Breakfast and Lunch Menu
Monday: Mexican concha. Hawaiian chicken with brown rice (3/4 cup) and steamed carrots (3/4 cup).
Tuesday: Rice Chex and whole-grain crackers. Teriyaki chicken chow mein bowl with steamed broccoli and carrots (1 cup).
Wednesday: Coffee cinnamon crumble. Red chicken enchiladas with pinto beans (3/4 cup).
Thursday: Cinnamon French toast. Chicken nuggets with whole-kernel corn (3/4 cup).
Friday: String cheese and strawberry Nutri-Grain bar. Tuna salad sandwich with carrot sticks (3/4 cup).
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