2015 May Green Menu - Nutrition Services
D-3 contains peanuts SAINT PAUL PUBLIC SCHOOLS locallysourced MAY 2015 ELEMENTARY LUNCH MENU meatless dig my Did youI know? farmer Strawberries are the Wellness Week May 4-8 Saint Paul Public Schools is celebrating whole body wellness in all schools! Take a look at each day’s focus: •Mindful Monday: Take a really deep belly breath, hold it for 5 seconds, release until your lungs are totally empty, repeat and de-stress! •Try It Tuesday: A balanced diet is an important part of a healthy lifestyle. Increase your variety of fruits and vegetables by trying to eat a rainbow off of the Choice Bar. Put at least three different colors on your tray to make sure you’re getting all of the vitamins and minerals your body needs to be healthy. Try something new you’ve never had before! •Walk n’ Roll Wednesday: Wear your helmets or sneakers for National Bike/Walk to School Day! It’s a fun, environmentally friendly and healthy way to get to school. Whether you are on two wheels or two feet, take the active way to school or work! •Taste Test Thursday: Try the winning cold salad featured on the Choice Bar from the Recipe Contest! (Recipe on back) •Flash Mob Fit Friday: Take a short break and get your groove on to a new flash mob fave! Check out the Student Wellness website for more great ideas on staying healthy: http://wellness.spps.org/ BREAKFAST Egg & Cheese Tortilla Apple Wedges ! LUNCH NEW Philly Cheese Steak Sandwich Steamed Broccoli Pineapple Tidbits 1 only fruit that wear their seeds on the outside. BREAKFAST Zucchini Chocolate Chip Muffin Orange Wedges LUNCH Grilled Cheese Sandwich Caesar Salad EW! N Applesauce 4 BREAKFAST Cheesebread Pear LUNCH Beef or Vegetarian Tortilla Refried Beans Blueberries 5 Taco BREAKFAST Banana Chocolate Chip Muffin Pear LUNCH Cheese or Pepperoni Pizza Mixed Vegetables Applesauce BREAKFAST Cheesebread Orange Wedges LUNCH Chicken Patty on Bun ! Calico Beans NEW Pineapple Tidbits BREAKFAST Zucchini Chocolate Chip Muffin Orange Wedges LUNCH Chicken Corn Dog Roasted Sweet Potato Fries Mixed Fruit 18 BREAKFAST Cheesebread Pear LUNCH Hamburger on Bun Atomic Sauce NEW! Steamed Peas Apple Wedges 25 BREAKFAST Egg & Cheese Tortilla ! Nectarine NEW LUNCH Cheese or Pepperoni Pizza Steamed Broccoli Pineapple Tidbits 11 NO SCHOOL 12 19 26 BREAKFAST Mini Maple Pancakes Banana LUNCH Rotisserie Chicken Drumstick Homemade Cornbread ! Savory Carrots NEW ! Tropical Fruit Mix NEW BREAKFAST Turkey Sausage, Egg & Cheese Breakfast Burrito Kiwi LUNCH Italian Dunkers ! with Marinara Sauce NEW Marinated Vegetable Salad Banana BREAKFAST Blueberry Snack Bread Apple Wedges LUNCH Beef & Gravy over Mashed Potatoes Dinner Roll NEW! Steamed Peas Diced Peaches BREAKFAST Cheddar Cheese Omelet Apple Wedges LUNCH Pasta with Meat Sauce ! California Mix Vegetables NEW Banana BREAKFAST Blueberry Waffle Banana LUNCH Braised Turkey & Gravy over Mashed Potatoes French Bread Steamed Broccoli Fresh Strawberries BREAKFAST Smart Round Kiwi LUNCH Chicken Taco Tortilla Savory Black Beans Steamed Corn Apple Wedges BREAKFAST Mini Maple Pancakes Banana LUNCH Rotisserie Chicken Drumstick Vegetable Rice Steamed Carrots Blueberries 20 BREAKFAST Egg & Cheese Tortilla Kiwi LUNCH ! Beef Chili NEW ! Cheddar Crackers NEW Steamed Green Beans Banana 21 BREAKFAST Blueberry Snack Bread Apple Wedges LUNCH Turkey Sloppy Joe on Bun Or School Choice Sandwich Tater Tots Diced Peaches BREAKFAST Cheesebread Banana LUNCH Szechuan Chicken over Brown Rice Steamed Peas Mandarin Oranges 27 BREAKFAST Blueberry Waffle Apple Wedges LUNCH Meatballs & Gravy over Mashed Potatoes French Bread Steamed Green Beans Banana 28 BREAKFAST Turkey Sausage & Cheese Breakfast Pita Pocket Orange Wedges LUNCH Italian Dunkers with Marinara Sauce Caesar Salad Fruit Choice 6 13 7 14 8 15 ! NEW 22 29 D-3 MAY 2015 ELEMENTARY LUNCH MENU RECIPE CORNER Announcing the winner of the Cold Salad Recipe Contest: Jessica Kullander from Adams Spanish Immersion Elementary School! Featuring kohlrabi, apples, & carrots, this recipe is both healthy and delicious. Be sure to check out this refreshing and super crunchy salad on the Choice Bar during Taste Test Thursday, May 7. Thank you, Jessica, for sharing this great recipe with us! 4-6 servings INGREDIENTS • 1 large or 2 small kohlrabi, peeled & julienned • 1 large or 2 small apples, peeled & julienned • 1 carrot, peeled & julienned DAILY BREAKFAST FRESH VEGGIES SALAD GREENS BREAKFAST IS OFFERED AT NO COST TO ALL STUDENTS AT ALL LOCATIONS. APPLE KOHLRABI SLAW YIELD CHOICE BAR 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) (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 Dressing: • 1/2 cup plain yogurt • 2 tablespoons natural apple butter • 1 tablespoon apple cider vinegar • 1-2 tablespoons apple juice (for consistency) • salt to taste DIRECTIONS »Whisk » dressing ingredients together »Toss » dressing with julienned fruit and vegetables »Serve » cold. 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 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
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