November Menu 2013.pdf

7/27/2019 November Menu 2013.pdf

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Leave Lunch to Nutri-Serve!

D AI LY ALT E R N AT E S : C e r e al w / Y o g u r t C h i c k e n N u g g e t s

C h o o s e 1 E n t

r é e.

2 F r u i t s & 2 V

e g g i e s I n c l u d

e d

I n c l u d e s M i

l k C h o i c e

This instuon is an equal opportunity provider

Nachos Grandew/ Chips & Toppings

Hot Dog on a BunBuffalo Chicken Salad

Sides:Seasoned Corn

Broccoli Bites w/Dip

Wednesday-Nov 6

Spaghettiw/meat sauce

Buf.Chick SandwichSides

Cukes w/dipFruit Choice

Thursday-Nov 7

Pizza DippersTrix Yogurt & BageBuf. Chicken Salad

SidesVege-licious SaladCrunchy Carrots

Friday-Nov 8

Popcorn Chickenw/ WG Noodles

Grown-up Gr. CheeseChicken Caesar Salad

Sides:Rainbow Veggie MedleyCrunchy Carrots w/Dip

Monday-Nov 11

Meatball ParmesanOn a WG Torpedo

American HoagieTurkey Club Salad

Sides:Gotta Get Em Green Beans

Celery Sticks w/ Dip

Tuesday-Nov 12

CheesesteakOn a WG Torpedo


Sides:Swirly Curly Fries

Broccoli Bites w/Dip

Wednesday-Nov 13

Taco Twinsw/ Toppings

Cheeseburger on a BunChef Salad

Sides:Crazy Corny Succotash

Cukes w/Dip

Thursday-Nov 14

French Bread PizzaBy the Slice

Chick. Ranch BLT WrapBuffalo Chicken Salad

Sides:Tomato & Mozzarella Sala

Seasoned Peas

Friday-Nov 15

Chicken PattyOn a WG Bun


Sides:Easy Cheesy BroccoliCrunchy Carrots w/Dip

Monday-Nov 18

Popcorn ChickenW/WG Dinner roll

Italian HoagieTurkey Club Salad

Sides:Swt Potato Fries


Tuesday-Nov 19

French Toast Sticksw/ Turkey Sausage


Sides:Tator Tots-Hot Cinn Apples

Broc Bites w/Dip

Wednesday-Nov 20

Hot Turkeyw/ Stuffing

Cheeseburger on a BunChef Salad

Sides:Mega Mashed PotatoesCukes w/Dip – Pudding

Thursday-Nov 21

Pizzeria PizzaBy The Slice

Chick. Ranch BLT WrapGarden Sal w/ Egg/Chees

Sides:Caesar Salad w/ Spinach

Corn Salad

Friday-Nov 22

Mini Pancakesw/ Turkey SausageGrown-up Gr. CheeseChicken Caesar Salad

Sides:Hash Brown—Fruit Parfait

Crunchy Carrots w/Dip

Monday-Nov 25

Personal PizzaBy The Slice

American HoagieTurkey Club Salad

Sides:Mixed Greens SaladCelery Sticks w/ Dip

Tuesday-Nov 26

All Beef Hot dog On a WG Roll Cheeseburger

Antipasto Salad Sides

Broccoli TreesCukes mw/Dip

Wednesday-Nov 27

Myth or Fact?Turkey Makes You Tired?

It’s not the turkey it’s fromeating too much!

When you eat too much toofast your body has no time

to tell your mind it’s full.

Thursday-Nov 28

Post-Thanksgiving:Plan something active aa family to burn some o

those turkey calories!

Friday-Nov 29

Lunch Prices: Regular Lunch $3.25~ Extra Entrée: $1.50 ~ Milk: $0.50Food Service Director: Debbie Spasari ~ [email protected] ~ Phone: 856-692-8537 *Menu subject to change

Chicken PattyOn a WG Bun


Sides:Zanyi Veg Medley

Cukes w/Dip

Monday-Nov 4

Cheeseburger w/Onion RingsAmerican Hoagie

Turkey Club Salad

Sides:Criss-Cross Waffle Fries


Tuesday-Nov 5

N o v e m b e r

E l e m. L u n

c h M e n u

St. Mary School

Fruit: Assort. Fresh/Cupped/Juice Offered Daily

Fun Days are Highlighted! (Nov 21 & 2



Got Milk?

Included with Lunch Purchase

Milk is one of the best sources of Calcium &Vitamin D. This is essenal for healthy bone

growth & development! Skim White, Chocolate & Strawberry, 1% White, Lactaid

Love the Crunch?

Each day we oer a dierent vegetable fresh from

the Veggie Patch served daily w/ranch or hummus!Did you know?!?

Vegetables lose some nutrients when cooked.Another reason to love the crunch!

Our Veggie Lineup: Monday: Baby Carrots Tuesday: Celery Scks

Wednesday: Broccoli Bites Thursday: Cucumbers

Friday: Corn Salad S t a y H ydr a ted !

More than half of your body is water!

Drink Choices

Milk Carton

Water

Switch

Prices

$ 0.60

$ 0.60

$ 1.25

Ai m f o r 6 g l as s e s a d ay !

St Mary School~ Lunch Menu -page 2

SnackHealthy ~ In Moderation after a Balanced Lunch

Assorted Chips

Baked Snacks

$ 0.75

$ 1.00

Soft Pretzel

Ice Cream

$ 0.75

$ 1.00

Cookies

3 Cookies

$ 0.35

$1.00

Check out the school

website for a lisng of

nutrionals and allergy info!

Nov 21: Thanksgiving Preview- Why should

Thanksgiving be only one day a year? Enjoy a Thanksgivingpreview the Thursday before Thanksgiving. Sasfy yoursweet tooth with our creamy Harvest Pudding ~ you will

never guess the hidden vegetable– Sweet Potatoes!

Nov 25th: Naonal Parfait Day –Enjoy a sweet fruit parfait withthe purchase of a lunch!Parfaits are a simple, fun &healthy treat for kids. Let yourkids layer their favorite fruitswith yogurt and granola or cereal. Makeit a dessert by using light whipped cream& sprinkles. When kids are involved in thepreparaon process they are morelikely to taste the product! Put it in a

fun glass to make it fun to eat!

Harvest Puding

No vem ber F un D a y s

(Highligh ted on Menu )



Balloons for a

Balanced

Lunch

Our nutrition education involves the healthy marketing of our serving line.To teach the concept of balance to our elementary-aged customers we use the concept

of Balloons for a Balanced Lunch. Each balloon represents a different food group.

Blue is milk, Red is fruits, Green is vegetables, Yellow is grain, Purple is protein.

A lunch tray with every color balloon is a healthy one!

N ut r i o n T i p o f t he M o nt h Ar e y o u H u ng r y o r T hi r s t y ? D i d y o u k no w t hat t he bo d y o e n mi s t ak e s hung e r f o r t hi r s t ? T o

d e t e r mi ne w hat y o ur bo d y i s r e al l y

c r av i ng s t ar t o w i t h at l e as t an 8

o z g l as s o f w at e r and t he n s e e i f y o u s l l f e e l hung r y !

St Mary School - Nutrition Inspirationpage 3

We call it our…

Nutrition Intuition

In 1987, Registered Dietitian Karen Fynan built a company based

on the principles of Nutrition & Service naming her company Nutri-ServeFood Management to reflect these beliefs. Nutrition has always been atthe forefront of menu planning with the goal of creating a serving line thatteaches our customers about healthy meals. We believe our exponentialgrowth to 83 districts over the last 25+ years is a result of our commitment to serve tasty and healthy meals to our customers.

Nutri-Serve’s Corporate Dietitian, Kristen Mueller, RD, workscollaboratively with our leadership team to plan our monthly menus andprovides nutrition support and education to students, athletes & schoolstaff.

Did you know?

App les are a

mem ber o f t he

rose fam i l y.

Appl es oat bec ause 25%

of t hei r v ol ume i s ai r !

Apple Fun Facts...

Arduou s App le s

– i t ta kes

energ y from 5 0 lea ves

to

produce one app le!

Strange But True!

T here are app les

t ha t ha ve an

a er tas te o f pears,

c i trus,

c innamon, c lo ves, coconu t

,

s tra w berr ies, grape

s and e ven

p ineapp le!

F r u i t o f t h e M

o n t h

A p p le

Naonal T ake a Hike Day s Sunday, Nov 17 It is impor t ant t o r ec ogniz e t he v alue of phy sic al ac t iv it y c ombined w it h nut r it ion f orov er all healt h. Nat ional T ak e a Hik e Day isa gr eat r eason t o get ac t iv e as a

f amily and admir e t he c hange of seasons! 1 hour of hik ing bur ns mor e t han 30 0 c alor ies ( f ac t or s inc lude w eight / int ensit y ).

Fruit or Veggie? Scient ically t omat oes art he f r uit of t he t omat o planhow ev er t hey ar e a v eget abw hen it comes t o cook ing.

Tomato Funnies W hat did t he macar oni say t o t he t omat o? D on’ t g e t s a u c y w i t h me ! ow that’s some Teamwork! W ant t o r ipen y our t omat oes quicker ? St or e t hem w it h APPLES! T he et hy lene g as r eleased by apples causes t omat oes t o r ipe

n quicker . *W e use t omat oes in salads and f eat ur e t hem in t he t omat o and mozzar ella salad!

Vegetable

or Fruit

V e ggi e o f t h e M o n t hT o ma t o

Seasonal apples featured this month:

Red Delicious, Empire, Gala



St Mary School

Menu Descriptions-page 4

Grown-up Grilled Cheese We take the traditional grilled cheese to a whole new level! With

American, mozzarella & cheddar cheeses all melted on whole grain whitebread with a slice of turkey bacon— you will be loving grilled cheese for years to come!

* Southwest Turkey Salad

Rachael Ray sure does know how to get kids to eat salad! Diced roastedturkey seasoned with pepper, dried cilantro & Cajun spice on top of tomatoes, cucumbers, cheddar cheese, crunchy noodles, turkey bacon. We recommend light ranchdressing! All salads on this menu are made from a mixture of spinach and other greens!

American & Bacon on Whole Grain Pretzel Roll

Pretzel buns are the trendy new way to make one awesome sandwich. Pretzel sandwiches are featured atsome of the most popular food service establishments frequented by our young customers. American &turkey bacon on a whole grain sounds like the perfect healthy school lunch modification!

Chicken, Ranch BLT WrapBreaded chicken tossed in ranch dressing wrapped up in a whole grain tortilla with lettuce, tomato andturkey bacon.

Turkey Club Salad

With our younger customers simple is best! This salad is deli turkey, turkey bacon, tomatoes, croutonsserved over a bed of mixed greens served with a soft breadstick. It tastes great with any dressing!

Bacon, Egg & Cheese on a Pretzel Bun

We know kids love breakfast so why not try a breakfast pretzel roll. We use an egg patty, turkey baconand cheese on a whole grain pretzel roll.

* Cheesy Mac and Trees

A creative Rachael Ray idea to sneak in some extra veggies for our young customers. We add broccoli inwith our traditional whole grain mac and cheese. All the kids notice is its cheesy delicious -ness!

Bloomin Onion Burger w/ Cheese & an Onion Ring

We added some western style to the traditional cheeseburger. We add an onionring for an extra bit of crunch and flavor!

Sides: Maple Sweet Potato Cubes – Think roasted sweet potatoes with a touch of maplesyrup and brown sugar. Sweet potatoes can be a tough sell with a stronger flavor than their white potato counterpart. Some sweetness helps to balance this out!

Easy Cheesy Broccoli Bake – broccoli baked in olive oil topped with cheese

Cauliflower Popcorn – cauliflower baked in olive oil and topped with cheese

Beanie Cookie – It may look and taste like a snickerdoodle but these cookies havea serving of refried beans!

Harvest Pudding – We sneak in a serving of sweet potatoes by mixing in vanillayogurt and spices. It’s a fun thanksgiving dessert/veggie!

Entrée DescriptionsSome Insight Into Our Menu Magic….

*Menu choices inspired by Rachael Ray post

on www.schools.healthiergeneration.o

Look f or t hese c ool new menu i t ems t hr oug hout t he sc hool y ear !!

November Menu 2013.pdf

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