Sea Cliff Nutrition Committee. The Apple People

Sea Cliff Nutrition Committee. The Apple People

Tuesday, September 14, 2010

Menu Changes! And more details on our new lunch

Hi, everyone - I just spoke with Julia van Loon who is a consultant to the district and is designing our new menus. Due to some issues with acquiring the chicken needed for Wednesday's lunch, they are making the following changes for the rest of the week in Sea Cliff:

Mac n Cheese
Sauteed fresh zucchini sticks
NYS fresh melon

The mac n cheese will be made with Barilla Plus pasta and Vermont Cheddar from Boarshead.

I believe these are the ingredients on the pasta: Semolina, Grain and Legume Flour, Blend (Lentils, Chickpeas, Egg Whites, Spelt, Barley, Flaxseed, Oat Fiber, Oats), Durum Flour, Niacin, Iron (Ferrous Sulfate), Thiamine Mononitrate, Riboflavin, Folic Acid.

Thursday: (No Change)
Whole Wheat Grilled Cheese
Baby Carrots with dressing

The grilled cheese is made with a combination of American and cheddar cheese (the cheddar is a USDA commodity). Julia indicated that over time as the children adjust to the new menu they will transition to cheddar-only sandwiches. The dressing is an organic Ranch dressing made by Chelten. (Although not low fat like last year because it would raise the sodium levels.)

Applegate hot dogs
Shoe string french "fries"

The "fries" are baked all natural potatoes by McCain. The hot dogs were an emergency substitution that they hope to phase out in the future. They are natural beef hot dogs without nitrates. The ingredients are: beef, water, sea salt. Contains less than 2% of the following: celery juice, sodium lactate (from beets), lactic acid starter culture (not from milk) onion powder, spices, garlic powder, paprika.

More information soon!


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