Family Recipes from the Ellensburg School District Elementary Schools

1. Dear families and friends,
We had wonderful recipes turned in from families. We want to thank you for taking the time to share
and submit them. They all look amazing! Grand prize is a $25.00 meal voucher and special student prize.
Congratulations to Samantha Coppock for first place prize. She is at Lincoln, 2nd
grade in Mrs. Jensvold’s
class.
Lincoln
Breanna and Caden Smith
Gabriel and Teresa Garcia-Green
Jake Phillips
Chloe, Kaden, Veronica Mattson
Carol Ritzenthaler
Mt. Stuart
Theo Dittmer
Hayden Hill
Valley View
Hailey Smith
McKinley Mays
Sasha Pigeon
Mariella Dewalt

2. 1st
Place!!!!
Student: Samantha Coppock
School/Grade: Lincoln- 2nd
Grade
Teacher: Mrs. Jensvold
Grilled Chicken with Lemon Green Beans and Rice
2 chicken breasts
2 cups frozen French cut green beans
Juice of ½ lemon
1 C rice
1C water
1 (14.5 oz.) can of chicken broth
Seasonings: Garlic powder, onion powder, celery salt, Italian seasoning mix
1-2 T of oil
Pour the oil into a non-stick skillet. Grill the chicken breast seasoned with the above seasonings in the
non-stick skillet over medium heat until no longer pink inside. Some fresh-squeezed lemon can be
added to the chicken.
Cook the rice with one cup water and one cup chicken broth in a saucepan according to directions. Cook
the green beans in the remaining chicken broth. Add fresh-squeezed lemon juice and some black
pepper or favorite seasoning to taste. This is a very versatile recipe, lemon adds great flavor to
everything and it’s quick and easy to fix; pasta can be substituted for the rice.

3. Honorable mentions!!
Student: Hayden Hill
School/Grade: Mt. Stuart- Kinder
Teacher: Mrs. Hamilton
Sausage Corn Chowder
1 package Jimmy Dean sausage or choice of meat or tofu
2 C corn
2 C hash browns-shredded
2 C water
¼- ½ C flour
2 C milk or your choice of milk. We use plain almond milk
2 C cheddar cheese grated
1 t salt
1-2 t taco seasoning mix
Brown sausage in large pot. Add corn, hash browns and water to sausage. Heat on medium until
boiling. Add flour and stir. Add milk and heat on medium until thickened stirring often.

4. Student: Gabriel and Teresa Garcia-Green
School/Grade: Lincoln
Teachers: Malcolm and Harrell
Abuela’s Lentil Soup
Ingredients:
1 C dry lentil beans
Enough broth to cover the beans in a large pot
½ onion, chopped finely
2 cloves garlic, peeled but not cut
2 links Andouille or other sausage or 2-3 slices bacon, sliced
2 sliced carrots
1 C finely chopped cauliflower
½ C dried rice
3 T olive oil
Directions:
Boil broth and add lentils and set to simmer. Sauté onions in olive oil. Add carrots to onions then add
cauliflower and cook until all soft. Place all vegetable into the soup pot. Slice and sauté the sausage or
bacon, then add to soup. Cook 45 minutes-1 hour. Add rice, and then cook another 30-45 minutes.
Enjoy!