AUGUST Early Head Start Summer Lunch Menu Sunday Monday Tuesday ednesday Thursday Friday Saturday 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 ½ 4x6 Cheese Pizza 3 M 2 oz Chilled Tropical Fruit 4 oz 27 ½ Turkey & Cheese Sandwich on hole Grain Bread (1ozCheese/1oz Turkey) M 1 oz Shredded Lettuce & Diced Tomato Salad 1 oz Fresh Orange 1 28 2 Breaded Chicken Nuggets 3 (1.5oz) 1 oz Green Peas Apple Rings 29 Strawberry 1 2.5 oz Breakfast Burrito S E 4 oz 30 31
SEPTEMBER Early Head Start Lunch Menu Sunday Monday Tuesday ednesday Thursday Friday Saturday 1 2 HOLIDAY 2 hiting Fish Sticks 3 (1oz) F 4 1-4x3 Beef & Brown Rice Casserole-D-7 2 Pineapple 5 1 oz. Chicken Tacos Pie with 1/4c Salad Topping- D-45 2 E M S 6 7 1 oz 5-ay Mixed atermelon Chunks 1oz hole heat 3 1 Baked Barbecue Chicken Drumstick 3 (1.5oz) 1 oz Seasoned California Blend 1 oz hole heat 8 9 2 Seasoned Beef Fingers 3 M S 2 oz Seasoned Okra & Tomatoes 1 oz Steam Brown Rice ¼ c. Fresh Apples 10 2 oz Oven Baked Parmesan Chicken- D- 05 2 D Broccoli 1 oz hole heat Roll w 11 Meat Loaf (1oz) S 1 tsp Brown Gravy 1 oz Sweet Peas 1 oz Fruit Salad Combo 1 1 oz Mash Potatoes 12 1 oz. Chicken ½ c. Oriental Stir- Fry Chicken -D-18 2 ¼ c Brown Rice Mandarin Oranges 13 14 15 16 2 oz Sweet and Sour Chicken-D-20 2 Diced Peaches 1 oz Streamed Rice 17 1 Soft Beef Tacos-D-24 2 1 oz Shredded Lettuce & Tomato Salad 1 1 Fresh Tangerines 1 18 4oz Turkey Macaroni Pasta Salad-E-10A 2 1 oz Peas and Mandarin Oranges 19 ½ Tuna Sandwich -F- 11 2 2 oz Baked Sweet Potatoes and Apples-I- 08 2 20 21 22 23 ¾ c Ground Beef and Macaroni (with Mexican Seasoning)-D-22 2 1 oz Shredded Lettuce & Diced Tomatoes Salad 1 ½ Fresh Pear 1 24 ½ Tuna Salad Sandwich-F-11 2 E 1 oz Fresh Celery Sticks 1 1 oz Fresh atermelon 25 1 oz Baked Tilapia F 2 oz Steamed Rice 1 oz Cucumbers & Sticks 1 2 Tsp Low Fat Buttermilk Ranch Dressing M 1 oz hole heat Roll 26 1 oz Baked Chicken Strips 3 1 oz Broccoli and Cauliflower Polonaise-I- 16 2 Diced Pears 1 oz hole heat Pita Bread 27 28 29 30 1-4x3 portion Mexican Chicken with Rice-D- 06A 2 1 oz Pinto Bean
MONTH of OCTOBER Early Head Start Lunch Menu Sunday Monday Tuesday ednesday Thursday Friday Saturday 4 5 1 Chef Turkey Salad (1oz Diced Turkey 2oz Shredded Lettuce/Diced Tomatoes) 2 Tsp Low-Fat Ranch Dressing M 1 pk Saltine Crackers(½ oz) 2 3 Fish Nuggets 1 tsp Tartar Sauce 1 oz California Blend 1 oz Flesh atermelon 1 oz hole heat Roll 3 ½ Sloppy Joe on hole heat Bun-F-12 2 ½ Fresh Orange 1 6 7 ½ 4x6 Cheese Pizza 3 M 2 oz Chilled Tropical Fruit 13 14 2 hiting Fish Sticks 3 (1oz) F 1 oz 5-ay Mixed 1oz hole heat 20 21 2 Seasoned Beef Fingers 3 M S 2 oz Seasoned Okra & Tomatoes 1 oz Steam Brown Rice ¼ c. Fresh Apples 8 ½ Turkey & Cheese Sandwich on hole Grain Bread (1ozCheese/1oz Turkey) M 1 oz Shredded Lettuce & Diced Tomato Salad 1 oz Fresh Orange 1 15 1 Baked Barbecue Chicken Drumstick 3 (1.5oz) 1 oz Seasoned California Blend 1 oz hole heat 22 2 oz Oven Baked Parmesan Chicken- D-05 2 D Broccoli 1 oz hole heat 9 2 Breaded Chicken Nuggets 3 (1.5oz) 1 oz Green Peas Apple Rings 16 1-4x3 Beef & Brown Rice Casserole-D-7 2 Pineapple 23 Meat Loaf (1oz) S 1 tsp Brown Gravy 1 oz Sweet Peas 1 oz Fruit Salad Combo 1 1 oz Mash Potatoes 10 ½ c hole heat Spaghetti with Meat Sauce-D-35A 2 1 oz Corn 17 1 oz. Chicken Tacos Pie with 1/4c Salad Topping-D-45 2 E M S atermelon 24 1 oz. Chicken ½ c. Oriental Stir-Fry Chicken -D- 18 2 ¼ c Brown Rice 11 12 18 19 25 26 27 28 2 oz Sweet and Sour Chicken-D-20 2 Diced Peaches 1 oz Streamed Rice 29 1 Soft Beef Tacos-D- 24 2 1 oz Shredded Lettuce & Tomato Salad 1 1 Fresh Tangerines 1 30 4oz Turkey Macaroni Pasta Salad-E-10A 2 1 oz Peas and 31 ½ Tuna Sandwich - F-11 2 2 oz Baked Sweet Potatoes and Apples-I-08 2