Troy School District Elementary Lunch Menu · 7. Stir in basil. paisley and pepper. NUTRITION FACTS: 92 calories, 2.59g fat, 23mg sodium, 2.84g fiber • sodexo Our Annual Future

Troy School District Elementary Lunch Menu

1. Soft Pretzel withCheese Dipping Sauce

and Yogurt Cup 2. Cheesy Breadsticks &

Pizza Dipping Sauce3. Garden Tossed Saladwith Egg & Breadstick No School

1. Chicken Nuggets &Breadstick

2. Grilled CheeseSandwich

3. Garden Tossed Saladwith Egg & Breadstick

Fruit & Veggie Offerings: Mashed Potatoes and Gravy, Celery Sticks, Broccoli Buds, Baby

Carrots, Pineapple Tidbits, Orange Smiles, and Apple

1. Cheese orPepperoni Pizza

2. Soybutter and JellySandwich

3. Poppin Chicken Saladwith Breadstick

Fruit & Veggie Offerings: Mixed Greens, Baby

Carrots, Celery Sticks, Apple Slices or Banana

1. Fiesta Beef & CheeseNachos or Bean & Cheese

Nachos with Toppings2. Cheesy Breadsticks &

Pizza Dipping Sauce3. Chef Salad &

BreadstickFruit & Veggie Offerings: Fiesta Corn, Cucumber Slices, Baby Carrots,

Diced Peaches, Orange Smiles, Fresh Apple

1. Cheese QuesadillaShredded Lettuce and Salsa

2. Cheesy Breadsticks &Pizza Dipping Sauce

3. Peppi Pizza Salad& a Breadstick

1. Pancakes & Syrupwith Turkey Sausage or

Yogurt2. Grilled Cheese

Sandwich3. Classic Chef Salad

& a Breadstick

1. Popcorn Chicken &Dinner Roll


3. Classic Chef Salad& a Breadstick

Fruit & Veggie Offerings:Fiesta Corn, Celery

Sticks, Orange Smiles &Diced Peaches, Fresh

Apple, Cucumber Coins

Fruit & Veggie Offerings: Baby Carrots,

Applesauce, Mandarin Oranges, Celery Sticks

& Grapes

Students Attend AM OnlyFruit & Veggie Offerings:

Sweet Potato Fries, Mixed Greens,

Cucumber Coins, Baby Carrots, Orange Smiles

& Fresh Apple

1. Chicken Nuggetsand Breadstick


3. Peppi Pizza Salad& a Breadstick

Fruit & Veggie Offerings: Corn Niblets, Baby

Carrots, Broccoli Buds, Fresh Apple & Pineapple

Tidbits

Fruit & Veggie Offerings: Chick Pea Salad, Baby

Carrots, Grapes, Pineapple Tidbits, Fresh Apple

1. Turkey Hot Dog2. Cheesy Breadsticks& Pizza Dipping Sauce

3. Poppin’ Chicken Salad&Breadstick

Fruit & Veggie Offerings: Baked Beans, Mixed

Greens, Baby Carrots, Diced Peaches,

Apple Slices, & Frozen Fruit Sorbet



3. Poppin Chicken Salad &Breadstick


Carrots, Celery Sticks, Banana & Mandarin

Oranges



3. Chicken Caesar Salad& Breadstick

Fruit & Veggie Offerings: Mixed Greens, Baby Carrots, Cucumber Coins, Diced Pears,

Orange Smiles, Banana

Students Attend AM Only

Happy Thanksgiving!

No School

Thanksgiving Break No School

1. Chicken Tenderswith Dinner Roll2. Grilled Cheese

Sandwich3. Garden Tossed Saladwith Egg and BreadstickFruit & Veggie Offerings:

Sweet Potato Fries, Cucumber Slices, Baby Carrots, Orange Smiles, Fresh Apple & Pineapple

Tidbits

1. Cheese Lasagnawith Dinner Roll

2. Cheesy Breadsticks &Pizza Dipping Sauce

3. Chef Salad withBreadstick

Fruit & Veggie Offerings:Steamed Broccoli,

Mixed Greens, Celery Sticks, Diced Peaches,

Grapes, Frozen Fruit Sorbet



3. Chicken Caesar Saladwith Breadstick


Carrots, Celery Sticks Fresh Apple, Banana or

Pineapple Tidbits

Lunch PricesStudent Lunch Price $2.40 Reduced Lunch Price $0.40

A A La Carte Prices:Milk -$.35/Juice - $.50 Dasani Water - $.50

Free & Reduced Applications are available at

your school office, or call the Food Service Office @

248-823-5089


Students AttendAM Only

Available online: Monthly Menus Nutrition Information Carb Counts

Free & Reduced Applications & More!

https://troysd.sodexomy way.com/

Like our Facebook Page or follow us on Twitter

1. Baked ChickenDrumstick with

Mashed Potatoes and Gravy and a Biscuit

2. Cheesy Breadsticks &Pizza Dipping Sauce3. Classic Chef Salad

& a BreadstickFruit & Veggie Offerings:

Mixed Greens, Celery Sticks, Diced Pears, Orange

Smiles, Apple Slices

A student lunch consists of 5 components: Grain, Protein, Fruit, Vegetable, and Milk.

Students must select a minimum of 3 meal components, one of which must be a ½ cup of fruit or vegetable.

Entree items marked in green are Vegetarian.

Menu subject to change upon availability.

thanksgiving special!

Troy School District Elementary Breakfast Menu

No School

Happy Thanksgiving!

No School


Lunch PricesStudent Lunch Price $2.40

Reduced Lunch Price $0.40 A La Carte Prices:

Milk -$.35/Juice - $.50 Dasani Water - $.50

Free & Reduced Applications are available

at your school office, or call the Food Service Office @

248-823-5089


Available online:Monthly Menus

Nutrition InformationCarb Counts

Free & Reduced Applications & More!

https://troysd.sodexomy way.com/

Like our Facebook Page or follow us on Twitter

Cinna-Raisin Bagel with

Cream CheeseApple Slices

100% Fruit Juice1% or Skim Milk

Cheery Cheerios Cereal with a Yogurt Cup

Banana100% Fruit Juice1% or Skim Milk

Mini Blueberry Pancakes

Grapes100% Fruit Juice1% or Skim Milk

PowerfulPlain Bagel with Cream CheeseOrange Smiles


Mini Cinnamon Waffles

Apple Slices100% Fruit Juice1% or Skim Milk

MightyRice Chex

Cereal with aYogurt Cup


Scrumptious Strawberry Yogurt

with Graham CrackersGrapes


BrainyEgg & Cheese

BiscuitOrange Smiles


Mini Maple Pancakes

Orange Smiles100% Fruit Juice1% or Skim Milk

BrilliantBlueberry Muffin

with a Cheese StickApple Slices





Cream CheeseGrapes


Egg n’ Cheese Breakfast Burrito

Orange Smiles 100% Fruit Juice1% or Skim Milk

PowerfulPlain Bagel with Cream Cheese


Scrumptious Strawberry Yogurt

with Graham Crackers


MerryApple Cinnamon

Muffin with a Cheese Stick

Orange Smiles100% Fruit Juice1% or Skim Milk


Cream CheeseApple Slices




Why Should Children and Adults Eat More Plant-Based Foods?

Plant based foods like fruits, vegetables, whole grains and

beans can provide a variety of color, texture and taste to

your plate, and are also packed with important nutrients to

help prevent disease. They each contribute important fiber

to your daily diet which helps to fill you up and keep your

digestive system healthy. Eating plant-based foods has also

been shown to reduce the risk for heart disease, high blood

pressure and some cancers. In addition, the added vitamins

and minerals in these foods can help keep you energized

when properly added to a balanced daily meal plan.

Why do we struggle to get more plant-based foods into

our diets? For some people it's lack of familiarity and not

understanding how to incorporate them into a daily diet

routine. Consider some of the tips below to help you learn

how to add these nutrient-filled foods into your family's

meal plan. There are also issues of availability in different

seasons, as well as convenience. If fresh is not an option

for your family, try frozen fruits and veggies, canned fruits

in natural juices, or low-sodium canned vegetables and

beans as a healthy alternative.

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How To Build More Plant-Based Foods Into Your Menu

Adding more plant-based foods into your diet has never been easier. With access to recipes on the internet, as well as cooking videos and volumes of educational information on how to cook plant-based foods, there really are no excuses for not adding them to your diet. It may take a couple weeks to build them into your weekly routine, but it's the right thing to do for your health.

Try some of the following tips to get started:

1) Find recipes that interest your family.

2) Stock your freezer and pantry with frozen veggies and fruits, aswell as a variety of "low sodium" or "no salt added" vegetablesand beans.

3) Stock your pantry with fruits packed in natural juices.

4) Make sure you fill half of your plate with fruits and vegetables.

Check out these additional resources to help build plant based foods into your menus:

http://liftoffsplayground.com/parents.html

http://www.fruitsandveggiesmorematters.org/

http://www.mondaycampaigns.org/campaigns/meatless-monday/

Our foodservice facility prepares and ser,es some produ<ts which may <onto in ingredients identified as food allergens. For more information on food allergies, go to http:/ /www.loodallergy.org/.

www.liftoffsplayground.com

Fresh Pick Recipe

SWEET SUMMER

CORN SUCCOTASH

(SERVES4)

• 3 Tbsp and 1/2 tsp fresh yellow onions (diced)• 3 Tbsp and 1/2 tsp sweet red peppeis (chopped)

• 1 1/8 tsp basil (chopped) • 11/8 tsp paisley (chopped) • 1 3/4 tsp canolalolive oil blend • 3/4 cup and 1 /2 Tbsp corn kernels without salt • 1/3 and 1 Tbsp frozen green peas without salt• 1/3 cup and 1 Tbsp lima beans without salt• 1/4 cup and 1 tsp l ow fat milk• 2 3/8 tsp water• 314 tsp cornstarch • Black pepper

1. Oioe onions and peppers.

2. Wash basil and parsley, pat dry androughly chop

3. Pour oil int o a sauoe pan and tilt the skillet to heat the oil.Add onion and peppeis and saute until tender. about 3-4 minutes.

4. Stir in com, peas and beans. Continue to cook 2-3minutes.

5. Add milk and bring to a simmer.

6. Combine water and comstard1 in a small oontainer to make a sluny. Cornstarch should be oompletely dissolved. Stirring oonstanHy. whisk oornstarch slurry into vegetables. Cook gen Hy for 10 minutes or until vegetables are tender, but still furn and liquid is slightly thdened.

7. Stir in basil. paisley and pepper.

NUTRITION FACTS:

92 calories, 2.59g fat,

23mg sodium, 2.84g fiber

•

sodexo

Our Annual Future Chef competition is coming back! The Future Chef competition is an opportunity for students in grades 3-5 to test their skills in the kitchen and compete to be a top

chef in this national competition! The winners will also receive a number of prizes including one grand prize for the 1st place winner.

We will be holding the final event cook-off on March 1st at Athens High School. Recipe cards and instructions for entering the competition will be available at the school office and school cafeteria - coming soon!

Keep an eye out for information on entering for your chance to be apart of this fun event!

Documents

Troy School District Elementary Lunch Menu · 7. Stir in basil. paisley and pepper. NUTRITION FACTS: 92 calories, 2.59g fat, 23mg sodium, 2.84g fiber • sodexo Our Annual Future