Sea Cliff Nutrition Committee. The Apple People

Sea Cliff Nutrition Committee. The Apple People

Thursday, January 6, 2011

What's for Lunch - Fri., 1/7

French Bread Pizza
(Plain or w/Meatballs)
Barilla Plus Rotini Marinara
Carrot Crunchers
fresh fruit

For the pizza and the rotini, the sauce is a Red Pack vitamin enhanced tomato sauce. The sodium at 140mg is much lower than we previously used.  Here are the ingredients: Tomato Concentrate (Water, Tomato Paste), Sugar, Soybean Oil, Potassium Chloride, Onion Powder, Salt, Citric Acid, Spice, Garlic Powder, Vitamin C (Ascorbic Acid), Black Pepper, Vitamin E (DL-Alpha Tocopheryl Acetate), Natural Flavor, Vitamin A (Retinol Palmitate).

For the pizza, the cheese is a USDA commodity part skim mozzarella.  Ingredients are cultured pasteurized milk, salt, enzymes. The sodium is 240mg/oz - I think we use 2 ounces.   It is made on white-flour bread.

For the rotini, we use Barilla plsu.  The ingredients are:  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.

 We have a fresh fruit and vegetable to round it out.

Don't miss the soup! This week is chicken Noodle. Plus, the alternate entree for January is a 1/2 wrap with the soup and sides. The wrap changes each day. Fridays are turkey. All wraps have romaine lettuce, and I think Boar's Head meats.

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