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Students try out new recipes during Lunch with Principal

Posted on Tuesday, September 24, 2013 at 3:17 pm

Lunch with the Principal 01 --

Stephanie Britt, nutrition supervisor and dietician with Lincoln County Schools, dishes out marinated salads during Lunch with the Principal at Highland Rim School last week.

Lunch with the Principal was a hit at Highland Rim School Tuesday, with many of the kids invited to try some of the new recipes, which may become regulars on the lunch line in the near future.

Stephanie Britt, Lincoln County Schools’ nutrition supervisor, created the menu for students, making use of fresh chicken, rather than frozen prepared chicken, and local produce.

“I wanted to do something special with the schools,” she said, explaining the goal is to make meals that not only fit within the federal nutrition guidelines but also to make it but more suited to kids’ taste buds.

The menu included baked Rosemary chicken, roasted butternut squash, collard greens and cornbread. The Lincoln County High School Culinary Class prepared the Rosemary chicken.

During Lunch with the Principal, which is to become a regular monthly event at each of the Lincoln County schools this year, the principal selects guests to eat with him/her. Principal Debbie Foster invited the Highland Rim Student Council to join her for lunch.

Comments like, “This is good!” “It tastes like homemade!” and “It takes like my dad would make!”, could be heard among the student council members. The students had never been served collard greens or butternut squash at school before.

For this group, Britt also prepared a few marinated salads for the students to try and then critique. Three salads were made of fresh and frozen vegetables bathed in an oil and vinegar dressing.

An effort is being made to get away from foods that are high in fat and calories, due to the nationwide obesity problem among school age kids, explaining Britt.

“Coleslaw is the highest calorie recipe we have,” she said, noting that she is hopeful kids will like the alternative oil and vinegar dressings.

Over the summer both county and city schools attended a salad-making workshop taught by Chef Anthony Terrill, culinary specialist with Shelby County Schools. Terrill has been working with dietitians and cooks on developing recipes that are more palatable for kids than last year’s meals, and making sure they meet federal guidelines.