Tuesday, September 16, 2014

Grilled Chicken and Pasta Alfredo

This past Monday our lunch was grilled chicken, pasta Alfredo, vegetables, (because it can change I am not very specific) and a roll. 

Little Valley Academy (infant to K4) gets chicken tenders instead of grilled chicken. You might ask why? Because there is an increase of orders  from 25% to 35% MORE with tenders versus grilled chicken. Parents know what their children will eat. At least while their young. Most of the time. Hahahaha!

Valley Fellowship Christian Academy K5 - 12TH

We  make from scratch AND sometimes use a mix for the Alfredo sauce. Chicken is grilled outside and finished in the oven (to guarantee its cooked to the proper temperature with no doubt). Here we have a purchased roll like a Hawaiian bread roll, but we often make the bread/roll ourselves. And of course the green beans which I usually season to taste. Yes, those are Land-O-Lakes REAL BUTTER pats, I don't use margarine in my kitchen, only butter and olive oil. Occasionally I use canola/vegetable oil for certain things like baking.

Friday, September 12, 2014

Cheeseburgers, Fries, and Cookies!

Thursday: Cheeseburgers, Fries, and Cookies!
The first thing we do is roll out the grill! Who wants burger patties cooked in an oven? Unless of course it may be raining, in which case we would definitely season them up for a different cooking process!

Little Valley Academy (Infant - K4)


Valley Fellowship Christian Academy (K5-12TH)
Sure, we would all like to have "fried" fries but ours are cooked in the oven. They still come out hot and crispy! The burger is 100% ground beef. Grilled with just a pinch of salt on it. Nothing fancy, just a pure american classic!

Thursday, September 11, 2014

Homemade Spaghetti & Bread Sticks!

Wednesday Lunch: Spaghetti & Meat Sauce, Green Beans, and Bread Stick(s)
Little Valley Academy
[update: I should point out that we use shells or shaped pasta for LVA because we feel the spaghetti noodle is a potential choking hazard for children this young]
Here we have Mr. John, the greatest "on time" delivery service to LVA!


Valley Fellowship Christian Academy

Bread sticks are made right here, and so is the meat sauce!

Wednesday, September 10, 2014

Chicken and Mash

Chicken Tenders, mash potatoes and gravy, mix vegetables, and a biscuit! Not to bad for a Tuesday lunch.

Little Valley Academy Pictured here with the meals is Jim, but we call him Cookie Monster (for obvious reasons associated with his nickname) just as Sous Chef Roberto was a nickname for Robert who I mentioned in earlier posts when we first got started with this lunch program. 

Cookie Monster is checking quality control!





Valley Fellowship Christian Academy



And yes! I do use a large "ice cream" scoop for the mashed potatoes! LOL!

Tuesday, September 9, 2014

BBQ Plate (pulled pork)

Yesterday was BBQ Pulled Pork, Coleslaw, Potato Chips, and a Chocolate Chip Cookie! Apple sauce instead of coleslaw for the younger kids.

Little Valley Academy


Valley Fellowship Christian Academy K5-12TH Grade


Slow cooked, pulled pork video I posted awhile back explaining how to do it:


Sunday, September 7, 2014

Quick Kids Pizza Any Diet

Hear me out! As long as you can turn your oven on high as it will go, slide a cookie sheet/pan (or square stone) in there, and the oven doesn't take all day to heat up...you can feed pizza to your kids quickly with a crispy crust!  

Tortillas seem to come in any size, and any diet nowadays. Wheat, white, corn, gluten free...it's amazing really. For the basic I use white, flour tortillas. Turn oven up as far as it will go, you can stick pizza in before it reaches temperature and then check it in about five minutes to gage where it's at. Sauce (marinara, BBQ, Alfredo, pesto...), toppings, slide in oven with spatula or upside down tray, on top of hot tray or stone (I can do four small pizzas on my stone) bake till crispy and cheese/topping bubbling(five to ten minutes). Next round, if there is one, pizzas will cook quicker. If you have trouble getting them out just pinch end of crust with tongs and drag on top tray or plate.



Look at the crust on that puzza, thin, crispy, great color!

**if your a purist or a "professional" then maybe this isn't for you! But it's great for moms and dads that want something hot and quick without making / keeping actual dough or premade crusts around. And now your tortillas are much more versatile.**


Friday, September 5, 2014

Breakfast For Lunch!

Everyone seems to love eating breakfast at lunch! Today was a little different and since breakfast originally fell on Labor Day on the calendar I figured lets just move it to the end of the week. Fridays are usually pizza day. We order from Dominoes...it helps me work on receiving orders (from trucks), paperwork, and extra cleaning.

Little Valley Academy gets a sausage biscuit, hash rounds(w/ketchup), and mixed fruit!

Valley Fellowship Christian Academy (K5-12TH) gets scrambled eggs, hash rounds, biscuit and sausage gravy, and of course ketchup and real butter. We scramble real eggs, cook the sausage, make the sausage gravy...Shown is the High School plate.


Thursday, September 4, 2014

Chicken and Waffles, Cinnamon Apples

Before school started this year I actually started Chicken and Waffles with the LVA (Little Valley Academy) kids. But today was the first time for all grades to be able to order. It was one of the best ordered lunches so far this year! *Here is the prior post Chicken and Waffles*

VFCA (Valley Fellowship Christian Academy) High School plate: Crispy Chicken Filet, Waffles, Butter, Syrup, Fresh Cinnamon Apple Slices...

Wednesday, September 3, 2014

Baked Ziti, Mixed Vegetable, Garlic Bread

Baked Ziti in essence is another form of Lasagna as far as kids are concerned. Here it is pictured made with penne pasta and not ziti. What's the difference? Not much. If I can't find the one, I buy the other. We make it here at the kitchen. Cook the meat, salt the water and boil the pasta, season the tomato sauce (made out of puree and blanched chopped tomatoes) and layer with Mozzarella and a Cheddar/Monterrey Jack cheese mix. The kids are always worrying about getting the cheese, so I started putting a layer of the cheese in the middle AND on top. (that's what makes it similar to lasagna besides just ingredients, another layer) 


The mixed vegetable shown is called a Cali Blend: Broccoli, cauliflower, and carrots (I think it used to be called Normandy Blend). I season the veggies with a small amount of salt. And sometimes a dash of salt-free Ms. Dash original seasoning. Most veggies I buy frozen or fresh, usually never canned (except for maybe tomato products). Fresh obviously has no extras added BUT canned or frozen foods I always check the ingredients list. At the most I want the ingredient list to include the main product like tomatoes, then water, and/or salt...nothing else.


LVA, K5-12TH all pretty much get the same thing as shown in the picture but in grade appropriate portions. The picture shown is for Little Valley Academy. On our menu I use the listing bread/roll because some days I use rolls or buns and then some days I make my own bread or bread sticks!


Leave a comment to ask questions about our school lunches or anything related!



Tuesday, September 2, 2014

BBQ Chicken Sandwich, Baked Beans, Potato Chips

I am going to try my best to start taking pictures of each meal served here at Valley Fellowship Christian Academy and Little Valley Academy! For those of you who are local and have connections to our school please spread/pass this around to parents and kids. This will give parents an idea of what is being prepared, how its done, and what the presentation looks like. Hopefully providing some positive feedback and encouraging more parents to order our meals for their students!

LVA (K1-K4): For Little Valley Academy we prepared Lays Potato Chips, Baked Beans, and the little version of a BBQ Chicken Sandwich (which is two chicken tenders on a bun with BBQ sauce on the side). * A lot of the little kids frown on grilled (or other forms of) chicken so we stick with the tenders. 








K5-2ND Grade: As the grade get higher and the kids get bigger we increase the amount of baked beans and graduate them to a grilled chicken sandwich where it has been lightly based with a BBQ sauce at the end of cooking. In addition we add a BBQ sauce condiment cup for them to "control" the sauce.
















3-6th Grade and High School: Not much difference between 3-6th and High School except the portions. More chicken on the sandwich, more baked beans in the bowl! Both sets of these grades get a Tomato & Lettuce Set-Up (that's what we call it).










Some days you may see me at the grill smoking up the outside parking lot...sorry if I smoked you out, but know that I am preparing and cooking to make your child's lunch delicious and this is just one way of doing it!

Wednesday, August 20, 2014

The Public School Lunch Fiasco

To be fair, this is not directed towards the schools themselves, but rather the mandates that are handed down to them.

Jamie Oliver's Food Revolution was more of a "revelation". Sure, I loved the show and it pointed to weak areas in the school lunch program...but as the show progressed you noticed it was more about food choices, availability, genes, culture, and economics outside of the school system than the actual school food itself!

In public school most children, if not all, are NOT overweight and/or unhealthy because of their food choices at school. Even before the government started changing the requirements of school lunch (and breakfast) when have you EVER known a person that became overweight, obese, or unhealthy solely because of their school lunch or breakfast? We were eating long before we started kindergarten so lets not be so bold as to say the school system is responsible for our food choices and health...But maybe they should be held responsible for trying to force their "solution" to the problem on us! In essence they are now guilty of diminishing our freedom, right?

[start satire] Let's recap what we have learned the last few years from reading the daily headlines. I think we will find that maybe, just maybe problems with our schools lunches may indeed be created by the school system itself!
  • Bad lunches, not enough calories, and absurdities created by the overhaul. Google: "School Lunches Michelle Obama" 
  • PE (physical education) now consists of mostly non-physical activity because of "unfairness", injury, bullying, competition(that encourages a "negative" aggression?)...et cetera. Or, we have given electives to opt out of PE.
  • Parents complaints of school having so much homework the kids never get to play outside before it gets dark! [although depending on your research and statistics you use, this is considered a myth. Not that it doesn't happen, but that the percentage is less than 13%]
So help me figure this out, we take away almost all the physical from "physical education". Then we burden our kids with so much homework there's no time to play outside. But now we are concerned with their health enough to reconstruct school lunches with lackluster choices and poor calorie content? Of course! They no longer need high calorie content because they have very little physical activity during and after school! (Unless of course you are involved in school sports!) But wait! There's more! Maybe BECAUSE they took away so much physical activity in PE and gave them so much homework THAT'S when those prior high calorie school lunches started giving our children health problems, weight gain, and sluggish school performance? [end satire]

As in most situations its easy to complain, be the critic, and rant over a perceived injustice without actually being part of the solution or offering to help! SO here are a few suggestions towards a more suitable solution to this problem...

WHAT IF?
  • What if we put the physical back in physical education and make it mandatory (no opting out unless its medical)...thirty minutes to an hour of exercise does not have to be competitive, unfair, or allow for bullying. Remember jumping jacks, squats, running in place, using the medicine ball...? 
  • Decrease the amount of homework to promote more after school physical activity and school sports? [Won't we get more productive results on school work done IN SCHOOL when the body is well fed and invigorated?] 
  • And last, but not least...remove as much processed food from school lunch as we can while maintaining the calorie count of "yesterday". [More Jamie Oliver, less Michelle Obama]

If food doesn't taste good and its not an enjoyable choice for children, its thrown in the trash! Wasted food, wasted money! We still have the freedom to pack their lunch, but if we don't start fighting somewhere they may start regulating that!

Friday, August 8, 2014

School In Session! Chicken and Waffles

Going into my third year of the newly started lunch program here at Valley Fellowship Christian Academy (k5-12) and Little Valley Academy (infant to k4) I decided to start sharing some posts from  a work perspective. 

In the past I have done a bit of everything which helps educate and make one a well rounded food service professional. Starting a school lunch program from scratch started a new chapter in my "cook book". Now that we are in it a couple of years I thought it would be nice to share some plates and thought process. 

Above is a meal for Little Valley Academy. Its a play on that classic, chicken & waffles. Most of the kids that will eat this are between 1 and 4 years old. It includes crispy chicken tenders (oven baked, not fried), small waffles that I cut into 4 sticks (Aunt Jemima brand), a fruit cup, Mrs. Buttersworth syrup in condiment cup (tastes like butter is already in it, older kids will actually get real butter pats), and a pack of ketchup. We add ketchup because the kids may still want to eat their chicken tenders without syrup. Depending on fruit prices the cup could be 4 ounces of tropical fruit mix from a can, or fresh fruit. I don't like to use fruit cocktail, the color of the fruit seems to all blend together and the fruit itself can be near mush consistency. If I won't eat it or I wouldn't feed it to my kids, I am pretty sure I won't feed it to your kids!

Next month we will try it with the academy (K5-12). The plate usually graduates as it goes up the grades...bigger portions, more condiments (like real butter), larger size waffles, and not cut into sticks.

Mama's & Daddy's give me some feedback on what your children like to eat...what do you think they would order at school...is this a dish you would order for your child? Menu suggestions...

Monday, August 4, 2014

LIBRARY! The Poor Person's Internet?


LIBRARY = FREE!
 Go get a library card!  If you haven't already done it, SHAME ON YOU! It's FREE and remains free as long as you can get all your items back in on time, or renew them.

What's available for check-out at the Library today?
  • Books, of course! I found culinary books that were released this year
  • Magazines
  • DVD's
  • CD Rom - computer software
  • Free internet use, and free Wi-Fi (most libraries today even small ones!)
  • Free lectures like the one I attended: 'Myths in Food Nutrition Today' hosted at the library by a woman who had multiple degrees in nutrition and diet.
Here are a couple of examples of how to use a library:
  • I have found instructional DVD's from Jacques Pepin to Julia Child cooking and technique.
  • I surf thru http://ecookbooks.com and http://amazon.com to read reviews and see what culinary books I would want next and then find 80% of them at my local library! (that saved me some money!)
  • When obtaining the culinary resources I want I 'check-in' online and reserve or request books from other branches - an alert is emailed to me when to pick them up!
  • Some libraries have online resources for downloading audio, video, and pdf/digital books.
  • Food & Wine related magazines that are up-to-date (they have monthly subscriptions at the Library) for example Savour, Gourmet, Cooking Light, Taste of Home, Food & Wine...
  • Sometimes an additional used book store (in, or attached to the library) that sells used books and magazines for pennies on the dollar. In the age of new technology where people are purchasing more books in digital format, I am finding excellent, classic, high-dollar books (of all genre) by the dozens in the library used book stores.
Above (in the picture) I found On Food And Cooking by Harold McGee $2, Yes two dollars! The Soul Of A Chef by Michael Ruhlman $0.50, fifty cents! I had previously purchased these books a long time ago, read them, and re-read them and then passed them on to others. I may re-read The Soul Of A Chef and even keep On Food And Cooking for reference in my library, but at this price, I would gladly buy them and give them away again!

What All Libraries Have Today This link goes to a government site that explains in more detail than my brief listing above what can be found at your local library. One of the greatest FREE resources on the planet that dates back BEFORE the internet and still includes the internet.  GET YOUR LIBRARY CARD TODAY!