Monday
AM Snack: Texas orange slices and popcorn with butter
Lunch: Stir-fry with vegetables and egg over basmati rice
PM Snack: Veggie straws
Children’s work: measure rice for rice cookers, slice oranges for snack
Tuesday
AM Snack: Toasted bagels with peanut butter and honey
Lunch: Chicken chili with green salsa, fresh baked bread with butter
PM Snack: Crunchy rice rollers
Children’s work: toast their own bagel, spread peanut butter and honey on bagel, assemble crockpot chili in classrooms to cook, mix and knead dough
Wednesday
AM Snack: Hummus, bell peppers and crackers
Lunch: French bread veggie pizzas [spinach, shredded carrot, garlic],
PM Snack: Trail mix
Children’s work: Assemble French bread pizzas for baking, slice bell peppers for snack
Thursday
AM Snack: Pineapple
Lunch: Italian pasta salad with genoa salami, provolone and veggies [cucumber, tomatoes, smoked ham, Italian parsley from school garden]
PM Snack: Sweet and salty popcorn
Children’s work: harvest parsley from garden, chop veggies, prepare vinaigrette
Friday
AM Snack: Cheese sticks
Lunch: Warm egg salad on toasted wheatberry bread with cheddar cheese
PM Snack: Fig bars
Children’s work: Spread egg salad and cheese on bread for toasting in the oven
