This week, campers recreate popular restaurant-inspired favorites completely from scratch. FP Chefs will build real kitchen skills as they mix, bake, sauté, and assemble dishes using fresh ingredients and creative techniques. It’s a fun, hands-on week focused on confidence, teamwork, and turning favorite foods into homemade successes. Copycat Favorites – Daily Menu Monday AM Snack: From-Scratch Loaded Hashbrown Bake with Onions and Bell Peppers, served with Fresh Fruit Lunch: BBQ Chicken Flatbread Pizza inspired by California Pizza Kitchen, topped with Roasted Mixed Vegetables PM Snack: Fresh Cheese Tortellini Salad with Cherry Tomatoes, Cucumbers, and Homemade Vinaigrette Tuesday AM Snack: Morning Egg and Veggie Breakfast Burritos made from scratch Lunch: Fluffy Pancakes made from scratch with Fresh Strawberries and Banana Slices PM Snack: Cinnamon French Toast Bites with Warm Fruit Compote Wednesday AM Snack: Spiced Pumpkin Scones baked from scratch, served with Applesauce Lunch: Southwest Chicken Burrito Bowls inspired by Moe’s, with Rice, Black Beans, Corn, Peppers, and Salsa PM Snack: Bakery-Style Blueberry Muffins made from scratch with Fresh Berries Thursday AM Snack: Soft Cinnamon Pretzel Twists with Fresh Grapes Lunch: Creamy Fettuccine Alfredo inspired by Olive Garden, served with Roasted Sweet Potatoes and Broccoli PM Snack: Warm Chocolate Lava Cakes with Fresh Strawberries Friday AM Snack: Homemade Granola Bars with Oats, Honey, and Dried Fruit, served with Bananas Lunch: Iron Chef Challenge – Scratch-Made Noodles with Seasonal Vegetables and Chef’s Choice Sauce PM Snack: Famous Chocolate Chip Cookies baked from scratch, served with Sliced Apples