1.

Bean Salad With Bacon and Chives

INGREDIENTS
1. 6slices bacon
2. 315.5-ounce cans cannellini beans, rinsed
3. 3tablespoons apple cider vinegar
4. 3tablespoons olive oil
5. 3tablespoons whole-grain mustard
6. kosher salt and black pepper
7. 3tablespoons chopped fresh chives
DIRECTIONS
2. Cook the bacon in a large skillet over medium heat until crisp, 12 to 15 minutes; crumble, cover,
and set aside at room temperature. Toss together the beans, vinegar, oil, and mustard and season
with teaspoon each salt and pepper. Refrigerate for up to 8 hours. Just before serving, toss with
the

Spanish Omelet With Potatoes and Chorizo

INGREDIENTS
3. 3tablespoons extra-virgin olive oil
4. 1large yellow onion, chopped
5. 2ounces Spanish chorizo (cured sausage), sliced into thin half-moons
6. 3/4pound red potatoes, diced
7. kosher salt and pepper
8. 3/4cup flat-leaf parsley, roughly chopped
9. 10large eggs, beaten
10.1cup (4 ounces) shredded Manchego or sharp Cheddar
11.1small head green-leaf lettuce
12.

1/2small red onion, thinly sliced

DIRECTIONS

13.Heat oven to 400 F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium heat.
Add the yellow onion and cook for 5 minutes.
14.Add the chorizo, potatoes, and teaspoon each salt and pepper and cook, covered, stirring
occasionally, until the potatoes are tender, 10 minutes.
15.Stir in the parsley. Pour in the eggs and stir to distribute the ingredients. Sprinkle with the cheese
and transfer to oven.
16.Bake the omelet until puffed and brown around the edges and a knife comes out clean, about 15
minutes.
17.Divide the lettuce and red onion among plates and drizzle with the remaining oil. Cut the omelet
into wedges and serve with the salad.
Pesto Pasta With Green Beans and Potatoes
INGREDIENTS
1 1-pound box linguine or spaghetti
8ounces Yukon gold potatoes (peeled if desired)
1tablespoon kosher salt
10ounces green beans, ends trimmed
1cup store-bought pesto
1/4cup (1 ounce) grated Parmesan
1/4cup pine nuts, toasted (optional)
DIRECTIONS
1. Cook the pasta according to the package directions. Drain.
2. Meanwhile, place the potatoes and salt in a large saucepan. Add enough cold water to cover. Bring
to a boil.
3. Reduce heat and simmer until the potatoes are almost but not quite tender, about 15 minutes.
4. Add the beans and cook until tender, about 5 minutes. Drain the potatoes and green beans in a
colander. Let cool slightly.
5. Cut the potatoes into -inch pieces and cut the green beans into 1-inch pieces.
6. Place the pasta in a large bowl and add the potatoes, green beans, pesto, Parmesan, and pine nuts
(if using). Toss to combine.
Chicken and Quinoa Burritos
INGREDIENTS
7. 4burrito-size whole-wheat tortillas, warmed
8. 1cup shredded rotisserie chicken, warmed
9. 1cup black beans, rinsed and warmed
10.1cup cooked quinoa or brown rice
11.1cup grated Monterey Jack
12.1cup fresh cilantro sprigs
13.1/2cup low-fat Greek yogurt

14.1avocado, sliced
15.1cup corn salsa
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DIRECTIONS
18.Dividing evenly, top the warmed tortillas with the chicken, beans, quinoa, Monterey Jack, cilantro,
yogurt, and avocado.
19.Roll into burritos and serve with the salsa.

Roasted Curry Salmon With Tomatoes

INGREDIENTS
1. 1cup long-grain white rice
2. 1pint grape tomatoes
3. 1tablespoon olive oil
4. kosher salt and black pepper
5. 11 1/2-pound skinless salmon fillet
6. 2teaspoons curry powder
7. 1/4cup torn fresh basil
DIRECTIONS
Heat oven to 400 F. Cook the rice according to the package directions.
Meanwhile, toss the tomatoes, oil, and teaspoon each salt and pepper on a rimmed baking sheet.
Nestle the salmon among the tomatoes. Season with the curry powder, teaspoon salt, and
teaspoon pepper. Roast until the salmon is opaque throughout and the tomatoes are soft, 15 to 18
minutes.
Serve over the rice and sprinkle with the basil.

Rainbow Brookies
Ingredients
1 box (18.3 oz) Betty Crocker brownie mix fudge
1 Water, vegetable oil and eggs called for on brownie mix box
1 pouch (17.5 oz) Betty Crocker sugar cookie mix
Butter and egg called for on cookie mix pouch
1 cup white vanilla baking chips
cup rainbow candy sprinkles
Directions

1 Heat oven to 350F. Spray 13x9-inch pan with cooking spray, or line with cooking parchment
paper.

2 Make brownie batter as directed on box. Spread evenly in pan.

3 Make sugar cookie dough as directed on pouch. Stir in white vanilla baking chips and candy
sprinkles. Drop by spoonfuls on top of brownie batter.

4 Bake about 30 minutes or until brownies are set in middle and exposed sugar cookies are lightly
golden brown. Cool 30 minutes before serving. Cut into 5 rows by 4 rows.

Red, White and Blue Sugar Cookie Pie

Ingredients
1 pouch (17.5 oz) Betty Crocker sugar cookie mix
cup butter, softened
1 egg
2 tablespoons Gold Medal all-purpose flour
1 cup M&M's red and blue mini chocolate candies
cup red, white and blue candy sprinkles
2 cups powdered sugar, sifted
cup butter, softened
1 teaspoon vanilla

2 to 3 tablespoons milk
Directions

1 Heat oven to 350F. Spray 9-inch pie plate with cooking spray.

2 In large bowl, stir sugar cookie mix, 1/2 cup softened butter, egg and flour until soft dough
forms. Stir in M&M's and candy sprinkles. Press into pie plate.

3 Bake 20 to 25 minutes or until golden brown. Cool 30 minutes.

4 In medium bowl, beat powdered sugar, 1/2 cup softened butter, the vanilla and 2 tablespoons of
the milk with electric mixer on medium speed about 3 minutes or until smooth and creamy. If
needed, add remaining 1 tablespoon milk.

5 Place mixture in decorating bag fitted with star tip. Decorate sugar cookie pie as desired. Cut
into slices, and serve.
Ingredients

Cookies

1 pouch Betty Crocker sugar cookie mix

3 tablespoons unsweetened baking cocoa

cup unsalted butter, melted

1 egg

Filling

1 container Betty Crocker Rich & Creamy frosting rainbow chip

Directions

1 Heat oven to 350 F. Line 2 cookie sheets with cooking parchment paper; set aside.

2 In medium bowl, beat cookie mix and cocoa. Add melted butter and egg; mix until soft pale
brown dough forms.

3 On lightly floured surface, roll dough 1/4 inch thick. Use 1 1/2-inch round cutter to cut out circles
for cookie sandwiches. Place 1 inch apart on cookie sheets.

4 Bake 8 minutes; transfer to cooling rack to cool completely.

5 Use offset spatula or butter knife to spread a dollop of frosting on flat side of one cookie. Press
another cookie on frosting, flat sides together, to make a sandwich. Repeat to use remaining
cookies.
Peanut Butter Cookies
Ingredients

cup granulated sugar

cup packed brown sugar

cup peanut butter

cup shortening

1 cup butter or margarine, softened

1 egg

1 cups Gold Medal all-purpose flour

teaspoon baking soda

teaspoon baking powder

teaspoon salt

Directions

1 Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining
ingredients. Cover and refrigerate about 2 hours or until firm.

2 Heat oven to 375F.

3 Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten
in crisscross pattern with fork dipped into sugar.

4 Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet.
Cool on wire rack.

Peanut Butter Cookie Truffles

Ingredients
1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
Water, vegetable oil and egg called for on cookie mix package
4 oz cream cheese, softened
cup creamy peanut butter
2 cups semisweet chocolate chips
2 tablespoons shortening
cup finely chopped cocktail peanut
Directions

1 Heat oven to 375F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.

2 In food processor, process half of the cookies to fine crumbs. Remove and set aside; process
remaining cookies to fine crumbs. Combine all of cookie crumb mixture in food processor. Add
cream cheese and peanut butter. Process until well combined and can be pressed into a ball, 1 to 2
minutes. Shape into 48 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper.
Refrigerate 15 minutes.

3 In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90

seconds. Stir until smooth.

4 Using 2 forks, dip and roll chilled cookie balls, one at a time, into melted chocolate. Return to
lined cookie sheet; immediately sprinkle top of each with chopped peanuts. If chocolate has cooled
too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Store covered in
refrigerator.

Classic Macaroni Salad

Ingredients

4 cups uncooked elbow macaroni

1 cup mayonnaise

1/4 cup distilled white vinegar

2/3 cup white sugar

2 1/2 tablespoons prepared yellow mustard

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1 large onion, chopped

2 stalks celery, chopped

1 green bell pepper, seeded and chopped

1/4 cup grated carrot (optional)

2 tablespoons chopped pimento peppers (optional)

Direction:
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8
minutes. Rinse under cold water and drain.

In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the
onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before
serving, but preferably overnight.
Ingredients

8 eggs

1/2 cup mayonnaise

1 teaspoon prepared yellow mustard

1/4 cup chopped green onion

salt and pepper to taste

1/4 teaspoon paprika

1. lace egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove
from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water,
cool, peel and chop.
2. Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season
with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.
Ingredients
3.

4.

1 cup mayonnaise

5.

1/8 teaspoon ground black pepper

6.

1/8 teaspoon garlic powder

7.

1/8 teaspoon celery salt

8.

4 cups chopped leftover grilled chicken

9.

2 celery stalks, sliced

10.

1/2 cup sweetened dried cranberries

11.

2/3 cup salted cashews

12.

8 slices bread, toasted

13.

4 tablespoons mayonnaise

14.

4 large red leaf lettuce leaves

15.

1 ripe tomato, slice

Whisk together 1 cup of mayonnaise, pepper, garlic powder, and celery salt until combined. Combine
the chicken, celery, cranberries, and cashews in a large bowl. Pour the mayonnaise mixture over the
chicken mixture and stir until evenly combined.
Spread 1/2 tablespoon of mayonnaise on each slice of toasted bread. Divide the chicken salad
between four of the slices of toast; top each with a lettuce leaf and a slice of tomato. Complete each
sandwich with the remaining toast slices.

The Lungs And the Respiratory

system

We discussed about the lungs, the

respiratory and its part. And somebody
in the group also report our activity
about it, then maam show us a video,
actually its a song that tells about our
lungs and how we breathe also. We also
do our learning log, what we had learn
etc. There are parts of our discussion
that I couldnt forget, like when resting,
the average adult breathes around 12
to 20 times a minute. We gain more
knowledge because of our discussion