Spice Up National School Lunch Week – Creole Style!

This week is National School Lunch Week!

For NSLW 2016, we are featuring recipes from our 2016 Meals Plus Customer Cookbook. This cookbook will feature 50+ delicious school meal recipes submitted by Meals Plus Customers and school lunch recipes using USDA Foods. And best of all – every Meals Plus Customer receives one free copy! Our third featured recipe is from the Lexington One Cooks! Student Cooking Competition. Skyler Hustus won the first runner up prize in the Middle School Division with his recipe for Creole Baked Chicken.

Ingredients:
6 servings – breast or thigh roasted 4 piece fully cooked chicken breast and thighs
1 lb. – canned diced tomatoes, in juice 6/#10 cans; as purchased
1 c. – chopped raw onion
1 c. – chopped sweet green raw peppers
1/4 tsp. – table salt
1/4 tsp. – garlic powder, spices
1/4 tsp. – chili powder, spices
1/4 tsp. – parka, spices
1 tbsp. Canola extra virgin olive oil

Directions:
CCP: Wash, rinse, and sanitize all food contact surfaces.
CCP: Wash hands properly before beginning food preparations.
1. Preheat oven to 375 degree.
CCP: Cook raw chicken to 165°, CCP: Cook all “Fully Cooked” commercially processed foods to 135°.
2. Bake fully cooked chicken until an internal temperature of 135 degrees is reached.
CCP: Wash fresh fruits & vegetables under cold running water. 
3. While chicken is baking in a 2qt sauce pan sauté onions and peppers in olive oil until translucent. Add tomatoes and seasoning and simmer on low for 10-15 minutes.
4. Top each portion of chicken with 3oz of sauce and serve.

Nutrients per serving:
Calories – 219.255
Chol (mg) – 99.943
Sodium (mg) – 403.255
Fiber (gm) – 1.942
Iron (mg) – 0.431
Calc (mg) – 57.991
Vit A (IU) – 432.387
Vit C (mg) – 28.022
Protein (gm) – 20.239
Carb (gm) – 7.013
Tot Fat (gm) – 12.479
Sat Fat (gm) – 3.710
Sugars (gm) – 0.000*
Trans Fat (gm) – 0.000*