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Presented by the Wethersfield Public Schools
Apple Spice Breakfast
Cookies
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Banana Dog
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Cheesy Spiders
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Dippy Breakfast
*Wethersfield Public Schools adopted a district-wide Wellness Policy on June 13, 2006. A committee was formed and has since been involved in many initiatives to promote health and wellness. This brochure was created by the committee in hopes that you enjoy it and find it healthful.
Apple Spice Breakfast Cookies 1 cup whole wheat flour 1 cup all-purpose flour 1/2 cup nonfat dry powdered milk 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup canola oil 1/2 cup molasses 1/2 cup packed brown sugar 1 large egg 1/2 teaspoon vanilla extract 1 1/2 cups shredded apple (2 medium apples) 1 cup raisins or other dried fruit
Heat oven to 350 degrees Lightly coat a cookie sheet with vegetable cooking spray Mix flour, milk powder, pumpkin-pie spice, baking soda and salt. Put aside. Beat oil, molasses, brown sugar, egg and vanilla in a large bowl with electric mixer until blended Gradually add flour mixture and beat until blended Stir in apples and dried fruit Drop heaping tablespoons of dough 1 1/2 inches apart on prepared cookie sheets Bake 15 minutes or until cookies look dry on top and are firm when lightly touched Store airtight at room temperature or freeze
Makes 26 cookies (102 calories each)
Spread a whole grain hot dog bun with peanut butter. Place a peeled banana on top of the peanut butter. Add a squiggle of jam. Enjoy! 6 round crackers 18 thin pretzel sticks 6 raisins 5 tablespoons of cheese spread or cream cheese
Spread 1 tablespoon of cheese spread or cream cheese on 3 crackers. Cover with remaining crackers making a sandwich. Insert pretzel “legs” into the filling on each side of the sandwich Spread a dab of cheese on top of the sandwich and use 2 raisins to make “eyes”
1 container (6 oz) fat-free vanilla yogurt 1/2 cup peanut butter 2 tablespoons breakfast cereal 1 apple, cored 1 orange, peeled 2 slices whole wheat bread, toasted
Mix yogurt and peanut butter in a small bowl Sprinkle with cereal Cut apple into wedges and divide orange Cut toast into strips Arrange fruit and bread around dip
Prep time: 10 minutes 2 servings
Low-fat Granola Bar Low-fat 4 oz. Pudding Cups 4 oz. Yogurt Pretzels Veggies & Low-fat Dip Dried Fruit Celery & Carrots with Peanut Butter & Raisins Rice Cakes Low-fat Tortilla Chips with Salsa Graham Crackers Animal Crackers Fresh Fruit with Low-fat Yogurt Angel Food Cake Yogurt-covered Raisins
Inside-Out Turkey
Sandwiches
2 tablespoons fat-free cream cheese 2 tablespoons cheese spread 1 teaspoon prepared mustard 12 thin slices fat-free smoked turkey breast 4 large pretzel logs or unsalted breadsticks
Combine cream cheese, cheese spread and mustard. Mix well.
4 servings
The less refined or processed a food is, the more healthful it is. That’s why whole grain is preferable to white bread and pasta, why sliced chicken is better than nuggets, and why whole fruit or vegetables are better than juice. Students who eat breakfast show better academic performance, increased attention span, improved behavior, and make fewer visits to the nurse. Many people don’t consume enough fruits or vegetables. Aim for 1-2 servings at each meal. Choose fruits and vegetables of as many colors as possible – red, yellow, green, orange, blue/purple and white. Choose 1-3 foods from different groups:
Cold whole wheat French toast strips with cinnamon applesauce for dipping!
Wethersfield Board of Education * 127 Hartford Avenue * Wethersfield, CT 06109
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Dairy
Grains
Fruit