St Pius Catholic Elementary School - Family Activity Night

Pineapple-Ginger Infused Water

Ingredients
  • ½ pineapple, chopped
  • 1 large pieces of ginger, sliced 
Directions

Fill container with water and ice - enjoy!

Strawberry-Mint Infused Water 

Ingredients
  • ½ bag frozen strawberries, thawed
  • ½ bunch of mint leaves (picked from stem)
Directions

Fill with water and ice - enjoy!

Super Citrus Infused Water 

Ingredients
  • 1 Oranges
  • 1 Lemons
  • 1 Limes

Directions

Segment fruit into quarters, allow kids to squeeze juice into a pitcher. Fill container with water and ice – Enjoy!

Winter Fruit Salad with Cinnamon Greek Yogurt Dressing

Ingredients
  • 3 medium Bartlett pears 
  • 3 medium apples
  • 1/3 cup Greek yogurt 
  • 1 tablespoon fresh lemon juice 
  • 2 tablespoons pure maple syrup or honey
  • 1/2 teaspoon vanilla extract 
  • 1/2 teaspoon cinnamon 
  • 1/4 teaspoons ground nutmeg 
  • 1/3 cup dried cranberries 
  • 1/3 cup raisins
Directions

Cut pears and apples into quarters, and remove seeds and cores (this part will be done by a parent volunteer).  Pass the apple quarters to the children and demonstrate how to cut them into cubes (about 1cm).  

Place pears and apples in a large bowl with lemon juice. Toss gently to combine. Set aside.

To a small bowl, add the yogurt, lemon juice, maple syrup, vanilla, cinnamon, and nutmeg.  Mix together.  

Drizzle dressing over the fruit. Add raisins and cranberries and toss gently until fruit is coated. 

Super Loaded Oatmeal Cookies 

Ingredients (makes 1 dozen)
  • 1/2 cup all-purpose flour
  • 1/4 cup whole-wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 cups old-fashioned rolled oats
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup pepitas (green pumpkin seeds)
  • 1/4 cup sunflower seeds
  • 1 tablespoon flax seeds
  • 1/2 cup chocolate chips
  • 1/2 cup dried cranberries
  • 1/4 cup unsalted butter, at room temperature
  • 2 tablespoons coconut oil (can substitute another oil)
  • 1 large egg
  • 3/4 teaspoons pure vanilla extract
Directions

Whisk the all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Beat the butter and coconut oil in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the granulated sugar and brown sugar and beat until smooth and fluffy, about 3 minutes. Beat in the egg, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Beat in the oats, coconut, pepitas, sunflower seeds, flax seeds, walnuts and cranberries. Cover the dough with plastic wrap and refrigerate until firm, at least 1 hour.

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into balls (about 2 tablespoons each) and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and dry around the edges, 18 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

Classic Salad Dressing 

Ingredients
  • ¼ cup apple cider vinegar
  • ¾ cup grapeseed oil
  • 1 tablespoon maple syrup
  • 2 cloves garlic, minced
  • salt and pepper to taste
Directions

Pour all ingredients into squeeze bottle.  Place the lid on the squeeze bottle and shake well until all ingredients are combined.  Taste and adjust salt if needed. 

Honey Mustard Salad Dressing

Ingredients
  • ¼ cup apple cider vinegar
  • ¾ cup grapeseed oil
  • 2 tablespoons honey
  • 1 tablespoon dijon
  • salt and pepper to taste
Directions

Pour all ingredients into squeeze bottle.  Place the lid on the squeeze bottle and shake well until all ingredients are combined.  Taste and adjust salt if needed.

Raspberry Yogurt Salad Dressing

Ingredients
  • ¼ cup Pristine raspberry vinegar
  • 1/4 lemon juiced
  • 2 tablespoons yogurt
  • ¼ cup Pristine lemon olive oil
  • ½ cup grapeseed oil
  • salt and pepper to taste
Directions

Pour all ingredients into squeeze bottle.  Place the lid on the squeeze bottle and shake well until all ingredients are combined.  Taste and adjust salt if needed.

Sunshine Greek Yogurt Vegetable Dip 

Ingredients
  • 1 cup greek yogurt
  • ½ teaspoon curry powder
  • ½ teaspoon cinnamon
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon honey
  • ¼ teaspoon salt
Directions

In a bowl, scoop 1 cup of greek yogurt.  

Add curry powder, cinnamon, onion powder, garlic powder, honey, and salt.

Stir with a spatula until well combined, and then serve with fresh cut vegetables. 

Sunshine Greek Yogurt Vegetable Dip 

Ingredients
  • 1 cup greek yogurt
  • ½ teaspoon curry powder
  • ½ teaspoon cinnamon
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon honey
  • ¼ teaspoon salt
Directions

In a bowl, scoop 1 cup of greek yogurt.  

Add curry powder, cinnamon, onion powder, garlic powder, honey, and salt.

Stir with a spatula until well combined, and then serve with fresh cut vegetables. 

Rainbow Crudite 

Ingredients 

Red – Peppers 

Orange – Carrots 

Yellow – Peppers

Green – Broccoli, Cucumber 

Blue/Purple – Carrots, Cauliflower 

White – Cauliflower to go around edges 

Directions

Cut vegetables into bite-sized pieces and arrange on platter in a rainbow. Surround with cauliflower “clouds”.

Slegers Green’s Salad Bar

Ingredients
  • Carrot ribbons 
  • Clementines 
  • Pomegranates 
  • Apples 
  • Feta cheese 
  • Cucumber 
  • Chickpeas 
  • Cherry tomatoes 
  • Sunflower seeds 
  • Slegers lettuce – cut carefully with scissors
  • Slegers microgreens – cut carefully with scissors

Mac and Cheese with Winter Squash 

Ingredients
  • 2 pound whole wheat shells
  • 5 tablespoons unsalted butter
  • 5 tablespoons flour
  • 4 cups low fat milk
  • 4 cups vegetable broth 
  • 2 tablespoon dry mustard
  • 2 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 lb cooked winter squash puree 
  • 4 cups shredded sharp cheddar cheese low fat
Directions

Cook pasta in salty water until al dente pasta; set aside. 

In a large pot, melt butter over medium heat. Whisk in flour and cook for about 1 minute, whisking constantly.

Pour in milk, broth, dry mustard, smoked paprika, salt and pepper. Continue to stir slowly. 

Bring to a boil then reduce to low. Whisk constantly until sauce begins to thicken.

Stir in winter squash and shredded cheese. Mix until melted, about 2-3 minutes. 

Check for seasoning and adjust accordingly.

Add reserved shells to the pot and stir until noodles are evenly coated.

Pulled Pork on Whole Wheat Buns

Ingredients
  • 20 whole wheat buns
  • 1 can of tomatoes, drained
  • ½ cup of ketchup
  • ½ tablespoon Worcestershire sauce
  • ¼ cups apple cider vinegar
  • 1 tablespoon molasses
  • 1 teaspoon dry mustard
  • 1 tablespoon soy sauce
  • 1 each onion, coarsely chopped
  • 2 cloves of garlic
  • 4 pounds pork shoulder roast
  • salt and pepper to taste
Directions

In a blender puree all ingredients except the pork, season with salt and pepper.  Season the pork and place in baking pan and cover with sauce, then cover tightly with aluminum foil.  Cook at 300 for 4-6 hours, until fork tender. Take out pork, rest until slightly cooled and shred with a fork.  Meanwhile reduce sauce by about half in a pot. Add the sauce back to the pork and mix well, serve with whole wheat buns.

Black Bean Sloppy Joe

Ingredients
  • 1 onion
  • 1 red pepper
  • 1 yellow or green pepper
  • 2 garlic cloves
  • Grapeseed oil
  • 2 cans black beans, drained and rinsed
  • 1 can diced tomatoes
  • 3 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon chili powder
  • 2 teaspoon cumin, ground 
  • 1 teaspoon coriander, ground 
  • 1 teaspoon dry mustard 
  • ½ teaspoon worcheshire sauce or soy sauce
  • Salt & pepper 
Directions 

In a food processor, pulse the onion, peppers, and garlic until fine, but not a purée. 

In a pan, heat 1 teaspoon of oil over medium heat. Add the onion mixture and cook until soft. Add the black beans and gently mash about half of them with the back of a fork. 

Spread the tomato paste on the bottom of the pan and leave to darken, but not burn, for 1-2 minutes. When dark, add diced tomatoes, and deglaze the pan with a wooden spoon. Add the spices, sugar, vinegar, and worchestire sauce or soy sauce. Simmer until mixture is thick. Season with salt and pepper and serve on a bun.

  The Clark Family Foundation
 
  
     
 
 
 
   
    
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