Recipes

Burritos

  • 3 doz. whole wheat or corn flour tortillas
  • 4 30 oz. cans fat-free refried beans
  • 3 large jicama
  • 3 bunches bananas

Warm tortillas in oven, heat beans on stove. Peel and slice jicama. Slice bananas-leave skins on. Assemble burritos, cut in half.

Quesadillas

Same as above, substitute 5 cups grated cheese for beans. Melt in oven.

Easy Basic

  • 2 lbs. cheese cubes
  • 2 boxes Cheerios (do not substitute other cereals)
  • 2 l6-oz. bags of frozen corn
  • 2 watermelon

Put cereal and corn in separate 2 oz. cups.

Egg Lovers

  • 6 doz. hard-boiled eggs
  • 4 loaves whole wheat bread
  • 2 five-pound bags oranges, sliced
  • 10 cucumbers, peeled and sliced

Hard-boil eggs at home, immerse in cold water to avoid greenish yolks, peel. Warm bread in oven if desired and cut into quarters.

Yogurt

  • 6 32-oz. cartons plain yogurt
  • 4 16-oz. bags frozen blueberries
  • 3-4 large bunches celery
  • Air-popped popcorn (l-32 oz. upopped popcorn bag).

Serve yogurt in cups w/spoons, top with frozen berries. Pop popcorn with Oaks’ air popper.

Pita with Hummus

  • 6 pkg. mini whole wheat pitas
  • 4 large containers hummus
  • 3 lbs. sugar snap peas
  • 10 mangos

Spread hummus on the pitas.

Noodles

  • 4 lbs. whole wheat pasta
  • l container parmesan cheese
  • 4-5 heads broccoli w/Italian dressing
  • 10-15 apples.
  • 1 jar peanut butter

Cook broccoli until tender but still bright green. Run under cold water. Marinate in dressing a couple hours before serving or overnight. Cook noodles, toss with parmesan and a little oil/butter. Slice apples, top with peanut butter.

Cottage Cheese and Rice Cakes

  • 4 32-oz. low-fat cottage cheese
  • 5-6 bags mini rice cakes-unsweetened
  • 2 l6-oz. bags frozen peas
  • 4 melons

Scoop cottage cheese into 2 oz. cups. Pour frozen peas into cuts. Slice melon.

Pizza

  • 6 pkg. whole wheat English muffins-halved
  • 2 large jar spaghetti sauce
  • 6 cups grated mozzarella
  • 6 bell peppers
  • 4 lbs. seedless grapes

Assemble pizzas, bake in oven. Slice peppers. Cut grapes into manageable clusters.

Beans and Cornbread

  • 4 15-oz. cans kidney beans, drained and rinsed.
  • 2 13×9 in. pans of cornbread
  • 5 baskets cherry tomatoes
  • 10-15 pears

Bake cornbread at home. Cut into small squares. Put beans in small cups. Slice pears.

Cheesy Potatoes

  • 10 lb. Bag baking potatoes
  • 5 cups grated cheddar or jack cheese
  • 70 easy-to-peel tangerines
  • 6 bell peppers

Scrub potato skins and boil at home until tender. At Oaks, slice lengthwise, cover with cheese. Put in oven until cheese melts. Slice peppers.

Turkey sandwiches

  • 4 loaves bread
  • 3 pounds turkey
  • 3 pounds green beans, marinated in Italian dressing, or steamed and served plain.
  • 20 kiwi

Prepare ¼ sandwich per child.

Egg salad sandwiches

  • 3 doz. eggs., boiled and mashed lightly with mayonnaise.
  • 3 loaves bread.
  • 3-4 bunches celery
  • A flat of strawberries.

Prepare ¼ sandwich per child.

Pancakes

  • 70 3-inch whole wheat or oatmeal pancakes
  • Applesauce made without sugar
  • Broccoli marinated in Italian dressing.
  • 2 lbs. cheese cubes.

Make pancakes at home and re-heat in Oaks’ oven.