What's For Lunch?




April 3-7, 2017
Monday -  breaded beef sticks, cheesy hash browns, cooked carrots, diced apricots
Tuesday -  bbq rib patty with bun, french fries, sliced pickles, mixed fruit
Wednesday - taco meat, soft or hard shell, corn, refried beans, canned pears
Thursday - chicken alfredo, rotini, canned peas, applesauce
Friday - French toast sticks, egg patty, tri tator, canned peaches, strawberry yogurt

April 10-14, 2017
Monday - bbq shredded pork, bun, smiley fries, canned pears, cheese stick
Tuesday - tator tot casserole, PB&J sandwich, green beans, applesauce
Wednesday - diced chicken/teriyaki chicken, rice, egg roll, broccoli, mandarin oranges, sweet-n-sour sauce
Thursday - Holy Thursday - No School
Friday - Good Friday - No School

April 17-21, 2017
Monday - Easter Monday - No School
Tuesday - hamburgers, bun, smiley freis, picle slices, tomato, onion, baked beans, frozen fruit cups, sliced cheese
Wednesday -  Teacher Lunch -  chef salad day, zucchini bread, cottage cheese, apple crisp with topping
Thursday -  scrambled eggs, sausage, egg turkey bacon breadstick, tri tator, orange juice, fresh fruit
Friday - rotini with meat sauce, pizza cheese crunchers, green beans, mandarin oranges

April 24-28, 2017
Monday -  chicken fajitas, soft shells, rice, corn, black bean, green/red peppers, onions, pineapple chunks
Tuesday -  breaded pork patty, mac-n-cheese, California blend, applesauce
Wednesday - pizza burgers, canned peas, cottage cheese, canned pears
Thursday - sub meat with buns, sliced pickles, tomato, onion, raw veggies, berry mix, sliced cheese, Sun Chips
Friday - meat loaf with gravy, mashed potatoes, rolls, cooked carrots, frozen peach cups



All lunches are served with a choice of white, chocolate, or strawberry milk.  Lettuce
and croutons are served daily with a choice of dressing.  Student lunches are $2.90.
Adult lunches are $3.50.  You are welcome to come each lunch any day of the week.
Please make a reservation by 9:30 a.m. by calling the school office (564-4767). 
Lunch menus follow the USDA guidelines. 
Comments