Salad Bar

Salad Bar is back!!

Salad bar day is a crazy day because there are tons of choices, but everyone loves it. We used a mix of chopped romaine and spring mix. The choices were cheese, peppers, onions, garbanzo beans, beets, broccoli, cauliflower, olives, tomato, cucumber, carrots and croutons.
With the salad bar we served fruit salad, garlic bread, macaroni salad and a little piece of apple cake. (The kindergarten is having apple week this week)

Here is the cake recipe...
http://www.marthastewart.com/recipe/applesauce-cake
I think you could sub more applesauce for half the butter if you wanted to make it lighter.

Pancake Bar

Today was so crazy with pancakes that I forgot to take a picture. So in lieu of a photo, I will share a recipe!

With the pancakes we served a fried egg, a hash brown,and fruit salad. Today the students had choices...on their pancakes they could choose between any of the following: syrup, whipped cream, chocolate chips and triple berry sauce.

Here is the recipe for the wonderful triple berry sauce.

Triple Berry Sauce
1/2 cup sugar
2 Tbl corn starch
1/2 cup water
2 cups frozen triple berry (though I am sure any berry would work)

Bring sugar, corn starch and water to a boil, stirring frequently. Add 1 cup of the berries and bring back to a boil. Remove from heat and add remaining berries.


This recipe came from the American Heart Association Cookbook, 4th edition.

Chili Beans

Today we had vegetarian chili beans topped with shredded cheddar cheese, and fritos to add to the top. It was served with cornbread, fresh orange wedges, and a variety of cold vegetables to dip in ranch dressing.
As always, instead of the soup, it's condiments and the cornbread; the students could choose a peanut butter and jelly sandwich or a cheese sandwich.

We have had several requests for this recipe, so here it is! It's wonderfully flexible. You can make it spicy with ro-tel tomatoes in place of the diced. You could use all black, pinto or white beans or use any beans you like or have handy in your pantry. If you love corn, add extra.

Chili Beans
1 onions, diced
1 bell peppers, diced
2 cans black beans, drained and rinsed
1 cans white beans, drained and rinsed
1 cans pinto beans, drained and rinsed
5 cups stock
1 Tbl chili powder
2 tsp cumin
Salt and pepper to taste
1 can diced tomato
1 can crushed tomato
1 cup frozen corn


Sautee peppers and onions until soft. Add stock, seasonings, beans and tomatoes. Heat until boiling. Add corn and bring back to a simmer.
Garnish with Fritos and cheddar cheese.