LUNCHROOM NEWS

The Lunch Fees for 2011-2012 are : Full-$2.25, Reduced Lunch-$0.40, Milk-$0.40, and Extras-$1.25

Please send lunch fees on the first day of the school week in an envelope with the student's name, grade, amount being paid and the days you are paying for.  Students are allowed to charge one lunch per week that must be paid the following Monday.  Unpaid charges will result in the student receiving a "Nutritious Lunch" which consists of a carton of milk and a nutrition bar.

Breakfast will be provided again this year at no cost to students beginning on the first day of school. 
Studies have shown that when you miss breakfast your metabolic rate slows down and causes you to become hungry and have less energy throughout your day.

Students will also receive a fresh fruit/vegetable snack during the week, thanks to a grant that provides funds for healthy snacks

Note to Parents: Teachers and Staff cannot and will not heat up students packed lunches.  We have a strict time schedule for serving lunches and eating lunch.  It is not possible to accommodate students who bring food that must be warmed up for lunch.  Please be advised that if you send your students with a lunch that needs to be warmed up, it will not be warmed up.  Thank you for your understanding.

Healthy Food Recipes

Pizza Spaghetti
Prep: 20 min    Cook: 30 min.

Ingredients

• 1/2 pound lean ground beef (90% lean)
• 1/2 pound Italian turkey sausage links, casings removed, crumbled
• 1/2 cup chopped sweet onion
• 4 cans (8 ounces each) no-salt-added tomato sauce
• 3 ounces sliced turkey pepperoni
• 1 tablespoon sugar
• 2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
• 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
• 9 ounces uncooked whole wheat spaghetti
• 3 tablespoons grated Parmesan cheese

Directions

• In a large nonstick skillet, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain.
• Stir in the tomato sauce, pepperoni, sugar, parsley and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. Meanwhile, cook spaghetti according to package directions.
• Drain spaghetti; toss with sauce. Sprinkle with cheese. Yield: 6 servings.

Turkey Sloppy Joe
Prep Time: 30 min.    Cook Time: 15 min.

Ingredients

• 1 tablespoon(s) olive oil
• 4 carrots, coarsely grated (2 cups)
• 1 medium onion, minced
• 1 clove(s) garlic, minced
• Coarse salt and ground pepper
• 3 tablespoon(s) tomato paste
• 3/4 pound(s) ground turkey (93% lean, dark meat)
• 1 can(s) (28 ounces) crushed tomatoes
• 2 tablespoon(s) dark-brown sugar
• 1 tablespoon(s) cider vinegar
• 1 teaspoon(s) Worcestershire sauce
• 4 whole-wheat hamburger rolls, split

Directions

1. In a large saucepan, heat oil over medium; add carrots, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.
2. Add tomato paste and cook, stirring, 1 minute. Add turkey; cook, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes.
3. Add tomatoes, sugar, vinegar, and Worcestershire sauce. Cook, stirring occasionally, until slightly thickened, 12 to 14 minutes. Serve on whole-wheat rolls.  Serves 4.

Technicolor Vegetable Pizzas
Preparation time: 20 minutes

3 cups frozen mixed vegetables with mushrooms
5 slices Italian bread (1 oz. slices; each ~ 1” thick and 5” long)
1 tablespoon olive oil
½ cup prepared pizza sauce
1 cup finely chopped tomato
½ cup very finely diced onion
1 tablespoon dried oregano leaves
1 teaspoon garlic powder
2 ½ tablespoons grated Parmesan cheese

Instructions:  Pre-heat oven to 350º F and place oven rack in middle-high position. Microwave frozen vegetables, then pat dry.  Brush all bread slices lightly with oil and spread each with ~ 1½ tablespoons sauce. Combine all vegetables in a medium-sized bowl. Carefully spoon vegetable mixture equally onto bread slices. Sprinkle with oregano and garlic powder and then with cheese. Bake about 5-7 minutes, until bread is brown on the edges and all vegetables are piping hot. Serve immediately.  Serves: 5
 

Zucchini Cupcakes with Maple Cream Cheese Frosting

Zucchini Cupcakes

1 1/2 cups unbleached all-purpose flour, or whole wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 cup granulated sugar
1/2 cup brown sugar
1 sticks unsalted butter, melted
2 eggs
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 cup finely grated zucchini

1. Preheat the oven to 325 degrees. Line a standard size muffin pan with 12 paper liners. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside. In a large bowl, whisk together the sugars and butter. Add in eggs, one at a time, incorporating well after each addition. Stir in vanilla, sour cream and zucchini.

2. Fold dry ingredients into the zucchini mixture, and divide evenly among muffin liners. Bake for 20-25 minutes, or until a toothpick inserted in the center cupcakes comes out clean. Let cupcakes cool in pan for about 10 minutes, then carefully remove from pans.

Maple Cream Cheese Frosting

1 stick (8 tablespoons) unsalted butter, at room temperature
8 ounces cream cheese at room temperature
2 cups powdered sugar
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract

Mix all ingredients together with an electric mixer until smooth. Refrigerate until ready to use.

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