Ingredients:
.25 lbs of Ham
Small package of Velveeta cheese
Frozen Hash browns
6 eggs
2 cups of milk
In a 9x13 glass pan
Spray with Pam
Put hash browns cheese and ham in the glass dish.
Mix eggs with milk. Pour on top of the hash browns, ham and cheese.
Bake at 350 degrees for 45 minutes.
Simple and delicious! Bon Appetite!
Showing posts with label Auntie Em Cooks. Show all posts
Showing posts with label Auntie Em Cooks. Show all posts
Sunday, February 6, 2011
Tuesday, February 1, 2011
Barbque Chicken Sandwiches (Crock Pot)
YUMMY! Tastes just like Famous Daves! That is if you use their BBQ sauce.
On a cold day like today these sandwiches hit the spot and they are so easy to make!
Bottle of BBQ sauce (your favorite) (I use Famous Dave's Sweet & Zesty)
1-2 pounds of boneless, skinless chicken breasts
Low calorie hamburger buns
Cooking Instructions
Put chicken in crock pot
Dump 1-2 cups of BBQ sauce
Cook on low for 8 hours
Using fork and knife shred chicken
Serve on Hamburger buns and have extra BBQ sauce so you can dip! =)
Number of Servings: 8
Amount per Serving
Calories: 268.1
Total Fat: 1.7g
Cholesterol: 9.3
Sodium: 1,050
Total Carbs: 37.8
Dietary Fiber: 2.6g
Protein: 24g
On a cold day like today these sandwiches hit the spot and they are so easy to make!
Bottle of BBQ sauce (your favorite) (I use Famous Dave's Sweet & Zesty)
1-2 pounds of boneless, skinless chicken breasts
Low calorie hamburger buns
Cooking Instructions
Put chicken in crock pot
Dump 1-2 cups of BBQ sauce
Cook on low for 8 hours
Using fork and knife shred chicken
Serve on Hamburger buns and have extra BBQ sauce so you can dip! =)
Number of Servings: 8
Amount per Serving
Calories: 268.1
Total Fat: 1.7g
Cholesterol: 9.3
Sodium: 1,050
Total Carbs: 37.8
Dietary Fiber: 2.6g
Protein: 24g
Saturday, January 29, 2011
Baked Chicken Tortillas
I made these a couple of weeks ago. Steve and I thought they were OK. I actually enjoyed them more as left overs for lunch.
This is a great way to use leftover cooked chicken breast.
1 cup bottled salsa, divided
8 oz fat free sour cream
6 (10 inch) flour tortillas
1-1/2 cups chopped cooked chicken breast (about 3/4 pound)
1/3 cup chopped tomato
1/3 cup chopped green or red bell pepper
1/4 cup chopped onion ( I did not add this ingredient..I am not a fan of onions)
cooking spray
3/4 cup (3oz) shredded reduced-fat cheddar cheese
Preheat oven 350
Combine 1/2 cup salsa and sour cream in small bowl, and spread evenly over each tortilla
Divide chicken, tomato, bell pepper, and onion evenly down center of each tortilla, and roll up
Place rolls, seam sides down in an 11x 7 inch baking dish coated with cooking spray
Top with 1/2 cup salsa
Back at 350 for 15 minutes sprinkle with cheese; bake an additional 5 minutes or until cheese melts.
Number of Servings: 6
Amount Per Serving
Calories: 335.3
Total Fat: 7.3g
Cholesterol: 17.5 mg
Sodium: 696.1 mg
Total Carbs: 53.8g
Dietary Fiber: 4.9g
Protein: 14.2g
This is a great way to use leftover cooked chicken breast.
1 cup bottled salsa, divided
8 oz fat free sour cream
6 (10 inch) flour tortillas
1-1/2 cups chopped cooked chicken breast (about 3/4 pound)
1/3 cup chopped tomato
1/3 cup chopped green or red bell pepper
1/4 cup chopped onion ( I did not add this ingredient..I am not a fan of onions)
cooking spray
3/4 cup (3oz) shredded reduced-fat cheddar cheese
Preheat oven 350
Combine 1/2 cup salsa and sour cream in small bowl, and spread evenly over each tortilla
Divide chicken, tomato, bell pepper, and onion evenly down center of each tortilla, and roll up
Place rolls, seam sides down in an 11x 7 inch baking dish coated with cooking spray
Top with 1/2 cup salsa
Back at 350 for 15 minutes sprinkle with cheese; bake an additional 5 minutes or until cheese melts.
Number of Servings: 6
Amount Per Serving
Calories: 335.3
Total Fat: 7.3g
Cholesterol: 17.5 mg
Sodium: 696.1 mg
Total Carbs: 53.8g
Dietary Fiber: 4.9g
Protein: 14.2g
Sunday, January 23, 2011
Awesome Breakfast Casserole
1 12oz package Jimmy Dean 50% less fat Pork Sausage
2 cups shredded cheddar cheese (lowfat)
1 cup Heart Smart Bisquick mix
1/2 tsp salt
1/2 tsp pepper
2 cups skim milk
4 eggs
Brown sausage and drain.
Arrange cheese and sausage in bottom of a greased 9x13 pan
In separate bowl, beat milk, ggs, Bisquick, salt, and pepper until smooth
Pour mixture over cheese and sausage
Bake at 400 degrees for 30-35 minutes, or until lightly browned.
Number of Servings: 12
Calories: 178.2
Total Fat: 9.1 g
Cholesterol: 96 mg
Sodium: 564.4 mg
Total Carbs 9.7g
Dietary Fiber: 0g
Protein 13.9 g
Sunday, December 12, 2010
Baking Christmas Cookies
We started off the morning to an egg casserole Nana baked, poppy seed bread and bagels. Steve and Papa joined us for brunch and then headed out to do guy stuff.
Angie, Mom and I baked Christmas cookies. We are not your traditional Christmas cookie makers...I brought the Nestle Toll House Chocolate Chip cookie dough, Angie and Mom bought the already made sugar cookies. But....Angie did make the peanut butter cookies from scratch. I am not a fan of cooking and I think Olivia is developing this trait already. Angie handed her the mixer to try and mix some cookie dough and she starting screaming and crying. I can totally relate! I get really anxious before I have to cook anything. You spend so much time going to the store getting all the ingredients, put it all together and the last thing you want is a crappy meal. Cullen kept licking the top of the frosting lid and anything he could get his hands on and Sully ate a ton of Hershey kisses.
At around 2:00 Sully went down for a nap and I left with Olivia who was sleepy too! Angie said she needed to lay down too after a long evening of Christmas partying and my stomach hurt after eating too many chocolate chip cookies. I made 160 of them...who knows how many I ate! All I know is I will not be eating cookies for a while.
Less then two weeks until Christmas!
Angie, Mom and I baked Christmas cookies. We are not your traditional Christmas cookie makers...I brought the Nestle Toll House Chocolate Chip cookie dough, Angie and Mom bought the already made sugar cookies. But....Angie did make the peanut butter cookies from scratch. I am not a fan of cooking and I think Olivia is developing this trait already. Angie handed her the mixer to try and mix some cookie dough and she starting screaming and crying. I can totally relate! I get really anxious before I have to cook anything. You spend so much time going to the store getting all the ingredients, put it all together and the last thing you want is a crappy meal. Cullen kept licking the top of the frosting lid and anything he could get his hands on and Sully ate a ton of Hershey kisses.
At around 2:00 Sully went down for a nap and I left with Olivia who was sleepy too! Angie said she needed to lay down too after a long evening of Christmas partying and my stomach hurt after eating too many chocolate chip cookies. I made 160 of them...who knows how many I ate! All I know is I will not be eating cookies for a while.
Less then two weeks until Christmas!
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| Auntie Em brought Christmas Tatoos for the kids...a very popular trend in the McGee Family....(HA!) |
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| Olivia tired after making all those Cookies! |
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| Sully is ready for a nap too! |
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| Wow all this cooking is maiking every one tired! |
Saturday, December 11, 2010
Chili
I am not a famous chef but there is one recipe that never fails me.
Here is my Chili recipe that is fool proof and tested by dozens. Enjoy!
12 Ounces ground beef
1 cup chopped onion (1Large) ... The recipe calls for it but I never add this...I am not a huge fan of onions.
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
1 - 14 1/2 ounce can tomatoes, cut up
1 - 15 ounce can dark red kidney beans rinsed and drained (Optional) Not everyone is a fan of beans. =)
1 can of magic chili or chili of your choice. (Magic Chili always gives me the best results but I have tried without and it tastes just as good....Steve would disagree)
1 -8 oz can tomato sauce
2/3 teaspoons chili powder. (I usually do 2 - if you like extra spicy add the 3rd)
1/2 teaspoon dried basil, crushed
1/4 teaspoon pepper
In a large saucepan cook ground beef, onion, sweet pepper, and garlic till meat is brown and onion is tender. drain fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. makes about 5 cups ( 4 main dish servings)
Crock Pot Directions: Cook meat, onion sweet pepper, and garlic as above. Drain fat. In a 3 1/2 or 4 quart electric crockery cooker combine meat mixture, undrained tomatoes, beans, tomato sauce, chili powder, basil, and pepper. Cover; cook on low heat setting for 8-10 hours or on high heat setting for 4-5 hours.
I usually do the crock pot. It is much easier and makes your house smell yummy!
Here is my Chili recipe that is fool proof and tested by dozens. Enjoy!
12 Ounces ground beef
1 cup chopped onion (1Large) ... The recipe calls for it but I never add this...I am not a huge fan of onions.
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
1 - 14 1/2 ounce can tomatoes, cut up
1 - 15 ounce can dark red kidney beans rinsed and drained (Optional) Not everyone is a fan of beans. =)
1 can of magic chili or chili of your choice. (Magic Chili always gives me the best results but I have tried without and it tastes just as good....Steve would disagree)
1 -8 oz can tomato sauce
2/3 teaspoons chili powder. (I usually do 2 - if you like extra spicy add the 3rd)
1/2 teaspoon dried basil, crushed
1/4 teaspoon pepper
In a large saucepan cook ground beef, onion, sweet pepper, and garlic till meat is brown and onion is tender. drain fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. makes about 5 cups ( 4 main dish servings)
Crock Pot Directions: Cook meat, onion sweet pepper, and garlic as above. Drain fat. In a 3 1/2 or 4 quart electric crockery cooker combine meat mixture, undrained tomatoes, beans, tomato sauce, chili powder, basil, and pepper. Cover; cook on low heat setting for 8-10 hours or on high heat setting for 4-5 hours.
I usually do the crock pot. It is much easier and makes your house smell yummy!
Sunday, September 19, 2010
Save yourself some time - Just buy the can!
This recipe takes too long - for some stupid soup. It tasted like was the Campbell's tomato soup out of the can with some chunks. Save yourself some time and just get the can! It would have tasted better if I had a sieve - then there wouldn't have been so many tomato skin chunks in the soup....I need to google what a sieve is and where I can get one. So far I have needed it twice and I am sure it would have made a world of difference.
If you want to make it here is the recipe....this recipe makes a mother load so I would cut it in half if you have less then four people. All I know is I have a crock pot full of unsieved tomato soup waiting for me to eat.
4 Pints grape tomatoes
2 Tablespoons extra virgin olive oil
Salt and Pepper
2 cups chicken broth
1 teaspoon honey
1 ripe hass avocado
1/4 cup plain reduced fat greek yogurt
4 ounces sharp yellow cheddar cheese, shredded (1 packed cup)
1/2 teaspoon ancho chile powder
1 1/2 cups lightly crushed baked tortilla chips
Preheat the oven to 450 degrees. Line a large baking sheet (with sides) with parchment paper..(what is parchment paper?) and place the tomatoes on top. Drizzle with the olive oil; season with salt and pepper. Roast the tomatoes until the skins begin to split and blister, about 15 minutes.
Transfer the tomatoes and any juices to a foo processor. Add 1 cup chicken broth and process until coarsely pureed, about 10 seconds. Force the mixture through a fine sieve set over a medium saucepan; discard the pulp. Add the honey and the remaining 1 cup chicken broth to the saucepan and bring to a simmer over medium heat, whisking occasionally, about 5 minutes; season with salt and pepper.
Meanwhile, in a small bow, mash the avocado; stir in the yogurt and season with salt and pepper. Place the cheese in a medium bowl and sprinkle the chile powder on top. Ladle the soup into bowls and serve with the avocado cream, cheese and tortilla chips.
P.S. Click on this link to find out what a sieve is if you are dumb founded like I am....;0) Happy Sieving!
If you want to make it here is the recipe....this recipe makes a mother load so I would cut it in half if you have less then four people. All I know is I have a crock pot full of unsieved tomato soup waiting for me to eat.
4 Pints grape tomatoes
2 Tablespoons extra virgin olive oil
Salt and Pepper
2 cups chicken broth
1 teaspoon honey
1 ripe hass avocado
1/4 cup plain reduced fat greek yogurt
4 ounces sharp yellow cheddar cheese, shredded (1 packed cup)
1/2 teaspoon ancho chile powder
1 1/2 cups lightly crushed baked tortilla chips
Preheat the oven to 450 degrees. Line a large baking sheet (with sides) with parchment paper..(what is parchment paper?) and place the tomatoes on top. Drizzle with the olive oil; season with salt and pepper. Roast the tomatoes until the skins begin to split and blister, about 15 minutes.
Transfer the tomatoes and any juices to a foo processor. Add 1 cup chicken broth and process until coarsely pureed, about 10 seconds. Force the mixture through a fine sieve set over a medium saucepan; discard the pulp. Add the honey and the remaining 1 cup chicken broth to the saucepan and bring to a simmer over medium heat, whisking occasionally, about 5 minutes; season with salt and pepper.
Meanwhile, in a small bow, mash the avocado; stir in the yogurt and season with salt and pepper. Place the cheese in a medium bowl and sprinkle the chile powder on top. Ladle the soup into bowls and serve with the avocado cream, cheese and tortilla chips.
P.S. Click on this link to find out what a sieve is if you are dumb founded like I am....;0) Happy Sieving!
Friday, September 17, 2010
Smokin' - Philled Chicken Breasts
Delicious is all I can say for this dish. Everything went according to plan....well until I noticed I picked up a green pepper instead of a green onion. It was a quick trip to Fareway then I was back on track. Steve even helped me dice up some of the ingredients and stuff the chicken breasts! I highly recommend this dish!
Prep: 30 minutes / Bake: 20 min / Makes: 4 Servings
What you need!
1 pkg (8oz) Philadelphia cream cheese, softened
1/2 cup finely chopped fully cooked smoked ham
2 green onions, chopped
1 tbsp.minced chipotle pepper in adobo sauce - I couldn't find this in the store but I did find a Chipotle spice that worked
1/2 tsp Salt
1/2 tsp Smoked Paprika
4 boneless chicken breast halves (6 oz each)
1/3 cup all purpose flour
1 egg beaten
1 cup panko (japanese bread crumbs)
1/4 cup canola oil
Make it!
In a small bowl, combine the first six ingredients; set aside. Cut a pocket in the thickest part of each chicken breast; fill with cream cheese mixture. Secure with toothpicks.
Place the flour, egg and bread crumbs in three separate shallow bowls. Coat chicken with flour, then dip in egg mixture and coat with crumbs.
In large skillet, brown chicken in oil; transfer to an ungreased baking sheet. Bake at 400 for 20-25 minutes or until the meat thermometer reads 170. Discard toothpicks before serving.
Prep: 30 minutes / Bake: 20 min / Makes: 4 Servings
What you need!
1 pkg (8oz) Philadelphia cream cheese, softened
1/2 cup finely chopped fully cooked smoked ham
2 green onions, chopped
1 tbsp.minced chipotle pepper in adobo sauce - I couldn't find this in the store but I did find a Chipotle spice that worked
1/2 tsp Salt
1/2 tsp Smoked Paprika
4 boneless chicken breast halves (6 oz each)
1/3 cup all purpose flour
1 egg beaten
1 cup panko (japanese bread crumbs)
1/4 cup canola oil
Make it!
In a small bowl, combine the first six ingredients; set aside. Cut a pocket in the thickest part of each chicken breast; fill with cream cheese mixture. Secure with toothpicks.
Place the flour, egg and bread crumbs in three separate shallow bowls. Coat chicken with flour, then dip in egg mixture and coat with crumbs.
In large skillet, brown chicken in oil; transfer to an ungreased baking sheet. Bake at 400 for 20-25 minutes or until the meat thermometer reads 170. Discard toothpicks before serving.
Saturday, September 11, 2010
Salmon for dinner? Don't invite us!
I have decided I am going to cook a new meal once a week. I hate cooking for two and I despise going to the grocery store so I hope I can do this.
Today I found a recipe in the Rachel Ray magazine called Roast Salmon with mustard vinaigrette. It only has 5 ingredients so I thought this would be an easy start. I have never had salmon before..believe it or not but I love seafood, tilapia, cod and the fish that my dad catches. I should like Salmon right?
I usually get tense before going into a grocery store because I usually can't find one or two ingredients that I need for a recipe. Today I had no problems. I found everything that I needed for this dish.
I made the mustard vinaigrette first and when it came to putting the hard boiled eggs in to a fine sieve I didn't have a clue. What in the heck is a sieve anyway? I noticed the sauce was lumpy from the hard boiled eggs and it needs to be a little more saucy so I got out my smoothie pro 600 and smoothed it all out! By the way this machine makes a killer margarita. Olivia and I loved the taste when it was all blended. However, I did notice the sauce was more yellow in the picture than mine which was more green. I am assuming the parsley made it green from all the blending. I started getting excited about this cooking thing. Then I opened up the salmon and flipped it over and I started to scream while waving my hands in the air. I can't believe there is actually fish skin on salmon...uh aren't they suppose to remove it before they sell it? I tried to remove the skin but it was not coming off so I called my mom. After speaking with her I learned you are not suppose to remove the skin because it is what keeps it all together. Shouldn't they tell you this in the magazine? At this point I am dry heaving because I can't touch salmon with the skin on it..I bite the bullet and continue to add olive oil, salt and pepper then put it in the oven to bake.
When I took the salmon out of the oven it looked pretty good and cooked all the way through so I added the yummy sauce, my sides (rice and garlic mashed potatoes) and a salad.
Everything tasted good until I took a bite of the Salmon. Now remember I have never had salmon before...let's just say I couldn't even swallow it. Steve didn't like it either but he tells me after I made the darn thing he has never really liked Salmon because of it's fishy taste. I am not going to blame the fact that we didn't like the salmon on my cooking efforts because the sauce and sides were fabulous. Steve and I just figured out we do not like salmon. So if you having Salmon for dinner...don't invite us!
This is what we ate instead!
There are three things that I can not live with out. Milk, oreos and hot chocolate. Just a little tip: The best way to eat oreos is to fill a glass with 5-6 cookies, pour skim milk to the top of the glass, let it sit for a minute and then eat with a spoon!
That is what I call Gourmet! Bon Appetit!
Today I found a recipe in the Rachel Ray magazine called Roast Salmon with mustard vinaigrette. It only has 5 ingredients so I thought this would be an easy start. I have never had salmon before..believe it or not but I love seafood, tilapia, cod and the fish that my dad catches. I should like Salmon right?
I usually get tense before going into a grocery store because I usually can't find one or two ingredients that I need for a recipe. Today I had no problems. I found everything that I needed for this dish.
I made the mustard vinaigrette first and when it came to putting the hard boiled eggs in to a fine sieve I didn't have a clue. What in the heck is a sieve anyway? I noticed the sauce was lumpy from the hard boiled eggs and it needs to be a little more saucy so I got out my smoothie pro 600 and smoothed it all out! By the way this machine makes a killer margarita. Olivia and I loved the taste when it was all blended. However, I did notice the sauce was more yellow in the picture than mine which was more green. I am assuming the parsley made it green from all the blending. I started getting excited about this cooking thing. Then I opened up the salmon and flipped it over and I started to scream while waving my hands in the air. I can't believe there is actually fish skin on salmon...uh aren't they suppose to remove it before they sell it? I tried to remove the skin but it was not coming off so I called my mom. After speaking with her I learned you are not suppose to remove the skin because it is what keeps it all together. Shouldn't they tell you this in the magazine? At this point I am dry heaving because I can't touch salmon with the skin on it..I bite the bullet and continue to add olive oil, salt and pepper then put it in the oven to bake.
When I took the salmon out of the oven it looked pretty good and cooked all the way through so I added the yummy sauce, my sides (rice and garlic mashed potatoes) and a salad.
 |
| This is what the picture looked like in the magazine. I think I did ok. Right? |
 |
| I had two different cuts of Salmon. I wasn't sure which one to get at the store. It was suppose to be the top cut. |
This is what we ate instead!
 |
| Pudgy's Pizza with Oreo's for dessert! |
That is what I call Gourmet! Bon Appetit!
If you like salmon here is the recipe:
Preheat the oven to 400 degrees. Place a 1 1/2 pound wild salmon fillet skin side down on parchment-lined shallow baking sheet; drizzle with 1 tablespoon extra virgin oil and season with salt and pepper. roast until beads of moisture form on te surface, about 8 minutes; let cool to room temperature. In a small bowl, whisk togetehr 3 tablespoons wite wine vinegar and 2 teaspoons dijon mustard, then shisk in 1/2 cup extra virgin olive oil. ofrce 4 hard boiled eggs throuhg a fine sieve into the mustard vinaigrette; stir in 3 tablespoons finely chopped parsley. Serve with the salmon.
By the way I saved the sauce I made for Angie because she could eat salmon in her sleep.
Good night...have a great weekend. Looking forward to Addison's 4th birthday party on Sunday!
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Left handed? |
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| Right handed? |
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| Left handed...? | <><><><><><><><><><><><><><><><><><><><><><><><><><><><>
Wednesday, August 18, 2010
Snack Ideas
Vanilla Wafers / String Cheese / Bananas / Saltines / Pretzels / Goldfish Crackers / Oranges / Apples / Animal Crackers / Wheat Thins / Muffins(Mini Muffins)/ Ritz / Ritz Bitz (No Peanut Butter) / Raisins / Bagels and Cream Cheese / Popcorn / Dried Cranberries / Strawberries / Bread Sticks / Yogurt / Dry Cereal / Oatmeal Cookies / Applesauce Cups / Carrots / Celery / Cucumbers and Dip / Fig Newtons / Fruit cups / Celery with Cream Cheese / Frozen Fruitsicles / Grapes / Teddy Grahams / Pudding Cups / Kiwi / Melons / Peaches / Pears / Graham Crackers / Tortillas with Jelly / Cheese Slices / Ham and Tortilla Wraps / Mini Rice Cakes / English Muffins and Jelly / Cottage Cheese and peaches / Fruit Cocktail cups / Pineapple / Mandarin Oranges / Blueberries / Cheerios / Vanilla Ice Cream Cups with Fruit / Frozen Yogurt / Trail Mix / Cinnamon Life Cereal.
*Remember that snack is not a meal replacement. The students only need a small snack. we have given examples of serving sizes for you to look over.
Carrots or Celery Sticks : 3 sticks
Dry Cereal: 1/2 Cup
Cheese: Singles (1 slice)
Cracker slices: (4)
Fresh Fruit / Veggies: 1/4 Cup
Graham Cracker: 1 lg. rectangle
Luncheon Meat : 1 slice
Single crackers; 4 Crackers
Ice Cream / Frozen Yogurt 1/4 cup
Jelly/Syrup/Salad Dressing: 1 Tbls.
Cottage Cheese: 2 Tbls.
Our parent's provide snack on a rotating weekly basis. We will hand out a monthly calendar so you know when it is your turn. We will provide napkins and cups. When it is your turn to provide snack we ask that you provide enough snack for all the children in the class for each day of preschool that week.
Nebraska state regulations require us to offer at least one food group for snack. Because of this, in the past we have asked the parents to provide 100% juice. If you provide a snack that fulfills one of the food groups, then you do not have to provide the juice, the children can have water, which will be provided here at the school.
Snacks such as sugar cookies, doughnuts, Oreos, hostess cupcakes, fruit snacks, etc., do not fall into a food group. We have listed several options for you to look over. Please look at the label to make sure the snack is NOT processed with peanuts or tree nuts. Thank you so much for helping provide snack and for your cooperation.
*Remember that snack is not a meal replacement. The students only need a small snack. we have given examples of serving sizes for you to look over.
Carrots or Celery Sticks : 3 sticks
Dry Cereal: 1/2 Cup
Cheese: Singles (1 slice)
Cracker slices: (4)
Fresh Fruit / Veggies: 1/4 Cup
Graham Cracker: 1 lg. rectangle
Luncheon Meat : 1 slice
Single crackers; 4 Crackers
Ice Cream / Frozen Yogurt 1/4 cup
Jelly/Syrup/Salad Dressing: 1 Tbls.
Cottage Cheese: 2 Tbls.
Our parent's provide snack on a rotating weekly basis. We will hand out a monthly calendar so you know when it is your turn. We will provide napkins and cups. When it is your turn to provide snack we ask that you provide enough snack for all the children in the class for each day of preschool that week.
Nebraska state regulations require us to offer at least one food group for snack. Because of this, in the past we have asked the parents to provide 100% juice. If you provide a snack that fulfills one of the food groups, then you do not have to provide the juice, the children can have water, which will be provided here at the school.
Snacks such as sugar cookies, doughnuts, Oreos, hostess cupcakes, fruit snacks, etc., do not fall into a food group. We have listed several options for you to look over. Please look at the label to make sure the snack is NOT processed with peanuts or tree nuts. Thank you so much for helping provide snack and for your cooperation.
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