Veggies & Dip

Veggies- Dip

Ingredients:   

1 bag of Carrots

½ big can of Olives (in the pantry) or 2 small cans

½ bottle Ranch in fridge

Prep:

4 bowls (veggies)

8 small bowls (dip)

napkins, plates, cups

Directions:

1. Wash vegetables.

2. Don’t cut carrots.

3. Separate veggies into large bowls for each table (put olives and carrots into the same bowl).

4. Pour ranch into 2 small bowls for each table (8 total).

5. Cover all with plastic wrap and place in refrigerator until ready to serve.

Tuna Sandwiches

Tuna Sandwiches

Ingredients:

1 ½  loaf bread                                   

1 can tuna

Mayonnaise

Prep:

4 plates

napkins, plates, cups

Directions: 

1. Mix tuna and mayonnaise in a bowl (mix the entire can of tuna even though it is too much for one class).

2. Spread mixture between two slices of bread. 

3. Cut each sandwich into 4 pieces.  

4. Separate for each table (2 pieces per child) and cover with plastic wrap.

Tuna Boats

Tuna Boats

Ingredients:

Mayonnnaise

½ can tuna

2 pkg crackers per child

12 slices of cheese

Prep:

8 bowls (4-tuna/mayo, 4-crackers)

4 plates (cheese)

napkins, plates, cups, forks, knives

Directions:

1. Mix tuna and mayonnaise in a bowl (mix the entire can of tuna even though it is too much for one class).

2. Separate tuna mixture into bowls for each table (4 total).

3. Cut each slice of cheese into 4 pieces (for the sails) and separate into bowls for each table.

4. Open cracker packages and separate into bowls for each table (4 total).

5. Cover all bowls with plastic wrap.  (2 boats per child). 

6. Put bowls of cheese and tuna mixture in the refrigerator until served.     

7. Each child makes their own in the classroom. 

Tortillas & Cheese

Tortillas- Cheese

Ingredients:

Tortillas (1/4 per child)

1 lb cheese

Prep:

plates, napkins, cups

Directions:

1. Sprinkle tortillas with grated cheese. 

2. Top with a second tortilla.

3. Bake in microwave until cheese is melted (1-2 minutes). 

4. Cut each tortilla into quarters. 

5. Separate for each table, 1/4 tortilla per child, and cover with plastic wrap.

6. Reheat in microwave just before serving.

Tater Tots & Ketchup

Tater Tots- Ketchup

Ingredients:                                       

1 bag tater tots

ketchup

Prep:

4 bowls (tater tots)

8 small bowls (ketchup)

8 plastic spoons (ketchup)

napkins, plates, cups

Directions:

1. Place ½ bag of tater tots on a baking sheet covered with aluminum foil.

2. Bake at 450 degrees until tater tots are brown and crispy (about 15-25 minutes). 

3. Place in bowls for each table and cover with plastic wrap.

4. Check fridge for leftover ketchup. Open ketchup bag and separate into 2 small bowls for each table (8 total). 

5. Cover with plastic wrap and place in refrigerator until ready to serve.

6. Reheat tater tots in microwave just before serving.

7. Place remaining ketchup in a white container and label as ketchup and put in fridge.