Classic school lunches have undergone a makeover, due largely to the Healthy, Hunger-Free Kids Act of 2010.
A few of these makeovers, provided by USDA (U.S. Dept. of Agriculture) secretary Tom Vilsack, includes more salad, less salt content (while still retaining the flavor), reducing super-sized beverages and making sure that current menus have a better balance of nutrients.
Typical school lunches (cafeteria and homemade) from decades past weren’t vastly different as far as the food itself (there’s always a need for pizza!), but I think the main focus then was simply to “fill you up.” Some lunches may have had healthy elements or parts (like a peanut butter and jelly sandwich, grilled cheese and tomato soup), but a main staple of many a school lunch, especially a brown bag one, was a baloney sandwich (and the thicker, the better. Sometimes this was eaten with a big slab of cheese.) Sometimes there was ham and cheese, other times salami or liverwurst. There was no skim or low-fat milk, just the regular stuff, but you did get a choice of white or chocolate milk in those little cartons. Pizza slices tended to be on the thick, doughy side (no thin Chicago-style crusts!) and there always seemed to be butter available to put on everything.
There were some school (cafeteria) lunches that were actually quite tasty (but was most of it healthy? Probably not, but if you were a kid before “the enlightenment,“ did you really care about that?): The chop suey, sauerkraut and mashed potatoes, Johnny Marzetti (which was called “Spanish macaroni” in my home), spaghetti (and meat balls!), sloppy joes, hamburgers-and cheeseburgers, French fries, hot dogs, tuna noodle casserole, tuna salad sandwich (with a big, crunchy dill pickle and potato chips!), and the cake; no matter what type, the cake was to die for!
An After-School Treat
Here’s a quick and easy recipe (healthy and delicious) that’ll make a great after-school treat or snack, using Jif Almond Butter (creamy style)!
Chocolate Almond Shake
• Prep Time: 10 min
• Cook Time: 0 min
• 1 serving
• 1/4 cup cold almond milk
• 2 tablespoons Jif Creamy Almond Butter
• 1 cup chocolate ice cream
Or 1 cup chocolate frozen yogurt
• Whipped cream
1. PLACE almond milk, almond butter and ice cream in blender container. Cover and process until smooth.
2. POUR into tall glass. Top with whipped cream.
Source: “Cafeteria Upgrade” by Lindsay Lowe–Parade magazine-article sidebar, Aug. 18th, 2013
Recipe source: Jif.com
Jif Sandwich Contest Info Reminder
Don’t forget, the 12th Annual Jif® Most Creative Sandwich Contest is now underway through November 8th. Kids from across the country will have the chance to achieve sandwich stardom, with the chance of earning a $25,000 college fund!
Here’s the contest info:
This year, entrants can incorporate new flavors into their sandwiches by using Jif Peanut Butter, new Almond and Cashew Butters and Jif Whipped Peanut Butter Spreads or Jif Chocolate Flavored Hazelnut Spreads.
From August 20, 2013 through November 8, 2013, parents can submit their child’s innovative recipe online at Jif.com by completing the contest entry form.
Sandwiches will be judged on the following criteria: creativity, taste, visual appeal and ease of preparation.
Each original sandwich recipe submitted must contain at least two tablespoons of Jif Peanut Butter, Jif Hazelnut Spread, Jif Almond and Cashew Butters or Jif Whipped Peanut Butter Spreads.
Entries must be submitted online by 11:59 a.m. on November 8, 2013.
Ten semifinalists will be chosen in November 2013 and will participate in a nationwide online vote beginning January 2014. Five finalists will then be determined to attend an event in New York City, where the contest grand prize winner will be announced.