FREE MEALS for ALL CHILDREN (age 18 and younger)

Join us for a summer of fun at our Summer Food Service sites!  Meals are offered at no cost for those 18 and under at the sites below!

Bring a friend and have a free meal together!  Folley Pool is the only site offering dinner so don’t miss out on that!

NO FEE – NO REGISTRATION

BARNESS FAMILY JCC | 908 N. Alma School Road

June 1 – July 10 | Breakfast: 9:30-10:30am | Snack: 2-3pm

BOLOGNA ELEMENTARY | 1625 E. Frye Road

June 1 – June 26 | Breakfast: 8-9am | Lunch: 11:30-12:30

            

BOY’S AND GIRLS CLUB | 300 E. Chandler Blvd.  

  June 1 – July 17 | Lunch:11:30-12:30 | Snack: 2-3pm

CHANDLER HIGH SCHOOL | 350 N. Arizona Ave.

June 1 – June 26 | Breakfast: 7-8am | Lunch: 11-1pm

CHIEF HILL LEARNING ACADEMY | 290 S. Cooper

June 1 – June 26 | Lunch only: 11:30-12:30

CONLEY ELEMENTARY | 500 S. Arrowhead

June 1 – June 26 | Lunch: 12-1pm | Snack: 2-3pm

GALVESTON | 661 E. Galveston

June 1 – June 26 | Breakfast: 7:308:30am | Lunch: 11:30-12:30

HARTFORD ELEMENTARY | 700 N. Hartford

June 1 – June 26 | Breakfast: 7:308:30am | Lunch: 11:30-12:30

ICAN | 600 N. Morales

  June 1 – July 17 | Lunch only: 11:30-12:30

SALVATION ARMY | 85 E. Saragosa

  June 1 – June 12 | Breakfast: 9-10am | Lunch: 12-1pm

SAN MARCOS | 451 W. Frye Rd.

June 1 – June 26 | Breakfast: 7:308:30am | Lunch: 11:30-12:30

SHUMWAY | 1325 N. Shumway

June 1 – June 26 | Breakfast: 8-9am | Lunch: 11:30-12:30

WIC | 3002 N. Arizona Ave.

June 1 – July 10 | Lunch only: 11:30-1pm

WILLIS JR HIGH SCHOOL | 401 S. McQueen

June 1 – June 26 | Breakfast: 7:308:30am | Lunch: 11:30-1pm

YMCA | 1655 W. Frye Road

  June 1 – July 10 | Lunch:11-12:30 | Snack: 2-3pm

POOL MEAL SERVICE: JUNE 2 – JULY 10

(Monday-Friday)

ARROWHEAD POOL | 1475 W. Erie Street

Breakfast: 8-9am | Lunch: 12:30-2:00pm

DESERT OASIS AQUATIC CENTER | 1400 W. Summit Place

Lunch: 11:00-1:00pm | Snack: 2:00-3:00pm

FOLLEY POOL | 600 E. Fairview

Snack 2:00-3:00pm | Dinner 5:00 – 7:00pm

Please call the CUSD Nutrition Department for more information

480-812-7240

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Today’s Superfood: Strawberries

For the month of May we celebrate Strawberries! Not surprisingly, strawberries are the most popular berry in the United States. They are valued for their sweet, juicy flavor and broad nutrient profile. There is no doubt that strawberries are a powerful superfood. Their antioxidant power came in 4th places when compared to all other fruits eaten in the U.S. The combination of antioxidants, vitamin C and robust anti-inflammatory nutrients provide our bodies with ultimate protection.

Blood Sugar Regulation: Research shows that strawberries decrease the sharp spike in blood sugar when consumed with other sugary foods. Additionally, consuming them 2-3 times per week seemed to significantly decrease the risk of type-2 diabetes. This is due to strawberries unique and potent nutrients!

Vitamin C Power: Surprisingly strawberries have the most vitamin C content than any other fruit! This means strawberries protect our bodies from inflammation and stress caused by our toxic environment. This tough protection helps our bodies defend itself against illness.

FUN FACT: Strawberries are the only fruit that wear their seeds on the outside. No wonder it’s so easy to get them stuck in your teeth!

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TIPS FOR PURCHASING AND HANDLING STRAWBERRIES

Strawberries are exceptionally fragile and perishable. Luckily, with the right care and selection strawberries can hold on to their nutrients and flavor.

 

  • Once strawberries are picked they don’t ripen any further. Choose berries that have minimal green and yellow patches.
  • Wait to wash strawberries until right before you eat them- Washing strawberries before placing them in the fridge to sit can speed up spoiling.
  • Store fresh strawberries in the storage bin of the fridge. The humidity is higher and preserves the strawberries longer.
  • Strawberries should be eaten within 2-3 days after purchasing. A great way to preserve them for longer is to store them in the freezer.

Strawberries are best when eaten fresh. They can easily be added to salads, smoothies, deserts, or eaten as a fresh snack. They provide great mouth watering flavor, color, freshness and sweetness. Test out these super simple strawberry Froyo Bites!

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STRAWBERRY FROYO BITES!

1 cup plain yogurt

1 cup strawberries

Blend ingredients together in a food processor.

Using a piping bag or small spoon, scoop the yogurt into a mold or ice cube tray.  Freeze until ready to eat.   Makes 10-12 ‘cubes’.

http://www.superhealthykids.com/froyo-bites/


Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. Concentrations of Anthocyanins in Common Foods in the United States and Estimation of Normal Consumption. J Agric Food Chem. 2006 May 31;54(11):4069-4075. 2006. PMID:16719536.

Pinto Mda S, de Carvalho JE, Lajolo FM, et al. Evaluation of antiproliferative, anti-type 2 diabetes, and antihypertension potentials of ellagitannins from strawberries (Fragaria — ananassa Duch.) using in vitro models. J Med Food. 2010 Oct;13(5):1027-35. 2010.

National Salad Month

This month, we honor the freshness and beauty of salads. No longer just a side dish, salads have become the star of the plate. Incorporating protein, fat and carbs with flavor and texture makes for a wholesome meal. The best part of building the perfect salad is getting to pair all your favorite flavors. In addition, the variety of fresh produce, fat and protein to choose from makes them extra beneficial for your taste buds and health!

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Green Base

The foundation to your salad, pick your favorite leafy green.

Arugula

Mixed Greens

Kale

Romaine

Spinach

Shredded Cabbage

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Add a Grains

For additional heartiness, texture and fiber choose a grain.  

Farro

Whole-wheat pasta

Beans

Quinoa

Brown rice

Couscous

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Fresh and Seasonal Fruits and Veggies

Brighten your salad up with a variety of fruits and veggies. Pair flavors that complement each other and excite your taste buds!

Tip: Slice produce into bite-sized pieces and roast hearty toppings.

Onions

Carrots

Peppers

Cauliflower

Mushrooms

Cucumber

Celery

Fennel

Squash

Tomatoes

Apples

Beets

Oranges

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Pack with Protein

Protein from meat, fish, poultry and vegetarian options will turn you salad into a main course.

Fish

Chicken

Hard-boiled eggs

Tofu

Edamame

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Add Flavor with Fat

Adding fat will add flavor and nutritional value to your salad. It is essential that you consume a small amount of fat in order to absorb all the fat-soluble vitamins your salad will provide.

Blue cheese

Feta

Parmesan

Bacon

Sunflower seeds

Almonds

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Add-ons

Add texture, flavor and crunch with these delicious add on toppings

Tortilla strips

Pita chips

Croutons

Olives

Fresh herbs

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Dress It Up

Finally bring all the component of your salad together with a delicious dressing!

Vinaigrette

Casear

Blue cheese

Chipoltle

Olive oil and vinegar

Asian

Stocking Up with Healthy Choices

A balanced diet begins with a well-stocked kitchen. Eliminate all temptations and prepare enjoyable and nourishing meals for you and your family.

The first phase of a kitchen makeover is to make room for wholesome foods.

Use these tips to help identify what foods you should reconsider-

  • If one of the first ingredients is sugar (high fructose corn syrup, corn syrup, rice syrup, aspartame, sucralose)
  • If multiple of the ingredients are difficult or impossible to pronounce
  • Products that have food dyes, artificial sweeteners, MSG, or sulfates
  • Foods that contain trans fats- frozen meals, fried foods, pre-packaged sweets

Now comes the fun part! Use this organized template to help build a versatile pantry. Begin stocking a wide variety of whole foods- thinking about flavors you and your family love. Feel confident knowing you have all the basic to build nutritious meals.

Baking Whole Wheat Flour

Flour Substitutes (Rice, Almond, Spelt or Quinoa)

Cornstarch

Baking powder and soda

Vanilla extract

Dried Goods Dried beans

Dried fruits

Grains Brown Rice

Quinoa

Barley

Millet, Farro or Kamut

Couscous

Flaxseed

Condiments Lemon juice

Lime juice

Light mayonnaise

Mustard

Salsa

Guacamole

Hummus

Pesto

Oils Olive oil

Coconut oil

Grape seed oil

Avocado Oil- for high heat cooking

Vinegars Apple cider

Red wine

White wine

Balsamic

Rice

Dried herbs & Spices Basil leaves

Bay leaves

Cayenne pepper

Chili powder

Clinatro

Cinnamon

Cloves

Cumin

Curry powder

Dillweed

Ginger- ground

Herbes de Provence

Marjoram

Dried mustard

Nutmeg- ground

Oregano

Paprika

Red peppers

Rosemary

Pepper

Sage

Salt

Tarragon

Thyme

Canned goods No Salt Added Beans

Fruit

Vegetables

Diced Tomatoes

Olives

Bread and Pasta Whole grain Pasta (Spaghetti, Corkscrew, Bowtie, Macaroni)

100% whole wheat bread

Refrigerator Goods Butter

Eggs

Milk

Various low-fat cheeses and nuts

Nut Butter (peanut, almond, cashew)

Salad dressings

Seasonal Produce

Chopped garlic

Onions- red and white

Fruit and vegetable juices

Low Sodium Vegetable and Chicken Broth

Freezer Goods A wide variety of frozen vegetables and fruit from every season

Cinco de Mayo Recipes

Cinco de Mayo is a day that remembers Mexico’s 1862 victory over the French in the Battle of Puebla. In the United State, it has evolved into a holiday to learn and embrace Mexican culture. Celebrated annually on May 5th, it is a day to take part in the traditions of Mexico.

Authentic Mexican cuisine is an important part of Cinco de Mayo. This year, we are combining great traditional flavor with the use of dairy products. Dairy products contain an important array of nutrients. Including the bone-building nutrient- calcium.

The National Dairy Association recommends consuming 3 servings of milk, cheese, or yogurt every day. Incorporating in dairy will add rich creaminess and wonderful flavor. Get your servings with these Mexican inspired dishes!

 

Easy Cheesy Chicken Enchiladas with Yogurt Sauce

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Makes 8 Servings
Prep Time: 10min
Cook Time: 15min

Ingredients
1 (3-ounce) package cream cheese
2 cups chopped, cooked chicken breast
12 ounces chunky salsa
1 cup Mexican-blend cheese, shredded 8 (6-inch) flour tortillas

For the yogurt sauce:
2 cups low-fat plain yogurt
1 cup chopped cilantro
1 teaspoon ground cumin

Heat cream cheese in large skillet over medium heat until soft. Stir in chicken and 1/2 cup of the salsa; mix well. Add 1/2 cup shredded cheese; stir until melted. Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place seam side down in 12×8-inch baking dish.

Top with remaining salsa and cheese. Bake at 350 degrees Fahrenheit for about 15 minutes, or until heated through. Serve with yogurt sauce.*
*Combine yogurt, cilantro and cumin. Chill until needed.

Confetti Quesadillas with Cilantro Yogurt Dip

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Makes 6 Servings
Prep Time: 5min
Cook Time: 20min

Ingredients
12 soft corn tortillas
1 cup (4 ounces) shredded part-skim Monterey Jack cheese
1 cup (4 ounces) shredded part-skim Colby cheese
½ cup fresh corn kernels or black beans
½ cup coarsely chopped cilantro
1 red bell pepper, finely minced
1 jalapeno pepper, finely minced

Preheat large skillet over low heat. Line up six tortillas. Divide cheese, corn, cilantro and peppers between the tortillas, then cover each with a second tortilla. Place a tortilla on the dry skillet or grill and warm until cheese is melted and tortilla is slightly golden, about three minutes.

Flip and cook other side until golden, about one minute. Cut into wedges and serve. Repeat with remaining quesadillas.

Cilantro Yogurt Dip

Ingredients
2 cups plain nonfat yogurt
¼ cup finely minced cilantro
½ teaspoon salt
Line a large strainer with a coffee filter or paper towel and place over a mixing bowl. Pour in yogurt and let sit until some of the liquid has drained away and the yogurt is the consistency of sour cream, about one hour. Transfer to small mixing bowl; stir in salt and cilantro. Makes about 1½ cup.

Serve each wedge with a dollop of cilantro yogurt “sour cream.”

Super Easy Power Snacks

Snacking was once seen as a negative habit that would spoil your appetite. Now we know that snacking is necessary, especially for children. The key is to provide snacks that are low in sugar, fuel the brain and provide adequate nutrition. With this come countless benefits. Snacking provides a quick boost of fuel and prevents kids from getting cranky before meals. Choosing the right snack can prevent kids from overeating at mealtime. Snacks should be small, healthy and offered a few hours before a meal.

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Apple Dunkers

Sliced apples are a refreshing and crunchy snack. Serve them with a side of nut butter (peanut, almond or cashew) or plain yogurt.

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Cucumber Sandwiches

The complete snack incorporates a little protein, fat, and carbs. Sliced cucumbers, with cheese and lunchmeat, provide the perfect balance for a snack.

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Trail Mix

Homemade trail mix makes for a super quick on the go snack. Combined your child’s favorite nuts (almonds, cashews, peanuts, pecans) with dried fruits (bananas, mangos, raisins, cranberries), chocolate chips, and sunflower seeds.

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Power Balls

Protein rich, power balls can be prepped in advance for convenient snacks throughout the week. Hundreds of recipes can be found using oats, nut butter, dried fruits, shredded coconut, and spices.

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Veggies Chips

Chips are a convenient, crunchy snack that most all kids enjoy. Prepare zucchini and kale chips by tossing them in a small amount of salt and olive oil before baking. Having these on hand in replacement of store bought chips will transform snack time!

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Roasted Chickpeas

Roasted chickpeas are a crunchy and flavorful snack that is fun for kids to eat. Toss garbanzo beans with olive oil and spices and then bake in the oven until crunchy.