School Lunch Menus (Grades K-8)

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 617 7.9% 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 641 5.5% 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 607 8.8% 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 605 9.4% 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 617 8.5% Sat Fat/Cal 0 Trans Fat 726 mg Sodium For more information contact 866-816-7313 or foodservice.pinnaclefoods.com

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 617 7.9% Sat Fat/Cal 0 Trans Fat 900 mg Sodium

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 347.02 87.37 9.71 0 90.19 50.38 14.54 15.25 3.55 4.34 196.64 0.14 744.55 235.70 0.27 Butternut Squash Soup 69.74 15.09 1.70 0.03 0.47 12.54 3.73 2.90 0.24 1.80 7441.46 16.17 33.62 56.13 0.70

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 641 5.5% Sat Fat/Cal 0 Trans Fat 888 mg Sodium

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 164.33 16.38 1.83 0 0 30.15 3.49 9.35 0.21 8.00 1013.76 15.27 136.16 73.96 3.32 Texas Waffle Toast 237.97 74.50 8.28 0 11.59 33.01 4.76 8.04 2.27 3.00 45.56 0 636.81 175.94 3.69

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 607 8.8% Sat Fat/Cal 0 Trans Fat 852 mg Sodium

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 173.34 41.54 4.68 0 9.75 29.18 5.01 6.08 2.33 4.02 113.35 0 206.28 41.28 1.81 Hummus 233.88 115.64 13.04 0 0 23.44 4.17 7.32 1.73 6.30 24.69 5.94 146.28 42.97 2.47

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 605 9.4% Sat Fat/Cal 0 Trans Fat 901 mg Sodium

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 283.04 95.89 10.65 0 19.19 35.42 6.17 11.62 3.54 3.84 1349.48 6.10 791.39 268.40 4.21 White Bean Salad 189.68 86.00 9.72 0 0 19.22 0.21 7.44 1.41 6.31 2.26 1.53 2.37 62.04 1.97

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 617 8.5% Sat Fat/Cal 0 Trans Fat 726 mg Sodium

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 487.36 203.98 22.66 0 60.92 45.36 21.88 26.55 4.39 3.85 5409.44 43.50 586.61 88.96 2.40

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 100286 Applesauce 100208 Vegetable Oil 100441 Beans Great Northern 100381 Cheese Slices 100036 Garbanzo Beans 110089 Diced Chicken 100101 Corn 100348 Baby Carrot Pouch 100982 Mixed Fruit 110233 *Please, conduct own nutritional analysis to accommodate variations in menu items. 12/7/2012 For more information contact 866-816-7313 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. 2012 Pinnacle Foods Group LLC