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A rising fifth-grader at Glendover Elementary, Will Bingham, is Kentucky’s winner in the 2016 Healthy Lunchtime Challenge. This nationwide recipe contest for kids ages 8-12, which promotes cooking and healthy eating, received more than 1,200 entries featuring wholesome, tasty ingredients. The winners representing all U.S. states, five territories, and the District of Columbia are invited to a Kids’ State Dinner on July 14 at the White House, hosted by first lady Michelle Obama.
Will, 10, took top honors in the Commonwealth with his One Bag Bluegrass Bake recipe. “My family likes to go camping and hiking a lot,” he wrote in his contest entry. “My mom and I were trying to think of some healthy choices for lunch instead of hotdogs and hamburgers on the grill. So we came up with this one-bag bake that included seasonal veggies and local fish. We used an aluminum foil pouch and placed it in our campfire. It was a hit with our whole family! All we needed was our one bag and a fork. Now we make it at home all the time. Super yummy!”
Karen Bingham said her son always reminds his family to put “colors of the rainbow” on their plates, saying, “A colorful plate is a healthy plate.” Will has also been taking cooking classes at Healthy and Happy Ways. “He has learned how to cook and how to choose healthy food and make it delicious. He enjoys learning new things there and teaching us,” Bingham said.
One Bag Bluegrass Bake
Makes 1 serving
459 calories (26g fat, 28g carbohydrates, 30g protein)
4 ounces trout fillets or any local flaky fish, like salmon
1 tablespoon grated lemon zest
½ lemon, thinly sliced
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
Kosher salt and freshly grated pepper
½ red or yellow bell pepper, julienned
½ cup zucchini, peeled and julienned
1 garlic clove, peeled and minced
2 sprigs thyme
½ cup navy or white beans, rinsed and drained
Plain Greek yogurt as topping (optional)
Cooked brown rice (optional)
Preheat oven to 400°F. In a large mixing bowl, gently toss all ingredients except navy beans, yogurt, or rice. On a large piece of parchment paper or aluminum foil, add the fish and beans. Fold the parchment or foil over and crimp and fold so it’s sealed. Bake in the oven for 25 minutes. Let bag sit for 5 minutes before opening. Serve with yogurt and cooked brown rice.
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July 28, 2016 2:00-7:00
July 29, 2016 9:00-2:00
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Camp Invention-June 13-17 Click for more information
University of Kentucky STEM Camp-June 13-17 https://education.uky.edu/stem/stem-camp
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School-Based Decision Making Council SBDM (2015-2016)
The Council meets the third Tuesday each month at 5:30.
Helen Anyaegbunam, Teacher Representative
Elizabeth Bowers, Teacher Representative
Tracy Davis, Teacher Representative
Adam Eads, Parent Representative
Catherine Fine, Principal & Chair
Catherine Sloan-Sylvester, Parent Representative
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