Smore Cookbook Project

Brittney Reid

Chicken salad & greens


Prep time: 5-10 minutes

What you need:

  • ½ cup plain, nonfat Greek-style yogurt
  • ¼ cup low-fat mayonnaise
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 large celery stalk, finely chopped
  • ¼ cup red onion, finely chopped
  • 1/3 cup grapes, cut in half
  • 2 cups leftover roasted chicken, chopped into ½-inch pieces
  • 4 cups romaine lettuce, coarsely chopped

Equipment and supplies:

  • Mixing bowl
  • Knife for chopping
  • Bowls for serving

What to do:

  1. In a large bowl, combine yogurt, mayonnaise, salt, pepper, celery, red onion, grapes, and chicken.
  2. Mix gently until everything is well coated in dressing.
  3. Divide lettuce between four bowls.
  4. Top each bowl with some chicken salad. Serve cold


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Banana bread

Prep time: about 90 minutes

What you need:

  • 2 eggs
  • 1¾ c. sifted flour
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 1/3 c. vegetable oil
  • 2/3 c. sugar
  • 1 c. mashed bananas (about 3 bananas)

Equipment and supplies:

  • oven (you'll need help from your adult assistant)
  • measuring cups and spoons
  • mixer
  • sifter
  • spatula
  • small bowl
  • medium-size bowl
  • large bowl
  • bread pan coated with nonstick cooking spray

What to do:

  1. Preheat the oven to 350°F (180°C).
  2. Beat eggs well in a small bowl.
  3. In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt.
  4. In a large bowl, add the vegetable oil. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy.
  5. Add the eggs to the mixture in the large bowl and beat well.
  6. Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in.
  7. Pour mixture into the baking pan. Bake for 70 minutes.
  8. Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices to eat and share!
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Confetti soup

Prep time: 1 hour

What you need:

  • 2 teaspoons canola oil
  • 2 cups raw carrots, diced
  • 1/3 cup raw kale, chopped
  • ¼ cup onion, chopped
  • ¼ cup celery, chopped
  • ½ teaspoon black pepper
  • 3½ cups water
  • 2 tablespoons raw parsley
  • ¼ teaspoon whole fennel seed
  • Pinch of crushed red pepper
  • 1 pound black-eyed peas
  • ½ pound turkey ham
  • ½ teaspoon salt

Equipment and Supplies

  • Strainer
  • Large stockpot
  • Measuring cups/spoons
  • Oven/stove

What to do:

  1. Place a large pot over medium high heat. Add the oil, chopped onion, and chopped celery and cook until translucent (the pieces will be soft and you can sort of see through them).
  2. Add the diced carrots, salt, pepper, fennel seed, and crushed red pepper. Cook for 2-3 minutes.
  3. Add the black-eyed peas and water and cook for 25-30 minutes.
  4. When the peas are soft, add the turkey ham and kale and cook for another 10 minutes until the kale is tender.
  5. Adjust seasoning (if necessary) and serve
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Summer salmon

Prep time: 25 minutes

What you need:

  • Juice from 1 orange
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon honey
  • 1 teaspoon mustard
  • Kosher salt and freshly ground black pepper
  • 1 (6-ounce) skinless salmon fillet
  • ¼ cup whole-wheat linguine
  • 6 asparagus spears, chopped
  • ½ cup diced red pepper
  • ¼ medium onion, chopped
  • 1 clove garlic, minced
  • 4 sprigs fresh parsley, stems removed, and leaves chopped
  • 2 fresh basil leaves, thinly sliced
  • 1 teaspoon freshly grated pecorino cheese

Equipment and supplies:

  • Medium pan
  • Medium pot
  • Pasta drainer
  • Knife

What to do:

  1. In a small bowl, whisk together the orange juice, 1 teaspoon olive oil, honey, and mustard.
  2. In a medium sauté pan over moderate heat, warm 1 teaspoon olive oil.
  3. Add the salmon and cook for 4 minutes.
  4. Flip the salmon over, add the orange sauce, and continue to cook until the salmon is golden and cooked through, about 4 more minutes.
  5. Season with salt and pepper and transfer to a plate.
  6. In a medium pot of boiling salted water, cook the pasta until al dente, about 5 minutes.
  7. Add the asparagus and red pepper and continue cooking for 2 more minutes.
  8. Drain the pasta and veggies, and transfer to a bowl.
  9. In a medium sauté pan over moderate heat, warm the remaining 1 teaspoon of olive oil.
  10. Add the onion, garlic, parsley, and basil and sauté, stirring occasionally, about 3 minutes.
  11. Add the onion and garlic mixture to the pasta.
  12. Sprinkle the cheese, season with salt and pepper, and toss to combine.
  13. Serve the salmon alongside the pasta and veggies
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chex chicken

What you need:

  • 1 cup gluten-free corn cereal, such as Chex
  • ¼ cup gluten-free baked veggie chips (chili limon flavor works well)
  • ¼ cup pecans
  • 1 teaspoon ground lemon pepper
  • 3 large egg whites
  • 8 ounces boneless, skinless chicken breast, halved
  • 1 medium yellow squash, cut into half moons
  • 1 medium zucchini, cut into half moons
  • ½ cup sliced carrots

Equipment and supplies:

  • Oven
  • Large bowl
  • Small bowl
  • Baking dish
  • Small saucepan
  • Knife

What to do:

  1. Preheat the oven to 350°F (176°C).
  2. In a large bowl, stir together the cereal, veggie chips, pecans, and lemon pepper. Smash and combine the cereal mixture.
  3. Place the egg whites in a small bowl.
  4. Working with 1 piece at a time, dip the chicken into the cereal mixture then dip it into the egg whites, then back into the cereal mixture, making sure all of the chicken is covered. Transfer the "breaded" chicken to a baking dish and repeat with the remaining chicken, cereal mixture, and egg whites.
  5. Bake the chicken until golden brown, about 30 minutes.
  6. While the chicken is baking, bring a small saucepan of water to a boil. Add the squash, zucchini, and carrots and simmer, lowering the heat if necessary, until tender, about 7 minutes. Serve the veggies with the chicken

crunch hawaiian chicken wrap

Prep time: 25 minutes

What you need:

  • 6 whole-wheat tortillas
  • 1½ cups broccoli slaw
  • 1 cup spinach leaves, chopped
  • ¼ cup crushed and drained canned pineapple
  • 1 pound cooked chicken, diced
  • ¼ cup low-fat mayonnaise
  • ¼ cup vinegar
  • ¼ cup sugar
  • 1 teaspoon poppy seeds
  • 1½ teaspoon garlic powder
  • 1½ teaspoon onion powder
  • 1½ teaspoon chili powder

Equipment and supplies:

  • Measuring cups/spoons
  • Knife
  • Bowl for mixing dressing
  • Whisk

What to do:

  1. Prepare dressing by whisking mayonnaise, vinegar, sugar, poppy seeds, garlic powder, onion powder, and chili powder together. Set aside in refrigerator.
  2. Mix broccoli slaw, drained pineapple, and spinach.
  3. Put ½ cup of the broccoli/pineapple/spinach mixture on a wheat wrap.
  4. Top with chicken.
  5. Add 1 tablespoon dressing to each tortilla.
  6. Wrap tortillas, burrito style. Cut on diagonal. Serve immediately or refrigerate.
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chic penne

Prep time: 55 minutes

What you need:

  • 1 box whole-wheat penne pasta (14 ounces)
  • 3 cups of raw broccoli florettes
  • ¾ cup of precooked chicken strips (4 ounces)
  • ½ cup reduced-fat cheddar cheese, shredded (2 ounces)
  • ½ cup mozzarella cheese, shredded (2 ounces)
  • 3 tablespoons skim milk (1.5 oz)
  • 2 tablespoons low-sodium chicken broth
  • ¾ teaspoon salt
  • ¾ teaspoon ground black pepper

Equipment and supplies:

  • Pot for cooking pasta and steaming broccoli
  • Colander for draining pasta
  • 13x9-inch baking dish
  • Steamer basket for broccoli
  • Measuring cups/spoons
  • Mixing bowl
  • Spoon
  • Skillet
  • Oven/stove

What to do:

  1. Preheat oven to 350°F.
  2. Cook pasta according to directions until crisp-tender. Drain pasta.
  3. Place drained pasta in a 13x9 baking dish.
  4. Place broccoli in a stockpot of boiling water or a steamer for about 5 minutes.
  5. Rinse with cool water.
  6. Add the drained broccoli and the precooked chicken strips to the pasta.
  7. Sprinkle shredded cheeses over pasta mixture.
  8. In a mixing bowl, combine milk, chicken broth, salt, and pepper.
  9. Pour milk mixture evenly over the pasta mixture and mix in with a spoon.
  10. Cover baking dish with foil.
  11. Bake 30 minutes, until mixture is bubbly and cheese is melted
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cream cheesy cucumber sandwich

Prep time: 5-10 minutes

What you need:

  • ¾ cup light cream cheese, slightly softened
  • half a large cucumber, thinly sliced
  • 8 slices of whole-wheat bread

Equipment and supplies:

  • Large knife
  • Cutting board
  • Plastic wrap (optional)

What to do:

  1. Spread each slice of bread with cream cheese (about 3 tablespoons per sandwich).
  2. Place about 4 cucumber slices on 4 of the slices of bread and top with remaining bread slices.
  3. Cut into quarters and serve immediately or wrap sandwiches and save for later.
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edible veggie bowls

Ingredients:

  • 1 green, yellow, or red pepper, washed
  • 1 bunch of celery, washed
  • 1 carrot, washed and peeled
  • your favorite salad dressing

Utensils:

  • knife (you'll need help from your adult assistant)
  • cutting board

Directions:

  1. Cut the pepper in half (from side to side). Clean out the seeds and gunk from the inside. Now you have two pieces. One will be your pepper-shaped bowl.
  2. Cut the other half of the pepper into skinny slices.
  3. Cut the carrot into skinny sticks about 4" long.
  4. Cut celery into skinny sticks so each one is about 4" long.
  5. Put a little salad dressing in the bottom of your pepper bowl.
  6. Put celery sticks, carrot sticks, and pepper slices into the pepper bowl.
  7. Now you've got a portable veggie treat! You can pull out the veggies and eat them with a little dressing. Then when you're finished with the veggies, it's time to eat the bowl!
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southern-style cornbread

Prep time: 40 minutes

Ingredients:

  • 2 eggs, beaten with a fork
  • 1 c. cornmeal
  • 1 c. flour
  • 1 c. milk
  • 2 tsp. baking powder
  • ¼ c. vegetable oil
  • 1 tsp. salt
  • 1 tbsp. sugar
  • ½ c. corn (fresh, canned, or frozen if it's taken out of the freezer ahead of time and soft)

Utensils:

  • oven (you'll need help from your adult assistant)
  • fork
  • large bowl
  • mixing spoon
  • square baking pan (8" x 8") coated with nonstick cooking spray
  • knife (you'll need help from your adult assistant)
  • measuring cups and spoons

Directions:

  1. Preheat oven to 400° F (200° C).
  2. Put all the ingredients, except for the corn, into a large bowl.
  3. Beat the ingredients together with a big wooden spoon. The mixture should be smooth.
  4. Stir in the corn and mix.
  5. Pour the mixture into baking pan coated with nonstick spray.
  6. Bake in the oven for 25 or 30 minutes or until the cornbread is light brown on top.
  7. Remove bread from the oven, cut it into 9 pieces with a knife, and serve it warm for a lip-smacking treat
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A How To Recipe for Cooking Real Southern Style Cornbread in a Cast Iron Skillet