School Lunch Menu Nov. 4-8

Nov. 4-8
LUNCH MENU
Monday — Chicken nuggets, TexMex bean bake, Greek salad, Mandarin oranges, pineapple, roll and milk. (High school alternates are chef salad or yogurt parfait wrap, grab and go grades 9-12.)
Tuesday—Ham and cheese sandwich, chicken noodle soup, creamy coleslaw, peaches and milk. (High school alternates are southwest chicken salad or sunbutter and jelly sandwich, grab and go grades 9-12.)
Wednesday— Tuscan chicken, brown rice pilaf, green beans, broccoli parm. salad, banana fruit cup and milk. (High school alternates are taco salad or teriyaki chicken bowl, grab and go grades 9-12.)
Thursday— Garlic cheese bread, marianar sauce, Caesar salad, apple wedges and milk. (High school alternates are chef salad or pizza burger on a bun, grab and go grades 9-12.)
Friday— Cheesburger on a whole wheat bun, toppings, tator tots, fresh broccoli, carrots, pears and milk. (High school alternates are chef salad or fish sandwich, grab and go grades 9-12.)
BREAKFAST MENU
Starting at 8 a.m.
Monday — French toast sticks, peaches, juice and  milk.
Tuesday—Breakfast pizza, applesauce, juice and milk.
Wednesday—Apple frudel, banana, juice and milk.
Thursday—Cereal, whole wheat cinnamon roll, pears, juice and milk.
Friday—Egg and cheese on a english muffin, pineapple, juice and milk.
Students are encouraged to take all the menued items for best nutrition but are required to take a minimum of 1/2 cup serving of fruit or vegetables to be a reimbursable meal.
(Cereal available daily at high school and elementary school. Additional choices of fruits or vegetables are offered daily at each school.)