Category Archives: Fruits and Vegetables

Mongolian Grill FaCS Vegetable Lab

mongolian-grill-recipe-party

I wanted to try something new for my cooked vegetables lab. How could I introduce the most vegetables to students, demonstrate how to prepare the biggest variety, and assess developing knife skills?

Our Mongolian Grill lab was the answer. The students had a lot of fun while still fulfilling my goals.

teenagers-eat-vegetable-variety

I purchased a wide variety of vegetables and demonstrated cutting the unfamiliar ones. Then students cut the remaining vegetables and organized them into a buffet. Some students brought meat from home and cooked that separately. We also used whole wheat angel hair to mimic lo mein noodles.

mongolian-grill-vegetable-buffet

Students put 2 t sesame oil into a bowl and chose a variety of vegetables. They heated their skillets over high heat and cooked their vegetables for two minutes, stirring constantly. Then they added a tablespoon or so of water to finish cooking the vegetables for another minute. They added up to one tablespoon of bottled sauces and served the vegetables over rice.

mongolian-grill-recipe-facs-lab

It was so delicious! And, I actually had students arguing over who got to visit the buffet first. Many students challenged themselves to try at least one of every vegetable.

How do you encourage your students to eat a wide variety of vegetables?

I hope what you've read is useful! I post here biweekly with resources for Family and Consumer Sciences and Home Economics teachers and share my classroom happenings much more frequently on Instagram, Twitter, and Facebook. Sign up to receive an email when new content is added to my blog. Thanks for visiting!

Freaky Fruit Halloween Healthy Food Demonstration

On Halloween I found myself in an awkward spot between lessons that left me with an extra half hour of class. I took advantage of the holiday and used it to demonstrate how to prepare some fun fruits that don’t otherwise fit in the curriculum.

First, I demonstrated how to cook a pumpkin instead of just carve it.

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We roasted the seeds for a savory snack.

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While the seeds roasted we cut up some unfamiliar fruits.

freaky-food-healthy-halloween-food-labA few students recognized a pomegranate and “star fruit” but the desert pear and lychee were new.

freaky-food-healthy-fruit-halloweenHopefully next time students are grocery shopping they may be more encouraged to try one on these unfamiliar fruits. That they choose fruit at all would be great too! 🙂

I hope what you've read is useful! I post here biweekly with resources for Family and Consumer Sciences and Home Economics teachers and share my classroom happenings much more frequently on Instagram, Twitter, and Facebook. Sign up to receive an email when new content is added to my blog. Thanks for visiting!

Students Collaborate with School Lunch Program to Make Fruits and Vegetables Appealing to Teenagers

As their final project for Foods and Nutrition, students researched the restrictions of the USDA school lunch regulations and set out to create a fruit or vegetable side dish that fit the restrictions while still appealing to teenagers.

The students started by touring the school cafeteria and meeting our AWESOME foodservice director. They learned about challenges of planning healthy meals for students including USDA regulations, student preference, and budget.

Then students worked in teams to create a fruit or vegetable side dish that their classmates would enjoy.

The fruit or vegetable dish had to fit USDA guidelines. They followed these preliminary guidelines to narrow their search. Students calculated nutrition facts for the recipe using the My Recipe tool on the USDA’s SuperTracker. They entered that in Alliance for a Healthier Generation’s product calculator.

Students prepare their healthy fruit and vegetable side dishes for voting

Students prepare their healthy fruit and vegetable side dishes for voting

Students doubled and tripled the recipes and invited the school to come, sample, and vote for their favorite.

First block vegetable selections

First block vegetable selections

Second block healthy fruit and vegetable selections

Second block healthy fruit and vegetable selections

Students serving and voting

Students serving and voting

The winning recipe for each class was prepared in quantity to feed the whole school!

Second block students peel and chop 180 apples

Second block students peel and chop 180 apples

First block’s winning recipe was a veggie tater-tot casserole. Instead of the traditional cream-of-mushroom soup, students made my favorite dairy-free cauliflower “cheese” sauce. The “tater tot” layer was made from shredded potatoes and pureed chickpeas.

usda-school-lunch-healthy-tater-tot-casseroleSecond block’s winning recipe was baked apples. It used maple syrup as a sweetener and had spices like cinnamon and cloves to add flavor instead of sugar.

usda-school-lunch-baked-applesThis has been a crazy week, but a great experience for my students.  I’m very proud of their hard work and look forward to more challenging projects with them in the future.

usda-school-lunch-baked-apples-tater-tots

I hope what you've read is useful! I post here biweekly with resources for Family and Consumer Sciences and Home Economics teachers and share my classroom happenings much more frequently on Instagram, Twitter, and Facebook. Sign up to receive an email when new content is added to my blog. Thanks for visiting!