<p> SFSP SAMPLE COLD-HOT LUNCH MENU - 5 DAY Agreement #______Contact Name and E-mail______</p><p>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.</p><p>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</p><p>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</p><p> 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</p><p> rd 3 Vegetables/ Item Lettuce & Tomato Fruits/Juice (Optional) Portion in cups ¼ cup</p><p>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</p><p>FDACS, SFSP Sample Cold-Hot Lunch Menu, 5 Day, Rev. 3/2013 Page 1 of 2 SFSP SAMPLE COLD-HOT LUNCH MENU - 5 DAY</p><p>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</p><p>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</p><p> 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</p><p> 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</p><p>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.</p><p>1 Please use specific product weights in comparison with the USDA Grains/Breads Instruction Chart.</p><p>FDACS, SFSP Sample Cold-Hot Lunch Menu, 5 Day, Rev. 3/2013 Page 2 of 2</p>