Breakfast and Lunch Menu: February 6-10
Monday: Mexican concha. Garlic pesto cheese pasta salad with carrot sticks (3/4 cup).
Tuesday: Cinnamon Toast Crunch and whole-grain crackers. Chicken fajitas (3/4 cup) with Spanish rice (3/4 cup) and pinto beans (3/4 cup).
Wednesday: Strawberry muffin. Teriyaki chicken chow mein bowl with broccoli (3/4 cup).
Thursday: Bean and cheese breakfast burrito. Cheeseburger with tater tots (3/4 cup).
Friday: Bagel & cream cheese. Italian turkey, ham and cheese hoagie sandwich with carrot sticks (3/4 cup).
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