Cafeteria menu gets revamped
Ryan Summerlin August 16, 2013
Tahoe Truckee Unified School District (TTUSD) Food & Nutrition Services have been hard at work developing new appetizing menus for students this summer.
With the support of menu planner Betsy Lyons, we have developed fall, winter and spring menus available to all at the start of the school year. Fresh, locally sourced produce from Produce Plus and Tahoe Food Hub will be made available to all students.
“Second Chance Breakfast” (SCB) will continue due to its success last year. SCB offers students breakfast at break time if they missed breakfast before the start of school. Breakfast before school starts, Second chance breakfast and lunch are offered daily to all TTUSD students.
The Harvest of the Month produce will be featured every month for students to enhance their experience from the classroom to the cafeteria. Nutrition education opportunities will be made available in the classroom with a grant provided by the Network for a Healthy California to promote the consumption of fruits and vegetables, physical activity and an overall healthy lifestyle.
New this school year is the ability to fill out a school meal application online for student free school breakfast and lunch eligibility. Please visit: www.ttusd.org, “Food Service Department” for the online application link and information. Families may also access their student’s account online to make payments at www.myschoolbucks.com.
To learn more about the TTUSD Food & Nutrition Services and to get involved with child nutrition activities in our district please contact us at 530-582-2528.
Meat and Bean Chili
150 servings (k-5, 8 oz.) or 100 servings (6-12, 12 oz.)
17 lbs. fresh ground beef 80/20, 2 oz. per serving cooked
1/2 C vegetable oil
6.5 lbs. yellow onions, diced, 1 oz. per serving cooked
1/4 C garlic granules
3 lbs. fresh celery, diced, .5 oz. per serving cooked
3 lbs. fresh kkale
2 No. 10 cans diced tomatoes in juice, 2 oz. per serving of r/o veg
1 No. 10 can tomato paste, 2 oz. per serve of r/o veg.
1 gal. water
3 No. 10 cans red kidney beans, drained and rinsed, 2.3 oz. per serving beans
2 No. 10 cans black beans, drained and rinsed, 1.1 oz. per serving beans
1 No. 10 can garbanzo beans, drained and rinsed, .83 oz per serving beans
1 1/2 C dried oregano leaves
1 C ground cumin
1 C chili powder
1/2 C paprika
1 tsp. cayenne pepper
Grades to 6-12 add an additional 1 tsp. cayenne pepper
Brown hamburger until fully cooked through. Drain off oil. Add vegetable oil, onions, fresh garlic and diced celery. Sauté for 5 minutes until vegetables are soft and onions translucent. Add kale, diced tomatoes, tomato paste, water, beans and seasoning. Simmer covered for 30 minutes. Hold at 140°F or higher prior to and during service. Serve hot based on grade level. Production record: Serving size: grades K-5 is 8 oz. and grades 6-12 is 12 oz. Meets: 2 oz. serving M/MA, 1/2 C serving of R/O vegetables, 1/2 C serving of beans, 1/2 oz. serving of other vegetables
Source: ground beef, vegetable oil, diced tomatoes, tomato paste, kidney beans, garbanzo beans — commodity.
Recipe by: Betsy Lyons.
Kat Soltanmorad, RD is the director of Food & Nutrition Services for TTUSD. Call 530-582-2528, or email firstname.lastname@example.org.