Kabobs and Wraps

For the past two weeks in Nutrition, students have investigated My Plate, the new guide for healthy eating.  Students played a fun game to learn the food groups represented in My Plate and made snacks including all the food groups.  2^nd-4^th graders made pretzel kabobs with fruits and vegetables.  5^th graders made veggie bean wraps with a mango salsa.  Below are the recipes.

Pretzel Kabobs

(Adapted from Champions for Change)

Ingredients:

*12 long whole grain pretzel sticks

*1 avocado, seeded peeled and cut into 12 pieces

*12 cherry tomatoes

*1 large red bell pepper cut into 12 pieces

*1 banana cut into 12 pieces

*1 cucumber cut into 12 pieces

*1 ½ ounces Cheese cut into 12 pieces

*2 red apples, cord and cut into 12 chunks.

*Ranch for dipping

Preparation:

1. Use a wooden skewer to poke holes in the center of each ingredient.
2. Thread pieces of fruit, vegetable and cheese onto pretzel stick through the holes made with the skewer.
3. Repeat step 2 with all the ingredients.
4. Dip kabobs in ranch if desired.

Ingredients for kabobs

Student assembling the kabob

Bean Wrap with Mango Salsa

(Adapted from Champions for Change)

Ingredients:

*2 red bell peppers seeded and chopped

*1 onion peeled and sliced

*1 can black beans, drained and rinsed

*2 mango chopped

*2 avocado, seeded, peeled and diced

*1 limed juiced

*1/2 cup fresh cilantro minced

*1/2 cup grated cheese.

*4 whole wheat flour tortillas

1. In a nonstick pan, sauté bell peppers and onion for 5 minutes over medium heat.  Add beans and stir.  Reduce heat and simmer for 5 minutes.
2. In small bow, combine mangos, lime juice, cilantro, and avocado. 
3. Fill warmed tortillas with ¼ bean mixture, ¼ mango mixture and ¼ grated cheese.
4. Fold ends of the tortillas over.  Roll up end to make wraps.

Students chopping mangoes

Student enjoying the wraps