DEPARTMENTS TAX OFFICE
Chelsea’s Challenge Recipe Winners
Genesis Acosta, Harlem Elementary, 5th Grade – Ms. Hickman
Seasoning (salt, chicken bouillon, cilantro and tomato bouillon)
Carrots (5-6 whole)
Celery (3 stalks)
Chop up all veggies: carrots, cabbage, potatoes, celery.
Wash and pour into soup bowl with water. Season and bring to a boil.
Add cilantro after boiling and just check potatoes and for everything else to be soft and cooked.
Yoleth Alvarez, Travis Elementary, 5th Grade – Ms. Villere
Black Pepper (grinded)
Cut the chicken and cut the veggies.
Put the veggies and chicken in a pan to cook.
Let them cook for 15 minutes.
Ismael Santana III, Walker Elementary, 5th Grade – Mrs. Chavez Rodriguez
Colorful Chicken Salad
2 lb. chicken breast
2 green apples
½ red, green and yellow bell pepper
5 stalks of celery
2 Roma tomatoes
½ cup cranberry raisins
2 t. lemon juice
½ T. salt
½ cup mayonnaise
½ cup golden raisins
First boil the chicken breast with salt, garlic and onion.
Second, wash all the vegetables.
Then, dice all vegetables.
Next, put all vegetables in a large bowl and mix all together.
Last, shred the chicken and add in in the vegetables, mix all together, adding the rest of the ingredients.
Serve with crackers or lettuce leaf.
Robert Johnson, Highlands Elementary, 4th Grade – Mrs. Gray
Spinach Artichoke Stuffed Chicken
4 boneless, skinless chicken breasts (2 lb.)
2 T. Italian seasoning
1 t. mild paprika (optional)
Salt and pepper to taste
Spinach Artichoke Dip:
4 oz. frozen spinach, thawed
8 oz. cream cheese (room temp.)
6 oz. bottled or canned artichoke hearts in brine, finely chopped
½ cup shredded mozzarella cheese
¼ cup finely grated parmesan cheese
1 T. minced garlic
Salt to taste
Optional Cream Sauce:
Remaining spin artichoke dip
1 cup milk
Place the chicken on a flat surface. Season both sides of each breast with the Italian seasoning and paprika (optional.) With your hand supporting each piece, cut a slit o pocket about ¾ of the way through, being careful not to cut all the way through.
Squeeze any and all excess liquid out of the spinach. Discard the water released. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, parmesan and garlic; mix well to combine (use your hands if necessary.)
Fill chicken “pockets” with 1-2 T. of the spinach artichoke dip, spreading evenly with the back of the spoon. Reserve the leftover dip for the optional cream sauce.
Seal with two or three toothpicks near the opening to keep the dip from falling out while cooking.
Heat 1 T. of oil in a skillet over medium-high heat. Add the chicken and fry until golden. Rotate and fry on the other side, covering pan with a lid, until cooked through (about 6 to 7 minutes per side.) Transfer chicken to a warm dish to make the cream sauce.
In the same skillet, pour milk into the skillet and bring to simmer. Add in the remaining dip (you should have exactly half remaining) and stir until the sauce is combined and thickened. Add the chicken back into the pan and serve immediately.
Erik Gonzalez, Crockett Elementary, 5th Grade – Ms. Wylie
Pan-grilled Chicken with Sautéed Cabbage and Mushrooms and Sweet Potatoes
Boneless Chicken breast
2 sweet potatoes
½ T. butter
2 cloves garlic
½ yellow onion
8 oz. sliced mushrooms
½ green cabbage
2 oz. feta cheese
¼ red cabbage
2 qt. pan
First, wash hands and sanitize/clean prep area.
Then gather vegetable ingredients.
Fill 2 qt. pan with water ½ full. Place on stove at med. High heat and sprinkle salt for taste.
Get out the cutting board and peeler.
Peel sweet potatoes and cut into 1-inch cubes. Wash off.
Carefully place potatoes into boiling water. Boil until fork tender. Drain. Mash with ½ butter.
Wash off cutting board and knife.
Rinse off cabbage.
Place green cabbage head cut in half and slice thinly cut side down.
Place red cabbage ¼ head slice thinly.
Peel garlic and dice.
Place 2 T. oil into skillet. Get warm on med. low.
Add slice onion. Cook ‘til translucent.
Add garlic. Stir for 30 seconds.
Add mushrooms/cabbage/red cabbage to pan.
Stir/mix. Add salt, pepper, garlic and onion powder.
Stir med. heat. Cook ‘til tender.
Place olive oil into 10-inch pan. Heat.
Place chicken on meat cutting board and season with salt/pepper, garlic powder/onion powder.
Place in pan.
Cook ‘til tender and temp 165 degrees.
Serve on plate. Sprinkle feta cheese over sautéed cabbage.
Fresh apples/orange/grape fruit salad.
Tea with lemon
Annaira Aguilar, Banuelos Elementary, 5th Grade – Ms. Kell
Apples (any color) 1 ½
Honeydew Melon ½
Optional: you can add or remove fruit.
Optional: you can add spices and decorate.
First, need to cut off half of the honeydew melon and take out the inner part.
Second, cut half of the apple and orange but peel the orange then cut both in pieces (wash apple and orange.)
Third, peel grapefruit and then cut into pieces (wash grapefruit.)
Fourth, put all pieces of fruit in the honeydew that has been hollowed.
Fifth, enjoy the Honeydew Bowl.
Jeikobs Joel Mercado, Alamo Elementary,4th Grade – Moore, Blake, Lang
Crazy, Healthy Fruit Salad!
Green & red apple
1 green apple
1 red apple
1 cup of grapes
2 T. honey
1 t. orange zest
1 t. lime zest
2 T. fresh squeezed orange juice
½ T. fresh lime juice
Mix ingredients together in a bowl. Cool for 30 minutes.
Consolidated Independent School District
4544 Interstate 10 East | Baytown, Texas 77521 | 281.420.4800
P.O. Box 30 | Baytown, Texas 77522 | 281.420.4800
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