Abbotts Hill PTA

Pumkpin Protein Bars

Recipe by Jamie Eason
 
Ingredients
1  C Xylitol Brown Sugar Blend (Ideal) (This can be found in grocery aisle with sugar and sugar substitutes.)
1 - 4 oz. jar baby food applesauce
2 tsp. ground cinnamon
1 ½ tsp. ground ginger
½ tsp. ground clove
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 tsp. vanilla extract
4 large egg whites
1 - 15 oz. can of raw pumpkin
2 C oat flour
2 scoops vanilla whey protein
½ cup almond milk
½ C chopped walnuts (optional)
 
Directions: Preheat the oven to 350. Spray a 9 X 13 Pyrex dish with non-stick spray. Combine first 11 ingredients and mix well. Add the final 3 ingredients (4, if adding walnuts), and mix until incorporated. Spread batter into the Pyrex dish and bake for 30 min.

Breakfast and Lunch

The recipes featured are from Executive Chef at Kroger: John Szymasnski. Chef John has two children at Abbotts Hill, Alyssa and JJ. Every recipe you will find here is easy to make, freezer friendly, wholesome, and of course DELICIOUS!  
 
BREAKFAST: SWEET POTATO WAFFLES
Makes 2 dozen (4-inch) waffles
 
Ingredients
2 ¼ cups all-purpose flour
¼ cup firmly packed brown sugar 
4 teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger 
4 large eggs, separated
2 large eggs
2 cups milk 
1 teaspoon vanilla extract 
1 cup mashed cooked sweet potato (about 1 pound)
1 cup chopped pistachio nuts 
Apricot Syrup (optional) 
Garnish: chopped pistachio nuts 
 
Directions: Combine first 5 ingredients in a bowl; make a well in center. Stir together 4 egg yolks, 2 whole eggs, milk, vanilla, and sweet potato; stir in flour mixture until moistened. Beat 4 eggs whites at high speed with an electric mixer until soft peaks form; gently fold into batter. 
Sprinkle 1 tablespoon chopped pistachios on a preheated, lightly greased waffle iron; cover with batter, and bake until crisp. Repeat procedure with remaining pistachios and batter. Serve with Apricot Syrup, and garnish, if desired.
 
Apricot Syrup Makes about 1 ½ cups 
1 (10-ounce) jar no-sugar-added apricot spread 
½ cup maple syrup 
1 teaspoon ground ginger 
 
Stir together all ingredients in a glass bowl. Microwave at HIGH 1 minutes. 
 
 
 
LUNCH: VEGGIE WRAP
 
Ingredients: 
1 flour tortilla 
2 Tablespoons shredded cheddar cheese
½ cup cut-up vegetables (broccoli, zucchini, green pepper, celery, etc.)
1 Tablespoon ranch dressing
 
Directions: Layer cheddar cheese and vegetables on tortilla. Top with ranch dressing, and roll up. 

Chef John's Chicken and Rice

Recipe by John Szymasnski, Executive Chef at Kroger
 
Chef John's One Pot Chicken Rice Dinner
 
Ingredients:
4 tablespoons butter, divided 
3 tablespoons flour 
1 teaspoon dried leaf thyme or tarragon 
1 cup chicken broth 
1 cup milk 
2 cups diced cooked chicken
1/4 teaspoon salt 
1/8 teaspoon pepper 
2 cups cooked rice 
1 cup frozen peas, thawed 
1 tablespoon fine dry bread crumbs 
1 tablespoon Parmesan cheese, grated 
 
Directions: Melt 3 tablespoons of butter in a saucepan over medium heat. Blend in flour and thyme and cook 1 minute. Do not brown. Gradually stir in broth and milk, cooking and stirring until thickened and smooth. Stir in chicken and add salt and pepper; set aside. Grease a 1 1/2 quart shallow baking dish. Spread rice in prepared baking dish; sprinkle with the peas and pour creamed chicken over all. Dot with remaining tablespoon of butter then sprinkle with bread crumbs and cheese. Bake at 400° until hot and bubbly, about 20 minutes.

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