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MAKE SURE THAT THE BEVERAGE IS IN THE BOTTOM OF THE BAG CHICKEN IS TIGHTLY WRAPPED * INCLUDE DATE AND TIME OF PREPARATION ON FRONT OF BAG. 1. PROCESS CARROTS AND CELERY INTO STICKS WITH PLASTIC WRAP. 2. ENSURE THAT EACH SACK LUNCH INCLUDES A PASTRY SUCH AS A COOKIE OR BROWNIE OR CAKE. 3. EACH SACK LUNCH SHALL INCLUDE ONE BOILED EGG. 4. AFTER SACKS ARE PREPARED ENSURE THEY STAY REFRIGERATED UNTIL THEY ARE PICKED UP. Recipe Number: S00355 SERVING SIZE: BG From the
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|Serving Size: 1 Serving (339g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 39 (62%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 186.1mg||57 %|
|Sodium 61.6mg||2 %|
|Potassium 59mg||2 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.3g|
|Protein 5.5g||8 %|
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Calories per serving: 63
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