Cafeteria Menu
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MAY 2013 |
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Monday |
Tuesday |
Wednesday |
Thursday |
Friday |
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ALL
MEALS ARE SERVED WITH 1% WHITE AND FF FLAVORED MILK WE
ARE OFFERING MORE FRESH VEGETABLES AND FRESH FRUIT |
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1-
B-COMBO BAR, CHEESE TOAST, FRUIT, L-RED
BEEF ENCHILADAS GREEN
SALAD CARROTS BEANS FRUIT |
2-B-BISCUIT/SAUSAGE GRAVY, FRUIT L-CORN
DOG ROMAINE
SALAD TOMATO BEANS TOTS FRUIT |
3
B- BREAKFAST PIZZA, FRUIT L-
CHEESE BURGER, WW
BUN BAKED
FRIES LETTUCE,
TOMATO, PICKLES, FRUIT |
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HELP
US ENCOURAGE YOUR CHILDREN TO TRY THESE NEW ITEMS. |
7B-BREAKFAST
KIT, FRUIT L-BBQ
RIBLETT ON BUN, GREEN SALAD TOMATO CARROTS,
FRUIT |
8B-PANCAKE/SAUSAGE
ON A STICK, SYRUP, FRUIT L-CHEESE
AND CHICKEN QUESIDILLAS BEANS SALAD,
FRUIT |
9B-SAUSAGE
GRAVY BISCUIT FRUIT L-BAKED
ZITI GREEN
GARDEN SALAD, CARROTS, FRUIT |
10B--
MUFFIN, STRING CHEESE, FRUIT L-CHICKI
CHEESE SAND LETTUCE TOMATO CARROT
STICKS FRUIT |
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14B-
PB&J, GRAHAM CRACKERS, FRUIT L-
HOT DOGS, FRIES, CORN AND FRUIT |
15B-CINNAMON
ROLLS, FRUIT L-
CHICKEN PASTA BAKE, SALAD, PEAS AND CARROTS BREADSTICK, FRUIT |
16B-
STRAWBERRY FRENCH TOAST STICKS ,FRUIT L-
GREEN CHILI MEAT WITH POTATOES TORTILLA SALAD BEANS FRUIT |
17B-
CEREAL, TOAST FRUIT AND MILK L- SLOPPY
JOE ON BUN BAKED
FRIES GREEN
SALAD FRUIT |
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20B –COOKS CHOICE L-COOKS
CHOICE |
21B
COOKS CHOICE L-COOKS
CHOICE |
22B-COOKS
CHOICE L-COOKS
CHOICE |
23B-COOKS
CHOICE L-COOKS
CHOICE |
24B-
COOKS CHOICE L-COOKS
CHOICE |
Offer vs. Serve
The cafeteria staff would like to let everyone know about our “new” serving method. Offer vs. Serve has always been used at the high school, but now it is being implemented at the elementary and middle school as well. This method eliminates much wasted food. The students can still have servings of all of the daily selections offered, but now they can turn some of them down if it doesn’t appeal to them or if they are not that hungry.The cafeteria has five components--grains, veggies, fruit, dairy, and meat/meat alternative. Students are permitted to turn down two of the components with the exception of the requirement of either a ½ cup of fruit or vegetables.
By being able to turn down up to two selections, less food is thrown away because the student is averse to trying it or not hungry. Students are still getting a nutritious meal but without overloading the trash receptacles with unwanted food.
Please remind your students that they have some options when it comes to what they can have for breakfast and lunch. And now, they should be always able to “clean their plates!”