Traditional Breakfast Meal Pattern ( 5 Day)

SFSP SAMPLE COLD 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 Italian Sub Meat/Meat Item Cheddar Cheese Ham & American Cheese Tuna or Chicken Salad Pita Crispy Chicken Salad (Mozzarella Cheese, Alternate Stick/Peanut Butter Wrap Pocket (USDA F-08 or E-05) Pepperoni, Turkey) Portion size or oz. 1 oz./ 2 TBSP 3 oz. Chicken (CN) ½ oz., 1 oz., 1 oz. 1.5 oz./1 oz. ½ cup=2 oz. M/MA Contribution in 2 M/MA 2 M/MA 2 M/MA 2 M/MA 2 M/MA oz.* 2nd Meat/Meat Item Alternate (If planned) Portion size or oz. Contribution in oz.* Grains/Breads Item Soft Pretzel Crackers Sub Bun WG Tortilla Wrap ½ Large Pita

Portion in oz.¹ Ckd 2 oz. 1 oz. 2.5 oz. 1.8 oz. 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 Cucumber Coins Baby Carrots Garden Salad Juice Portion in cups ½ cup 1 cup ¼ cup 3/8 cup (1.6 oz. wt.) ½ cup

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

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

Other Item Light Ranch Dressing Light Salad Dressing Light Mayo Light Ranch Dressing Light Salad Dressing Foods/Condiments Portion size 1 TBSP 2 TBSP 1 tsp. 1 TBSP 1 TBSP

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

Components Menu Item Name Day 6 Day 7 Day 8 Day 9 Day 10 Week 2 & Info Meat/Meat Item Low-fat Yogurt/Peanut Southwest Wrap Chef Salad Chicken Bacon Ranch String Cheese/ Alternate Butter (Black Beans/Cheddar) Ham, Egg, Shred. Cheese Sandwich Turkey Pepperoni 1 oz., ½ large hard boiled, ½ Portion size or oz. 4 oz. or ½ cup/2 TBSP ¼ cup/1 oz. 3 oz. deli chicken 1 oz./1 oz. oz. Contribution in 2 M/MA 2 M/MA 2 M/MA 2 M/MA 2 M/MA oz.* 2nd Meat/Meat Item Alternate (If planned) Portion size or oz. Contribution in oz.* Grains/Breads Item Blueberry Muffin WG Tortilla Wrap Snack Crackers WG Hamburger Bun Soft Garlic Breadstick

Portion in oz.¹ Ckd 1.8 oz. (1 G/B) 1.8 oz. 0.75 oz. 1.8 oz. 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 Cauliflower Salsa Lettuce Mix Fresh Broccoli Florets Green Salad Juice Portion in cups ½ cup ¼ cup 1 cup ½ cup ½ cup

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

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

Other Item Light Ranch Dressing Light Sour Cream Light Salad Dressing Bacon, Light Ranch Dressing Marinara Sauce Foods/Condiments Portion size 1 TBSP 1 oz. 2 TBSP 1 slice, 1 TBSP 2 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 Lunch Menu, 5 Day, Rev. 3/2013 Page 2 of 2