Traditional Breakfast Meal Pattern ( 5 Day) s1

SFSP SAMPLE COLD-HOT LUNCH MENU - 5 DAY Agreement #______Contact Name and E-mail______

SFSP Lunch: Minimum Meal Pattern - 8 fl. oz. Fluid Milk, ¾ c. Vegetables/Fruits/Juice (from two items) (juice may contribute half of the V/F portion size requirement), one serving Grains/Breads, and 2 oz. Meat/Meat Alternate. Complete Milk Information Chart. Enter N/A for flavors not offered. If same choices offered every day, enter “SAME” for each menu. If choices change with menus, enter each choice offered.

Milk Choices Flavor White Chocolate Strawberry Other (specify) Only one fat content required for Fat content(s) Fat-free SFSP Lunch (low fat content suggested) Portion in fl. oz. 8 fl. oz. Components Menu Item Name Day 1 Day 2 Day 3 Day 4 Day 5 Week 1 & Info Cheddar Cheese Hot Crispy Chicken Ham & American Cheese Tuna or Chicken Salad Pita Meat/Meat Item Hot Pepperoni Pizza Alternate Stick/Peanut Butter Sandwich Wrap Pocket (USDA F-08 or E-05) Portion size or oz. 1 oz./2 TBSP 3 oz. Chicken (CN) 1.5 oz./1 oz. 5 oz. ½ cup=2 oz. M/MA Contribution in 2 M/MA 2 M/MA 2 M/MA 2 M/MA (CN) 2 M/MA oz.* 2nd Meat/Meat Item Alternate (If planned) Portion size or oz. Contribution in oz.* Grains/Breads Item Soft Pretzel WG Hamburger Bun WG Tortilla Wrap Pizza ½ Large Pita

Portion in oz.¹ Ckd 2 oz. 1.8 oz. 1.8 oz. 2 G/B (CN) 1.5 oz. pasta & rice in cups 2nd Grains/Breads Item (If planned) Portion in oz.¹ Ckd pasta & rice in cups Vegetables/Fruits/ Item Fresh Broccoli Florets Garden Salad Baby Carrots Cucumber Coins Garden Salad Juice Portion in cups ½ cup ½ cup 3/8 cup (1.6 oz. wt.) ¼ cup ½ cup

nd 2 Vegetables/ Item Red Apple Raisins Fruit Cocktail Diced Pears Fresh Plum Fruits/Juice Portion in cups ½ cup ¼ cup ½ cup ½ cup ¼ cup

rd 3 Vegetables/ Item Lettuce & Tomato Fruits/Juice (Optional) Portion in cups ¼ cup

Other Item Light Ranch Dressing Light Salad Dressing Light Ranch Dressing Light Ranch Dressing Light Salad Dressing Foods/Condiments Portion size 1 TBSP 1 TBSP ¼ cup, 1 TBSP 1 TBSP 1 TBSP

FDACS, SFSP Sample Cold-Hot Lunch Menu, 5 Day, Rev. 3/2013 Page 1 of 2 SFSP SAMPLE COLD-HOT LUNCH MENU - 5 DAY

Components Menu Item Name Day 6 Day 7 Day 8 Day 9 Day 10 Week 2 & Info Low-fat Yogurt/Peanut Southwest Wrap Chicken Bacon Ranch Meat/Meat Item Hot Cheeseburger on Bun Hot Pepperoni Pizza Alternate Butter (Black Beans/Cheddar) Sandwich 2 oz. cooked beef patty/ Portion size or oz. 4 oz. or ½ cup/2 TBSP ¼ cup/1 oz. 5 oz. 3 oz. deli chicken ½ oz. cheese slice Contribution in 2 M/MA 2 M/MA 2 M/MA 2 M/MA (CN) 2 M/MA oz.* 2nd Meat/Meat Item Alternate (If planned) Portion size or oz. Contribution in oz.* Grains/Breads Item Blueberry Muffin WG Hamburger Bun WG Tortilla Wrap Pizza Crust WG Hamburger Bun

Portion in oz.¹ Ckd 1.8 oz. (1 G/B) 1.8 oz. 1.8 oz. 2 G/B 1.8 oz. pasta & rice in cups 2nd Grains/Breads Item (If planned) Portion in oz.¹ Ckd pasta & rice in cups Vegetables/Fruits/ Item Fresh Cauliflower Baby Carrots Salsa Green Salad Fresh Broccoli Florets Juice Portion in cups ½ cup 3/8 cup (1.6 oz. wt.) ¼ cup ½ cup ½ cup

nd 2 Vegetables/ Item Orange Slices Fresh Banana Half Green & Purple Grapes Strawberry Cup Pineapple Fruits/Juice Portion in cups ½ cup ½ cup ½ cup ½ cup ½ cup

rd 3 Vegetables/ Item Lettuce & Tomato Lettuce & Tomato Fruits/Juice (Optional) Portion in cups ¼ cup ¼ cup Light Ranch Other Item Light Ranch Dressing Light Sour Cream Light Salad Dressing Bacon, Light Ranch Dressing Foods/Condiments Dressing/Ketchup Portion size 1 TBSP 1 TBSP/1 packet 1 TBSP 1 TBSP 1 slice, 1 TBSP

Note: *Contribution in oz. is the cooked amount. i.e., ¼ cup cooked dry beans or 1.34 oz. raw ground beef yields 1 oz. cooked beef and each provides 1 oz. M/MA. Add additional menu item pages as needed.

1 Please use specific product weights in comparison with the USDA Grains/Breads Instruction Chart.

FDACS, SFSP Sample Cold-Hot Lunch Menu, 5 Day, Rev. 3/2013 Page 2 of 2