Soup & Salad Cycle Menu
Fresh Daily!
Lakeside Elementary School ~ APRIL 2015
Skim or 1% milk is served with all meals; (Menu may be subject to change!)
MONDAY
TUESDAY
6
Montana nachos,
refried beans,
salsa fresca
garden salad,
fruit
7
Toasted cheese
sandwich,
oven potatoes,
raw vegetables
and ranch dip,
strawberries
8
13
Sweet & sour
chicken, rice
broccoli,
orange halves
cornbread
14
15
20
Chicken or cheese
quesadillas
refried beans,
salsa fresca
fruit
21
Bow tie pasta in
tomato sauce
cheese,
hot vegetables,
garlic bread,
apple crisp
22
Hero Sandwich,
lettuce & tomato
chips & salsa,
raw veggies & ranch
fruit
23
Hamburger on a
wheat bun,
lettuce & tomato
oven potatoes
carrots & ranch,
fruit
24
Hot dog on a
wheat bun,
oven potatoes
garden salad,
fruit salad
27
Spaghetti with
meat or meatless
sauce, tossed
green salad,
vegetables,
garlic bread,
fresh fruit
28
29
30
Robin’s cheese or
pepperoni pizza,
garden salad, raw
veggies & ranch
fruit
brownie
MAY 1
Corn dog
creamy coleslaw
oven potatoes,
fruit salad
cookie
Roast pork,
mashed potatoes
& gravy,
hot vegetables
fruit
Chicken &
noodles
raw veggies &
ranch
fruit salad,
apple crisp
WEDNESDAY
“Dip It Day”
(no forks allowed)
Breakfast for
Lunch Day!
French toast, ham
apple compote
oven potatoes,
Breakfast for
Lunch Day!
French toast, ham
apple compote,
oven potatoes,
fruit
THURSDAY
9
BBQ pork
sandwich,
hot vegetables
garden salad,
fruit
16
Fried rice,
sesame broccoli
fresh fruit
fortune cookie
banana bread
FRIDAY
Monday
Tuesday
Wednesday
Harvest of the Month
Whole Grains
Thursday
Friday
10
Tasty Tabbouleh; Servings: 4
Chicken
sandwich
lettuce & tomato,
fresh veggies &
ranch dip,
oven potatoes,
fruit
Chef salad
soup &
bread
17
Make half your plate fruits & vegetables
Robin’s
pepperoni or
cheese pizza,
tossed salad
garden veggies
fruit salad
brownie
Fruit plate,
yogurt
soup &
bread
Hearty chili
with cheese
& bread
fruit
Chef salad
soup &
bread
Ingredients;
Soup & bread
Fruits and vegetables come in a variety of different colors. These colors
represent different nutritional components, such as beta carotene in
carrots and the anthocyanins in strawberries. Kids should try to eat a
different colored fruit and vegetable every day and make it goal to eat a
rainbow of colors each week.
1/2 cup bulgur wheat
1 cup warm water
2 large ripe tomatoes, cored and
diced (about 1 1/2-2 cups)
1 cucumber, diced
2-3 scallions, chopped (use both
the green and white parts)
1 bunch flat leaf parsley leaves,
chopped
1 small bunch mint leaves,
chopped (optional)
2 Tbsp olive oil
1 Tbsp fresh lemon juice
Pinch of salt
Directions
Breakfast In the Classroom
Monday
Breakfast
cookie, fruit
& milk
Tuesday
Waffle sticks,
yogurt, fruit,
milk
Wednesday
Ham &
cheese
bagel,
fruit & milk
Thursday
Freshly
baked
cinnamon
roll, fruit,
yogurt, milk
Friday
Pancakesausage on a
stick. fruit,
milk
1. Put the bulgur into the mixing bowl.
Pour 1 cup warm water into the bowl.
Cover and let sit until the bulgur is soft,
at least 2 hours or refrigerate overnight.
2. After the bulgur is soft, add the
tomatoes, cucumber, scallions, parsley,
mint if using, olive oil, and lemon juice or
red wine vinegar. Mix everything
together.
3. Cover the bowl and refrigerate at least
1 hour, up to overnight.