BETTER THAN A PIZZERIA...
Whole Wheat “Margherita”
Pita Pizza
Fresh Tomato Sauce, Basil and Fresh Mozzarella
Fresh Tomato Sauce, Basil and Fresh Mozzarella
Caesar Salad
Fresh Fruit
NO SALAD BAR TODAY
We make these pizzas in our cafeteria. The pita is actually part whole wheat. The ingredients are wheat flour [whole wheat flour and enriched wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid)], water, soybean oil, less than 2% of yeast, salt, sugar, dough conditioner (distilled monoglycerides, calcium salts, guar gum, wheat starch, sodium metabisulfite, ascorbic acid), preservatives (calcium propionate, potassium sorbate), vinegar.
For our various pizzas, we use the Red Pack vitamin enhanced tomato sauce. The sodium at 140mg is much lower than we previously used. Here are the ingredients: Tomato Concentrate (Water, Tomato Paste), Sugar, Soybean Oil, Potassium Chloride, Onion Powder, Salt, Citric Acid, Spice, Garlic Powder, Vitamin C (Ascorbic Acid), Black Pepper, Vitamin E (DL-Alpha Tocopheryl Acetate), Natural Flavor, Vitamin A (Retinol Palmitate).
Pizzas will have fresh mozzarella and basil. The fruit is fresh.
The alternative entrees remain the same. Pepper Jack quesadilla, peanut butter and jelly on whole wheat and meatball hero.
For our various pizzas, we use the Red Pack vitamin enhanced tomato sauce. The sodium at 140mg is much lower than we previously used. Here are the ingredients: Tomato Concentrate (Water, Tomato Paste), Sugar, Soybean Oil, Potassium Chloride, Onion Powder, Salt, Citric Acid, Spice, Garlic Powder, Vitamin C (Ascorbic Acid), Black Pepper, Vitamin E (DL-Alpha Tocopheryl Acetate), Natural Flavor, Vitamin A (Retinol Palmitate).
Pizzas will have fresh mozzarella and basil. The fruit is fresh.
The alternative entrees remain the same. Pepper Jack quesadilla, peanut butter and jelly on whole wheat and meatball hero.
For thousands of years, Eastern cultures have revered mushrooms’ health benefits.1 Mushrooms have long been celebrated as a source of powerful nutrients, but they can also help Americans meet the dietary recommendations set forth in the 2010 Dietary Guidelines and Institute of Medicine’s Dietary Reference Intakes for Calcium and Vitamin D. Check out he website. The recipes look great. I am going to try this one tomorrow night.
Mushroom Quinoa Casserole
Recipe Courtesy of Erin Chase from $5 Dinners
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Erin from $5 Dinners shares a delicious spin on quinoa with a comforting Mushroom Quinoa Casserole the entire family will love.
Serves 8-10
Ingredients:
1 Tablespoon olive oil
1 small onion, chopped
8 oz. baby bella mushrooms, chopped
2 garlic cloves, crushed
Salt and pepper
3 cup cooked quinoa
8 oz. small curd cottage cheese
2 eggs, beaten in a small bowl
1 cup shredded Parmesan – Asiago cheese blend
1 small onion, chopped
8 oz. baby bella mushrooms, chopped
2 garlic cloves, crushed
Salt and pepper
3 cup cooked quinoa
8 oz. small curd cottage cheese
2 eggs, beaten in a small bowl
1 cup shredded Parmesan – Asiago cheese blend
Directions:
1. Prepare quinoa according to package directions, and set aside.
2. Preheat the oven to 350 degrees Fahrenheit.
3. Add the olive oil to a small skillet and sauté the chopped onion, chopped mushrooms and crushed garlic cloves for 4 to 6 minutes, or until onions are translucent.
4. Add the cooked quinoa to a 9×13 inch glass baking dish. Gently stir in the sautéed mushrooms and onions. Fold in the cottage cheese and beaten eggs. Top with the Parmesan – Asiago cheese blend.
5. Bake in the preheated oven for 30 to 35 minutes.
2. Preheat the oven to 350 degrees Fahrenheit.
3. Add the olive oil to a small skillet and sauté the chopped onion, chopped mushrooms and crushed garlic cloves for 4 to 6 minutes, or until onions are translucent.
4. Add the cooked quinoa to a 9×13 inch glass baking dish. Gently stir in the sautéed mushrooms and onions. Fold in the cottage cheese and beaten eggs. Top with the Parmesan – Asiago cheese blend.
5. Bake in the preheated oven for 30 to 35 minutes.
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