LUNCH RECIPES
COLLECTION OF EASY, KID-FRIENDLY LUNCH RECIPES FROM MTI DTC FACULTY & STAFF recipe
Title: Bench Warmers
Directions: Cut 1 stock of celery. Add peanut butter or peanut butter substitute.
Add raisins or chocolate chips to represent players.
Recipe By: Greenlee Dust, Daughter of Brian & Shaela Dust, Maintenance/Accounts Payable
ingredients
1 stock of celery Peanut Butter (or PB substitute) Raisins or Chocolate Chips
notes: recipe
Title: Butterfly Snacks
Directions: For each bag, decorate one side of a clothespin with either paint, puffy paint
or glitter glue. Glue two small googly eyes near the gripping end of the
Put into a snack-size ziplock bag until it’s a little over half full.
Recipe By: Kevin Regan, Welding Instructor, MTI Springfield, IL
ingredients
Clothes Pins Snack size Ziploc bags Googly eyes Pipe cleaners Glue Paint, glitter glue, puffy paint (I only had the kids use paint, but any of these other options would be fun too) Snacks (goldfish crackers, dried fruit, cereal, grapes, trail mix, blueberries, etc.)
Directions: I liked this idea that I saw on Pinterest: fill the bag half with goldfish and half with grapes. Seal the bag, cinch the middle with your fingers, and clip it with the clothespin.
Next, fold down/curl the tips of a 6-inch length of pipe cleaner, then bend the entire piece in half. Clip the pipe cleaner in the clothespin. recipe
Title: Country Ribs
Directions: Place ribs in bottom of crockpot, sprinkle with seasoning.
Add potatoes halved or quartered (depending on size). Add green beans.
Pour mushroom soup over all ingredients. Set on low for about 6 hours.
Recipe By: Jodi Canum, Default Management, MTI Springfield, IL
ingredients
2 pkg. country pork ribs Montreal Steak Season 2-3lbs red potatoes Fresh or Frozen Whole green beans 2sm or 1lg can Cream of mushroom soup
Notes: I serve with biscuits. recipe
Title: Fruit Dunker
Directions: Mix cream cheese, marshmallow fluff, and lemon.
Refrigerate for 12 hours. Choose your favorite fruit and dunk away!
Recipe By: Greenlee Dust, Daughter of Brian & Shaela Dust, Maintenance/Accounts Payable
ingredients
One 12 oz cream cheese package 1 jar marshmallow fluff 3 tablespoons of lemon Fruit of Choice
Notes: recipe
Title: Grilled Cheese Roll Ups
Directions: Roll each slice of bread to flatten. Trim crust off bread.
Place cheese slice on bread and roll up. Heat skillet over medium low and melt butter. Place rollups in pan seam-side down.
Recipe By: Jamee Smithers, Student Success Specialist, MTI Springfield, IL
ingredients
6 slices of bread 6 American cheese slices 1 TBSP of butter
Directions: Cook until brown, turning frequently throughout cooking. Serve immediately. recipe
Title: Ham and Cheese Sliders
Directions: Preheat oven to 350. Cut rolls in half. Put bottom halves flat in 9x13 pan,
then layer with a piece of ham, then cheese, then another piece of ham.
If you get thick ham, then you may just want one piece. Put tops of rolls on.
Recipe By: Kayla Daniels, Accreditation Specialist, MTI Springfield, IL
ingredients
24 Package of rolls (we use Hawaiian) 48 slices of ham (we use great value) 24 slices swiss cheese (get ours from aldi) ¾ cup of melted butter 1 tablespoon onion powder 1 ½ tablespoons Worcestershire sauce 1 ½ tablespoons Dijon mustard
directions: I like to smoosh the rolls down with my hand. Then melt butter. Mix in onion powder, Worcestershire sauce, and Dijon mustard with the melted butter. Mix well.
Pour over the sliders. Cover with foil, bake 20 minutes or until the cheese is melted. recipe
Title: Kid Kebabs
Directions: Place the items on a stick or let your kiddo make there very own Kebab.
It’s fun and kids love to put their own items on them. KIDS WILL EAT ANYTHING OFF A STICK!!
Recipe By: Jamee Smithers, Student Success Specialist, MTI’s Springfield, IL Campus
ingredients
Any lunch meat Favorite cheese Grapes Apples Pineapple Carrots Tomatoes Blueberries Kebab Sticks directions: recipe
Title: Mac and Cheese Hotdogs
Recipe By: Steve Daniels, Welding Instructor/Placement Coordinator, MTI Springfield, IL
ingredients Directions: Fill pot with water… dump noodles in without preheating water Box of Mac n cheese While noodles are warming with water get two ball parks Package of ballpark hot dogs out…. Cut both down middle length wise then from end to end Package of sliced cheese skipping ¼’…. You should end up with a uncountable numbers Butter of hotdog pieces. Throw dogs in with noodles and let all boil together until noodles get the perfect texture… this takes a Milk trained hand to feel the texture through the spoon.
Directions continued: Usually once the water comes to a boil… the noodles are done…. Pre boiling water is for rookies. You must use a metal spoon to stir to keep the number of dishes used down to a minimum. Once texture is correct go over to sink and dump water out of pot by holding them back with the spoon on the edge of the pot…A rookie will lose a few noodles and dogs…. Once a All-star…. You won’t lose any! At this point you can put your face over the steam rising up as you poor the water out … this helps open your facial pores if you’re in to that! Do not use a strainer… again…. We don’t want to have to do dishes!!!! This is critical!!!!! After you poor water out… set pot down on stove and work with speed…Dump cheese powder in…3-5 spoon fulls of butter thrown in Just dump the milk in enough to wet down the cheese mix a bit…Do not use measuring cups… remember we don’t want dishes! Mix everything together with the metal spoon rubbing all over your best pot… your parents will appreciate this! Now… remember that package of sliced cheese you bought…Get 3 individually wrapped slices of cheese and open them all at once laying them back on their clear package so they don’t get contaminated by the counter….This is important for flavor! Grab once slice… rip into small pieces and throw them in the pot… average about 15-20 small pieces from 1 slice of cheese. Make sure you stir the little pieces in after every slice of cheese…this allows them to melt before the next slice is thrown in. After you finish mixing in the slices of cheese allow to sit for a few minutes while you get your paper plate and plastic cup ready for your delicious lunch… water to drink in plastic cup is best for your health. Then before you’re ready to throw this amazing creation on your paper plate… stir one more time to bring back the creamy heavenly cheese. Make sure you use the same metal spoon you used to create this masterpiece to eat with No one else needs a scoop… tell them to make their own. You have just created the best possible way to eat mac n cheese and hot dogs! What is even better… you only have to wash the one pot and your metal spoon! recipe
Title: Mini Corn Dog Muffins (makes 16)
Directions: Preheat oven to 400 degrees. Generously coat cups of mini muffin pan with
nonstick cooking spray & set aside. Prepare corn muffin mix as instructed on box.
Recipe By: Sarah Murduck, Administrative Assistant, MTI Springfield, IL
ingredients
1 package Jiffy Corn Muffin Mix 1 egg 1/3 cup milk 3-4 hot dogs (I used 3 bun length dogs) Nonstick cooking spray
Directions: Allow to rest for 5 minutes. Cut hot dogs into 1-inch pieces.
Using a #40 ice cream/cookie scoop (or a tablespoon measure), place one scoop/dollop
into each mini muffin cup until no batter remains. Place one hot dog section in the middle
middle of each filled muffin cup. Bake for 10 minutes. Remove, run a knife around the edge
of the mini cups to loosen them and turn out. Enjoy your homemade mini corn dog bites immediately!
Try 'em with a side of baked beans for an extra dose of summery picnic goodness. recipe
Title: Pick & Roll
Directions: Spread Cream Cheese over the wrap. Add a lunch meat of choice to cover
the entire wrap. Lay a dill or bread & butter spear pickle in the middle.
Roll the wrap from left to right. Slice into 1-inch pieces and enjoy!
Recipe By: Greenlee Dust, Daughter of Brian & Shaela Dust, Maintenance/Accounts Payable
ingredients
Tortilla wrap of choice Cream Cheese Lunch meat of choice Dill or bread & butter spear pickle
Notes: recipe
Title: Pizza Bread
Directions: Put Texas Toast on a baking sheet. Bake at 425 degrees for 2 mins (each side)
Recipe By: Monte Turner, Senior Student Success Specialist, MTI Springfield, IL
ingredients
Texas Toast Garlic Bread Pizza Sauce Shredded Cheese of choice (I use mozzarella ) Topping of choice (pepperoni is my go to)
Directions: Top with sauce, cheese, and meat. Broil them on low until heated
through (about 2-3 minutes). recipe
Title: Stuffed Pizza Rolls
Directions: Preheat oven to 425 degrees and lightly spray a baking dish or large pie plate.
Unroll pizza onto a lightly floured surface and press into a 12x8-inch rectangle.
Cut rectangle into 24 squares.
Recipe By: Robyn Bohannon, Medical Coding Instructor, MTI Springfield, IL ingredients
1package (13.5 oz) of Pillsbury™ classic refrigerated pizza crust 1/2 teaspoon Italian seasonings 1/2 teaspoon garlic powder 1 tablespoon butter, melted 3 tablespoons grated Parmesan cheese 12 ounces mozzarella cheese, shredded or diced (diced is less messy) 6 ounces sliced pepperoni, coarsely chopped Pizza sauce for dipping Additional pizza toppings of your choice (optional)
directions: Place pepperoni & cheese (or desired toppings) into the center of each square. Gather the sides of each square up and pinch closed to create a ball.
Place each ball seam side down in the baking dish. Cook for 12 minutes or until crust is golden brown. recipe
Title: The Gold Medal
Directions: Lay croissant rolls on a cookie sheet with the bottom of the triangle corners
touching each other. Makes a circle / rectangle depending on size of
cookie sheet. Fill each triangle with hamburger & a small slice of cheese. Recipe By: Greenlee Dust, Daughter of Brian & Shaela Dust, Maintenance/Accounts Payable ingredients
1 tube of croissant rolls Hamburger Cheese Slices
directions: To mix it up can do sloppy joe with cheese. Fold top of the croissant roll over the filling making a wreath appearance.
Bake at 350 degrees for 12 minutes or until croissant rolls are golden. recipe
Title: Waffle Corn Dogs
Directions: Preheat a waffle iron. Meanwhile, in a large bowl, combine corn muffin mix,
egg, and sour cream. Stir until evenly combined then fold in cheddar
and chives. Cut each hot dog in half lengthwise and then in half crosswise.
Recipe By: Sarah Murduck, Administrative Assistant, MTI Springfield, IL ingredients
4 hot dogs 1 box corn muffin mix 1 large egg 1/2 cup sour cream 2 tbsp. melted butter 1/2 c. shredded Cheddar 2 tbsp. chives Ketchup and mustard, for dipping directions: Stick a skewer into each piece. Spread about half of the batter onto waffle iron. Place hot dogs on top, then spread the remaining batter over hot dogs.
Close the waffle iron and cook until the waffle is cooked through, about 4 minutes.
Carefully remove waffle and slice into eighths. Serve with ketchup & mustard for dipping. recipe
Title: 2-Bite Brownies
Directions: Preheat oven to 350. Prepare brownie mix per directions on the box.
Spray a mini muffin pan with non-stick spray.
Fill muffin pan holes ¾ of the way full with brownie mix.
Recipe By: Dena Gurley, DTC’s Horn Lake Campus Receptionist ingredients
1 Box of Fudge Brownie Mix Mini Chocolate Chips (optional) Mini M&M’s (optional) Non Stick Pan Spray Powdered Sugar directions: Top with chocolate chips or M&M’s if you want to. Bake for 15 minutes. Check brownies for doneness by inserting a toothpick in the middle of one.
If it comes out clean, the brownies are done. Allow to cool on a rack for 15-20 minutes.
Carefully remove brownies from muffin pan. Place on cookie rack. Sprinkle with powdered
sugar if desired. Allow to cool completely. Store in a covered container. Can be frozen. recipe
Title: Cheese Quesadillas
Directions: Place a skillet on the stove over medium heat. Add a little bit of butter
to the skillet and let it melt. Swirl skillet so that a thin layer of butter
covers the surface of the skillet. Add tortilla to skillet.
Recipe By: Dena Gurley, DTC’s Horn Lake Campus Receptionist ingredients
Flour Tortillas Shredded Cheddar or Mexican Blend Cheese Butter Salsa
directions: Sprinkle cheese over one half of the tortilla. Fold other half of tortilla over the cheese. When tortilla is brown and crispy, flip it over so that the other side can brown.
Remove from skillet and let cool for 3-5 minutes. Slice into triangles using a pizza cutter.
Serve with a side of salsa for dipping. You can also fill the quesadilla with anything you like: taco meat, tomatoes, shredded chicken, etc. Can be served with a side guacamole, sour cream, or pico de gallo. recipe
Title: Cheesy Broccoli Noodles
Directions: Cook pasta and broccoli according to package directions.
Pour drained pasta into a large bowl. Add butter and stir until melted.
Drain the broccoli and add to the bowl of pasta.
Recipe By: Dena Gurley, DTC’s Horn Lake Campus Receptionist ingredients
1 12-16 oz bag/box of Rotini Pasta 1 12-16 oz bag of Steamable Broccoli Florets 1 cup Shredded Medium Cheddar Cheese (or whatever you prefer) 2-3 Tablespoons of Butter Salt and Pepper to Taste directions: Stir until pasta and broccoli are blended. Sprinkle with cheese, salt & pepper. Stir gently. Serve. recipe
Title: Cheesy Taco Dip
Directions: Slice cheese into cubes. Add tomatoes. Cover and microwave on high
in 2 minute increments, stirring before starting the next 2 minute period.
Recipe By: Dena Gurley, DTC’s Horn Lake Campus Receptionist
ingredients
1 pound of Velveeta Cheese (or similar product) 1 can of Rotel Tomatoes (drained) ½ cup of Prepared Taco Meat (beef or chicken)
directions: Continue this until cheese is melted. Remove from microwave and set aside. Microwave taco meat just until warm. Stir into the cheese mixture; cover and heat
in microwave in 1-2 minute increments stirring between each until cheese is completely
melted and hot. Serve with tortilla chips. This can be made with any leftover Mexican
food such as fajitas, vegetables, shrimp, pork, etc. Just be sure to coarsely chop it into
bite-sized pieces. Can be served with warm flour or corn tortillas. recipe
Title: Cookie Cutters aren’t just for cookies!
Directions: You can use them to cut brownies, corn bread, pancakes….here is a
“recipe” for fun sandwiches! Spread peanut butter on one side of one
slice of bread. Spread jelly on one side of second slice of bread.
Recipe By: Dena Gurley, DTC’s Horn Lake Campus Receptionist ingredients
Peanut Butter Jelly White or Wheat Bread Cookie cutters of different shapes and sizes directions: Put the 2 pieces of bread together so that the peanut butter and jelly are touching. Press the cookie cutter into the bread, pressing all the way down. Remove cookie cutter then
remove the sandwich that you have cut. Arrange sandwiches on a plate and serve.
You can use any sandwich that you want to; even a grilled cheese is fun! This is a good
way to get a child’s participation in fixing lunch. recipe
Title: Dessert Quesadillas
Directions: Place a skillet on the stove over medium heat. Add a little bit of butter
to the pan and melt. Swirl melted butter so that entire surface of the skillet
is coated (melt more butter if necessary). Place flour tortilla in skillet.
Recipe By: Dena Gurley, DTC’s Horn Lake Campus Receptionist ingredients
Flour Tortillas Mini Chocolate Chips Mini Marshmallows Butter
directions: Sprinkle half of tortilla with chocolate chips and marshmallows.
Fold the other half of the tortilla over the chocolate chips and marshmallows.
Toast tortilla until golden brown and crispy. Carefully flip the tortilla and allow the
the other side to brown. Remove from the skillet and allow to cool 3-5 minutes.
Using a pizza cutter, slice into triangles. **Filling will be hot, so allow to cool completely** recipe
Title: DOGGIERITOS
Directions: Prepare hot dog according to package directions. Warm flour tortilla
in microwave. Spread BBQ sauce over tortilla. Tear cheese in half
and place down the middle of the tortilla. Place hot dog on the cheese.
Recipe By: Dena Gurley, DTC’s Horn Lake Campus Receptionist
ingredients
1 Hot Dog 1 8” Flour Tortilla 1 ½ teaspoons of BBQ Sauce ½ slice of American Cheese
directions: Tuck end of tortilla in and roll around hot dog. Serve. **You can use any type of hot dog or smoked sausage with this recipe. Sometimes I slice
off part of the tortilla depending on how big the hot dog is.** recipe
Title: Easy Crockpot Chicken
Directions: Spray the bottom of the crockpot with cooking spray and place
the chicken in the crockpot. Mix the gravy packet and the ranch packet
with 1 cup of water and pour the mixture on top of the chicken.
Recipe By: Jo Garner, Cosmetology System Administrator Assistant, DTC’s Horn Lake Campus
ingredients
2-3 pounds of Boneless, Skinless Chicken (whichever cut you prefer) 1 pack of dry brown gravy mix 1 pack of dry ranch mix 1 cup water directions: Cook on low for 4 hours. Serve over cooked rice. recipe
Title: Garbage Bread
Directions: Preheat oven to 350 degrees. Melt the Velveeta in a large mixing bowl.
Fry the bacon and drain, crumble it and add it to the mixing bowl.
Cook the Ground Beef and drain then add it to the mixing bowl.
Recipe By: Jo Garner, Cosmetology System Administrator Assistant, DTC’s Horn Lake Campus
ingredients
1 pound Ground Beef 1 Can of Pillsbury Thin Crust Pizza Dough 8 Ounces Velveeta Cheese 4 Ounces of Shredded Cheese Half a package of Bacon directions: Add 4 Ounces of Shredded Cheese to the mixing bowl. Season with whatever seasoning you would add to a Grilled Hamburger—I use Tony’s and black pepper.
Mix the ingredients well. On a clean surface unroll the pizza dough and get it as evenly
spread out as you can. Spoon the mixture evenly onto crust leaving at least one inch of crust
on all sides. Carefully roll the dough-you want to roll the long section of it so that when you
cut it, you will have small pinwheels. Pinch the seams to seal them. Place on Baking Sheet
seam-side down. Bake for approximately 30-45 minutes, watching it it closely and remove
when it is golden brown. Let cool for 10 mins then slice—dip in your favorite dipping sauce. recipe
Title: Grilled Bologna and Cheese
Directions: Heat a pan or skillet up to medium heat. Place ¼ butter in pan,
have melted butter coat the pan. Place bologna in pan until seared on both sides.
Then place cheese on top. Put bologna & cheese between bread slices on a plate.
Recipe By: Anthony Wood, Financial Aid Advisor, DTC’s Horn Lake Campus
ingredients
½ tsp of butter 1 slice of bologna 1 slice of cheese 2 slices of bread
directions: Put remaining butter back in pan again. Once melted place sandwich back in pan to toast both sides. recipe
Title: Homemade Tortilla Chips
Directions: In a skillet add enough oil for frying (about ¼” deep).
Heat oil over medium high heat. While oil is heating, slice tortillas
into strips or triangles. When oil is hot, carefully add the tortillas; don't overcrowd.
Recipe By: Dena Gurley, DTC’s Horn Lake Campus Receptionist
ingredients
Vegetable Oil Flour or Corn Tortilla Chips Salt
directions: Stir a little to make sure that they don’t stick to the bottom. After 2-3 minutes, remove from the grease using tongs. Place on paper towels to drain.
Sprinkle with salt. recipe
Title: Hot Dog Cheesies
Directions: Preheat oven to 350°. Butter one side of each slice of bread with butter.
Place bread butter side-down on a clean working surface.
Top with a pinch of cheddar, then place a hot dog diagonally (cont'd below)
Recipe By: Debbie Gavrock, Student Success Specialist, DTC’s Horn Lake Campus
ingredients
4 slices white bread 4 tbsp. butter, softened 2 c. shredded cheddar 4 hot dogs
directions: in the center of the hot dog (so that the hot dog is pointing to two corners).
Sprinkle with more cheddar, then gently pinch bread together bread corners over hot dog.
(It should look a little like a taco shell). Use a toothpick to hold together sides of bread.
Place on baking sheet & bake until bread is toasted & cheesies hold their shape, about 14 mins. recipe
Title: Pigs in a Blanket
Directions: Preheat oven to 375º. On a lightly floured surface, unroll crescent sheets
and tear where perforated. Cut each triangle into 3 smaller triangles.
Place 1 cocktail weiner on thick side of each triangle then gently roll to thinner side.
Recipe By: Danielle Boettger, Director of Dental Assisting, DTC’s Horn Lake Campus
ingredients
1 (8-oz.) tube crescent rolls 1 12-oz. package mini cocktail weiners 4 tbsp. melted butter Coarse salt, for sprinkling
directions: Transfer to a medium baking sheet, brush with melted butter,
and a sprinkle with coarse salt. Bake until golden, 12 to 15 minutes. recipe
Title: Italian Beef Sandwiches
Directions: Rub chuck roast with Italian dressing packet. Place in crock pot.
Pour entire jar of peppers over roast (including liquid).
Add just enough beef broth to cover roast. Cook on low 8-10 hours. Cool.
Recipe By: Dena Gurley, DTC’s Horn Lake Campus Receptionist
ingredients
1 Chuck Roast 1 packet Dry Italian Dressing Mix 1 jar Mild Pepperoncini’s or Banana Peppers Beef Broth Hoagie Rolls directions: Shred or chop meat and peppers together. Place on rolls.
Serve with broth on the side to dip. ***Be careful with the Peppers, if you don’t get the mild
ones, the meat can turn out really spicy. recipe
Title: Macaroni and Cheese
Directions: In a soup pot, cook macaroni according to package directions;
drain and set aside. In the same pot over medium heat, melt butter.
Add flour, salt, and pepper; stir to mix well.
Recipe By: Debbie Gavrock, Student Success Specialist, DTC’s Horn Lake Campus
ingredients
1 pound elbow macaroni 1/4 cup (1/2 stick) butter 2 tablespoons all-purpose flour 1 teaspoon salt 1/2 teaspoon black pepper 2 cups milk 4 cups shredded sharp Cheddar cheese 1 cup shredded mozzarella cheese
directions: Gradually whisk in milk; bring to a boil and cook until thickened, stirring
constantly. Stir in Cheddar cheese until melted. Return macaroni to pot; mix well.
Add mozzarella cheese and cook until cheese is melted and mixture is heated through. recipe
Title: Meatball Sandwiches
Directions: Dump Frozen Meatballs and Sauce into a Crock Pot.
You can season to taste with salt/pepper/Italian seasoning.
Cover and cook on low for 4 hours.
Recipe By: Jo Garner, Cosmetology System Administrator Assistant, DTC’s Horn Lake Campus
ingredients
1 Bag of Frozen Meatballs 2 Jars of Marinara or Spaghetti Sauce Cheese—any kind but my family prefers Provolone Hoagie Buns or a Loaf of French Bread
directions: Slice your bread to make sandwiches and add your meatball/sauce
mixture then top with cheese and enjoy. recipe
Title: Parmesan Garlic Ramen Noodles
Directions: Boil noodles according to package instructions.
Save about 1 c. of cooking water to loosen sauce later, if needed.
Drain noodles and toss with oil so they don't stick.
Recipe By: Debbie Gavrock, Student Success Specialist, DTC’s Horn Lake Campus
ingredients
3 tbsp. butter 2 cloves garlic 1 c. shredded Parmesan 3 packets ramen noodles (seasonings discarded) 2 tbsp. freshly chopped parsley
directions: Melt butter in a nonstick skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add noodles and toss with butter. Stir in Parmesan.
Pour in about 1/2 c. reserved noodle water to create a sauce. Gradually stir in more water if
the sauce is too thick. Garnish with parsley before serving. recipe
Title: Ravioli and Meatballs
Directions: Cook the Meatballs by your preferred method, boil or bake them per
package instructions. Boil a pot of water and add the Cheese Ravioli,
boil for approximately 3 minutes then drain the water.
Recipe By: Jo Garner, Cosmetology System Administrator Assistant, DTC’s Horn Lake Campus
ingredients
1 Family Size bag of Frozen Cheese Ravioli 1 bag of Frozen Meatballs (I only use about half the bag of meatballs and save the rest for a later meal) 2 jars of your favorite Marinara or Spaghetti Sauce
directions: Add the Ravioli back to your pot, add the Sauce and Meatballs and simmer for about 15 minutes. Season to taste with salt/pepper/Italian Seasoning. recipe
Title: Tortilla Pizza
Directions: Preheat oven to 400 degrees. Brush tortillas with oil & bake for about 3 mins.
Take out tortillas and add sauce, cheese, and toppings.
Bake for about another 5 minutes. Viola you have your tortilla pizza!
Recipe By: Shauna Russell, Medical Coding Instructor/Placement, DTC’s Horn Lake Campus
ingredients
Soft flour tortillas Pizza or spaghetti sauce Mozzarella Cheese ( or cheese of your choice ) Toppings of your liking directions: recipe
Title: Chicken Wraps
Directions: This lunch/snack can be heated in the microwave or eaten at
room temperature.
Recipe By: Ms. Geovanna Tennessee, Cosmetology, DTC's Ridgeland Campus
ingredients
Sliced deli meat of your choice Spinach/ tortilla wrap Mayo Mustard Spinach Shredded cheese Individual fruit of your choice or prepacked Fruit cups
Notes: recipe
Title: Chicken Salad Directions:
Recipe By: Ms. Geovanna Tennessee, Cosmetology, DTC's Ridgeland Campus
ingredients
Precooked chicken bits Spring salad Vegetable sticks Ranch dressing (optional)
Notes: recipe
Title: Chicken Pot Pie
Directions: Add all ingredients in a mixing bowl and layer the pie crust on top.
Optional- add a bottom crust (pre-brown it before adding wet ingredients)
Recipe By: Ms. Geovanna Tennessee, Cosmetology, DTC's Ridgeland Campus
ingredients
De-boned chicken parts of your choice (can use canned chicken) (Keep the stock to add to mixture) Mixed vegetables 1 can cream of chicken 1 can of cream of mushroom Ready-made pie crust in the pan or the roll out crust by Pillsbury.
directions: Serve with dinner rolls, salad and a cold glass of tea. Wahlaaaaa!!! recipe
Title: Ham & Cheese Sliders
Directions: Preheat 350 degrees. Grease 9x13 cooking pan or dish.
Combine butter, mustard, Worcestershire sauce, brown sugar, poppy seeds,
dried onions. Slice rolls & set tops aside. Put bottoms of rolls in cooking dish.
Recipe By: Ms. Liz Ellett, Medical Assisting, DTC's Ridgeland Campus ingredients
9oz Honey Ham- Thin sliced 2 tsp dried onion 1 tbsp Dijon mustard 1 tsp Worcestershire sauce 1 tsp brown sugar 1 tbsp poppy seeds 12 Hawaiian Sweet Rolls ¾ cup melted butter 8oz Swiss Cheese- thin sliced directions: Layer thinly the sliced ham and cheese. Place the tops back onto the rolls. Brush butter mix on the tops of rolls. Bake 15-20 mins until slightly brown & cheese melted. recipe
Title: Sausage & Cheese Dip
Directions: Add cooked sausage to crock pot.
Stir in ingredients until all melted together and warm.
Serve with Fritos.
Recipe By: Ms. Liz Ellett, Medical Assisting, DTC's Ridgeland Campus ingredients
1 lb Sausage - cooked and drained 14.5 oz Can Rotel tomatoes 16 oz Cream cheese - cut up
notes: recipe
Title: Mexican “Happy Plate”
Directions: Add cooked chicken and cooked rice together and all other
ingredients into it. Can serve with tortillas if you like.
Enjoy!
Recipe By: Ms. Liz Ellett, Medical Assisting, DTC's Ridgeland Campus ingredients
¾ cup Chicken breast- cooked and cut into thin strips. Seasoned to taste 1 pack Taco seasoning 1 pack Fajita seasoning mix Old El Paso cheesy Mexican rice El Viajero Mexican dipping cheese (Walmart by the cream cheese)
notes: recipe
Title: Alfredo Lasagna in the crock pot
Directions: Season chicken to taste, leave enough of just sauce to line the
bottom on the crock pot. Do not de-thaw anything. Add ingredients in layers.
T Top off with cheese mixture. Cook on low 4 hours.
Recipe By: Ms. Kelly Walker, Medical Assisting Extern/Placement Coordinator, DTC's Ridgeland Campus ingredients
Frozen cheese ravioli Shredded chicken Alfredo sauce Shredded Parmesan and Shredded Mozzarella mixed together. If you like spinach add some frozen spinach to the mix (my children love)
notes: recipe
Title: Lasagna in the crock pot
Directions: Make your spaghetti sauce like you normally would
(or do like my sister and just pour straight from the jar).
Add ingredients in layers. Top off with cheese mixture. Cook on low 4 hours.
Recipe By: Ms. Kelly Walker, Medical Assisting Extern/Placement Coordinator, DTC's Ridgeland Campus ingredients
Frozen cheese ravioli Shredded Parmesan and Shredded Mozzarella mixed together.
notes: recipe
Title: Rotel Spaghetti
Directions: Make your rotel like normal … add spaghetti!
Recipe By: Ms. Kelly Walker, Medical Assisting Extern/Placement Coordinator, DTC's Ridgeland Campus
ingredients
Rotel Spaghetti
notes: recipe
Title: Baked Salmon w/ Steamed veggies (under 30 minutes)
Directions: Pre-heat oven at 400 degree. Season salmon with Toney's seasoning,
lemon pepper and top with a lemon slice and/or butter.
Bake for 20-25min and let rest for about 10min.
Recipe By: Airriel O'Banner, Admissions, DTC's Ridgeland Campus
ingredients
Bag of frozen steam bag veggies Seasoned salmon (or any other protein to your liking.)
notes: If you want something extra, you can add a 90 sec rice pouch to your meal. Easy cook in bag rice! recipe
Title: Protein Building
Directions: Season chicken to your liking (can be cooked on stove top at medium to high heat
until well done OR at 350-375 degrees for about 20-25min or until done).
I like a pinch of salt & pepper with onion & garlic powder which is always a great season combo. Recipe By: Airriel O'Banner, Admissions, DTC's Ridgeland Campus
ingredients
Pack of chicken breast or tenders (Tenders save you time from slicing up chicken breast) Salt & Pepper Onion Garlic Powder Cajun Seasoning (Optional)
notes: Add a little cajun seasoning if you want a kick. Boil in Bag or Pouch Rice (boil-in-bag rice will cook in microwave for 10min) (pouch rice will cook in microwave for
1.5-2min) Steam veggies of your choice (always a plus grabbing frozen steam bag veggies). recipe
Title: Turkey Club Cups
Directions: Preheat oven to 400° and lightly grease muffin tin with cooking spray.
Place a slice of turkey into each muffin cup. Add a slice of cheddar, then bake
until turkey is sturdy & cheese is melted, about 10 mins. Let cool slightly.
Recipe By: Janise Fields, Student Accounts, DTC's Ridgeland Campus
ingredients
12 slices roasted deli turkey 12 slices sharp cheddar 1/4 c. mayonnaise 2 tbsp. Dijon mustard 1/2 head iceberg lettuce, shredded 1 pt. cherry tomatoes, chopped 1 avocado, chopped 8 slices bacon, cooked and chopped notes: Meanwhile, in a small bowl, mix together mayo and Dijon. Add a dollop to the bottom of each turkey cup and spread around. Fill with lettuce, cherry tomatoes, avocado, and bacon. Repeat to fill cups. recipe
Title: Rotel Dip
Directions: Chop cheese in small squares; place in crock pot; add rotel tomatoes;
cook on slow setting until thoroughly mixed; stir occasionally.
Pour over chips. (You can also microwave).
Recipe By: Carolyn Upkins, Student Success Specialist, DTC's Ridgeland Campus
ingredients
2 lbs. velvetta cheese 1 can rotel tomatoes 1 large bag of tortilla chips
notes: recipe
Title: Quick Meatballs
Directions: Place meatballs in crock pot and pour sauce over them.
Cook slow until thoroughly heated.
These can also be cooked on the stovetop.
Recipe By: Carolyn Upkins, Student Success Specialist, DTC's Ridgeland Campus
ingredients
1 bag of frozen meatballs (about fifty, fully cooked, turkey or beef) 1 bottle of barbeque sauce notes: recipe
Title: Crab Salad
Directions: Put all ingredients in a large bowl. Add mayonnaise and toss.
Sprinkle with salt and black pepper to taste.
Variations: Add tomatoes and cooked shrimp.
Recipe By: Carolyn Upkins, Student Success Specialist, DTC's Ridgeland Campus
ingredients
1 iceberg lettuce, chopped 1 bunch green onions, chopped (about four) 2 pkgs. Imitation crab meat Mayonnaise notes: recipe
Title: Grape Salad
Directions: In a large bowl, mix all ingredients and refrigerate overnight
Recipe By: Carolyn Upkins, Student Success Specialist, DTC's Ridgeland Campus
ingredients
1 cup sour cream 1 pkg. 8oz. cream cheese, softened 1/3 cup sugar 1 tsp. vanilla flavor 2 lbs. seedless green grapes 2 lbs. seedless red grapes 3 tbs. brown sugar 3 tbs. chopped walnuts notes: recipe
Title: Corn Dip
Directions: Mix all ingredients in a bowl. Refrigerate for 24 hours.
Serve with Fritos Scoops.
Recipe By: Carolyn Upkins, Student Success Specialist, DTC's Ridgeland Campus
ingredients
1 can whole kernel corn, drained (I use shoe peg) 1 lg. jar chopped pimentos, drained 1 small can chopped green chilies 2 tbsp hot sauce 1 (8oz.) carton sour cream 2 cups shredded sharp cheese 1 cup mayonnaise notes: recipe
Title: Sausage Wraps
Directions: Take one biscuit at a time, rolling it with a rolling pin until flat;
cut in small strips; wrap a strip around each smoke and place on a slightly
greased cookie sheet Bake at 375 degrees until biscuit strips are brown.
Recipe By: Carolyn Upkins, Student Success Specialist, DTC's Ridgeland Campus
ingredients
1 pkg. little smokies sausage (fully cooked) 1 can of canned biscuits (ten biscuits)
notes: recipe
Title: Fruity Punch
Directions: Mix all ingredients together and chill or pour over ice when serving.
Recipe By: Carolyn Upkins, Student Success Specialist, DTC's Ridgeland Campus
ingredients
1 lg. can grape juice 1 lg. can pineapple juice 1 lg. can apple juice 1 lg. can fruit punch
notes: recipe
Title: Working Woman’s Casserole
Directions: The night before or right before work, cook the onion and ground beef
in a skillet and drain. Place all ingredients in a large crock pot on low heat.
Cover and go to work.
Recipe By: Carolyn Upkins, Student Success Specialist, DTC's Ridgeland Campus
ingredients
1 lb. ground beef 1 chopped onion 1 can whole kernel corn 1 can chopped tomatoes 1 can chili with beans notes: After a long, hard, exhausting day, serve in bowls with crackers. recipe
Title: Nutter Butter Cookies
Directions: Mix all ingredients together in the below order;
roll into spoon size balls and place on a cookie sheet.
Bake at 350 degrees for about 14 minutes.
Recipe By: Carolyn Upkins, Student Success Specialist, DTC's Ridgeland Campus
ingredients
1 cup butter ½ cup sugar ½ tsp. salt 1 tsp. almond extract 2 cups plain flour 1 cup chopped pecans notes: recipe
Title: Sausage Cheese Toast
Directions: Brown and drain sausage; melt cheese in microwave,
mix cheese, sausage, and seasoning. Spread on bread; bake
at 350 degrees about 15 minutes or until cheese is melted and bread is toasted.
Recipe By: Carolyn Upkins, Student Success Specialist, DTC's Ridgeland Campus
ingredients
1 lb. Jimmy Dean ground sausage 1 lb. Velveeta Cheese Tony’s seasoning to taste 1 loaf of cocktail bread – wheat or rye (party size) notes: recipe
Title: Broccoli Cheese Soup
Directions: Cut cheese into pieces and place in a microwave safe bowl.
Add all ingredients except broccoli. Microwave until all ingredients
are melted (all cream cheese may not melt).
Recipe By: Carolyn Upkins, Student Success Specialist, DTC's Ridgeland Campus
ingredients
¾ lb. Velveeta Cheese 1 (8oz.) pkg. cream of cheese 2 cups milk 1 tbs. butter or margarine 1 (10oz.) pkg. chopped frozen broccoli directions: Once soup is melted, cook broccoli according to microwave instructions. Add cheese mixture. Microwave all ingredients for 2-3 additional minutes. recipe
Title: Smore’s Snacks
Directions: Mix together in a bowl and enjoy!
Recipe By: Billi Simmons, Medical Assisting Instructor, MTI's East Peoria Campus
ingredients
2c golden grahams 1c mini marshmallows 1c mini chocolate chips
Notes: recipe
Title: Apple Donuts
Directions: An adult should core and slice apples. Kids top with sugar, cinnamon, sprinkles any donut toppings.
Can be eaten raw or baked before decoration.
Recipe By: Paige Stout, Student Ambassador, MTI’s Springfield, MO Campus
ingredients
Apples Sugar Cinnamon Sprinkles (Any donut toppings)
Notes: recipe
Title: PB&J Sushi Rolls
Directions: On a soft shell tortilla spread the peanut butter & jelly as desired. Once that's done, make a complete roll with the shell.
Slice to desired size & boom you're done!
Recipe By: Leisa Cook, Student Success Specialist, MTI’s Springfield, MO Campus
ingredients
Soft Tortilla Shells Peanut Butter (brand of your choice) Jelly (brand of your choice) One banana (optional but you will not regret it if you love bananas)
Notes: Add a banana before rolling the shell and you'll have quiet children for a little longer. ;) recipe
Title: Baked Potato
Directions: Poke a few holes in the potato with a fork. Microwave a potato for 7-10 mins.
Add any toppings you like (left over chili, cheese, broccoli ,bacon etc.)
Recipe By: Leisa Cook, Student Success Specialist, MTI’s Springfield, MO Campus
ingredients
Potato Toppings of your liking (left over chili, cheese, broccoli, bacon etc.)
Notes: Read "The Enormous Potato" by Aubrey Davis. recipe
Title: Peanut Butter Quesadilla
Directions: Spread tortilla with peanut butter and add fruit. Can be grilled!
Recipe By: Leisa Cook, Student Success Specialist, MTI’s Springfield, MO Campus
ingredients
Flour Tortillas Peanut Butter Fruit
Notes: recipe
Title: Ants on a Log
Directions: Coat celery sticks with peanut butter (or substitute.) Add raisins or chocolate chips to the tops of the PB spread.
This is also delicious with apple slices!
Recipe By: Allison Newberry, Cosmetology Instructor, MTI's Moline Campus
ingredients
Celery sticks Peanut butter spread (or any PB substitute will work) Raisins or chocolate chips
Notes: recipe
Title: Trail Mix
Directions: Super easy and you can use whatever you have in your house!
Recipe By: Allison Newberry, Cosmetology Instructor, MTI's Moline Campus
ingredients
Pick a good variety of a salty snack (nuts, pretzels, goldfish, etc.) Pick a dried fruit Pick a seed/nut (sunflower is my favorite) Add something sweet (mini M&Ms, mini chocolate chips, etc)
Notes: recipe
Title: Cheesy Roll Up
Directions: Grab a tortilla and put a cheese stick in the middle, then roll it up and microwave!
Recipe By: Allison Newberry, Cosmetology Instructor, MTI's Moline Campus
ingredients
Tortilla Cheese Stick
Notes: recipe
Title: DIY Lunchables
Directions: Combine all ingredients below on a plate and serve with a drink on the side for your own DIY Lunchable!
Recipe By: Allison Newberry, Cosmetology Instructor, MTI's Moline Campus
ingredients Crackers Cheese Meat Drink Fruit Dessert
Notes: recipe
Title: Hot Ham Grilled Cheese Sandwich
Directions: Butter the outside of each slice of Texas Toast. Apply the Ham Slices & Cheese between the Toast.
Place in skillet on low heat cook until golden brown on each side allowing the cheese to melt.
Recipe By: Monte K. Turner-Jones, Senior Student Success Specialist, MTI Springfield, IL
ingredients
Texas Toast Bread (Any thick sliced bread will work) Sliced Ham Lunch Meat Cheese Slices (I use American Cheese but any cheese will work) Butter
Notes: recipe
Title: Yogurt Parfaits
Directions: Mix the fruit and nuts in the yogurt. Stir until all ingredients are covered with yogurt.
ALL DONE ENJOY!
Recipe By: Leisa Cook, Student Success Specialist, MTI’s Springfield, MO Campus
ingredients
1 yogurt (I would purchase the individual cups to make it easier) Fruit of choice (grapes, cranberries, bananas, blueberries, raspberries, strawberries any fruit will be great) Nuts (any kind of your choice)
Notes: Bonus Tip: Place in freezer with a stick inserted in the middle until frozen and you have a Frozen Yogurt Parfait treat! recipe
Title: Veggie Plate
Directions: Cut or slice veggies to the desired size (you can also purchase veggies precut). Place on plate or in a bowl.
Make space in the middle of veggies and place your desired dipping sauce.
Recipe By: Leisa Cook, Student Success Specialist, MTI’s Springfield, MO Campus
ingredients
Veggies of choice Dipping sauce of choice (ranch, dill dip or salad dressing of choice)
Notes: