Turkey & Cheese Wrap

1 6-inch flour tortilla
1 slice American Cheese
3 oz sliced turkey
1 slice tomato
1 lettuce leaf

Top the tortilla w/cheese, turkey, lettuce and tomato. Wrap tightly & serve.

Menu Week of 11/25-12/1

Sunday

No Meal due to conclusion of Thanksgiving Break

Monday

Lunch

Turkey & cheese sandwiches

Baked Lays

Dinner

Jambalaya

Turkey or Beef Burgers

Potato Salad

Corn

Tuesday

 Founder's Day Celebration: Cupcakes

Lunch

Bolgona Wrap

Cole Slaw

Dinner

Tacos

Refried Beans

rice

Wednesday

Lunch

Minestrone Soup

Ham Salad

Dinner

Cheesy Fettucine

Thursday

Senior Send off: Brownies

Lunch

Mac & Cheese

Veggie Sticks

Dinner

Chicken Breasts w/Zucchini

Couscous

Friday

BLT's

Menu week of 11/18-11/23/22

Sunday

Beef Stew & Biscuits

Monday

Lunch

New England Clam chowder

Appetizers (Mac & cheese bites, quesidillas rolls, etc (limited qty)

Dinner

Chicken with olives

Yellow rice

Asparagus

Tuesday

Breakfast & Lunch only

Lunch

Grilled cheese

Veggie sticks

Baked lays

Wednesday, Thursday, Friday 

No meals due to Thanksgiving break

See you Monday!

Carroty Mac & Cheese

From Epicurios:

ingredients

• 2 cups whole wheat macaroni
• 2 1/2 cups coarsely grated carrot (about 8 small)
• 3 cups grated sharp cheddar cheese
• 1/4 cup (1/2 stick) unsalted butter, cut into pieces
• 3/4 cup sour cream
• 1/4 cup whole milk
• 2 large eggs
• 1 teaspoon kosher salt
• 3/4 teaspoon mustard powder
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup finely grated parmesan cheese

preparation

1. Preheat oven to 400°F and grease an 8-inch square baking pan. Arrange a rack in the top third of the oven.

2. Cook macaroni according to package instructions in a large pot of salted boiling water; add carrot 3 minutes before pasta is finished cooking; drain well.

3. While pasta is hot, stir in all but 1/2 cup of the cheddar and the butter. In a bowl, whisk together the sour cream, milk, eggs, salt, mustard powder, and pepper. Fold mixture into the pasta.

4. Scrape the mixture into the prepared pan. Sprinkle the remaining cheddar and the parmesan over the top. Bake until the casserole is firm to the touch and golden brown, about 30 minutes.

What Else?

•If you're grating your cheddar cheese in the food processor, you don't have to wash out the machine before grating the carrots. Or vice versa. 

•This is one of those macaroni and cheeses with an eggy custard base that puffs as it cooks, and is cut into squares to serve, like a casserole, as opposed to that gooey, creamy, stove-top béchamel sauce version. I know that some people have strong opinions about proper mac and cheese (I'm an equal opportunist myself), but thought I'd let you know what you're getting.

•Feed this dish to the kids as is; grown-ups should indulge with a squirt of fiery Sriracha or other hot sauce all over the top.

•You can vary the cheese to give this rather plain (if tasty) dish more personality. Gruyère, aged Cheddar, pecorino, and aged Gouda will all add a sophisticated allure that will raise it above mere kids' food

Read More http://www.epicurious.com/recipes/food/views/Carroty-Mac-and-Cheese-367160#ixzz2CdJw1mC6

Apple Chips

From The Jew & The Carrot:

Homemade Apple Chips

4 medium-large apples (approx 1.5 pounds)

1 quart unfiltered apple juice or cider

2 cinnamon sticks

1) Preheat oven to 250 degrees

2) Combine apple juice and cinnamon sticks in a large pot with water and bring to a boil over medium-high heat.

3) While the juice is heating up, slice apples (no need to peel) - either slice on a mandoline, or with a sharp knife. I like them through the core so that you see the star shape where the seeds were. This part of the activity is best left to an adult, not a child.

4) Once the juice comes to a boil, add the apple slices and stir occasionally, for about 5 minutes.

5) Take out of the pot with a slotted spoon and place on paper towels or clean kitchen towels to absorb extra juice.

6) Spread the slices in a single layer on wire cooling racks and place in the oven. Bake for 30-40 minutes, or until light golden brown. If you don’t have cooling racks, place on a baking sheet lined with parchment and flip after 15-20 minutes.

7) Let cool completely and enjoy! Store in an airtight container if you have any leftovers.

• Serve any excess juice as a delicious hot apple cider!

Read more: http://blogs.forward.com/the-jew-and-the-carrot/131650/healthy-hebrew-school-snacks/#ixzz2BxLNYWeA

Menu week of 11/11-11/16/12

Sunday

Turkey

Mashed potatoes

Dressing

Green bean casserole

Monday

Lunch

BBQ chicken sandwiches

(Both tomato & vinegar style available)

Chips

Dinner

Layered tortilla lasagna

Tuesday

Lunch

Grilled salami & pastrami sandwiches

Veggie sticks with ranch for dipping

Dinner

Baked chicken

Couscous

Vegetable 

Wednesday

Lunch

Chicken Caesar Salad

Dinner

Chicken & andouille jambalaya 

Rice

Thursday

Lunch

Ham salad wraps

Fruit salad

Dinner

Spaghetti & meatballs

Garlic bread

Friday

Lunch

Boneless wings

French fries

Items in italics are new to the menu

Menu for week of 11/4-11/9

Sunday

Chili Cook Off

No dinner

Monday

Lunch

Tuna, chicken or egg salad

Chips

Dinner

Fajitas: chicken or beef

Rice

Black beans

Tuesday

Lunch

Ham & Brie panini

Cole slaw

Dinner

Chicken cacciatore

Pasta

Wednesday

Lunch

Grilled chicken or steak sandwiches (Philly Style)

Veggie sticks w/ranch

Dinner

Make your own pizza

Thursday

Lunch

Turkey & Swiss wrap

Macaroni salad

Dinner
Salmon with lemon & thyme
(There will be burgers & hot dogs leftover from Sunday as well for the non-salmon eaters)
Polenta
Zucchini 

Friday

Sloppy joes

Fries

Items in italics are things new to the menu