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home : community : school lunch menus Friday, April 29, 2016

4/30/2016 Email this articlePrint this article 
School lunch menus
Central schools

Monday, May 2: Chicken and noodles, corn, pineapple tidbits, cheese-filled breadsticks.

Tuesday, May 3: Nachos, tortilla chips, green beans, sliced peaches, cinnamon rolls.

Wednesday, May 4: Italian grilled chicken on a hamburger bun, confetti french fries, banana, frosted graham.

Thursday, May 5: Barbeque pork on a school-made bun, thin-cut french fries, fresh strawberries, sliced apples.

Friday, May 6: Individual cheese pizza, broccoli with cheese, strawberry applesauce, Sidekicks.

Daily beverage choice of fat-free white milk (skim), 1% white milk, fat-free chocolate milk (skim), lactose-free milk or water. Grades 2-12: choice of various salads; high school: choice of grab-and-go selections.

For a more detailed menu, please check out the school's website and click on your child's school at the bottom of the home page.

Calamus-Wheatland schools

Monday, May 2: Soft pretzel with cheese, carrots, cauliflower with dip, peaches.

Tuesday, May 3: Peanut butter and jelly sandwich, chips, corn, applesauce.

Wednesday, May 4: Chicken patty on a bun, green beans, cucumbers with dip, pears, pudding.

Thursday, May 5: Macaroni and cheese, cauliflower with dip, pineapple tidbits, half sandwich.

Friday, May 6: Hamburger gravy over mashed potatoes, lettuce salad, mandarin oranges, half sandwich.

The main entrée and vegetable are the same at both schools. Chef salad also is available at the high school daily. All entrees are offered with fresh fruit or fruit in sauce. Milk is served at lunch. There is always at least one fresh vegetable in addition to the one listed for the day. Sandwiches also are an addition sometimes.

Northeast schools

Monday, May 2: Stuffed-crust pizza or deli ham, mushrooms, chopped lettuce, cucumber slices, baby carrots, diced pears.

Tuesday, May 3: Scallop potatoes with diced ham or deli turkey, peas, applesauce, cinnamon roll.

Wednesday, May 4: Crispito with cheese sauce or deli egg salad, Mexican rice, refried beans, shredded lettuce, mandarin oranges.

Thursday, May 5: Cook's choice assorted patty on a school-made bun, deli roast beef, potato, corn, grapes.

Friday, May 6: Max Sticks with dipping sauce or deli ham, chopped lettuce, celery sticks, assorted fruits, pudding.


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