Message from our Principal, Mrs. Maria D. Chavez
November is the month of gratitude, a time to celebrate, reflect and appreciate what we have and those who surround us. I would like to take this opportunity to thank you for partnering with us and for entrusting us with your child’s education. I would also like to thank our hard-working and caring faculty and staff, who commit themselves to continuously inspire, motivate and positively impact the lives and education of ALL our scholars.
Rattlers of the Month
Calendar of Events
Capturing Kids Hearts
November is Teamwork month.
If your scholar is sick, PLEASE do not send them to school. If a scholar has a fever of 100.0 F or 37.7 C, they must stay home for 24 hours and may return if fever free without the use of any fever reducing medications.
Do not send scholar to school with medications. A parent/guardian must bring medications to our campus Nurse, Mrs. Rowland.
For questions please call 956-580-5333
Teacher Feature of the Month
For this months Teacher Feature, we are showing off our amazing 8th grade Science teacher, Mrs. Anabel Guerra. She was more than happy to share a recipe she makes at home with her family.
Thank you for the opportunity to share one of my most recent favorite recipes.
At the end of last school year, I had what I call a great awakening. My aunt was diagnosed with severe liver damage, my uncle had to get a toe amputated due to diabetes, and several of my cousins are struggling with arthritis. This was a path I definitely did not want to follow. My family and I began to make changes in our nutritional choices. Long story short, we have lost over 100 pounds as a family (I contributed 50 of those!). Dinner time is an adventure because we all participate in preparing, measuring, and cooking. I share my story because I know our community is one where obesity and diabetes rank at the top of the nation. Making choices requires strong will power and I am so happy that I have the support of my family and my B L Gray family to help me continue on this healthy journey. This Green Chile Chicken Enchilada Dip has become one of our family favorites! I hope you enjoy making it and if you do bring me some - that's if you have any left over!
· 4 ounces low fat cream cheese, room temperature
· 1 cup plain nonfat Greek yogurt
· 1/4 cup green enchilada sauce
· 2 (4 ounce) cans diced green chiles
· 1 teaspoon ground cumin
· 1 teaspoon chili powder
· ¼ teaspoon kosher salt
· 1-pound shredded boneless skinless chicken breast
· 1/2 cup shredded part skim mozzarella, divided
· 1/2 cup shredded Monterrey Jack or pepper jack cheese, divided
- In a large bowl, whisk together the cream cheese, yogurt, enchilada sauce, green chiles, and spices.
- Fold in the shredded chicken, mozzarella, and ¼ cup of the Monterrey jack cheese.
- Place all of the ingredients in the slow cooker and cook on low for 2 hours.
- Remove the dip from the slow cooker and put it in an oven safe dish.
- Top with the remaining cheese and stick it under the broiler until the cheese is lightly browned.
- Serve with 2 ½ servings of chosen vegetables not chips. ( I like the small colorful bell peppers.)
Looking for some family fun activities for the holidays?
RGV Moms has a guide for this November.
City of McAllen provides unplugged home activities.
Here is a photo challenge for November
Beyond Van Gogh Experience at the McAllen Convention Center Nov.18, 2022 - Jan. 12, 2023
Here is a calendar of activities you can do at home with your family.
Want to volunteer?
If you are looking to volunteer at our school, please select the link below to access forms and bring to Kristine Bish with an government issued identification
Kristine Bish, Community Liaison
956-580-5333 Ext 1672