Monday
1
Tuesday
3oz Hamburger on a 2oz Bun
2
3oz Chicken Breast w/Mushroom Gravy
1/2 Cup Roasted Potatoes
1/2 Cup Brussel Sprouts (C)
1/2 Cup Pears
8
Thursday
Wednesday
3
4
5
1 ½ Cup Cheese Lasagna
1 ½ Cup Macaroni & Cheese w/Ham
3oz Sloppy Joe on a 2oz Bun
1/2 Cup Mashed Potatoes
1/2 Cup Brussel Sprouts (C)
1/2 Cup Cabbage & Carrots (AC)
1/2 Cup Broccoli Florets (AC)
1/2 Cup Broccoli (C)
1/2 Cup Tossed Garden Salad
1/2 Cup Green Peas
1/2 Cup Deli Roasted Potatoes
2oz Dinner Roll
Garlic Bread
Soft 2oz Dinner Roll
1/2 Cup Peaches (A)
1/2 Cup Peaches (A)
1/2 Cup Applesauce (A)
1/2 Cup Pineapple Tidbits (A)
9
10
11
12
1 ½ Cup Shepherd Pie
3oz BBQ Pork on a 2oz Bun
1 ½ Cup Spaghetti w/Meat Sauce
3oz Turkey ala King over Biscuit
1/2 Cup Mashed Potatoes
1/2 Cup Sweet Potatoes (A)
1/2 Cup Italian Blend Vegetables (AC)
1/2 Cup Peas & Carrots (A)
1/2 Cup Green Beans
1/2 Cup Stir Fry Vegetables (C)
1/2 Cup Garden Salad
Warm Biscuit
1/2 Cup Pears
Garlic Bread
1/2 Cup Green Beans
1/2 Cup Mandarin Oranges (C)
1/2 Cup Apple Slices (C)
Fresh Orange (C)
15
Friday
16
17
18
3oz Meatloaf w/Mushroom Gravy
1/2 Cup Creamy Potatoes
1/2 Cup California Blend Vegetables (C)
2oz Dinner Roll
1/2 Cup Pineapple Tidbits
19
3oz Ham w/Pineapple
3oz Salisbury Steak w/Gravy
3oz Apricot Glazed Chicken
3oz Swedish Meatballs w/Egg Noodles
3oz Chicken Parmesan
1/2 Cup Scalloped Potatoes
1/2 Cup Mashed Potatoes
1/2 Cup Yellow Rice & Beans
1/2 Cup Carrots (A)
1/2 Cup Penne Pasta
1/2 Cup Cabbage w/Carrots (AC)
1/2 Cup California Blend Vegetables (C)
1/2 Peas & Pearl Onions
1/2 Cup Brussel Sprouts (C)
3/4 Cup Italian Blend Vegetables (AC)
2oz Dinner Roll
2oz Dinner Roll
Apple Cinnamon Loaf
1/2 Cup Baked Apples
Garlic Bread Stick
Oatmeal Raisin Cookie
1/2 Cup Pears
1/2 Cup Strawberry & Blueberry Mix (C)
22
1 ½ Cup Beef Goulash w/ Egg Noodles
1/2 Cup Italian Blend Vegetables (AC)
3/4 Cup Squash (A)
2oz Dinner Roll
Chocolate Brownie
23
29
30
OFFICE CLOSED
24
1/2 Cup Mandarin Oranges (C)
25
26
3oz Chicken Breast w/Mushroom Gravy
1 ½ Cup Cheese Lasagna
3oz Sliced Pork w/Gravy
1 ½ Cup Meat Ravioli
1/2 Cup Creamy Mashed Potatoes
1/2 Cup Stir Fry Vegetables (C)
1/2 Cup Green Beans
1/2 Cup Tossed Garden Salad
1/2 Cup Broccoli (C)
1/2 Cup Tossed Garden Salad
1/2 Cup Sweet Potato Casserole (A)
1/2 Cup Broccoli (C)
2oz Dinner Roll
Garlic Bread
2oz Dinner Roll
2oz Dinner Roll
1/2 Cup Peaches (A)
1/2 Cup Banana
1/2 Cup Sliced Apples (C)
1/2 Cup Fruit Cocktail (C)
31
3oz Swedish Meatballs w/Egg Noodles
1/2 Cup Carrots (A)
1/2 Cup Glazed Beets
3oz BBQ Pork on a 2oz Bun
1/2 Cup Sweet Potatoes (A)
Mini Banana Loaf
3/4 Cup California Blend Vegetables (C)
1/2 Cup Mandarin Oranges (C)
1/2 Cup Chocolate Pudding
May 2017 Menu
-Meals Provide a minimum of 1/3 Recommended Daily Allowance
-All Meals are served with an 8oz 1% Milk
-Vegetables & Fruit = 3(1/2) Portions
-1tsp of Butter served with every meal
-Bread or equivalent = 1 serving
-Meat or Alternative = 3oz cooked editable Portion
-Fat = 1 teaspoon
*This menu meets the Older Americans Nutritional Act Requirements, with daily sources of either Vitamin A or C (denoted accordingly)
*Meals are prepared by the School District of Indian River County & approved by a certified Nutritionist, Certified by _______________________________________ Elizabeth Root, RD, LD, CDE. ________________________ Date