School Nutrition Kicks off the Holiday Season with their Annual Harvest Lunch

Written By: Stefanie Dove, RDN, School Nutrition Marketing Coordinator

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This week, School Nutrition Services hosted their annual Harvest Lunch in all schools across the county to celebrate American Education Week. The meal was served during regular meal times in the schools with some of the holiday staples that many have for their upcoming Thanksgiving meal.

School Nutrition works with their partner, Cuisine Solutions, who is based in Sterling, to provide sous-vide turkey breast for this meal. The School Nutrition staff also made stuffing, mashed potatoes with chicken gravy, fresh rolls, steamed broccoli, side salads, fresh vegetable cups, fresh fruit, and also offered a frozen fruit treat made from 100% whole fruit.  For those students who did not want to enjoy the turkey, the department also offered Baked Chicken Bites, Chicken Caesar Salads, Vegetarian Chef Salads, Turkey Chef Salads, Bagel and Yogurt Boxes, and Hummus Meals.

For more information about this event or School Nutrition Services, please visit www.LCPSHealthyCafe.org or email, Stefanie Dove, RDN, Marketing Coordinator at  Stefanie.Dove@LCPS.org

Stay Up-to-Date on all SNS events by following us on social media @LCPSCafe

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Cheesy Chickpea and Broccoli Bake

Looking for a new kid-friendly recipe to serve this Thanksgiving? Why not try this cheesy chickpea broccoli bake?  Our students love eating broccoli for school lunch, so it is a great way for them to also enjoy it at home.  The cheese helps provide ample calcium, broccoli is full of  vitamins and minerals, and chickpeas provide fiber and protein!

While this recipe uses traditional bread crumbs, if you need to make the recipe gluten free, just swap the breadcrumbs to a gluten free version. This recipe is also a wonderful vegetarian side dish and can be transformed into a vegan side dish by swapping the traditional cheese to a vegan variety such as cashew.broccolicheesebake

1 large bunch (about 1 pound) fresh broccoli, rinsed and cut into medium pieces (include tender parts of stems and leaves) or a 1-pound bag frozen broccoli florets (thawed)
1 15½-ounce can chickpeas, drained and rinsed
1 tablespoon olive oil
Salt and black pepper to taste
1 cup shredded Gruyere, cheddar or mozzarella cheese
⅓ cup whole-wheat breadcrumbs

Directions

  1. Preheat oven to 400°F.
  2. If using fresh broccoli, lightly steam it first: Place raw broccoli pieces in a steamer basket inside a saucepan filled with 1 inch of water. Steam on medium heat for 5 minutes or until broccoli is just tender and bright green. Or, steam fresh broccoli in the microwave: Place raw broccoli pieces in a large microwave-safe dish or bowl with ½-inch water at bottom. Cover with a microwave-safe plate and microwave on high for 3 minutes or until just tender and bright green. Drain water.
  3. Toss steamed broccoli and chickpeas with olive oil. Place in a 9-by-9-inch baking pan.
  4. Add salt and black pepper to taste. Top evenly with grated cheese, then top evenly with breadcrumbs.
  5. Bake 10 to 15 minutes, or until cheese is melted and breadcrumbs are lightly browned. Remove from oven and serve immediately.

Recipe and photo from Academy of Nutrition and Dietetics