Week One MEAL PATTERN MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Include
Week Two MEAL PATTERN MONDAY 3 TUESDAY 4 WEDNESDAY 5 THURSDAY 6 FRIDAY 7 3 oz Salisbury Steak 3 oz Diced Chicken 3 oz Sliced Beef 3 oz Shredded Cheese 3 oz Diced Chicken Include 4 oz Cabbage 4 oz Onions & Peppers 4 oz Diced Peaches ( C ) 4 oz Brown Rice 1 oz WW Roll 4 oz Lettuce Leaf and Sliced Tomato 4 oz Carrot and Raisin Salad 2 oz Mandarin Oranges ( C ) 4 oz FruitSalad 6 Saltine Crackers 4 oz. Starchy Vegetables (Potatoes, Peas or Corn) 4 oz Cauliflower (A) 4 oz Garden Salad 2 oz Mushroom 4 oz Zuchini & Onions 2 oz Tomato (Rice) 4 oz Banana 4 oz Diced Pears 4 oz Egg Noodles 1 oz Garlic Toast 1-6" Corn Tortilla 4 oz Rice 4 oz Cucmber and Tomatoes 4 oz Italian Veggies 4 oz Apricots ( C ) 1 oz Garlic Toast 4 oz. Starchy Vegetables (Potatoes, Peas or Corn) 1 Ser Cookie 2 T Mayonaise 2 T Sour Cream 2 T Green Chili 2 T Tomato Sauce 2 T Alfredo Sauce
Week Three MEAL PATTERN MONDAY 10 TUESDAY 11 WEDNESDAY 12 THURSDAY 13 FRIDAY 14 3 oz Chicken Patty 3 oz Turkey 3 oz Diced Beef 3 oz Ground Beef 3 oz Pork Loin Include 4 oz Capri Veggies 4 oz Steamed Carrots 4 oz Stew 6 oz Green 4 oz Winter Blend ( A ) 4 Vegetables Beans Veggie 4 oz Lettuce and Tomato Slice oz Garden Salad 2 oz Mixed Veggies 4 oz Salad 4 oz Spring Mix Salad 4 oz Orange ( C ) 4 oz Grapes ( C ) 4 oz Honeydew( C) 4 oz Baked Apples 4 oz Tater Tots 4 oz Mashed Potato 2 x 2 Cornbread 4 oz Mashed Potato 1 Whole Hamburger 2 sl WW Bread 4 oz Potato 1 oz Biscuit Bun 4 oz Banana 4 oz Baked Potato 1 Serving Ketchup 4 oz Chocolate Pudding Food ServiceCoordinator
Week Four MEAL PATTERN MONDAY 17 TUESDAY 18 WEDNESDAY 19 THURSDAY 20 FRIDAY 21 3 oz. Cooked Edible = one 3 oz Salisbury Steak 3 oz Chicken Thigh 2 oz Ground Beef 1 oz Sliced Cheese 2 oz Diced Chicken 1 oz Shredded 3 oz Tilapia Filet serving Red meat Cheese no more than 3 times per 4 oz Mixed Veggies 4 oz Carrots (A) 4 4 oz Let,Tom,Onion 4 oz Diced Tom, and 4 oz Brocolli (A) Include oz Tossed Salad Pickle Lettuce 4 oz Coleslaw (two servings of non-starchy vegetables) 4 oz Mixed Green Salad 4 oz Green Beans 4 oz Zuch and Onions 4 oz Applesauce 4 oz Tropical Fruit 4 oz Grapes ( C ) 4 oz Pineapple 4 oz Orange ( C ) 2 servings of bread (whole grain or enriched desirable) 4 oz Mashed Potato Salad 4 oz Red Potato 1 Whole Hamburger Bun 4 oz Tater Tots Chunks ( C ) 1-6" Flour Tortilla 4 oz Pinto Beans 4 oz Brown Rice 1 Oz WW Roll (Butter, salad dressings, gravies, sauces, etc.) 1-2 T BBQ Sauce 2 T Green Chili 1 Serving Ketchup 2 T Salsa
Week Five MEAL PATTERN MONDAY 24 TUESDAY 25 WEDNESDAY 26 THURSDAY 27 FRIDAY 28 3 oz Beef Fritter 3 oz Chicken Breast 3 oz Ground Beef 3 oz Pork Chop 3 oz Chicken Tenders Include 4 oz Capri Veggies 4 oz Garden Salad 4 oz Tropical Fruit Cocktail 4 oz Mashed Potato 1 oz Biscuit 1 oz Breading 4 oz Mixed Veggies 4 oz Broccoli ( A ) 4 oz Brussels Sprouts (A) 4 oz Apples 4 oz Banana 4 oz Fruit Cocktail 4 oz Mashed Potato 4 oz Brown Rice 4 oz Brown Rice 1 oz Biscuit 4 oz Green Beans 4 oz Coleslaw 4 oz Orange(C) 1 oz Breading 4 oz Tater Tots 1 oz Crisp Mix 1 Ser Cookie 1 Ser Honey Mustard