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In the latest edition of the Fall/Winter menu, we have included more veggie forward snacks and meals. As our schools continue their Veggies: Early & Often commitment, they will serve more vegetables to their students - helping them foster a love of vegetables at a young age!
There are also a few new products including Rice and Corn Chex cereals. We are featuring new fall recipes including Apple Blueberry Bake, Tex-Mex Beans, Chicken Ratatouille, and Philly Cheesesteak Sandwiches.
As the citrus season draws near, there will be more clementines and fresh oranges featured on the menu. Not only do they taste like a burst of sunshine on a cold winter day, but they will also provide students with a boost of vitamin C to help with cold and flu season.
We hope that students will be inspired to try our new items and excited for some of their all-time favorites to be back on the menu such as Turkey Ham & Potato Casserole, Chicken Parmesan and Fresh Harvest Apple Chip Dip!
Try our new Chicken Ratatouille recipe at home this fall! This recipe pairs nicely with a whole grain crusty bread that you can use to soak up some of the sauce.
One Pan Chicken Ratatouille, Serves 4-6
2 lbs. chicken breast, cubed
1 medium onion, diced
1 green pepper, diced
¾ lb. tomatoes, chopped
1 medium zucchini, diced
1 Tbs. avocado or olive oil
½ tsp. oregano
¼ tsp. dry thyme
¼ tsp. dry parsley
¼ tsp. dry basil
Salt and pepper, to taste