In my typical overly enthusiastic and underestimating fashion, I volunteered to make lunch with thirty 2nd graders to help out with my son’s nutrition unit at school. In addition, they get to do a Q and A with me about nutrition while they eat. I tossed and turned about this commitment for a month before I figured out what we would make and how I was going to do it in an organized way that would keep the kids involved and excited without being overrun by 7 and 8 year olds, (honestly, they are scary when they get bored).
One of the challenges was that I needed to make a meal from whole foods without a stove, sharp tools or processed food items and it needed to be cost effective…oh wait, and the kids had to like it.
This was the meal that made it through the final cut:
Black Beans and rice (Made in crock pots and transported to the school)
Salsa, guacamole, fruit salsa, shredded veggies and a vegetable platter. (Recipes below)
The kids break into groups of 4-5 and each group is given a recipe to work from, along with all of the necessary food items and kitchen tools. (Thanks to many of the parents loaning out cutting boards, measuring cups, etc. and donating food). Parents and teachers will supervise and help out with the few dangerous tasks, such as cutting open the avocados for the guacamole.
The kids get to practice skills such as reading the fractions of measurements, following a recipe, working together and sharing food. It is a satisfying objective that always makes eating more fun. The meal breaks down to less than $2 a child and is organic and whole food based.
If you are looking for a way to get your kids involved with you in the kitchen, this is a great meal to try. As for me, I am out the door in two hours with 8 bags of food, 2 crock pots, 3 boxes of kitchen tools and small appliances. Send me your happy thoughts and well wishes that everyone has fun and goes to recess with a full belly.
Click Recipes for Spanish 2nd