January Elementary School Menu South Brunswick schools A full student lunch includes choice of entrée, TWO vegetable/fruit side dishes, and milk. Students must take a fruit or vegetable or the meal will be charged as an A LA CARTE item. Menu subject to change based on availability. Monday Tuesday Wednesday Thursday Friday 5 French Toast Sticks Egg Patty Turkey Sausage Links Strawberry/Blueberry Topping Tater Tots Roasted Sweet Potatoes 12 6 7 8 Grilled Cheese Tomato Soup Baked Potato Wedges Fruit milk Turkey Franks Potato Wedges Roasted Corn Baked Beans Fruit milk Pizza Dippers Marinara Dipping Sauce Candied Carrot Coins Fruit milk 15 9 BAGGED LUNCH Chicken PATTY OR CHEESE ON A BAGEL BABY CARROTS Fruit milk 16 13 14 Burger Bar Egg, cheese & Turkey Sausage skillet frittata Tater tots Mashed Sweet Potato Fruit milk Rotini pasta Marinara sauce Meatballs Green Beans Wg garlic bread Fruit milk 19 NO SCHOOL Martin l. king jr. day 26 Colby Cheese & egg omelet on a whole grain biscuit Hash brown patty Sweet Potato Fruit/milk 20 Beef hamburger Or Cheese burger (beef) Lettuce /Tomato Red Onion Baked Potato Wedges Fruit/milk Cheese Pizza Hand Tossed Cool Broccoli florets Tomato Salad Fruit milk Chicken nuggets Or Trout treasures Whole Grain Dinner Roll Seasoned Corn Oven Baked Fries Fruit milk 21 22 23 Seasoned Chicken or Turkey Taco Meat Refried beans Shredded cheddar cheese Tomato Salsa Fruit milk Pizza Dippers Marinara Dipping Sauce Candied Carrot Coins Fruit milk Orange Chicken Brown Fried Rice Stir Fried Vegetables Garlicky Broccoli Fruit milk 28 29 30 Chicken nuggets Or Fish sticks Whole Grain Dinner Roll Seasoned Corn Oven Baked Fries Fruit milk Twin tacos Spaghetti Marinara sauce or Italian Meat Sauce Green Beans WG garlic toast Fruit milk 27 BAGGED LUNCH Chicken PATTY OR CHEESE ON A BAGEL BABY CARROTS Fruit milk Burger Bar Beef hamburger Or Cheese burger (beef) Lettuce /Tomato Red Onion Baked Potato Wedges Fruit/milk Cheese pizza Cool Broccoli florets Candied Carrot Coins Fruit milk ALTERNATES MONDAY – Turkey & Cheese Wrap TUESDAY – Sun Butter & Jelly WEDNESDAY- Chicken Patty on aBun THURSDAY – Chicken Caesar Salad FRIDAY – Muffin Fun Lunch Available Daily: Cereal Fun Lunch Yogurt fun Lunch Nacho Fun Lunch JANUARY’S FOOD FOCUS – HERBS & SPICES Herbs and spices are plants or plant parts that are used during cooking to enhance the flavor of A prepared dish. Some herbs and spices you may be familiar with are: oregano, parsley, rosemary, Thyme, bay leaf, mint. They can be use dry or fresh. Ground spices lose their aroma quickly So it’s important to store in an airtight container and in a cool place for up to 6 months. Besides being delicious, herbs & spices have some interesting health benefits. Both ginger & cayenne pepper are for digestion, while thyme and nutmeg can Calm the stomach. Garlic, cinnamon and other have been shown to have antioxidant properties which can help prevent cell damage. FUN FACTS; A ½ TEASPOON OF DRIED HERBS WILL EQUAL 1 TEASPOON OF FRESH HERBS WHEN COOKING. FRESH HERBS SHOULD BE ADDED AT THE END OF COOKING BECAUSE THEY ARE DELICATE AND WILL BREAK DOWN IN HOT FOOD. THIS MONTH’S RIDDLES What did the chef who was running late need more of? What part of the plant does a cinnamon stick come from? SEE Below for the answers Are you celebrating a special event? Let Us Help You…. We can offer low-fat Reduced- sugar cupcakes, fruit cups and other Healthy snacks. By the way, your child is FREE! Call (732) 329-1043 ext. 3019 Or E-mail [email protected] Chartwells 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 based Reduce 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 www.EatLearnLive.com Go to ChooseMyPlate.gov for online personal wellness resources for you and your family. Questions or comments? Email Executive Chef TJ Gaetano [email protected] The School Lunch Program is operated in accordance with U.S. Department of Agriculture policy which does not permit discrimination because of race, color, sex, age, handicap or national origin. Any person who believes that he or she has been discriminated against in any U.S.D.A. activity should write to the Secretary of Agriculture, Washington, D.C. 20250. (A) THYME (B) THE BARK
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