and stir bread crumbs until lightly browned, about 5 minutes.Dip one piece of string cheese in egg until coated and then into toasted bread crumbs, coating completely. Re-dip the string cheese in egg and again into the bread crumbs, if desired. Place on baking sheet. Repeat with remaining string cheese and place on baking sheet 1 1/2 inches apart. Spray string cheese lightly with cooking spray. Bake 5-6 minutes or until heated through. (Cheese may melt slightly and lose shape. Simply press it back into place.) Suggested serving: Pair with warmed marinara sauce for dipping.

Cool oreo truffles

Ingredients:
½ Package of mint oreos
½ Package of cream cheese
4 squares of chocolate bar
Sprinkles (optional)

1. Put oreos in bag and crush with hands or rolling pin.
2. Empty into bowl.
3. Add cream cheese and mix with clean hands until totally combined.
4. Roll into 1” balls and put on plate. It will be messy!
5. Lay chocolate squares onto pie plate. Cook for 1 minutes in the microwave. Stir well and cook again at 15 second intervals, stirring often, until chocolate is completely melted.

After above steps are completed:
Lay a ball in chocolate. Spoon chocolate over ball. Remove with a fork onto wax paper. Sprinkle if desired. Repeat for all truffles. You may put in freezer to expedite setting up of chocolate.
Consume with a glass of cold milk.

Lab 19 (12/5-12/9)- Teriyaki Shish Kebabs

Teriyaki Shish Kebabs

Combine in a plastic bag:

¼ Cup ketchup
¼ Cup sugar
¼ Cup Soy Sauce
½ Tsp. Ginger
½ Tsp. Garlic Powder
ADD 1 lb. of boneless beef sirloin cubes. Label with your kitchen and period number and place in refrigerator until next time.

Next class period:Drain beef, reserving liquid. Place liquid in a small saucepan and simmer for at least 15 minutes on the stove. Thread meat, pineapple and vegetables on skewers. Turn oven on to broil and place kebabs on a foil covered cookie sheet. Place on oven rack close to top of oven and watch carefully. Meat will take approximately 15 minutes. Turn if needed… set table and serve kebabs with marinade to drip

Lab 18 (12/3)- Calcium

Banana Yogurt Crepes- Calcium Lab
(2 whole crepes provide 25% of your daily value of Calcium)

Plug in the crepe maker

Ingredients:

1 ¾ cups lowfat milk
¾ cup flour
2 eggs
2T. honey-divided
1-8oz. container lowfat vanilla yogurt
1 banana diced
½ tsp. vanilla
Fresh Mint and powdered sugar-for garnish

Directions for crepes:

Wisk together milk, flour eggs, and 1 T. honey in a medium bowl. Allow batter to rest 5 minutes at room temperature. Pour into a glass pie plate. Dip the crepe maker into the batter, tilt and quickly cover with batter. When it is lightly browned at the edges use a thin spatula to loosen and remove onto a plate. Repeat process until all of the batter is used.
Directions for Sauce:Puree yogurt, vanilla and remaining honey in a blender until smooth. Add diced banana. Spread each crepe with about 2 ½ T. yogurt mixture. Roll crepes into cylinders. Place on a serving plate and garnish with mint sprigs and powdered sugar, and Chinese 5 spice, if desired.

Chicken Enchiladas with yogurt sauce-Calcium lab

(1 serving provides 300 mg calcium or 25% of your daily value)

Preheat oven to 350F

Ingredients:

1-3oz. package cream cheese
2 cups chopped cooked chicken
1 ½ cups chunky salsa
1 cup cheddar/jack cheese-shredded
8 -6” flour tortillas

FOR THE YOGURT SAUCE:

(combine these ingredients and chill until needed)
1 cup low-fat plain yogurt
½ cup chopped cilantro
½ tsp ground cumin

Heat cream cheese in a large skillet over medium heat until soft. Stir in chicken and ½ cup of the salsa; mix well. Add ½ cup stir until melted. Spoon about 1/3 cup of the chicken mixture onto each tortilla. Roll up. Place seam side down 12x8 inch baking dish. Top with remaining salsa and cheese. Bake at 350F for about 15 minutes or until heated through. Serve with yogurt sauce.

Yield: 8 Enchiladas

Lab 17 (11/24)- Thanksgiving Feast

Turkey Soup

Ingredients:
3 cups of shredded or cubed turkey
4 cubes chicken bouillon
Enough water to cover chicken
1 bag of noodles
1 onion
1 c. potatoes
1 c. celery
1 c. carrots
1 c. peas

Directions:
Cover turkey with water, add chicken bouillon in large pan, add the remaining ingredients (add more or less vegetables to taste) except noodles and let simmer on low heat for several hours, stirring occasionally. Add noodles about 1/2 hour before serving. Cook until noodles are tender. Leftover can be frozen.


Pumpkin Dessert

INGREDIENTS:
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped walnuts

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
3. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.