Peanut Butter Yogurt Dip and Cooking with Students part 2

So Tuesday was the third and final day of Skinnies.  My room was tore up because it was the second to last day of school.  I got it together enough for the group of students to have a place to eat.

We had fresh pineapple, grapes, strawberries, watermelon, and apples.  I also had a veggie tray with broccoli, carrots, celery, and cherry tomatoes.  The veggie tray also had a cup of ranch.  I brought caramel for the apples since one of the students asked me if I could do that.

We also made peanut butter yogurt dip.  A few of the students tried it and liked it.  It was easy for them to make and allowed for various students to help with the making of the dip.

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Oh, I did bring in a bag of chips but the rule was “You eat some of the veggies and/or fruit and you’ll get some chips.”  No one complained about the rule.

We also went outside and played for about 10 minutes after eating.

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Sorry for the quality of the picture.  It was taken on my phone.

Peanut Butter Yogurt Dip

Stars of the recipe:

  • 2/3 to 1 c. peanut butter (I used chunky.  Smooth will also work.)
  • 1 (6 oz.) container of plain or vanilla yogurt (I used French vanilla flavor.)
  • 2 tsp. honey

Steps:

  1. Place all of the ingredients in a bowl.
  2. Mix well to combine.
  3. Enjoy with your favorite fruit, pretzels, or graham crackers.

Happy eating,
Traci

 

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