<p> SFSP SAMPLE COLD 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 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</p><p>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</p><p> 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</p><p> rd 3 Vegetables/ Item Lettuce & Tomato Lettuce & Tomato Fruits/Juice (Optional) Portion in cups ¼ cup ¼ cup</p><p>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</p><p>FDACS, SFSP Sample Cold Lunch Menu, 5 Day, Rev. 3/2013 Page 1 of 2 SFSP SAMPLE COLD LUNCH MENU - 5 DAY</p><p>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</p><p>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</p><p> 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</p><p> rd 3 Vegetables/ Item Lettuce & Tomato Fruits/Juice (Optional) Portion in cups ¼ cup</p><p>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</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 Lunch Menu, 5 Day, Rev. 3/2013 Page 2 of 2</p>