Introduction to Our New Spring-Summer Menu

Spring is here and summer is around the corner. Over the next month, you will see a transition to our Spring-Summer Menu.

You may hear your child talking about our Grow Fit gardens. Our new menu offers many ways for the fresh veggies and herbs to be used in our recipes!

We are also continuing with the international Meatless Mondays movement! Going meatless once per week is not only good for your health, but it’s also good for our planet by limiting our carbon footprint and saving precious resources such as water and fossil fuel. 

You’ll find the winning recipe from our staff recipe contest, Surprise Tofu Pasta, on Mondays, as well as the new Baked Bean Loaded Potato Skins!  At breakfast, you’ll find the new Berry Compote, created by our recipe contest runner-up winner.  This item will be delicious used as a topping for pancakes and waffles! 

We’re excited to share that we are introducing new roasted potatoes, hash browns and whole grain stuffing to our menus.  Among these menu additions, we’ll also be serving up some fun new recipes including:

• Creamy Chicken Stuffing Bake
• Hawaiian BBQ Chicken Tacos
• Tuna and Carrot Pita Pockets
• Caprese Chicken Pasta

Caprese Chicken & Pasta

Serves 4-6

Ingredients:

Chicken Breast, boneless, skinless, cubed      1 lb

Olive Oil                                                               1 Tbsp

Mozzarella cheese, shredded                           ½ lb                

Penne Noodles                                                    8 oz.

Chicken Broth                                                      1 ½ cups

Diced Tomatoes, drained                                  1 can (14-15 oz)

Garlic Powder                                                      ½ Tbsp

Italian Seasoning                                                 ½ Tbsp

Salt & Pepper                                                      to Taste

Grow Fit Garden Add-ons (optional):

        - Add ¼ cup fresh chopped basil

Cooking Instructions:

1. Preheat oven to 350 degrees (325 Degrees for Convection).
2. Cook pasta according to package directions.
3. In a large pot, sauté chicken until cooked through.
4. Add tomatoes, broth, garlic powder and Italian seasoning. Bring to a simmer, for 10 minutes.
5. In a baking pan mix pasta, fresh basil (optional) and the chicken mixture. Sprinkle cheese on top and bake until the cheese has melted (approximately 15 minutes).