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SnackMaster winners represent county


December 24. 2013 5:09PM
Lucie R. Willsie Lifestyles Reporter


This Healthy Holiday Wreath is one of the winning snack dishes in this year

This year the second Healthy Snack Master recipe contest was created to highlight and recognize student cooks and bakers within the Surry County School System.


The event was held at Rockford Elementary School in Dobson. About 85 people attended, including school-level winners, parents, administrators, and school and district SHAC members.


The program is sponsored by the Surry County School System School Health Advisory Council. Members of the School Health Advisory Council for 2013-2014 include: Mel Alexander, Carmen Long, Nisha Borad, Sarah Lowe, Jason Brick, Mike Lowery, Sarah Bruce, Josh Marshall, Misty Bruner, Tamara Martin, Jan Casstevens, Kendra McKeithen, Kim Clayton, Grayson Moser, Marcia Cox Terri Mosley, Sonia Dickerson, Chelsy Mullis, Alicia Draughn, Sherri Parks, Deanne Fitzgerald, Eric Riggs, Brodie Gentry, Harlie Sechrist, Clark Goins, Janice Simmons, Sharie Hall, Josh Smith, Melissa Hart, Tony Smith, Carrie Hutchens, Sherry Smith, Staci Jessup, Travis Taylor, Amy Jones, Carolyn Tedder, Trish Jones, Dana Thomas, Brandi Joyce, Melissa White, Delinda Kyle, Libby Wilmoth, and India Lambert.


The North Carolina Prevention Partners also attended because this organization is partner with the Surry County School System. The group has worked with the county schools in achieving Zone Health awards.


The healthy snack master contest is an event to promote health and wellness for students, said Sonia S. Dickerson, director of communications, instructional media, teacher quality of the Surry County Schools in Dobson. It gives them the opportunity to write and read recipes, to learn measurements, and to learn healthy substitutions lower in fat and calories, and to learn cooking safety tips. Each school-level winner received an apron and a water bottle as a gift. The category winners received an additional check of $50.


Contestants’ dishes were judged on: the ease of preparation of the dish, the creative use of ingredients, the appearance of the finished dish, the health and nutritional benefits of the dish, the healthy and safe preparation of the dish, as well as the video preparation of the making of the dish.


The school health and wellness teams at each school choose a school level winner, Dickerson continued. The school level winner had to submit a video demonstrating how to make the snack. Judges viewed each video and selected a winner based on the guidelines.


In addition to holding this contest, a 2013-2014 Healthy Snack Master Contest Recipe Book, titled “Cook Healthy, Snack Healthy,” the second of its kind, also was created offering many healthy cooking substitution suggestions to allow cooks to help make better food choices.


Here are some of these cooking-related ideas:


• Instead of using oil in baked goods, use applesauce or fruit purees


• Instead of whole or 2-percent milk, use skim or 1-percent milk


• Instead of sweetened condensed milk, use sweetened condensed skim milk


• Instead of evaporated milk,use evaporated skim milk


• Instead of heavy cream, use evaporated skim milk


• Instead of light cream,use equal amounts of evaporated skim milk and 1-percent milk


• Instead of whipped topping, use fat-free, nondairy whipped topping


• Instead of butter or margarine, use light, soft-tub margarine


• Instead of shortening or lard, use light, soft tub margarine


• Instead of mayonnaise on sandwiches, use light or nonfat mayo, or mustard


• Instead of sour cream, use plain, low-fat yogurt, or nonfat or low-fat sour cream


• Instead of cream cheese, use light or nonfat cream cheese


• Instead of cheese, use reduced fat cheeses, low-fat or non-fat cheeses


• Instead of 1 egg, use 2 egg whites or 1/4 cup of egg substitute


• Instead of fat or oil for greasing a pan, use nonstick cooking spray


• Instead of 1 ounce of baking chocolate, use 3 Tablespoons of cocoa powder plus 1 Tablespoon of vegetable oil


• Instead of ground beef, use ground skinless turkey


• Instead of ground beef, use soy-based ground meat substitute


• Instead of sausage, use soy-based sausage substitute


• Instead of bacon, use low-fat turkey bacon, lean ham, or Canadian bacon


• Instead of regular broth or bouillon, use low sodium broth or bouillon


RECIPES


FROM THE SNACK MASTER HEALTHY RECIPE BOOK


VEGETABLE PIZZA


BY BRIANNA VOLAND FROM SURRY EARLY COLLEGE


1 small bag of broccoli


1 small bag of cauliflower


1 small bag of carrots


1 onion (optional)


8 ounce package of cream cheese


1 packet of ranch salad dressing, low-fat


1 can of crescent rolls (with 0 grams of trans fat)


8 ounce package of shredded cheddar cheese or four cheese, reduced fat


DIRECTIONS


Preheat the oven to 375-degrees Fahrenheit. Spread the crescent rolls onto a non-greased rectangular pan. Bake between 11 to 13 minutes or until golden brown. Mix the cream cheese and ranch dressing in a medium-sized bowl until well blended. Evenly distribute the ranch mixture on the crescent rolls. Scatter the vegetables on the ranch mixture. Sprinkle the shredded cheese on top of the vegetables. Place back in the oven and cook until the cheese melts. Allow the pizza to cool and cut accordingly.


FROM THE SNACK MASTER HEALTHY RECIPE BOOK


YOGURT SUNDAE


BY MIRIAN HERNANDEZ AND ROSA MARTINEZ FROM THE 9TH GRADE AT SURRY CENTRAL HIGH SCHOOL


INGREDIENTS


32-ounce container of low-fat, vanilla Swiss yogurt


1 carton of strawberries, sliced


1 fresh pineapple, cubed


1 sugar-free container of whipped cream


1 bag of coconut flakes


1 bag of walnut pieces


DIRECTIONS


Divide yogurt evenly into the desired amount of servings. Layer pineapple onto the yogurt. Next, layer strawberries and top with whipped cream. Sprinkle coconut flakes on top and follow with walnut pieces. Top with a strawberry.


FROM THE SNACK MASTER HEALTHY RECIPE BOOK


PUMPKIN TARTS


BY LEAH EADS AND JESSY NICHOLS FROM THE 9TH GRADE AT NORTH SURRY HIGH SCHOOL


INGREDIENTS


1 can of pumpkin


1 package of instant cheesecake mix (fat-free, sugar-free)


1 Tablespoon of pumpkin pie spice


2 cups of whipped cream (fat free)


3 packages of phyllo cups


DIRECTIONS


Combine all ingredients. Fill the phyllo cups with the mixture. Place a dollop of whipped cream on top.


FROM THE SNACK MASTER HEALTHY RECIPE BOOK


BACON APPLE CHEESE WRAP


BY GABRIEL HARPE FROM THE 3RD GRADE AT PILOT MOUNTAIN ELEMENTARY SCHOOL


INGREDIENTS


1 slice of turkey bacon


2 slices of apple


Your favorite green – lettuce, kale, Swiss chard, or beets


1 slice of cheddar cheese


1 whole wheat tortilla


DIRECTIONS


Cook the turkey bacon until crispy. (COOKS’ NOTE: You can use the microwave or the oven.) Cut the apple into thick slices. Wash the greens and pat them dry. Slice the cheese. Layer the ingredients and roll up into the tortilla.


FROM THE SNACK MASTER HEALTHY RECIPE BOOK


ELVIS BITES


BY ABBOTT NIXON FROM THE 5TH GRADE AT MOUNTAIN PARK ELEMENTARY SCHOOL


INGREDIENTS


1 graham cracker


1 scoop of peanut butter


1 banana


DIRECTIONS


First, take the graham cracker and spread the scoop of peanut butter over the cracker. Next, slice the banana and place them onto the peanut butter.


FROM THE SNACK MASTER HEALTHY RECIPE BOOK


ENERGY BALLS


BY WHITLEY HEGE FROM THE 3RD GRADE AT WHITE PLAINS ELEMENTARY SCHOOL


INGREDIENTS


1 cup of peanut butter


1 cup of oatmeal


1/3 to 1/2 cup of flax seed


1/3 cup of honey


½ bag of dried cranberries


1 cup of dark chocolate chips


DIRECTIONS


Mix all ingredients and shape into small balls about 1 to 2 inches in diameter. Store in the refrigerator. You can also add raisins, various nuts, pretzels, or any dried fruit that you may like.


FROM THE SNACK MASTER HEALTHY RECIPE BOOK


LOW-FAT KEY LIME CHEESECAKE BARS


BY BETHANY HEWETT FROM THE 10TH GRADE AT EAST SURRY HIGH SCHOOL


INGREDIENTS


2 (8 ounce) packages of non-fat cream cheese


8 ounces of lime juice


1 (14 ounce) can of sweetened condensed skim milk


2 teaspoons of lime flavored gelatin powder or use unflavored


1 box of vanilla wafers


½ cup of light, soft tub margarine


2 ounces of peanut butter chips or dark chocolate chips


DIRECTIONS


Crust


Line a 9x13-inch pan with foil. Put the peanut butter chips and/or dark chocolate chips and margarine in a microwave safe bowl and microwave for 30 second intervals, stirring in between, until smooth. Pulse the cookies in a food processor until finely ground. Pour in the peanut butter mixture until combined. Press into the pan with fingers and place in the refrigerator.


Filling


Warm the lime juice in a small sauce pan over low heat and whisk in the gelatin powder. Remove it from heat and set aside. Beat the cream cheese in a mixer on high speed until fluffy. Add the sweetened condensed skim milk slowly while beating in the gelatin mixture. Spread on the crust and refrigerate until congealed, about 4 hours. Slice into bars and serve.


FROM THE SNACK MASTER HEALTHY RECIPE BOOK


CHEESEBURGER SOUP UMM UMM GOOD


BY KENYA COPE FROM THE 8TH GRADE AT GENTRY MIDDLE SCHOOL


INGREDIENTS


½ pound of ground white turkey


¾ cup of onion, chopped


¾ cup of carrots, chopped


1 Tablespoon of basil


1 Tablespoon of dried parsley flakes


3 cups of chicken broth, 99-percent fat free


4 cups of potatoes, diced


1 Tablespoon of light butter


¼ cup of flour


8 ounce package of American cheese, 2-percent fat-free, sliced


1 ½ cups of skim milk


DIRECTIONS


Brown the ground white turkey. Sauté the carrots and onion with the basil and parsley. Make a roux by melting your butter in a pan and adding the flour. Add the milk and stir until thick. Put the chicken broth in a pot. Add the potatoes, turkey meat, carrots, and onion. Heat until it begins to bubble. Add the roux and then the cheese. Pour the soup in a crock pot and cook on high for 3 to 4 hours. Cut the cucumbers into ½-inch slices. Mix the cream cheese and the Italian seasoning together. Cut pita bread into six wedges. Spread the cream cheese spread on each wedge and top with a slice of cucumber. Sprinkle the lemon pepper seasoning on each cucumber.


FROM THE SNACK MASTER HEALTHY RECIPE BOOK


CHICKEN KABOBS WITH PEANUT SAUCE


BY BLAKE COLLINS FROM THE 5TH GRADE AT CEDAR RIDGE ELEMENTARY SCHOOL


INGREDIENTS


12 ounces of boneless, skinless, chicken breast


2 Tablespoons of vegetable oil


4 Tablespoons of low-sodium soy sauce


3 Tablespoons of creamy peanut butter


2 Tablespoons of lime juice


1 Tablespoon of honey


1 Tablespoon of chopped scallion


1/8 teaspoon of garlic powder


1/8 teaspoon of red pepper flakes


DIRECTIONS


Cut the chicken into ¼-inch strips. Lay the strips on a cutting board and gently flatten by pounding with your fist. Place the chicken in a bowl with the oil and the 2 Tablespoons of soy sauce. Turn the chicken in the sauce to coat. Let the chicken marinate at room temperature for 20 minutes or refrigerate overnight. For the peanut sauce, combine the peanut butter, 2 Tablespoons of soy sauce, lime juice, scallions, garlic powder, and red pepper flakes in a bowl and whisk together. Preheat a flat griddle over medium heat. Remove the chicken from the marinade and thread onto skewers; discard the marinade. Place the chicken on the hot griddle and cook the chicken until golden brown, approximately 2 to 3 minutes. Serve the chicken with the peanut sauce for dipping.


FROM THE SNACK MASTER HEALTHY RECIPE BOOK


FROZEN YOGURT BANANA POPSICLES


BY JAYLYN TEMPLETON FROM THE 4TH GRADE AT DOBSON ELEMENTARY SCHOOL


INGREDIENTS


2 bananas


2 cups of low-fat yogurt (plain or vanilla)


2 cups of the toppings of your choice (granola, cereal, nuts, mini chocolate chips, yogurt chips, or mini M&Ms)


DIRECTIONS


Peel the bananas and cut into halves or into quarters. Spoon the yogurt into a small bowl. Spoon your toppings into a small bowl. Insert a popsicle stick in the end of a piece of banana. Dip the banana into the yogurt and then sprinkle toppings onto the yogurt. Place the bananas on a small tray lined with waxed paper. Freeze the bananas about two hours.


FROM THE SNACK MASTER HEALTHY RECIPE BOOK


LOW-FAT BLUEBERRY MUFFINS


BY SARAH WYBLE AND EDI NIXON FROM THE 8TH GRADE AT CENTRAL MIDDLE SCHOOL


INGREDIENTS


1 5/8 cups of all-purpose flour


1 teaspoon of baking soda


¼ teaspoon of salt


½ teaspoon of allspice


3 packets of Splenda


3 egg whites


3 Tablespoons of low-fat margarine


2 /3 cup of plain Greek yogurt


1 teaspoon of vanilla extract


¾ cup of fresh blueberries


DIRECTIONS


Preheat the oven to 375-degrees Fahrenheit. Line a muffin pan with paper. Sift the flour, baking soda, salt, and allspice into a large mixing bowl. Add the sugar and mix it all together. In a separate bowl, whisk the egg whites together. Add the margarine, yogurt, and vanilla extract into the egg whites and mix together well. Stir in the fresh blueberries until thoroughly mixed. Add the fruit mixture to the flour mixture and gently stir until just combined. Divide the muffin batter evenly (about 2 /3 cup full). Bake for 25 minutes or until golden brown. Serve warm or place on a cooling rack.


FROM THE SNACK MASTER HEALTHY RECIPE BOOK


DO THE “SHAKE”


BY TAHTIIYANA MASON FROM THE 5TH GRADE FROM FLAT ROCK ELEMENTARY SCHOOL


INGREDIENTS


2 cups ice


½ cup of strawberries, diced


¼ cup of blueberries


¾ cup of raspberries


1 spoon of low-fat strawberry yogurt


DIRECTIONS


In a blender, add the ice, strawberries, blueberries, and raspberries. Add the yogurt. Blend.


FROM THE SNACK MASTER HEALTHY RECIPE BOOK


BANANA PUDDING CUPS


BY ELLIE NISTON FROM THE 4TH GRADE AT FRANKLIN ELEMENTARY SCHOOL


INGREDIENTS


1 large banana


24 vanilla wafers


1 box of Jell-O Sugar-Free, Fat-Free Banana Cream Instant Pudding


2 cups of cold, fat-free milk


8 ounces of Cool Whip, fat-free


12 small plastic cups


DIRECTIONS


Crush the vanilla wafers and evenly distribute them into the 12 cups. Follow the directions on the box of pudding for making the pudding (use the milk). Evenly pour the pudding into the 12 cups. Put 1 heaping tablespoon of Cool Whip into each cup. Slice the banana into 12 slices. Put 1 slice of banana in each cup.


FROM THE SNACK MASTER HEALTHY RECIPE BOOK


NUTELLA WHIP DIP


BY DASIA LAMBERT FROM THE 5TH GRADE AT WESTFIELD ELEMENTARY SCHOOL


INGREDIENTS


1 Tablespoon of Nutella


½ Tablespoon of peanut butter


1 Tablespoon of Cool Whip


DIRECTIONS


Mix ingredients together until smooth (stir rapidly).


FROM THE SNACK MASTER HEALTHY RECIPE BOOK


GREEK POPS!


BY CHESNEY BRADY FROM THE 4TH GRADE AT COPELAND ELEMENTARY SCHOOL


INGREDIENTS


8 oz. Greek yogurt


Bananas


popsicle sticks


DIRECTIONS


Pour the yogurt in an ice tray. Make as many as you would like. Slice the bananas and put them in the yogurt. Put the popsicle sticks in the yogurt and put them in the freezer for 2 to 3 hours.


FROM THE SNACK MASTER HEALTHY RECIPE BOOK


BANANA SMOOTHIE


BY LETICIA VALENZUELA FROM THE 5TH GRADE AT ROCKFORD ELEMENTARY SCHOOL


INGREDIENTS


2 cups 1% low-fat milk


1 tsp. vanilla


2 tsps. Splenda


1 banana, cut in half


1 eggs


DIRECTIONS


Add all the ingredients in a blender. Add 1 cup of crushed ice. Blend for 2 minutes or until achieving the desired smoothness.


 
 
 
 
 
 
 
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