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Lisle CUSD 202


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Welcome to my class!

6th, 7th, & 8th Grade

Family and Consumer Science

Mrs. Sharon Byrne

Lisle Jr. High School




Course Description

This class is designed to provide students with hands on experiences in a technological curriculum that fosters the development of life management skills. Students will learn how to balance family and work responsibilities, increase their knowledge of food and nutrition, better understand human development and interpersonal relationships, and gain further understanding about wellness training. This program also integrates biological and nutritional science, sociology, language arts, and mathematics with the life management skills



All work must be completed in the FCS lab.  If student is absent for any reason, including illnesses or band lessons, it is their responsibility to come in either before school, during lunch (6th and 7th grade only) or during study hall to complete missed work.  All work must be completed one week prior to the completion of the quarter, but should be made up as soon as possible.


Materials Needed

Students will only need to bring a pen or pencil to this class every day. 7th and 8th grade students are also required to bring their assignment notebook in case a pass is needed.


Parent Briefing

Each of these files will provide you with a description of what your child will be learning in each module.

Baking & Measurement

Baking & Measurement - Spanish

Basic Sewing

Basic Sewing - Spanish

Body Systems

Body Systems - Spanish

Breakfast Nutrition

Breakfast Nutrition - Spanish

Clothing Care

Clothing Care - Spanish

Confident Consumer

Confident Consumer - Spanish

Early Childhood

Early Childhood - Spanish

Entrepreneurship: Child Care

Entrepreneurship: Child Care - Spanish

Environmental Issues

Environmental Issues - Spanish

Fashion & Textiles

Fashion & Textiles - Spanish

Fitness & Health

Fitness & Health - Spanish

Food Science

Food Science - Spanish

Immune Systems

Immune Systems - Spanish

Interior Design

Interior Design - Spanish

Life Skills

Life Skills - Spanish

Microwave Cooking

Microwave Cooking - Spanish


Orientation - Spanish

Personal Finance

Personal Finance - Spanish

Sewing & Design

Sewing & Design - Spanish

Snack Nutrition

Snack Nutrition - Spanish



Students frequently ask for copies of the delicious recipes we make in class, so I have included many of them below.  Students love being able to go home and recreate the recipes they made in class.  They are encouraged to go home and make the recipes for their families.  After all, practice makes perfect.  All recipes are designed for students to be able to prepare with little to no assistance!


Raisin Bran Muffins

1 ¼ cup raisin bran cereal
1/3 cup skim milk
¼ cup applesauce
1 egg
1/3 cup flour
¼ cup brown sugar
1 ½ teaspoons baking powder
¼ teaspoon cinnamon

1. Combine ingredients in a large bowl and mix thoroughly with a fork.

2.  Use vegetable oil spray to cover a silicone muffin pan.

3.  Divide mixture evenly between the muffin cups, no more than 2/3 full.

4.  Microwave for 3 minutes and 30 seconds (time may vary depending on your microwave wattage). 

5. Enjoy :)

Banana Smoothie Recipe

1 medium banana
1 cup vanilla low-fat yogurt
1 cup ice
1 cup skim milk
1 teaspoon of vanilla
1 tablespoon honey

Add all ingredients into blender and blend until smooth. Serve immediately.

Breakfast Burritos

2 slices of ham
2 eggs
2 tablespoons milk
2 flour tortillas
tablespoons cheddar cheese
tablespoons salsa
Vegetable oil spray

1. Spray a glass measuring cup with oil spray.

2. Add 2 eggs to measuring cup.

3. Add 2 Tbsp of milk and stir with a fork.

4. Cover eggs with plastic wrap to prevent splattering.

5. Microwave eggs on high for 1 minute. Stir eggs.  Cook eggs for an additional 30 seconds, as needed.  (Depending on microwave wattage eggs cook differently.)

6. Cut ham slices into small pieces.

7. Microwave tortillas for 30 seconds by themselves on a microwavable plate.

8. Add half the egg mixture to each tortilla.

9. Add half the ham to each tortilla.

10. Add 1 Tbsp of cheddar cheese to each tortilla.

11. Top tortillas with 1 Tbsp of salsa each.

12. Wrap burritos and hold together with a toothpick.

13. Microwave burritos for 45 seconds.

14. Serve and enjoy!


Start-Up Sandwich

2 English muffins
2 eggs
2 tablespoons milk
2 ham slices
2 cheese slices

1. Spray glass measuring cup with vegetable oil spray.
2. Add 2 eggs to measuring cup.
3. Add 2 Tbsp of milk and stir with a fork.
4. Cover eggs with plastic wrap to prevent splattering.
5. Microwave eggs on high for 1 ½ minutes. Stir eggs.
(Cook eggs for an additional 30 seconds as needed. Depending on microwave wattage eggs cook differently.)
6. Cut English muffins in half.
7. Place half of the eggs, 1 slice of ham, and one slice of cheese on each English muffin.
8. Microwave sandwiches for 30 seconds.
9. Serve and enjoy!



Broccoli Brunch – Serves two

  • 2 cups broccoli 
  • 2 tablespoons water
  • 2 eggs 
  • 2 tablespoons shredded low-fat cheese 
  • 1 tablespoon minced onion 
  • Salt and pepper to taste
  1. Place broccoli and 2 Tablespoons of water in a covered casserole dish.  Cover the container and cook in microwave on high for 3 minutes, stirring halfway through.  When finished, remove casserole dish from microwave and set aside to cool.
  2. In a separate bowl, combine eggs, minced onion and cheese.  Beat with a fork until thoroughly mixed.  Pour egg mixture over the broccoli and recover with lid.
  3. Cook in microwave on high for 4 minutes, stopping twice to stir during the cooking time.
  4. Remove dish from microwave and allow to sit for 3-5 minutes before serving.

Baked Apples

  • 2 medium apples 
  • 1 tablespoon butter 
  • 1/4 teaspoon cinnamon
  • 1 tablespoon brown sugar
  • 1 tablespoon raisins
  1. Use an apple slicer to cut 2 apples into slices.  Place apple core in garbage can.  If any seeds remain on the slices use a knife to remove them.
  2. Arrange apple slices neatly in 2 small bowls.
  3. Place butter in a glass measuring cup.  Microwave for 30 seconds then stir until completely melted.
  4. Add remaining ingredients to butter.  Stir well.
  5. Drizzle half of the butter mixture over each apple.
  6. Cover each bowl with plastic wrap and microwave on high for 2 minutes and 30 seconds.  When cooking time is done, place bowls on cooling rack and allow them to stand for 5 minutes before serving.


Twice-Baked Potato

  • 2 baking potatoes 
  • 1/3 cup shredded low-fat cheese
  • 1/3 cup plain yogurt
  • 2 scallions
  1. Wash 2 baking potatoes of equal size and pierce about 5 times with a fork on all sides.
  2. Place in microwave and cook for 4 minutes.
  3. Turn potatoes over and cook for an additional 4 minutes.
  4. Cut potatoes into small cubes
  5. Add yogurt, cheese and to mixing bowl with potatoes and mix thoroughly
  6. Mash mixture with potato masher.
  7. Return to microwave and cook for 1 minute 30 seconds
  8. Serve and enjoy!

Mini Pizzas 

  • 2 English muffins 
  • 2 tablespoons pizza sauce 
  • 2 tablespoons shredded low-fat cheese


Party Nibblers

  • 3/4 cup thin pretzels
  • 3/4 cup oat circles
  • 3/4 cup wheat or rice squares
  • 4 tablespoons butter/margarine
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon celery salt
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  1. Add pretzels, oat circles and wheat or rice squares to a large bowl. Set aside.
  2. In a glass measuring cup, melt butter in microwave for 20 seconds.  Stir.  Continue to cook in 10 second increments until melted.
  3. Add onion powder, celery salt, Worcestershire sauce and garlic powder to butter and mix thoroughly.
  4. Drizzle butter mix evenly over ingredients in the large bowl.  Mix thoroughly.
  5. Place large bowl in microwave and cook for 2 minutes 30 seconds, stopping to mix at 1 minute 30 seconds.
  6. Serve and enjoy


Strawberry Smoothie Recipe

½ package (or 1 cup) of frozen, lite strawberries
1 cup vanilla low-fat yogurt
1 cup ice
1 cup skim milk
1 teaspoon of vanilla
1 tablespoon sugar

Add all ingredients into blender and blend until smooth. Serve immediately.

Low-Fat Vegetable Dip

¾ cup low-fat cottage cheese
¼ cup nonfat plain yogurt
¼ tsp dry dill
¼ tsp onion powder
½ tsp garlic powder
pinch of salt

Combine all ingredients in a blender and blend until well-mixed.  Serve and enjoy with your favorite vegetables.



Oatmeal Raisin Cookies

1/3 c. butter
1/3 c. sugar
1/3 c. brown sugar
1 egg
½ tsp. vanilla
1/3 c. raisins
2/3 c. flour
½ tsp. baking soda
¼ tsp. cinnamon
1/8 tsp. salt
2/3 c. oatmeal

  1. Preheat oven to 400 degrees.
  2. In a large bowl, mix butter, sugars, egg and vanilla on low until light and fluffy, about one minute. Add raisins to bowl and set aside.
  3. In a separate bowl, combine flour, baking soda, cinnamon and salt. Mix with a spoon. 
  4. Add to dry mixture to large bowl and combine all ingredients with a spoon.
  5. Add oatmeal and stir until thoroughly mixed.
  6. Drop by rounded teaspoonful onto an ungreased cookie sheet and bake for 9-11 minutes.

Sugar Cookies
1 cup of real butter.....not margarine
1 cup of sugar
1 large egg
2 tsp. baking powder
1 tsp vanilla
3 cups of flour


  1. Let the butter come to room temp, beat with the sugar until fluffy.
  2. Add the egg and the rest of the dry ingredients and beat with mixer on low until the dough leaves the sides of the mixer.
  3. Refrigerate overnight.
  4. Preheat oven to 325 degrees.  
  5. Using flour to keep the rolling pin from sticking to your dough, roll out dough to about 1/4 inch thickness and cut out cookies with cookie cutters.  
  6. Decorate as desired.
  7. Place on an ungreased cookie sheet and bake for 8 minutes.


Special Activity Day Recipes - At the end of each quarter we do a class period where the entire class cooks together.  Listed below are some of the different recipes we have used in the past.

Easy Taco Casserole (8th grade only)

• 1 pound ground beef
• 1 package taco seasoning
• 1 cup salsa
• 2 cups tortilla chips
• 2 cups shredded cheese
• 1 medium tomato
• 1 cup shredded lettuce

• 8x8 baking dish
• Mixing Bowl
• Fork
• Colander
• Glass measuring cup
• Spoon
• 1 cup measuring cup
• Paring knife
• Cutting board
• Serving spoon

1. Preheat convection oven to 350 degrees.
2. In medium mixing bowl, add ground beef and crumble into small pieces. Cook in microwave for 2 minutes.
3. Remove bowl from microwave. Stir meat and continue to break into small pieces with fork. Cook for an additional 2 minutes.
4. Stir meat again with fork. Place colander in sink and add meat to drain the fat.
5. Using colander, drain the fat from the meat. Place meat back into bowl.
6. In the glass measuring cup combine packet of taco seasoning with ¾ cup of water. Stir until well mixed. Add this mixture to the bowl of meat and mix well.
7. Cook in microwave for additional minute. Stir well and cook for one more minute.
8. Add salsa to meat; mix well.
9. In 8x8 baking dish, add half of the meat mixture to the bottom. Top with one cup of crushed chips and one cup of cheese. Add the rest of the meat on top of this and then add another 1 cup of chips and 1 cup of cheese.
10. Cook casserole for in convection oven for 20 minutes.
11. While the casserole is cooking, wash tomato and chop into small pieces with paring knife. Measure out 1 cup of shredded lettuce.
12. When casserole is done cooking, top with tomato and lettuce. Serve and enjoy!


Baked Mozzarella Sticks

• 2 eggs
• 1 tablespoon water
• 1 cup dry breadcrumbs
• 2 1/2 teaspoons oregano
• 1/2 teaspoon garlic powder
• 1/8 teaspoon pepper
• 10 pieces mozzarella string cheese
• 4 tablespoons flour
• Small mixing bowl
• Measuring cups and spoons
• Fork
• Knife
• 2 plastic bags
• Baking tray
• Tin foil


1. Preheat oven to 375 degrees.

2. In a small bowl, beat eggs and water with a fork. Set aside.

3. In a large plastic bag, combine bread crumbs, oregano, garlic powder, and pepper. Set aside.

4. In a separate plastic bag, add flour. Cut cheese sticks in half (there will be 20 pieces) and place all cheese sticks in the bag and shake for 15 seconds.
5. Dip cheese sticks, 5 at a time, in egg mixture and then place in bag with bread crumb mixture. Shake lightly for 5 seconds
6. Repeat egg and bread crumb coating instructions for a second coating.
7. Place all cheese sticks evenly on an ungreased baking sheet.

8. Lightly spray the tops of the mozzarella sticks with vegetable oil.

9. Bake for 10 minutes.
10. Serve with tomato sauce.


Chex® Muddy Buddies® or Puppy Chow

9 cups Chex cereal
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla extract
1 1/2 cup powdered sugar

2 large mixing bowls
Measuring cups and spoons
2 spoons
Zip-loc bag
Large baking tray lined with waxed paper

1. Pour cereal into largest bowl; set aside for later.
2. Measure powdered sugar and add to large zip-loc bag; set aside for later.
3. In 1-quart, microwave-safe bowl combine chocolate chips, peanut butter and butter. Microwave for 1 minute.
4. Stir mixture until completely melted and smooth.
5. Stir in vanilla into chocolate mixture.
6. Pour ½ chocolate mixture slowly over cereal, stirring slowly (to avoid spilling cereal all over) to coat evenly. Pour remaining mixture over cereal and continue to stir until well mixed.
7. Pour cereal into large plastic bag with powdered sugar.
8. Secure bag; shake to coat well.
9. Spread on waxed paper to cool. Refrigerate for 1 hour, serve and enjoy!