Lunch Menu

WEEK ONE:
Monday Chicken Nuggets (2 oz.), Broccoli (1/2 c.), Apple Sauce (1/2 c.), Milk (3/4 c.)
Tuesday Macaroni & Cheese (1/4 c. pasta, 1.5 oz. cheese), Green Beans (1/2 c.), Peaches (1/2 c.), Milk (3/4 c.)
Wednesday Corn Dog, Green Salad (1/2 c.), Apple Sauce (1/2 c.), Milk (3/4 c.)
Thursday Spaghetti (1/4 c.) w/ Meat Sauce (1.5 oz.), Garlic Bread, Mixed Vegetables (1/2 c.), Pears (1/2 c.), Milk (3/4 c.)
Friday Grilled Cheese (1 oz.) Sandwich (1slice wheat bread), and Homemade Chicken  (1.5 oz.) Noodle Soup (1/4 c.), Pineapple (1/2 c.) or Jello w/ fruit (1/4 c.), Milk (3/4 c.)
WEEK TWO:

Monday Sliced Turkey (1.5 oz.), Cheese (1 oz.) & Lettuce Sandwich on wheat bread, Corn (1/2 c.), Peaches (1/2 c.), Milk (3/4 c.)
Tuesday Teriyaki Chicken (2 oz.) with Brown Rice (1/2 c.), Vegetables (1/2 c.), Fruit (1/2 c.), Milk (3/4 c.)
Wednesday Cook’s Pizza (1.5 oz. cheese, ½ serving bread, 2 salami), Green Beans (1/2 c.), Peaches (1/2 c.), Milk (3/4 c.)
Thursday Cook’s Chili (Beans, Ground Beef, topped with Shredded Cheddar Cheese), Homemade Corn Bread (1/2 serving), Mixed Vegetables (1/2 c.), Pineapple (1/2 c.), Milk (3/4 c.)
Friday Fish Sticks (3), Tater Tots (1/3 c.), Fruit Cocktail (1/2 c.), Milk (3/4 c.)
Printable Version available here

 

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