in Food & Nutrition Services
VOLUME 6, ISSUE 1, AUGUST 2018 NEWSLETTER
WELCOME TO THE 2018-2019 SCHOOL YEAR!
As we kick off this school year we have many new changes to look forward to!
- The grand opening of Discovery Oaks Elementary with Donna Swain as the Cafeteria Manager!
- Launch of the Filling Station, Food Truck
- Some new faces around the district including a new Coordinator, Cafeteria Managers, and Cafeteria Manager Interns!
- Elementary schools will launch their 17th Annual Nutrition & Exercise Challenge.
- 8 new CEP schools for a total of 20 CEP schools district wide!
- New Food & Nutrition Services District Webite
- New Interactive Menus
- New National School Lunch Week Theme: "School Lunch Lots 2 Love"
Congratulations to the new faces of Food & Nutrition Services!
Rich Martinez, Food & Nutrition Services Coordinator
Rich Martinez has been selected as our new Food and Nutrition Services Coordinator. Rich has a Master's Degree in Management with an extensive background that includes over 29 years of food service experience directly related to supervision and logistics. As the Director of Food and Nutrition Services and the Director of Food Service Programs for the United States Marine Corps he brings a wealth of knowledge, professionalism, and analytical skills to our team. Rich will be an integral part of the continued success and future progression of our department. Congratulations Rich!
Kim Martin, Cafeteria Manager at Plantation Oaks Elementary
Kim started out as a Cafeteria Assistant at Clay High School. She has been a Manager Intern with Food & Nutrition Services for three years. Kim says that she looks forward to being part of the Plantation Oaks team, to build a great work atmosphere and to provide great lunches! She likes to work with the kids, watching them grow throughout the years. In her free time she loves to spend time with family and especially loves being a grandmother.
Welcome our new Manager Interns!
Donna Smith, Manager Intern
She has 2 kids that graduated from Clay County Schools. Donna looks forward to learning all of the different schools and working with the students. In her free time she likes to garden, cook, take pictures, and spend time with her friends.
Kelena Rodriguez, Manager Intern
August Safety Tip
Easy Weeknight Stir-Fry
Don't save this for Sunday! Stir-fried vegetables and chicken breast are tossed in a savory soy-ginger sauce and served over quinoa.
1 cup quinoa
2 cups + 1 cup vegetable broth
¼ teaspoon Kosher salt
2 teaspoons + 1 tablespoon vegetable oil
1 pound chicken breasts, patted dry and sliced thin
2 cups shredded carrots
3 cups broccoli florets
1 orange or red bell pepper, seeded, stemmed and sliced thin
2 tablespoons low-sodium soy sauce
1 tablespoon minced, peeled ginger
2 teaspoons honey
1 tablespoon corn starch
3 tablespoons rice vinegar
- To cook the quinoa: In a medium pot, combine the quinoa, 2 cups vegetable broth and salt. Set pot over medium-high heat and bring to a boil. Reduce heat and simmer, stirring occasionally until cooked and all of the liquid is absorbed, about 15-20 minutes.
- While the quinoa is cooking, prepare the stir-fry. Set a non-stick wok, cast-iron or deep-sided pan over medium-high heat. Add 1 teaspoon of the vegetable oil. Once hot, add half of the chicken. Cook, stirring frequently until no longer pink, about 5 minutes. Remove chicken from the pan and keep warm. Add another teaspoon of vegetable oil and cook remaining chicken. Remove from the pan and combine with other cooked chicken and keep warm.
- Add the remaining vegetable oil to the pan. Add the carrots, broccoli and red bell pepper and cook until vegetables are slightly softened, but still crunchy, about 3-4 minutes. Whisk together the remaining vegetable broth, soy sauce, ginger, honey, corn starch and vinegar; add to the pan and bring to boil, cooking until thickened, about 1 minute.
- Add the cooked chicken back to the pan and cook an additional 1-2 minutes. (Note: Chicken is done when internal temperature reaches 165°F.) Season with salt to taste.
- To serve, portion ½ cup quinoa on each plate and top with 1 cup stir fry mixture. Serve with optional sides such as crushed red peppers, thinly sliced scallions or toasted sesame seeds.
- Reduce the sodium content of the recipe by substituting low-sodium vegetable broth.
- Save time by purchasing pre-shredded carrots and bagged broccoli florets.
- To slice chicken easily, freeze it first. Partially freezing the chicken allows the knife to cut through the chicken more efficiently. Allow it to thaw before cooking.
- For more efficient cooking, cut chicken strips about the same size. If chicken breasts are on the larger side, cut the larger part in half and then cut into strips.
Serving size: 1 cup stir-fry and ½ cup quinoa
Calories: 272; Total fat: 8g; Saturated fat: 1g; Cholesterol: 42mg; Sodium: 816mg; Carbohydrates: 30g; Fiber: 5g; Sugars: 5g; Protein: 21g
- AUGUST 7: First Day, Cafeteria Managers
- AUGUST 7: Manager / Manager Intern Meeting
- AUGUST 13: First Day, Cafeteria Assistants
- AUGUST 15: First Day, Students
- SEPTEMBER 3: Labor Day, Student/Teacher Holiday, Non-Working Day, ALL PERSONNEL