10 Years of Excellence

In Fall 2016, Academy Days celebrated 10 years of a proven track record for college- and career-bound homeschoolers. With the blessings of Christian families, committed church, and supportive cover school, we look forward to the next 10!

Spring Semester Classes

New enrollments for Spring 2020 will start November 13. Cllick on CLASSES on the menu to view the schedule, and email carren(at)outookacademy(dot)com to sign up for a class. Deadline to sign up is January 21.

Read about Co-op in the News

Academy Days Co-op and our members have been in the news many times over the years. Click on NEWS on the menu and scroll down to read the articles.

Recipes for Historical Meals

Each semester we host one historical meal, such as Medieval Feast, Roaring '20s, Food Around the World, and more! Students dress in costumes, and parents bring the food! Click on NEWS for delicious recipes.

Meatless Chili PDF Print E-mail

2 green peppers
2 medium onions
2 cloves garlic
1/4 cup olive oil
1 28oz. can crushed tomatoes
2 tbsp. chili powder
1 tbsp. cumin
1 tsp. dried parsley
1 tsp. dried dill
1 tsp. dried oregano
1 tsp. dried basil
1 15oz. can red kidney beans
1 1/2 cups canned pinto beans
1 4oz. can green chili peppers, mild
1 lemon
salt and pepper as needed
1 cup shredded cheddar cheese

Cut peppers, onions, garlic...saute in olive oil for 10 min, or until softened and translucent. Heat on low and add tomatoes, chili powder, cumin, parsley, dill, oregano, and basil. Cook uncovered for 30 minutes. Drain kidney beans, pinto beans, and chili peppers but do not rinse. Roll lemon back and forth to loosen the membranes, cut in half and squeeze half of lemon to get 2 tbsp. of juice. Store other half for other use. Stir lemon juice, both beans, and peppers into pot and cook for an additional 20 minutes. Add salt and pepper as needed. Serve the chili immediately and top w/cheese. Enjoy!!

Brought by Michelle Rigby


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