You Art What You Eat
Cruciferous World
Captain
Broccoli x 04
APRIL 2018 MON
tu e
Burrito Pinto Beans Salad w/ Ranch Sun-believable Cornbread Fruit Cocktail
Pizza Potato Wedges Cucumber Slices w/ Ranch Applesauce Milk
2
+200 +100
+50
9
Corn Dog Potato Wedges Baked Beans Applesauce Milk
Chicken Quesadilla Pinto Beans Garden Salad w/ Ranch Cornbread Apple Slices Milk
> on back!
Fun facts
17
SCHOOL HOLIDAY
30
Chicken Alfredo Steamed Broccoli Bread Sticks Diced Pears Milk
Chicken Drumstick Mashed Potatoes Green Beans Hot Roll Diced Peaches Milk
24
fri
Crispy Chicken Sandwich Tater Tots Baked Beans Diced Peaches Milk
4
5
Spaghetti w/ Meat Sauce Garden Salad w/ Ranch Italian Blend Bread Stick Diced Pears Milk 11
Chicken Chunks Mashed Potatoes Salad w/ Ranch Hot Roll Jello w/ Fruit Milk
18
25
6
19
Chicken Spaghetti Italian Blend Vegetables Tossed Salad w/ Ranch Garlic Hot Roll Fruit Cocktail Milk 26
Good
Eats at: PRIMARY K-1 LUNCH All students are offered a complete meal to include the 5 food groups Protein, Dairy, Vegetables, Fruit, and Grains
BBQ Sandwich Chili Beans Curly Fries Side Kick Milk
12 Pizza Steamed Corn Garden Salad w/ Ranch Fruit Cocktail Milk
Chicken Fried Steak Mashed Potatoes Salad w/ Ranch Hot Roll Pineapple Milk
Nachos Pinto Beans Steamed Broccoli' Cornbread Applesauce Milk 23
Popcorn Chicken Mashed Potatoes Green Beans Hot Roll Pineapple Milk
10
16
Grilled Cheese Sandwich Potato chips Pickle Spears Sun-believable Diced Peaches Milk
thur
3 Tacos Pinto Beans Salad w/ Ranch Cornbread Strawberry Fruit Cup Milk
Pizza Steamed Corn Carrots w/ Ranch Pineapple Milk
wed
13
Special
Hamburger Potato Smiles Pickle Spears Fresh Orange Milk
Announcements
20
Cheeseburger Curly Fries Pork & Beans Fresh Orange Wedges Milk 27
Students must take at least 3 of the 5 items offered, but are encouraged to take all 5. One of the items chosen must be a fruit or vegetable. 2 entree items are offered daily, Student may only choose one with their meal.
A choice of flavored milk is offered daily. Lunch Cost Students - $2.75 Reduced Price - $0.40 Staff - $3.75 Visitors - $4.00 Menus are subject to change due
You Art What You Eat A R T C O N T E S T C O N T I N U E S . ENTER TODAY! s q u aremea ls.org /a r tc ontest This product was funded by USDA. This institution is an equal opportunity provider.
TEXAS DEPARTMENT OF AGRICULTURE
COMMISSIONER SID MILLER
Launch
Pa d
BROCCOLI GROWING REGIONS
Healing 1
He ro
2
1. W inter Garden 2. Rio Grande Valley
B roccoli
I’m Captain Broccoli and I come from the cruciferous clan. The flower petals on cruciferous vegetables look like a cross. I’m a cousin to cabbage and cauliflower, and I grow in many parts of Texas. I really prefer cool weather, and hate hot weather. I am often boiled, roasted or steamed, but can also be eaten raw. My head is made up of tiny flower buds. If you don’t pick me early enough, my head turns into a bunch of yellow flowers.
Fun
I am filled with a lot of healthy vitamins and minerals, like vitamins A, C, K, calcium, and potassium, which provide the body with strength and help fight diseases.
Draw Captain Broccoli's
fi rst mate
Chicken and Broccoli
FACT
Broccoli has been around for more than 2,000 years and has been grown in the United States for more than 200 years!
Ba k e
Joke of the
month Q: What do you call a vampire who grows broccoli? A: Count Broccula
INGREDIENTS
PREPARATION
1 cup rice, uncooked • 1 broccoli, frozen (10 ounce package) • 3 cups chicken, cooked • 2 tablespoons margarine (or butter) • ¼ cup flour • 2 cups chicken broth • ¼ cup Parmesan cheese (optional)
1. Cook rice in 2 cups of water. 2. Let broccoli thaw. 3. Chicken should be off the bone. 4. Melt butter in large sauce pan. 5. Add flour to melted margarine and stir. This will be lumpy. 6. Use broth from chicken you cooked or use canned chicken broth. Slowly add broth to margarine/flour. Stir to remove lumps and thicken. 7. Add cheese and stir. 8. Add rice, broccoli and chicken. Stir. 9. Put in a casserole pan and bake at 350 degrees for 30 minutes or until thoroughly heated. Recipes courtesy of: www.whatscooking.fns.usda.gov
+200 +100
Captain
Broccoli x 04
APRIL 2018 MON
tu e
Burrito Pinto Beans Salad w/ Ranch Sun-believable Cornbread Fruit Cocktail
Pizza Potato Wedges Cucumber Slices w/ Ranch Applesauce Milk
2
+200 +100
+50
9
Corn Dog Potato Wedges Baked Beans Applesauce Milk
Chicken Quesadilla Pinto Beans Garden Salad w/ Ranch Cornbread Apple Slices Milk
> on back!
Fun facts
17
SCHOOL HOLIDAY
30
Chicken Alfredo Steamed Broccoli Bread Sticks Diced Pears Milk
Chicken Drumstick Mashed Potatoes Green Beans Hot Roll Diced Peaches Milk
24
fri
Crispy Chicken Sandwich Tater Tots Baked Beans Diced Peaches Milk
4
5
Spaghetti w/ Meat Sauce Garden Salad w/ Ranch Italian Blend Bread Stick Diced Pears Milk 11
Chicken Chunks Mashed Potatoes Salad w/ Ranch Hot Roll Jello w/ Fruit Milk
18
25
6
19
Chicken Spaghetti Italian Blend Vegetables Tossed Salad w/ Ranch Garlic Hot Roll Fruit Cocktail Milk 26
Good
Eats at: PRIMARY K-1 LUNCH All students are offered a complete meal to include the 5 food groups Protein, Dairy, Vegetables, Fruit, and Grains
BBQ Sandwich Chili Beans Curly Fries Side Kick Milk
12 Pizza Steamed Corn Garden Salad w/ Ranch Fruit Cocktail Milk
Chicken Fried Steak Mashed Potatoes Salad w/ Ranch Hot Roll Pineapple Milk
Nachos Pinto Beans Steamed Broccoli' Cornbread Applesauce Milk 23
Popcorn Chicken Mashed Potatoes Green Beans Hot Roll Pineapple Milk
10
16
Grilled Cheese Sandwich Potato chips Pickle Spears Sun-believable Diced Peaches Milk
thur
3 Tacos Pinto Beans Salad w/ Ranch Cornbread Strawberry Fruit Cup Milk
Pizza Steamed Corn Carrots w/ Ranch Pineapple Milk
wed
13
Special
Hamburger Potato Smiles Pickle Spears Fresh Orange Milk
Announcements
20
Cheeseburger Curly Fries Pork & Beans Fresh Orange Wedges Milk 27
Students must take at least 3 of the 5 items offered, but are encouraged to take all 5. One of the items chosen must be a fruit or vegetable. 2 entree items are offered daily, Student may only choose one with their meal.
A choice of flavored milk is offered daily. Lunch Cost Students - $2.75 Reduced Price - $0.40 Staff - $3.75 Visitors - $4.00 Menus are subject to change due
You Art What You Eat A R T C O N T E S T C O N T I N U E S . ENTER TODAY! s q u aremea ls.org /a r tc ontest This product was funded by USDA. This institution is an equal opportunity provider.
TEXAS DEPARTMENT OF AGRICULTURE
COMMISSIONER SID MILLER
Launch
Pa d
BROCCOLI GROWING REGIONS
Healing 1
He ro
2
1. W inter Garden 2. Rio Grande Valley
B roccoli
I’m Captain Broccoli and I come from the cruciferous clan. The flower petals on cruciferous vegetables look like a cross. I’m a cousin to cabbage and cauliflower, and I grow in many parts of Texas. I really prefer cool weather, and hate hot weather. I am often boiled, roasted or steamed, but can also be eaten raw. My head is made up of tiny flower buds. If you don’t pick me early enough, my head turns into a bunch of yellow flowers.
Fun
I am filled with a lot of healthy vitamins and minerals, like vitamins A, C, K, calcium, and potassium, which provide the body with strength and help fight diseases.
Draw Captain Broccoli's
fi rst mate
Chicken and Broccoli
FACT
Broccoli has been around for more than 2,000 years and has been grown in the United States for more than 200 years!
Ba k e
Joke of the
month Q: What do you call a vampire who grows broccoli? A: Count Broccula
INGREDIENTS
PREPARATION
1 cup rice, uncooked • 1 broccoli, frozen (10 ounce package) • 3 cups chicken, cooked • 2 tablespoons margarine (or butter) • ¼ cup flour • 2 cups chicken broth • ¼ cup Parmesan cheese (optional)
1. Cook rice in 2 cups of water. 2. Let broccoli thaw. 3. Chicken should be off the bone. 4. Melt butter in large sauce pan. 5. Add flour to melted margarine and stir. This will be lumpy. 6. Use broth from chicken you cooked or use canned chicken broth. Slowly add broth to margarine/flour. Stir to remove lumps and thicken. 7. Add cheese and stir. 8. Add rice, broccoli and chicken. Stir. 9. Put in a casserole pan and bake at 350 degrees for 30 minutes or until thoroughly heated. Recipes courtesy of: www.whatscooking.fns.usda.gov
+200 +100
