Secondary Lunch-High Sch.

Friday, Feb 27, 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

FILET OF FISH ON BUN

320

14

525

2.00

2.52

50.01

0

0.00

16.01

43.01

10.00

1.50

TURKEY CHEF SALAD-SECONDARY

190

31

817

6.90

2.69

182.04

10387

69.12

17.02

24.83

3.76

1.51

FRENCH FRIES-SECONDARY

222

0

347

2.67

0.96

0.00

0

4.80

2.67

30.68

10.64

2.60

TURKEY NOODLE SOUP

141

30

896

0.68

0.85

21.20

228

0.60

7.91

11.72

6.43

1.24

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

CHILLED PEARS

73

0

6

2.06

0.36

6.44

0

0.90

0.24

19.54

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

TARTAR SAUCE

56

5

226

0.04

0.00

180.00

0

0.00

0.12

2.52

5.00

0.76

RANCH DRESSING (LITE)

175

18

455

0.00

0.00

35.00

0

0.00

1.75

1.75

17.50

2.62

KETCHUP

40

0

400

0.00

0.00

0.00

0

0.00

0.00

8.00

0.00

0.00



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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.