MAY ~ JUNE 2017 LUNCH MENU
*** School Districts have various end of school year schedules. Check with your Student's school for details.***
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
CINCO DE MAYO
CHEESE ENCHILADAS
REFRIED BEANS
Botanical name:
JICAMA STICKS
Fragaria virginiana
STRAWBERRIES
DULCE DE LECHE PUDDING
8
9
10
11
12
CHEESE RAVIOLI
WAFFLE TUESDAY
PEPPERONI PIZZA WEDGE*
TERIYAKI CHICKEN
MACARONI & CHEESE
GREEN SALAD
BELGIUM WAFFLES STICKS
BEAN SALAD
VEGETABLE & RICE BOWL
BROCCOLI
ARTISAN WHEAT ROLL
CHICKEN NUGGETS
CARROTS
PINEAPPLE
CARROTS
FRESH FRUIT
POTATOES & FRESH VEGGIE
STRAWBERRIES
CORNMEAL SUPERSTAR
FRESH FRUIT
CINNAMON APPLESAUCE
MINI CHOC CHIP COOKIES
15
16
17
18
19
CHEESE PIZZA
CHICKEN TENDERS
FLAME BROILED
BBQ PORK DIPPERS*
CHEESE QUESADILLA
FRESH VEGETABLES
Produce Tips
POTATO WEDGES
HAMBURGER
SWEET POTATOES
REFRIED BEANS
• Strawberries are picked at
HOMEMADE RANCH DIP
FRESH VEGETABLE
LETTUCE & PICKLE
CALIFORNIA MIXED FRUIT
JICAMA STICKS
their peak of freshness.
FRESH FRUIT
FRUIT
BBQ BEANS
ALOHA ROLL
BANANA
They do not ripen after
CHERRY FRUIT POCKET
GRAPES
harvesting. So make sure
22
23
24
25
26
to pick ones that are bright
CHEESY CHILI
BREAKFAST for LUNCH
PEPPERONI PIZZA WEDGE*
HOT DOG
CHICKEN DRUMSTICK
red, have a natural shine
FRITO CORN CHIPS
EGGS w/CHEESE & BACON
VEGGIE SALAD
(Miller's natural all beef)
CHEESY MASHED POTATOES
and green caps that look
CORN COB
POTATOES & ORANGE SLICES
CARROTS
BBQ BEANS
GREEN SALAD
fresh.
CARROTS
FRENCH TOAST &
FRUIT
FRESH VEGGIE & FRUIT
ALOHA ROLL
FRESH FRUIT
4 BERRY MIX FRUIT
STRAWBERRIES
MEMORIAL DAY
• Store unwashed strawberries29
30
31
JUNE 1
2
in the refrigerator to keep
CHICKEN TENDERS
MINI CHEESEBURGERS
MEATBALL SUB
TACO BEAN DIP
them fresh.
BAKED FRIES
LETTUCE & PICKLE
SANDWICH
(layered bean dip)
FRESH VEGETABLE
CARROT COINS
FESTIVE CORN
TORTILLA CHIPS
• Before serving, use cool
ALOHA ROLL
WATERMELON RAISELS
ORANGE SMILES
VEGETABLE
water to gently wash
FRUIT
CHEEZ-IT CRACKERS
STRAWBERRIES
strawberries with the green
5
6
7
8
9
caps still attached.
SUPER
CHICKEN SANDWICH
PEPPERONI PIZZA WEDGE*
MINI CORN DOGS
PIZZA PACK
BEAN & CHEESE BURRITO
LETTUCE & PICKLE
VEGGIE SALAD
TASTY TATER TOTS
(mini crusts, cheese & sauce)
• For best flavor, allow
VEGGIE SALAD
BBQ BEANS
PEACHES
SNAP PEAS
BABY CARROTS
strawberries to reach room
STRAWBERRY CUP
FRESH FRUIT
FRESH FRUIT
APPLE SLICES
temperature before serving.
BEAR GRAHAMS
MAY 1
STRAWBERRIES
2
CHEESE PIZZA
FRESH VEGETABLES
HOMEMADE RANCH DIP
FRESH FRUIT
3
CHICKEN TENDERS
BAKED FRIES
FRESH VEGETABLE
ALOHA ROLL
PEACHES
5
4
MINI CHEESEBURGERS
LETTUCE & PICKLE
CARROT COINS
KIWI FRUIT
Choice of 1% unflavored milk or non-fat chocolate milk
*May contain pork
SPAGHETTI
with MEATSAUCE
GREEN SALAD
ARTISAN WHEAT ROLL
TANGELO ORANGE
Vegetarian
Menu Subject to Change without notice
Reasons to Eat Strawberries
One cup (about eight large berries) provides:
• More than 140 percent of the recommended Daily Value for Vitamin C.
• Antioxidants and many essential minerals including calcium and iron.
• Three grams of fiber, making it a good source of carbohydrates.
• As much potassium as half of a large banana.
For more information on Harvest Of The Month and other interesting School & Nutrition Information visit our website at: WWW.NEVADACOUNTYCNS.COM
BREAKFAST MENU
WINTER-SPRING 2017
(effective 02/06/17)
WHY SCHOOL BREAKFAST?
School breakfast offers several connections to learning—students have the opportunity to eat
a healthy breakfast each school morning closer to academic instruction time that can help to
improve concentration, learning skills and memory throughout the school day.
MONDAY
ASSORTED CEREAL
AND CHEESE STICK
FRUIT and/or
100% FRUIT JUICE
MILK
TUESDAY
BAGEL AND
CREAM CHEESE
FRUIT and/or
100% FRUIT JUICE
MILK
WEDNESDAY
THURSDAY
FRIDAY
BREAKFAST BAR
FRUIT and/or
100% FRUIT JUICE
MILK
CINNAMON ROLL
OR
MINI CINNIS
FRUIT and/or
100% FRUIT JUICE
MILK
POP-TART OR
CEREAL BAR
AND CHEESE STICK
FRUIT and/or
100% FRUIT JUICE
MILK
Breakfast consists of whole grains and /or protein servings, fruit and milk (no high-fructose corn syrup or growth hormone rBST) .
Menu subject to change without notice.
WHAT'S FOR SCHOOL BREAKFAST?
~ Meals served under the School Breakfast Program (SBP) must,
by federal law, meet nutrition regulations based on the
Dietary Guidelines for Americans and provide age-appropriate
daily levels of key nutrients that children need for growth and
development.
~ School breakfasts are an excellent source of protein,
vitamins A and C, calcium, and iron.
~ Foods are not baked, fried, and are made with low fat or
lean ingredients, and include whole grains, fruit or 100% juice,
and low fat or fat free milk that make each meal balanced
and nutritious.
~ Items offered as a part of the School Breakfast Program are
low in fat, sugar and salt (sodium) and are offered in portion
sizes that are appropriate for children.
BREAKFAST IS BRAIN FUEL!
Breakfast is the most important meal of the day
because it…
~ Helps to establish healthy eating habits
~ Strengthens the brain
~ Improves mood and behavior
~ Provides energy
~ Keeps you healthy
~ Offers an opportunity to try new foods
Studies show that students who eat breakfast …
~ have increased classroom participation and less tardiness
~ are able to focus longer
~ demonstrate better classroom behavior
~ have improved academic performance and memory
~ make fewer trips to the school nurse
~ have a better overall diet
~ are more likely to be physically active
WHEN A STUDENT EATS A NUTRITIOUS BREAKFAST, THEY ARE READY TO LEARN
Don't let your kids miss out on the benefits of a healthy breakfast. If there's no time for breakfast at home, join us for BREAKFAST at SCHOOL!
All students can participate; full pay, reduced and free.
“This institution is an equal opportunity provider.”