New Grow Fit Fall/Winter Menu for 2022-2023

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!

We have added a few new products including Rice and Corn Chex cereals, Chicken & Veggie Dumplings, and Teriyaki Baked Fish. We are also featuring new fall recipes including Apple Blueberry Bake, Tex-Mex Beans, Chicken Ratatouille, Philly Cheesesteak Sandwiches, and Organic Pesto Pasta, Peas & Chickpeas.

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 Winter Baked BBQ Chicken, Turkey Ham & Potato Casserole, Florentine Mini Cheese Ravioli and Organic 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

Ingredients:

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

Directions:

1. Preheat the oven to 350 degrees. If you’re using a convection oven, drop it down to 325 degrees.
2. Place vegetables and chicken in a roasting pan, then drizzle with oil.
3. Add herbs, salt, and pepper.
4. Cook for 30-40 minutes, stirring every 10 minutes until softened.