Breakfast and Lunch
Breakfast/Lunch Menu – Oct. 17-21
- Monday: Banana Muffin, Mongolian Beef Bowl w/brown rice (3/4c) & steamed carrots (3/4c), Italian Antipasto Salad with a Wheat Dinner Roll
- Tuesday: Cinnamon French Toast, Green Cheese Enchiladas w/pinto beans (3/4c), Santa Fe Chicken Salad with a Wheat Dinner Roll
- Wednesday: Bagel & Cream Cheese, Three Cheese Mac & Cheese w/broccoli (3/4c), Caesar Chicken Salad with a Wheat Dinner Roll
- Thursday:Multi Grain Cheerios & WG Crackers, Penne Pasta & Cheese Marinara w/whole kernel corn (3/4c), Chef Turkey & Ham Salad with a Wheat Dinner Roll
- Friday: Coffee Cinnamon Crumble, Ham and Cheese Hoagie Sandwich w/carrot sticks (3/4c)
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