What's for Lunch - Tues., 2/1

Whole Wheat Grilled Cheese (Plain or with Ham)
Mini Corn Cobs
Orange Rounds


The sandwich is made with Cabot cheddar on whole wheat bread.  The optional ham is Boar's Head brand.  We use Nature's Own Whole Wheat Bread for these. The ingredients are: STONE GROUND WHOLE WHEAT FLOUR, WATER, BROWN SUGAR, YEAST, WHEAT GLUTEN, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: SALT, VEGETABLE OIL (SOYBEAN OIL OR CANOLA OIL), DOUGH, CONDITIONERS (SODIUM STEAROYL LACTYLATE, CALCIUM, STEAROYL-2-LACTYLATE, MONOGLYCERIDES, CALCIUM IODATE, ETHOXYLATED MONO AND DIGLYCERIDES, CALCIUM PEROXIDE, DATEM), CULTURED WHEAT FLOUR, VINEGAR, CALCIUM SULFATE, MONOCALCIUM, PHOSPHATE, YEAST FOOD (AMMONIUM SULFATE), SOY LECITHIN.

Served with fresh mini corn cobs -which sound fun and are no doubt part of the effort to serve kids fruits and vegetables in the appropriate size.  - and fresh orange slices.

What's for Lunch - Mon., 1/31

White Meat Chicken Bites
Zesty Brown Rice & Black Beans
Steamed Broccoli
Strawberry/Yogurt Smoothie

This is a USDA commodity food via-Tyson and is fried and frozen before being shipped to the school. You also get brown rice which has sauteed onions, salt, pepper and cumin. The beans are by Pride of New York and are all natural with nothing added. Broccoli is good for you.

Plus the smoothie will be made with either plain yogurt to which we add  honey or vanilla yogurt (no honey) if we can't get plain plus 1% milk and frozen strawberries.

This week's soup: White Bean Chili with Chicken

Plus, the alternate entree for January is a 1/2 wrap with the soup and sides. The wrap changes each day. Mondays are turkey.  Wraps have romaine lettuce, white flour tortilla and  Boar's Head meats. 

Weekend Reading

Reading

The Environmental Working group invites you to sign a pledge to give up bottled water this year.  Hopefully your school's cafeteria can sign on, too - the re-authorization of the Child Nutrition Act instructs schools to provide water with lunch.

Thanks to the re-authorization of the Child Nutrition Act, the USDA is crafting new nutritional requirements for school lunches.  They are accepting public comments through April 13th - so chime in.  You can get more details on Education Week's blog here.

USA Today has reported that a number of re-usable shopping bags contain high levels of lead.  Fortunately, they followed up with a what you should do next article.

Have we really not had enough of tricky new food chemicals? Nestle is developing a new one to make you think you're full. The article is interesting - all about the second brain in your stomach and the giant working model stomach Nestle uses in their  lab. Very brave new world. Read it here.

Apps

I just read that you can get an iphone app - CauseWorld - and help fight hunger. You check in from various locations, get points and then can trigger a donation to a cause of your choice. Feeding America - a national network of food banks - is promoting it.

Watching

This is a hilarious but profanity-laced send up from The Onion in which basically, the FDA suggests Americans try eating a vegetable.

Fun

Grow your own mushrooms - inside! You can order a kit and the kids can do it. I read about it in the Wall Street Journal.  Science project and Locavore rolled into one.

Looking ahead - The Friends of the Sea Cliff Village Library are having a cocktail party to raise funds for our libraries.  Join them for wine and cheese pairings and a performance of Shakespeare's sonnets by our local thespians next Sat., Feb. 5 at 6pm.  For details, email friendsoftheseaclifflibrary@gmail.com.

What's for Lunch - Fri., 1/28

All Beef Burger, Cheeseburger w/Fixin’s
or
Boar’s Head Turkey on a Bun
Shoestring Baked “Fries”
Fresh Fruit in Season

The burgers are made from 100% ground chuck.   The are served on whole wheat HFCS-free buns.

This week's soup: White Bean Chili with Chicken

The alternate entree for January is a 1/2 wrap with the soup and sides. The wrap changes each day. Fridays are turkey. Wraps have romaine lettuce, white flour tortilla and  Boar's Head meats.

What's for Lunch - Thurs., 1/27

Freshly Breaded, Boneless
Chicken Breast
Whole Grain Dinner Roll
Mini Corn Cob
Fresh Citrus Basket
(Tangerines & Clementines)

This is real chicken breaded and baked in-house. Plus we have fresh fruit and a vegetable today.

This week's soup: White Bean Chili with Chicken

The alternate entree for January is a 1/2 wrap with the soup and sides. The wrap changes each day. Thursdays are roast beef. Wraps have romaine lettuce, white flour tortilla and  Boar's Head meats.

What's for Lunch - Wed., 1/26

Whole Wheat Grilled Cheese
(Plain or with Ham)
get your sides from the ...
Salad Bar Lunch!
Fresh Grapes

The sandwich is made with Cabot cheddar on whole wheat bread.  The optional ham is Boar's Head brand.  We use Nature's Own Whole Wheat Bread for these. The ingredients are: STONE GROUND WHOLE WHEAT FLOUR, WATER, BROWN SUGAR, YEAST, WHEAT GLUTEN, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: SALT, VEGETABLE OIL (SOYBEAN OIL OR CANOLA OIL), DOUGH, CONDITIONERS (SODIUM STEAROYL LACTYLATE, CALCIUM, STEAROYL-2-LACTYLATE, MONOGLYCERIDES, CALCIUM IODATE, ETHOXYLATED MONO AND DIGLYCERIDES, CALCIUM PEROXIDE, DATEM), CULTURED WHEAT FLOUR, VINEGAR, CALCIUM SULFATE, MONOCALCIUM, PHOSPHATE, YEAST FOOD (AMMONIUM SULFATE), SOY LECITHIN.

The salad bar will have two kinds of cheese, chic peas, romaine lettuce, and raw vegetables among other things - including croutons. At Sea Cliff at least, the salad is put together by the cafeteria workers to order for the kids.  The dressings are Balsamic Vinegar, Ranch and Caesar. Click each one to be linked back to ingredient lists. Read about Balsamic Vinegar here: filtered water, organic soybean oil, organic balsamic vinegar, organic sugar, salt, organic white vinegar, organic minced garlic, organic garlic powder, organic onion powder, organic black pepper, organic red bell pepper granules, xantham gum.

Plus fresh fruit.

This week's soup: White Bean Chili with Chicken

The soup can be a side or the alternate entree for January is a 1/2 wrap with the soup and sides. The wrap changes each day. Wednesdays are fresh breaded chicken cutlet. All wraps have romaine lettuce and a white flour tortilla.  We make these chicken cutlets ourselves -- marinated in yogurt, spices, panko and corn meal.

What's for Lunch - Tues., 1/25

BRUNCH FOR LUNCH
Homemade Challah French
Toast w/Orange Rounds
Applegate Turkey Bacon
Carrot Crunchers
Cinnamon Applesauce

It's hard to recommend what our committee's nutritionist has called "cake for lunch" but it is popular. At least it comes with fresh fruit plus govt commodity applesauce. This time they have also added carrots.

At Sea Cliff, the french toast last month was served with a large portion of syrup. Clearly, the school lunch program cannot afford real maple syrup, and pretty much all artificial syrups are made with high fructose corn syrup - which we have talked about extensively here.  Our school has made great strides in getting HFCS out of a lot of foods but it is in this one.

The turkey bacon is by Applegate. It is nitrate-free. Here are the ingredients: Turkey (Turkey Used Never Administered Antibiotics, Growth Promotants or Animal By-products), Water, Sea Salt, Maple Sugar, Celery Juice, Onion Powder, Spices, Lactic Acid Starter Culture (not From Milk.)

It might be a good day to try the Alternate Entree for January.

This week's soup: White Bean Chili with Chicken

The alternate entree for January is a 1/2 wrap with the soup and sides. The wrap changes each day. Tuesdays are roast beef. Wraps have romaine lettuce, white flour tortilla and  Boar's Head meats.

What's for Lunch - Mon., 1/24

Applegate Hot Dog on Whole Wheat Bun
Baked Potato
Caesar Salad
Pineapple Chunks

The hot dogs are from Applegate Farms. The ingredients are just: beef, water, sea salt, 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. They have 6g of fat(2.5g saturated) and 380 mg of sodium. They are dairy-, casein- and gluten-free.

Plus, a regular baked potato, ceasar salad as shown above (the dressing is organic.) The pineapple, however, is canned.

Great News - North Shore Schools win Four Salad Bars!

North Shore Schools have won Four Salad Bars!

Through a grant process sponsored by the Salad Bar Project and Whole Foods, our school district has won four salad bars for all the elementary schools and the middle school.  The grant process included a commitment to use the salad bars daily for two years. This is terrific news and will bring a variety of fresh fruits and vegetables to our students daily.

A special thanks to Asst. Superindetent for Business Olivia Buatsi and her hard-working staff for applying and making salad bars a reality for our kids.

Thank you!

Weekend Reading

Reading

I think the big nutrition news this week is Walmart's pledge to improve their house brand foods and lower the cost of fresh produce. Read about both dies of this coin over at the Huffington Post.

You can read La Vida Locavore's take on the USDA's crafting of the new nutritional standards for school unch here.  She includes a link to the USDA's public comment site so that we can all chime in.  (She also has something to say about the Wal-mart news and links to the NYT article.)

Chef Ann of school lunch reform fame is on a rampage against chocolate milk. see her last three blog posts. Share her rage.

But if you read JUST ONE THING -- pick this one.  Angry Mom Dr. Susan argues that healthier versions of junk food are still junk and the wrong way to raise our kids.  Better chicken nuggets are not the way to go. Real whole foods are.

Listening

Bhavani Jaroff's radio show had a guest discussing school gardens. Find the archives here.

Fun

The New York Botanical Gardens is giving tours of their healing plants collection. Well, it's kind of fun, I guess.

What's for Lunch - Fri., 1/21

This is not exactly the lunch we'll be having - but it does let you see the apple crisp and the turkey with gravy. We are in fact having:


Open Faced Turkey Hero w/Gravy
Baked Sweet Potato “Fries”
Sweet Corn
Apple Crisp

The "fries" are plain, baked sweet potato. The Turkey is government-issued but without additives. I believe the corn is canned but plain. I've tried the apple crisp - it's delicious - but keep your fingers crossed because Sea Cliff says they did not have time to make it last time it was on the menu.

This week's soup: Minestrone - homemade!

Plus, the alternate entree for January is a 1/2 wrap with the soup and sides. The wrap changes each day. Fridays are turkey. Wraps have romaine lettuce, white flour tortilla and  Boar's Head meats.

or, it might snow.

What's for Lunch - Thurs,, 1/20

This is actually a picture of a bean burrito from November -but it gives you a sense of the burrito (which was good!) and the salsa. The exact menu for today is:


Burrito or Plate!
Chicken, Rice & Black Beans
w/Monterey Jack Cheese
Baked in a Flour Tortilla
or
Served w/out Tortilla
Chips & Salsa
Sliced Oranges

I can add that we use brown rice and that the beans are Pride of NY canned beans with nothing added. The tortilla is white flour.  The salsa is organic.

Don't forget:

This week's soup: Minestrone - homemade!

Plus, the alternate entree for January is a 1/2 wrap with the soup and sides. The wrap changes each day. Tuesdays are roast beef. Wraps have romaine lettuce, white flour tortilla and  Boar's Head meats.

What's for Lunch - Wed., 1/19

Barilla Plus Rotini with Meatballs or Marinara
Fresh Garlic Bread
Zucchini Sticks
Strawberry/Yogurt Smoothie

The rotini is a white flour pasta with some protein by Barilla Plus. 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.

Meatballs are ground chuck.

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 zucchini is fresh.

The smoothie will be made with either plain yogurt to which we add  honey or vanilla yogurt (no honey) if we can't get plain plus 1% milk and frozen strawberries.

This week's soup: Minestrone - homemade!


Plus, the alternate entree for January is a 1/2 wrap with the soup and sides. The wrap changes each day. Wednesdays are fresh breaded chicken cutlet. All wraps have romaine lettuce and a white flour tortilla.  We make these chicken cutlets ourselves -- marinated in yogurt, spices, panko and corn meal.

What's for Lunch - Tues., 1/18

White Meat Chicken Patty
on Whole Wheat Bun
w/Sandwich Fixin’s
Baked Potato
Fresh Fruit in Season

Not so excited today.  This is Tyson fried chicken product. The ingredients are: Boneless chicken breast with rib meat, water, salt, and natural flavor. BREADED WITH: Wheat flour, water, wheat starch, white whole wheat flour, salt, yellow corn flour, corn starch, dried onion, dried garlic, dried yeast, brown sugar, extractives of paprika, and spices. Breading set in vegetable oil.

Sounds like you'll also get some lettuce and tomatoes.A baked potato is always nice.

Time to try the alternate entree --

This week's soup: Minestrone - homemade!

Plus, the alternate entree for January is a 1/2 wrap with the soup and sides. The wrap changes each day. Tuesdays are roast beef. Wraps have romaine lettuce, white flour tortilla and  Boar's Head meats.

Save the Date - Feb 4 - New Family Cooking Class

Bhavani Jaroff Returns to Sea Cliff!

On February 4th, Bhavani will return to our school for a hands-on healthy cooking class for students and their parents.You can see pictures of her last visit here and check out the recipes she used as well.  Or, visit her website at I Eat Green. You can even hear her radio show at the Progressive Radio Network.

Stay tuned for more details.

Weekend Reading

Reading

Epicurious has a nice, interactive site for winter farm-to-table eating. Check it out here.

New, interesting, research suggests that time spent being sedentary hurts you regardless of whether you also exercise.  Makes me all the more concerned about the mandatory watching of Tom & Jerry during indoor recess. The article specifically cites the increase in blood pressure in children associated with screen time.

I'm sure you were all looking for more evidence that we should eat fewer animal products. Here's some.  I'd like to see the school lunch program help kids get used to this kind of eating.

There's new evidence that the dairy industry's fight to to keep chocolate milk in schools is still misguided. Read it here.

Fun

Remember Dr. King this weekend. On Monday, at 9am, Glen Cove hosts a march from the First Baptist Church on Continental through Glen Cove to the Wunsch Arts Center where a program will celebrate Dr. King's memory.

MENU CHANGE! What's for Lunch - Fri., 1/14

Menu Change Announced!

Due to the snow, Thurs's menu has now been moved to Friday:

Baked Ziti
Fresh Garlic Bread
get your sides from the ...
Salad Bar Lunch!
Fresh Grapes

The ziti is a white flour pasta with some protein by Barilla Plus. 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.

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).

Here's what they can probably expect from the salad:  The bar will have two kinds of cheese, chic peas, romaine lettuce, and raw vegetables among other things - including croutons. At Sea Cliff at least, the salad is put together by the cafeteria workers to order for the kids.  The dressings are Balsamic Vinegar, Ranch and Caesar. Click each one to be linked back to ingredient lists. Read about Balsamic Vinegar here: filtered water, organic soybean oil, organic balsamic vinegar, organic sugar, salt, organic white vinegar, organic minced garlic, organic garlic powder, organic onion powder, organic black pepper, organic red bell pepper granules, xantham gum.

This week's soup: Tomato and Rice


Plus, the alternate entree for January is a 1/2 wrap with the soup and sides. The wrap changes each day. Thursday are Roast Beef.  Wraps have romaine lettuce, white flour tortilla and  Boar's Head meats. (See below in case they are using the Friday schedule for the wraps.)

We are canceling the original Friday menu because the snow made the fresh food harder to get. It was:

BBQ Roast Chicken
Herb Baked Potato Wedges
Cucumber Rounds
Watermelon!

This is frozen chicken to which we add BBQ sauce.  The potato wedges are plain, frozen potatoes quarters - a USDA commodity food. We season and bake them.  Cucumber rounds and watermelon sounds like great, fresh options.

This week's soup: Tomato and Rice

Plus, the alternate entree for January is a 1/2 wrap with the soup and sides. The wrap changes each day. Fridays are turkey. Wraps have romaine lettuce, white flour tortilla and  Boar's Head meats.

MENU CHANGE! What's for Lunch - Thurs., 1/13

Hi, everyone  - due to the snow and its effect on food deliveries, our menu is changing for Thurs. and Fri.

Thursday is now:

BRUNCH FOR LUNCH
Homemade Challah French
Toast w/Orange Rounds
Applegate Turkey Bacon
Cinnamon Applesauce

It's hard to recommend what our committee's nutritionist has called "cake for lunch" but it is popular. At least it comes with fresh fruit plus govt commodity applesauce.

At Sea Cliff, the french toast last month was served with a large portion of syrup. Clearly, the school lunch program cannot afford real maple syrup, and pretty much all artificial syrups are made with high fructose corn syrup - which we have talked about extensively here.  Our school has made great strides in getting HFCS out of a lot of foods but it is in this one.

The turkey bacon is by Applegate. It is nitrate-free. Here are the ingredients: Turkey (Turkey Used Never Administered Antibiotics, Growth Promotants or Animal By-products), Water, Sea Salt, Maple Sugar, Celery Juice, Onion Powder, Spices, Lactic Acid Starter Culture (not From Milk.)

It might be a good day to try the Alternate Entree for January.

This week's soup: Tomato and Rice

The alternate entree for January is a 1/2 wrap with the soup and sides. The wrap changes each day. Wednesdays are fresh breaded chicken cutlet. All wraps have romaine lettuce and a white flour tortilla.  We make these chicken cutlets ourselves -- marinated in yogurt, spices, panko and corn meal.


I'm not sure which alternate entree they will use.  Thursday are Roast Beef.  Wraps have romaine lettuce, white flour tortilla and  Boar's Head meats.

What's for Lunch - Wed., 1/12

BRUNCH FOR LUNCH
Homemade Challah French
Toast w/Orange Rounds
Applegate Turkey Bacon
Cinnamon Applesauce

It's hard to recommend what our committee's nutritionist has called "cake for lunch" but it is popular. At least it comes with fresh fruit plus govt commodity applesauce.

At Sea Cliff, the french toast last month was served with a large portion of syrup. Clearly, the school lunch program cannot afford real maple syrup, and pretty much all artificial syrups are made with high fructose corn syrup - which we have talked about extensively here.  Our school has made great strides in getting HFCS out of a lot of foods but it is in this one.

The turkey bacon is by Applegate. It is nitrate-free. Here are the ingredients: Turkey (Turkey Used Never Administered Antibiotics, Growth Promotants or Animal By-products), Water, Sea Salt, Maple Sugar, Celery Juice, Onion Powder, Spices, Lactic Acid Starter Culture (not From Milk.)

It might be a good day to try the Alternate Entree for January.

This week's soup: Tomato and Rice

The alternate entree for January is a 1/2 wrap with the soup and sides. The wrap changes each day. Wednesdays are fresh breaded chicken cutlet. All wraps have romaine lettuce and a white flour tortilla.  We make these chicken cutlets ourselves -- marinated in yogurt, spices, panko and corn meal.

Sara

What's for Lunch - Tues., 1/11

All Beef Burger, Cheeseburger w/Fixin’s
or
Boar’s Head Turkey on a Bun
Baked Sweet Potato “Fries”
Fresh Fruit in Season

The burgers are made from 100% ground chuck - except the veggie burger which is Dr. Praeger's.   The are served on whole wheat HFCS-free buns.

The "Fries" are actually baked.


This week's soup: Tomato and Rice


Plus, the alternate entree for January is a 1/2 wrap with the soup and sides. The wrap changes each day. Tuesdays are Roast Beef. Wraps have romaine lettuce, white flour tortilla and  Boar's Head meats.

What's for Lunch - Mon., 1/10

Cheese Quesadilla
served w/ Brown Rice & Black Beans
Salsa, Chips, Lettuce &
Shredded Cheddar Cheese
Orange Quarters

I think this sounds good. They use govt low fat cheddar cheese, a flour tortilla, brown rice and beans from  Pride of NY  -- canned beans with nothing added.The salsa is organic.

And you get fresh orange slices.

This week's soup: Tomato and Rice

Plus, the alternate entree for January is a 1/2 wrap with the soup and sides. The wrap changes each day. Mondays are turkey.  Wraps have romaine lettuce, white flour tortilla and  Boar's Head meats.

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.

What's for Lunch - Thurs., 1/6

Beef Tacos
w/Lettuce, Salsa & Cheese
w/Tortilla Shells
or w/Tortilla Chips*
Fresh Fruit

* Gluten-free if served with the chips which are made from corn

The tacos are 100% ground chuck with lettuce and a low-far govt cheddar cheese. The salsa is actually organic by Green Mountain and the ingredients are: tomatoes, fire-roasted chiles, onions, tomatillos, jalapeno peppers, pasilla peppers, apple cider vinegar, cilantro, parsley, garlic, sea salt, spices.  Tacos shells are hard, yellow corn shells but I have not gotten the ingredients yet.

Plus fresh fruit - depending on what they can get.

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. Thursdays are roast beef. All wraps have romaine lettuce and I think Boar's Head meats.

What's for Lunch - Wed., 1/5

Fresh Breaded Chicken Cutlet
Penne w/Oil & Garlic
Make Your Own Caesar Salad
Petite Banana

Our wonderful food service staff is making the chicken cutlets from scratch in house with fresh chicken!

For the penne, we use Barilla Plus. 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.

The Caesar includes romaine lettuce, tomatoes and croutons. Plus, there's a fresh banana.

What's for Lunch - Tues., 1/4

Whole Wheat Grilled Cheese (Plain or with Ham)
Mini Corn Cobs
Orange Rounds


The sandwich is made with Cabot cheddar on whole wheat bread.  The optional ham is Boar's Head brand.  We use Nature's Own Whole Wheat Bread for these. The ingredients are: STONE GROUND WHOLE WHEAT FLOUR, WATER, BROWN SUGAR, YEAST, WHEAT GLUTEN, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: SALT, VEGETABLE OIL (SOYBEAN OIL OR CANOLA OIL), DOUGH, CONDITIONERS (SODIUM STEAROYL LACTYLATE, CALCIUM, STEAROYL-2-LACTYLATE, MONOGLYCERIDES, CALCIUM IODATE, ETHOXYLATED MONO AND DIGLYCERIDES, CALCIUM PEROXIDE, DATEM), CULTURED WHEAT FLOUR, VINEGAR, CALCIUM SULFATE, MONOCALCIUM, PHOSPHATE, YEAST FOOD (AMMONIUM SULFATE), SOY LECITHIN.

Served with fresh mini corn cobs -which sound fun and are no doubt part of the effort to serve kids fruits and vegetables in the appropriate size.  Plus, fresh orange slices.

ALL THIS WEEK: Chicken Noodle Soup! We make the soup ourselves!

What's for Lunch - Mon., 1/3

White Meat Chicken Bites
BBQ Dipping Sauce
Shoestring Fries
Sauteed Zucchini Sticks
Pineapple Chunks

We're having a Tyson fried and frozen chicken product today along with baked fries, fresh sauteed zucchini sticks and canned pineapple chunks.

Happy New Year.