Mondays and Fridays= Vegetarian Wednesdays= Vegan BREAKFAST LUNCH DINNER

Transcription

1 Monday (10/2) Scratch-made oatmeal Hard boiled egg 1 serving of fruit Black bean burger on whole wheat roll Roasted cauliflower Yogurt topped with strawberries and banana Tomato lentil masala soup. Side salad (spinach and veggies topped with chopped egg and olive oil). 1 serving of fruit Tuesday (10/3) 1 piece of toasted wheat bread topped with 1 tbsp of peanut butter 1 banana Yogurt topped with fruit Lentil masala soup Roasted cauliflower and mashed redskin potatoes. Pineapple and strawberries 1 glass of skim milk Turkey burger on a whole wheat bun Spinach salad with tomato, broccoli, green pepper, and roasted beets. 1 serving fresh fruit Wednesday (10/4) Vegan french toast- topped with strawberries Banana with 1 tbsp peanut butter Baked sweet potato. Side salad (spinach, veggies, beans, chickpeas topped with and olive oil) 1 serving of fruit Bean salad: spring mix with chickpeas, black beans, corn, broccoli, green pepper, carrots, and tomato. Roasted redskin potatoes Cantaloupe and strawberries..

2 Thursday (10/5) Scrambled eggs Yogurt topped with strawberries and granola 1 serving of fruit Spicy Asian haddock Couscous with fresh vegetables Apple Chicken honey bake Squash with zucchini and onions Rice pilaf Red apple Friday (10/6) 1 slice of whole grain toast topped with scrambled eggs 1 serving of Strawberries and 1 banana Southwestern black bean soup Side of brown rice Spinach salad topped with cucumber, green pepper, tomato, shredded carrots, corn and olive oil Red apple Tomato artichoke and cashew salad Peas green Yogurt topped with ¼ cup of granola and 1 chopped banana Saturday (10/7) Omelet with peppers onions and turkey 2 pieces of whole grain toast with peanut butter ½ grapefruit Red bean rice Broccoli florets blended with honey baby carrots

3 Sunday (10/8) Penne pasta with asparagus Eggs scrambled Sliced pears and peaches Cheese manicotti Spinach salad topped with cucumber, tomato, shredded carrots, red onion, roasted beets, black beans and hummus

4 Monday (10/9) 1 piece of toasted wheat bread topped with 1 tbsp of peanut butter 1 apple 1 hard boiled egg Spinach salad topped with cucumbers, green peppers, tomatoes, shredded carrots, roasted beets, olive oil Grilled salmon (on top of salad) Tomato lentil masala soup Chicken stir fry Jasmine rice Whole green beans Red apple Tuesday (10/10) 1 slice of whole grain toast topped with eggs made to order Low-fat yogurt parfait with ¼ c of granola 1 serving of fruit Calabacitas Jasmine rice Watermelon Korean BBQ chicken breast Roasted potato medley Roasted vegetables Salad Italian lentil Wednesday (10/11) Grits topped with sauteed veggies from the omelet station Strawberry and orange fruit salad Calabacitas - Taste of Latin America Roasted cauliflower and green peas Red apple Whole wheat toast Roasted eggplant with pita Garlic broccoli served over jasmine rice from saute station Cantaloupe and orange slices

5 Thursday (10/12) Omelet made to order with tomatoes, spinach, and onions Low-fat yogurt parfait with ¼ c serving of granola and strawberries Grilled chicken skewers Baked sweet potato wedges Whole green beans Turkey burger on whole wheat bun with lettuce tomato and pickles from deli bar Tomato basil soup Cucumbers and peppers with hummus from salad bar Friday (10/13) Deluxe oatmeal bowl: oatmeal, sliced banana, skim milk, 1 tbsp of peanut butter ½ grapefruit Vegetarian taco salad: taco shell filled with salad greens, green pepper, tomato, corn, black beans, cheese, salsa, and 1 tbs guacamole. Whole wheat toast with peanut butter and sliced bananas Skim milk Spring roll Roasted brussel sprouts Cup of southwest black bean soup Yogurt with granola Cantaloupe and strawberries Saturday (10/14) Open-faced breakfast sandwich: whole wheat toast, turkey sausage patty, omelet with peppers and onions Yogurt topped with granola ½ grapefruit Balsamic glazed chicken Oven roasted ranch potatoes Whole green beans Sunday (10/15) Eggs made to order 5 bean casserole Whole wheat toast Sliced pears Pesto chicken skewers Steamed brown rice Lima beans & carrot coins

6 Monday (10/16) Scratch-made oatmeal topped with raisins and 2 tsp of maple syrup 1 hardboiled egg ½ grapefruit Spinach lasagna Spinach salad topped with green peppers, tomatoes, shredded carrots, cucumbers and olive oil Veggie quesadilla Fruit salad: bananas, strawberries, pineapple Tuesday (10/17) Omelet station made with spinach, onions, and tomato Low-fat yogurt parfait with ¼ c of granola and 1 serving of fruit Spicy potato and vegetable curry Jasmine rice Cucumbers and peppers with hummus from salad bar Spinach and alfredo pierogies Spinach salad topped with tomatoes, shredded carrots, roasted beets, crushed egg and olive oil Wednesday (10/18) Scratch-made oatmeal topped with sliced apples, raisins, and 2 tbsp of maple syrup Melon fruit salad Vegetarian stuffed peppers Cucumbers and peppers with hummus from salad bar Whole wheat toast with peanut butter and sliced banana Brown rice topped with roasted squash and zucchini. Chickpea chana masala. Red apple Thursday (10/19) 1 slice of whole grain toast topped with eggs made to order Strawberry and orange fruit salad Grilled portobello burger on whole wheat bun Roasted mushroom and asparagus risotto Grilled chicken sandwich: Marinated grilled chicken breast on whole wheat bread with lettuce and tomato from salad bar Tomato basil soup Strawberries

7 Friday (10/20) Scrambled eggs Yogurt topped with ¼ cup granola and chopped banana Baked sweet potato wedges Southwestern tortellini Orange wedges Mushroom mozzarella and tomato salad Southwestern black bean soup Red apple with peanut butter Saturday (10/21) Barbecue chicken on bun Vegetable du jour Yogurt topped with ¼ cup granola and chopped banana Stir fried vegetables blended with steamed brown rice Spinach and chickpea salad with olive oil Sunday (10/22) Omelet made to order with peppers onions and turkey Vegetables du jour Whole wheat toast Fresh vegetable couscous Turkey sandwich: turkey on whole wheat bread with tomato spinach red onion and hummus Apple

8

9 Monday (10/23) Deluxe oatmeal bowl: Scratch-made oatmeal topped with sliced banana, 1 tbsp peanut butter, and raisins. Citrus medley of grapefruit and orange wedges. 1 glass skim milk Black bean/tomato stuffed sweet potato. Rice pilaf. Spinach salad with cucumber tomato salad, grape tomatoes, and green peppers. 1 serving of fruit. Black bean burger on whole wheat bun topped with sauteed onions and mushrooms. Fresh vegetable stir fry. Bowl of cottage cheese with pear slices. Tuesday (10/24) Eggs to order. Low-fat yogurt with granola and mango pieces. 1 slice whole grain toast. Lamb gyro from action station with taziki sauce. Greek salad: spring green salad, cucumber, cherry tomato, green pepper, red onion, topped with light serving of oil and vinegar and pepper to taste. 1 bowl of strawberries and orange slices. Noodles jefferson topped with roasted vegetables and tofu. Serving of Italian lentil salad. 1 serving of fruit. 1 glass skim milk. Wednesday (10/25) Scratch-made oatmeal topped with brown sugar and raisins. ½ grapefruit and bowl of honeydew melon. Grilled portobello burger on whole wheat bun topped with peppers, onions, and hummus from salad bar. Roasted vegetables and green beans. 1 serving of fruit. Chickpea/chana masala Pilaf sweet potato. Spinach salad with olives, artichoke hearts, green pepper, and tomato. 1 serving of fruit.

10 Thursday (10/26) Fried egg on whole wheat toast. Banana and strawberry salad. 1 glass skim milk. Chicken Fajitas. Mexican salad: spring green salad, corn, black beans, tomato, green pepper, and light sprinkling of cheese. 1 serving of fruit. BBQ smoked pork. Baked potato. Asparagus tips. Spinach salad with broccoli, roasted beets. 1 serving of yogurt with fruit. Friday (10/27) Eggs to order. 1 serving of grits with light sprinkling of cheese. ½ grapefruit. 1 glass skim milk Southwestern black bean soup. 1 Slice whole wheat toast. Steamed cabbage and roasted redskin potatoes. Summer corn and tomato salad on a bed of spring greens. Mixed melon salad. 1 glass skim milk Pita and hummus from display station. Roasted brussel sprouts. Spinach salad with chickpeas, corn, broccoli, green pepper, tomato, and cucumber. Cottage cheese with peach slices. Saturday (10/28) Eggs scrambled. Serving of brown lentils and spinach. 1 serving of fruit. 1 glass skim milk. Glazed BBQ pork loin. Vegetable du jour. Edamame succotash. 1 serving of fruit with yogurt. Sunday (10/29) Grits topped with spicy coconut tofu. Spinach salad with cucumber, tomato, green pepper, carrots, and mushrooms. Strawberry and pineapple medley. 1 glass skim milk Calypso rice and beans Spring green salad with corn, cucumber, tomato, red onion, and a dollop of hummus.

11 Yogurt parfait with granola and strawberries. Monday (10/30) Deluxe scratch-made oatmeal topped with 1 tbsp peanut butter, apple, and granola. 1 banana. 1 glass skim milk. Taco salad station (ask for no meat) and add black beans and corn from salad bar. Roasted cauliflower. Yogurt with fresh strawberries and granola. Black bean burger on whole wheat bun topped with mushrooms and onions. Fresh vegetable saute with garlic. Pineapple and strawberries. I glass skim milk Tuesday (10/31) Scrambled eggs to order. Grits with light sprinkling of cheese. ½ grapefruit and orange slices. 1 glass skim milk. Wild rice stuffed portabella. German potato salad. Lima beans. Honey dew melon. 1 glass skim milk Chicken mandarin salad served on spring greens with black eyed peas (from homestyle), with green pepper, and red onion. Side of collard greens. Sliced pear and honeydew served on cottage cheese. Wednesday

12 Thursday Friday Saturday Sunday