Smart Picks
Wild Rice Meatballs Fully cooked meatballs created from savory, lean, all beef cuts and wild rice.
Sweet Potato Fries Naturally nutritious. Sweet potatoes are an excellent source of vitamin C and potassium and a moderate source of fiber. Sweet Potato Fries are a delicious alternative to French Fries.
Whole Grain Pizza Whole grain goodness in disguise! Children give this whole grain pizza a straight A! The USDA Guidelines for Americans 2005 state that Americans should consume 3 or more ounce-equivalents of whole grain products per day, with the rest of the recommended grains coming from enriched or whole grain products. Everyone wins with whole grain!
Beef and Chicken Crumbles Pre-cooked lean beef and chicken ready to add to your favorite taco mix, hot dish, or meal.
String Cheese The perfect protein alternative and a nutrient-dense food! Calorie for calorie, it makes significant contribution to the diet: a single 1-ounce stick provides 6 grams of protein and 20% of the RDA of calcium.
Pineapple Tidbits - Pineapple Tidbits are packed in natural juice and provide a good source of vitamin C and potassium.
Glazed Teriyaki Chicken Breast Patties Fully cooked rib meat. Heat and eat! Great taste, high quality power packed protein children need to grow and stay strong.
Superpretzel soft pretzel A fat free, cholesterol free, all natural and no preservatives soft pretzel. One regular sized pretzel provides 2 grams of fiber! Delicious served with melted cheese, peanut butter or your favorite dip.
Lightly Breaded Walleye Fillets Fresh water Canadian walleye. A great source of protein and other nutrients; low in saturated fat and rich in healthy omega -3 fatty acids.
PhysEdibles Baked Animal Crackers Made with whole grains and fortified with iron and have zero grams of trans fat! You’ll love ‘em because they fit into a nutritious meal plan.
Pretzel Poppers Three choices! Cinnamon Toast Bites, Zesty Pizza and Cool Ranch. These great tasting snacks are low in fat and added sugar. There are no artificial colors or preservatives.
Cathy Johnson, MLFCCA Nutritionist
