One Step Garden Summer Camp

We had a great time making some yummy snacks.  The kids also took home plants to start a garden at home.

Plant the Garden with Dirt and Seeds

Sand and Dirt Cups

Serves 4.

All you need: 4 cups cold milk, divided, or 4 individual-sized chocolate and

4 individual-sized vanilla pudding cups 1 (4-serving size) pkg Jell-O chocolate flavor instant pudding 1 (4-serving size) pkg Jell-O vanilla flavor instant pudding 1 (8 oz) tub Cool Whip whipped topping, thawed 18 Oreo chocolate sandwich cookies, finely crushed, divided 8 (6 to 7 oz each) plastic cups Gummy worms

All you do:

  1. Prepare instant chocolate and vanilla puddings separately each using two cups of cold milk, as   directed on packages. Let stand for five minutes.
  2. Gently stir 1/2 cup of Cool Whip into each bowl of pudding. Sprinkle one tablespoon of Oreo crumbs into each plastic cup. Top each one with 1/4 cup or 1/2 individual container of vanilla pudding, 1 tablespoon Oreo crumbs and 1/4 cup or 1/2 individual container of chocolate pudding. Sprinkle evenly with remaining Oreo crumbs. Refrigerate at least one hour.
  3. Insert one or more gummy worms into each cup just before serving.

Very Hungry Caterpillar

Serves 1.

All you need:

1 celery stalk with leaves

Hummus or cream cheese

2 small pimento-stuffed olives

2 thin strips sweet red pepper

Curly pretzels

All you do:

  1. Trim a 4-inch piece from bottom end of celery stalk; reserve a leaf from the top. Wash and dry well.
  2. Using a vegetable peeler, shave a thin slice off the curved side so celery sits without wobbling.
  3. Fill celery stick with hummus.
  4. Place 2 small pimento-stuffed olives in hummus at wider end of celery stick for eyes; stick 2 thin strips of sweet red pepper just behind eyes for antennae.
  5. Prop a celery leaf in hummus at opposite end of celery stick for a tail.
  6. Make 6 legs from curly pretzels by carefully breaking off 6 long curved pieces; stick legs in hummus along both sides of celery stick.

Garden Veggie Crispbread Pizzas        

All you need:

8-10 Lavosh crackers

1 garlic clove, minced

1 cup no salt added tomato sauce

½ pound ground turkey, cooked or pork sausage

1 cup fresh spinach

1 tomato

½ cup mushrooms

½ red pepper diced

½ cup grated carrots

1 ½ cup Mozzarella cheese

All you do:

  1. Cut spinach into ribbons, dice mushrooms, tomatoes, and red bell pepper.
  2. Assemble crispbread pizza. Layer with pasta sauce, sausage, spinach and remaining vegetable as desired. Sprinkle with grated Mozzarella cheese.
  3. Bake at 400 degrees for 8-10 minutes. Serves 4.

Source: Becky Guittar, RD, LMNT, Lincoln Hy-Vee Dietitian

Activity: Eat and explore seeds. Sunflower seeds, chia seeds, pumpkin seeds.

Quick Watermelon Cooler

All you need:

2 cups lemonade

3 cups coarsely chopped seedless watermelon

1 cup crushed ice

All you do:

Combine all ingredients in a blender. Cover and process until smooth. Pour into chilled glasses and serve immediately. Source: Taste of Home

Kids in the Garden Kitchen

KIDS, join Hy-Vee dietitian in the kitchen. Kids will enjoy preparing and sampling their food creations. This is a three-part course for school-aged children. We will explore the sense of sight, smell and taste garden foods. Come to all the sessions or just one. We will make Fruit and Veggie Snails, Ants-on-log, a Very Hungry Caterpillar and more.
Saturday, June 10, 17 and 24. 10:30 am to 11:30 am. $10.00 per child, see Becky for discounts and to register. Email me at or 402-467-5505. You can also register at Customer Service. Supported by the Hy-Vee One Step Grant for garden activities and food experiences. Hy-Vee, 1601 N. 84th St. Lincoln, Ne
Down at the farm.jpg

Hy-Vee One Step Grant collaborates with Middle School Gardens

Dawes 2017

Mickle CLC ckg class

Mickle CLC one step

Students at Mickle and Dawes joined Hy-Vee Dietitian Becky Guittar to make Garden Vegetable Crispbread Pizzas and prepare mangoes. The pizzas were made with Lavosh crispbread and layered with pizza sauce, spinach, grated carrots, mushroom, tomatoes and Mozzarella cheese. Baked at 400 degrees for 6-8 minutes. They learned to dice veggies, chiffonade spinach and mince garlic with a garlic press. It was also fun to learn how to use a mango slicer and get perfect diced mango for a salsa or salad.
Thank you to Hy-Vee One Step Garden Grant for support and the YMCA CLC staff.

Hy-Vee One Step Grant makes tasty addition to Dawes Middle School


I joined Nicole Effle from Lincoln Community Crops and Dawes Middle School students as they harvested from their school garden. They had  grown radishes, spinach, kale, lettuce and chives, in just a few weeks!

We spiralized zucchini,  and added our harvested greens to  our wraps with hummus, guacamole, grated carrots, diced chicken, grated cheese and black beans. A few of the kids were skeptical, but came around as the rest began enjoying bite after bite. Next week I go to Mickle Middle School to join the Urban Farmers and YMCAone step as photo CLC Cooking class. Thank you  to the Hy-Vee One Step Grant for making funds available.

As a part of Hy-Vee’s mission to make lives easier, healthier and happier, Hy-Vee began the One Step program  to fund  projects worldwide. Everyday products donate a portion of those proceeds to worthy causes.  One Step Russet Potatoes proceeds go to support community gardens and teaches good nutrition and cooking to partners.



Here is a tasty recipe for spiralized zucchini – Zucchini Tomato Bake

zuchinni bake 2Zucchini Tomato Bake
All you need:
1 medium onion, chopped
1 tablespoon butter
3 medium zucchini (about 1 pound), shredded and patted dry, Use spiralizer
3 medium tomatoes, seeded and chopped
1 cup Hy-Vee finely shredded Swiss cheese, divided
½ cup reduced fat sour cream
1 teaspoon paprika, Tones
½ teaspoon salt
½ teaspoon garlic powder, Tones
¼ teaspoon pepper, Tones
2 tablespoon shredded Parmesan cheese

All you do:
1. In a large nonstick skillet, saute onion in butter until tender. Transfer to a large bowl. Add the spiralized zucchini, tomatoes, 1/2 cup Swiss cheese, sour cream and seasonings; mix well.
2. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and remaining Swiss cheese. Bake, uncovered, at 350° for 25-30 minutes or until vegetables are tender. Yield: 6 servings.
Originally published as Zucchini Tomato Bake in Healthy Cooking August/September 2008, p63
Taste of Home, Fresh to Your Table.
Nutritional Facts
113 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 321mg sodium, 9 g carbohydrate,2 g fiber, 9 g protein. Diabetic exchanges: 2 veg, 1 lean meat and ½ fat

Garden Fun Recipes for Kids

This was part 2 of our Summer Camp at Hy-Vee. It was about taking care of the garden with watering and about the bug life in garden. We made butterflies, lady bugs, mud pies and a Veggie Pizza. Check out our recipes below.

Lady Bugs
Serves 6.

All you need:
6 Ritz crackers
1 (6 oz) container Laughing Cow light Swiss cheese
3 cherry tomatoes
8 black olives
Small bunch chives or cilantro
chia seeds (optional)

All you do:
1. Spread each cracker with Laughing Cow cheese and place on a plate.
2. Cut tomatoes in quarters and place 2 quarters on top of each cracker. Very finely chop 2 olives. Poke holes on tomato halves with a toothpick and fill holes with chopped olives to look like lady bug spots. Or try sprinkling some chia seeds
3. Place the remaining whole black olives on each cracker to make heads.
4. Place a few threads of chives or cilantro in each olive for antennae.

Spring Veggie Pizza
Serves 32.

All you need:
2 (8 oz each) pkg refrigerated crescent dinner rolls
1 (8 oz) tub Philadelphia cream cheese spread
1/2 cup Miracle Whip dressing
1 tsp dill weed
1/2 tsp onion salt
1 cup chopped sugar snap peas
1 cup quartered cherry tomatoes
1/2 cup sliced radishes
1/2 cup chopped yellow peppers
1/2 cup spiralized carrots
3 green onions, chopped

All you do:
1. Preheat oven to 375 degrees.
2. Unroll dough; separate into four rectangles. Press onto bottom and up sides of 15-by-10-by-1-inch baking pan to form crust, firmly pressing seams and perforations together to seal.
3. Bake 11 to 13 minutes or until golden brown; cool.
4. Mix cream cheese spread, dressing, dill weed and onion salt until well blended. Spread onto crust; top with sugar snap peas, cherry tomatoes, radishes, yellow peppers, carrots and green onions. Refrigerate at least 2 hours before cutting to serve.


No-Bake Mud Pies with Peanut Butter

All you need:
2 cups sugar
2 tbsp cocoa
1/2 cup milk
1/2 cup butter
1/2 cup peanut butter
2 cups oatmeal
1 tsp vanilla extract

All you do:
1. Combine sugar and cocoa in a medium saucepan. Whisk in milk. Add butter and bring to a full boil, stirring constantly.
2. Cook and stir for 2 minutes. Do not let it burn.
3. Remove from heat. Stir in peanut butter, oatmeal and vanilla.
4. Drop by teaspoonfuls onto waxed paper

Our next class is Saturday, July 25 at 10:00 am in the Club Room at Hy-Vee 84th and Holdrege. Email or call me to register!! Hope you can come. We will talk about harvesting the garden. The camp is designed for elementary age.

Exploring ways to prepare garden vegetables.

one step as photo

I wanted to share the recipe for the Garden Vegetable Muffins we made this morning in the Kids in the Garden Kitchen class. We first made spiralized zucchini noodles to put into our savory muffins with cheese and carrots. The kids also made Sand and Dirt Cups, Hungry Hummus Caterpillars and Watermelon Coolers. You can still join my next class on Saturday, June 20 at 10:00 am. Be sure to call first and register with me or customer service.

Vegetable Garden Muffins
Serves 12.

All you need:
2 cups grated or spiralized vegetables, such as zucchini, potato, sweet potato, carrot and squash. See photo for spiralized zucchini.
1 1/2 cups self-rising flour
3/4 cup shredded cheddar cheese
2 eggs, lightly beaten
1/3 cup olive oil
1/2 cup low-fat milk
1/2 cup plain low-fat Greek yogurt
To decorate and plant the seeds:
36 peas, divided (about 1/2 cup)
1 carrot, cut into 36 thin slices or spiralized or grated
12 small parsley stalks or broccoli
12 cherry tomatoes, halved, optional
Fresh basil leaves, optional

All you do:
1. Preheat oven 350 degrees.
2. Grease a 12-cup muffin tin with non-stick cooking spray.
3. In a large bowl, lightly combine vegetables, flour and cheese.
4. In a bowl, whisk together eggs, olive oil, milk and yogurt. Pour into vegetable mixture and stir until just combined.
5. Spoon evenly into the muffin tins. Top six with frozen peas and carrot slices on remaining six.
6. Bake 25 to 30 minutes.
7. When cool, insert parsley stalks into each carrot slice to represent carrot foliage.

If desired, place cherry tomatoes on each muffin before baking. After baking and cooling, insert basil to tomato-topped muffins to represent tomato leaves.

Activity: Eat and explore seeds. Sunflower seeds, chia seeds, pumpkin seeds.

Spiralizer FUN! Crunchy Zucchini Noodle Wrap


Crunchy Zucchini Noodle Wrap with Feta & Avocado
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 or 4 samples.

All you need:
 1 whole grain tortilla wrap (6-8″) Tumaro’s low carb
 2 tbsp Garden Harvest roasted pepper hummus
 1/4 avocado, peeled and sliced
 salt and pepper, to taste
 1 small fistful of shredded carrots
 1/4 cup Hy-Vee black beans, rinsed, no salt added
 1/2 small zucchini, Blade C (about 1 large fistful of noodles)
 3 tbsp crumbled feta cheese or cheddar cheese.
All you do:
1. Place the wrap on a large plate. Leaving one inch from the edges, spread out the hummus.
2. Top the hummus with avocado and season lightly with salt and generously with pepper.
3. Top the avocado with the carrots and black beans.
4. Top the veggies with the spiralized zucchini noodles.
5. Top the zucchini noodles with feta or grated cheddar.
6. Roll the wrap up and cut in half to make two parts. Secure each part with a toothpick and enjoy!