Spaghetti and meatballs

Favorite Meatballs
1 tablespoon butter 1 onion, minced 1 green pepper, chopped (optional) 1 10-ounce can tomato soup 1 10-ounce can chicken with rice soup 1 egg 1 pound ground beef 2 slices bread, torn into pieces cup milk 1 teaspoon salt Melt butter in a large skillet. Add onion and green pepper and cook until tender. Stir in soups. Heat to boiling. Turn down heat and simmer the sauce, stirring occasionally. While the sauce cooks, make the meatballs. Beat egg slightly in a bowl. Add ground beef, bread, milk and salt. Mix well. Shape meat into small balls. Drop the meatballs into the simmering sauce and cook slowly about 1 hour, or until meatballs are cooked and sauce has thickened. Serves 6. Great with baked potatoes and a salad.

lBueberry Pancakes

Prep time: about 20 minutes Ingredients:

3/4 c. flour 1 tbsp. sugar 1 tsp. baking powder 1/2 tsp. salt 1 tbsp. margarine 1 egg 3/4 c. milk 1/2 c. blueberries, washed and drained

extra margarine for the pan

Utensils:

stove (You'll need help from your adult assistant.) large bowl mixing spoon saucepan medium-size bowl whisk measuring cups and spoons spatula

Directions: 1. In a large bowl, sift together the flour, sugar, baking powder, and salt. Set the bowl aside. 2. Melt the margarine in a small saucepan. 3. Crack the egg into a medium-size bowl, then add the milk and melted margarine. 4. Whisk until everything is well mixed. 5. Add the flour mixture to the egg mixture. Whisk again until both mixtures are blended together. 6. Put extra margarine in the saucepan and heat it on the stovetop on medium heat. It is hot enough when the margarine starts to bubble. 7. Use a measuring cup or a small ladle to spoon the batter into the pan. Put some blueberries on top of each pancake. 8. Cook your pancakes on medium heat until small bubbles appear on the top. 9. Use a spatula to see when your pancakes are light brown on the bottom. When they are, flip them over with the spatula. 10. Cook for another few minutes until the pancakes are light brown on the other side. 11. Remove your pancakes and put them on plates to enjoy! Serves: 2 Serving size: 3 or 4 medium pancakes Nutritional analysis (per serving): 333 calories 11 g protein 9 g fat 52 g carbohydrate 3 g fiber 108 mg cholesterol 915 mg sodium 270 mg calcium 2.8 mg iron

Berry Good Muffins

Note: This recipe is for people following a vegetarian (meat-free) diet. However, this recipe may include ingredients such as dairy or other animal-based products that may not fit in with vegan or some other vegetarian diets. Enjoy these tasty muffins for breakfast or as an after-school snack. Prep time: 40 minutes Utensils:

muffin tin measuring spoons measuring cups oven (You'll need help from your adult assistant.)

Ingredients: 1 1/3 c. all-purpose flour 1 c. rolled oats 1/4 c. brown sugar 1 tbsp. baking powder 1/2 tsp. cinnamon 1 c. skim milk 1 egg, beaten 3 tbsp. vegetable oil 1 1/4 c. blueberries 3/4 c. raspberries Directions: 1. Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). 2. Spray muffin cups with non-stick cooking spray. 3. Combine flour, oats, brown sugar, baking powder, and cinnamon in a mixing bowl. 4. Fold in berries. 5. Spoon the mixture into the muffin cups, approximately 2/3 full. 6. Bake for 25 to 30 minutes or until light golden brown. Serves: 12 Serving size: 1 muffin Nutritional analysis (per serving): 146 calories 4 g protein 4 g fat

1 g sat. fat 23 g carbohydrate 1 g fiber 18 mg cholesterol 227 mg sodium 103 mg calcium 1 mg iron Note: Nutritional analysis may vary depending on ingredient brands used. Variations and suggestions: Consider adding chopped nuts. You can use a variety of berries. Store leftovers in an airtight container. Reviewed by: Allison Brinkley, RD, LD/N, CNSD
egetable Lasagna

Note: This recipe is for people following a vegetarian (meat-free) diet. However, this recipe may include ingredients such as dairy or other animal-based products that may not fit in with vegan or some other vegetarian diets. This recipe may take a bit of time to cook, but it's well worth it. The calories are significantly reduced because zucchini and squash are used in this recipe instead of pasta. Prep time: 80 minutes Ingredients: 1 lb. zucchini 1 lb. squash 1/4 tsp. Italian seasoning 1/4 tsp. black pepper 2 c. tomato pasta sauce 16 oz. low-fat cottage cheese 2 egg yolks 1/3 c. Parmesan cheese 2/3 c. seasoned bread crumbs 2 c. mozzarella, part-skim 3 c. spinach 1 c. fresh basil nonstick cooking spray Utensils:

knife (You'll need help from your adult assistant.) measuring cup

measuring spoons stove (You'll need help from your adult assistant.) two 15 x 10 x 1 inch baking pan 13 x 9 x 2 inch baking pan large skillet (You'll need help from your adult assistant.) food processor (You'll need help from your adult assistant.)

Directions: 1. Heat oven to 425 degrees Fahrenheit (218 degrees Celsius). 2. Coat two baking pans with nonstick cooking spray. 3. Cut all squash and zucchini lengthwise in half. Then, cut each half lengthwise into slices about 1/4 inch thick. 4. Spread squash and zucchini on pans in single layer and season with Italian seasoning. 5. Bake for 25 minutes, turning over once halfway through baking. 6. Remove from oven and set aside. Reduce oven temperature to 375 degrees Fahrenheit (190 degrees Celsius). 7. In a large skillet, heat pasta sauce over medium-high heat. Mix trimmed spinach into the pasta sauce. 8. In a food processor, combine cottage cheese, basil, egg yolks, and 2 tablespoons of Parmesan cheese. Blend until all ingredients are combined and smooth. 9. Assembly: Sprinkle 2 tablespoons of bread crumbs over the bottom of a 13 x 9 x 2 inch baking pan. Cover the bottom of the dish with half of the zucchini and squash slices. Next, spread cottage cheese mixture over the squash and zucchini slices. Sprinkle with 3 tablespoons of bread crumbs. Top with remaining zucchini slices. Sprinkle with the remaining 3 tablespoons of bread crumbs. Pour pasta sauce evenly over the top. Sprinkle mozzarella cheese evenly over the top. Sprinkle with the remaining 2 tablespoons of Parmesan cheese. 10. Bake at 375 degrees Fahrenheit (190 degrees Celsius) for approximately 35 minutes. Cheese should be browned and bubbling. Let stand for 10 to 25 minutes before serving. Serves: 10 Serving size: 2 1/2 x 4 1/2 inches Nutritional analysis (per serving): 200 calories 16 g protein 7 g fat 3 g sat. fat 18 g carbohydrate 3 g fiber 792 mg sodium 263 mg calcium 2 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Balsamic Tomato Chicken and Pasta

Note: This recipe is especially for kids with lactose intolerance. Kids with lactose intolerance often need to limit or avoid dairy products. Your taste buds will really enjoy this flavorful, lactose-free pasta dish. Serve with a side of garlic bread and your favorite vegetable. Prep time: 45 minutes Ingredients: 18 oz. chicken breast, cut into small pieces (1/2" square) 1/2 c. onion, diced 2 cloves garlic, minced 2 cans (14.5 oz.) of diced tomato 1 1/2 c. sliced mushrooms 1/3 c. balsamic vinegar 1 tsp. basil 1 tsp. oregano 1/2 tsp. thyme 1/2 tsp. rosemary 1/4 c. tomato paste cooking spray 3 1/3 c. cooked pasta Utensils:

kitchen scissors (You'll need help from your adult assistant.) stove (You'll need help from your adult assistant.) measuring cup measuring spoons

Directions: 1. Spray a large skillet with nonstick cooking spray. 2. Saut onion, garlic and mushrooms in large skillet for 5 minutes over low heat. 3. Add raw chicken pieces to large skillet with onions, garlic, and mushrooms. 4. Cook chicken over medium high heat until no longer pink. 5. Once chicken is cooked, add diced tomatoes, tomato paste, balsamic vinegar, and spices to the chicken mixture. 6. Mix together well and simmer over medium low heat for 20 minutes. 7. Toss 1 cup of sauce with 2/3 cup of cooked pasta for each serving. Serves: 5

Serving size: 1 cup of sauce with 2/3 cup of cooked pasta Nutritional analysis (per serving): 378 calories 39 g protein 5 g fat 43 g carbohydrate 3 g fiber 88 mg cholesterol 748 mg sodium 51 mg calcium 3 mg iron Note: Nutritional analysis may vary depending on ingredient brands used. Variations and suggestions:

Use low sodium canned tomatoes and tomato paste if you would like to decrease the amount of sodium. Add soy cheeses, such as mozzarella or parmesan. If you want a thicker sauce, add more tomato paste. If you want a thinner sauce, use less tomato paste.

Meatball Subs Beverage Of Choice Meatball Subs 1 lb ground beef cup bread crumbs 1 egg 1 tsp seasoned salt or herb seasoning mix 1 cup meatless spaghetti sauce grated mozzarella cheese hoagie buns Mix together ground beef, bread crumbs, egg and seasoning. Shape into 1 inch sized balls. Brown in skillet over medium heat. Add in spaghetti sauce and heat thoroughly. Spoon meatballs and sauce onto split rolls, sprinkle with cheese and serve.

Western Scramble 2 tablespoons butter 6 large eggs 1/4 cup finely chopped green bell pepper 1/3 cup finely chopped onion 3/4 cup milk 3/4 cup chopped cooked ham 3/4 teaspoon salt dash pepper In skillet melt butter. Beat eggs and whisk in remaining ingredients. Pour mixture into hot skillet. Cook, stirring to cook evenly.