- create a new recipe using the abundant USDA chicken fajita strips that are provided to us at a very low cost-not a bad product but the students get tired of "Mexican This" and "Mexican That"
- work on modifications to a Sloppy Joe meat sauce recipe, made from scratch to reduce the sodium content
- continue to work on basic knife skills as we use more and more fresh produce and seasonings like onion, garlic, peppers and herbs from the school garden which take a little more work than a salt shaker
The scratch Sloppy Joe sauce was a little sweet for me, and we have already modified it, removing the ketchup (which further reduced the sodium) and adding more tomato paste and low sodium diced tomatoes. A little vinegar, brown sugar, diced onion, and black pepper gave it just the right flavor.
The team from the school that hosted the boot camp prepared a baked apple crisp for our work session which was enjoyed by all.