What's for Lunch - Fri., 9/28

Sub Day
Meatball Parmigiana
or Egg Salad
Whole Grain Roll
Cucumbers With Dip
Strawberry-Yogurt Smoothie

I'd go for the egg salad.  Unlike the rotini we had last week, I believe this meat is from Tyson. The meatballs we've used previosuly are processed, cooked and frozen by Tyson from commodity beef.  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.

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 a USDA commodity part skim mozzarella.  Ingredients are cultured pasteurized milk, salt, enzymes. The sodium is 240mg/oz.

The roll is now whole grain. Cucumbers are fresh with an full-fat organic ranch dressing for the dip.

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.

Don't forget Friday's alternate entree of hummus and crackers. Details here.