Chartwells School Dining Services at Warren Township Outtakes Lunch Menu April 6 April 10, 2015

Transcription

1 Lunch Menu April 6 April 10, 2015 A full student lunch includes a choice of entrée supplying protein and grain, up to three (3) vegetable side dishes, one (1) fruit side dish, and milk. Milk choices include skim white and skim chocolate. grown when seasonally available. Each week we feature deeply colored, nutrient-rich vegetables including red/orange and dark green varieties, as well as beans and other additional choices. See back of menu for this month's featured selections. We also offer at least one hot vegetable daily on our serving line.

2 Lunch Menu April 13 April 17, 2015 A full student lunch includes a choice of entrée supplying protein and grain, up to three (3) vegetable side dishes, one (1) fruit side dish, and milk. Milk choices include skim white and skim chocolate. grown when seasonally available. Each week we feature deeply colored, nutrient-rich vegetables including red/orange and dark green varieties, as well as beans and other additional choices. See back of menu for this month's featured selections. We also offer at least one hot vegetable daily on our serving line. Toasted Buffalo Chicken Ranch Panini on Ham & Cheese Personal Pizza Turkey, Swiss & Cajun Mayo Panini on Whole Wheat Brooklyn Pepperoni Toasted Beef Patty Melt on Bosco Breadstick w/ Bean Dip w/ Salsa & Chips Bosco Breadstick w/ Buffalo Popcorn Chicken Bites Dinner Roll BLT Burger on Whole Ham & Cheese on Mini Turkey Corn Dogs Available Daily: Yogurt Parfait & Fruit, Cheese & Cracker Cup Toasted Cheese on Peanut Butter, Yogurt, Pita, Apple, Carrot Combo Egg, Fruit, & Pita Snack Box Buffalo Chicken Salad Sandwich Jalapeno & Black Bean Hummus, Pita, & Veggie Sticks Strawberry, Banana, & Pineapple Smoothie Chicken Tzatziki w/ Spinach Roasted Red Bell Pepper w/ WG Pita Chicken Apple Pita Fruit & Granola Parfait Box Fresh Cucumber Coins Chilled Cinnamon Applesauce Caesar Romaine Side Salad Buttermilk Coleslaw Fruit Pudding Fresh Red Pepper Strips Broccoli Salad Chilled Mixed Fruit Cocktail Apple Juice Asian Pinto Bean Salad Cherry Tomatoes Chilled Pears Green Pea Salad Sliced Strawberries Dried Cranberries Fresh Cantaloupe Cubes Southwestern Homemade Black Bean Brownie Chicken & Waffle K-12 on the Go

3 Lunch Menu April 20 April 24, 2015 A full student lunch includes a choice of entrée supplying protein and grain, up to three (3) vegetable side dishes, one (1) fruit side dish, and milk. Milk choices include skim white and skim chocolate. grown when seasonally available. Each week we feature deeply colored, nutrient-rich vegetables including red/orange and dark green varieties, as well as beans and other additional choices. See back of menu for this month's featured selections. We also offer at least one hot vegetable daily on our serving line. Toasted Pepperoni & Mozzarella on Whole Ham & Mushroom Twin Beef Tacos Meatlovers Personal Pizza Toasted Chicken Cobb Panini on Sloppy Joe Sliders on Turkey Burger on Bun Shredded BBQ on Grilled Chicken Club on Pizza Burger on Whole Buffalo Chicken Tenders Dinner Roll Available Daily: Yogurt Parfaits & Fruit, Cheese & Crackers Cup Hummus, Pita, & Veggie Snack Box Oriental Chicken Salad w/ & Crackers Buffalo Chicken Salad on Pita Peach & Strawberry Smoothie Breadstick, Garlic Rosemary Hummus, & Veggie Snack Box Strawberry Chicken Salad w/ Crackers & Roasted Red Pepper, Fruit, & Cinnamon Breadstick Snack Box Tuna Salad Kidney Beans Chilled Mixed Fruit Cocktail Fresh Broccoli Florets Crudite Rainbow Apples Fresh Cantaloupe Cubes Cherry Tomatoes Greek Potato Salad Chilled Applesauce Fresh Grapes Crunchy Spinach Salad Green Pea Salad Chilled Pears Blueberries Fresh Celery Sticks Chilled Tropical Fruit Dried Cherries Mexican Chocolate Ranch Homemade Strawberry Cupcakes Sweet & Spicy Homemade Popcorn K-12 on the Go!

4 Lunch Menu April 27 May 1, 2015 A full student lunch includes a choice of entrée supplying protein and grain, up to three (3) vegetable side dishes, one (1) fruit side dish, and milk. Milk choices include skim white and skim chocolate. grown when seasonally available. Each week we feature deeply colored, nutrient-rich vegetables including red/orange and dark green varieties, as well as beans and other additional choices. See back of menu for this month's featured selections. We also offer at least one hot vegetable daily on our serving line. Italian Hero on Whole Brooklyn Pepperoni Chicken & Cheese Quesadilla w/ Salsa Italian Sausage Toasted Chicken Bacon Melt Panini on Whole Spicy Chicken Sandwich on Whole Buffalo Popcorn Chicken Bites Dinner Roll Toasted Cheese on Philly Cheese Steak on Corn Dog on a Stick Cheeseburger Sliders Dinner Roll Satsuma Cobb Salad w/ Egg, Turkey, Ham, Chicken Caesar Jalapeno Lime Hummus Fresh Celery Sticks Chilled Cinnamon Applesauce Available Daily: Yogurt Parfaits & Fruit, Cheese & Crackers Cup Chef Salad Turkey, Cheddar, Crispy Buffalo Chicken Popper Salad w/ Italian Chicken Sandwich Caesar Romaine Side Salad Kidney Beans Cinnamon Apple Slices Fresh Watermelon Pita Chips, Hummus, & Vegetables Turkey Bacon Ranch Crispy Chicken Popper Salad w/ Crackers & Fresh Red Pepper Strips Chickpea Salad Sunny Apple Salad Raisins Chef Salad Ham, Cheddar, Crispy Chicken Salad w/ Mozzarella, Crackers & Turkey & Cheese on Italian Pasta Salad w/ Fresh Vegetables Green Peas Chilled Tropical Fruit Apple Juice Chicken Caesar Salad w/ Ham & Cheese Hoagie Vegetable & Hummus Potato Salad Sliced Strawberries Dried Cranberries K-12 on the Go Southwestern Homemade Black Bean Brownie Chicken & Waffle

5 This month s food focus is Leafy Greens! Did You Know? What has more vitamin C than an orange? More calcium than a glass of milk? And more iron than beef? The answer is kale, along with many other leafy green vegetables. Leafy greens are nature s vitamin pills and cheaper too! These inexpensive veggies are packed full of amazing things for our bodies. They are great sources of vitamins A, C, E and K, as well as minerals like calcium, iron, zinc and magnesium. Try mixing together a few different greens in your salads like romaine, kale, and spinach. No matter which green you are choosing, always look for firm, dark green leaves that are free from yellow spots or browning. Keep in mind that greens cook down considerably, so a 1 2 cup portion of cooked greens (equivalent to a serving of vegetables) is equal to about 2 cups of raw greens. No advance registration necessary! All students are welcome every day! Chartwells new Food and Nutrition Guidelines make it easier than ever for students to make healthy food and beverage choices at school. Our guidelines: Provide more deeply colored, nutrient dense, and fiber rich fruits and vegetables, such as sweet potatoes, spinach, peaches, broccoli, and beans Provide more whole grain foods, such as brown rice and whole wheat Encourage lean proteins including vegetarian and plant basedreduce unhealthy fats, sodium, and sugar Continue Chartwells dedication to earth and community friendly practices by serving hormone free milk, poultry products without the routine use of antibiotics, sustainable seafood, cage free shell eggs, and locally grown produce To learn more about Chartwells go to