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By Nicole Spain, Registered Dietitian
Summer is slowly changing into fall and throughout the month of October, you’ll see your school transition to our new Fall-Winter menu. In the newest edition, you’ll find more hot cooked meals served at breakfast and lunch. We will be featuring a few recipes from our cook’s contests including Fiesta Beef Potato Skins, Stuffed Pepper Soup, Cauliflower Gratin and Cheddar Chicken & Broccoli.
We’re also excited to share that we will be offering a new cracker: The Champ Cracker! It’s a whole-grain cracker that will pair nicely with soups, chili and stews.
You’ll also find clementines coming back onto the menu as citrus season draws near. Not only do they taste like a burst of sunshine on a cold winter day, but they will also give the kids a boost of vitamin C to help fight off illness!
A few of the kids’ all-time favorites will be back on the menu such as Turkey Ham & Potato Casserole, Chicken Parmesan and Golden Apple Oatmeal!
Try the Chicken Parmesan Casserole at home!
Yields 4-6 Servings
Breadcrumbs ½ cup
Spaghetti Sauce 1 jar (24 oz)
Salt & Pepper To Taste
Garlic Powder, Basil, Oregano To taste