Monday Tuesday Wednesday Thursday Friday 7 Veggies, Hummus & Whole Wheat Crackers 14 Sliced Apples and Graham Crackers with a Cinnamon, Honey Yogurt Dip 21 28 Granola, Yogurt & Fresh Fruit 1 Ham & Pineapple Pita Pizzas 8 Tortellini Skewers 15 Ants on a Log and Whole Wheat Crackers 22 29 Trail Mix & Bananas 2 Creamy Cucumber Salad with Pita Bread 9 Chef Salad 16 Bean and Cheese Tacos with Bell Peppers 23 30 Apple Racecars & String Cheese 3 Cheddar Apple Tartine 10 Rice Cakes with Sunbutter and Bananas 17 Strawberries and Cream Sandwiches 24 CLOSED FOR THANKSGIVING BREAK 4 11 18 25 CLOSED FOR THANKSGIVING BREAK Program Information Site Phone: (303) 519-3740 Site Manager: Valerie Nirschl-Coats Group Leaders: Lana Alhelo, Jenacy Mendez &Siena Allen Speicalist: Nina Russell Program Manager: Dana Bammerlin (303) 914-6452 Accounts: (303) 914-6515 All snacks are subject to change without notice. All snacks are served with milk and water Hours of Operation: 6:45am- 8:10am 2:50pm-6:00pm Afternoon Schedule: 2:50 Check In Homework Outside Inside Chess Exercise Snack 4:00 STEAM Activity Group Game 5:00 Study Hall Read Homework Library 5:30 Clean & Games
Ingredient List Apple Racecars and String Cheese Apples, Grapes, Toothpicks and String Cheese Ham and Pineapple Pita Pizza Pitas, sliced deli ham, fresh mozzarella balls, cans of pineapple chunks Creamy Cucumber Salad and Pita bread Cucumbers, tomatoes, red onion, lemon, olive oil, pita bread, Greek yogurt, dill Cheddar Apple Tartine whole-wheat cinnamon raisin bread, apples, sliced cheddar cheese, unsalted butter and cinnamon Rice Cakes & Sun butter with berries rice cakes, sun butter, seasonal berries Tortellini Skewers Spinach Tortellini, Grape Tomatoes, Broccoli florets (Steamed or blanched ideal), Olive Oil, Parmesan Cheese, Toothpicks Chef Salad Spinach/Lettuce with some assortment of toppings (croutons, sun flower seeds, fresh fruit, fresh veggies, deli meat, cheese, craisins etc) Ants on a log celery, cream cheese and craisins Sliced Apples with Cinnamon, Honey Yogurt Dip Apples, vanilla yogurt, honey, cinnamon Pinto Bean and Cheese Tacos with Sliced Bell Peppers pinto beans, mild salsa, heart of romaine lettuce, taco shells, shredded Cheddar, bell peppers Strawberries and Cream Sandwich whole-grain sandwich bread, whipped cream cheese, honey, strawberries Turkey & Cheese Roll Ups with Veggies Turkey, tortillas, sliced cheese with fresh seasonal veggies Healthy Deviled Eggs and Carrots Eggs, hummus or avocado, seasoned salt, Carrots Pizza Skewers mini frozen meatballs, crescent roll dough, Small mozzarella balls, Grape tomatoes Trail Mix with Bananas Trail Mix supplies (such as craisins, yogurt drops, dried fruit, nuts etc) and fresh bananas
Recipes: Cheddar Apple Tartine (per kid) 1. 1 slice whole-wheat cinnamon raisin bread 2. ¼ apple, sliced thinly 3. 1 slice Cheddar 4. ½ teaspoon unsalted butter 5. pinch of ground cinnamon 1. Top the bread with the apple and cheese. Heat the butter in a medium nonstick skillet over low heat. Add the tartine and cook, covered, until the cheese is melted, 8 to 10 minutes Top with the cinnamon. Cinnamon, Honey Yogurt Dip 3 Tablespoons Vanilla yogurt 2 teaspoons honey 1/4 teaspoon cinnamon Mix ingredients together and place in a small plastic container. Dip graham crackers or sliced apples Creamy Cucumber Salad: 2 cucumbers, cubed or sliced thinly 1 pint cherry tomatoes, halved 1/2 red onion, thinly sliced or diced 1 ½ cups Non-fat Greek yogurt 2 Tablespoons extra virgin olive oil 3 teaspoons fresh dill, finely chopped 1/2 lemon, juiced Salt and pepper to taste 1. In a large mixing bowl combine cucumber, tomato and red onion. 2. In a medium mixing bowl whisk together the yogurt, olive oil, fresh dill, lemon juice and salt and pepper to taste. 3. Add the yogurt dressing into the salad and mix well. Garnish with fresh dill.
Ham and Pineapple Pita Pizzas 1. 32 pitas 2. 24 ounces sliced deli ham 3. 2-3 8-ounce balls fresh mozzarella, sliced 4. 2 8-ounce cans pineapple chunks, drained 1. Heat oven to 425 F. 2. Place the pitas on a baking sheet. Layer with the ham, mozzarella, and pineapple. 3. Bake until the pitas are crisp and the cheese has melted, 10 to 12 minutes. Healthy Deviled Egg 1. Hard Boil the eggs ahead (or buy them already peeled) 2. Slice in half and remove the yolk 3. Mix Yolks with Hummus or fresh Avocado 4. Add a pinch of seasoned salt 5. Scoop back into the egg whites and enjoy! Pinto Bean & Cheese Tacos 1. 4 15-ounce cans pinto beans, rinsed 2. 2 cups mild salsa 3. 1 bag of pre-shredded lettuce 4. 32 taco shells 5. 2 cups shredded Cheddar 1. In a small microwave-proof bowl, combine the beans and 1 cup of the salsa. Microwave on high until hot, 1 to 2 minutes. 2. Let the children make their tacos! Pizza Skewers Thaw mini frozen meatballs Roll crescent roll dough into strands and cut 1 pieces Small mozzarella balls Grape tomatoes Assemble on a skewer and bake at 375 for 10-12 minutes or until dough is a golden brown
Strawberries and Cream Sandwich (per kid) 1. 1 slices whole-grain sandwich bread 2. 1 tablespoon whipped cream cheese 3. ½ teaspoon honey 4. 2 strawberries, sliced 1. Toast the bread. Top with the cream cheese, honey, and strawberries; halve. Tortellini Skewers : Spinach Tortellini Grape Tomatoes Broccoli florets (Steamed or blanched ideal) Olive Oil Parmesan Cheese Toothpicks : Precook the Tortellini and broccoli (1-2 min for Brocolli don t want it too soft!) Let children assemble the skewers with one of each item per toothpick drizzle with olive oil, sprinkle with parmesan cheese Trail Mix Choose at least three items from the following lists (based on preference and allergies) Dried berries, banana chips, raisins, craisins, dried apples yogurt covered fruits and nuts coconut chips, granola, whole grain cereal like cheerios nuts like almonds, walnuts, cashews, pistachios (allergy dependent)