Fall/Winter Menu: An Exploration of Flavors

In the newest edition of the Fall/Winter Grow Fit® Menu being shared in our schools, we’re introducing children to new multicultural lunch recipes, including Creamy White Beans and Mujaddara. Mujaddara is a popular dish in Lebanon and Israel and is known throughout the Middle East. It is made from lentils, rice, and caramelized onions. Trying foods from all over the world can be a fun way to explore the globe without ever leaving the lunch table. In addition, we have also updated some cozy winter favorites including Chicken à la King and Turkey Taco Potato Skins.

You’ll also see that we are continuing to focus on providing veggie-forward meals at lunch and snack time to help children foster a love of vegetables at a young age. We’ve indicated these items with our new Veggie-Forward icon so you can spot them quickly! Some of our favorite veggie-forward entrees include Lentil and Tomato Soup, Black Bean Pasta Bake, and Beany Enchilada Casseroles.

As the citrus season draws near, you’ll see more varieties of oranges on the menu too, including clementines, mandarins, naval, and Valencia. Not only do they taste like a burst of sunshine on a cool day, but they will also give kids a boost of vitamin C to support immunity during cold and flu season.  

We are also introducing a new 1-2-3 Cracker. We know children will have fun recognizing numbers and counting during snack time. Warm your hearts and bellies on a chilly fall evening by making our Ground Turkey and Sweet Potato Skillet together. This recipe is also delicious over brown rice. 

Ground Turkey and Sweet Potato Skillet (Serves 4)

Ingredients:

1 lb. ground turkey

4 cups diced sweet potatoes (approx. 2 large)

1 (15 oz.) can low-sodium kidney beans, rinsed and drained

1 tsp. chili powder

1 tsp. cumin

1 tsp. minced onion

1 cup cheddar cheese, shredded

1 tomato, diced

⅓ cup salsa

⅓ cup light sour cream

Directions:

1. For young assistants: Add diced sweet potatoes to a microwave-safe dish. Cover with a damp paper towel. Microwave on high for 5 minutes.
2. Carefully remove from microwave and set aside.
3. For young assistants: Make the sauce by combining the salsa and sour cream in a small bowl. Set aside.
4. Heat a large skillet over medium-high heat. Add the ground turkey and minced onion. Cook for about 5 minutes until just a little pink remains. Drain the skillet, if necessary.
5.  Add chili powder and cumin to the turkey mixture. Stir to combine.
6. Add the sweet potatoes and kidney beans. Cook for about 5 additional minutes until the turkey is cooked through and the sweet potatoes are soft.
7. Remove from heat and sprinkle the cheese on top. Top with the diced tomatoes and sour cream sauce. Serve immediately.

*This recipe is veggie-forward and is approved by the Partnership for a Healthier America to meet the Veggies Early & Often guidelines. Approved 10/11/23.