Sea Cliff Nutrition Committee. The Apple People

Sea Cliff Nutrition Committee. The Apple People

Tuesday, June 1, 2010

What's in Wednesday's Lunch - 6/2

On Wednesday, the choices are --

WG Rotini w/ garlic and broccoli
Bagel w/ butter or cream cheese
Ham & Cheese Sandwich
Peanut Butter and Jelly Sandwich

Green Bean Salad
WW French bread slice
Watermelon slice

"WG" on our menu stands for whole grain - which is good! The district uses the Healthy Harvest Whole Wheat Blend pasta in this dish. One terrific improvement this year in our district is the use of whole grain pastas instead of simple white pastas. The broccoli (which we buy frozen and is a product of China) is cooked with garlic and oil - maybe a little too much but they're working on it. In May, this entree was served with a side of part skim mozzarella fingers for protein but I don't see those on the menu this time. The rotini itself does have 7g of protein in 2 oz (which is more than twice as much as a bagel with cream cheese) but not nearly as much as the lunch usually has. We've covered the alternate entrees in previous posts.

The green bean salad is made from USDA commodity green beans (boiled in the can by a large processor, 380 mg of sodium - we do rinse the beans which can eliminate up to 40% of the salt) mixed with onion, celery, low fat Italian dressing, pepper, basil, oregano, and garlic. The "WW" (yes, whole wheat) french bread side is probably more starch than you need with pasta - but it is whole wheat.

And then, there's watermelon! It's a fresh fruit, kids like it and it does not tend to be high in pesticide residue. It's got a fair amount of sugar all of which is naturally occurring.


PS - Tell us what you think about lunch! Post a comment!

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