Route 40

Elementary School
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Working with Bees
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Working in the Garden
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Pre-K Blue Day
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Third Grade at Hickory
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Healthy Kids Cooking

So far this 2017-2018 school year, Mrs. Brenneman has come to the classes twice. The first time she came the students enjoyed Turkey Sausage and the second time the had Cauliflower Waffles.
Fourth Grade trying Cauliflower Waffles:
  Student eating.  Student trying a waffle.  Eating a Cauliflower Waffle.  
  Trying a waffle.  Student eating a Cauliflower Waffle.  Two fourth graders eating.
Students watching turkey in grinder and then enjoying  Turkey Sausage:
Student enjoying turkey sausage.  First grader talking about sausage.  Mrs. Miller mixing up sausage.  Mrs. Miller and Mrs. Brenneman grinding turkey.   Kindergartener eating sausage. 
Students enjoying turkey sausage.  Students watching turkey sausage being fried.  Pre-K student eating sausage.  Student tasting sausage.  Pre-K student trying turkey sausage.
Mrs. Brenneman taking sausage out of electric skillet.  Mrs. Bolden mixing sausage.  Student in Pre-K eating sausage.  Student in Pre-K eating turkey sausage.  Student with smile while eating sausage.
From January to May, Mrs, Brenneman came into the classrooms monthly and made with the students different recipes to learn how to make food that taste good and is still healthy.
In January we make Mediterranean Lentil Soup.   
Students eating recipes made in cooking class.  Stirring onions.  Helping Mrs. Brenneman with Lentils Soup.
Guacamole was made in February.
Making Guacamole    Mixing ingredients for Guacamole.  Tasting the Guacamole.  Using chips to eat Guacamole.  Mashing avocados.
Breakfast Egg & Ham Burritos were made in March and in April we made Three Ingredient Bean Dip. The very last recipe we made was
Healthly Fruit Milkshakes. 
Tasting milkshakes.  Drinking a milkshake.     Fourth grade students drinking milkshakes.  Smiling while drinking milkshakes.
In December, Mrs. Brenneman helped the students to make Chocolate Covered Preztels. Each student enjoyed dipping pretzels in white or dark chocolate and then sprinkling nuts, dried fruit or spinkles over the wet chocolate. 
From November 16 - 18, Mrs. Brenneman came to each class and help the students make Chicken Lettuce Wraps. Every student mixed cooked chicken with their choice of vegetables and a sauce. After mixing the students then put the chicken mixture on a piece of lettuce to create their wrap. Using lettuce instead of a torilla helps make a wrap have less calories and carbs. 
Photos of Chicken Lettuce Wrap cooking class:
Lettuce wraps.  Trying lettuce wraps.  Tasting Chicken Lettuce Wraps.  Thinking about trying the wrap.  Making a salad with the wrap ingredients.
Kindergartners eating wraps.  Mrs. Nicklin helping students make wraps.  Tasting the wraps.  Table of Kindergartners trying wraps.
Mrs. Brenneman helping a student make a wrap.  Taste testing a wrap.  Mrs. T. Maust helping make wraps.  Mixing the wrap ingredients.  Big bite of wrap.
During the week of October 17-21, Mrs. Brenneman helped each student make Pumpkin Pudding Parfait with Gingersnaps. Each child was able to make an individual serving of Pumpkin Pudding. This recipe is a good substitute for Pumpkin Pie.
The first cooking class of the 2016-2017 school year was Cauliflower "Rice" Salad. The students learned that cauliflower can be used to replace rice in recipes so that the recipe is lower in carbohydrates. In this year's cookiing classes students will be learning how to make recipes with lower carbohydrates.
On June 1 and 2, Mrs. Brenneman came into each class and made Frozen Fruit Pops. Each student chose from a variety of diced fruits and placed in a cup. After each cup was filled with juice, a popcicle stick was placed in the middle and then frozen. The students then enjoyed a healthy frozen treat!
On March 3, 4 and 7, Mrs. Brenneman made Salad Skewers with each class. Every student chose different salad items and put them on skewers. Then they spritzed the salad skewer with Balsamic Salad Spritzer, Ranch Salad Spritzer or just ate it plain. Salad Skewers are a great way to get your child to eat their fruits and vegtables. Recipes for the Salad Skewers and the spritzers are found at the recipe tab. (No photos were taken of this cooking class.)
In January, Mrs. Brenneman made Quinoa Chocolate Cake. The students learned that quinoa (pronounced KEEN-WAH) is very high in protein. Quinoa is also good source of dietary fiber, iron, copper, calcium, patassium, vitavin A, folate, antioxidants, essential fatty acids, essential amino acids, vitamin B-6, and magnesium. Quinoa is also gluten free. The Quinoa Chocolate Cake is a healthy, moist cake that was served on January 28 with the homemade chocolate whipped cream or powdered sugar. 
Photos of Quinoa Chocolate Cake cooking class:
Tasting the Quinoa Chocolate cake.  Loving the chocolate cake.  Student enjoying chocolate cake.  Table of students eating cake.
Putting whipped cream on cake.  Students almost done eating cake.  A table of students enjoying cake.  Pre-K students eating cake.
Chocolate cakes makes student smile.  Second graders eating cake.  Chocolate cake eater.  Excited to try cake.
Student who very much enjoyed the cake.  Classmates eating cake.  Second graders almost done with cake.  Mrs. Brenneman putting fresh made whipped cream on cake.?
From November 16 through 20anuary 27, Mrs. Brenneman made Pumpkin waffles with the students at Route 40. Each class helped mix the wet ingredients and the dry ingredients. Both bowls of ingredients were then added together to make a yummy batter to bake in waffle irons. After the waffles were done, each student could choose between apple cinnamon sauce, peach nutmeg sauce, blueberry sauce and fresh bananas. A student could then choose to dust the top of their waffle with powered sugar.
Photos of Pumpkin Waffle cooking class:
Mixing dry ingredients for Pumpkin waffles.   Adding ingredients to waffle mix.  Tasting waffles.  Pre-K students enjoying the waffles.
First grade trying the waffles.   Fruit topped waffle ready to taste.   Pumpkin waffle taster.
During the week of September 28 - October 2, we had our first cooking class of the 2015-2016 school year. We began this year with Yogurt Dipped Apples. The students enjoyed dipping apple slices in plain yogurt sweetened with a little honey from our bees and then rolling them in chopped peanuts, chopped walnuts, sunflower seeds, sprinkles, mini-chocolate chips, mini-peanut butter chips or coconut. The students ate them right away, but the Yogurt Dipped Apples can also be frozen before eating. This recipe is a healthy alternative to caramel apples.
Photos of Yogurt Dipped Apple cooking class:
Table of Kindergartners eating waffles.    Kindergarten students almost done with their waffles.   Dipping apples in yogurts.
Mrs. Brenneman giving instructions.   Third grade eating apples.   More students trying apples.
Dipping apples in yogurt and then eating them.   Table of students eating apples.   Pre-K eating apples with yogurt.
Table of Pre-K enjoying their apples.   Yogurt dipped apples being enjoyed by Pre-K.   Kindergarten eating apples dipped in yogurt.
    Every month we would have our amazing secretary Mrs. Brenneman. She would come into our classroom on her own time to show us how to make healthy snacks. On the first class she showed us how to make green smoothies, then we made homemade tortilla chips with hummus. On the third class we made a rainbow veggie pasta salad and then each class made a granola breakfast sundae with yogurt. After that we made trail mix. Next Mrs. Brennemen showed us how to make vegetable-cheese quesadillas. All of these snacks were very delicious and you can make them too! Just go to