Breakfast and Lunch Menu: January 23-27
Monday: Strawberry muffin. Creamy chicken chipotle pasta with steamed carrots (3/4 cup). Italian antipasto salad with a wheat dinner roll.
Tuesday: Sausage English muffin. Turkey hot dog on a bun with barbecue baked beans (3/4 cup). Santa Fe chicken salad with a wheat dinner roll.
Wednesday: Blueberry muffin. Barbecue chicken on a bun with broccoli (3/4 cup). Caesar chicken salad with a wheat dinner roll.
Thursday: Pancakes (two). Alfredo cheese pasta with whole kernel corn (3/4 cup). Chef turkey and ham salad with a wheat dinner roll.
Friday: Coffee cinnamon crumble. Italian turkey, ham, and cheese hoagie sandwich with carrot sticks (3/4 cup).
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