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.