Elementary Breakfast and Lunch Menus -April 2026
Middle School Breakfast and Lunch Menus - April 2026
April 2026 News Letters
Meet Our Sponsor
CCCS and Nutritional Development Services (NDS) of the Archdiocese of Philadelphia have been partnering together for over 15 years to bring our scholars quality, nutritionally-balanced meals; wellness initiatives and grant programs. They are our sponsors for National School Breakfast and Lunch; Summer Meals, and After School Suppers.
To learn more about NDS, visit
nutritionaldevelopmentservices.org
Each month our elementary scholars get to sample several new fruits and vegetables thanks to being awarded the USDA’s annual Fresh Fruit and Vegetable (FFVP) grant. Our samples come from Smart Partners, a local group that facilitates wellness, nutrition and culinary education.
Explore FFVP and Smart Partnerships
Fresh Fruit and Vegetable Program | Food and Nutrition Service
The Golden Spatula Winner of the Month
This month’s Golden Spatula Spotlight features the Lovely Ladies of Upland! This 3-woman crew consists of Angela Jackson, Café Aide (left); Stephanie Stanley, Campus Manager (center) and LaRae Laws, Cafeteria Lead (right). The bond that these 3 have is a delight to see and is easily felt any time that you walk into their bright, colorful, nutrition-inspired, child-centered cafeteria. These ladies especially love a theme – as you can tell by their matching shirts – and their families. This love of family is why they do all that they do for our Upland scholars. Ladies, thank you for always treating the CCCS students and staff like they are your family because we know to you, they are!
Wellness+ Corner
March is both National Nutrition and National Sleep Month. National Nutrition Month was established in 1973 by the Academy of Nutrition and Dietetics. The goal is to bring awareness about not just good nutrition, but also leading a healthy lifestyle. Aside from balanced, sustained nutrition, this includes mental health awareness, incorporating physical activity, current wellness screenings and getting proper rest.
National Sleep Month was established in 1998 by the National Sleep Foundation. The goal is to bring awareness to how sleep impacts a person’s overall health. Did you know that a strong sleep routine can enhance all brain functions, reduce stress and anxiety, support a healthy metabolism, reduce the risk of depression and strengthen the immune system? If you are one of the many who suffers from sleep challenges, whether that be falling asleep, staying asleep or both – there are doctors specifically to help. In the meantime, try keeping a consistent sleep routine and schedule; sleeping in a cool, dark space; increase physical activity during the day; and reduce or eliminate screen-time before bed.
For more resources about good nutrition choices and sleeping better, please see below:
Academy of Nutrition and Dietetics
Academy of Nutrition and Dietetics: eatright.org
Sleep Awareness Month Organization
American Heart Association
Whisking Up Creativity: Inspiring Cooking Projects with Middle-School Scholars
Welcome to the Cooking Club where the Aston scholars come together weekly in the CCCS “Smart from the Start” Afterschool program to learn all about cooking. Under the instruction of Food Service Director Veronique Young, scholars are taught culinary basics such as knife skills and kitchen safety while exploring a new recipe. Each recipe will revolve around 1 of 3 concepts: an exotic food, a kid favorite with a healthy twist, or an international/seasonal inspiration. Each month we will feature one of the scholars’ favorite recipes on the website.
Before it gets too warm, why not try this Hearty Vegetable Soup? It comes together in 30 minutes and even faster if you substitute frozen veggies. At the end, feel free to add in some cooked meat, seafood and/or pasta to really stretch the meal. Our kids loved making and eating this rich soup . . . we hope you will too!
2 tablespoons Butter
1 tablespoon Olive Oil
½ cup Onions chopped
½ cup Celery chopped
1 cup Carrots chopped
1 tablespoon Garlic minced
1 cup Green Beans chopped
1 cup Mushrooms sliced
1 cup Broccoli Florets
1 cup Corn Kernels
1 teaspoon Thyme dried
1 teaspoon Oregano dried
3 tablespoons All Purpose Flour
4 cups Whole Milk
Salt & Pepper as needed
1. Heat butter and olive oil in a skillet and add onions, celery and carrots for a few minutes until the onions get soft. Add the garlic, beans, mushrooms, broccoli and corn and keep stirring for 2-3 minutes.
2. Stir in the thyme, oregano and flour then stir for 1-2 minutes. Slowly whisk in the milk. Keep stirring until it boils, then turn the heat down to a simmer.
3. Add salt and pepper and let everything simmer for 6-7 minutes or till the soup thickens. Add a little broth or more milk to thin it out if it’s too thick.
Fresh Picks: Healthy Eating with Elementary Students
This month’s Fresh Fruit and Vegetable Pick is the Papaya. Native to southern Mexico and harvested from trees up to 80 feet tall, there are several varieties available in the US with the smaller Solo, Sunshine and larger Meridol varieties being the most popular. When choosing your papaya, it shouldn’t have any bruises or dark spots. Store it at room temperature and it will have some yellow stripes to show it is beginning to ripen. Once it is completely golden, eat it right away or refrigerate it. Once peeled, the seeds are edible and will have a peppery taste to them.
Papaya are a great source of Vitamins A & C as well as Potassium and Folate. Chopped small papaya makes a wonderful fruit salsa for both meat and seafood. The puree is popular in smoothies and dressings or marinades. Unripe, green papaya can be cut down and cooked like a vegetable for soups, stews and curries.