CONTACT INFORMATION

Eliza Hobert, Food Service Director
(413) 565-4230 Ext 4047
hoberte@whitsons.com
ehobert@longmeadow.k12.ma.us

MEAL PRICING

 

Elementary Lunch $2.75
Middle School Lunch $3.00
High School Lunch $3.25
Reduced Price Lunch $0.40
Milk $0.50
100% Juice $0.50


Please send any school lunch suggestions to the following emails:


Elementary School - suggestlunchboxles@gmail.com

Middle School - suggestlunchboxlms@gmail.com

High School - suggestlunchboxlhs@gmail.com

pdfPayment Options

pdfParent Information Flyer

pdfMeal Charging Policy

pdfWellness Reminders for Parents

pdfFree/Reduced Meal Application

 

 

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School Nutrition Blog

Blueberry and Oatmeal Muffins

Need an idea for a healthy breakfast or even a snack?  This Blueberry Oatmeal muffin recipe is a great recipe idea by Whitsons' Registered Dietitian, Katherine Ancona.  Not only is it delicious, but it's quick and easy to make.

These muffins are full of fiber, anti-oxidants, and plenty of vitamins to keep you full and energized throughout the morning! If blueberries are not your favorite fruit, they can be substituted for strawberries, bananas, or even raspberries. Either way, these muffins make a great snack, so enjoy!

Yield: Makes 16 muffins

Ingredients:
  • 1 2/3 cups quick-cooking oats
  • 3 ounces all-purpose flour (about 2/3 cup)
  • 3/4 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 1/4 cup canola oil
  • 2 teaspoons grated lemon rind
  • 2 large eggs
  • 2 cups frozen blueberries
  • 2 tablespoons all-purpose flour
  • Cooking spray
  • 2 tablespoons granulated sugar
Instructions:
  1. Preheat oven to 400°.
  2. Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.
  3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients to oats in bowl; stir well with a whisk. Make a well in center of mixture.
  4. Combine buttermilk and next 3 ingredients in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
  5. Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack. Serve warm or at room temperature.
Submitted By: Katherine Ancona, RD

About Katherine Ancona:  
Katherine Ancona is a Registered Dietitian for Whitsons Culinary Group. She received her Master’s Degree in Food, Nutrition, and Culinary Science from Clemson University in 2013. While attending Clemson University, she led a team of undergraduate students in modifying recipes to be healthier. She is most interested in wellness, pediatric, and culinary nutrition, and she also serves as a volunteer for the Kids Eat Right Campaign. Katherine completed her dietetic internship at Oklahoma State University in 2014, and began working for Whitson’s Culinary Group as a Registered Dietitian in August of 2016.