Can you picture this on school lunch service?

A better school lunch?

I had the fantastic pleasure today of cooking with the nutrition staff at Waconia Public Schools. We served up a delicious, nutritious school lunch that we all enjoyed! While it's not realistic to think this entire meal will be on the menu when school starts next week, Waconia and other districts we're working with will be slowly introducing new entrees and side dishes in keeping with the new USDA regulations for school lunch programs. 

Here's the entire menu, with recipes, so you can try them at home. Enjoy! 

 

Tilapia Tacos with Jicama Slaw

Ingredients:
2lbs tilapia filets, clean, dry
4 pinches paprika
4 pinches black pepper
4 pinches salt
4 whole wheat tortillas 
1 cups jicama, peeled, shredded
1 cups Napa cabbage,washed, dried,  thin sliced
1/4 cup pineapple, small chopped
1 tsp fresh cilantro, washed, dried, chopped
1 T fresh lime juiced
Ranch dressing or greek yogurt (as topping)

Directions:
Preheat oven at 350 degrees. 
Lay single layer tilapia filets on lined or non-stick sheet pans. Season with paprika, salt and pepper. Set aside.

Mix jicama, napa cabbage, pineapple, cilantro, and lime juice in large bowl. Season as needed.

Cook fish in oven until firm to the touch about 10 minutes. Remove from oven, crumble or chop up fish. Portion fish on prepared tortillas, top with jicama slaw and drizzle with dressing or yogurt. 

 

 

Black Bean Dip

Ingredients:
15-oz. can black beans, rinsed and drained 
1 small tomato, small chop
1 large garlic clove, peeled, minced
1 T. lime juice
1 tsp. cumin
Salt and pepper to taste

Directions:
Combine all ingredients in a bowl, mash together and mix until fully incorporated. If desired blend in food processor.  

 

 

Roasted Cauliflower & Broccoli

Ingredients:
2 cups cauliflower, separated into large, bite-size pieces
1 cup broccoli, separated into large, bite-size pieces
1 T garlic, minced
1 T olive oil
1 cup shredded parmesan cheese
2 tsp dried parsley
 

Directions:
Preheat oven to 350 degrees. Toss cauliflower, broccoli, olive oil , salt and pepper together and place on sheet tray. Cook for 25 to 35 minutes, until tender and nicely browned, stirring occasionally. Add parmesan and dried parsley right before service.  

 

All of that, plus my Kalamata Quinoa Salad. It was a delicious feast! Everyone involved did a fantastic job working with the recipes and ingredients. 

 

 

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