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CERES Food Group                      630-909-4982

Jan Lee - Team Leader at Winfield School Cafeteria

Please feel free to contact with any questions or concerns.

 

 

Food Services

Info from Mrs. Lee from the Cafeteria: 

Teachers will take and submit orders for food, drinks and cookies in the morning. There is no changing the order after it has been submitted.

All lunch meals come with a main entree, fruit, vegetable and choice
of drink for $3.10. You can find the menu on our website.
We are offering a drink only or additional drink for $.50. (milk or water)

On Fridays (only) students can purchase a cookie (sugar or chocolate chip, no choice) $.50. The cookie is not part of the lunch meal. Please have a conversation with your child if they are allowed to buy a cookie on Fridays.

For questions on the hot lunch program contact
Jan Lee at jlee@winfield34.org

 

Account Information

Meal Time                                                                                                               

www.mymealtime.com is the gateway to your student's cafeteria accounts. A MealTime Online account allows you to make a deposit into your student's MealTime account, or simply view your child's lunchtime purchases. Mealtime is only used for online deposits.

Information about the Mealtime app is now available here.                                                                                                                                                         

Pay By Check                                                                                               

If you are depositing money in to your account using a check, please address the check to "Ceres Hot Lunch Program".  Mealtime is only used for online deposits. Credit Card Companies will sometimes charge a fee for their service.  There is no fee when sending in a check or cash with your student.  If you have any questions, please contact Jan Lee at 630-909-4982.

Recipe Ideas

Sept.: Pesto Sauce
Total Time:Prep/Total Time: 15 min. Makes: 1/2 cup

Ingredients

3/4 cup loosely packed basil leaves
2 tablespoons pine nuts or sunflower kernels or walnuts 1 garlic clove, peeled
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup olive oil
1/3 cup grated Parmesan cheese

Directions: Place the first five ingredients in a small food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended. Cover and freeze for up to 3 months.

Editor's Note: When freezing the pesto, leave about 3/4 inch in the top of the container, then cover the top with a thin layer of olive oil, so the pesto doesn't brown during freezing.

Nutrition Facts: 2 tablespoons: 217 calories, 22g fat (4g saturated fat), 5mg cholesterol, 420mg sodium, 1g carbohydrate (0 sugars, 1g fiber), 4g protein.

 

 

October: Ranch BLT Dip from Taste of Home Total Time: Prep: 20 min. + chilling; Makes:2-1/2 cups Ingredients

1 medium tomato, seeded and chopped, divided 1 package (8 ounces) cream cheese, softened 1/2 cup ranch salad dressing
8 bacon strips, cooked and crumbled

1/2 cup finely chopped celery
3 tablespoons chopped onion
1-1/2 teaspoons sugar
Assorted crackers or toasted French bread slices

Directions: Set aside 2 tablespoons tomato for garnish. In a small bowl, combine cream cheese and salad dressing. Add the bacon, celery, onion, sugar and remaining tomato; mix well. Cover and refrigerate for at least 1 hour.

Garnish with reserved tomato. Serve with assorted crackers or toasted bread slices.

Nutrition Facts: 1/4 cup: 239 calories, 17g fat (7g saturated fat), 33mg cholesterol, 433mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 6g protein.

 

 

 

 

November: Creamy Mac-and-Cheese Chicken Soup from Country Living

BY MARIAN COOPER CAIRNS

FEB 5, 2018

YIELDS: 8 servings  TOTAL TIME: 0 hours 45 mins

INGREDIENTS

1 1/2 c. macaroni

1 1/4 lb. boneless, skinless chicken breast, cubed

Kosher salt

Freshly ground black pepper

4 tbsp. unsalted butter, divided

1 small onion, chopped

1 small red bell pepper, chopped

1/3 c. all-purpose flour, spooned and leveled

4 c. chicken stock

4 c. whole milk whole milk

2 tsp. Dijon mustard

1 small head broccoli, cut into small florets (about 4 cups)

8 oz. extra-sharp cheddar cheese, grated (about 2 cups)

Sliced fresh chives, for garnish

DIRECTIONS

Cook pasta according to package directions; set aside.

Season chicken with salt and pepper. Melt 1 tablespoon butter in a large pot or Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until golden and cooked through, 6 to 9 minutes. Remove chicken to a plate.

Reduce heat to medium. Add onion, bell pepper, and remaining 3 tablespoons butter to pot. Cook, stirring occasionally, until softened, 3 to 5 minutes. Add flour and cook, stirring constantly, 1 minute. Slowly stir in stock, then milk and mustard. Simmer until thickened, about 7 to 8 minutes.

Stir in broccoli and reserved chicken. Simmer until broccoli is tender and soup is thickened, 4 to 6 minutes. Remove from heat and let stand 1 minute (this prevents soup from breaking). Stir in cooked pasta. Gradually stir in cheese until melted and smooth. Season with salt and pepper. Garnish with chives.

December: Cornflake Wreath Christmas Cookies Recipe

Wreath Cookie

Ingredients

4 cups marshmallows

1/2 cup butter

1 teaspoon green food coloring

1/2 teaspoon vanilla

1/2 teaspoon almond extract

4 cups cornflake cereal

2 ¼ ounces red hot candy

Directions: 

Step 1: Place the marshmallows and butter in a large bowl. Microwave on high for 2 minutes. Remove from microwave and stir. Microwave on high for two minutes or until completely melted. 

Step 2: Add the green food coloring, vanilla, and almond extract; stir until the marshmallow mixture is smooth.

Step 3: Add the cornflakes to the bowl and gently stir to coat the cereal evenly with the marshmallow mixture.

Step 4: Shape the Christmas Cookie Wreaths around a round cutter on a baking sheet. Remove round cutter, and place red hot candy. Let cool. 

Tips for Making Cornflake Wreath Christmas Cookies with Kids: To successfully make Cornflake Wreath Cookies with kids, use mini marshmallows, which will melt faster than the jet-puffed variety. Add small amounts of cereal to the marshmallow mixture at a time to ensure an even coating. Your kids can do the mixing—just be sure they stir gently to avoid breaking up the cereal too much. To keep the gooey cornflake mixture from sticking to the cookie cutter, spray the exterior of the cookie cutter with a non-stick cooking spray, such as PAM. Learn more.

January: Slow-Cooker Pork Shoulder

by KAT BOYTSOVA 

Slow-Cooker Pork Shoulder - Delish.com PARKER FEIERBACH

Have you ever done something with the express intention of it being something you thank yourself for later? Nothing embodies this idea of giving yourself a future gift then this Slow-Cooker Pork Shoulder. With just a little bit of initial effort you can leave the pork shoulder to slowly and gently cook throughout the day. Then, you'll come home to the most fragrant and tender piece of meat all with very little effort. The spiced garlicky herb sauce is absolutely heavenly and will make this the best pork shoulder of your life. Is there a better self gift out there!?

For serving, we'd recommend some crispy roast potatoes and a bright, leafy sautéed green like Swiss chard. Or you could just stand in front of the fridge at midnight and eat this delicious roast cold out of the tupperware.

YIELDS: 10 - 12 SERVINGS, PREP TIME: 0 HOURS 20 MINS, TOTAL TIME: 8 HOURS 20 MINS

INGREDIENTS

1 boneless, skinless pork shoulder, Boston butt about 6lbs   

20 cloves garlic 

1/2 c. olive oil, divided 

2 tsp.  cumin 

2 tbsp. salt 

1 tbsp. black pepper 

3 tbsp. oregano leaves 

1/2 c. fresh squeezed orange juice 

1/4 c. fresh squeezed lime juice 

1 serrano, seeded, and diced

1/4 c. freshly chopped fresh cilantro  

White rice, for serving, optional 

DIRECTIONS: Dry pork shoulder with a paper towel and make 1” incisions with a knife all over.

Pulse garlic, ¼ cup oil, cumin, salt, pepper, and oregano in a food processor until a paste is formed. Remove 2 tablespoons of the paste and set aside.

Rub pork shoulder all over with remaining paste, pushing some of it into the incisions.

Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2 to 8 hours.

To make the sauce, heat remaining ¼ cup oil in a small saucepan over medium heat until shimmering. Add reserved 2 tablespoons garlic paste and let sizzle, stirring continuously until fragrant, just about 1 minute. Remove from heat and let cool before whisking in orange juice, lime juice, serrano, and cilantro.

Serve sliced pork over rice with sauce drizzled on top.