Dear Friends: Please help me plan a cooking class (first class: breakfast) for at-risk teens

D

deb-in-mi

Well-known member
I have just begun to be involved with a group called 'Girls Group' in Ann Arbor, MI (my hometown, about 40 minutes from where I live). This group is made up solely of volunteers and provides one-on-one mentoring to low income, disadvantaged, at-risk teens age 13-16. In addition to the mentoring it provides reading discussions(including the books for the girls), gymanstic classes, summer camp, and a myriad of other opportunities for these girls. It has made a marked improvement in the girls grades and outlook. I wanted to do more than just write a check to the organization so I also offered to sponsor and teach cooking classes that emphasize healthy and low cost (most families are welfare) meals.

My first class (July 10th) will be on breakfast - mainly because I think it is so important to start of the day w/ a good meal. I am going to emphasize eggs since they are low cost (scrambled and omelets, all whole eggs, mix of whole eggs and egg whites, and egg whites only)and healthy as well as introduce them to whole grain (supermarket) bread. I cannot get fancy at all with these kids based on the limited resources they have (including what is brought home from the grocery store - nothing out of the ordinary). I would GREATLY appreciate:

- additional ideas/recipes to also present

- ideas of what to add to the eggs

- tips to share (including preparing eggs)

- anything else that pops into your mind:)

I will have 2 to 3 hours w/ 12 girls. I want this to be very hands-on w/ the girls actually making the meals (I'm going to try to get some store to donate aprons for the girls.)

Please know that I greatly appreciate your help. And plan on turning to you for future classes assuming the first one goes well.

Deb

 
Hi deb - what a fantastic thing to do! I did a cooking class with elementary aged kids

a few years ago - and one of the biggest hits of the class were breakfast quesadillas and burritos.

Either one uses scrambled eggs, a bit of salsa and cheese are optional.

Hard and soft boiled eggs are also good techniques to know, and easy to teach as well - then you can give a basic recipe for egg salad that could be eaten for breakfast or lunch.

Smoothies are great as well, using cartons of yogurt, juice or milk, and frozen or fresh fruit.

Yogurt parfaits are also great and simple for breakfast - layer yogurt, granola or other cereals, and fruit. This way you can incorporate some nutritional info to the girls and give good examples of how to incorporate fruits and veggies in to their diet in an appealing way.

Veggie omelettes would be simple as well.

Have fun!

 
What Lisa said. Also, frittatas are a fun alternative to omelets, and let you demonstrate

how to use a broiler. Either omelets or frittatas can be presented as a way to use up last night's leftovers.

French toast may not fit into your healthy curriculum, but it uses up stale bread and it's so much easier than a girl who's never tried it may think.

Huevos Rancheros are another inexpensive treat.

 
Have your heard about the omelet in a bag idea?

The idea is to have each student use two to three eggs, crack them into a zip lock bag, put the ingredients they want in (which you have prepared ahead of time) squeeze it all up and plop into boiling water. If you google "omelet in a bag" you will find recipes. You can put out Italian ingredients, Spanish, etc. Or just a simple omelet such as bacon, cheese, and green onion.
The Zip lock folks say you should not boil in their bags, so maybe you could find a substitute bag that works. The fun part is that the kids love creating their own omelet and squishing the whole mess up. Clean up is easy!

 
Hey Deb, never forget the power of alma mater....

You've got some great ideas above. But, these girls are in the footprint of the University of Michigan. That is an amazing propaganda tool. Use that!!! What do Michiganders hate? Ohio State!!! (Especially since we've whooped their butts in football, basketball, and baseball for the past couple of years.) Build that into your program. They will relate. Make some anti-Ohio Hors d’œuvres. Some Big Blue toast. Whatever. Just put the anti-Ohio, pro-Michigan name on it. Get them to do some cheers. They will eat it up.

And, GO BUCKS!

 
Deb, I just sent this information to my brother who has been teaching

"last chance" teen children in a public school in FL for several years. I will pass on any words of wisdon when I receive it! Hope I can help very soon.
Denice

 
Here is the input from my brother- hope it helps!

A simple, basic menu can consist of scrambled eggs, pancakes, and fruit. This is easy and healthy.

From what I read about her menu, there are things which I would avoid. The first is scrambled egg whites. Who eats that way in the real, "disadvantaged" world? The second is omelets. This would involve expensive ingredients and specific skills to do properly.

With twelve kids, hopefully another adult, four teams is optimal. One team will crack the eggs, scramble them, and cook them. The next team, maybe the best readers, will make the pancakes. They will have to work together to follow the recipe, not bisquick (sp), and cook them properly. Another team will be in charge of preparing the fruit: cutting, and displaying. The last team will be involved with all of the serving area and table setting. Everyone will be responsible for clean-up. Those who choose to not help will not eat next time a food lesson is given.

Stressing cooperation and teamwork is essential. The teacher will have to ensure that this is happening. There will be a couple of students who will want to take charge. Use their natural leadership abilities to your advantage. Allow those students to be "managers" of their teams. They are responsible for the quality of the final product of their team. Of course, managers report to the big boss: the teacher.

 
Oatmeal! We love making it with all kinds of goodies added: dried cranberries, fresh

fruit (bananas, apples)...plus we put diced apples during the cooking time, then top it off with yogurt, touch of brown sugar, cinnamon. You can stir in peanut butter or almond butter, wheat germ, flax seed, etc.

We like either old-fashion or steel cut. Steel cut is GREAT made with almond milk (perfect if any of the girls are lactose intolerant.) but does take more time.

You can also do taste tests...show them that "some" instant packages have tons of sugar added and let them compare it taste wise/cost wise/nutritional wise against basic old-fashioned cooked.

It can also be reheated very easily.

And then there is oatmeal pancakes! And granola!

okay, I'm stepping off my oatmeal box now.

 
Or bake the omlettes ina muffin tin...they're very portable...

My friend whips up a batch of these on the weekend and her husband has them in the mornings for b-fast on his way out the door. Easy, easy.

 
Great project Deb. I have loads of ideas (and experience) (and opinions) and hope you aren't

in too big a hurry. Love Ann Arbor by the way. What a beautiful town.

 
Stewed Fruit with or w/o Marilyn's oatmeal or cereal.....Dried fruit like......

prunes, pears, peaches and apricots. Add a little sugar and water. Stew away. A big bowl of it can be made, and it keeps for awhile in the fridge, is easy to eat and is very healthy. (It also is cheaper here to buy a few packets of dried fruit than the equivelent of fresh fruit.This may be the case where you live.)
Hotels serve stewed fruit for breakfast along with cereals, grits and the like.
What a wonderful thing you are starting up.

 
Rec: Spanish Frittata or other such frittatas are easy, filling and low in cost.

I love a wedge at room temp. for lunch or a nice after school snack. Frittatas are very versatile...different cheeses, veggies etc. Here's one of my favorites that I make as is or change, depending what ever I have on hand at the moment.

Spanish Frittata

Serving Size : 8

3 Tablespoons olive oil
8 Ounces potatoes -- peeled, sliced thin
1 Clove garlic -- minced
1 Small green bell pepper -- cut in rings
1 Small Red Bell Pepper -- cut in rings
1 Small yellow bell pepper -- cut in rings
8 Whole eggs
1 Tablespoon fresh parsley -- chopped
salt and pepper
1 onion -- thinly sliced
1 Ounce cheddar cheese -- shredded

Heat the oil in a large, heavy oven proof frying pan. Add potatoes and cook for 3 to 4 minutes, stirring occasionally, until golden and just soft. Add the onion rings, garlic and peppers to the potatoes and cook for 4 to 5 minutes, or until soft. Beat the eggs with the salt and pepper. Use a spatula to level the vegetables slightly. then reduce the heat and pour over the eggs,. Gently cook for 4 to 6 minutes or until almost cooked through, without stirring. The egg on the surface will still be runny.
Preheat broiler. Sprinkle the cheese over the top of the egg mixture and place the pan under the broiler.
Cook for 4 to 5 minutes, or until the eggs are set and the cheese is melted and golden. Cut the Frittata into four pieces and serve hot or room temperature.

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

 
It's like a crustless quiche. You can add mix ins to eggs, then pour into a muffin tin

or ramekin and bake. I have another friend who makes these all the time...her S.O. doesn't eat vegetables, but she likes them. Baking the crustless quiche in a muffin tin, the can custom make each portion. Whatever they don't eat while it's hot, gets wrapped in plastic or a sandwhich bag for later. Easy, easy.

And of course, this is a good launching pad if students decide to get more elaborate. While searching on the web, I saw folks do the same thing with a hash brown base, a slice of ham covering the bottom and sides, or with even a slice of pita lining the cups.

Additions are easy too. Start with Ham & cheese, then can easily move up into sauteed additions, etc.

 
Not in a hurry - would appreciate your input whenever you have time!

I love Ann Arbor too. I am so thankful that I am only a short drive from the city (and especially from my sisters and parents (the latter in summer only) - I feel lucky to be so close to them).

 
I am so lucky to have you all! Your input/ideas/recommendations are just super...

and much appreciated. I am going to start developing material for the class, as well as a list of ideas to present to the board when I meet w/ them on June 12th to listen to their needs/goals and to share my (well, yours:)ideas.

I will give updates as the class gets closer.

And absolutely will turn to you all for future classes.

Deb

 
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