Sea Cliff Nutrition Committee. The Apple People

Sea Cliff Nutrition Committee. The Apple People

Thursday, October 13, 2011

What's for Lunch - Fri., 10/14

Freshly-Breaded Chicken Cutlet Parmigiana
Whole Wheat Penne Marinara
Salad Bar Veggie Sides
Fresh Fruit Salad

We prepare this chicken in -house with a new recipe this year which is worth a try. We use frozen raw chicken (unprocessed). Our staff breads it with flour, egg and breadcrumbs.  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).  The cheese is probably the USDA commodity part skim mozzarella.  Ingredients are cultured pasteurized milk, salt, enzymes. The sodium is 240mg/oz - I think we use 2 ounces. The noodles are whole wheat.

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