APRIL 2015 ELEMENTARY LUNCH MENU
D-F contains peanuts SAINT PAUL PUBLIC SCHOOLS locallysourced APRIL 2015 ELEMENTARY LUNCH MENU meatless Did youI dig know? my One mandarin farmer orange (or 1/2 cup serving) provides about 1 NO SCHOOL 2 NO SCHOOL 3 NO SCHOOL 40% of your recommended vitamin C intake. BREAKFAST Zucchini Chocolate Chip Muffin Pear LUNCH Cheese or Pepperoni Pizza Steamed Corn Mixed Fruit BREAKFAST Cheesebread Kiwi LUNCH Turkey Sloppy Joe on Bun Tater Tots Orange Wedges BREAKFAST Pineapple Sunshine Muffin Cara Cara Wedges LUNCH Chicken Corn Dog Baked Beans Pineapple Tidbits BREAKFAST Cheesebread Tangerine LUNCH EW! Beef & Gravy N over Mashed Potatoes French Bread Steamed Carrots Strawberries 6 Did you know that kids and teens are supposed to get 60 minutes of physical activity at least five days a week? In addition to a healthy diet, being physically active is important to overall well-being. It can even help you at school! By exercising 60 minutes a day, you can: •Increase concentration and focus •Improve classroom attendance and behavior •Boost academic performance Ask your teacher for a short activity break before a big test to boost your focus! For ideas, check out: http://wellness.spps.org/active_ classroom 13 BREAKFAST Gingerbread Muffin Orange Wedges LUNCH Pasta with Meat Sauce Steamed Broccoli Diced Peaches 20 BREAKFAST Zucchini Chocolate Chip Muffin Cara Cara Wedges ! NEW LUNCH Italian Wedding Soup Focaccia Bread Steamed Green Beans Applesauce 27 7 14 BREAKFAST Cheesebread Pear LUNCH Hamburger on Bun Sweet Potato Fries Applesauce 21 BREAKFAST Cheesebread Pear LUNCH Turkey Hot Dog on Bun Steamed Carrots Blueberries 28 BREAKFAST Mini Maple Pancakes Banana LUNCH Rotisserie Chicken Drumstick Vegetable Rice Steamed Green Beans Blueberries 8 BREAKFAST Egg & Cheese Tortilla Banana LUNCH Chicken Chow Mein with Bok Choy over Brown Rice Steamed Peas Diced Pears 15 22 ! BREAKFAST NEW Turkey Sausage, Egg & Cheese Breakfast Burrito Orange Wedges LUNCH Braised Turkey & Gravy over Mashed Potatoes French Bread Banana 9 BREAKFAST Blueberry Waffle Apple Wedges LUNCH Chicken Patty on Bun Steamed Mixed Vegetables Banana 16 23 BREAKFAST Mini Maple Pancakes Banana LUNCH Rotisserie Chicken Drumstick Sofrito Rice Steamed Green Beans Orange Wedges BREAKFAST Turkey Sausage & Cheese Breakfast Pita Pocket Kiwi LUNCH Pulled BBQ Turkey on Bun Tater Tots Banana BREAKFAST Cheddar Cheese Omelet Banana LUNCH Sesame Chicken over Brown Rice OR Chicken Nuggets Steamed Peas Pineapple Tidbits BREAKFAST Blueberry Waffle Tangerine LUNCH Alaskan Pollock Fish Patty on Bun Coleslaw Banana OR School Choice 29 BREAKFAST Blueberry Snack Bread Apple Wedges LUNCH Italian Dunkers with Marinara Sauce Steamed Broccoli ! Mandarin Oranges NEW 30 10 17 NO SCHOOL BREAKFAST Smart Round Apple Wedges LUNCH Beef or Vegetarian Tortilla Refried Beans Mandarin Oranges 24 Taco D-F APRIL 2015 ELEMENTARY LUNCH MENU STORY CORNER Students showed off their cooking skills and wowed local celebrity judges February 20 at the 2nd Annual Saint Paul Public Schools Culinary Competition, sponsored by the Family and Consumer Science Department. Seven teams of middle and high school students partnered with culinary students from Saint Paul College during the competition to demonstrate their expertise and knowledge of culinary skills. Students made dishes featuring local Ferndale Market turkey tenderloins and InHarvest Minnesota-grown wild rice. The panel of judges included local chefs, food producers and media personalities who chose a team from Washington Technology Magnet as the competition champions. The winning dish featured a grilled turkey tenderloin set atop a bed of Latin rice with chimichurri sauce and Parmesan crisp. CHOICE BAR DAILY BREAKFAST FRESH VEGGIES SALAD GREENS BREAKFAST IS OFFERED AT NO COST TO ALL STUDENTS AT ALL LOCATIONS. In addition to a daily hot entree or whole grain baked good, items served daily may include: Yogurt String Cheese Whole grain cereal Whole grain graham crackers 100% orange or apple juice Milk (skim, 1%, lactose-free) QUESTIONS OR COMMENTS Call 651-603-4950 or email ns@spps.org 2015 BOARD OF EDUCATION TO RECEIVE A FREE OR REDUCED-PRICE MEAL APPLICATION Call 651-603-4950 or visit ns.spps.org/free_reduced_application Jean O’Connell, Director Mary Doran, Chair Louise Seeba, Director Keith Hardy, Vice Chair Chue Vue, Director Anne Carroll, Treasurer John Brodrick, Clerk Elona Street-Stewart, Director Superintendent Valeria S. Silva USDA and Saint Paul Public Schools are equal opportunity providers and employers. PRE-PAY FOR MEALS OR CHECK ACCOUNT BALANCES Visit www.paypams.com OUR MISSION ALLERGEN NOTICE We create and serve foods that students get excited about! Our “healthy hits” are served with respect by a caring staff effectively managing resources. Products have been made at the SPPS Nutrition Center or locations where milk, eggs, soy, tree nuts, peanuts, wheat, fish, and other ingredients are used. For complete allergen and ingredient information, visit spps.nutrislice.com or call 651-603-4950. 2014-15 PRICES CONTACT US (locally-grown when available) broccoli carrots celery cucumbers grape tomatoes jicama sticks onions pea pods pepper strips zucchini sticks romaine lettuce spinach ALTERNATE ENTREE Students have the option of choosing a fresh-made sub sandwich on whole grain French bread as the lunch entrée each day. MILK Skim, 1%, chocolate skim, lactose-free INTERESTED IN WORKING FOR NUTRITION SERVICES? Contact Indrotec at 612-977-1401 LUNCH BREAKFAST EXTRA MILK $2.05 No cost $0.50 $2.20 No cost $0.50 $2.40 No cost $0.50 No cost No cost $0.50 $3.75 $2.10 $0.50 $3.75 $2.10 $0.50 PRE-K - 5 GRADES 6-8 GRADES 9-12 REDUCED-PRICE CHILD GUEST ADULT
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