Welcome to Lakeview Consumer Education: We have been learning about the importance of nutrition.

Friday, February 6, 2009

We have been learning about the importance of nutrition.

We started our Nutrition Unit this week. Students have been exploring the six categories of nutrients and discovering how they work together to help our bodies function effectively. We have been discussing the importance of eating a variety of fruits and vegetables every day.

We will be spending time in the IMC next week in order to learn more about making healthy food choices. We will be checking out the USDA My Pyramid website. I have included a link to this site for you.

Our Soft Pretzel lab was this week. The sixth grade students did a nice job making the yeast dough on the first day of the lab. After rolling, twisting and baking the pretzels on day two of the lab, the taste testers gave their approval. Two thumbs up! The students devoured them in record time.

Enjoy your weekend.

Sincerely,
Mrs. J. Bretl

Recipe

½ pound ground turkey or chicken
¼ cup chopped onions
¼ cup chopped celery
¼ teaspoon pepper
½ teaspoon salt
½ can cream of celery soup
½ package frozen tater tots
½ cup shredded cheddar cheese

Yield: 4 servings

1. Brown ground turkey in skillet along with onions and celery. Cook until celery and onions are tender.
2. Place meat in 8 X 8 square baking dish.
3. Sprinkle salt and pepper over meat.
4. Spread cream of celery soup over meat mixture.
5. Place tater tots on top.
6. Bake in 400-degree oven for 40 minutes.
7. Sprinkle with shredded cheese and bake 5 minutes longer. Enjoy!

Fast and Fluffy Buttermilk Pancakes

Fast and Fluffy Buttermilk Pancakes

1 cup flour (unsifted)
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups buttermilk
1 egg
3 tablespoons vegetable oil

Yield: 12 - 4” pancakes

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside.
2. In a separate bowl, use a whisk to blend together buttermilk, milk, eggs and vegetable oil.
3. Pour the wet mixture into the dry mixture, using a wooden spoon or whisk to blend. Stir until it's just blended together. Batter will be slightly lumpy.
4. Scoop batter onto the preheated griddle, using approximately 1/4 cup for each pancake. Turn pancakes when batter forms bubbles and they begin to pop, approximately 2 minutes. Cook 1 minute longer.Serve warm.

Hand sewing a button

1. Cut thread 30 to 40 inches long. Hold spool of thread at your nose and pull thread out to the length of your arm.
2. Thread the needle:
Hold the cut thread about 3/4 inch from the end with the fingers of the other hand, and push the thread through the eye of the needle until about 1/2 inch extends beyond the eye.
3. Double the thread so that the two cut edges are even.
4. Wrap, roll and pull thread into a knot.
5. From the wrong side of the fabric, insert the needle and come through to the right side of the fabric. Go up through one hole of the button and down through the other.
6. Slip a toothpick between the thread and the button to form a shank
7. Take 4 to 5 stitches through each set of holes.
8. Remove the toothpick and come up under the button with the needle.
9. Wrap the thread around the base of the button 3 times to secure the shank (spacer) you have created.
10. Bring the needle to the underside of the fabric. Take a small stitch and bring the needle through the loop to secure a knot.

Welcome to Lakeview Consumer Education

Friday, February 6, 2009

We have been learning about the importance of nutrition.

Pizza Lab and Crazy Hat Day!

Easy Oatmeal Cookies

Money Smarts

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Tater Tot Casserole and Strawberry Delight Jello

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Recipe

Fast and Fluffy Buttermilk Pancakes

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Exploring Careers

Pizza Pizza!

Babysitting Tips

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Chewy Chocolate Chip Cookies

My Pyramid

Learn more about a healthy plan for eating.

Mini Cinnamon Rolls

Sewing a button!

Hand sewing a button

About Me

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