What's for Lunch - Tues., 10/23

BRUNCH FOR LUNCH
Scrambled Egg & Cheese Wrap (Order Entree #1)
OR
Whole Wheat French Toast (Order Entree #2)
Applegate® Turkey Bacon
Herb Roasted Long Island Potatoes
Strawberry-Grape Cup

Thanks in part to the new nutritional requirements for school lunch involving whole grains our challah french toast is now whole wheat french toast - a terrific improvement and one the nutrition committee has been advocating for. The question this menu leaves unanswered is: Will the kids still be served a syrup whose first and main ingredient is high fructose corn syrup?  I know the food service consultant has been trying to find an affordable maple syrup instead.


Ingredients for the bread in the french toast: We use Nature's Own Whole Wheat Bread for the french toast . 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. Eggs and milk are used as well but they are not organic. 




The potatoes are local and we make this dish ourselves.

I do not believe the wrap used for the egg and cheese is whole grain. 

The strawberries and grapes are fresh - and popular - so please encourage your kids.