BRUNCH FOR LUNCH
Cinnamon Challah French Toast
Applegate® Sunday Bacon
Baked Potato “Puffs”
Apple Crisp
Oh the brunch for lunch. Lots of carbs and sugar. I know at least it is Applegate bacon and homemade apple crisp. The baked potato puffs are from a box and the challah bread is white. Kids love it because it is dessert.
I'm really curious as to why we stopped serving whole wheat french toast to go back to the meal declared to be "cake" for lunch by our committee's nutritionist - basically white flour bread. The syrup is basically HFCS. They are looking for an affordable maple syrup but do not have one yet - but they will be limiting the serving size this year in the meantime. Actual lunch from our schools above. This meal has a lot of sugar, simple carbohydrates -- no whole grains.
The turkey bacon is by Applegate. Here are the ingredients: Turkey (Turkey Used Never Administered Antibiotics, Growth Promotants or Animal By-products), Water, Sea Salt, Maple Sugar, Celery Juice, Onion Powder, Spices, Lactic Acid Starter Culture (not From Milk.) They promote it as nitrate-free but this NYT article indicates otherwise - and cites the company saying their products have the same level (naturally) of cancer-causing nitrates as conventional brands. Readmore about nitrates here.
Puffs" are commodity potatoes processed by McCain's into tater tots -- although they are labeled "frozen pre-formed potato rounds." They are flash-fried before they get to the frozen part. They have 7g of fat (one of which is saturated) and 190mg of sodium. Ingredients are: potatoes, vegetable oil (contains one or more of the following oils: canola, soybean, cottonseed, sunflower, corn). Contains 2% or less of dextrose, salt, sodium acid pyrophosphate added to maintain natural color.
The salad and sandwich bar are available. So if your child decides that have to eat the brunch for lunch try making this yummy veggie dish for dinner. Asparagus and peas are in season and they are delicious. My kids love the creamy texture of the risotto. Give it a try !
Cinnamon Challah French Toast
Applegate® Sunday Bacon
Baked Potato “Puffs”
Apple Crisp
Oh the brunch for lunch. Lots of carbs and sugar. I know at least it is Applegate bacon and homemade apple crisp. The baked potato puffs are from a box and the challah bread is white. Kids love it because it is dessert.
I'm really curious as to why we stopped serving whole wheat french toast to go back to the meal declared to be "cake" for lunch by our committee's nutritionist - basically white flour bread. The syrup is basically HFCS. They are looking for an affordable maple syrup but do not have one yet - but they will be limiting the serving size this year in the meantime. Actual lunch from our schools above. This meal has a lot of sugar, simple carbohydrates -- no whole grains.
The turkey bacon is by Applegate. Here are the ingredients: Turkey (Turkey Used Never Administered Antibiotics, Growth Promotants or Animal By-products), Water, Sea Salt, Maple Sugar, Celery Juice, Onion Powder, Spices, Lactic Acid Starter Culture (not From Milk.) They promote it as nitrate-free but this NYT article indicates otherwise - and cites the company saying their products have the same level (naturally) of cancer-causing nitrates as conventional brands. Readmore about nitrates here.
Puffs" are commodity potatoes processed by McCain's into tater tots -- although they are labeled "frozen pre-formed potato rounds." They are flash-fried before they get to the frozen part. They have 7g of fat (one of which is saturated) and 190mg of sodium. Ingredients are: potatoes, vegetable oil (contains one or more of the following oils: canola, soybean, cottonseed, sunflower, corn). Contains 2% or less of dextrose, salt, sodium acid pyrophosphate added to maintain natural color.
The salad and sandwich bar are available. So if your child decides that have to eat the brunch for lunch try making this yummy veggie dish for dinner. Asparagus and peas are in season and they are delicious. My kids love the creamy texture of the risotto. Give it a try !
Asparagus-and-Lemon Risotto
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Martha Stewart Living, January 2013
- Total Time40 minutes
- YieldServes 4
Ingredients
- 6 cups vegetable stock, preferably homemade
- 1/4 cup olive oil
- 1 small onion, finely chopped
- 1 cup Arborio or Carnaroli rice
- 1/2 cup dry white wine
- 1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
- 1 cup thawed frozen peas
- 1 teaspoon grated lemon zest, plus more for garnish
- 2 tablespoons fresh lemon juice
- 1 cup chopped fresh flat-leaf parsley leaves
- 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
- Coarse salt and freshly ground pepper
Directions
- Bring stock to a simmer in a medium saucepan.
- Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
- Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.
- Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.
Cook's Note
To make this dish even healthier, replace the Arborio rice with fiber-rich pearl barley or a whole grain such as farro.
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