March 2010 Breakfast Menu

Monday Tuesday Wednesday Thursday Friday

1 2 3 4 5
Yogurt and Graham Crackers Homemade Breakfast Burrito Blueberry Muffin w/String Cheese Biscuit w/Sausage Gravy French Toast Strips
or Cereal Variety or Cereal Variety or Cereal Variety or Cereal Variety or Cereal Variety
Fresh Fruit Sliced Peaches Apple Orange Juice Fresh Fruit
Toast Toast Toast Toast Toast
Milk Milk Milk Milk Milk

8 9 10 11 12
Yogurt Parfait Egg and Cheese Quesadilla Applesauce Pancakes w/Sausage Ham and Egg Bagel Cinnamon Roll
or Cereal Variety or Cereal Variety or Cereal Variety or Cereal Variety or Cereal Variety
Fresh Fruit Cinnamon Apple Slices Orange Slices Fresh Fruit Peaches
Whole Wheat Toast Toast Toast Whole Wheat Toast Toast
Milk Milk Milk Milk Milk

15 16 17 18 19
Breakfast Pizza Banana Pancakes Egg & Sausage Muffin Blueberry Bagel Ham Slice w/Scrambled Eggs
or Cereal Variety or Cereal Variety or Cereal Variety or Cereal Variety or Cereal Variety
Pineapple Chunks Fresh Fruit Mandarin Oranges Orange Apple Juice
Toast Toast Toast Toast Toast
Milk Milk Milk Milk Milk

22 23 24 25 26
Yogurt and Graham Crackers Homemade Breakfast Burrito Blueberry Muffin w/String Cheese Biscuit w/Sausage Gravy French Toast Strips
or Cereal Variety or Cereal Variety or Cereal Variety or Cereal Variety or Cereal Variety
Fresh Fruit Sliced Peaches Apple Orange Juice Fresh Fruit
Toast Toast Toast Toast Toast
Milk Milk Milk Milk Milk

29 30 31
Spring Break Spring Break Spring Break

Menus are subject to change without notice. Lincoln County School District # 2 is an equal opportunity provider and employer

March 2010 Lunch Menu

Monday Tuesday Wednesday Thursday Friday
1 2 3 4 5
Chicken Strips Beef and Cheese Hot Pocket Pepperoni Pizza Spaghetti w/Meat Sauce Corndog
Steamed Broccoli Sweet Yellow Corn Tossed Green Salad Wheat Breadstick Brown Rice Pilaf
Sliced Peaches Fresh Fruit Pineapple Chunks Carrots/ Celery Sticks Tater Tots
Cinnamon Roll Cinnamon Graham Crackers Gelatin w/Topping Fruit Cocktail Apple Slices
Milk Milk Milk Milk Milk

8 9 10 11 12
A"on  Cooks  choice  
Hamburger on a Bun Popcorn Chicken Homemade Lasagna Taco Soup Diced Chicken Gravy
Potato Wedges California Blend Veggies Warm French Bread Cornbread w/Honey Mashed Potatoes
Orange Slices Fresh Fruit Green Salad Baby Carrots Hot Wheat Roll
Chocolate Chip Cookie Jeri's Chocolate Cake Applesauce Fresh Fruit Green Beans
Milk Milk Milk Milk Mandarin Oranges
Milk
15 16 17 18 19
SVHS  Cooks  Choice Food  Service  Director's  Choice  
Ground Beef and Spanish Rice Chicken Nuggets Sloppy Joe on Homemade Bun Cheese Pizza Soft Shell Chicken Taco
Chips w/Salsa Green Peas Sweet Yellow Corn Broccoli and Cauliflower Tater Tots
Tossed Green Salad Tropical Fruit Salad Sliced Peaches Fresh Fruit Apple Slices
Pears Hot Wheat Roll Vanilla Pudding Applesauce Cake Cowboy Cookies
Milk Milk Milk Milk Milk

22 23 24 25 26

Chicken Pot Pie Ham and Turkey Hoagie Homemade Chili Sweet and Sour Chicken w/Rice Hot Dog on a Bun
Tossed Green Salad Creamy Cole Slaw Carrots and Celery Sugar Snap Peas French Fries
Fresh Fruit Pineapple Chunks Sliced Pears Mandarin Oranges Applesauce
Apple Crisp w/Topping Whole Wheat Sugar Cookie Hot Cross Bun Fortune Cookies Gingerbread
Milk Milk Milk Milk Milk

29 30 31

Sodium-­‐  
Too  much  salt  and  sodium  are  linked  to  high  blood  pressure.    Reducing  dietary  sodium  can  lower  blood  pressure,  
which  reduces  the  risk  of  heart  disease,  stroke  and  kidney  disease.  
The  2005  Dietary  Guidelines  for  Americans  recommend  that  both  adults  and  children  get  less  than  2,300  mg  of  
sodium  (approximately  one  teaspoon  of  salt)  per  day.    Many  students  eat  nearly  double  the  daily  recommended  
amount!  
Children's  taste  for  salt  is  a  learned  habit.    By  gradually  reducing  the  salt  and  sodium  in  meals,  students  tastes  can  
change.