FRIDAY APRIL 5, 2013 WE WILL BE GOING OUT TO CHENOWETH TRAILS.  PICK UP WILL BE AT THE JR. HIGH AT 4:30- GIVE OR TAKE 5-1O MINUTES.  

REMEMBER THAT THERE WILL BE A SIGN UP SHEET OUTSIDE THE OFFICE AT SOUTH.  AT THE END OF 3RD PERIOD, IF YOUR NAME IS NOT ON THAT LIST, YOU WILL NOT BE ABLE TO GO.  YOU WILL HAVE TO GO HOME AS USUAL.  I HAVE TO FOLLOW THE BUS LAW AND ON EACH BUS, WE CAN ONLY HAVE 48 STUDENTS, SO IF THERE ARE MORE THAN THAT, WE ARE REQUIRED TO TAKE A SECOND BUS.  THAT'S WHY IT IS SO IMPORTANT THAT WE HAVE AN ACCURATE NUMBER OR KIDS GOING ON FRIDAYS. 

FRIDAY MAY 3, 2013 WE WERE SCHEDULED TO GO OUT TO THE TRAILS, WE WILL NOW BE GOING TO THE YMCA. 

HOPE EVERYONE HAD A RELAXING SPRING BREAK 

WE WILL HAVE GOAL GETTERS THIS WEDNESDAY APRIL 3, 2013 FOR THE 5TH AND 6TH GRADES AT SOUTH.  GOING TO DO SHUTTLE RUNS, HURDLES, AND BODY-WEIGHT CIRCUITS.






  Okay, I ran into this and thought this was cute:  

http://www.mycollegesandcareers.com/2011/04/healthy-easter-dessert-recipe-fruit-pizza/

Healthy Easter Dessert Recipe: Fruit Pizza

Published on April 21, 2011 by SherRon Marcek

Say goodbye to root vegetables and hearty stews! Easter recipes are all about fresh and light. What better way to bring in the season of fresh produce than showcasing it for Easter Brunch? Try out one of our favorite summer desserts: Fruit Pizza!

A feast for your eyes as well as your mouth! Photo from yanajenn on Flickr

 

Ingredients:

• 1/2 cup butter
• 3/4 cup sugar
• 1 egg
• 1/2 tsp. baking soda
• 1 tsp cream of tartar
• 1 3/4 cup flour
• 1- 8 oz. pkg cream cheese
• 1/4 cup honey or agave nectar
• 2 Tbsp Orange/Pineapple juice
• 1 cup Cool Whip
• Fresh fruit for topping

Preheat your oven to 350°. In a bowl, beat butter, sugar, and egg until fluffy. Add baking soda, cream of tartar, and flour. Mix until well combined. It should be the consistency of a soft cookie dough. Press dough onto a buttered round pizza dish or a 9×13 baking pan. Bake for 15 minutes. Allow to cool.
In a separate mixing bowl, combine cream cheese,  juice, honey, and cool whip. Mix until well combined and spread on cooled cookie crust.
Top with fresh fruit. Keep refrigerated until ready to serve.
Note: We use the term “healthy” a little liberally for this recipe. However, for a dessert recipe, you’ll find you at least get nutrients to go along with your sugar. To make this recipe lighter try using Neufchâtel cheese instead of cream cheese and fat free cool whip. You could also halve the topping recipe and top with more fruit.

         REMEMBER THAT THIS WEEK
                   MARCH 25-29
       NO GOAL GETTER PROGRAM

On Fridays, I am going to be placing a sign up sheet outside the office for the students to sign up for Fun Friday.  It will be there in the morning until after 3rd period.  If the student has not signed up, they will not be able to go with us on that Friday.  It is very very important that I have an accurate number of Fridays because I need to make sure that we are following State Bus laws, and I need to know on Fridays if we need to take 1 or 2 buses.  I have not been getting an accurate number so the bus barn and I have talked and I am going to do what the Jr. High does and have a sign up sheet on Fridays. Hopefully this will help the bus barn out.

MAKE SURE TO BRING A SWIMSUIT TOMORROW FRIDAY MARCH 22, 2013!!!!
 
                             

THIS FRIDAY MARCH 22, 2013.....WE WILL BE AT THE YMCA.  PICK UP IS AT THE YMCA AT 4:30.  

A Day Late But You Can Make Anytime

Thin Mint Brownies

By Chocolate-Covered Katie

Raw Thin-Mint Brownies

• 1 cup walnuts (120g)
• 1 and 1/3 cups pitted dates (230 grams) (I highly recommend Sunmaid, because they’re softer.)
• 1 tsp vanilla extract
• 5 tablespoons cocoa powder
• A few drops pure peppermint extract (depending on how minty you want them… Start with less; you can always add more.)
• Optional: for even more chocolate flavor, add chocolate chips. Or add cacao nibs.
• Optional: tiny dash of salt (I always add this and recommend it.)

Directions: Combine all ingredients, using a food processor. (No need to blend the dates first; I just blend everything all at once. But if you use a Magic Bullet, you might want to do it in batches. I’ve not tried this in a regular blender and therefore can’t vouch for it.)Form into brownies or balls or bars… or even cookie-cuttered shapes!

 Nutritional Info: Each Larabar-sized bar (45 grams) will have around 175 calories, 8 grams healthy fat, 2 grams protein, 25 grams carbs, 5 grams fiber, and zero grams of added sugar.

Healthy Shamrock Shakes!

By Chocolate-Covered Katiehttp://chocolatecoveredkatie.com


Gluten-free, soy-free, and sugar-free. But full of deliciousness!
Raw Mint-Chocolate Chip Shake
(Shamrock Shake!)

• 1 frozen large banana, as ripe as possible
• cacao nibs (or chocolate chips)
• 2 drops pure peppermint extract
• 2/3 cup milk of choice (For a super-rich shake, try full-fat canned coconut milk. Also, use more or less, depending on desired thickness.)
• frozen spinach (I used about 1/4 cup) *If you can’t get on board with the greens-in-smoothies thing, you can opt for green food coloring (or just drink a white mint shake).
• If, like me, you prefer smoothies in a bowl, add a pinch of xantham and guar gums to make pudding (or just reduce milk)
• Of course, you can always add cocoa powder too

Blend everything together in your Vita-Mix or blender. (A convenient way to measure extract is to use an eye-dropper. You can buy them at stores like Sally Beauty, or recycle them off the tops of nunatural vanilla stevia drops.

http://kidshealth.org/kid/recipes/recipes/peanut_butter_muffins.html#cat20229

Prep time: 35 minutes
Ingredients:

• 2 eggs
• 1 c. milk
• ¼ c. banana (about 1 banana), mashed with a fork
• ¼ c. peanut butter
• 1/3 c. vegetable oil
• ¼ c. frozen apple juice concentrate, thawed (left out of the freezer until it's soft)
• ¼ c. nonfat dry milk
• 2¼ c. flour
• 1½ tsp. baking powder
• 1 tsp. baking soda
• nonstick cooking spray

Utensils:

• oven (you'll need help from your adult assistant)
• fork
• small bowl
• large bowl
• mixing spoon
• muffin/cupcake tin
• paper muffin/cupcake liners
• wire rack
• measuring cups and spoons

Directions:

1. Preheat oven to 350° F (180° C).
2. In a small bowl, break the eggs and use a fork to beat them a little bit.
3. In a large bowl, combine the milk, mashed banana, peanut butter, vegetable oil, apple juice, dry milk, and the eggs from the small bowl. Mix with a mixing spoon until the mixture is creamy.
4. Add the flour, baking powder, and baking soda into the large bowl. Mix again.
5. Line a muffin tine with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up.
6. Bake for about 15 minutes.
7. When your muffins are finished baking, remove from muffin tin and cool them on the wire rack. Then it's time to taste and share!

Serves: 12
Serving size: 1 muffin
Nutritional analysis (per serving):
214 calories
6 g protein
10 g fat
25 g carbohydrate
1 g fiber
36 mg cholesterol
223 mg sodium
81 mg calcium
1.3 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used.
Reviewed by: Allison Brinkley, RD, LD/N
Recipe by Kidshealth