What's Cooking

in Food & Nutrition Services

VOLUME 6, ISSUE 4, NOVEMBER 2018 NEWSLETTER

Welcome Nichole Johns! New Manager Intern

Nichole Johns is our new Manager Intern! Nichole has worked as Pastry Cook, Chef Garde Manager and Saucier at Bistro Aix and Moxie Kitchen. She most recently was the cook at Whole Foods where she has been for the past 5 1/2 years. Nichole hopes to learn how to be a good manager and learn the day to day operations as a new Manager Intern. She looks forward to the experience with School Food Service, as this is a new aspect of food service to what she has done in the past. In her free time Nichole enjoys shopping with her sister and spending time with her family. Nichole is excited to be part of our team and to begin her career with the FNS Department. Congratulations Nichole!
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Thank you to All Who Participated in 2018 National School Lunch Week - School Lunch Lots 2 Love

Here are a few pictures from our visits during National School Lunch Week. More pictures will be added to the website.
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November Safety Tip

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Prevent Burns

  • Always use proper protection for hot items such as oven mitts/hot pads, as your first line of defense against burns.
  • When preparing food always stand away from steamy items such as pots and pans, the combi / steamer or items in packaging such as steam bags.
  • Another key tip is to avoid overfilling pots, this prevents any hot liquid from boiling over the sides.
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Chicken Enchilada Stuffed Spaghetti Squash

This healthy 5-ingredient spaghetti squash recipe is a satisfying low-carb alternative to taco night. If you have leftover cooked chicken on hand, skip Step 2 and stir 2½ cups into the filling. Look for an enchilada sauce with less than 300 mg of sodium per serving.


Ingredients

  • 2 8-ounce boneless, skinless chicken breasts
  • 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
  • 1¼ cups red enchilada sauce, divided
  • 1 medium zucchini, diced
  • 1 cup shredded pepper Jack cheese

Directions

1. Position racks in upper and lower thirds of oven; preheat to 450 degrees F.

2. Place chicken in a medium saucepan, add water to cover and bring to a boil. Cover, reduce heat to low and gently simmer until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 10 to 15 minutes.

3.Transfer the chicken to a clean cutting board and shred with 2 forks.Transfer to a large bowl.

4. Meanwhile, place squash cut-side down in a microwave-safe dish and add 2 tablespoons water. Microwave, uncovered, on high until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)

5. Use a fork to scrape the squash from the shells into the large bowl. Place the shells on a broiler-safe pan. Stir 1 cup enchilada sauce, zucchini, ½ teaspoon pepper and ¼ teaspoon salt into the squash and chicken. Divide the mixture between the shells; top with the remaining ¼ cup enchilada sauce and cheese.

6.Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes. To serve, cut each shell in half.

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  • NOVEMBER 8th: Menu Meeting at 3:00PM at PES
  • NOVEMBER 12th: Veterans Day
  • NOVEMBER 15th: Thanksgiving Feast
  • NOVEMBER 19th - 23rd: Thanksgiving Break
  • DECEMBER 17th: Early Dismissal - Secondary Schools
  • DECEMBER 18th:Early Dismissal - Secondary Schools
  • DECEMBER 19th:Early Dismissal - All Schools
  • DECEMBER 20th - January 4th: Christmas Break
  • JANUARY 7th: Planning Day
  • JANUARY 8th: Students Return to School

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