Monday
AM Snack: sliced grapefruit, oranges, and pineapple, toast with jam
(children toast bread in the classroom)
Lunch: tomato basil soup (organic marinara and pizza sauce, half and half, pesto) cheesy garlic baguette
(children help make soup to warm in crockpots, help spread garlic butter on bread and top with mozzarella cheese)
PM Snack: raisins
Tuesday
AM Snack: baby carrots, celery, and cucumbers with homemade dip
(children slice cucumbers and celery)
Lunch: potato soup (shredded carrots, sliced fingerling potatoes, celery, onions, garlic, butter), homemade bread and butter
(children to prep bread with parent volunteer and slice vegetables for soup)
PM Snack: veggie sticks
Wednesday
AM Snack: Friendship Tea, special baked good
Lunch: cheese enchilada bake
(children layer corn tortillas, shredded carrots, mild red and green salsa, and shredded cheese in baking dishes)
PM Snack: pretzels
Thursday
AM Snack: Friendship Tea, special baked good
Lunch: Mexican pinto bean and rice bowls, guacamole
(children help load rice cookers, sort and rinse beans, mash avocado with lemon/lime juice)
PM Snack: Annie’s snack crackers
Friday
AM Snack: energy balls (date, coconut, cocoa powder)
(children roll balls)
Lunch: peanut butter and honey crackers, orange slices
(children spread peanut butter and honey mixture on water crackers to make cracker sandwiches)
PM Snack: cheddar cheese cubes
