Introducing Fall/Winter Menus for 2021-2022

Summer has transitioned into fall, and soon you’ll see new menus at your school.  In the newest edition of the Fall/Winter Menu 2021-22, you’ll find more veggie-forward meals at lunch and breakfast.  These are indicated with the Veggies: Early & Often campaign logo.  As your school continues with their commitment to Partnership for a Healthier America, they will serve more vegetables to your children.

You’ll see some new products including Hummus, Whole Grain Cornbread and Whole Grain Macaroni & Cheese.  We will be featuring new recipes from some of our cooks including Tandoori Chicken, Chickpea & Cauliflower Curry, Mongolian Beef & Broccoli, and Beef Stroganoff. 

As the citrus season draws near, you’ll see more clementines and fresh oranges featured on the menu.  Not only do they taste like a refreshing burst of sunshine on a cold winter day but they will also give the kids a boost of vitamin C to help with cold and flu season.  

We hope that the kids 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 Pot Pie and Fresh Harvest Apple Chip Dip! 

Try this one at home!

Turkey Ham & Potato Casserole
Serves 4-6

Ingredients:

1 lb diced turkey ham (pre-cooked)

½ lb shredded cheese

1 ½ lb hash browns

1 can (10/5 oz) cream of mushroom soup, low-fat

½ C milk

Salt/Pepper (to taste)

1 tbsp flour

Cooking Instructions:

1. Preheat oven to 375 degrees F (350 for Convection oven). Spray baking pan with non-stick spray.
2. Place layer of turkey in bottom of a baking pan.
3. Cover turkey with layer of shredded cheese.
4. Place layer of hash browns on top.
5. Mix together milk, salt, pepper, and soup.
6. Whisk in flour and cook, stirring constantly.  Once thickened, pour over hash browns.
7. Cover and bake for 45-55 minutes until center temperature reaches 165 degrees.