Secondary Lunch-Middle

Friday, Mar 13, 2009

Recipes

Calories

Cholesterol mg

Sodium mg

Dietary Fiber g

Iron mg

Calcium mg

Vitamin A IU

Vitamin C mg

Protein g

Carbohydrate g

Total Fat g

Saturated Fat g

CHEESE PIZZA

300

15

720

2.00

3.00

305.00

400

0.28

18.00

34.00

10.00

4.00

PEPPERONI PIZZA

320

15

800

2.00

3.00

293.00

488

0.00

19.00

35.00

12.00

4.50

BARBEQUE RIB SANDWICH

371

30

1035

3.50

4.05

100.37

326

4.36

18.77

53.90

11.52

4.35

POPCORN CHICKEN SALAD

250

19

659

5.79

1.96

74.05

8490

37.96

15.26

25.40

10.72

1.99

FRENCH FRIES-CURLY-SECONDARY

222

0

467

4.00

0.96

0.00

0

0.00

2.67

26.67

11.97

2.60

GARDEN SALAD

8

0

8

0.71

0.22

10.30

1931

4.36

0.41

1.76

0.08

0.01

STEAMED CORN

80

0

3

2.18

0.38

3.63

177

5.81

2.74

18.88

0.70

0.11

SHREDDED LETTUCE/PICKLES

6

0

247

0.56

0.19

15.47

155

0.80

0.35

1.34

0.07

0.01

PEACHES

66

0

6

1.58

0.44

3.65

431

2.92

0.55

17.73

0.04

0.00

RAINBOW GELATIN

74

0

94

0.00

0.04

2.78

0

0.00

1.52

17.59

0.00

0.00

MILK, 1% LOWFAT

102

12

107

0.00

0.07

290.36

478

0.00

8.22

12.18

2.37

1.54

MILK, 1% STRAWBERRY

170

10

150

0.00

0.36

250.00

500

2.40

7.00

29.00

2.50

1.50

MILK, CHOCOLATE, FAT FREE

150

5

180

0.00

0.00

250.00

500

0.00

8.00

28.00

0.00

0.00

KETCHUP

40

0

400

0.00

0.00

0.00

0

0.00

0.00

8.00

0.00

0.00

RANCH DRESSING (LITE)

175

18

455

0.00

0.00

35.00

0

0.00

1.75

1.75

17.50

2.62



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NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions.