Breakfast and Lunch Menu: February 6-10
Monday: Yogurt and graham crackers, turkey and cheese panini sandwich with carrot sticks (3/4 cup), Italian antipasto salad with a wheat dinner roll.
Tuesday: Pancakes (2), chicken Alfredo pasta with whole-kernel corn (3/4 cup), Santa Fe chicken salad with a wheat dinner roll.
Wednesday: Banana muffin, three-cheese mac and cheese with broccoli (3/4 cup). Caesar chicken salad with a wheat dinner roll.
Thursday: Cocoa Puffs and whole-grain crackers. Green cheese enchiladas with pinto beans (3/4 cup). Chef turkey and ham salad with a wheat dinner roll.
Friday: Coffee cinnamon crumble. Turkey and cheese hoagie sandwich with carrot sticks (3/4 cup).
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