Breakfast and Lunch

Breakfast/Lunch Menu – Oct. 24-28

• Monday: Mexican Concha, Oriental Chicken Tortilla Wrap w/carrot sticks (3/4c), Italian Antipasto Salad with a Wheat Dinner Roll
• Tuesday: Pancakes (2), Chicken Tamal w/pinto beans (3/4c), Santa Fe Chicken Salad with a Wheat Dinner Roll
• Wednesday: Banana Muffin, Chicken Teriyaki Bowl w/brown rice (3/4c) & broccoli (3/4c), Caesar Chicken Salad with a Wheat Dinner Roll
• Thursday: Cheese Quesadilla,  Pepper Jack Cheeseburger w/tater tots (3/4c), Chef Turkey & Ham Salad with a Wheat Dinner Roll
• Friday: String Cheese & Graham Crackers,  Turkey & Cheese Hoagie Sandwich w/carrot sticks (3/4c)