Wednesday, October 10, 2012
What's for Lunch - Thurs., 10/11
Whole Wheat Grilled Cheese (Order Entree #1)
Whole Wheat Penne “Chicken Marinara” (Order Entree #2)
(Breast of Chicken, Diced & Mixed with Veggie Marinara)
More Salad Bar Veggie Sides
The grilled cheese sandwich is made with Cabot cheddar on whole wheat bread. 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 pasta is a whole grain penne. The marinara starts with tomato sauce by Red Pack. 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). I believe we are adding additional diced vegetables to satisfy the new vegetable requirements in the school lunch law.
The chicken is a pre-cooked Tyson product. It is described as "1/2" diced chicken meat" and as "boneless, skinless, and fully cooked." It is chicken breast.