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FY 2012 SEASON Summer /Spring CABARRUS COUNTY LUNCHPLUS CLUB MENU PLAN WEEK 3 OF 6 <br />MONTH, DATE, DAY <br />MONDAY <br />TUESDAY <br />WEDNESDAY <br />THURSDAY <br />FRIDAY <br />8 -22, 3 -12, 4 -23, <br />8 -23, 3 -13, 4 -24, <br />8 -24, 3 -14, 4 -25, <br />8 -25, 3 -15, 4 -26, <br />8 -26, 3 -16, 4 -27, <br />6-4,7-16 <br />6-5,7-17 <br />6-6,7-18 <br />6-7,7-19 <br />6-8,7-20 <br />MAIN ENTREE <br />Chicken Salad <br />Hot Sliced Ham in <br />Beef- A -Roni <br />Large salad with 2 oz <br />turkey and 1 oz shredded <br />Chicken Parmesan <br />PROTEIN SOURCE <br />on lettuce leaf & tomato <br />Pineapple Juice <br />(2 oz. Meat) <br />cheese, tomatoes, carrot, <br />(roasted chicken breast <br />2 OZ. <br />(3 oz. Serving) <br />(3 oz. Meat) <br />(1/2 c. Macaroni) <br />chopped green peppers, <br />cooked marina sauce) <br />(2 oz. meat) <br />(8 oz serving) <br />cucumbers <br />VEGETABLES AND <br />1 c Veggie pasta salad <br />Tossed Salad with <br />Green beans <br />* ** <br />Tossed salad with <br />FRUITS <br />(1/2 c veggies, fat free <br />Tomatoes @ and <br />6 oz. Pineapple Juice <br />Tomato, Onion, Celery <br />2,11/2 CUP <br />Italian dressing) <br />Cucumbers (1 c. Salad) <br />6 oz. Orange Juice <br />and Green Pepper <br />SERVINGS <br />Baked Apples <br />Cold Sliced Peaches @ ^ <br />BREAD & COMPLEX <br />Hashed Brown Potato <br />* ** <br />Croutons package <br />Garlic bread <br />CARBOHYDRATES <br />Whole Wheat <br />Casserole <br />2 SERVINGS <br />Bread (2 Slices) <br />6 wheat saltine crackers <br />'/2 c spaghetti noodles <br />Roll <br />Italian Bread <br />low sodium <br />(wrapped ) <br />FAT <br />Thousand Island <br />Lowfat Ranch Dressing <br />Fat free Italian or Ranch <br />Dressing (Reduced Fat) <br />Dressing <br />DESSERT <br />Banana pudding <br />Chocolate Cake with <br />Peanut Butter Cookies <br />Brownie w /nuts (No <br />Melon Cubes <br />1/2 CUP SERVING <br />w /bananas and wafers <br />Chocolate Icing <br />(2) <br />Icing) <br />2 % MILK OR CALCIUM <br />2 % Milk <br />2 % Milk <br />2 % Milk <br />2 % Milk <br />2 % Milk <br />1/2 PINT <br />BEVERAGE <br />MISCELLANEOUS <br />1 T. Parmesan Cheese <br />1 T. Parmesan Cheese <br />KEY: Calcium + <br />D <br />C&nty <br />Cgtified By <br />ARproved by: <br />3 <br />C <br />W <br />Cold Vitamin C _ Vitamin A @ Frozen * Dried # Appears in another category * ** Change ^ Holiday Meal <br />July- Sept., 2011 <br />Dates To Be Used April -June, 2012 Program Director Signature <br />RD# Must be approved at least two weeks prior to implementation. <br />H <br />Dietitian /Nutritionist <br />Date Approved: ORIGINALS WITH SIGNATURES KEPT ON <br />19 FILE AT AAA <br />G -2 Page 177 <br />