School Lunch Menus (Grades K-8)

Transcription

1 School Lunch Menus (Grades K-8) lunch Ooh La La Lunch Wild West Grab n Go Hummus Florentine Feast Asian Adventure Aunt Jemima French Toast (whole grain) (#43583) Melt ½ c. Butternut Squash Soup ½ c. Country Coleslaw ½ c. Apple Sauce 2.5 WGR Grains 1.5 M/MA 5/8 c. (OT)/¼ c. (RO) Vegetables % Sat Fat/Cal 0 Trans Fat 900 mg Sodium Wild West Veggie Chili Texas Waffle Toast made with Aunt Jemima Waffles (whole grain) (#43577) Cocktail ½ c. Seasoned Corn 1.5 WGR Grains 2.25 M/MA 3/8 c. (RO)/½ c. (S) Vegetables % Sat Fat/Cal 0 Trans Fat 888 mg Sodium 4 Toasted Garlic Butter Bagel Chips made with Lender s 2 oz. White Whole Grain Bagel (#00074) 2 oz. Hummus 2 oz. Baby Carrots 2 oz. Individually Wrapped Apple Slices ½ c. Celery Sticks 1.75 WGR Grains 2 M/MA ½ c. (RO)/½ c. (OT) Vegetables % Sat Fat/Cal 0 Trans Fat 852 mg Sodium Aunt Jemima Waffle (whole grain) (#43577) Panini ½ c. White Bean Salad ½ c. Grapes 1.5 WGR Grains 1/8 c. (DG)/ 1 /8 c. (RO)/ ½ c. (L) Vegetables 1 M/MA % Sat Fat/Cal 0 Trans Fat 901 mg Sodium Crunchy Asian Salad with Chicken, Mandarin Oranges, Romaine Lettuce and Aunt Jemima French Toast Sticks (whole grain) (#43586) ½ c. Broccoli 1.5 WGR Grains 2.25 M/MA 1 c. (DG) Vegetables % Sat Fat/Cal 0 Trans Fat 726 mg Sodium For more information contact or foodservice.pinnaclefoods.com

2 Ooh La La Lunch Aunt Jemima French Toast (whole grain) (#43583) Melt - recipe on reverse ½ c. Butternut Squash Soup - recipe on reverse ½ c. Country Coleslaw ½ c. Apple Sauce lunch monday 2.5 WGR Grains 1.5 M/MA 5/8 c. (OT)/¼ c. (RO) Vegetables % Sat Fat/Cal 0 Trans Fat 900 mg Sodium

3 lunch recipe: Aunt Jemima French Toast Melt & Butternut Squash Soup French Toast Melt yield: 50 servings Aunt Jemima French Toast (whole grain) (#43583), thawed 100 slices Yellow Mustard ½ c. 1 tsp. Cheese, blend, American & skim milk, yellow, sliced, loaves 3 lb. 2 oz. 100 (½ oz.) (#100036) Apple Butter 3 c. 2 Tbsp. Butternut Squash Soup yield: 48 servings Vegetable Oil (#100441) ¼ c. Butternut Squash, fresh, 1" cubes 7.4 lb. 6 qt. Onion, fresh, chopped 2.1 lb. 1 qt. 2 c. Sugar, granulated 3 Tbsp. Coriander Seeds, ground 1 Tbsp. Chicken Broth, low sodium, canned 3 qt. 3 c. Yogurt, nonfat, plain 2 ¼ c. Pumpkin Pie Spice, ground To Taste Nutrients Per Serving: from Fat Fat Trans Fat Cholesterol Carbs Sugars 1. For each sandwich, spread 1 slice French Toast with ½ tsp mustard. Top with 2 slices cheese. Spread 1 slice French Toast with 1 Tbsp. apple butter. Place French toast, apple-butter side down, on top of cheese. 2. Spray griddle or skillet with nonstick cooking spray. Heat over medium-high heat. Cook sandwich 4 minutes, turning once, until golden brown and cheese is melted. Cut in half. CCP: Hold for hot service at 135 F or higher. Portion: 1 sandwich 1 serving provides: 2.5 WGR Grains, 1.5 M/MA 1. In a saucepot, heat oil over medium-high heat. Add squash and onion. Cook and stir until squash and onion are almost tender. Stir in sugar and coriander. Cook and stir 2 minutes. 2. Add broth. Heat to a boil. Reduce heat. Cover and simmer 10 minutes or until squash is tender. CCP: Heat to 135 F or higher for at least 15 seconds. 3. Place squash mixture in blender jar or food processor. Cover and blend until smooth. Pour into 20"x12"x2" steam table pan. CCP: Hold for hot service at 135 F or higher. 4. Top each serving with 1 Tbsp. yogurt. Sprinkle with pumpkin pie spice. Portion: ½ c. with 4 oz. ladle. 1 serving provides: 3 / 8 c. Vegetables (RO, OT) Protein Saturated Fat Dietary Fiber Vitamin A (IU) Vitamin C Sodium Calcium Iron French Toast Melt Butternut Squash Soup

4 Wild West Wild West Veggie Chili - recipe on reverse 4 halves Texas Waffle Toast made with Aunt Jemima Waffles (whole grain) (#43577) - recipe on reverse Cocktail ½ c. Seasoned Corn lunch tuesday 1.5 WGR Grains 2.25 M/MA 3/8 c. (RO)/½ c. (S) Vegetables % Sat Fat/Cal 0 Trans Fat 888 mg Sodium

5 lunch recipe: Wild West Veggie Chili & Texas Waffle Toast Wild West Veggie Chili yield: 50 servings Vegetable Oil (#100441) 3 Tbsp. 2 tsp. Onion, fresh, chopped 1 lb. 4 oz. 3 1/ 3 c. Bell Pepper, green, fresh, chopped 10 oz. 1 ¾ c. 2 Tbsp. Chili Powder 3 oz. ¾ c. Cumin, ground 1 oz. ¼ c. Garlic Powder 1 Tbsp. Brown Sugar, packed 4 oz. ½ c. Tomatoes, crushed, canned 6 lb. 6 oz. 3 qt. Tomatoes, diced, with juice, canned 1 lb. 2 ½ oz. 2 c. 2 Tbsp. Water 1 qt. 2 c. Kidney Beans, dry, cooked, boiled without salt, drained 9 lb. 9 oz. 6 qt. Texas Waffle Toast yield: 48 servings Aunt Jemima Waffles (whole grain) (#43577) 96 Cheese, blend, American & skim milk, yellow, sliced, 1 lb. 5 oz. 48 (½ oz.) loaves (#100036) slices Garlic Powder 1. In a saucepot, heat oil over medium-high heat. Add onion and green pepper. Cook and stir until onion is almost tender. Stir in chili powder, cumin, garlic powder, salt and brown sugar. Cook and stir 2 minutes. 2. Add crushed tomatoes, diced tomatoes with their juice, water and beans. Heat to a boil. Reduce heat. Cover and simmer 10 to 15 minutes. CCP: Heat to 135 F or higher for at least 15 seconds. Pour into 20"x12"x4" steam table pan. CCP: Hold for hot service at 135 F. Portion: portion with 6 oz. ladle. 1 serving provides: 2 M/MA, 3 / 8 c. Vegetables (RO) 1. On 4 (18"x26"x1") sheet pans, arrange waffles. Top each waffle with ½ slice cheese, torn into pieces. Sprinkle lightly with garlic powder. 2. Bake in conventional oven at 400 F for 8 to 10 minutes or until waffles are toasted and cheese starts to melt. Cut each waffle into diagonal halves. Serve immediately or keep warm. CCP: Hold for hot service at 135 F or higher. Portion: 4 waffle halves 1 serving provides: 1.5 WGR Grains, 0.25 M/MA Nutrients Per Serving: from Fat Fat Trans Fat Cholesterol Carbs Sugars Protein Saturated Fat Dietary Fiber Vitamin A (IU) Vitamin C Sodium Calcium Iron Wild West Veggie Chili Texas Waffle Toast

6 Grab n Go Hummus 4 Toasted Garlic Butter Bagel Chips made with Lender s 2 oz. White Whole Grain Bagel (#00074) - recipe on reverse 2 oz. Hummus - recipe on reverse 2 oz. Baby Carrots 2 oz. Individually Wrapped Apple Slices ½ c. Celery Sticks lunch wednesday 1.75 WGR Grains 2 M/MA ½ c. (RO)/½ c. (OT) Vegetables % Sat Fat/Cal 0 Trans Fat 852 mg Sodium

7 lunch recipe: Hummus & Toasted Garlic Butter Bagel Chips Toasted Garlic Butter Bagel Chips yield: 50 servings Lender s White Whole Grain Bagels (#00074) 50 Butter, melted 8 oz. 1 c. Garlic Powder 1 Tbsp. 1 tsp. Hummus yield: 50 servings Garbanzo Beans (Chickpeas), dry, cooked, boiled 9 lb. 6 qt. 1 c. without salt, drained (110089) Water 3 c. 2 Tbsp. Lemon Juice, fresh 2 c. 2 Tbsp. Olive Oil 2 ¼ c. Sesame Oil ¼ c. 1 tsp. Garlic, minced 2 Tbsp. Cumin, ground 1 Tbsp. Salt 1 Tbsp. Nutrients Per Serving: from Fat Fat Trans Fat Cholesterol Carbs Sugars 1. Cut each bagel in half, making 4 pieces. In small bowl, mix together butter and garlic powder. In large bowl, toss bagel pieces with garlic mixture. 2. Arrange garlic bagel pieces on 2 (18"x26"x1") sheet pans. Bake in conventional oven at 400 F for 5 minutes. Toss lightly. Bake 3 to 5 minutes more or until toasted. Serve warm. CCP: Hold for hot service at 135 F or higher. Portion: 4 bagel chips 1 serving provides: 1.75 WGR Grains In blender jar or food processor, combine all ingredients. Cover and blend until smooth. Cover and refrigerate. CCP: Chill to 41 F or lower within 4 hours. Portion: 1/ 3 c. portion with 6 oz. ladle. 1 serving provides: 2 M/MA Protein Saturated Fat Dietary Fiber Vitamin A (IU) Vitamin C Sodium Calcium Iron Toasted Garlic Butter Bagel Chips Hummus

8 Florentine Feast Aunt Jemima Waffle (whole grain) (#43577) Panini - recipe on reverse ½ c. White Bean Salad - recipe on reverse ½ c. Grapes lunch thursday 1.5 WGR Grains 1/8 c. (DG)/ 1 /8 c. (RO)/½ c. (L) Vegetables 1 M/MA % Sat Fat/Cal 0 Trans Fat 901 mg Sodium

9 lunch recipe: Aunt Jemima Waffle Panini & White Bean Salad Aunt Jemima Waffle Panini yield: 50 servings Aunt Jemima Waffles (whole grain) (#43577) 100 Cheese, blend, American & skim milk, yellow, sliced (#100036) 3.1 lb. 100 (½ oz.) slices Tomatoes, fresh, red, medium, sliced 2.5 lb. 1 qt. 2 ¼ c. OR 100 ( 1 /8" slices) Spinach, fresh, trimmed 1.2 lb. 3 qt. ½ c. Basil Leaves, fresh, chopped 1 c. 1 ½ tsp. Oregano Leaves, dried 2 Tbsp. White Bean Salad yield: 50 servings Great Northern Beans, dry, whole, 25 lb., cooked without salt, 9 lb. 6 oz. 6 qt. 1 c. drained (100381) Red Onion, fresh, chopped 9 oz. 1 ½ c. 1 Tbsp. Oil, Olive OR Vegetable (#100441) 2 c. 2 ½ Tbsp. Red Wine Vinegar ½ c. 1 ½ tsp. Black Pepper, ground 1 Tbsp. 1 /8 tsp. Salt-Free Seasoning ¼ c. 1. For each panini, place 1 slice cheese on 1 waffle. Layer with 2 tomato slices, ¼ c. spinach, 1 tsp. basil, 1 /8 tsp. oregano and 1 slice cheese. Top with 1 waffle and press down gently. 2. Place sandwich on preheated panini grill. Close grill and cook 2 minutes or until cheese melts. Or cook on grill sprayed with nonstick cooking spray. Cook 1 to 2 minutes or until browned. Turn and cook until cheese melts. Cut in half. Serve immediately or keep warm. CCP: Hold for hot service at 130 F or higher. Portion: 1 panini 1 serving provides: 1.5 WGR Grains, 1 M/MA, ¼ c. Vegetables (DG, RO) 1. In a mixing bowl, combine all ingredients. Stir to mix. Cover and refrigerate until serving time. CCP: Chill to 41 F or lower within 4 hours. Portion: ½ c. 1 serving provides: ½ c. Vegetables (L) OR 2 M/MA Nutrients Per Serving: from Fat Fat Trans Fat Cholesterol Carbs Sugars Protein Saturated Fat Dietary Fiber Vitamin A (IU) Vitamin C Sodium Calcium Iron Aunt Jemima Waffle Panini White Bean Salad

10 Asian Adventure Crunchy Asian Salad with Chicken, Mandarin Oranges, Romaine Lettuce and Aunt Jemima French Toast Sticks (whole grain) (#43586) - recipe on reverse ½ c. Broccoli lunch friday 1.5 WGR Grains 2.25 M/MA 1 c. (DG) Vegetables % Sat Fat/Cal 0 Trans Fat 726 mg Sodium

11 lunch recipe: Crunchy Asian Salad With French Toast Croutons yield: Salad: 50 servings Aunt Jemima French Toast Sticks 150 (whole grain) (#43586), thawed, 1" cubes Garlic Powder 1 ½ tsp. Romaine Lettuce, fresh, shredded 5.2 lb. 12 qt. 2 c. Mandarin Oranges, canned, with juice, drained 10.4 lb. 6 qt. 1 c. Chicken, broiler/fryer, breast, without skin, roasted, 1" 7.9 lb. 6 qt. 1 c. cubes OR Chicken, diced, cooked, frozen, IQF, 10 lb., thawed (100101) Basil Leaves, fresh, whole, torn OR Parsley Leaves, fresh, 3 c. 2 Tbsp. whole, torn Sesame Ginger Salad Dressing, low fat 4 ½ c. 3 Tbsp. 1. French Toast Croutons: On 2 (18"x26"x1") sheet pans, arrange French Toast cubes. Spray with nonstick cooking spray and sprinkle with garlic powder. Bake in conventional oven at 400 F for 10 minutes. Toss lightly. Bake for 5 minutes or until cubes are golden brown and crisp. Cool completely. Store in sealed container. 2. For each serving, arrange 1 c. salad mix on serving plate. Top with ½ c. oranges, ½ c. chicken and 1 Tbsp. basil. Cover and refrigerate until serving time. CCP: Chill to 41 F or lower within 4 hours. 3. Top each salad with generous ½ c. French Toast Croutons. 4. Serve with 1 ½ Tbsp. salad dressing. Portion: 2 ¼ c. + 1 ½ Tbsp. salad dressing 1 serving provides: 1.5 WGR Grains, 2.25 m/ma,, ½ c. Vegetables (OT) Nutrients Per Serving: from Fat Fat Trans Fat Cholesterol Carbs Sugars Protein Saturated Fat Dietary Fiber Vitamin A (IU) Vitamin C Sodium Calcium Iron Crunchy Asian Salad With French Toast Croutons

12 Lunch Notes Suggested menu is compliant with Final USDA regulations issued January 26, 2012 and meets Target 2 sodium reduction levels required by SY 17/18. All Aunt Jemima made with Whole Grain and Lender s White Whole Grain products meet the current USDA definition of Whole Grain Rich with over 50% of Grain content a Whole Grain. 100% of the Grains are WGR; meeting the SY 14/15 WGR requirement for lunch. Menu Grain Crediting is based on the new 16g of creditable grains = 1 Grain oz. eq. standard. Weekly Requirements:* Grains: 8.75 Fruit: 2.5 c. RO: 1.25** Legume: 0.5 Starchy: 0.5 : 617 Sodium mg: 853 M/MA: 9 DG: 1.125** Other: 1.125** Add: **(See Note) Sat Fat/Cal: 8.0% Trans Fat: 0 **NOTE: Excess Red/Orange, Dark Green and Other vegetables should be applied to meeting the Additional Vegetable requirements. Weekly Modifications for Other Grades: For 9-12: Add 2 ½ cups of Fruit; 1.5 M/MA and 1.75 Grains; and 0.5 cups of any creditable vegetable to meet component and calories criteria. The additional M/MA and Grain is required to meet the minimum 2 per day requirement. Pinnacle Foods Group (Aunt Jemima and Lender s ) Shopping List: Lender s White Whole Grain Bagel #00074 (Bulk) Aunt Jemima made with Whole Grain Waffles #43577 Aunt Jemima made with Whole Grain French Toast #43583 Aunt Jemima made with Whole Grain French Toast Sticks #43586 USDA Foods Shopping List: Apple Slice Pouch Applesauce Vegetable Oil Beans Great Northern Cheese Slices Garbanzo Beans Diced Chicken Corn Baby Carrot Pouch Mixed Fruit *Please, conduct own nutritional analysis to accommodate variations in menu items. 12/7/2012 For more information contact or foodservice.pinnaclefoods.com Distributed by Pinnacle Foods Group LLC. Aunt Jemima is a registered trademark of The Quaker Oats Company and is used under license Pinnacle Foods Group LLC