Get ready, Iroquois students, for a week packed with festivities as we honor FCCLA and Family and Consumer Sciences education. From engaging in chapter activities to diving into daily social media challenges, there’s a plethora of ways to join in the fun!

Monday kicks off with a burst of imagination as students dress as their future selves. From aspiring doctors to budding entrepreneurs, the creativity knows no bounds as we envision the paths that lie ahead. Then, on Tuesday, we pay homage to our elders with the theme “Grow Beyond Measure.” By dressing up as old folks, we celebrate the wisdom and heritage of the Iroquois community.

As the week progresses, we’ll see a sea of red on Wednesday as students unite in their passion for family and consumer sciences education. This vibrant display of solidarity underscores our dedication to a brighter future together. Finally, on Thursday, we take a well-deserved break with “More Than Just a Game Day,” where students are invited to wear their comfiest pajamas and enjoy a day of relaxation and camaraderie.

Throughout the week, students are encouraged to participate in chapter activities and daily social media challenges, fostering connections and showcasing school spirit. Let’s make this week one for the books as we come together to celebrate the essence of FCCLA and Family and Consumer Sciences education in our dynamic Iroquois community! 

FCCLA, which stands for Family, Career and Community Leaders of America, is a super cool club for students in middle and high school. It’s all about learning important skills for life, especially in things like Family and Consumer Sciences education. We get to do fun projects and activities that teach us how to be awesome leaders and help out our families, schools, and communities. FCCLA has been around for a long time, since 1945, and ever since then, students like us have been making a big difference in the world through this awesome organization. So basically, FCCLA is like our secret weapon for learning and making the world a better place at the same time!

Olive Garden Chicken Gnocchi Soup
From Geralyn Wipf, SDSU Teacher Candidate/FCCLA Adviser
    4 Tablespoons butter
    1 tablespoon extra virgin olive oil
    1 cup finely diced onion
    1/2 cup finely diced celery
    2 garlic cloves, minced
    1/4 cup all-purpose flour
    1 quart half-and-half
    28 ounces chicken broth
    1/2 teaspoon dried thyme
    1 cup carrots finely shredded
    1/2 teaspoon dried parsley flakes
    1/4 teaspoon ground nutmeg (optional)
    1 cup spinach leaves coarsely chopped
    1 cup chicken breast cooked, and diced
    16 ounce package ready-to-use gnocchi

Melt the butter and olive oil in a large pot or a Dutch oven over medium heat. Add the chopped onion, celery, and garlic and cook, stirring occasionally, until the onion becomes translucent. Whisk in flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again.

Stir in 1/2 teaspoon salt, thyme, parsley, nutmeg (if using), shredded carrots, spinach, chicken, and gnocchi.

Simmer until the soup is heated through. Before serving, season with additional salt, if necessary. 

Scalloped Potato, Ham & Corn
From Kali Burma
    6 cups baking potatoes, peeled and cubed
    1 1/2 cups cubed cooked ham
    1 can whole-kernel sweet corn, drained
    1/4 cup chopped green bell pepper

In slow cooker, combine potatoes, ham, corn, bell pepper and onion; mix well.In a small bowl, combine soup, milk, and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix. Cover, cook on Low setting 7 to 9 hours or until potatoes are tender.


Tater Tot Breakfast Casserole
From Madi Burma
    1 pound breakfast sausage
    32-ounce bag frozen tater tots
    1 teaspoon salt
    1/2 teaspoon pepper
    1/4 teaspoon garlic powder
    1/4 teaspoon onion powder
    1 1/2 cups shredded cheddar cheese
    1/2 cup mozzarella cheese
    8 eggs
    2 cups milk

Preheat oven to 350 degrees F.
In a large skillet, cook sausage until it is no longer pink. Drain fat.
In a large bowl, toss together tater tots, cooked sausage, and cheeses.
Pour into a lightly greased 9-by-13-inch pan.
Whisk together eggs, salt, pepper, garlic powder, onion powder and milk.
Pour over tater tot mixture.
Bake for 35-40 minutes. Enjoy!

Cheesecake
From Avah Newman
    2 cups graham cracker crumbs
    1 stick butter
    2 Tablespoons brown sugar

Mix and pat into bottom of pie pan.

Filling:
    2 8-ounce packages cream cheese
    1 medium-sized whipped topping
    2 cups white sugar

Blend and add over the crust.

Refrigerator Dessert
From Mariya Conyers

Melt butter and add crackers, press into 9-by-13-inch pan, and bake 10 minutes at 350 degrees F.

    2 small packages instant pistachio pudding
    1 ½ cup milk

Mix 2 minutes.

    ½ gallon of ice cream, softened

Fold ice cream into pudding mix. Pour into pan with crackers. Spread large container of whipped topping over the top and garnish with crushed Ritz crackers.

Rotel Velveeta Dip
From Emma Eckmann
    16 ounces Velveeta
    10 ounces Rotel, undrained or 16 ounces of favorite salsa
    1-pound cooked ground beef or sausage, drained

Slice Velveeta cheese into small, 1-inch cubes.

In a saucepan or enameled cast iron pan, add cooked ground beef, Velveeta cubes and the can of Rotel (undrained).

Over low-medium heat, stirring occasionally, melt the Velveeta, Rotel and ground beef together until cheese has fully melted. Turn low and let simmer if needed, until ready to serve!

Honey Garlic Crock Pot Chicken
From Vicki Dant, Adviser
    6 boneless chicken thighs
    4 garlic cloves, minced
    1/3 cup honey
    1/2 cup low sodium ketchup
    1/2 cup low sodium soy sauce
    1/2 teaspoon dried oregano
    2 Tablespoons fresh parsley
    1/2 Tablespoon toasted sesame seeds

Arrange chicken thighs on the bottom of your slow cooker; set aside.

In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined.

Pour the sauce over the chicken thighs. Close with a lid and cook for 4 to 5 hours on low, or 3 to 4 hours on high.

Remove lid and transfer chicken to a serving plate.

Spoon the sauce over the chicken and sprinkle with toasted sesame seeds. Serve.