Introducing Our Fall/Winter Menu

By Nicole Spain, Registered Dietitian

Over the month of November, you’ll see a transition to our Fall/Winter menu. In the newest edition of the menu, 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, Vegan Stuffed Pepper Soup, Cauliflower Gratin and Cheddar Chicken & Broccoli. 

We’re excited to share that we will be offering a new cracker:  The Champ Cracker!  It’s a whole grain flat buttery 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 with cold and flu season – especially important this year! 

As we continue to offer meatless Mondays, you’ll find a few new vegetarian options including West India Channa and Penne with “Vegan” Meat Sauce, where we’ll be featuring a soy-based meatless crumble.  In addition, some of the kids’ all-time favorites will be back on the menu such as Turkey Ham & Potato Casserole, Golden Apple Oatmeal, and Chicken Parmesan Casserole!  You can even try this one at home! 

Chicken Parmesan Casserole

                        Yields 4-6 Servings

Diced or shredded Chicken (pre-cooked)             1 pound

Shredded Mozzarella Cheese                                 8 oz

Grated Parmesan Cheese                                       1 cup

Bread crumbs                                                            ½ cup

Spaghetti Sauce                                                        1 jar (24 oz)

Salt & Pepper                                                            To Taste

Garlic Powder, Basil, Oregano                                To taste

Cooking Instructions:

1. Preheat oven to 375 degrees F (350 for convection oven).
2. Combine chicken and spaghetti sauce together with spices (as desired) and place in a casserole pan.
3. Sprinkle bread crumbs on top.Followed by cheeses.
4. Cover with foil and bake for 30 min.
5. Remove foil and continue to bake for 10-15 min or until internal temperature reaches 165 F.

Serving Suggestions:

• Serve with spaghetti or your favorite shaped noodle
• Add some veggies such as, broccoli florets or zucchini to spruce it up!