By Cecily Walters 2013-08-01 18:18:34
Look no further than your calendar to find fresh ideas that will wow your student customers with special themed promotions. As your school nutrition operation prepares for back-to-school season, you and your team members likely are deciding on some goals for the new year ahead. If livening up the cafeteria experience, offering more creative menu items and/or increasing student participation are among them, then you should be giving serious thought to making the most of various promotional occasions and activities! Read on to learn how school nutrition professionals from coast to coast have crafted truly memorable promotions and holiday celebrations. Let their out-of-the-box thinking—and practical planning tips—inspire creative ideas of your own that will amp up your celebratory efforts. An Opportunity for an Occasion Start by looking at the calendar—especially School Nutrition’s annual online promotional calendar (www.schoolnutrition.org/promocalendar1314). It lists dates for fun and serious occasions alike and offers an array of fascinating facts and celebration suggestions. You won’t want to miss National School Lunch Week in October, of course! But there are many other options to consider, as well. Debbi Beauvais, RD, SNS, district supervisor of school nutrition for Gates Chili & East Rochester (N.Y.) Schools, and her staff get their students excited for the winter holidays with a Thanksgiving promotion and a special December meal. Though she acknowledges that “with the new meal regulations, you really have to be creative to make it all work,” her operation serves a Thanksgiving menu that consists of turkey and gravy, mashed potatoes, corn, stuffing, cranberry sauce, milk and a dessert. The December holiday meal is made up of menu items deemed to be among the students’ favorites, including popcorn chicken bites, confetti rice, corn, applesauce and milk. If you’re thinking about celebrating Chinese New Year, you could decorate your cafeteria with pictures of the various animals that represent the Chinese zodiac, such as the monkey, horse, tiger, rabbit and pig. Browse the Internet for information on traits and characteristics associated with each zodiac sign and post this information as serving line signage or include it on tray liners or table tents. During traditional Chinese New Year celebrations, children often receive red envelopes containing money. Borrow from this practice by including a small prize, even something as simple as a sticker for younger students, inside red envelopes that are distributed to each child who takes a reimbursable meal. In selected envelopes, offer coupons for such rewards as a one-day spot at the head of the lunch line. For Wendy Collins, school nutrition director for Kittery (Maine) School Department, and her team, Valentine’s Day in 2013 was all about providing a fun, healthy treat to kids. They offered heart-shaped watermelon slices paired with strawberries as a special Valentine’s Day treat. “Our custodian bent a piece of tin into a heart shape and fastened it to be stiff,” Collins details. After being sanitized, it was a perfect makeshift fruit cutter. “The kids loved getting a treat, and it was a great way for them to eat different fruits,” she notes. In the Southwest, School Nutrition Director Julie Telesca, SNS, and her staff at Grapevine-Colleyville (Texas) Independent School District also offered a special Valentine’s Day menu. Their themed items included Heart-y Pasta, Rosy Applesauce, Heart Beets, cherry sherbet and roasted red potatoes. A number of schools around the country celebrate Dr. Seuss’ Birthday in early March, including those in the Bryan (Texas) Independent School District. Assistant School Nutrition Director Jody Benedict and her staff engage kids in the celebration by offering menu items named after Seuss’ books or characters, such as One Fish, Two Fish, Red Fish, Blue Fish Nuggets; Butter Battle Biscuits; Hop on Pop Sweet Potato Tots; and Marvin K. Mooney Milk. Cafeteria staff members often dress up as the Cat in the Hat or wear striped stovepipe hats for the day. During one recent year, a principal and cafeteria manager acted out sections from Green Eggs and Ham during morning announcements. (For a detailed description of how Manteca (Calif.) Unified School District, celebrates this occasion, see “A Seussical Sensation” at www.schoolnutrition.org/snmagazinebonus content.) Thinking about bringing a little luck o’ the Irish to your students as part of a St. Patrick’s Day celebration? You could place a winning sticker on the bottom of a select number of trays and offer up a small prize, such as a pencil or cute notebook, to the lucky winners. And, of course, don’t forget to “green up” your menu items that day, taking a cue from the school nutrition team at Oak Hills Local School District, Cincinnati, Ohio. The staff immerses themselves in the spirit with a special menu featuring shamrock-shaped chicken nuggets, green beans and green Jell-O, shares Linda Eichenberger, SNS, the district’s foodservice supervisor. Have you ever celebrated May’s Kentucky Derby Day in your school cafeterias? The school nutrition staff at Mt. Lebanon School District in Pittsburgh, Pa., have! They headed to the races—horse races, that is!—with a special themed party. Staff members wore elaborate hats that they had decorated in a staff contest, which was a “great staff morale booster,” reports Foodservice Director Tazeen Chowdhury. And the kids got a real kick out of seeing the creative millinery! Available menu items included mock mint juleps. Around the same time as the Kentucky Derby each year is Cinco de Mayo. If you’re thinking about a themed celebration, consider some of the menu options offered by San Ysidro (Calif.) School District, which serves a primarily Hispanic student population. “We serve green chicken enchiladas, sprinkled with lowfat mozzarella cheese and baked until melted, with beans on the side. As a second option, [students can choose] chicken quesadillas made with commodity foods: lowfat cheese, whole-grain tortillas and fajita chicken. On the salad bar, we offer a lettuce/cabbage mix, corn, beans and diced tomatoes, and for condiments, we have fresh salsa, fat-free sour cream and jalapeños,” details Paloma Perez, child nutrition specialist/dietitian. Reasons in the Seasons While these celebration examples are tied to particular dates on the calendar, remember that the time of year itself can serve as the foundation of a promotional activity. Need a great example? Even (or perhaps especially) in the dead of winter, most students love a little beach-inspired fun! Once each a month, Eichenberger’s Oak Hills operation celebrates Beach Party Monday in the district’s elementary schools. Staff members dress in beach clothes and play beach-themed music in the background while serving mini corn dogs or stuffed-crust cheese pizza, tater tots, crunchy baby carrots, mandarin oranges and cotton candy ice cream. Or create your own “day” activity, such as a Diversity Day event that will allow your students to learn about other cultures. You can borrow some ideas for menu items from Karen Brummer, RD, supervisor of school nutrition for New Richmond (Wis.) School District, who has offered such dishes as falafel with cucumber yogurt sauce in pita bread, German potato salad, Chinese cucumber salad, tabouleh and Brazilian carrot cake on her high school menus. We Are the Champions Karen Hallford, RD, nutrition education coordinator for Gwinnett County (Ga.) Public Schools, has noticed that “promotions that are tied to sporting events are by far the most popular among students and seem to reach all age groups in a positive way.” She describes how her staff members linked specialty pizza options to the four playoff teams headed to the last Super Bowl and used the operation’s Facebook page to encourage students to weigh in regarding the pizza they would like to see served. Their choices were the White Raven Pizza, the Spicy Dirty Bird Pizza, the 49ers Gold Rush Pizza and the Patriots Fish and Chips Pizza. (The White Raven and 49ers Gold Rush varieties won the students vote.) The promotion was a huge success, says Hallford. “We went through more servings of pizza on that day than ever before!” she asserts. One of Hallford’s Gwinnett County managers affirms the success of sports-themed celebrations. “The promotions for well-known sporting events kind of sell themselves,” observes Michael McEvoy, school nutrition program manager at Peachtree Ridge High School. Not only did the Super Bowl promotion feature the specialty pizzas, wings and nachos were a hit during college basketball’s March Madness tournament. Nacho Madness featured a make-it-yourself bar stocked with tortilla chips, chicken fajita strips, taco seasoning, Mexican rice and Cheddar cheese sauce. Condiments included such items as diced tomatoes, guacamole, refried beans, sliced black olives and hot sauce. Planning Promotions That Pop It’s impossible to hear about the promotions organized by the school nutrition team at Shawnee (Okla.) Public Schools and not get excited about the possibilities in your own operation! School Nutrition Director Deborah Taylor, SNS, and her staff seek virtually every opportunity to bring a little more fun to the cafeteria and encourage students to select school meals. In addition to a collection of longstanding annual celebrations (such as Easter, Thanksgiving and Christmas), cafeterias conduct a number of others that began as one-time promotions but have grown into yearly events (including Martin Luther King, Jr.’s birthday and Native American Heritage Day [November]). Plus, they coordinate activities for other periodic observances, such as State Fair Day and Veterans Day. While out-of-the-box ideas and the commitment to making promotions a key aspect of your marketing strategy are essential, they are just starting points. Successful cafeteria celebrations require careful planning to pull off with maximum success—and minimum stress! The amount of time that goes into coordinating a specific promotion will vary depending on the scope of the celebration and the required menu items and supplies. “Our promotions are always most successful when we take the time to properly plan for them,” observes Hallford. “We need six weeks to roll them out, but prior to that, we have to plan and create the actual concepts.” Grapevine-Colleyville’s Julie Telesca and her school nutrition team discuss promotional menus as part of the planning that they do each May/June for the coming school year. In addition to putting promotions on everyone’s radar screen well in advance, this notice can allow for more versatility in your promotions— especially if you are open to inspiration that might strike throughout the year. Shawnee’s Deborah Taylor, for one, insists, “We’re always in ‘idea mode.’” And Leigh Anne Critzer, a dietitian on Telesca’s team, adds that the staff will consider holidays and celebrations in relation to the cultural, historic and nutrition angles that they can provide to the students. Menus are at the heart of every promotion—and cost is at the heart of every menu. “Budget is always a big deal. I look at the [commodity] protein items we have available for that year and plan menus around that,” Taylor explains, citing as an example, “If we don’t have chopped barbecue that year, then we’ll serve fried chicken or pork chopettes on Martin Luther King, Jr.’s birthday.” For her part, Telesca, who last year organized promotions for Smile Day and Thanksgiving, as well as birthday celebrations each month, finds that she takes a look at new products that meet menu requirements and conducts taste tests throughout the year to determine what will be served as both cycle menu items and promotional items. She and her team collect nutritional labels, update and test recipes and work with their distributor, about a month ahead of time, to find products that will fit the special days. In Taylor’s Oklahoma district, she and her staff may opt to forgo making significant changes to the cycle menu—reserving their creativity to the names. For example, while burgers are usually served on Fridays at the elementary schools, when Abraham Lincoln’s birthday rolls around, they will serve their special “Gettysburger” on that day, which might be a Tuesday. For Gwinnett County’s Hallford, planning a promotional celebration can take a mere two weeks if the team has all of the necessary ingredients on bid, so that the operation’s chef can create a recipe and send it to the school sites. If new items must be procured or larger quantities than usual are needed from the distributor, the lead time can be six weeks, Hallford reports. Tried-and-True Tips School nutrition professionals who make a commitment to regularly scheduling themed promotional celebrations offer great insights from years of experience. Following is some of their top advice. Remember, one of the best things about K-12 school nutrition operations is that you can borrow ideas from other districts so as not to reinvent the wheel. ■ “Social media is helpful in promoting our efforts, especially when we build them up and create excitement with a series of posts,” reports Hallford. “We also have found that our food concepts do not have to be elaborate, but simply playing off kid favorites and adding a special twist, like our Super Bowl pizza, offers a ‘sideways on the familiar’ [treatment] that kids really get excited about.” Critzer agrees about the importance of taking full advantage of modern technology: “Our communications staff does an excellent job working with us on promotions videos for our special days,” touts Critzer. “These videos [are posted to] the district’s YouTube page and our nutrition services department’s Facebook page.” ■ “Allow plenty of time to do some recipe testing and communicate with your supplier to make sure the quantities and items you want will be available,” McEvoy attests. Telesca agrees: “If you can plan all of your special days up front and communicate with your suppliers and your managers, it helps.” ■ “Spend time planning how you want the promo to look as it is served. Brokers may be able to help with signage, other guidance and even prizes if their items are being served,” counsels McEvoy. ■ Encourage your staff to take a special interest in planning and executing the promotion. Allow your team to brainstorm promotion ideas and tell them you’re open to their ideas, Taylor advises. Beauvais echoes this advice: “It is an asset to your program if [the responsible staff members] have a vested interest in making it happen. ” Fruits of Your Labor Holiday celebrations certainly are a fun way to keep an operation’s menu fresh. But do they work? “If well executed, promotions can really drive participation, creating spikes on those days and also capturing new customers,” Hallford avers. Many directors recognize that such activities need to be on the calendar for success all year long. Taylor notes that while her operation regularly boasts a high participation rate, it’s the promotional marketing that “keeps my students being customers. [We follow the] marketing concept of watering plants every week instead of waiting until they are dying before watering them.” MASHED POTATO GHOSTS YIELD: 8-10 servings* PER SERVING: 100 cal., 2 g pro., 17 g carb., 2 g fiber, 3 g fat, 2 g sat. fat, 5 mg chol. INGREDIENTS Potatoes, peeled and quartered—2 lbs. * Black olive slices—as desired Wax paper Butter, lightly salted—2 Tbsps. Pen Salt—2 tsps. Scissors Pepper, white, ground—1⁄2 tsp. DIRECTIONS 1. Cook the potatoes in a large pot of boiling water until tender. 2. Drain the potatoes and transfer them to a mixing bowl. Mash with the butter. Season with the salt and pepper. 3. Using the pen, draw different-shaped ghosts on the wax paper. Use your imagination—make them tall, short, fat and skinny! 4. Cut out each wax-paper ghost and place the cut-out on a plate. Using the wax paper as your guide, spoon the mashed potatoes on top of the cut-out ghost. 5. Use the black olives for eyes and a mouth or decorate with raisins or other ingredients as you wish. 6. Using a spatula, carefully remove the ghosts from the waxed paper prior to serving. Photo, recipe & recipe analysis: Idaho Potato Commission, www.idahopotato.com *Notes: Potato flakes can be used for this recipe instead of fresh potatoes. If this recipe passes the test with a small number of students, adjust the quantities for batch preparation. If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements. YUMMY MUMMY HEADS YIELD: 8 servings* PER SERVING: 200 cal., 9 g pro., 24 g carb., 3 g fiber, 8 g fat, 3 g sat. fat, 15 mg chol. INGREDIENTS Russet or Yukon Gold potatoes, scrubbed—4 medium or ~2 lbs. Olive oil, extra virgin—1 Tbsp. Oregano leaves, dried—2 tsps. Salt—to taste Pepper—to taste Pizza sauce—3⁄4 cup Turkey pepperoni slices—8 Olives, pitted, ripe—32 Mozzarella string cheese, room temperature—6 pieces Capers—16 Bell pepper, red—1⁄4 DIRECTIONS 1. Coarsely chop the turkey pepperoni slices. Cut the bell pepper into 1⁄4-in. cubes. Preheat the oven to 400°F. 2. Slightly trim the ends of the potatoes. Cut each potato lengthwise into fourths, creating four flat ovals or “planks.” 3. Place the potato ovals on a large foil-lined baking sheet. Brush both sides of the potatoes with the olive oil and sprinkle evenly with the oregano, salt and pepper. 4. Bake 8 minutes, then turn and bake 7 minutes or until tender when pierced with a fork. Remove from the oven and turn the potatoes again. 5. Spoon equal amounts of the pizza sauce over each piece of potato (about 2 tsps. for each piece). Sprinkle evenly with the pepperoni bits. Place an olive near the center of each potato slice to form a “nose.” Pull off thin strips of the cheese and lay across the potato to form the “bandages.” (Note: The cheese may hang over the edges of the potato slightly. They will form to the shape of the potato when melted.) Cut the remaining olives in half lengthwise and place two halves above each “nose” to form the “eye sockets.” Place the capers and bell pepper cubes in the center of each olive half to form the “eyeballs.” 6. Bake 3-4 minutes or until the cheese has melted slightly. Remove with a flat spatula and place on a large serving platter. Serve hot or at room temperature. Two potatoes equals one serving. Photo, recipe & recipe analysis: Idaho Potato Commission, www.idahopotato.com *Notes: If this recipe passes the test with a small number of students, adjust the quantities for batch preparation. If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements. RED ASIAN NOODLES YIELD: 100 servings PER SERVING: 387 cal., 28 g pro., 50 g carb., 5 g fiber, 9 g fat, 2 g sat. fat, 85 mg chol., 1,131 mg sod., 3 mg iron, 107 mg ca. INGREDIENTS Canola oil—1⁄2 cup Onions, fresh—3 lbs., 3 ozs. or 2 qts. Garlic, fresh—1⁄2 cup Bell peppers, green, fresh—2 1⁄2 lbs. or 2 qts. Bell peppers, red, fresh—2 1⁄2 lbs. or 2 qts. Tomato soup, condensed— 4 50-oz. cans Water—1 gal. Sweet-and-sour sauce—2 cups Soy sauce, low-sodium—2 cups Red chili paste, Thai roasted—2 cups Chicken, fajita strips, fully cooked, frozen—22 1⁄2 lbs. Spaghetti, whole-grain, broken in half, cooked—15 lbs., 7 ozs. or 3 gals., 2 cups DIRECTIONS 1. Thaw the chicken. Dice the onions. Mince the garlic. Cut the green and red peppers into thin strips. Cook the spaghetti. 2. Heat the canola oil over medium heat. Add the onions, green and red peppers and garlic. Sauté for about 5 minutes until the vegetables are soft and the onions are translucent. Cover and hold at 140°F or higher. 3. To prepare the sauce, whisk the condensed soup, water, sweet-and-sour sauce, soy sauce and chili paste together until well blended. 4. Combine the cooked vegetables, sauce, chicken and cooked spaghetti together. Stir gently until all the ingredients are well coated with the sauce and evenly distributed. Heat in a 350°F oven until the mixture reaches 165°F for at least 15 seconds. Remove from the oven. Toss the mixture using large kitchen spoons or tongs. Cover and hold for hot service at 140°F. 5. To serve: Portion 1 1⁄2 cups (two 6-oz. spoodles) for each serving. Photo, recipe & recipe analysis: Campbell’s Foodservice, www.campbellfoodservice.com *Notes: According to the company: Each serving provides 2 ozs. meat/meat alternate, 1 oz. whole grain and 1⁄2 cup total vegetables (1⁄4 cup red/orange vegetables, 1⁄8 cup other vegetables and 1⁄8 cup additional vegetables). Adjust the serving size to meet current meal pattern requirements. KITCHEN WISDOM SAYS • This recipe has excellent flavor and taste. It would be an easy recipe to work into the new meal pattern regulations along with existing choices. • We substituted chipotle sauce for the red chili paste. We also added broccoli to the meal and increased the amount of peppers in order to meet the meal pattern requirements. • Because of the amount of dicing and chopping this recipe requires, using pre-cooked frozen vegetables may make preparation easier. In addition, the texture of the peppers would be better if they were diced. • To add more heat and reduce the amount of sweetness, we used 3 cups of sweet chili sauce and cut the sweetand- sour sauce to 1 cup. We also used whole-grain fettuccini. We felt either fettuccini or spaghetti noodles worked, but the sauce stuck to the fettuccini better. • The sodium level is very high for this recipe. I would modify it to lower the sodium by using plain, unseasoned chicken and a lower-sodium soup. • We served this recipe on our Asian line; it also could work well on a pasta bar. BLUEBERRY-CRANBERRY CRUMB PIE YIELD: 10 servings* INGREDIENTS Cranberries, frozen—1 1⁄2 cups Sugar, granulated—1 1⁄2 cups Orange peel, grated—1 tsp. Orange juice—1⁄2 cup Blueberries, frozen, partially thawed—3 cups Cornstarch—6 Tbsps. Water—1⁄4 cup Flour, all-purpose—1⁄2 cup Oats, quick-cooking—1⁄2 cup Brown sugar, packed—1⁄4 cup Cinnamon, ground—1⁄2 tsp. Salt—1⁄2 tsp. Butter, softened—1⁄4 cup Pie crust pastry shell, 9-in.—1 DIRECTIONS 1. Preheat the oven to 400°F. 2. Combine the cranberries, granulated sugar, orange peel and orange juice in a large saucepan. Bring to a boil, stirring occasionally. Cook over medium heat until the cranberries begin to pop, 4-5 minutes. Add the blueberries. 3. Stir together the cornstarch and water in a small bowl; add this to the berry mixture. 4. Cook, stirring, until thickened, 8-10 minutes. Remove from heat. 5. Combine the flour, oats, brown sugar, cinnamon and salt in a medium bowl. Cut in the butter with a pastry blender or two forks until the mixture crumbles. 6. Press the pastry into a pie dish; turn under and flute the edges. Pour in the thickened berry mixture. Spoon the crumb mixture over the top. 7. Cover the edge of the crust with strips of aluminum foil to prevent over-browning. Bake until the crumb topping is lightly browned, 25-30 minutes. Cook well or chill before cutting. Photo & recipe: Dole Food Company, Inc., www.dole.com *Notes: If this recipe passes the test with a small number of students, adjust the quantities for batch preparation and conduct a nutrient analysis. If serving as part of the reimbursable meal, adjust the serving size to meet current meal pattern requirements. GREEN EGGS AND HAM YIELD: 50 servings* INGREDIENTS Eggs, frozen—1 carton Turkey ham, fully cooked, frozen—1 1⁄2 lbs. Green food coloring—1-2 Tbsps. DIRECTIONS 1. Break all of the eggs. Add the food coloring to the raw eggs (use 2 full Tbsps. for the greenest eggs). 2. Chop the turkey ham into small cubes. 3. Steam the eggs for 10 minutes to prepare scrambled eggs, then stir. Steam for another 10 minutes, then stir. For easier clean up, use a disposable pan or bag pan liner.* 4. Add the turkey ham to the eggs after they have been steamed. 5. To serve: Portion 1⁄4 cup servings using a #16 scoop. Photo & recipe: Manteca (Calif.) Unified School District Nutrition Services Department, http://tinyurl.com/mantecausd *Notes: If the eggs are fluffy after the 20 minutes of steaming, add the turkey ham and hold, or steam for another 5-10 minutes if needed before adding the turkey ham. The Manteca USD child nutrition team recommends serving this item along with milk, fresh fruit (such as green apples, kiwifruit or green grapes) and graham crackers. If this recipe passes the test with a small number of students, conduct a nutrient analysis. If serving as part of the reimbursable meal, adjust the serving size to meet current meal pattern requirements. AVOCADO MAC AND CHEESE YIELD: 4 servings* INGREDIENTS Wagon wheel pasta—8 ozs. Salt—1⁄2 tsp. Milk, skim—3⁄4 cup Avocado, fully ripened—1 Peas, frozen, thawed—1⁄2 cup Cheddar cheese, sharp, white—3⁄4 cup or 4 ozs. Lemon juice—1 1⁄2 tsps. DIRECTIONS 1. Halve, pit, peel and dice the avocado. Dice the cheese. 2. In a large saucepot, cook the pasta in salted water, according to the package directions. 3. Concurrently, in a small saucepan, heat the milk until hot. Remove from the heat and set aside. 4. Reserve 1⁄2 cup of the avocado for later use. When the pasta is almost cooked, combine the remaining avocado with the peas, cheese and lemon juice in a blender. Gradually add the hot milk and blend until smooth. 5. Drain the pasta and return it to the saucepot. Stir in the avocado-cheese sauce. Add the remaining 1⁄2 cup diced avocado; toss gently. 6. To serve: Serve 1 1⁄4 cups for each portion. Photo & recipe: Avocados from Mexico, www.avocadosfrommexico.com *Notes: If this recipe passes the test with a small number of students, adjust the quantities for batch preparation and conduct a nutrient analysis. If serving as part of the reimbursable meal, adjust the serving size to meet current meal pattern requirements. KITCHEN WISDOM SAYS . . . • This is a nice recipe to help kids and other people get used to whole-grain pasta. • None of my schools have vertical cutter mixers or big enough blenders to make puréeing peas a viable option; perhaps purchasing puréed peas would work. • This recipe also could be served for a Dr. Seuss’ birthday promotion or used for Easter or spring because of the pretty pastel green color. • This recipe was very good, but we did find that it must be served immediately for the dish to maintain high quality. It quickly becomes dried out and sticky. • It would be expensive and time-consuming to use the avocado. One possible substitution might be to use pre-made guacamole instead of the avocado. “PEANUT BUTTER” AND JELLY PIZZA INGREDIENTS Flatbread pizza crust, 16-in.—1 Jelly, raspberry, grape or strawberry—2 cups Peanut butter or Nutella(R)—2 cups Optional toppings*—as desired DIRECTIONS 1. Melt the peanut butter in the microwave until it is pourable. Pour and spread the peanut butter onto the pizza crust with a spatula. 2. Spoon the jelly onto the crust and spread completely over the peanut butter. 3. Place the pizza in a pre-heated 350°F oven for 10-12 minutes, until the crust is golden brown. Remove from the oven and let stand for 5 minutes before adding any additional toppings.* 4. Cut the pizza into individual servings and let the kids do the rest by topping with their favorite ingredients. Photo & recipe: Kronos Foods, http://kronosfoodsinc.com *Notes: If this item passes the test with a small group of students, adjust the quantities for batch preparation. Optional toppings can include: raisins, nuts, marshmallows, chocolate chips, shredded coconut, hot fudge, slices of bananas or slices of other fruits. If serving as part of the reimbursable meal, adjust the serving size to meet current meal pattern requirements. BONUS WEB CONTENT Want to coordinate a celebration for Dr. Seuss’ birthday in your operation? This month’s online-exclusive content features more helpful recipes, ideas and advice to create a memorable promotion. Check it out at www.schoolnutrition.org/sn magazinebonuscontent. KITCHEN WISDOM SAYS . . . • This recipe would need to be modified to meet the new meal pattern regulations. • We would use SunButter™ instead of peanut butter or Nutella. • We warmed the jelly and put it in a squeeze bottle to drizzle it, instead of spooning it onto the crust. This way, we could cut the total amount of jelly to 1 1/2 cups and it made the presentation much better. • I recommend rectangular pizza dough; cutting the dough into sizes that correlate with the new regulations is a challenge. • I used whole-grain English muffins for this recipe. The size was right and kids could pick one up and move on. • This is a perfect recipe to use to help kids learn to eat dried fruit. I’d use both fresh and dried fruit. When I try this at elementary schools, I’ll use English muffin halves, sprinkle with dried fruit and maybe some other toppings and then pre-cup the rest of the fruit so that kids can pick it up and take it with them. • This is a quick, easy breakfast or other meal idea. It could be a fun recipe for a self-serve bar. • We plan to serve this recipe for our summer foodservice program. • I would conduct a demonstration with students as part of a nutrition education activity; students from any grade would like it. I also would send this recipe home to parents as part of nutrition education materials. Recipes obtained from outside sources and published in School Nutrition have not been tested by the magazine or SNA in a school foodservice setting, except for certain “Kitchen Wisdom” selections, which are evaluated by a volunteer pool of operators. When available, nutrient analyses are provided by the recipe source. Required ingredients, preparation steps and nutrient content make some recipes more appropriate for catering applications or adult meals. Readers are encouraged to test recipes and calculate their own nutrition analyses and meal patterns before adding a recipe to school menus. In addition, SN recognizes that individual schools use varying documentation methods and preparation steps to comply with HACCP principles; we encourage you to add your own HACCP steps to these recipes.
Published by School Nutrition Association. View All Articles.
This page can be found at http://mydigimag.rrd.com/article/Celebrate+Good+Times/1467899/169291/article.html.