Monday
AM Snack: Crockpot steel cut oats with cinnamon, honey and butter
Lunch: Quinoa with homemade bolognaise sauce with mozzarella, Good Earth Swiss chard and spinach
PM Snack: Bananas
Children’s work: Harvest the Good Earth Swiss chard and spinach, was and chop to add to the quinoa, measure out the quinoa and place in rice cookers with water
Tuesday
AM Snack: Oranges and grapefruit slices, cinnamon toast
Lunch: Shrimp fried rice with vegetables
PM Snack: Pretzels
Children’s work: Measure out rice and water and place in rice cookers, brush bread with butter, cinnamon and sugar for toasting in the oven
Wednesday
AM Snack: Toasted bagels with peanut butter and honey
Lunch: Oven roasted turkey cubes, cucumber slices with homemade sour cream ranch dip, fresh bread with butter
PM Snack: Trail mix
Children’s work: Children will toast their bagel, spread peanut butter on bagel, drizzle with honey, slice cucumbers at lunch service, mix ranch dip during morning snack
Thursday
AM Snack: Popcorn with butter
Lunch: French bread pizza with mozzarella and oven roasted green beans
PM Snack: Tortilla chips
Children’s work: Children spread sauce on bread, use box grater to shred mozzarella and place on pizzas
Friday
AM Snack: Cereal with rice milk
Lunch: Pintos with warm corn tortillas, shredded white cheddar cheese and homemade guacamole
PM Snack: Raisins and animal crackers
Children’s work: Children will use the box grater to shred cheddar cheese, mash and season avocadoes
