Pick A Better Snack

Nutrition Education for 1st and 3rd Grade Classrooms Funded by the Iowa Health and Human Services Grant: Pick A Better Snack

In the Council Bluffs Community School District, Nutrition Education is available for 1st and 3rd grade classrooms at all elementary schools. Students engage in hands-on learning, developing basic cooking skills while collaborating to create a new recipe each month.

For more information on the grant please visit the IHHS website: https://hhs.iowa.gov/pick-better-snack/materials

Nutrition Education is taught and coordinated by Miss. Madeline Carver - mcarver@cbcsd.org

Classroom Recipes

Zucchini Salsa

September Recipe - Zucchini Salsa

SalsaRecipe.png

Ingredient Prices:

**Tomatoes**
*Price:* $1.43 each
*Quantity:* 2

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**Zucchini**
*Price:* $0.93 each
*Quantity:* 1

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**Lime**
*Price:* $0.25 each
*Quantity:* 1

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**White Onion**
*Price:* $1.18 each
*Quantity:* 1/2

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**Cilantro**
*Price:* $0.97 (cilantro bag)

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**Salt and Pepper**
*Price:* $1.76 (Great Value Black Pepper & Iodized Salt)

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**Spice World Minced Garlic**
*Price:* $4.64 (9.5oz squeeze jar)

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*Source: Council Bluffs Walmart Prices*

Crunchy Apple Salad

October Recipe - Crunchy Apple Salad

OctoberCrunchAppleSaladRecipe_1.pdf

First page of the PDF file: OctoberCrunchAppleSaladRecipe_1

Ingredient Prices

**Shredded Cole Slaw**
*Price:* $1.97 (10oz bag)

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**Carrots**
*Price:* $0.98 (1lb bag)

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**Apples**
*Price:* $1.47 each
Quantity: 1-3 apples

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**Sunflower Kernels**
*Price:* $2.48 (16oz bag)

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**Sweetened Dried Cranberries**
*Price:* $1.96 (6oz bag)

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**Light Balsamic Vinaigrette**
*Price:* $1.97 (Great Value, 16oz bottle)

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*Source: Council Bluffs Walmart Prices*

Sweet Potato Fries

November Recipe - Sweet Potato Fries

SweetPotatoFries.pdf

Ingredient Prices

**Sweet Potato**
*Price:* $1.72 each
Quantity: 1 sweet potato

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**Salt**
*Price:* $0.67 (26oz)

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**Cooking Spray (Olive Oil PAM)**
*Price:* $4.97

--- or ---

**Cooking Spray (Great Value Canola Oil)**
*Price:* $2.52

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*Source: Council Bluffs Walmart Prices*

Roasted Chichpeas

Roasted Chickpeas

1 can (15 ounces) chickpeas, drained and rinsed
1 tablespoon canola oil
1/8 teaspoon salt
Spices of your choice (try garlic, paprika, sage, tajin, etc.)

Directions:

Drain and rinse the beans. Pick out skins and throw away.
Wrap the beans in a clean towel or paper towel to dry thoroughly.
Pour beans into a bowl. Add oil, salt and spices and mix to coat all the beans.
Spray cooking oil on a baking sheet and spread beans on the sheet.
Bake in oven at 400^oF for 45 to 60 minutes, stirring or shaking every 15 minutes. Watch closely to prevent burning.
Cool well before storing in air-tight container.

Recipe from Iowa State University’s Spend Smart Eat Smart.

January Recipe - Roasted Chickpeas

RoastedChickpeasRecipe.png

Ingredient Prices

**Chickpeas**
*Price:* $0.86 (15.5oz)
*Brand:* Great Value

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**Salt**
*Price:* $0.67 (26oz)

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**Canola Oil**
*Price:* $4.12 (48 fl oz)
*Brand:* Great Value

--- Optional Spices ---

**Garlic Powder**
*Price:* $1.12 (3.4 oz)
*Brand:* Great Value

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**Paprika**
*Price:* $1.12 (2.5 oz)
*Brand:* Great Value

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**Ground Sage**
*Price:* $2.00 (1.25 oz)
*Brand:* Great Value

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**Tajin**
*Price:* $2.18 (1.6 oz)

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*Source: Council Bluffs Walmart Prices*

Fruit Salad

Overnight Oats

April Recipe - Fruity Overnight Oats

OvernightOats-ClassroomRecipe.png

Ingredient Prices

**Oats**

*Price:* $3.98

*Brand:* Great Value

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**Bananas**

*Price:* $2.26

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**Flaxseed**

*Price:* $3.48

*Brand:* Great Value Organic

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**Blueberries**

*Price:* $7.72

*Brand:* Great Value, 48oz (Frozen)

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**Soy Milk**

*Price:* $4.67

*Brand:* Silk

please use any milk you prefer

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**Honey**

*Price:* $4.84

*Brand:* Great Value Organic

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*Source: Council Bluffs Walmart Prices*

*All of these ingredients (excluding the bananas) should yield just about 30 servings of overnight oats.*

Student Recipes

Thank you to Alex from Mrs. Reid's Lewis & Clark Elementary School class who created this delicious recipe!

Student Recipe - Caramel Pineapple Salad

StudentRecipe-Alex.pdf

Thank you to Alaina from Mrs. Reid's Lewis & Clark Elementary School class who created this delicious recipe!

Student Recipe -Berry Berry Parfait

StudentRecipe-AlainasYogurtParfait.pdf

Easy Recipes to Try at Home

Pineapple Smoothie

Directions:

Start by gathering all your ingredients: 1 cup of nonfat or 1% milk, 2 cups of frozen pineapple, 1 banana, and 1 cup of cold water.
In a blender, combine the milk and the cold water. This will help create a smoother consistency.
Add the 2 cups of frozen pineapple to the blender. Make sure to spread it evenly over the liquid.
Peel the banana and slice it into chunks before adding it to the blender as well.
Blend all the ingredients together on high speed until smooth and creamy. You may need to stop and scrape down the sides of the blender if any ingredients get stuck.
Once fully blended, taste the smoothie. If you’d like it a little sweeter, you can add a bit of honey or a sweetener of your choice.
Pour the smoothie into a glass and enjoy immediately!

Feel free to garnish with a slice of banana or a few pieces of pineapple on the rim of the glass for a nice touch. Enjoy your refreshing smoothie!

Pineapple Smoothie

PABSPineappleSmoothie.png

Ingredient Prices

**Nonfat or 1% Milk:**
- -Fat-free half-gallon milk: $1.47
- 1% milk, half-gallon: $1.47
**Frozen Pineapple:** 16 oz bag: $2.47
**Banana:** $0.28 each

*Source: Council Bluffs Walmart Prices*

Sugar Snap Peas - Ramen Noodle Skillet

Ramen Noodle Skillet

2 teaspoons oil (canola or vegetable, etc.)
1 medium onion, chopped
1 carrot, chopped or sliced into small pieces
2 cups frozen mixed vegetables, thawed
2 cups cooked meat or poultry, cut into bite-size pieces
1 package (3 ounces) beef flavored instant ramen noodles
1 cup water or broth

Directions:

Heat oil in a large skillet. Add onion and carrots and sauté until soft (about 5 minutes).
Thaw the frozen mixed vegetables in the microwave and drain.
Add the mixed vegetables and cooked meat to the skillet. Stir and heat (about 1-2 minutes).
Add the noodle seasonings to the water or broth and stir into the skillet.
Break apart the ramen noodles. Add to the skillet when the water/broth simmers. Stir to moisten the noodles.
Cover the skillet and cook unit done (about 2 minutes.) Serve immediately.

Recipe from Iowa State University’s Spend Smart Eat Smart.

March Recipe - Ramen Noodle Skillet

SugarSnapPea-RamenNoodleSkilletRecipe.png

Ingredient Prices

**Canola or Vegetable Oil** - A bottle (typically 48 oz) might be around $3 to $5.

**Medium Onion** - Usually priced around $0.50 to $1 each.

**Medium Carrot** - Typically around $0.30 to $0.50 each.

**Frozen Mixed Vegetables** - A bag (usually 16 oz) might cost $1 to $3.

**Cooked Meat or Poultry** - Depending on the type, pre-cooked chicken could be around $5 to $10 for a pound.

**Beef Flavored Instant Ramen Noodles** - Usually around $0.25 to $1 per package.

**Water or Broth** - A carton of broth might be about $2 to $4.

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*Source: Council Bluffs Walmart Prices*

Peach Cobbler

Directions:

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the drained sliced peaches and pear halves.
Stir in the vanilla or almond extract and ground cinnamon until the fruit is evenly coated with the flavors.
Transfer the fruit mixture into a baking dish, spreading it out evenly.
Sprinkle the granola evenly over the fruit mixture, covering it completely.
Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the granola is golden brown and the fruit is bubbling.
Remove from the oven and let it cool slightly before serving. Enjoy your peach cobbler warm, perhaps with a scoop of ice cream or whipped cream if desired!

Peach Cobbler

PABSApril-cobbler.jpg

Ingredient Prices

**Sliced Peaches**
- **No Sugar Added, 15 oz can**: $1.66
**Pear Halves**
- **In Pear Juice, 15 oz can**: $1.66
**Vanilla or Almond Extract**
- **Pure Vanilla Extract, 1 fl oz**: $3.94
- **Pure Almond Extract, 2 fl oz**: $4.82
**Ground Cinnamon**
- **Ground Cinnamon, 2.5 oz**: $1.24
**Granola**
- **Oats & Honey Granola, 11 oz**: $2.67

*Source: Council Bluffs Walmart Prices*

Surprise Mac & Cheese

Surprise Mac & Cheese

(the surprise is sneaking in a vegetable into your mac & cheese!)

3 cups dry whole wheat pasta
2 cups fresh spinach, chopped
1 ½ cups shredded cheese (cheddar, Parmesan, Swiss)
1 container (5.3 ounce) plain Greek yogurt
½ teaspoon onion powder
½ teaspoon garlic powder

Directions:

Cook pasta according to package directions. Save ½ cup of the cooking water.
Place spinach in the bottom of the colander. Pour the pasta on top of it. Stir to cook the spinach.
Add pasta and spinach back to the pot. Add cheese and reserved pasta water. Stir until cheese is melted. Remove pan from heat.
Add yogurt, onion powder and garlic powder. Stir until evenly mixed and creamy.

(link to: Homemade Mac and Cheese - Spend Smart Eat Smart)

Surprise Mac & Cheese

5May2025.png

Ingredient Prices

**Whole wheat pasta** - 16oz box: $1.43

**Fresh spinach** - 10 oz bag: $1.98

**Shredded cheese** - 8 oz bag: $2.24

**Plain Greek yogurt** - 32 oz tub: $3.54

**Onion powder** - 3.25 oz: $1.24

**Garlic powder** - 3.4 oz: $1.24

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*Source: Council Bluffs Walmart Prices*

Mexican Street Corn

Healthy Mexican Street Corn

MexicanStreetCorn.pdf

Ingredient Prices

**Frozen Corn**
Price: $0.98, 12 oz
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**Avocado Oil**
Price: $9.72, 25.5 fl oz
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**Red Bell Pepper**
Price: $1.48
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**Red Onion**
Price: $0.99
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**Jalapeno**
Price: $0.41
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**Cilantro**
Price: $1.94, 0.5 oz or fresh $0.97
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**Greek Yogurt**
Price: $0.72, 5.3 oz
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**Lime**
Price: $0.25
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**Salt**
Price: $0.76, 26 oz
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**Chili Pepper**
Price: $1.44, 1.75 oz
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**Cumin**
Price: $1.28, 2.5 oz
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**Paprika**
Price: $1.24, 2.5 oz
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**Cotija Cheese**
Price: $5.64, 16 oz
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*Source: Council Bluffs Walmart Prices*

PB & J Overnight Oats

Cheeseburger Salad

Easy Steak Sandwich

Nutrition Education - Classroom Photos

April Classroom Photos

Students Dive into Nutrition Education: The Benefits of Breakfast and MyPlate Essentials

Check out these photos of students from Ms. Neumann and Ms. Schmitz's 3rd grade classes at Longfellow Elementary, along with Ms. Eickholt's 3rd grade students at Franklin Elementary, engaged in an exciting nutrition education lesson in April. They learned about the importance of breakfast, particularly focusing on overnight oats as a nutritious and affordable meal option. Students discovered how overnight oats are not only easy to prepare but also packed with fiber to help keep them full until lunchtime. Additionally, they reviewed the MyPlate guidelines, gaining insight into the essential roles of fruits, grains, protein, dairy, and vegetables in maintaining a healthy body. Check out the amazing photos showcasing their learning experience!

Classroom Photos

April - Overnight Oats

March Classroom Photos

Pea-tastic Green Thumbs with Miss. Madeline: 1st & 3rd Graders' Planting Adventure!

Check out these wonderful photos from Mrs. Hargrave's 1st grade students at College View Elementary as they engaged in their nutrition education lesson for March! The students had a fantastic hands-on experience where they learned the basics of planting and got the chance to put their knowledge into action by starting to grow their own sugar snap pea plants. They also enjoyed the delightful experience of snapping sugar snap peas and listening to the satisfying crunch! Bonus: A student in Ms. Eickholt's 3rd grade classroom at Franklin Elementary, shared a photo update of their pea plant!

February Classroom Photos

Fruitastic Creations with Miss Madeline: 1st and 3rd Graders Salad Spectacular!

Here are some photos showcasing Mrs. Baxter's 1st graders at Bloomer Elementary engaged in their nutrition education lesson for February. The students participated in a hands-on class where they collaborated to create a delicious fruit salad! They learned about tropical fruits and how to easily make this nutritious recipe at home. Watch as they transform into little chefs!

Classroom Photos

Pineapple Fruit Salad

January Classroom Photos

Chickpeas and Creativity: 1st and 3rd Graders Get Artistic in Nutrition Class!

Check out these delightful photos of Ms. Neumann's 3rd graders at Longfellow Elementary as they dive into their nutrition education lesson for January! In this engaging hands-on class, students painted with chickpeas, combining art with learning about healthy eating. They discovered that chickpeas are not only nutritious but also a seed you can eat! As a special treat, they got to sample a delicious taco-flavored hummus.

Fun with Chickpeas

January - Nutrition Education - Photos

November Classroom Photos

Mini Nutritionists: 1st and 3rd graders had a blast turning sweet potato fries into cool shapes with cookie cutters!

Take a look at these wonderful photos of Ms. Neumann's 3rd graders at Longfellow Elementary as they engage in their nutrition education lesson for November! In this interactive, hands-on class, the students became little chefs, crafting mini sweet potato French fries in various shapes. They explored the MyPlate concept, learning how different foods serve important purposes for their bodies. Watch these young nutritionists as they embrace the joy of cooking and discover how diverse foods contribute to their overall well-being!

October Classroom Photos

Little Chefs: 1st and 3rd Graders Create a Crunchy Apple Salad!

Check out these fabulous photos showcasing Ms. Schimonitz's 3rd graders at Bloomer Elementary and Ms. Kucera's 1st graders at Carter Lake Elementary as they dive into their October nutrition education lesson! In this engaging, hands-on class, these young chefs teamed up to prepare a delicious crunchy apple salad. Throughout the activity, students discovered the different parts of a plant and learned that apples can thrive right here in Iowa! Using locally sourced apples, they crafted their crunchy apple salad while embracing the joys of cooking. Watch these enthusiastic young nutritionists as they cultivate a love for healthy eating!

Crunchy Apple Salad Fun with Miss. Madeline

October - Nutrition Education - Classroom Photos

September Classroom Photos

Learning the Basics: 1st and 3rd Graders Have a Blast Making Zucchini Salsa

Take a look at these fantastic photos featuring Mrs. Meleney's 1st graders and Ms. Scherb's 3rd graders at Bloomer Elementary as they dive into the basics of cooking! In this month's lesson, students were introduced to essential cutting skills using kid-safe knives, similar to butter knives. They had the opportunity to collaborate and create a delicious zucchini salsa together! Additionally, students learned an interesting fact: fruits are classified as such if they contain seeds! Join us in witnessing their exciting journey as they explore the wonderful world of cooking!

Nutrition Education - Resources

3rd Grade BINGO Sheets