does anyone know a quick recipe that is high in calcium??

Milkshake.

Ingredients - milk shake powder & milk :)

Directions - mix together and pour in to desired glass.

Seriously tho, this is a nice, easy recipe, takes about 45mins

PRAWN AND CORN CHOWDER

2-4 servings

1 large onion

2 tablespoons vegetable oil

1 tin sweetcorn

600 ml chicken stock

salt and pepper

200 g peeled prawns

fresh coriander

3 ripe but firm tomatoes

1 lime - optional

Peel, halve and finely chop the onions.

Heat the oil in a large saucepan, then fry the onions over medium heat for about five minutes.

Add drained sweetcorn to the onion mixture and cook for another 10 minutes.

Heat the stock to boiling and add to the pan.

Bring it back to a boil, lower the heat and simmer for about 10 minutes until the corn is tender.

Season with salt and pepper.

Add the prawns and heat through.

If using raw prawns, heat until they turn pink.

Coarsely chop the coriander and tomatoes and add to the pan.

Adjust the seasoning with salt, pepper and lime juice.

I've been cooking this for my kids for years and they love it, I'm sorry I don't have exact quantities but you'll know when your cooking it.

Tuna and pasta in cheese sauce.

Ingredients

A few desert spoons of flour

A large knob of butter

Milk

Cheese

cooked pasta

Combine butter and flour in a hot pan to make a paste, add milk (its better to warm your milk first) slowly and keep stirring to avoid lumps. When you think that you've got enough mixture, (it should be thicker than milk but not as thick as double cream), add cheese to taste until it all melts, add tuna and cooked pasta, season with salt and pepper and serve.

It also tastes nice with cauliflower and broccoli in it.

steam until lightly wilted the following: kale, turnip greens, chard

(kale has the highest amount of calcium of any veg.) remember to remove the thick mid-stem and larger veins from the greens. make a sauce from the following : 1 cup whole milk, 3 tbsp. parmesan cheese. 1/2 cup shredded swiss cheese, 1/2 cup dry curd cottage cheese, 1 clove minced garlic, 1 tsp. onion powder, 1 tbsp. parsley flakes, 1 tbsp. prepared mustard. heat the sauce very slowly stirring constantly, bring it to the point where it ALMOST boils, then remove from heat and pour over steamed greens

Carbonated water has a higher calcium content than milk. I'm not sure of this but I think the sodium content is a bit high, too.

A pint of boiled milk lol

A cheese and bacon quiche/flan.

All the ingrediants are easy to buy, and most people will have some of the ingrediants in their cupboards at home.

Ok I found some recipes that don't seem too hard, good luck in class! : )

Tasty Tower

1 cup non-fat flavored yogurt

1/4 cup raisins

1/4 cup crunchy cereal nuggets or low-fat granola cereal

1/2 cup berries (may use frozen)

Layer 1/2 yogurt, raisins, cereal or granola, 1/2 berries, remaining yogurt and top with remaining berries. Makes 1 serving.

Calories, 476; Fat, 1 gm; Saturated Fat, 0 gm; Cholesterol, 0 mg; Fiber, 6 gm; Sodium, 322 mg; Calcium, 441 mg.

Orange Scream

1, 6 oz. can unsweetened frozen orange juice concentrate

2 cups skim milk

1 teaspoon vanilla

10 ice cubes

Mix all ingredients in a blender until thick and foamy.

Serve immediately. Makes 2 servings

Calories, 228; Fat, 1 gm; Saturated Fat, 0 gm; Cholesterol, 4 mg; Fiber, 1 gm; Sodium 129; Calcium, 329 mg.

Leek and Potato Soup

4 to 5 leeks (about 1 pound)

2 potatoes, peeled and quartered

1 cup thinly sliced celery

4 cups low sodium chicken stock

2 cups fat-free milk

1 tablespoon chopped fresh parsley

White pepper

Cut off the root ends and green tops from the leeks. Halve the leeks lengthwise, separate the layers and wash them thoroughly. Cut the leeks into 1-inch pieces.

In a large saucepan, combine the leeks, potatoes, celery and stock. Bring to a boil, skimming off any scum. Reduce the heat and simmer, uncovered, about 40 minutes, or until the vegetables are tender. Cool the soup briefly, then puree in a blender or food processor or mash to a coarse puree by hand.

Return the soup to the saucepan, add the milk and reheat the soup just until heated through; do not boil. Ladle the soup into bowls or mugs and sprinkle with parsley and pepper.

Makes 4 servings.

Calories, 236; Fat, 3 gm; Saturated Fat, 1 gm; Cholesterol, 2 mg; Fiber, 3 gm; Sodium, 157 mg; Calcium, 249 mg

Vegetable Cheese Quesadilla

2 flour tortillas

2 fresh plum tomatoes, sliced

1 red bell pepper, finely chopped

2 green onions, finely chopped

1 large carrot, grated

1/2 cup grated reduced fat Monterey Jack cheese

1/2 cup plain low fat yogurt

2 tablespoon salsa

1/2 cup chopped spinach

Heat a medium-size nonstick skillet over medium heat. Place a tortilla in the skillet and warm it 2 to 3 minutes. Turn the tortilla in the skillet and place half of the tomatoes, bell pepper, green onion and carrots on one half of the tortilla. Top the vegetables with half of the cheese, yogurt, salsa and spinach. Fold the tortilla over the filling and cook another 3 minutes, or until the cheese melts.

Transfer the quesadilla to a plate, cover it with foil to keep it warm and make another quesadilla in the same fashion. Makes 2 servings.

Calories, 299; Fat, 9 gm; Saturated Fat, 5 gm; Cholesterol, 24 mg; Fiber, 6 gm; Sodium, 586 mg; Calcium, 449 mg.

Chicken and Tortilla Casserole

10 corn tortillas

1 teaspoon acceptable vegetable oil

1 medium onion, chopped

2 cloves garlic, minced

14.5-ounce can no-salt-added tomatillos, drained (or substitute tomatoes, if desired)

2 cups low-sodium chicken broth

1 fresh jalapeno pepper, seeded and diced (about 1 tablespoon)

1/8 teaspoon black pepper

Vegetable oil spray

2 pounds boneless, skinless chicken breasts, cooked and cubed

1 cup shredded low-fat Monterey Jack cheese (about 8 ounces)

1/2 cup nonfat sour cream

Preheat oven to 350 degrees F.

Cut the tortillas into quarters and place them in a single layer on an ungreased baking sheet. Bake for 10 minutes, or until they are crisp. Set aside. (Baking helps to deepen the flavor of the tortilla.) In a large skillet, heat the vegetable oil over medium heat and saute the onion and garlic for 2 to 3 minutes, or until tender. Place the tomatillos, broth, jalapeno, and black pepper in a blender. Blend until smooth. Add this mixture to the onion mixture and simmer, uncovered, for 15 minutes over medium heat. Set aside. Spray a 9 x 13-inch baking dish lightly with vegetable oil spray. Place half the tortilla quarters on the bottom of the dish, followed by half the chicken, half the tomatillo mixture, and half the cheese. Repeat layers. Bake, uncovered, for 40 minutes. Remove from oven and spread sour cream on top. Serve warm. Makes 8 servings.

Calories, 340; Fat, 11 gm; Saturated Fat, 5 gm; Cholesterol, 89 mg; Fiber, 3 gm; Sodium; 356 mg; Calcium, 352 mg.

not really a recipe, but there's some ingredients rich in calcium:

broccoli, kale, dandelion greens, collard greens, almonds, sesame seeds, blackstrap molasses, beans, and fortified beverages such as soy milk and orange juice

Macaroni cheese. Easy to make and ingredients easy to take to school.

A nice rice pudding.