HIGH SCHOOL
BREAKFAST
MENU
JANUARY
2017
HARVEST of the MONTH
TURNIPS
Provided by
Breakfast Hours
6:45 a.m. - 7:30 a.m.
JANUARY
2017
Daily.........................................$1.25
Daily (Reduced)................. $0.30
Weekly (Reduced)...............$1.50
MENU
Adult Prices
Daily......................................... $1.75
TUESDAY
2
WEDNESDAY
3
Honey Chicken
Biscuit
Campus
Professional
Learning Day
9
OR
Cereal
& Toast
with jelly
with jelly
with granola
( platter )
with jelly
with jelly
OR
Yogurt
& Toast
Cereal
& Toast
with jelly
with jelly
OR
Breakfast
Burrito
Yogurt
& Toast
Cereal
& Toast
with jelly
with jelly
OR
Yogurt
& Toast
with jelly
served with:
served with:
served with:
served with:
Seasonal fruit of the day,
apple juice or orange juice,
and choice of milk
Seasonal fruit of the day,
apple juice or orange juice,
and choice of milk
Seasonal fruit of the day,
apple juice or orange juice,
and choice of milk
Seasonal fruit of the day,
apple juice or orange juice,
and choice of milk
11
Egg & Cheese
Biscuit
OR
Scrambled Eggs
& Pancake
Cereal
& Toast
FRIDAY
6
Fruit & Yogurt
Parfait
Yogurt
& Toast
10
Cereal
& Toast
THURSDAY
5
4
[ District Holiday ]
Assorted items are available at à la carte prices. Daily entrée
offerings will always include at least one vegetarian option to
choose from. Students will be offered milk and juice with their
breakfast entrée selections. All meals served by Fort Bend ISD
are tree nut free, peanut-free, and pork-free. Breakfast Meal
Calories: Minimum 450 calories, Maximum 600 calories. For more
information, contact the Fort Bend ISD Child Nutrition Office.
Phone: (281) 634-1855 Online: www.fortbendisd.com/childnutrition
BREAKFAST
Student Prices
MONDAY
Menu subject to change based on availability.
HIGH SCHOOL
12
Scrambled Eggs
& French Toast Sticks
Breakfast
Pizza
Yogurt
& Toast
Cereal
& Toast
with jelly
with jelly
OR
13
Sausage Donut
Sandwich
( platter )
Yogurt
& Toast
Cereal
& Toast
with jelly
with jelly
OR
Yogurt
& Toast
with jelly
Cereal
& Cinnamon
Toast
OR
Yogurt
& Cinnamon
Toast
Cheesy Egg-Stuffed
Potato Skins
Cereal
& Toast
OR
with jelly
Yogurt
& Toast
with jelly
served with:
served with:
served with:
served with:
served with:
Seasonal fruit of the day,
apple juice or orange juice,
and choice of milk
Seasonal fruit of the day,
apple juice or orange juice,
and choice of milk
Seasonal fruit of the day,
apple juice or orange juice,
and choice of milk
Seasonal fruit of the day,
apple juice or orange juice,
and choice of milk
Seasonal fruit of the day,
apple juice or orange juice,
and choice of milk
16
17
18
Sausage
Biscuit
[ National Holiday ]
Martin Luther
King Day
23
Cereal
& Cinnamon
Toast
OR
Yogurt
& Cinnamon
Toast
Cereal
& Toast
OR
with jelly
Cereal
& Toast
OR
with jelly
Homemade
Cinnamon Roll
Yogurt
& Toast
Cereal
& Toast
with jelly
with jelly
OR
Chicken Fried Steak
Biscuit
Yogurt
& Toast
Cereal
& Toast
with jelly
with jelly
OR
Yogurt
& Toast
with jelly
served with:
served with:
served with:
served with:
Seasonal fruit of the day,
apple juice or orange juice,
and choice of milk
Seasonal fruit of the day,
apple juice or orange juice,
and choice of milk
Seasonal fruit of the day,
apple juice or orange juice,
and choice of milk
Seasonal fruit of the day,
apple juice or orange juice,
and choice of milk
25
Cheesy Egg-Stuffed
Potato Skins
( platter )
20
Cheesy Scrambled Eggs
& Toast
24
Scrambled Eggs
with Pancake
19
Yogurt
& Toast
Cereal
& Toast
with jelly
with jelly
OR
26
Turkey Ham & Cheese
Biscuit
Yogurt
& Toast
Cereal
& Toast
with jelly
with jelly
OR
Yogurt
& Toast
with jelly
27
Chicken
& Waffle
Cereal
& Cinnamon
Toast
OR
Yogurt
& Cinnamon
Toast
French Toast
Sticks
Cereal
& Toast
OR
with jelly
Yogurt
& Toast
with jelly
served with:
served with:
served with:
served with:
served with:
Seasonal fruit of the day,
apple juice or orange juice,
and choice of milk
Seasonal fruit of the day,
apple juice or orange juice,
and choice of milk
Seasonal fruit of the day,
apple juice or orange juice,
and choice of milk
Seasonal fruit of the day,
apple juice or orange juice,
and choice of milk
Seasonal fruit of the day,
apple juice or orange juice,
and choice of milk
30
31
Cheesy Egg Omelet
with Toast
Cereal
& Toast
OR
with jelly
HARVEST of the MONTH
Honey Chicken
Biscuit
Yogurt
& Toast
Cereal
& Toast
with jelly
with jelly
OR
Yogurt
& Toast
with jelly
served with:
served with:
Seasonal fruit of the day,
apple juice or orange juice,
and choice of milk
Seasonal fruit of the day,
apple juice or orange juice,
and choice of milk
BREAKFAST QUIZ // Answers
[ 1 ] Turnips were massively consumed in Germany during World War I, where flour
made from turnips was used to prepare bread. The winter of 1916-1917 became known
as “turnip winter.” [ 2 ] Modern day turnips originated from West Asia and Europe
through a selective breeding process with the wild turnip. [ 3 ] As a root crop,
turnips grow best in cool weather. Hot temperatures cause the roots to become
woody and bad-tasting. [ 4 ] Turnips are a biennial plant, taking two years from
germination to reproduction. The root spends the first year growing and storing
nutrients, and the second year flowers, produces seeds, and dies. [ 5 ] Lord Charles
“Turnip” Townshend popularized the use of the turnip in Britain while experimenting
with new agricultural techniques on his estate after retiring from politics in 1730.
Crispy
Turnip Fries
Ingredients:
3 pounds turnips
1 tablespoon vegetable oil
1/3 cup grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon onion powder
HARVEST of the MONTH
BREAKFAST QUIZ
Wake up and test your knowledge of this month’s
featured produce by answering the questions below.
Answers inside.
1
During World War I, flour made from
turnips was used to prepare bread in
Germany. The winter of 1916-1917 became
known as “
.”
2
Where on Earth did turnips originate from?
3
What type of weather do turnips, well
known as a root crop, grow best in?
4
How much time do turnips need to grow
from seed to fruition?
5
Which former British politician helped
popularize the use of the turnip during
the 18th Century?
Directions:
Preheat oven to 425 degrees. Line a baking sheet with
a piece of aluminum foil or parchment paper and lightly
grease. Peel the turnips, and cut into French fry-sized
sticks, about 1/3 by 4 inches. Place into a large bowl, and
toss with the vegetable oil to coat. Place the Parmesan
cheese, garlic salt, paprika, onion powder in a re-sealable
plastic bag, and shake to mix. Place the oiled turnips into
the bag, and shake until evenly coated with the spices.
Spread out onto the prepared baking sheet. Bake in oven
for about 20 minutes or until crispy.
HARVEST of the MONTH // TURNIPS
Fort Bend ISD is proud to serve locally-grown turnips
Houston
San
Seguin Marcos
Fort Bend Independent School District
from Central Texas. Turnips are available throughout
Child Nutrition Department
the year. Always choose smaller turnips that are firm
555 Julie Rivers Dr.
Sugar Land, Texas 77478
(281) 634-1855
www.FortBendISD.com
and heavy. Try to find turnips with bright green
tops to use in recipes too.
FBISD is an equal opportunity employer.