Dinner Meal

 

You can make a complete dinner by choosing one or more foods from the following categories. On the foods that have a * beside them, click on the name for the recipe below.

You want your menu to look like this:

Main Dish
Vegetable #1 (can be a salad)
Vegetable #2
Bread & Butter
Dessert (can be a Fruit dish)
Beverage

 

Meat (usually the Main Dish)
Bread
Fruit (can be the dessert)
Vegetable
Beverage
Easy cheesy lasagna from activity 4c. in Level B (page 36) Twisting twisty pretzels from activity 4b. in Level B (page 34) Fruit salad* Garden Salad* 1 cup milk (skim, 1%, or 2%)
Orange chicken* Fruit shortcake* Oven-baked potato fries* Water
No-bake blueberry crumble* Mashed potatoes* Fruited ice tea*
Frozen vegetables*
Crumb-topped tomatoes*

 

Orange chicken

Supplies

Instructions

  1. Set oven to 400°F.
  2. Place chicken breasts in a baking dish.
  3. In a small mixing bowl, mix the orange jam, soy sauce, rice vinegar, mustard, and garlic together.
  4. Pour the mixture over the chicken breasts.
  5. Bake at 400°F for 20 to 25 minutes. Be sure that the chicken is fully cooked.
  6. You can serve your orange chicken with rice or pasta.

 

Fruit salad

Supplies

Instructions

  1. Remove the seeds, cores, peels, stems, and rinds from all of the fruits you are using.
  2. Carefully cut the fruits into 1-inch pieces. Cut enough fruit so that you have a total of 5 cups.
  3. Place all cut fruit into a large serving bowl.
  4. Use a spatula to scrape the jelly into a small saucepan. Cook over low heat for 5 minutes. Stir occasionally with a wooden spoon.
  5. When the jelly is smooth, remove from heat. Cool for 3 minutes.
  6. Then add the jelly to the fruit mixture. Gently stir, then add mint. Stir again until well mixed.
  7. Serve. Reminder: Soft fruits like bananas, strawberries, and raspberries will get soft after one day.

 

Fruit shortcake

Supplies

Instructions

For biscuits

  1. Set oven to 375°F.
  2. Spray a cookie sheet with nonstick cooking spray.
  3. In a large bowl, mix together the baking powder, salt, 1 cup of flour, and 1 tablespoon of sugar. Mix well.
  4. Add the butter pieces. If a pastry blender is available, cut the butter into smaller pieces until your mixture looks like coarse crumbs. If you don't have a pastry blender, rub the pieces of butter and flour between your fingers until it looks like coarse crumbs.
  5. Add 1/3 cup of milk. Stir mixture with a fork until well combined.
  6. With your hands, form the dough into a ball.
  7. Sprinkle 1 tablespoon flour on a cutting board or cutting area.
  8. Place the ball of dough in this area and knead until smooth. Knead the ball of dough by curving your fingers around it and folding it toward you. Then push it away with the heels of your hand using a rocking motion. Repeat this rocking motion 10 times.
  9. Then form your dough into a circle that measures 7 inches across and is about 1/2 inch thick.
  10. Choose a cookie cutter and cut the dough into 4 biscuits. Place the biscuits on the greased cookie sheet.
  11. Place the reamaining 1 tablespoon of milk into a small bowl. Brush the top of each biscuit with the milk. Sprinkle the remaining 1 teaspoon sugar on each biscuit.
  12. Bake for 12 minutes at 375°F.

For fruit filling

  1. Rinse strawberries with cold water. Using a cutting board, cut off stems and slice lengthwise. Put the strawberry slices in a medium size mixing bowl. Rinse off cutting board.
  2. Place the peaches on the cutting board. Remove the skins with a vegetable peeler. Then cut each peach in half. Remove the pit. Place each half flat side down and cut into thin slices. Add the peach slices to the strawberries.
  3. Pour sugar over the fruit and mix well.

For whipped cream

  1. Put the heavy cream into a medium size mixing bowl. Add vanilla extract and sugar.
  2. Using an electric mixer, beat at medium speed until mixture forms a soft peak. Soft peak is when the cream becomes thick and fluffy and falls in soft mounds when you remove the beaters.

To serve

 

No-bake blueberry crumble

Supplies

Instructions

  1. Spread the cereal on the bottom of a 10-inch pie pan.
  2. Top the cereal with the sliced bananas.
  3. Put the cornstarch and water in a small mixing bowl. Mix until smooth.
  4. Pour the apple juice concentrate into a small saucepan. Place over medium heat and bring to a boil.
  5. Add the cornstarch mixture and stir until the apple juice thickens and becomes a thick syrup. Reduce heat to low.
  6. Add the blueberries and vanilla extract to the saucepan. Stir gently until the glaze coats all blueberries. Remove from heat.
  7. Pour over the bananas and cereal.
  8. Let crumble cool to room temperature before serving.

 

Garden Salad

Supplies

Instructions

  1. Wash the salad greens using a large saucepan full of water. Make sure you remove all sand and grit. Drain salad greens in a colander. Arrange between kitchen or paper towels to dry. After they are dry, tear each salad green to desired size and then place in a medium size serving bowl.
  2. Rinse radishes under cold water. Pat dry. Place radishes on a cutting board and cut off the ends. Then cut each radish in half and place the halves in the serving bowl.
  3. Use a vegetable peeler and peel the skin off the cucumber. Then cut in half. Place each half cut side down and slice into thin slices. Add to the serving bowl.
  4. Toss to mix salad greens, radishes, and cucmbers.
  5. Prepare variations and add to the serving bowl.
  6. Add salad dressing and toss salad to evenly coat greens and vegetables.
  7. Serve salad.

 

Oven-baked fries

Supplies

Instructions

  1. Set oven to 450°F.
  2. Scrub the potatoes while rinsing them under water. Pat dry.
  3. Using a cuting board, cut each potato lengthwise in half. Then place each half, flat side down, and cut into 3 pieces.
  4. Put the pieces into a 15 1/2-inch by 10 1/2-inch jelly-roll pan.
  5. Sprinkle oil, salt, thyme, and pepper over the potatoes. Stir potatoes with a spatula so they are evenly coated with the oil and seasonings.
  6. Then arrange the potatoes in a single layer in the jelly roll pan.
  7. Bake at 450°F for 15 minutes. Carefully remove pan and turn the potatoes over. Place back in oven and bake for 15 minutes.
  8. After 30 total minutes of baking, check for doneness by piercing fries with a fork to see if they are soft and tender. If completely done, remove from oven. If they are not done, continue baking for 2 to 3 minutes, then check for doneness.
  9. Transfer potato fries to a serving dish using a spatula and serve!

 

Mashed potatoes

Supplies

Instructions

  1. Use a vegetable peeler and peel off the skins.
  2. Rinse potatoes with cold water.
  3. Place on a cutting board and cut each one in half lengthwise. Place each half flat side down and cut into 1-inch slices.
  4. Place the slices in a large size saucepan. Add enough water so that it covers the potatoes.
  5. Bring potatoes to a boil over high heat. Reduce heat to low and cover. Let simmer for 15 minutes.
  6. After 15 minutes begin testing the potatoes for doneness. Pierce the potatoes with a fork to see if they feel soft and tender.
  7. When potatoes are done, drain the water using a colander. IMPORTANT: Have an adult help you and pour the potatoes into the colander. Boiling water can be dangerous and cause burns.
  8. After draining, place the potatoes back into the saucepan. Using a potato masher, mash potatoes until they are smooth.
  9. Add the milk, butter, salt, and pepper.
  10. Place mixture over low heat. Stir until well combined and hot. Remove from heat.
  11. Transer for serving dish and serve.

 

Frozen vegetables

Crumb-toppped tomatoes

Supplies

Instructions

  1. Set oven to 375°F.
  2. Using a cutting board, cut the stems off the tomatoes. Then cut the tomatoes in half.
  3. Place the tomatoes cut sides up in a 2-quart square baking dish.
  4. In a small bowl, mix together dry bread crumbs, Parmesan cheese, margarine or butter, herb, pepper, and garlic or onion salt.
  5. Sprinkle mixture on top of tomatoes.
  6. Bake at 375°F for 15 to 20 minutes. Serve.

 

Fruited ice tea

Supplies

Instructions

  1. Fill a tea kettle half full with water. Bring the water to a boil on the stove over high heat.
  2. Place the tea bags in a large mixing bowl.
  3. When water comes to a boil, turn off the heat. Using the help of an adult, fill a 2-cup liquid measuring cup with water. REMINDER: Boiling water is very dangerous and can cause burns. Do not do this step yourself.
  4. Let the water and tea bags sit in the mixing bowl for 5 minutes. Use a spoon and remove the tea bags.
  5. Add sugar to the bowl. Mix until it completely dissolves.
  6. Add the fruit juice. Stir well.
  7. Cover with plastic wrap and set in refrigerator so the tea can cool.
  8. After it is cool, serve your delicious fruited ice tea!

 

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