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Welcome to my class!

6th, 7th, & 8th Grade Family and Consumer Science

Mrs. Sharon Byrne

Lisle Jr. High School

630-493-8278

sbyrne@lisle202.org

**New: Recipes from the 8th Grade Special Activity Day can be found at the bottom of the page.**

Course Description

This class teaches students basic life skills like cooking, cleaning, sewing, money management and child care.  Students work with a partner and complete a series of hands-on tasks to learn various skills.

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Homework

All work must be completed in the FCS lab.  If student is absent for any reason, including illnesses or band lessons, it is their responsibility to come in either before school or during study hall to complete missed work.  All work must be completed one week prior to the completion of the quarter, but should be made up as soon as possible.

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Materials Needed

Students will only need to bring a pen or pencil to this class every day.

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Parent Briefing

Each of these files will provide you with a description of what your child will be learning in each module.

Baking & Measurement

Baking & Measurement - Spanish

Basic Sewing

Basic Sewing - Spanish

Body Systems

Body Systems - Spanish

Breakfast Nutrition

Breakfast Nutrition - Spanish

Clothing Care

Clothing Care - Spanish

Confident Consumer

Confident Consumer - Spanish

Early Childhood

Early Childhood - Spanish

Entrepreneurship: Child Care

Entrepreneurship: Child Care - Spanish

Environmental Issues

Environmental Issues - Spanish

Fashion & Textiles

Fashion & Textiles - Spanish

Fitness & Health

Fitness & Health - Spanish

Food Science

Food Science - Spanish

Immune Systems

Immune Systems - Spanish

Interior Design

Interior Design - Spanish

Life Skills

Life Skills - Spanish

Microwave Cooking

Microwave Cooking - Spanish

Orientation

Orientation - Spanish

Personal Finance

Personal Finance - Spanish

Sewing & Design

Sewing & Design - Spanish

Snack Nutrition

Snack Nutrition - Spanish

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Recipes

Students frequently ask for copies of the delicious recipes we make in class, so I have included many of them below.  Check back for more recipes soon!

BREAKFAST NUTRITION RECIPES

Banana Smoothie Recipe

1 medium banana
1 cup vanilla low-fat yogurt
1 cup ice
1 cup skim milk
1 teaspoon of vanilla
1 tablespoon sugar

Add all ingredients into blender and blend until smooth. Serve immediately.


Breakfast Burritos

2 slices of ham
2 eggs
2 tablespoons milk
2 flour tortillas
2
tablespoons cheddar cheese
2
tablespoons salsa
Vegetable oil spray

1. Spray a glass measuring cup with oil spray.

2. Add 2 eggs to measuring cup.

3. Add 2 Tbsp of milk and stir with a fork.

4. Cover eggs with plastic wrap to prevent splattering.

5. Microwave eggs on high for 1 minute. Stir eggs.  Cook eggs for an additional 30 seconds, as needed.  (Depending on microwave wattage eggs cook differently.)

6. Cut ham slices into small pieces.

7. Microwave tortillas for 30 seconds by themselves on a microwavable plate.

8. Add half the egg mixture to each tortilla.

9. Add half the ham to each tortilla.

10. Add 1 Tbsp of cheddar cheese to each tortilla.

11. Top tortillas with 1 Tbsp of salsa each.

12. Wrap burritos and hold together with a toothpick.

13. Microwave burritos for 45 seconds.

14. Serve and enjoy!

Muffins

1 ¼ cup raisin bran cereal
1/3 cup skim milk
¼ cup applesauce
1 egg
1/3 cup flour
¼ cup brown sugar
1 ½ teaspoons baking powder
¼ teaspoon cinnamon

Start-Up Sandwich

2 English muffins
2 eggs
2 tablespoons milk
2 ham slices
2 cheese slices

Directions
1. Spray glass measuring cup with vegetable oil spray.
2. Add 2 eggs to measuring cup.
3. Add 2 Tbsp of milk and stir with a fork.
4. Cover eggs with plastic wrap to prevent splattering.
5. Microwave eggs on high for 1 ½ minutes. Stir eggs.
(Cook eggs for an additional 30 seconds as needed. Depending on microwave wattage eggs cook differently.)
6. Cut English muffins in half.
7. Place half of the eggs, 1 slice of ham, and one slice of cheese on each English muffin.
8. Microwave sandwiches for 30 seconds.
9. Serve and enjoy!

 

MICROWAVE COOKING RECIPES

Twice Baked Potatoes


2 medium-sized baking potatoes
2 Bacon slices
2 tablespoons Butter
¼ cup low-fat grated cheese


1. Place bacon on microwave safe bacon tray. Cover with a paper towel and cook for 2 minutes. Remove from microwave, check to make sure it is thoroughly cooked, and set aside.  If not fully cooked, cook for one additional minute.
2. Wash 2 baking potatoes of equal size and pierce about 5 times with a fork on all sides. Place in microwave and cook for 4 minutes. Turn potatoes over and cook for an additional 4 minutes.
3. Cut potatoes in half lengthwise. Scoop out insides of potato halves and place in medium sized mixing bowl, leaving the skin in a bowl shape. Set skins aside.
4. Add butter, cheese and crumbled bacon to mixing bowl with potatoes and mix thoroughly.
5. Evenly distribute potato mixture into the 4 potato skins and cook for 2 minutes.
6. Serve and enjoy!

Turkey Gobbler Sandwich


1/3 lb. turkey
1 tsp. minced onion
1/8 tsp oregano
1/2 tsp garlic powder
2 tablespoons Parmesan cheese
1/4 cup shredded cheese
1/2 cup tomato sauce


1. Crumble turkey in a microwave safe dish. Cook for 2 minutes.
2. Remove dish from microwave. Stir and cook for 2 additional minutes.
3. Remove dish from microwave. Drain fat from bowl and set aside.
4. In a separate dish, combine spices and parmesan cheese. Mix together.
5. Add spice mix to the turkey, along with sauce and shredded cheese. Mix well.
6. Microwave mixture for 2 minutes.
7. Remove dish from microwave and allow it to sit for 2 minutes. Serve and enjoy.

SNACK NUTRITION RECIPES

Strawberry Smoothie Recipe

½ package (or 1 cup) of frozen, lite strawberries
1 cup vanilla low-fat yogurt
1 cup ice
1 cup skim milk
1 teaspoon of vanilla
1 tablespoon sugar

Add all ingredients into blender and blend until smooth. Serve immediately.

Low-Fat Vegetable Dip

¾ cup low-fat cottage cheese
¼ cup nonfat plain yogurt
¼ tsp dry dill
¼ tsp onion powder
½ tsp garlic powder
pinch of salt

Combine all ingredients in a blender and blend until well-mixed.  Serve and enjoy with your favorite vegetables.

Baked Nachos

3 small flour or tortillas
¼ cup shredded cheddar cheese
Vegetable oil spray

Preheat oven to 350 degrees.

Lightly spray each side of the tortilla with an even coating of vegetable oil spray.

Cut each tortilla into 4 wedges.

Place tortillas pieces on a cookie sheet so they don’t overlap.

Bake for 7 minutes.

Remove pan with oven mitts.

Sprinkle cheese on the top of chips.

Bake for 2 minutes or until cheese is melted.

Remove with oven mitts.

Allow nachos to stand for a couple minutes (they become crispier).

Serve on a plate and ENJOY!!

BAKING & MEASUREMENT RECIPES

Oatmeal Raisin Cookies

1/3 c. butter
1/3 c. sugar
1/3 c. brown sugar
1 egg
½ tsp. vanilla
1/3 c. raisins
2/3 c. flour
½ tsp. baking soda
¼ tsp. cinnamon
1/8 tsp. salt
2/3 c. oatmeal

Preheat oven to 400 degrees.

In a large bowl, mix butter, sugars, egg and vanilla on low until light and fluffy, about one minute. Add raisins to bowl and set aside.

In a separate bowl, combine flour, baking soda, cinnamon and salt. Mix with a spoon. 

Add to dry mixture to large bowl and combine all ingredients with a spoon.

Add oatmeal and stir until thoroughly mixed.

Drop by rounded teaspoonful onto an ungreased cookie sheet and bake for 9-11 minutes.

Sugar Cookies


1 cup of real butter.....not margarine
1 cup of sugar
1 large egg
2 tsp. baking powder
1 tsp vanilla
3 cups of flour

Let the butter come to room temp, beat with the sugar until fluffy.

Add the egg and the rest of the dry ingredients and beat with mixer on low until the dough leaves the sides of the mixer.

Refrigerate overnight.

Preheat oven to 325 degrees.  

Using flour to keep the rolling pin from sticking to your dough, roll out dough to about 1/4 inch thickness and cut out cookies with cookie cutters.  

Decorate as desired.

Place on an ungreased cookie sheet and bake for 8 minutes.

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Easy Taco Casserole

Ingredients:
• 1 pound ground beef
• 1 package taco seasoning
• 1 cup salsa
• 2 cups tortilla chips
• 2 cups shredded cheese
• 1 medium tomato
• 1 cup shredded lettuce

Materials:
• 8x8 baking dish
• Mixing Bowl
• Fork
• Colander
• Glass measuring cup
• Spoon
• 1 cup measuring cup
• Paring knife
• Cutting board
• Serving spoon

Directions:
1. Preheat convection oven to 350 degrees.
2. In medium mixing bowl, add ground beef and crumble into small pieces. Cook in microwave for 2 minutes.
3. Remove bowl from microwave. Stir meat and continue to break into small pieces with fork. Cook for an additional 2 minutes.
4. Stir meat again with fork. Place colander in sink and add meat to drain the fat.
5. Using colander, drain the fat from the meat. Place meat back into bowl.
6. In the glass measuring cup combine packet of taco seasoning with ¾ cup of water. Stir until well mixed. Add this mixture to the bowl of meat and mix well.
7. Cook in microwave for additional minute. Stir well and cook for one more minute.
8. Add salsa to meat; mix well.
9. In 8x8 baking dish, add half of the meat mixture to the bottom. Top with one cup of crushed chips and one cup of cheese. Add the rest of the meat on top of this and then add another 1 cup of chips and 1 cup of cheese.
10. Cook casserole for in convection oven for 20 minutes.
11. While the casserole is cooking, wash tomato and chop into small pieces with paring knife. Measure out 1 cup of shredded lettuce.
12. When casserole is done cooking, top with tomato and lettuce. Serve and enjoy!

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Baked Mozzarella Sticks

Ingredients:
• 2 eggs
• 1 tablespoon water
• 1 cup dry breadcrumbs
• 2 1/2 teaspoons oregano
• 1/2 teaspoon garlic powder
• 1/8 teaspoon pepper
• 10 pieces mozzarella string cheese
• 4 tablespoons flour
Materials:
• Small mixing bowl
• Measuring cups and spoons
• Fork
• Knife
• 2 plastic bags
• Baking tray
• Tin foil

1. Preheat oven to 375 degrees.

2. In a small bowl, beat eggs and water with a fork. Set aside.

3. In a large plastic bag, combine bread crumbs, oregano, garlic powder, and pepper. Set aside.

4. In a separate plastic bag, add flour. Cut cheese sticks in half (there will be 20 pieces) and place all cheese sticks in the bag and shake for 15 seconds.
5. Dip cheese sticks, 5 at a time, in egg mixture and then place in bag with bread crumb mixture. Shake lightly for 5 seconds
6. Repeat egg and bread crumb coating instructions for a second coating.
7. Place all cheese sticks evenly on an ungreased baking sheet.

8. Lightly spray the tops of the mozzarella sticks with vegetable oil.

9. Bake for 10 minutes.
10. Serve with tomato sauce.

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Chex® Muddy Buddies® or Puppy Chow

Ingredients:
9 cups Chex cereal
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla extract
1 1/2 cup powdered sugar

Materials:
2 large mixing bowls
Measuring cups and spoons
2 spoons
Zip-loc bag
Large baking tray lined with waxed paper

1. Pour cereal into largest bowl; set aside for later.
2. Measure powdered sugar and add to large zip-loc bag; set aside for later.
3. In 1-quart, microwave-safe bowl combine chocolate chips, peanut butter and butter. Microwave for 1 minute.
4. Stir mixture until completely melted and smooth.
5. Stir in vanilla into chocolate mixture.
6. Pour ½ chocolate mixture slowly over cereal, stirring slowly (to avoid spilling cereal all over) to coat evenly. Pour remaining mixture over cereal and continue to stir until well mixed.
7. Pour cereal into large plastic bag with powdered sugar.
8. Secure bag; shake to coat well.
9. Spread on waxed paper to cool. Refrigerate for 1 hour, serve and enjoy!

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Lisle Jr. High School 5207 Center Ave. Lisle, IL  60532
Phone: 630-493-8200

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