SENIOR NUTRITION PROGRAM LUNCH MEAL PATTERN
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- Dylan Parsons
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1 Week One MEAL PATTERN MONDAY TUESDAY 1 WEDNESDAY 2 THURSDAY 3 FRIDAY 4 3 oz. Chicken 3 oz. Ground Beef 3 oz. Diced Chicken 1-3 oz. Frank 4 oz. Stir Fry Vegetables Tomato 4 oz. Caesar Salad 4 oz Green Beans Vegetables 4 oz. Beets 4 oz. Carrots (A) 4 oz. Cabbage (A & C) 4 oz. Plums 4 oz. Pears ( C ) 4 oz. Mandarin Oranges ( C ) 4 oz. Apples In Crisp 1-6" Tortilla 4 oz. Brown Rice 1 oz. French Bread 4 oz. Spaghetti 1 oz. WW Roll 4 oz. Brown Rice in Entrée 1 Whole Hot Dog Bun 4 oz. Potatoes 8 oz. Low Fat Milk 8 oz. Low Fat Milk 8 oz. Low Fat Milk 8 oz. Low Fat Milk 1T Salsa 1 tsp Margarine 2 oz Sauce 1T Salad Dressing 2 oz. White Sauce 2 oz. Chile Sauce 1T Mustard & Ketchup
2 Week Two MEAL PATTERN MONDAY 7 TUESDAY 8 WEDNESDAY 9 THURSDAY 10 FRIDAY 11 3 oz. Shredded Chicken 3 oz. Tuna 3 oz. Shredded Pork 3 oz. Chicken 3 oz. Ground Beef Vegetables 4 oz. Broccoli (A) 6 oz. Tomato Soup ( C ) 4 oz. Green Beans (A & C) 4 oz. Zucchini 4 oz. Stewed Tomatoes ( C ) 4 oz. Carrot Salad (A) 4 oz. Mixed Vegetables 4 oz. Green Beans Tomato, Peppers, Carrots 4 oz. Peaches ( C ) 4 oz. Plums in Jell-O 1 oz. Crust In Entrée 4 oz. Diced Potatoes 1 med. Orange ( C ) 4 oz. Pears in Jell-O ( C ) 3 oz. Dumpling 2 sl. Wheat Bread 1 Whole Hamburger Bun 4 oz. Pineapple ( C ) 4 oz. Mashed Potatoes 1 oz. WW Roll 2 oz. White Sauce 1T Mayo 1T Relish 2 oz. BBQ Sauce 2 oz. White Sauce 2 oz. Brown Gravy
3 Week Three MEAL PATTERN MONDAY 14 TUESDAY 15 WEDNESDAY 16 THURSDAY 17 FRIDAY 18 4 oz. Roast Beef 4 oz Egg Salad 2 oz. Chicken 1 oz. Cheese 3 oz. Pork Chop 3 oz. Ground Beef 4 oz. Dutch Blend ( A & C) 4 oz. Beets 4 oz. Carrots (A) 4 oz. Zucchini 2 oz. Celery, Onion in Entrée Tomato 2 oz. Red Chile (A) Tomato, peppers & Carrots (A& C) 4 oz. Asparagus (A) Tomato & Onions 4 oz. Pears ( C ) 4 oz. Peaches in Jell-O ( C ) 4 oz. Apricots 1 med Baked Potato 2 sl. WW Bread 4 oz. Pinto Beans 1 oz. WW Roll 1-6" Corn Tortilla 4 oz. Applesauce 4 oz. Plums 4 oz. Sweet Potato 4 oz. Pinto Beans 1 oz. WW Roll 2 1-6" Flat Bread x 2 Cake 1T Sour Cream 1T Mayo 1 tsp Margarine 1T Salad Dressing 1T Salsa 1 tsp Margarine
4 Week Four MEAL PATTERN MONDAY 21 TUESDAY 22 WEDNESDAY 23 THURSDAY 24 FRIDAY 25 3 oz. Cooked Edible = one 3 oz. Beef 3 oz. Chicken 3 oz. Ground Beef 3 oz. Diced Ham 3 oz. Hamburger Patty serving Red meat no more than 3 times per (two servings of non-starchy vegetables) BREADS OR ALTERNATES 2 servings of bread (whole grain or enriched desirable) (Butter, salad dressings, gravies, sauces, 4 oz. Cabbage 4 oz. Green Beans 4 oz. Carrots (A) 4 oz Broccoli (A) Vegetables Tomato 2 oz. Green Chile 1 med Apple 4 oz. Peaches ( C ) 4 oz. Pineapple in Pudding ( C ) 2" x 2" Cornbread 4 oz. Potatoes 4 oz. Spanish Rice 4 oz. Potatoes In 1-6" Corn Tortilla Entrée 1 Cupcake 4 oz. Green Beans 4 oz. Stewed Tomatoes & Zucchini 4 oz Apricots 4 oz. Potatoes 4 oz. Beets Tomato & Onion 4 oz. Pear ( C ) 4 oz. Potato Salad 1 Whole Bun 1 Chocolate Chip Cookie 2T BBQ Sauce 1 tsp Margarine 2 oz. White Sauce 1T Mayo
5 Week Five MEAL PATTERN MONDAY 28 TUESDAY 29 WEDNESDAY 30 THURSDAY FRIDAY 3 oz. Ground Beef 3 oz. Ground Beef 3 oz. Shredded Pork Vegetables 4 oz. Carrots Salad (A) 4 oz. Cabbage 4 oz. Pears ( C ) 4 oz. Pineapple ( C ) in 2 x 2 Cake 4 oz. Potatoes 1 Whole Hamburger Bun Tomato, Peppers & Carrots 4 oz. Broccoli (A) 1 med Orange ( C ) 2" x 2" Cornbread 4 oz. Posole 8 oz. Low Fat Milk 8 oz. Low Fat Milk 8 oz. Low Fat Milk 2 oz. BBQ Sauce \
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