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Traditional Menu First Part Second Part Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7

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Traditional Menu First Part Second Part Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Week 1 V3.21 Traditional Menu First Part Second Part Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Country Scrambled Blueberry Oatmeal Bar Cheddar Egg Wrap with Honey Almond Harvest Potato Frittata with Chocolate Granola Whole Wheat Waffles Eggs with English and Strawberry Greek Black Bean Salsa: Cereal with Greek Fresh Fruit and Biscuit: with Raspberry Yogurt with Strawberry Muffin: Yogurt: Cheddar cheese Yogurt: Eggs mixed with veggie Parfait: Preserves: Eggs scrambled with Blueberry infused omelet with black bean, Whole grain cereal sausage, red peppers, Dark cocoa granola Whole wheat waffle fresh asparagus, fresh baked oatmeal bar onion, and pepper mixed with almonds, and cottage cheese baked with honey topped with thickened Breakfast tomatoes and cottage served with lightly salsa wrapped in a dried cranberries, dried baked over fresh and vanilla, served strawberry and chia cheese, served with a sweetened Greek flour tortilla. Served cherries and raisins, shredded potato hash with raspberry topped seed preserves. whole wheat English yogurt topped with with fresh grapes. served with lightly browns. Served with a Greek yogurt. muffin and peanut sliced strawberries. sweetened Greek wheat biscuit and fresh butter. *Contains nuts yogurt. *Contains nuts fruit. (peanuts) (almonds) Roasted Sesame Beef Vegetable Barley Greek Salad with Naan Coriander Roasted Black Bean, Sweet Nicoise Salad: Quinoa Vegetable Stew Chicken and Balsamic Stew with Carrots and Bread and Hummus: Chicken and Veggie Potato and Cheese A classic Nicoise salad: with Pretzel Stick: Broccoli Salad: Dill Dip: Wrap with Apple: Burrito with Apple: Crisp romaine, Romaine lettuce, Tricolored quinoa and Roasted seasoned Beef and barley cucumbers, chickpeas, Herbed flatbread Flour tortilla filled with potatoes, tomatoes, lentils simmered in a chicken breast served simmered in a tomato Kalamata olives and filled with coriander a mixture of black tuna, Kalamata olives, tomato based broth Lunch with a fresh broccoli, broth with mushrooms, lemon garlic farro in and garlic seasoned beans, sweet potatoes, green beans, and eggs with carrots, celery, red pepper, almond onions, carrots, and a Greek vinaigrette, chicken, crisp fresh onions, peppers, and topped with herbed cabbage, kale and and brown rice salad, celery and topped served with naan bread vegetables, and mozzarella cheese, and vinaigrette. onions, topped with tossed in a balsamic with toasted pumpkin and hummus. traditional hummus, topped with a creamy a dollop of cumin sesame garlic dressing. seeds. Served with served with an apple. tomato salsa. Served flavored yogurt and *Contains nuts (almonds) baby carrots and dill with an apple. served with a soft dip. pretzel stick. Hawaiian Rice Bowl Almond Baked Cod Chicken Parmesan with Veggie Italian Sausage Roasted Turkey in Dijon Pepper Roasted Garlic Ricotta Cheese with Veggie Meatballs: with Couscous and Rosemary Potatoes and Ragu over Spiral Pasta Cream Sauce with Au Chicken Breast on a Ravioli with a Creamy Seasoned brown rice Vegetable Blend: Seasoned Vegetables: and Carrot Vegetable Gratin Potatoes and Bed of Sweet Potatoes Florentine Sauce and topped with fresh kale, Baked Atlantic cod Sea salt seasoned Blend: Green Beans: & Corn with a side of Edamame Vegetable mixed peppers, red topped with almonds chicken breast roasted Veggie Italian sausage Oven roasted turkey Asparagus: Blend: cabbage and carrots, and Parmesan cheese with tomato sauce and simmered in a ragu breast with a Greek Garlic and pepper Traditional ricotta- served with roasted on a bed of vegetable- mozzarella cheese, sauce, served over yogurt Dijon sauce, dusted chicken breast filled ravioli tossed Dinner vegetarian meatballs, filled couscous and red accompanied by a side a bed of spiral pasta served with au gratin with honey roasted in a spinach cream all blended in a sweet rice. Served with a side of parsleyed potatoes and topped with a potatoes, green beans sweet potatoes, sauce, topped with and sour pineapple of mixed vegetables and a vegetable blend of 5 cheeses; and a cinnamon corn, and red onions, toasted walnuts sauce. and a raspberry medley of butternut accompanied by a pumpkin tart. *Contains served with a side of and red peppers cookie. *Contains nuts squash, zucchini, and whole wheat bread nuts (coconut) asparagus. and served with an (almonds) asparagus. stick and steamed edamame vegetable vegetables. blend. *Contains nuts (walnuts) Week 2 V3.21 Traditional Menu First Part Second Part Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Breakfast Stuffed Potato Baked Cinnamon Blueberry Oat and Chia Broccoli and 5-Cheese Cherry Oatmeal with Mediterranean Egg Pecan and Golden Skins with Fresh Fruit: French Toast with Fruit Seed Muffin with Greek Quiche with English Almonds: Skillet with Fresh Fruit: Raisin Granola with Twice baked potato Compote: Yogurt: Muffin: Steel cut oats Seasoned eggs Greek Yogurt: skins stuffed with eggs, Whole grain bread Blueberry oat muffin A crustless quiche simmered in milk with scrambled with Lightly sweetened cheese, red peppers dipped in a vanilla- enriched with chia and made of eggs, broccoli, red sour cherries, and zucchini and ricotta Greek yogurt topped Breakfast and red onions, and cinnamon egg batter flax seed, served with green onions and topped with toasted cheese, baked with with honey roasted topped with sour and baked, then Greek yogurt. a blend of Italian sliced almonds. toasted 8-grain bread. oats, pecans and cream. Served with topped with peach and cheeses, served with *Contains nuts Served with fresh fruit. raisins. *Contains nuts a whole wheat biscuit blueberry compote. a whole wheat English (almonds) (pecans) and fresh fruit. *Contains nuts muffin. (walnuts) Chicken Salad on Blackened Cod Asian Napa Salad Beef Sloppy Joe on Southwest Chopped Roasted Turkey Turkey Mozzarella Pasta Orange Cranberry Pita Sandwich with Quinoa with Dark Chocolate Baked Potato: Salad: Sandwich with Hubbard Bake and Blended with Baby Carrots and Black Bean Salad: Zucchini Muffin: Baked potato topped Romaine lettuce Squash Soup and Apple: Vegetables: Apple: Seasoned roasted Crisp Napa cabbage with beef Sloppy Joe mixed with roasted Sliced roasted turkey Spiral pasta baked Traditional chicken Atlantic cod with blended with snow filled with onions, corn, black beans, red served on a multigrain in seasoned creamy salad with hints of a caper tarragon spread peas, carrots, red tomatoes, mushrooms peppers, cucumbers, roll with a cranberry tomato sauce with garlic, onion and curry, on a mini hoagie bun. cabbage, green onion, and green peppers, cherry tomatoes, and Dijon spread. Served cannellini beans, Lunch tucked in a cranberry Served with a cumin toasted pumpkin seeds sprinkled with cheddar cheese, tossed in a with a rich potato and mushrooms, tomatoes, orange pita and served and lime flavored black and almonds. Dressed cheese. cilantro dressing and Hubbard squash soup spinach, turkey, with a side of baby bean, red pepper and with a honey soy sprinkled with tortilla and an apple. onions, basil and fresh carrots. tomato salad. dressing and served strips. mozzarella. Served with a double dark with a side of mixed chocolate zucchini vegetables. muffin. *Contains nuts (almonds, walnuts) Chicken Broccoli Bake Butternut Squash and Turkey Pot Roast with Baked Mac and Cheese Lime Dusted Cod with Penne Gratin with Pesto Gnocchi and with Green Beans and Black Bean Enchilada: Roasted Vegetables: with Mixed Greens Jade Rice & Lentil Blend Meatballs and Vegetables served with Greek Yogurt: Baked butternut Slow-cooked turkey Salad: and Mixed Vegetables: Vegetable Blend: Red Grapes: A blend of chicken, squash and black bean pot roast served with Pasta baked in a Roasted seasoned cod Whole wheat penne Italian potato broccoli, brown rice, enchilada casserole corn on the cob and cheesy butternut filet over a blend of pasta, cannellini beans, dumplings tossed with and Swiss cheese topped with sour roasted seasoned squash sauce and rice, grains, beans and tomatoes and spinach zucchini, asparagus, baked in a vegetable cream. Served with a carrots, potatoes, and topped with panko seeds, simmered with mixed with a balsamic carrots, Parmesan Dinner cream sauce. Served side salad of sauteed red onions. Served bread crumbs, served vegetables including ricotta cheese filling, cheese, pine nuts, basil with green beans and zucchini and corn. with a chocolate chip with a spring mix salad red peppers, ginger, topped with Parmesan pesto, and Alfredo Greek yogurt. cookie. tossed in celery seed basil, and cilantro, bread crumbs and sauce. Served with dressing. and topped with baked. Served with fresh grapes. *Contains guacamole. Served turkey meatballs nuts (pine nuts) with a side of blended and marinara sauce vegetables. with a side of mixed vegetables. Week 3 V3.21 Traditional Menu First Part Second Part Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Open Faced Vegetable Steel Cut Apple Open Faced Breakfast Whole Wheat Pancakes Greek Yogurt with Seasoned Scrambled Peanut Butter Granola Omelet with Bagel: Cinnamon Oatmeal: Sandwich with Mixed with Lemon Ricotta and Gingered Peaches and Eggs and Garlic Bar with Fresh Fruit: Swiss cheese omelet Steel cut oats Fruit: Blueberry Compote: Pecans: Roasted Potatoes: Peanut butter and served with roasted cooked with apples, Egg patty and black Whole grain pancakes Ginger spiced peaches Seasoned scrambled chocolate oat bar, vegetables tossed in cinnamon and milk, bean sausage patty served with a lemon and toasted pecans eggs served with garlic served with fresh Breakfast
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