Burnsville Public Schools Page 1 Recipe Audit Report - Summary Sep 15, 2014
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1 Page 1 Recipe Audit Report - Summary Sep 15, 2014 VEG Asparagus, cooked Baked Apple & Sweet Potatoes Baked Potato or Baby Bakers Bean Black Roaster Bean Black Salsa Beans Black Beans Black Spicy Beans Black w/lime Juice/Sals Beans Black/Refried Beans Black/Refried /Chs Sauc Beans Black/Refried w/shrd Ch Beans Green Steamed Beans Refried Beans Refried w/cheese Beans Refried Zesty Beans, green, canned Beets & Sweets Potatoes Beets & Sweets w/ Canned Bee Beets & Sweets w/raw Beets Beets Deviled 1/2 cup % 1/2 cup % each % 1/2 cup % 1/2 cup % 1/2 cup % 1/2 cup *0.50* *3.7%* 1/2 cup % 1/2 cup % 1/2 cup /2 cup % 1/2 cup % 1/2 cup % 1/2 cup /2 cup % 1/2 cup % 1/2 cup % 1/2 cup % 1/2 cup % 1/2 cup % % *0.00* ** % *0.92* *6.7%* % % *0.12* *0.9%* % % % % % % % % 1.3% *0.26* *1.7%* 0.1% *0.68* *3.6%* *0.00* ** % *0* *11* *32.29* *97.9%* % *4* % % % *0* *573* *22.16* *73.4%* % % % % % % % % *0* % % *0* % *0* % % *2.08* *1.56* *4.7%* % % % % *9.16* *7.86* *26.0%* % % % % % % % % % *3.05* *2.09* *6.1%* % *4.16* *3.00* *7.1%* % *0* *8.8* *37* *1.18* *272* *3.6* *49* *2.60* *6258* *112.9* *1* *13.5* *0*
2 Page 2 Recipe Audit Report - Summary Sep 15, /2 cup *0.00* *0* *2.12* 1.89 *63* Beets w/orange Sauce 1.4% ** 89.2% 9.1% /2 c Beets, canned 2.7% 0.3% 95.2% 9.3% oz *0.07* *0* *2.44* *1.34* *5958* *3.1* Beets/Sweet Potatoes #1 7.2% *0.9%* 97.0% *7.2%* /2 cup Bountiful Bean Bonanza 11.6% 2.4% % /2 cup Broccoli Steamed % 35.6% /2 cup Broccoli Steamed w/ cheese 30.6% 8.0% 56.4% 26.4% /2 cup Brussel Sprouts 6.1% 83.0% 59.8% /2 cup Cabbage w/carrots Shredded 3.6% 1.1% 92.8% /2 cup Carrot Steamed 16.5% 2.9% 83.6% 6.3% /2 cup Carrot, shredded 4.0% 0.6% 94.3% 9.6% /2 cup Carrots Baby /2 cup Carrots Frozen 68.6% /2 cup *111* Carrots Glazed 14.3% 1.0% 65.8% 7.7% /2 cup Cauliflower florets 7.6% 1.2% 83.2% 31.7% /2 cup Celery, sticks 92.4% /2 CUP CENTRAL VALLEY HARVEST 17.7% 2.9% 83.2% 8.3% /2 cup Corn Frozen 9.0% 84.0% 12.0% /2 cup Corn Steamed 7.5% 1.1% 95.9% 12.7% serving Cucumber N' Cream 62.8% 62.2% 43.0% 2.1% /2 cup Cucumbers 6.6% 1.8% 96.8% 17.3% Garbanzo Bean Hash 1/2 cup % *0.57* *3.5%* *0* *250* % % *0*
3 Page 3 Recipe Audit Report - Summary Sep 15, /2 cup Garbanzo Beans 16.4% 4.1% 65.5% 21.8% /2 cup *6.16* Garbanzo Beans Cinnamon Rst 14.4% 3.6% 80.1% *19.3%* /2 cup *418* *5.94* Garbanzo Beans Roasted 21.4% 4.2% 66.1% *19.9%* /2 cup *1163* Garbanzo Beans Roasted w/cur 29.3% 4.6% 55.9% /2 cup *486* Garbanzo Beans Roasted w/ran 29.3% 4.6% 62.8% /2 cup *5.89* Garbanzo Beans Sweet & Salty 4.1% 71.5% *21.6%* /2 CUP HARVEST DELIGHT 30.5% 4.2% 69.8% 5.2% /2 cup Jicama, sticks 92.8% 7.6% /2 cup *0.61* *1.30* *3021* *36.3* Kale Chips Roasted 32.0% 3.8% 58.9% *28.7%* /2 cup Lettuce LCR /2 cup Lettuce, romaine, raw 15.9% 1.6% 28.9% /2 cup Mixed Vegetables 7.3% 1.4% 84.1% 20.8% /2 cup Mushroom, portabella 14.3% 2.5% 70.4% 38.4% oz Onions Diced 2.3% 0.9% 93.4% 11.0% /2 cup Pea pods, raw 4.3% 0.8% 71.9% 26.7% /2 cup Pea pods, sugar snap 4.3% 0.8% 71.9% 26.7% /2 cup Peas 5.1% 91.4% /2 cup Peas Steamed 5.1% 91.4% /2 cup Peppers, bell 81.8% 13.9% /2 cup Potato Sweet w/marshmellows 0.9% 94.7% 6.1% Radish, raw 1/2 cup % 1.7% % %
4 Page 4 Recipe Audit Report - Summary Sep 15, /2 cup Red Peppers Sweet Raw 76.3% 12.5% /2 cup Romaine Lettuce Shredded 28.9% /2 cup *0.10* *0* *1939* Salad Lavish Black Bean 10.9% *0.7%* 69.9% 23.3% /2 cup *N/A* Sauerkraut /2 cup 15 3 *N/A* *N/A* *N/A* *N/A* *N/A* Spinach Fresh Raw * %* *-260.9%* 63.1% 49.7% /2 cup *2.73* *1.74* *2561* *22.3* Squash Butternut Roasted 32.8% 8.2% 73.6% *4.8%* /2 cup Squash Gingered Acorn Roaste 2.8% 0.6% 96.5% 8.5% /2 cup Sweet Potatoes 1.7% 0.3% 92.6% 7.1% Serv TASTY TOTS Tots 23.8% 2.0% 68.0% 10.3% serving Tomato Slice 1 1.5% 86.4% 19.6% /2 cup Tomatoes Cherry & Grape 14.1% 1.9% 88.4% /4 oz Tomatoes Diced 14.1% 1.9% 76.2% /2 cup *1.58* *0.14* *0* *1.26* *1371* *9.7* *17* *0.60* Vegetable Anything *25.8%* *2.4%* 74.5% *9.2%* /2 cup Vegetable Calif. Blend 7.3% 1.4% 84.1% 20.8% serving Vegetable Chef Salad Assrt. 6.0% 1.0% 93.6% 11.5% /2 cup Vegetable Cherry Tom/Red Ppr 7.3% 1.0% 82.6% 14.4% /2 cup *0.01* *0* *409* Vegetable Choice - Other Categ 3.3% *0.6%* 85.4% 16.1% serving Vegetable Chx. Alfredo (HS) 6.3% 1.2% 85.4% /2 cup *0.13* *0.01* *0* *216* *33.3* Vegetable Dark Green *7.9%* *0.3%* 69.5% 35.6% cup 45 7 *0.00* *0.00* *0* *0* *18.0* Vegetable Dark Green Salad Vegetable Fesh Toppings ** serving % ** % 74.5% % 28.2%
5 Page 5 Recipe Audit Report - Summary Sep 15, /2 cup *0.09* *0.01* *0* *3694* *15.7* Vegetable Fresh Bar *4.9%* *0.7%* 83.4% 17.5% /2 cup Vegetable Fresh Choice 3.9% 0.6% 86.2% 17.0% /2 cup *0.09* *0.01* *0* *1191* *16.4* Vegetable Frsh/Red/Oth/DrkGrn *5.0%* *0.6%* 83.1% 19.9% /2 cup *1.92* *3* *3.43* *3.02* *714* *16.8* Vegetable Hot Choice 31.9% *14.9%* 63.1% *10.4%* /2 cup Vegetable Jicama/Green Peas 1.6% 0.3% 85.2% 14.6% /2 cup *0.84* *2.42* *285* *18.6* Vegetable Mexican Zucchini 58.5% 19.8% 32.9% *9.2%* /2 cup Vegetable Mixed Blend (Hot) % /2 cup Vegetable Red 16.0% 2.0% 78.8% 5.4% /2 cup Vegetable Red Fresh 5.5% 0.8% 91.9% 10.8% /2 cup *0.21* *0* *3.78* *3.97* *587* *34.7* Vegetable Roasted Fresh Vrty 17.3% *2.3%* 74.9% *19.1%* /2 cup Vegetable Roasted Red Cabba 22.2% 9.5% 78.9% 6.7% /2 cup 22 3 *0.00* *0.00* *0* *0* *16.9* Vegetable Romaine/Spinach ** ** 70.7% 27.4% /2 cup Vegetable Starchy 60.9% 3.5% 73.1% 7.9% /2 cup Vegetable Sub Line or Deli SW 4.1% 0.8% 81.2% 10.6% /2 cup *1.04* *0.69* *152* *7.9* Vegetable Zuchinni Squash Ppr 45.7% 6.4% 45.3% *9.4%* /2 cup Vegetarian Baked Beans 89.2% 21.5% /2 cup Veggie Fajita Mix 1.6% 0.3% 79.4% 16.4% Zucchini, raw 1/2 cup % *N/A* *-93.7%* *N/A* % % *N/A*
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28-DAY Meal Plan. Table of Contents. Nutrition briefly explained...2 Week 1.5 Week Week Week 4..26
28-DAY Meal Plan Table of Contents Nutrition briefly explained...2 Week 1.5 Week 2..12 Week 3..19 Week 4..26 1 1. (if you are hungry) should be eaten two hours after waking (and after working out if you
This week's World of Flavor Celebrates the Culture and Cuisine of HEAT AROUND THE WORLD.
Proviso Township High School District 209OCTOBER 1-5, 2018 Jerk chicken salad wrap with spicy citrus chicken and pineapple slaw. Breads and Premium Sauces Jerk chicken salad wrap with spicy citrus chicken
Monday Tuesday Wednesday Thursday Friday 1 Whole Wheat French Toast Turkey Sausage Fresh Banana 100% Grape Juice Skim or 1% Milk
JUNE BREAKFAST MENU menu item in green, it s local and if you see it in blue, the meal has international influence! Whole Wheat French Toast Spinach & Feta Omelet Whole Grain English Muffin Apple Spice
Generally Recognized as. -Blueberries -Raspberries -Strawberries Limes Lemons
Generally Recognized as s AfE PHASE 3 FOODS ALTERNATIVE BAKING INGREDIENTS Baking Soda Cacao Nibs Cocoa Powder Chia Seeds Coconut Flour Flaxseed Meal Gelatin Hemp seeds/hearts Pumpkin Seeds (grind for
Vegetable and Amount Artichokes, baby 1 pound(6 to 8 whole)
Vegetable and Amount Artichokes, baby (6 to 8 whole) Artichokes 2 (10 ounces each) (2 servings) Asparagus (18 to 24 spears) Beans (green, Italian green, purple, or yellow wax) Beets (4 medium) Broccoli
Seasonal Starters. Featured Starters. Seasonal Entrees. Featured Entrees. Featured Desserts. Seasonal Desserts
Sunday, February 24, 2019 Sunday, February 24, 2019 Winter Cabbage Soup Roasted Beet, Pear and Walnut Salad Peppered Roast Beef Lean beef round seasoned with peppercorns and slow roasted. Pecan Crusted
Menus are posted on the Intranet /internet for you to print at your convenience.
The Bistro s Healthy Livings Garden Bar Soup Bar Selections The Daily Hot Bar Features & Grill Specials Menus are posted on the Intranet /internet for you to print at your convenience. Menús están publicados
Dining Services PROOF. fresh and delicious every day
Dining Services fresh and delicious every day BREAKFAST COLLECTIONS breakfast All prices are per person and available for 12 guests or more basic beginnings $7.29 Assorted Danish Java City Coffee, Decaf
Ann Arbor Schools High School Lunch Menu: Dec. 3 - Dec. 7, 2018
Food Focus: Root Vegetables - The fleshly enlarged Root of a plant used as a vegetable. Carrots, beets, yams(sweet potatoes), onions, radish, daikons, jicama, garlic and shallots. This is a wonderful time
WHAT'S ON THE MENU? Algonac Middle School Lunch Menu
. FOOD FOCUS: Enter menu messages or food focus info here. Algonac Middle School Lunch Menu WHAT'S ON THE MENU? March 4-8, 2019 Student Lunch Price: $2.75 Reduced Lunch Price: $.40 Adult Lunch $ 3.75 Ala
Monday Tuesday Wednesday Thursday Friday Saturday Sunday. Oatmeal Oatmeal Oatmeal Oatmeal Oatmeal. Hot Breakfast Sandwich
Nov 5 th 11 th Breakfast 6a-10a Main Entrée 11a-1:30p Grill 11a-1:30p Soup 11a-1:30p 5-8p Available 5-7:30pm Monday Tuesday Wednesday Thursday Friday Saturday Sunday Oatmeal Oatmeal Oatmeal Oatmeal Oatmeal
Food List with Macronutrient Breakdown
Food List with Macronutrient Breakdown Protein Sources g (grams) of Protein Measurement Lean Steak 8.5 1 oz Lean Ground Beef 96% 6 1 oz Lean Ground Turkey 97% 6.5 1 oz Pork Tenderloin 8 1 oz Chicken Breast
Tulalip Betty J. Taylor Early Learning Academy Menu Cycle Week 1 Monday Tuesday Wednesday Thursday Friday
or 1% or nonfat, fluid: 3/4 cup 1% or nonfat, fluid: 3/4 cup Menu Cycle Week 1 Kix Scalloped Potatoes w/diced ham Green Beans Scrambled eggs w/cheese & sausage crumbles Whole Grain Toast Oranges Chicken
Carbohydrate Counting
At Breakfast At Lunch At Super Take 1 unit for grams of carbohydrate Take 1 unit for grams of carbohydrate Take 1 unit for grams of carbohydrate To determine the amount of insulin you need to take before
9 Different Food Stations are available at Geronimo's Everyday. DAILY ITEMS: These items are available everyday at Geronimo's. FRIDAY 7am - 8:30pm
HOURS OF OPERATION: 9 Different Food Stations are available at Geronimo's Everyday SPECIALTY ITEMS: These items are offered at some of the Geronimo's food stations. Special items are available everyday
Country Biscuit Breakfast Sausage, Bacon OR Ham Biscuits Condiments on the Side. Add Cheese at $.30 Per Guest Add Egg to Biscuits at $1.
Breakfast Menus Continental Breakfast Muffins, Danishes & Breakfast Breads Butter, Preserves & Cream Cheese Freshly Brewed Columbian Coffee $6.25 Per Guest Breakfast Bag Freshly Baked Small Croissant Petite
SHASTA HEAD START 1-5 Year Old Menu
Meal Pattern Week 1 Juice, Fruit or Vegetable (GLOW) Apricots (A) Peaches Apple Slices OR Applesauce Wheat Chex Oatmeal Fruit Rounds Warmed Berries ( C ) Mixed Fruit Warm Whole Wheat Waffles OR Pancakes
USING YOUR PLATE TO CONTROL YOUR CARBS
Tracking how much you eat can help you have better blood sugar results. Carb foods affect your blood sugar the most. It is important to control how many carb foods you eat at one time. I can follow these
Warm Kale Potato Salad
MARCH 3 RECIPE Warm Kale Potato Salad Yield: 4 servings 1 tablespoon vegetable oil 1 cup chopped onion 3 garlic cloves, minced 3 potatoes, sliced 1 bunch kale (about 1 pound), trimmed from stems and chopped
Residential Fall Menu. Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 WEEK 1 WEEK 2 WEEK 2 WEEK 2 WEEK 2 WEEK 2 WEEK 2
October Residential Fall Menu 2016 Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 WEEK 1 2 3 4 5 6 7 8 WEEK 1 WEEK 2 WEEK 2 WEEK 2 WEEK 2 WEEK 2 WEEK 2 9 10 11 12 13 14 15 WEEK 2 WEEK 3 WEEK
Monday Tuesday Wednesday Thursday Friday Saturday Sunday Oatmeal Oatmeal Oatmeal Oatmeal Oatmeal
Jan 21 st 27 th Breakfast 6a-10a Main Entrée 11a-1:30p Grill 11a-1:30p Soup 11a-1:30p Available 5-7:30pm Monday Tuesday Wednesday Thursday Friday Saturday Sunday Oatmeal Oatmeal Oatmeal Oatmeal Oatmeal
Monday Tuesday Wednesday Thursday Friday BBQ Chicken Leg
JANUARY 015 MENU Questions and Comments 746-40 BBQ Chicken Leg New Year's Day Tony's Sliced Potatoes Program Closed Mixed Vegetables 3 No Meals Today Sliced Apples Sloppy Joe Fish Florentine Chicken &
Notes
Dinner Menu --------------- Notes --------------- ALL SERVICES INCLUDE Beverages Most non-alcoholic beverages are included with all dinner services. Iced tea, lemonade, water, and soda selections are included.
Pancake or Toast Danish or Toast English Muffin or Toast French Toast Sticks or Toast Caramel Rollor Toast Toast Sweet Bread or Toast
11/4/2018 11/5/2018 11/6/2018 11/7/2018 11/8/2018 11/9/2018 11/10/2018 Pancake or Toast Danish or Toast English Muffin or Toast French Toast Sticks or Toast Caramel Rollor Toast Toast Sweet Bread or Toast
THIS IS WHY YOU RE SICK & TIRED
THIS IS WHY YOU RE SICK & TIRED (AND HOW TO LOOK AND FEEL AMAZING) BY JACKIE WARNER Contents Recipes 5 Breakfast Options 5 Berry Smoothie 5 Citrus Smoothie 5 Pineapple Smoothie 5 Beet Smoothie 6 Orange
Fruit & Veggie Bar Veggie Beans Chilled Mixed Fruit Fresh Grapes Blueberry Pancake on a
Chartwells School Dining Services at Montabella Schools February 2019 Student Lunch FREE Purchased Milk $.45 A full student lunch includes a choice of entrée supplying protein and grain, up to two (2)
Calories From Fat. Saturated Fat (g) Total Fat (g)
salad bar spring mix 1 cup 5 0 0 0 0 0 0 1 - - - romaine 1 cup 10 0 0 0 0 0 0 2 - - - iceberg 1 cup 10 0 0 0 0 0 5 2-1 - spinach 1 cup 5 0 0 0 0 0 25 1-0 - grape tomatoes 1/4 cup 5 0 0 0 0 0 0 1 0-0 cucumber
Dr. McDougall's Right Foods Vegan Black Bean & Lime Soup
Meat Lovers Recipes Apple and Berry Nut Oatmeal 1 cup Water 1 tsp. Cinnamon 1 4 cup Old-Fashion Rolled Oats 2 Tbsp. Raisins (substitute dried Currants) 1 cup frozen Blueberries (substitutle fresh or Strawberries,
IAmMsPrissy Basic Food Groups (Vegetables, Fruits, Grains, Dairy, and Protein Foods) inspire healthy eating and a balanced diet.
Vegetables may be fresh, frozen, canned or dried/dehydrated and may be eaten whole, cut-up, or mashed. 100% Vegetable Juice is part of the vegetable group. Eat a variety of dark green, red and orange vegetables,
Smothered Pork Chop Grilled Chicken Salad Chicken Drummies Beef Tips and Gravy Sweet n Sour Chicken Chicken Noodle Casserole Roast Pork and gravy
2/24/2019 2/25/2019 2/26/2019 2/27/2019 2/28/2019 3/1/2019 3/2/2019 Pancakes or Toast Toast Breakfast Donut or Toast Muffin Or Toast Coffee Cake Or Toast Toast Fried/scrambled Egg Hard Boiled Egg Egg Patty
15 Grams of Carbs Per Serving
Bread Bagel 1 ounce Bread, Sandwich 1 slice (1 ounce) English muffin 1/2 Hot dog or hamburger bun 1/2 (1 ounce) Pita, 6 inches across 1/2 Raisin bread, unfrosted 1 slice (1 ounce) Roll, plain, small 1
BREAKFAST AMT LUNCH AMT DINNER AMT JUICES AND FRUITS
NAME: NAME: NAME: *=SUGGESTED MEAL SELECTIONS S U N D A Y ** = CCD Oatmeal /4 c Apple Cider Cream of Celery Soup *Spaghetti with Meat Sauce Shrimp Scampi over Spaghetti Tomato Bisque Soup *Seafood Salad