Sunday, October 7, 2012
What's for Lunch - Tues., 10/8
Whole Wheat Penne w/ Meatballs (Order Entree #1)
Whole Wheat Penne Pasta Marinara (with Mozzarella Stick) (Order Entree #2)
Carrot Crunchers w/Dip
More Salad Bar Veggie Sides
Fresh NY State Apple Slices
The pasta is a whole grain penne. The marinara is a 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).
The meatballs we've used previously are processed, cooked and frozen by Tyson from commodity beef and although we've improved the beef in our hamburgers I do not think the same is true for the meatballs. Ingredients are: Ground beef (not more than 20% fat), water, bread crumbs (bleached wheat flour, salt, yeast, dextrose, and soybean oil), seasoning (salt, dehydrated onion, dehydrated celery, garlic powder, spices, soybean oil), tomato puree (tomatoes and citric acid), grated parmesan cheese [(cultured part-skim milk, salt and enzymes), cellulose powder, potassium sorbate], grated romano cheese made from cow's milk [(cultured pasteurized part-skim milk, salt and enzymes), cellulose powder, potassium sorbate]. They have 9g of fat (3 are saturated) and 450 mg of sodium.
Mozzarella stick is part-skim.
Fresh carrots with an organic (full fat) ranch dip by Chelten and fresh apple slices. Choice of veggie sides.