Nutritious School Lunch Program
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Meatball Lollipops with Oven Roasted Root Vegetable Fries for $3.00 ““ sold out
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Meatball Lollipops with Asian Salad for $400 ““ sold out
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Asian Salad with Oven Roasted Root Vegetable Fries for $3.00 ““ sold out
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The Combo: Meatball Lollipops with Asian Salad and Oven Roasted Root Vegetable Fries for $5.00 ““ sold out
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Oven Roasted Root Vegetable Fries for $2.00 ““ sold out
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Asian Salad for $2.00 ““ sold only one
Vietnamese Turkey Meatball Lollipops Recipe (makes about 35 meatballs)
Ingredients:
- 500 grams ground turkey
- 3 green onions, sliced sleeping style
- 2 cloves of garlic, crushed
- 1 T cilantro leaves, sliced
- 1 T fish sauce
- 1 t grated ginger
- 1/2t pepper
- 1/2t sugar
- 1/4t cinnamon
- 1/4t sambal oelek
- 2 T flour
Instructions:
1.Mix all of the above ingredients together.
2.Freeze until needed.
3.Thaw.
4.Fry, browning carefully, and well on two sides (top and bottom)
5.Keep warm until ready to serve and then insert a lollipop stick in each one
6. Serve with dipping sauce.
Dipping Sauce (makes eight quarter cup servings)
Ingredients:
- 3/4 c unsalted, roasted peanuts, chopped
- 3 T smooth peanut butter
- 3 clove garlic
- 3 T minced mint leaves
- 1 1/2t sambal oelek
- 1 1/21 t sugar
- 1 c coconut milk
Instructions:
1.Mix all of the above ingredients together.
2.Place in 1/4c containers and serve each with three lollipops
Crunchy Vegetable Noodle Salad (serves eight)
Ingredients:
- 2 eggs, slightly beaten
- 1 t water
- 2 t peanut oil
- 50 g vermicelli noodles
- 120 g carrot
- 150 g snow peas, slice
- 130 g cucumber, sliced
- 200 g red pepper, sliced
- 150 g green pepper, sliced
- 230 g canned water chestnuts, drained and sliced1/4c fresh cilantro leaves
- 2 t sesame seeds, toasted
Instructions:
1.Prepare all vegetables above, as required
2.Combine eggs and water in bowl
3.Heat 1/2oil in omelet pan
4.Pour in 1/2egg mixture; tilt pan to cover base of pan with egg mixture
5.Cook until set; remove, cool
6.Repeat with remaining egg mixture
7.Roll omelets tightly; slice thinly
8.Place noodles in heatproof bowl
9.Cover with boiling water and let stand 5 minutes
10.Drain, and cut with scissors into reasonable strands
11.Peel carrot, and then continue peeling long thin strips off of the carrot for the salad
12.Combine carrot strips with remaining vegetables, noodles, chestnuts, and cilantro
13.Add dressing and mix well
14.Top with sliced omelets and sesame seeds
Dressing
Ingredients:
- 3 cloves garlic, crushed
- 2 t sugar
- 1/4c lime juice
- 1 T sesame oil
- 2 t fish sauce
- 1 T soy sauce
- 2 T rice vinegar
- 1 T Hoisin sauce
Instructions:
Combine all ingredients together and serve over salad.
Catheryn says
Thank You