Meals with a Message

Thursday, August 31, 2006

Chicken Pizza

Chicken Pizza Recipe

2 cooked chicken breasts, shredded, 1 cup pizza sauce, 1/2 cup Alfredo sauce, 1 cup shredded cheddar cheese, 1/2 c. Grated Parmesan cheese, 1 can crescent rolls. Spread rolls onto a 12" pizza pan. Mix pizza sauce and chicken. Spread over dough. Pour Alfredo sauce on top and lightly stir into mixture. Sprinkle favorite shredded cheese on top and sprinkle grated Parmesan cheese on top. Bake at 350 degrees for 20-30 minutes. Cut into 4 large slices or 8 medium slices. Comments: Nathan...That was the best homemade pizza I ever tried. Megan...The first pizza to go at our pizza party was the chicken pizza. Scott....I never expected young people to like chicken, but they wanted another after we ran out. From Nutritionist: Chicken and cheese have protein. Tomato sauce has vitamins. Cheese has calcium. The bread is the crust. Serve with a tossed salad and pink lemonade for a complete meal.

Wednesday, August 23, 2006

Preschool Menus4

Suggested preschool Menu
Week 4
See below:

Tip: Enjoy food and learn about nutrition while holding and tasting sweet and sour foods.

Food for Thought: Attend to wisdom… bow your ear to understanding. Proverbs 5:1,9

From the Nutritionist: Make as much food as possible from fresh fruits and vegetables.

Meal Planning

AM snack: Toast/Apple Jelly, Orange Juice
Lunch: Lasagna, Lettuce Salad, Pears, Milk
PM snack: Blueberry Muffins/Milk

AM snack: Bananas, Milk
Lunch: Fish Stick, Broccoli/Cauliflower, Dip, Pears, Bread, Milk
PM snack: Cheese Puffs/Apple Juice

AM snack: Bagel/Cream Cheese, Grape juice
Lunch: Chicken Nuggets, Green Beans, Mashed potatoes, Pineapple, Milk
PM snack: Raisins/Milk

AM snack: Sausage Biscuit, Milk
Lunch: Macaroni & Cheese/Green peas, Pineapple, Milk
PM snack: So-Mores: Graham crackers, Marshmallows, Chocolate, (op.), Orange Juice

AM snack: Cereal/Milk
Lunch: Ham Sandwich, Sweet Potato Patties, Applesauce, Milk
PM snack: Cheese Crackers/ Mixed fruit juice

Recipes are available upon request.
Comments and questions are welcomed.
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Wednesday, August 16, 2006

Fig Bars

Tip: Select fresh figs at your local green grocer or open air food market. Wash and serve some raw with ice cream or fruit salad. Cook some to make Fig Bars.

Food for Thought: Notice the fig tree...When the leave come know summer is near...same ...mean... God is near. Luke 21:29-31 LB Recipe for Fig Bars: Combine 4 cups fresh figs with 2-/1/2 cups water and 3 Tapesppons of lemon juice. Add 1 cup honey and 1/2 cup molasses. Cook until mixture is thick. Make the pastry while figs are cooking. Cream 1/2 cup butter, 1/2 cup honey. 1/4 cup molasses, 2 eggs, 1 teaspoon vanilla flavoring, 2-1/4 cups whole wheat flour, 1/4 teaspoon soda and 1/2 teaspoon cinnamon. Make a pliable dough and roll or spread by hand 1/2 of dough into the bottom of a 9"x13" glass baking dish. Spread filling. Top with remaining pastry. Bake in oven at 350 degrees for 20 minutes or until top is brown. Sprinkle confection sugar over top and cool. Cut into 1" squares or bars and serve plain or with ice cream or whipped cream. From Nutritionist: Figs are very high in Vitamins A and C, fiber and iron.

Friday, August 11, 2006

Preschool Menus3

Homes with preschoolers need to provide adequate nutrition for the well-being and health of the children. The following menus and ideas will be helpful to Family Meal planners with preschool programs in their home.

Tips: Children learn from food experiences. Here are some suggestions from 35-40 years of working with preschoolers in both government and private day care systems.

Food for Thought: Grow in grace and knowledge of the Lord Jesus Christ.
2 Peter 3:18

Bible Stories with foods:

January: May make snow people out of marshmallows. In the beginning: Use cookie cutters to make cookies and decorate like suns, moons, stars or even trees.
Noah and Ark: Cookie cutter fish or boats
February: Valentine’s Day: Talk about God’s Love and make heart-shaped cookies or toast.
March: Talk about missionaries like St. Patrick and make clover cookies or jello. May talk about Lottie Moon’s China involvement and make her favorite sugar cookies or Annie Armstrong’s life in New England and make ginger cookies.
April: Easter: Talk about Jesus’ love and may make Tomb egg-white cookies out of egg whites or cross cookies.
May: Talk about a mother like Ruth and make pancakes.
June: Talk about a father like David and make sheep cookies or musical notes.
July: Talk about how God blesses America and make flag cake using fruit for the colors on top.
August: Talk about how God wants boys and girls to learn. May make cake school bus or car shaped cake. Allow child to place Oreos for wheels and wafers for windows or gumdrops for rocks on the road. Talk about some boys and girls ride buses to school or child may ride in car to preschool or church. May make books with sandwich bread.
September: Talk about how people jobs people have to use their talents for the Lord and make tools out of candy or decorate a house cake made from ginger bread or make butter by shaking cream in a jar until it turns to butter.
October: Talk about harvest and decorate with corn stalks, pumpkins and gourds.
Make pumpkin cookies or pies with inside of pumpkins; allow child to help cut open. May place a candle inside and talk about Jesus is the Light of the world and shines in us.
May talk about Daniel and his healthy choice of vegetables (and fruits) and water (juices)
November: Talk about God’s blessings and allow child to tell things he/she is thankful for. May make turkey out of apple for body and gumdrops on toothpicks for legs and feathers.
December: Talk about Jesus born and make stars with cookie cutters or make tree jello or cake and allow child to decorate.

From the Nutritionist: Use a much fresh vegetables and fruits as you can. Take into consideration your budget, time of preparation, and what is in season.

AM Snack: Blueberry pancakes/milk
Lunch: Sloppy Joes/buns, corn, fruit cocktail, milk
PM Snack: Brownie, orange juice

AM Snack: Cinnamon biscuits, apple juice
Lunch: Macaroni & Cheese, Green peas, pineapple, milk
PM Snack: Chocolate cookie, milk

AM Snack: Applesauce, Teddy Grahams, milk
Lunch: Turkey Sandwich, mixed veggies, peaches, milk
PM Snack: Cheez-its, grape juice

AM Snack: pumpkin muffins, milk
Lunch: Steak nuggets, green beans, tator tots, banana pudding, milk
PM snack: Goldfish crackers, apple juice

AM Snack: Cereal, milk
Lunch: Fish sticks, fresh broccoli/cauliflower with dip, pears, bread, milk

Friday, August 04, 2006

Recipe for Peach Preserves

Tip for Peach Preserves: Use the freshest fruit available. Wash, peel and remove blemishes. Chop into cubes. Measure 4 cups of chopped peaches. Mix 2 tablespoons of lemon juice with peaches to prevent oxidation. Wash jars. Place in boiling water for at least 3 minutes. Also sterlize lids and rings. Measure out the exact amount of sugar-5 cups and set aside. Stir in 1 box of artifical pectin. Add 1/2 teaspoon margarine to reduce foaming. Bring to a hard boil on high heat. Add sugar all a once and stir. Bring fruit back to a hard boil and boil for 1 minute, stirring constantly. Remove from heat and skim foam with a cold metal spoon. Laddle into clean, hot jars and seal immediatley. Jars will be sealed when you hear a ringing sound of cooled jar. Avoid cold drafts on hot jars. Yield: 8 jelly/jam jars. Food for thought: O love the Lord...for he preserves the faithful and plentifully rewards the doer. Psalm 31:23

Wednesday, August 02, 2006

Menus For Preschool Programs2

Menus For Preschool Programs
Week 2
See menu under From Nutritionist:

Tip: Mealtime with children can be a learning experience. Below are some suggestions for teaching.

I. They can learn the names of foods by placing 3 fruits or vegetables in a bag. Let the child see the food object and tell the child the name of the objects before starting the game. Allow child to feel of the food object in the bag. Let them guess what it is and pull it out. Talk about the name and repeat the process.

II. Serve seedless grapes to the child and talk about the color.

III. Go to an apple orchard and pick apples.

IV. Use pre-cut apples and cook apples into applesauce so children can see and taste when cooled.
(Dip apples into a fruit wash to reduce oxidation.)

V. Place banana slices on toothpick and allow child to dip in chocolate and taste.

VI. Allow child to glue spices like cinnamon on paper and smell.

VII. Make pancakes with child: child can help add ingredients, mix the batter and watch from a safe distance as the pancake cooks. Allow child to help pour syrup or add fruit and cream to the pancake.

VIII. Allow child to taste a lemon and an orange slice. Talk about sour and sweet tastes.

IX. Allow child to help juice a lemon or orange. Allow child to drink orange juice or make lemonade.

X. Allow children make trail mix and place in individual snack bags.

Food for thought: Even a child is known by his actions. Proverbs 20:11

From the Nutritionist: Use a much fresh vegetables and fruits as you can. Take into consideration your budget, time of preparation, and what is in season.

Menus For Preschool Programs
Week 2

Day PM Snack

AM Snack Bagel/Orange Juice
Lunch Bologna/cheese sandwich, Steamed cauliflower/Broccoli/ carrots, Peaches, Milk
PM Snack Graham crackers/Milk

AM Snack Cereal/ Milk
Lunch Mild sausage, hash browns, Pineapple, Biscuits/jelly, Milk
PM Snack Cheese-its/Grape juice

AM Snack Cheese Toast/
Apple Juice
Lunch Taco/Lettuce, Corn, Applesauce, Milk
PM Snack Blueberry Muffin/Milk

AM Snack Cinnamon Toast/Milk
Lunch Baked Chicken, Green Beans, Biscuits, Fruit Cocktail, Milk
PM Snack Fruit bars/Juice

AM Snack Fruit Yogurt/Juice
Lunch Pizza, Veggie Slices/Broccoli, Dip, Applesauce Square, Milk
PM Snack Cheese Crackers/Milk