August 2017 Menu MONDAY 7 TUESDAY 8 WEDNESDAY 9 THURSDAY 10 FRIDAY 11 Rice Krispies 100% Juice & ww tortilla w/ honey & cinnamon Fresh melon cubes Cinnamon toast Fresh orange wedges Breakfast sandwich Tacos- meat & beans Tomatoes*, lettuce & chz WW tortilla Apple slices Mac & cheese w/ turkey Pacific blend vegetables Fresh pineapple Trout croquettes/tartar sauce WW dinner roll Green beans Pina Colada salad Baked chicken breasts Mashed potatoes Mixed vegtables Fresh fruit ww roll Fruit smoothies 100% Juice Raw veggies & dip, Chex mix, kiwi 1/2 PB&J sandwich Zucchini muffin cheese cubes MONDAY 14 TUESDAY 15 WEDNESDAY 16 THURSDAY 17 FRIDAY 18 Raisin cinnamon toast Chicken Strips Cornbread Fresh vegetables w/dip Fruit cocktail WG crackers, Fresh Green Wg Spaghetti w. meat sc Spinach salad Baked cinnamon apples Garlic bread sticks Granola, Yogurt & berries Eng. Muffin w/honey butter 100% Juice Chicken teriyaki w/ broccoli and carrots Brown rice Oranges Hawaiian bread, spinach dip Melon mix up Sausage w/ cheese biscuit Mini Sloppy Joe /ww bun Fresh fruit String cheese, plums MONDAY 21 TUESDAY 22 WEDNESDAY 23 THURSDAY 24 FRIDAY 25 Fresh blueberries Chex cereal Fish sandwich on ww bun Tartar sauce Potato wedges Fresh peaches English muffin w/ fruit spread, watermelon Bread 100% Apple Juice Chunky Lunch Ham Chunks Cheese Chunks Cucumber Chunks/dip Fresh Apple Wedges WG Crackers WG Goldfish Crackers Pancakes Fresh berries Chicken sandwich wg bun Sweet potatoe fries Green grapes Milk, Nuts and Bolts (pretzels cranberries and nuts) Breakfast bar Hamburger on ww bun Baked beans Fruit Animal Crackers MONDAY 28 TUESDAY 29 WEDNESDAY 30 THURSDAY 31 FRIDAY Sept 1 French toast/ syrup Bread Cold Egg spinach w/ cheese cass. 100% Apple Juice Orange Slices apples Hamburger Gravy Mashed Potatoes WW Dinner Roll Fresh fruit Chunky Lunch Ham Chunks Cheese Chunks Cucumber Chunks/dip Fresh Apple Wedges WG Crackers Chicken & Veg Noodle Soup Crackers Beef stir fry w carrots & broccoli Rice and quinoa cherries Fortune cookie ( optional) Milk, Trail Mix Goldfish Crackers & Graham crakers, 1/2 banana w/ cheese stick BREAKFAST: LUNCH: SNACK(Select 2) *denotes Vitamin C Fluid Milk - ¾ c. Fluid Milk - ¾ c. Fluid Milk - ½ c. Veg &/or Fruit or Juice - ½ c Meat/Alt - 1½ oz Meat/Alt - ½ oz /Bread Alt - ½ oz or ½ sl Bread/Alt - ½ oz or ½ sl. Bread/Alt ½ oz or ½ sl. Fruit - ¼ c. Fruit ¼ c. Vegetable - ¼ c. Vegetable ½ c. LuAnne Stanley, RDN, LD Hilarie Flory, RD, LD Tiffany McBride, Health and Safety Assistant = Cooking Experience This menu has been approved by a registered dietitian. Signed master on file. This institution is an equal opportunity provider. 1 % Milk is offered at every breakfast and lunch. Water is offered at snack unless noted.
September 2017 Menu MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 Egg spinach w/ cheese cass. apples Beef stir fry w carrots & broccoli Rice and quinoa cherries Fortune cookie ( optional) w/ cheese stick MONDAY 4 TUESDAY 5 WEDNESDAY 6 THURSDAY 7 FRIDAY 8 Fresh berries Yogurt w/ granola 100% juice French toast / syrup Kiwi Fresh Fruit Cinnamon Breadsticks Hamburger gravy w/ Shredded Chicken & Sloppy Joe Sliders Pizza w/ chicken & ham Labor Day! mashed potatoes cheese tortilla Green Beans Roasted seasoned mixed WW dinner roll Lettuce & tomato salad vegetables Fresh fruit Fresh pineapple chunks Agency Closed Muffin and carrot Broccoli & radishes w/ dip, cheese cubes Oyster crackers, Fresh fruit, Graham crackers MONDAY 11 TUESDAY 12 WEDNESDAY 13 THURSDAY 14 FRIDAY 15 Fresh muskmelon Fresh berries 100% Orange Juice Granola Toast Cream of wheat Waffle & syrup WG spaghetti w/ Meatballs & tomato sauce Broccoli & cauliflower steamed Cheese cubes, WW crackers Mac & cheese w/ ham Watermelon slices Roasted red peppers & zucchini Fresh grapes & soft pretzels --------- Hot turkey & cheese in ww pita pocket Spinach salad Pluots Fresh carrots & whole grain Goldfish Walking taco w/ corn chips Meat, lettuce, tomato, Shredded cheese, Avocado Tropical fruit WW bread w/ peanut butter MONDAY 18 Tuesday 19 WEDNESDAY 20 THURSDAY 21 FRIDAY 22 Fresh blueberries Chex cereal Muffin 100% juice English muffin w/ butter Oranges Oatmeal Fish sand. on ww bun Chef salad w/ ham & Chicken teriyaki w/brown Beef & Noodles Tartar sauce, Potato wedges --turkey rice, Oriental vegetables Corn on the cob Strawberry Breadstick & Fresh mix. Berries Mixed fruit Fortune cookie (optional) English muffin w/fruit spread, watermelon chunks Fresh vegetables w/ dip, Hawaiian bread Pretzels, grapes Cheese chunks, Goldfish MONDAY 25 TUESDAY 26 WEDNESDAY 27 THURSDAY 28 FRIDAY 29 Fruit smoothie Rice Chex cereal Fresh strawberries Granola Kiwi & Biscuit w/ honey Fresh fruit Waffles w/ syrup Turkey taco meat w/ Cheese & lettuce in ww tortilla black olives & salsa Pluots BBQ pork sliders on ww bun Baked sweet potatoes Cinnamon applesauce Scrambled eggs & cheese Rstd peppers & corn in ww tortilla & pineapple Baked ziti- hamburger & wg noodles Mixed salad Fresh fruit Blueberry muffin, yogurt 100% juice, Cheez-it crackers Biscuit w/ honey butter & kiwi Apple slices & peanut butter BREAKFAST: Fluid Milk 3/4 c. Veg. & or Fruit or Juice 1/2 c. /Bread Alt. 1/2 oz. or 1/2 c. LUNCH: Fluid Milk 3/4 c Meat/Alt. 1 1/2 oz. Bread/Alt. 1/2 oz. or 1/2 sl Fruit/veg 1/4 c. each SNACK (Select 2) Fluid Milk 1/2 c. Meat/Alt. 1/2 oz Bread/ Alt. 1/2 oz or ½ sl Veg. &/or Fruit or Juice ½ c. LuAnne Stanley, RD, LD Hilarie Flory, RD, LD Tiffany McBride, Health and Safety Assistant = Cooking Experience This menu has been approved by a registered dietitian. Signed master on file. This institution is an equal opportunity provider. 1 % Milk is offered at every breakfast and lunch. Water is offered at snack unless noted.
October 2017 Menu MONDAY 2 TUESDAY 3 WEDNESDAY 4 THURSDAY 5 FRIDAY 6 Blueberries Total cereal Yogurt, granola cereal Mixed berries Fresh Plouts Toast w/ butter Grits w/ brown sugar & cinn. Beef vegetable soup WG crackers String cheese Green grapes baked wonton crisps & Turkey pita pocket Tomato & spinach Ranch dressing Mixed fruit Pita Chips & Milk Meatloaf Mashed potatoes Whole grain roll Plums Cheddar Rice Cake & grapes Bean & cheese burrito on ww tortilla Lettuce, salsa & sour cream Orange slices Fresh veggies w/ dip, whole grain crackers MONDAY 9 TUESDAY 10 WEDNESDAY 11 THURSDAY 12 FRIDAY 13 French toast Bran muffin Fresh orange slices Oatmeal Sloppy chicken ww bun Sautéed zucchini & summer squash Mixed berries Fish sticks WG dinner roll Green beans Fruit cocktail Baked omelet w/ ham, spinach and cheese Biscuit Fresh Pear Grilled ham & cheese ww bread Tomato soup Cucumber slices w/dip Zuccini Muffin, banana Yogurt, pretzels Party mix, cherries Animal crackers, pineapple chunks MONDAY 16 TUESDAY 17 WEDNESDAY 18 THURSDAY 19 FRIDAY 20 Rice Krispies 100% Juice & ww tortilla w/ honey & cinnamon Fresh melon cubes Scrambled Eggs Fresh orange wedges Biscuit w/ sausage Tacos- meat & beans Tomatoes*, lettuce & chz WW tortilla w/ cinnamon Mac & cheese w/ turkey Green beans Fresh pineapple Trout croquettes/tartar sauce WW dinner roll Normandy vegetable blend Pina Colada salad Baked chicken breasts Mashed potatoes Roasted Brussels sprouts Fresh fruit & WW roll Fruit smoothies & 100% Juice Raw veggies & dip, cheese Chex mix, banana 1/2 PB&J sandwich Pumpkin muffins cubes MONDAY 23 TUESDAY 24 WEDNESDAY 25 THURSDAY 26 FRIDAY 27 Cherries Pancakes w/ syrup Mixed berries Total cereal 100% juice English muffin w/ jam MONDAY 30 Sausage sandwich Salad w/ carrots, cheese & dressing French Bread, Grape tomatoes TUESDAY 31 Corn muffin w/honey Melon Beef & Noodles Mashed Potatoes & WG Goldfish crackers Mixed fruit Chicken Alfredo/ ww pasta Broccoli String cheese Whole grain crackers Ham & Bean soup Whole grain crackers Cheese cubes & Fresh veggies w/ dip, cornbread BREAKFAST: LUNCH: SNACK (Select 2) Fluid Milk 3/4 c. Fluid Milk 3/4 c. Fluid Milk 1/2 c. Veg. & or Fruit or Juice 1/2 c. Meat/Alt. 1 1/2 oz. Meat/Alt. 1/2 oz. /Bread Alt. 1/2 oz. or 1/2 sl. Bread/Alt. 1/2 oz. or 1/2 sl. Bread/ Alt. 1/2 oz or 1/2 sl. Fruit/veg 1/4 c. each Veg. &/or Fruit or Juice 1/2 c. Kid s Choice! LuAnne Stanley, RD, LD Hilarie Flory, RD, LD Tiffany McBride, Health & Safety Assistant = Cooking Experience This menu has been approved by a registered dietitian. Signed master on file. This institution is an equal opportunity provider. 1 % Milk is offered at every breakfast and lunch. Water is offered at snack unless noted.
November 2017 Menu MONDAY 30 TUESDAY 31 WEDNESDAY 1 THURSDAY 2 FRIDAY 3 Apple slices Peanut butter toast Scrambled Eggs w/ cheese 100% juice Chicken salad WG crackers & Cheese Celery & cucumbers Fresh fruit Pizza w/ cheese ham & chicken Tossed spinach salad Mixed fruit Beef & Noodles Bread & butter Milk, Cranberries Graham crackers 100% juice Blueberry muffin Yogurt & Orange slices MONDAY 6 TUESDAY 7 WEDNESDAY 8 THURSDAY 9 FRIDAY 10 English muffin Honey Bunches of Oats Warm Apples Pancakes Fish tacos/ ww tortilla Sweet & sour slaw Fresh fruit Beef vegetable stew Biscuit Mixed fruit Hot Ham and Cheese sandwich ww Green beans & Veteran s Day cheese chunks Whole grain crackers Broccoli w/ dip Cheese cubes & cinnamon toast Agency Closed MONDAY 13 TUESDAY 14 WEDNESDAY 15 THURSDAY 16 FRIDAY 17 Kix cereal 100% juice Biscuit w/ apple butter Star Fruit Oatmeal w/ cinnamon Cheeseburger w/ ww bun Baked chicken breasts Chili w/ beans & meat lettuce & tomato Butternut squash soup Corn muffin w/ butter Raw carrots w/dip WW dinner roll Cook s Choice! Fresh fruit Fresh fruit in yogurt, Animal crackers Trail mix, Smoothie Cucumber slices w/ hummus whole grain cracker MONDAY 20 TUESDAY 21 WEDNESDAY 22 THURSDAY 23 FRIDAY 24 Bran Flakes Raisins Pumpkin muffin Agency Closed FD- 11/22 Kiwi and Vanilla wafers Hot beef on ww bun Baked beans Sliced Apples & Granola Turkey Mashed potatoes & gravy Green bean casserole Cranberry/orange relish WG roll Pumpkin muffin & Requirenments: Breakfast Lunch Snack( Select 2) Fluid Milk 3/4 c. Fluid Milk 3/4 c Fluid Milk 1/2 c. Veg. & or Fruit or Meat/Alt. 1 1/2 oz Meat/Alt. 1/2 oz Juice 1/2 c. Bread/Alt. 1/2 oz. or 1/2 sl Bread/ Alt. 1/2 oz or 1/2 sl. /Bread Alt. 1/2 oz. Fruit/veg 1/4 c. each Veg. &/or Fruit or Juice ½ c Or ½ slice LuAnne Stanley, RD, LD Hilarie Flory, RD, LD Tiffany McBride, Health & Safety Assistant = Cooking Experience This menu has been approved by a registered dietitian. Signed master on file. This institution is an equal opportunity provider. 1 % Milk is offered at every breakfast and lunch. Water is offered at snack unless noted. Closed Thanksgiving MONDAY 27 TUESDAY 28 WEDNESDAY 29 THURSDAY 30 Cooking Experience Milk Melon mixture Rice Chex Pizza soup (chicken, turkey pepperoni, peppers & mushrooms) Bosco breadsticks Cottage cheese Fresh pineapple chunks Milk Star Fruit Bagel w/ cream cheese Chicken alfredo w/ ww rotini Broccoli steamed Cinnamon toast, Clementines, Milk Mixed berries French toast Meatloaf scalloped potatoes Cornbread & String cheese Closed
December 2017 Menu MONDAY 27 TUESDAY 28 WEDNESDAY 29 THURSDAY 30 FRIDAY 1 Berries Homemade Breakfast Bar Sloppy Joes / ww bun Mixed vegetables String cheese & fresh fruit MONDAY 4 TUESDAY 5 WEDNESDAY 6 THURSDAY 7 FRIDAY 8 Apple slices Cinnamon breadsticks Oatmeal bar w/brown sugar/raisins Pancakes w/ warm blueberries Citrus mix Breakfast burrito (ww tortilla) Spaghetti w/ meat & tomato sauce* Mixed green salad Tropical fruit salad Teachers Choice Meatloaf Mashed potatoes w/ gravy, Dinner roll Boneless pork chop French bread Maple glazed sweet potatoes Blueberries & muffin Pretzel sticks & pineapple graham crackers & grapes Goldfish Crackers celery w/dip MONDAY 11 TUESDAY 12 WEDNESDAY 13 THURSDAY 14 FRIDAY 15 Orange slices Bagel w/cream cheese Fresh fruit 100% juice Waffles w/ syrup Shredded chicken & Ham steak Chicken sliders cheese ww tortilla Aztec Grain salad Roasted cabbage Lettuce & salsa on side Green beans Melon chunks Cook s Choice! chunks Bread & butter Spinach dip, Hawaiian bread & 100% juice Veggies w/dip string cheese & animal crackers MONDAY 18 TUESDAY 19 WEDNESDAY 20 THURSDAY 21 FRIDAY 22 Breakfast sandwich Cream of wheat Orange wedges English muffin w/ honey Beef & noodles Baked fish croquettes Chicken noodle soup Mashed potatoes 1/2 slice ww bread WW Crackers Roasted Brussel sprouts Steamed and Carrots Sliced peppers Mixed berries Mixed fruit Break! Yogurt & granola Oyster crackers-seasoned String cheese Whole grain crackers, carrots w/dip MONDAY 25 TUESDAY 26 WEDNESDAY 27 THURSDAY 28 FRIDAY 29 Break! BREAKFAST: LUNCH: SNACK (Select 2) Fluid Milk - ¾ c. Fluid Milk - ¾ c. Fluid Milk - ½ c. Veg &/or Fruit or Juice - ½ c Meat/Alt - 1½ oz Meat/Alt - ½ oz /Bread Alt - ½ oz or ½ sl Bread/Alt - ½ oz or ½ sl. Bread/Alt ½ oz or ½ sl. Fruit/veg - ¼ c. each Veg. &/or Fruit or Juice 1/2 c. LuAnne Stanley, RD, LD Hilarie Flory, RD, LD Tiffany McBride, Health and Safety Assistant = Cooking Experience This menu has been approved by a registered dietitian. Signed master on file. This institution is an equal opportunity provider. 1 % Milk is offered at every breakfast and lunch. Water is offered at snack unless noted.
January 2018 Menu MONDAY 1 TUESDAY 2 WEDNESDAY 3 THURSDAY 4 FRIDAY 5 BREAK Happy New Year! Cook s Choice Cook s Choice Cook s Choice MONDAY 8 TUESDAY 9 WEDNESDAY 10 THURSDAY 11 FRIDAY 12 Waffles w/ mixed berries Rice Krispies Cream of wheat w/raisins Sloppy Chicken/ ww bun French Fries Apple slices Tomato Basil Soup Grilled Cheese Sandwich Broccoli slaw Tuna & Noodle Casserole Green Beans Fresh Fruit Trail mix & Kiwi Cucumber slices/dip WW Crackers Muffin & carrot chips MONDAY 15 TUESDAY 16 WEDNESDAY 17 THURSDAY 18 FRIDAY 19 Apple Spice Muffin Rice Chex Cinnamon Toast Orange slices 100% Apple juice Ham & Bean Soup Cornbread Raw veggies & dip Finger Fruit Yogurt, fruit & granola CHILDREN S CHOICE Scrambled Eggs with cheese Roasted Peppers Oven English Muffin Oranges, Peanut butter & ww bread Meat/Cheese Ravioli Normandy Mixed Veggies Tropical Fruit Soft Pretzel, cheese sauce 100% Juice NATIONAL COCOA DAY MONDAY 22 TUESDAY 23 WEDNESDAY 24 THURSDAY 25 FRIDAY 26 FD 1-24 Snk-plain or PB Hot or Cold Minestrone soup w/chicken sausage Cheese cubes & crackers Animal Crackers & blueberries Toast w/ Nutella Melon Mix Chicken Teriyaki w/sauce Chinese Vegetables Brown rice, Fresh fruit Fortune cookie WG bread, w/ Nutella Homemade muffins 100% Juice Fish Slider on ww bun w/tartar Sauce Coleslaw Fresh whole grain cracker Breakfast sandwich (egg, ham & cheese) Fresh Oranges Shepherd s Pie (Grd. Beef, Corn, Mashed Potatoes) 1/2 slice WW Bread Apple Salad String cheese & Trail Mix MONDAY 29 TUESDAY 30 WEDNESDAY 31 THURSDAY FRIDAY Cinnamon oatmeal apples Fresh Strawberry chunks Baked chicken tenderloins Rice medley w/quinoa Broccoli & carrots Mixed Up Fruit Shredded Chicken & cheese tortilla Lettuce & tomato salad Nuts and bolts, water Peach & Mango cubes Broccoli & radishes w/ dip, cheese cubes & water BREAKFAST: LUNCH: SNACK (Select 2) Fluid Milk 3/4 c. Fluid Milk 3/4 c. Fluid Milk 1/2 c. Veg. & or Fruit or Juice 1/2 c. Meat/Alt. 1 1/2 oz. Meat/Alt. 1/2 oz. /Bread Alt. 1/2 oz. or 1/2 sl. Bread/Alt. 1/2 oz. or 1/2 sl. Bread/ Alt. 1/2 oz or 1/2 sl. Fruit 1/4 c/veg 1/4 c. Veg. &/or Fruit or Juice 1/2 c. LuAnne Stanley, RD, LD Hilarie Flory, RD, LD Tiffany McBride, Health & Safety Assistant = Cooking Experience This menu has been approved by a registered dietitian. Signed master on file. This institution is an equal opportunity provider. 1 % Milk is offered at every breakfast and lunch. Water is offered at snack unless noted.
February 2018 Menu MONDAY 29 TUESDAY 30 WEDNESDAY 31 THURSDAY 1 FRIDAY 2 WW Toast, Fruit spread English Muffin/ Nutella Chicken Nuggets- CN Carrots Mixed Fruit Cheese Cubes, kale chips & 100% Juice* Hot Beef Sandwich Broccoli Fresh fruit Apple slices w/ PB MONDAY 5 TUESDAY 6 WEDNESDAY 7 THURSDAY 8 FRIDAY 9 French toast Bread 100% Apple Juice Bagel w/ Crm Cheese Orange Slices Hot Oatmeal/ Raisins Hamburger Gravy Mashed Potatoes WW Dinner Roll Chunky Lunch Ham Chunks Cheese Chunks Chicken & Veg Noodle Soup Crackers BBQ Pork on ww bun Sweet Potato Fries Hot baked apples w/ cin Fresh fruit Cucumber Chunks/dip Fresh Apple Wedges WG Crackers Goldfish Crackers Celery w/pb & mango Pretzels, 1/2 banana Cottage Cheese, Fruit MONDAY 12 TUESDAY 13 WEDNESDAY 14 THURSDAY 15 FRIDAY 16 Breakfast bar Yogurt w/blueberries Hot Granola Fresh Fruit Hamburger on ww bun Baked beans Ham, Cheese & Broccoli Soup R/CN Breadstick Tropical Fruit CHILDREN CHOICE! Grilled chicken & veggie kabobs Baked potato Mixed fruit cup WG roll Cinnamon Raisin Toast Fruit, water & Animal Crackers Pretzel Sticks, String Cheese & water MONDAY 19 TUESDAY 20 WEDNESDAY 21 THURSDAY 22 FRIDAY 23 Cinnamon Toast Sausage Biscuit English muffin w/ PB, Melon Chunks Mandarin oranges Pizza--ham & sausage Fresh Spinach Salad w/, Dressing WG crackers Dried Plums Teriyaki Glazed chicken breast on ww bun Fresh Baby Carrots Nuts and Bolts & Milk MONDAY 26 TUESDAY 27 WEDNESDAY 28 Pancakes w/ syrup Bran flakes w/ raisins 100% Orange juice Cherries Fish tacos on ww tortilla Lettuce, tomato & cheese Salsa Orange wedgies Goldfish crackers (wg) blueberries Mac & cheese Chicken chunks Green beans Strawberry applesauce Pita chips & hummus The 4 th Tuesday of Feb. National Chili Day Southwestern Beef Chili (meat, beans & corn) Honey Corn Bread Mangos Rice cake w/pb, ½ banana Chicken Sliders Alphabet Vegetable Soup Hot baked apples Cottage cheese, peaches Breakfast Fluid Milk 3/4 Veg. & or Fruit or Juice 1/2 c. Meat/Alt. 1 1/2 oz. /Bread Alt. 1/2 oz. or 1/2 sl. LUNCH: Fluid Milk 3/4 c. Meat/Alt. 1/2 oz. Bread/Alt. 1/2 oz. or 1/2 sl Fruit/veg 1/4 c. each SNACK (Select 2) Fluid Milk 3/4 c. Bread/ Alt. 1/2 oz or 1/2 sl. Veg. &/or Fruit or Juice 1/2 c. LuAnne Stanley, RD, LD Hilarie Flory,RD, LD Tiffany McBride, Health & Safety Assistant = Cooking Experience This menu has been approved by a registered dietitian. Signed master on file. This institution is an equal opportunity provider. 1% Milk is offered at every breakfast and lunch. Water is offered at snack unless noted.
March 2018 Menu MONDAY 26 TUESDAY 27 WEDNESDAY 28 THURSDAY 1 FRIDAY 2 Dr. Seuss Birthday March 2 You are You, Now isn t that pleasant? Biscuit/Sausage Minis 100% Juice Beef & Vegetable soup Crackers String Cheese & french bread Raisin cinnamon toast Green Eggs & Ham Corn bread Green beans, s & Baby Carrots, tomatoes w/dip, wg crackers & water MONDAY 5 TUESDAY 6 WEDNESDAY 7 THURSDAY 8 FRIDAY 9 Sausage Biscuit Kiwi English muffin w/butter 100% Juice French toast sticks w/ syrup Apple slices Cold cereal Mixed berries BBQ chicken Sliders Oven Potatoes Pizza- ham & ckn sausage Spinach salad Turkey Roll Ups Fresh Vegetable plate w/dip Mandarin oranges Tuna &WG Noodles Normandy Vegetables Pretzels, 100 % Juice Seasoned Oyster Cracker Cheese Chunks Celery, peanut butter w. raisins, milk Animal crackers, Mango chunks MONDAY 12 TUESDAY 13 WEDNESDAY 14 THURSDAY 15 FRIDAY 16 Breakfast Sandwich Egg & Cheese Orange Wedgies Berries Toast w/ fruit spread Homemade Meatloaf Mashed Potatoes----- Bread & Butter Tropical Fruit Rice Cake & Peanut Butter & CHILDREN S CHOICE! Chili (meat & beans) WG Crackers Vegetable plate w/ dip Chex Mix, apple slices Mac & Cheese Ham chunks Mixed Blend Vegetables tidbits Cucumber Slices w/hummus, WG Crackers MONDAY 19 TUESDAY 20 WEDNESDAY 21 THURSDAY 22 FRIDAY 23 English Muffin w/cheese 100% Juice Toast Chicken & cheese burrito Lettuce, tomato, & salsa Starfruit Ham & Cheese on WW Vegetable Soup Fresh fruit Salmon patty ww bun Green Beans Yogurt w/fruit & granola Trail Mix 100% juice Fresh, English Muffin Teacher s Choice! MONDAY 26 TUESDAY 27 WEDNESDAY 28 THURSDAY 29 FRIDAY 30 Bagel w/ cream cheese Rice Chex cereal Scrambled eggs 100% Juice Orange slices WW toast Cold Plate Meat/Cheese Fresh Veggies w/ dip WG Crackers Fresh Celery, peanut butter banana BBQ pulled pork sliders Carrots Cinnamon applesauce Animal crackers orange slices PB&J Sandwich Cottage Cheese Fresh veggies w/ dip Mandarin oranges Trail mix, banana BREAKFAST: LUNCH: SNACK (Select 2) Fluid Milk 3/4 c. Fluid Milk 3/4 c. Fluid Milk 1/2 c. Veg. & or Fruit or Juice 1/2 c. Meat/Alt. 1 1/2 oz. Meat/Alt. 1/2 oz. /Bread Alt. 1/2 oz. or 1/2 sl. Bread/Alt. 1/2 oz. or 1/2 sl. Bread/ Alt. 1/2 oz or 1/2 sl. Fruit/veg 1/4 c. each Veg. &/or Fruit or Juice 1/2 c. Good Friday Agency Holiday LuAnne Stanley, RD, LD Hilarie Flory, RD, LD Tiffany McBride, Health & Safety Assistant = Cooking Experience This menu has been approved by a registered dietitian. Signed master on file. This institution is an equal opportunity provider. 1 % Milk is offered at every breakfast and lunch. Water is offered at snack unless noted.
April 2018 Menu MONDAY 2 TUESDAY 3 WEDNESDAY 4 THURSDAY 5 FRIDAY 6 COOK S CHOICE Oatmeal Spaghetti/meat sauce Crostini Green Beans Mixed Berries Dole frozen 100% fruit stick & crackers Eng. Muffin w/peanut butter Orange wedgies Salmon patty on ww bun Baked Beans Fresh Melon Chunks, Pretzels Cinnamon toast Ham & cheese kabobs Veggies & dip 1/2 slice ww bread & butter Goldfish crackers & pineapple MONDAY 9 TUESDAY 10 WEDNESDAY 11 THURSDAY 12 FRIDAY 13 Pancakes w/ applesauce Berries fresh Pizza (meat & cheese) R Green beans Plums Animals Crackers & banana Oatmeal w/ cinnamon Chicken/vegetable pot pie Biscuit Melon Goldfish crackers * TEACHER S CHOICE Cold cereal Fish Fillet Sandwich CN Roasted asparagus w /lemon Fresh fruit Cheese chunks, Apple slices MONDAY 16 TUESDAY 17 WEDNESDAY 18 THURSDAY 19 FRIDAY 20 Raisin cinnamon toast Egg w/ cheese tortilla Eng. Muffin w/honey butter 100% Juice Chicken Strips R/CN Cornbread Fresh vegetables w/dip Fruit cocktail Ham & pineapple kabobs Spinach salad w/ strawberries WW dinner roll w/butter Mini Sloppy Joe /ww bun Fresh fruit WG crackers, Fresh Green Yogurt w/ granola Hawaiian bread, spinach dip 1% Milk Childrens Choice MONDAY 23 TUESDAY 24 WEDNESDAY 25 THURSDAY 26 FRIDAY 27 Cold cereal Berries Sausage Biscuit Blueberries Toast w/ fruit spread Cinnamon applesauce French toast sticks Orange wedgies Beef and Noodles Mashed Potatoes Carrots Melon Chunks Fish sticks CN Oven fries Diced Beets Walking Tacos w/corn Chips, Grd.Beef, tomatoes, Lettuce, Cheese, Salsa Tropical fruit Minestrone soup w/ Turkey sausage CN Cheese cubes WG crackers MONDAY 30 Seasoned oyster crackers 100% Juice Rice cakes & peanut butter Trail Mix & Milk Cranberry muffin, blueberries & Milk BREAKFAST: LUNCH: SNACK (Select 2) Fluid Milk 3/4 c. Fluid Milk 3/4 c. Fluid Milk 1/2 c. Veg. & or Fruit or Juice 1/2 c. Meat/Alt. 1 1/2 oz. Meat/Alt. 1/2 oz. /Bread Alt. 1/2 oz. or 1/2 sl. Bread/Alt. 1/2 oz. or 1/2 sl. Bread/ Alt. 1/2 oz or 1/2 sl. Fruit/veg 1/4 c.each Veg/Fruit 1/4 c. LuAnne Stanley, RD, LD Hilarie Flory, RD,LD Tiffany McBride, Health & Safety Assistant = Cooking Experience This menu has been approved by a registered dietitian. Signed master on file. This institution is an equal opportunity provider. 1 % Milk is offered at every breakfast and lunch. Water is offered at snack unless noted.
May 2018 Menu MONDAY 30 TUESDAY 1 WEDNESDAY 2 THURSDAY 3 FRIDAY 4 Breakfast Sandwich Kiwi Oranges wedges Granola Breadsticks w/honey butter Yogurt Parfait w/ granola Bean, cheese, & meat taco Lettuce & Salsa Avocado Scrambled Eggs Biscuit Mediterranean Blend Chef s Salad- Meat, Egg, Lettuce, Tomato, Broccoli Crackers Hot Chicken Sliders wg bun Roasted asparagus w/ lemon Fresh strawberries Diced Fresh Finger Fruits Trail mix Graham crackers, ½ Mini Pancakes, String cheese, Rice cakes 100% Apple Juice & Milk 100% Orange Juice MONDAY 7 TUESDAY 8 WEDNESDAY 9 THURSDAY 10 FRIDAY 11 Blueberry Muffin Oranges Breakfast Bar English muffin w/ butter Cinnamon Kix Berries Baked chicken breasts Italian pasta salad w/ cucumber & tomato Crackers, Dried plums & Milk Hot ham & cheese Fresh Spinach Salad w/ Mandarin Oranges & strawberries, Fresh fruit Cold meat and cheese plate Crackers Fresh veggies & dip PBJ sandwich Cottage cheese Cucumber slices/dip Guacamole w/tortilla chips Chex mix, Frozen Fruit Bar Veggies, hummus Goldfish MONDAY 14 TUESDAY 15 WEDNESDAY 16 THURSDAY 17 FRIDAY 18 Tidbits WW Toast w/ fruit spread Melon Chunks English Muffin Fresh Berries Muffins Sloppy Joe Sliders ww bun Chicken salad sub Cheeseburger on ww bun CHILDREN Mixed green salad w/ Raw vegetables/dip Lettuce & tomato Cherry Tomatoes Mixed fruit Oven fries S CHOICE Kiwi Cheese Cubes, Pretzels, pineapple & water Frozen Fruit Bar, Mini Rice Cakes & water Graham crackers, berries & milk Bugs on a log & milk MONDAY 21 TUESDAY 22 WEDNESDAY 23 THURSDAY 24 FRIDAY 25 English Muffin 100% Juice Mini rice cakes Peanut butter & Kix cereal Turkey pita pocket Cold Plate- Chef salad w/ ham & Walking taco w/ corn chips Tomato & spinach Turkey, ham, cheese, turkey Meat, lettuce, tomato, Ranch dressing crackers Breadstick Shredded cheese, Avocado Mixed fruit Fresh veggies/dip Tropical fruit Granola bar, sliced apples Vanilla wafers String cheese Graham crackers w/pb Fresh rasp. & blueberries, Granola bar MONDAY 28 TUESDAY 29 WEDNESDAY 30 THURSDAY 31 FRIDAY 1 MEMORIAL English muffin w/butter Raisin cinnamon toast French toast DAY CLOSED Use it up 100% Juice Apple sauce Fish sandwich- wg bun Tator tots apricots String cheese Apple slices Pizza- ham & tky sausage Spinach salad Seasoned Oyster Crackers & 100% Juice Chicken strips Mac & Cheese Steamed Broccoli Fresh Fresh pears w/ wg crackers BREAKFAST: LUNCH: SNACK (Select 2) Fluid Milk 3/4 c. Fluid Milk 3/4 c. Fluid Milk 1/2 c. Veg. & or Fruit or Juice 1/2 c. Meat/Alt. 1 1/2 oz. Meat/Alt. 1/2 oz. /Bread Alt. 1/2 oz. or 1/2 sl. Bread/Alt. 1/2 oz. or 1/2 sl. Bread/ Alt. 1/2 oz or 1/2 sl. Fruit/veg 1/4 c. each Veg. &/or Fruit or Juice 1/2 c. Hamburger gravy over wg toast Green beans Mangos Use it up LuAnne Stanley, RD, LD Hilarie Flory, RD, LD Tiffany McBride, Health and Safety Assistant = Cooking Experience This menu has been approved by a registered dietitian. Signed master on file. This institution is an equal opportunity provider. 1 % Milk is offered at every breakfast and lunch. Water is offered at snack unless noted.
June 2018 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 French Toast Hamburger gravy over w.g. toast, green beans, mangos Use it up MONDAY 4 TUESDAY 5 WEDNESDAY 6 THURSDAY 7 FRIDAY 8 Muffin Cherries Pancakes w/ syrup Mixed berries Total cereal 100% juice English muffin w/ jam Chef salad w/ ham/turkey Breadstick Sausage sandwich Salad w/ carrots, cheese & dressing, Chicken Alfredo/ ww pasta Broccoli Ham & Bean soup Whole grain crackers Cheese cubes, Fresh vegetables w/ dip Hawaiian bread 100 % fruit bar ww crackers Guacamole w/tortilla chips cheese chunks Fresh Trail mix MONDAY 11 TUESDAY 12 WEDNESDAY 13 THURSDAY 14 FRIDAY 15 Fresh blueberries Chex cereal Bread 100% Apple Juice Breakfast bar Fish sandwich on ww bun Tartar sauce Potato wedges Fresh peaches Chunky Lunch Ham Chunks Cheese Chunks Cucumber Chunks/dip Fresh Apple Wedges WG Crackers Cooks Choice Hamburger on ww bun Baked beans English muffin w/fruit spread & watermelon Goldfish Crackers Fruit Animal Crackers MONDAY 18 TUESDAY 19 Wednesday 20 THURSDAY 21 FRIDAY 22 Fruit smoothie Rice Chex cereal Fresh strawberries Granola Kiwi Biscuit w/ honey Fresh fruit Waffles w/ syrup Turkey taco meat w/ Cheese & lettuce in ww tortilla black olives & salsa BBQ pork sliders on ww bun Baked sweet potatoes Cinnamon applesauce Salmon patties w/ ww bun Fresh mixed fruit Scrambled eggs & cheese Rstd peppers & corn in ww tortilla Plouts Blueberry muffin, yogurt 100% juice, WG Cheez-it Biscuit w/ honey butter, kiwi Milk, apple slices & PB MONDAY 25 TUESDAY 26 WEDNESDAY 27 THURSDAY 28 FRIDAY 29 Raisin cinnamon toast Eng. Muffin w/honey butter 100% Juice Chicken Strips Cornbread Fresh vegetables w/dip Fruit cocktail Fruit Smoothie, ½ PB& J sandwich Ham & pineapple kabobs Spinach salad WW dinner roll w/ butter 100% juice, Cheez-it crackers Mini Sloppy Joe /ww bun Fresh fruit Cottage cheese & kiwi Use it up BREAKFAST: Fluid Milk 3/4 c. Veg. & or Fruit or Juice 1/2 c. /Bread Alt. 1/2 oz. or 1/2 sl LUNCH: Fluid Milk 3/4 c Meat/Alt. 1 1/2 oz. Bread/Alt. 1/2 oz. or 1/2 sl Fruit/veg 1/4 c. each SNACK (Select 2) Fluid Milk 1/2 c. Meat/Alt. 1/2 oz Bread/ Alt. 1/2 oz or ½ sl Veg. &/or Fruit or Juice ½ c. LuAnne Stanley, RDN, LD Hilarie Flory, RD, LD Tiffany McBride, Health and Safety Assistant = Cooking Experience This menu has been approved by a registered dietitian. Signed master on file. This institution is an equal opportunity provider. 1 % Milk is offered at every breakfast and lunch. Water is offered at snack unless noted.