Healthy eating project!!!

1. Healthy eating project!!! By: Efrain Saldaña Quentin Middletin Daniel Steelman

2. made by Maggie Greene  Thanks to maggie green for this racepy Directions • Preheat oven to 425 degrees F (220 degrees C). • Mix together the sugar, flour, cinnamon, nutmeg and lemon peel. • Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter. • Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired. • Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes. Nutritional Information Amount Per Serving  Calories: 382 | Total Fat: 16.8g | Cholesterol: Ingredients 3/4 cup white sugar 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon lemon zest 7 cups thinly sliced apples 2 teaspoons lemon juice 1 tablespoon butter 1 recipe pastry for a 9 inch double crust pie 4 tablespoons milk (optional) This recipe serves 8 people. Apple pie!

3. Why you should try this recipe Apple pie You should try this recipe because it is a good it has a lot of apples in the recipe so that you can eat healthy and you can put low fat milk, you can also put less butter to make the recipe even better. I want to thank Maggie Green for this recipe.☻

4. 12 cupcakes Active Time: 40 minutes Total Time: 3 hours (including cooling and chilling time) This recipe serves 12 people. Ingredients Cupcakes • 3/4 cup whole-wheat pastry flour (see Note) • 3/4 cup cake flour • 1/2 cup unsweetened cocoa powder • 1 1/2 teaspoons baking powder • 1/2 teaspoon baking soda • 1/2 teaspoon salt • 3/4 cup granulated sugar • 1/4 cup canola oil • 1 large egg • 1 teaspoon low fatvanilla extract • 1/2 cup nonfat buttermilk (see Tip) • 1 1/2 cups chopped pitted cherries, fresh (thawed and drained), plus 12 fresh cherries with stems for garnish Frosting • 6 ounces reduced-fat cream cheese, at room temperature • 1/2 cup reduced-fat sour cream • 1 cup packed confectioners’ sugar Preparation • To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners. • Whisk whole-wheat flour, cake flour, cocoa, baking powder, baking soda and salt in a medium bowl. • Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg and vanilla until well combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Fold in chopped cherries until just combined. Divide the batter among the prepared cups (they will be full). • Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Transfer to a wire rack and let cool completely. • To prepare frosting: Meanwhile, beat cream cheese, sour cream and confectioners’ sugar with an electric mixer until smooth. Refrigerate the frosting until very cold, about 2 hours. Spread the frosting on the cooled cupcakes and decorate with a cherry on top, if desired. \

5. Why you should try this recipe? When you really need something tasty and healthy but don’t know what to do….. You should try this recipe it is healthy and delicious, it is great now that kids really love to eat cupcakes these days.I appreciate eating well for this a wonderful recipe.☻

6. Chicken Pot Pie Ingredients • 1/4 pound skinless, boneless chicken breast halves - cubed • 1/4 cup sliced carrots • 1/4 cup frozen green peas • 2 tablespoons sliced celery • 1 tablespoon and 1 teaspoon butter • 1 tablespoon and 1 teaspoon chopped onion • 1 tablespoon and 1 teaspoon all-purpose flour • 1/8 teaspoon salt • 1/8 teaspoon black pepper • 1/8 teaspoon celery seed • 1/4 cup and 3 tablespoons chicken broth • 2 tablespoons and 2 teaspoons milk • 1/2 (9 inch) unbaked pie crusts Directions This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 - 9 inch pie. • Preheat oven to 425 degrees F (220 degrees C.) • In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. • In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. • Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. • Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. Nutritional Information • Amount Per Serving  Calories: 412 | Total Fat: 23.9g | Cholesterol: 55mgI want to thank Robbie rice for this healthy recipe.☻ made by Robbie Rice

7. Should you try this recipe? YES you should is healthy and try this tasty recipe. It has really delicious ingredients and it is for all the family. It’s the greatest food in the world that exists…. SO TRY IT NOW!!!! I want to thank Robbie rice for this healthy recipe.☻

8. This is the end of our project…. hope you enjoyed it! Decker where you belong!