D-F
contains
peanuts
SAINT PAUL PUBLIC SCHOOLS
locallysourced
APRIL 2015 ELEMENTARY LUNCH MENU
meatless
Did youI dig
know?
my
One mandarin farmer
orange (or 1/2
cup serving) provides about
1
NO SCHOOL
2
NO SCHOOL
3
NO SCHOOL
40% of your recommended
vitamin C intake.
BREAKFAST
Zucchini Chocolate Chip
Muffin
Pear
LUNCH
Cheese
or Pepperoni Pizza
Steamed Corn
Mixed Fruit
BREAKFAST
Cheesebread
Kiwi
LUNCH
Turkey Sloppy Joe
on Bun
Tater Tots
Orange Wedges
BREAKFAST
Pineapple Sunshine Muffin
Cara Cara Wedges
LUNCH
Chicken Corn Dog
Baked Beans
Pineapple Tidbits
BREAKFAST
Cheesebread
Tangerine
LUNCH
EW!
Beef & Gravy N
over Mashed Potatoes
French Bread
Steamed Carrots
Strawberries
6
Did you know that kids and teens
are supposed to get 60 minutes
of physical activity at least five
days a week? In addition to a
healthy diet, being physically
active is important to overall
well-being. It can even help you
at school! By exercising 60 minutes
a day, you can:
•Increase concentration and focus
•Improve classroom attendance
and behavior
•Boost academic performance
Ask your teacher for a short activity
break before a big test to boost
your focus! For ideas, check out:
http://wellness.spps.org/active_
classroom
13
BREAKFAST
Gingerbread Muffin
Orange Wedges
LUNCH
Pasta with Meat Sauce
Steamed Broccoli
Diced Peaches
20
BREAKFAST
Zucchini Chocolate Chip
Muffin
Cara Cara Wedges
!
NEW
LUNCH
Italian Wedding Soup
Focaccia Bread
Steamed Green Beans
Applesauce
27
7
14
BREAKFAST
Cheesebread
Pear
LUNCH
Hamburger on Bun
Sweet Potato Fries
Applesauce
21
BREAKFAST
Cheesebread
Pear
LUNCH
Turkey Hot Dog on Bun
Steamed Carrots
Blueberries
28
BREAKFAST
Mini Maple Pancakes
Banana
LUNCH
Rotisserie Chicken Drumstick
Vegetable Rice
Steamed Green Beans
Blueberries
8
BREAKFAST
Egg & Cheese Tortilla
Banana
LUNCH
Chicken Chow Mein with Bok
Choy over Brown Rice
Steamed Peas
Diced Pears
15
22
!
BREAKFAST
NEW
Turkey Sausage, Egg &
Cheese Breakfast Burrito
Orange Wedges
LUNCH
Braised Turkey & Gravy
over Mashed Potatoes
French Bread
Banana
9
BREAKFAST
Blueberry Waffle
Apple Wedges
LUNCH
Chicken Patty on Bun
Steamed Mixed Vegetables
Banana
16
23
BREAKFAST
Mini Maple Pancakes
Banana
LUNCH
Rotisserie Chicken Drumstick
Sofrito Rice
Steamed Green Beans
Orange Wedges
BREAKFAST
Turkey Sausage & Cheese
Breakfast Pita Pocket
Kiwi
LUNCH
Pulled BBQ Turkey on Bun
Tater Tots
Banana
BREAKFAST
Cheddar Cheese Omelet
Banana
LUNCH
Sesame Chicken
over Brown Rice
OR Chicken Nuggets
Steamed Peas
Pineapple Tidbits
BREAKFAST
Blueberry Waffle
Tangerine
LUNCH
Alaskan Pollock Fish Patty on Bun
Coleslaw
Banana
OR School Choice
29
BREAKFAST
Blueberry Snack Bread
Apple Wedges
LUNCH
Italian Dunkers
with Marinara Sauce
Steamed Broccoli
!
Mandarin Oranges NEW
30
10
17
NO SCHOOL
BREAKFAST
Smart Round
Apple Wedges
LUNCH
Beef or Vegetarian
Tortilla
Refried Beans
Mandarin Oranges
24
Taco
D-F
APRIL 2015 ELEMENTARY LUNCH MENU
STORY CORNER
Students showed off their cooking skills and wowed local celebrity judges February 20 at the 2nd Annual
Saint Paul Public Schools Culinary Competition, sponsored by the Family and Consumer Science Department.
Seven teams of middle and high school students partnered with culinary students from Saint Paul College
during the competition to demonstrate their expertise and knowledge of culinary skills.
Students made dishes featuring local Ferndale Market turkey tenderloins and InHarvest Minnesota-grown
wild rice. The panel of judges included local chefs, food producers and media personalities who chose a
team from Washington Technology Magnet as the competition champions. The winning dish featured a
grilled turkey tenderloin set atop a bed of Latin rice with chimichurri sauce and Parmesan crisp.
CHOICE BAR
DAILY BREAKFAST
FRESH VEGGIES SALAD GREENS
BREAKFAST IS OFFERED AT NO COST
TO ALL STUDENTS AT ALL LOCATIONS.
In addition to a daily hot entree or whole grain
baked good, items served daily may include:
Yogurt
String Cheese
Whole grain cereal
Whole grain graham crackers
100% orange or apple juice
Milk (skim, 1%, lactose-free)
QUESTIONS OR COMMENTS
Call 651-603-4950 or email [email protected]
2015 BOARD OF EDUCATION
TO RECEIVE A FREE OR REDUCED-PRICE MEAL APPLICATION
Call 651-603-4950 or visit ns.spps.org/free_reduced_application
Jean O’Connell, Director Mary Doran, Chair
Louise Seeba, Director
Keith Hardy, Vice Chair
Chue Vue, Director
Anne Carroll, Treasurer
John Brodrick, Clerk
Elona Street-Stewart, Director
Superintendent Valeria S. Silva
USDA and Saint Paul Public Schools are equal opportunity
providers and employers.
PRE-PAY FOR MEALS OR CHECK ACCOUNT BALANCES
Visit www.paypams.com
OUR MISSION
ALLERGEN NOTICE
We create and serve foods
that students get excited
about! Our “healthy hits”
are served with respect by
a caring staff effectively
managing resources.
Products have been made at the SPPS Nutrition
Center or locations where milk, eggs, soy, tree nuts,
peanuts, wheat, fish, and other ingredients are used.
For complete allergen and ingredient information,
visit spps.nutrislice.com or call 651-603-4950.
2014-15 PRICES
CONTACT US
(locally-grown
when available)
broccoli
carrots
celery
cucumbers
grape tomatoes
jicama sticks
onions
pea pods
pepper strips
zucchini sticks
romaine lettuce
spinach
ALTERNATE ENTREE
Students have the option
of choosing a fresh-made
sub sandwich on whole
grain French bread as the
lunch entrée each day.
MILK
Skim, 1%, chocolate
skim, lactose-free
INTERESTED IN WORKING FOR NUTRITION SERVICES?
Contact Indrotec at 612-977-1401
LUNCH BREAKFAST EXTRA MILK
$2.05
No cost
$0.50
$2.20
No cost
$0.50
$2.40
No cost
$0.50
No cost No cost
$0.50
$3.75
$2.10
$0.50
$3.75
$2.10
$0.50
PRE-K - 5
GRADES 6-8
GRADES 9-12
REDUCED-PRICE
CHILD GUEST
ADULT