Skip Navigation

News from Goose Creek CISD

Chelsea's Challenge Recipes
12/12/2017

Chelsea’s Challenge Recipe Winners


Genesis Acosta, Harlem Elementary, 5th Grade – Ms. Hickman
Sopita (Soup)

Ingredients
Seasoning (salt, chicken bouillon, cilantro and tomato bouillon)
Carrots (5-6 whole)
Cabbage (1)
Cilantro (handful)
Celery (3 stalks)
Potatoes (4-5)

Directions
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
Veggie Chicken

Ingredients:
Chicken
Onions
Tomatoes
Potatoes
Spinach
Squash
Bell Pepper
Carrots
Garlic
Black Pepper (grinded)
Cilantro

Directions:
Cut the chicken and cut the veggies.
Put the veggies and chicken in a pan to cook.
Let them cook for 15 minutes.
And enjoy!

 



Ismael Santana III, Walker Elementary, 5th Grade – Mrs. Chavez Rodriguez

Colorful Chicken Salad

Ingredients:
2 lb. chicken breast
2 green apples
½ red, green and yellow bell pepper
3 carrots
5 stalks of celery
1 cucumber
2 Roma tomatoes
½ cup cranberry raisins
2 t. lemon juice
½ T. salt
½ cup mayonnaise
½ cup golden raisins
Lettuce

Directions:
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


Ingredients:
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


Directions:
Chicken:
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.

Dip Filling:
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.

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


Ingredients:

 Boneless Chicken breast
2 sweet potatoes
½ T. butter
2 cloves garlic
½ yellow onion
8 oz. sliced mushrooms
Salt
Pepper
1 orange
1 apple
Grapes
Garlic Powder
½ green cabbage
2 oz. feta cheese
¼ red cabbage
Peeler knife
Cutting board
12-inch pan
2 qt. pan
Teaspoon
10-inch pan
Potato masher
Colander
Tongs

Directions:

 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.
ENJOY!

Dessert:

Fresh apples/orange/grape fruit salad.
Wash/slice/enjoy!

Drink:

 Tea with lemon
Water


 

Annaira Aguilar, Banuelos Elementary, 5th Grade – Ms. Kell

 Honeydew Bowl


Ingredients:

Apples (any color) 1 ½
Honeydew Melon ½
Grapefruit 1/3

Optional: you can add or remove fruit. Optional: you can add spices and decorate.

Directions:

 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!

Ingredients:

Salad:
Lettuce
Melon
Green & red apple
Pineapple
Grapes
Cucumbers
Kiwi
Strawberries
Mango

Dressing:
Honey
Orange
Lime
Orange Juice
Lime Juice

Directions:

Salad:
½ lettuce
½ melon
1 green apple
1 red apple
¼ pineapple
½ cucumber
1 kiwi
½ mango
5 strawberries
1 cup of grapes

Dressing:
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. 

 

 


Clark Students Skype New Jersey Student Who Raised Money for School Supplies
12/11/2017
 Clark Elementary fifth graders Waylon Stoerner, Major James, Anna Flores and Idaylia Larkin held a skype session with Delaney Posehn, (pictured on screen), a fifth grader from New Jersey who took up a collection for school supplies for Clark students.

 


Photo by Carrie Pryor-Newman

Clark Elementary fifth graders Waylon Stoerner, Major James, Anna Flores and Idaylia Larkin held a skype session with Delaney Posehn, (pictured on screen), a fifth grader from New Jersey who took up a collection for school supplies for Clark students.


Clark Students Skype New Jersey Student Who Raised Money for School Supplies

 

By Beth Dombrowa

 

Hurricane Harvey flood victims in the Houston area pulled at the heart of a fifth-grade girl watching from more than 1,500 miles away. Unable to comprehend how much they had lost, Delaney Posehn turned from the television news story and told her mother, Michele, that she wanted to do something to help. On Friday, four fifth-grade students from Johnny Tee Clark Elementary thanked Delaney via a Skype session, on behalf of the entire student body, for the fundraiser she held to support students at the school.

Michele, an Aramark employee in New Jersey, was able to use her work connections to get hold of colleagues in the Houston area. They informed her that Clark was a Goose Creek CISD campus that was particularly hard hit, and the wheels were set into motion. Principal Kay Cruz said that what students at the campus could use were school supplies, particularly composition books for journaling and ear buds to decrease distractions while working in iPads or computers. Delaney made a video and flyers to promote the project and ask for donations.

Every person that donated received a sun catcher, handmade by Delaney, with a sweet “thank you” message that read, “An act of kindness is like a circle – it never ends. You have helped to show kids in Baytown, Texas, that the sun always shines, even in the darkest of times.”

Delaney’s fundraiser brought in more than $1,000, which was spent on enough composition books for every student on the campus. Cruz said she would be sending the books home over the Christmas holidays for students to practice journaling, which raised a few eyebrows among the students participating in the Skype session.

Expressing their thanks to Delaney over Skype were Clark Elementary fifth graders Idaylia Larkin, Anna Flores, Major James and Waylon Stoerner, all of whose homes flooded during Harvey. Thirteen Clark staff members also have been unable to return home as of yet due to flood damage.

“Delaney has a really big heart,” Michele said. “Hopefully, this inspires other students to pay it forward.”

Fun In the Snow at Horace Mann Junior School
12/08/2017


(from left) Shakira Medina and Estefhany Espino from Horace Mann Junior School, enjoy the snow before school Friday.

Photo by Erica Tran

(from left) Shakira Medina and Estefhany Espino from Horace Mann Junior School, enjoy the snow before school Friday.


IMPACT Builds a Snowman
12/08/2017

 IMPACT Early College High School students Chase Brandon, Everett Crutchfield, Lauryn Tolliver, Miguel Amaro, Brittney Amezcua, Maria Gelves, Andrew Cantu, Citlalli Caltzontzin, Nathalia Gonzalez, and Luz Garcia show off the snowman they built before school Friday.

                                                                                                                                                                 Photo by Wendy Walker

IMPACT Early College High School students Chase Brandon, Everett Crutchfield, Lauryn Tolliver, Miguel Amaro, Brittney Amezcua,
Maria Gelves, Andrew Cantu, Citlalli Caltzontzin, Nathalia Gonzalez, and Luz Garcia show off the snowman they built before school Friday.  


RSS holds Ho Ho Ho Scavenger Hunt
12/08/2017

 Megan Clausen, Casey Benskin, parent/driver Phillip Benskin, Sergio Cantu and Cesar Prieto unload the canned goods they collected during the annual HO HO HO Scavenger Hunt. This year, 34 teams, including 273 Ross S. Sterling High School students and 42 teachers/administrators/parents participated, collecting 10, 220 food items to be given to Channel 13’s Share Your Christmas Food Drive in the Walmart (Garth Road) parking lot.

Photo by Carrie Pryor-Newman

Megan Clausen, Casey Benskin, parent/driver Phillip Benskin, Sergio Cantu and Cesar Prieto unload the canned goods they collected during the annual HO HO HO Scavenger Hunt. This year, 34 teams, including 273 Ross S. Sterling High School students and 42 teachers/administrators/parents participated, collecting 10, 220 food items to be given to Channel 13’s Share Your Holidays Food Drive in the Walmart (Garth Road) parking lot.

 

View photos of HoHoHo Scavenger Hunt here.



 Justin Rodriguez, a student at Ross S. Sterling High School, unloads donations received during the HO HO HO Scavenger Hunt to donate to Channel 13’s Share Your Christmas Food Drive.

Photo by Carrie Pryor-Newman

Justin Rodriguez, a student at Ross S. Sterling High School, unloads donations received during the HO HO HO Scavenger Hunt to donate to Channel 13’s Share Your Holidays Food Drive.  


 Scavenger Hunt chart showing growth of donations


Santa Visits DeZavala
12/08/2017


Bentley Aguilar, pre-kindergarten student, enjoys talking to Santa Claus when he visited De Zavala Elementary on a magical snowy day.


Photo by Rebecca Estrada

Bentley Aguilar, pre-kindergarten student, enjoys talking to Santa Claus when he visited De Zavala Elementary on a magical snowy day.  


ESPN Visits SFA
12/07/2017


ESPN visits Stephen F. Austin Elementary as Kevin Martinez (right) has lunch with his son Matthew on his eighth birthday.  ESPN is producing “We the Fans/Dallas Cowboys,” a documentary about the lives of Dallas Cowboys season ticket holders, and Martinez was selected as a major fan.  The crew has been following him to Cowboys games as well as through his daily life, which included bringing lunch for Matthew and cookies for his class. Also pictured are (from left) Alex Wheat from ESPN and James Bowen and Robert Porter from Texas Crew Production. The documentary will air in April 2018.

Photo by Carrie Pryor-Newman

ESPN visits Stephen F. Austin Elementary as Kevin Martinez (right) has lunch with his son Matthew on his eighth birthday.  ESPN is producing “We the Fans/Dallas Cowboys,” a documentary about the lives of Dallas Cowboys season ticket holders, and Martinez was selected as a major fan.  The crew has been following him to Cowboys games as well as through his daily life, which included bringing lunch for Matthew and cookies for his class. Also pictured are (from left) Alex Wheat from ESPN and James Bowen and Robert Porter from Texas Crew Production. The documentary will air in April 2018.





Kevin Martinez (right) takes a selfie with his son Matthew after bringing lunch and cookies for his class at Stephen F. Austin Elementary on his eighth birthday, oblivious to a crew from ESPN recording them. ESPN is producing “We the Fans/Dallas Cowboys,” a documentary about the interesting lives of Dallas Cowboys season ticket holders, and Martinez was selected. The lunch date was just one of the events in Martinez’ life that ESPN has recorded over the past three months. The documentary will air in April 2018.

Photo by Carrie Pryor-Newman

Kevin Martinez (right) takes a selfie with his son Matthew after bringing lunch and cookies for his class at Stephen F. Austin Elementary on his eighth birthday, oblivious to a crew from ESPN recording them. ESPN is producing “We the Fans/Dallas Cowboys,” a documentary about the interesting lives of Dallas Cowboys season ticket holders, and Martinez was selected. The lunch date was just one of the events in Martinez’ life that ESPN has recorded over the past three months. The documentary will air in April 2018.


Lunch With Sons At SFA
12/07/2017


Samuel Reyes (middle) has lunch with his sons Angel (left), a pre-kindergarten student, and Samuel, a second-grader, at Stephen F. Austin Elementary on a cold, rainy day.

Photo by Carrie Pryor-Newman

Samuel Reyes (middle) has lunch with his sons Angel (left), a pre-kindergarten student, and Samuel, a second-grader, at Stephen F. Austin Elementary on a cold, rainy day.


Sterling High School PALs Celebrate the Baytown Community for Support
12/05/2017


The Ross S. Sterling Peer Assistance and Leadership (PAL) class and sponsor Beth Woods would like to thank the Baytown community for support of recent projects at RSS.

The Ross S. Sterling Peer Assistance and Leadership (PAL) class and sponsor Beth Woods would like to thank the Baytown community for support of recent projects at RSS.  As a result of the donations and support from local community members, Gentry Junior School, Alamo Elementary School, St. Mark’s United Methodist Church and members of Beta Kappa Delta chapter of Beta Sigma Phi, Sterling High School was able to provide Thanksgiving food items to more than 250 families this year at the annual Thanksgiving Food Drive on November 17.  In addition, Saturday, November 18, more than 80 local vendors, Stephen F. Austin Elementary Honor Choir, Baytown Dance Company, Crockett Elementary Crusader Choir, Sterling Stars Drill Team and Carver Elementary Stars Dance Team all contributed to the success of the 40th Annual Sterling Bazaar, which is the singular yearly fundraiser for PAL.  Thank you all for your kind and generous support! We couldn’t have done it without your help.  


CONNECT WITH US

Copyright © 2016 - Goose Creek Consolidated Independent School District