Quick Links

Main Navigation

Top

Lisle CSD 202

Front Page > Junior High School > Career & Technical Education > Ms. Byrne >

Working...

Ajax Loading Image

 

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

 

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.

-----

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.

-----

Materials Needed

Students will only need to bring a pen or pencil to this class every day. 7th and 8th grade students are also required to bring their assignment notebook in case a pass is needed.

-----

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

-----

Recipes

Students frequently ask for copies of the delicious recipes we make in class, so I have included many of them below.  Students love being able to go home and recreate the recipes they made in class.  They are encouraged to go home and make the recipes for their families.  After all, practice makes perfect.  All recipes are designed for students to be able to prepare with little to no assistance!

BREAKFAST NUTRITION RECIPES

Raisin Bran 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

1. Combine ingredients in a large bowl and mix thoroughly with a fork.

2.  Use vegetable oil spray to cover a silicone muffin pan.

3.  Divide mixture evenly between the muffin cups, no more than 2/3 full.

4.  Microwave for 3 minutes and 30 seconds (time may vary depending on your microwave wattage). 

5. Enjoy :)

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 honey

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!

 

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

Broccoli Brunch – Serves two
2 cups broccoli 
2 tablespoons water
2 eggs 
2 tablespoons shredded low-fat cheese 
1 tablespoon minced onion 
Salt and pepper to taste

 

Baked Apples

2 medium apples 
1 tablespoon butter 
1/4 teaspoon cinnamon
1 tablespoon brown sugar
1 tablespoon raisins
 

Twice-Baked Potato

Serves two
2 baking potatoes 
1/3 cup shredded low-fat cheese
1/3 cup plain yogurt
2 scallions

  1. Wash 2 baking potatoes of equal size and pierce about 5 times with a fork on all sides.
  2. Place in microwave and cook for 4 minutes.
  3. Turn potatoes over and cook for an additional 4 minutes.
  4. Cut potatoes into small cubes
  5. Add yogurt, cheese and to mixing bowl with potatoes and mix thoroughly
  6. Mash mixture with potato masher.
  7. Return to microwave and cook for 1 minute 30 seconds
  8. Serve and enjoy!

Mini Pizzas 
2 English muffins 
2 tablespoons pizza sauce 
2 tablespoons shredded low-fat cheese

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.

 

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

  1. Preheat oven to 400 degrees.
  2. 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.
  3. In a separate bowl, combine flour, baking soda, cinnamon and salt. Mix with a spoon. 
  4. Add to dry mixture to large bowl and combine all ingredients with a spoon.
  5. Add oatmeal and stir until thoroughly mixed.
  6. 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
 

  1. Let the butter come to room temp, beat with the sugar until fluffy.
  2. 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.
  3. Refrigerate overnight.
  4. Preheat oven to 325 degrees.  
  5. 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.  
  6. Decorate as desired.
  7. Place on an ungreased cookie sheet and bake for 8 minutes.

-------------------------------------

Special Activity Day Recipes - At the end of each quarter we do a class period where the entire class cooks together.  Listed below are some of the different recipes we have used in the past.

Easy Taco Casserole (8th grade only)

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!

-----------------------------------------

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.

-------------------------------------

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!

E-mail Article
  • RSS Icon
  • Facebook Icon
  • Twitter Icon
  • YouTube Icon
  • Vimeo Icon
  • SchoolTube Icon
  • MySpace Icon
  • Flickr Icon
Lisle Jr. High School 5207 Center Ave. Lisle, IL  60532
Phone: 630-493-8200

Sign up for the News Update.

Translate this Page

Back To Top