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FY 2012 SEASON Emergency /Shelf Stable CABARRUS COUNTY LUNCHPLUS CLUB MENU PLAN <br />WEEK 1 OF 2 <br />MONTH, DATE, DAY <br />1 <br />II <br />III <br />IV <br />V <br />MAIN ENTREE <br />Chili Con Carne <br />Chicken or Tuna <br />Beef Stew <br />Beans and Franks <br />Chicken and Dumplings <br />PROTEIN SOURCE <br />(2 oz. Meat <br />(Water Packed) <br />(2 oz. Meat) <br />(2 oz. Meat) <br />(2 oz. Meat) <br />2 OZ. <br />(1/2 c. Beans) <br />(Canned and Boned) <br />(1/2 c. Beans) <br />(1/2 c. Dumplings) <br />(3 oz. Meat) <br />VEGETABLES AND <br />Carrots @ <br />Green Peas <br />Peaches @ <br />Mixed Vegetables <br />Peas and Carrots @ <br />FRUITS <br />or Green Beans <br />2,1/2 CUP <br />SERVINGS <br />Orange Juice <br />Tomato Juice (a) <br />Orange Juice <br />Tomato Juice @ <br />Grapefruit Juice <br />BREAD & COMPLEX <br />* ** <br />* ** <br />* ** <br />* ** <br />* ** <br />CARBOHYDRATES <br />2 SERVINGS <br />Crackers (6) <br />Crackers (12) <br />Crackers (12) <br />Crackers (6) <br />Crackers (6) <br />FAT <br />DESSERT <br />Pudding Cup + <br />Banana Pudding Cup + <br />Wrapped Oatmeal <br />Canned Fruit <br />Peaches @ <br />1/2 CUP SERVING <br />1 Fig Bar cookie <br />Cookies (2) <br />1 sugar cookie <br />2 shortbread cookies <br />2 % MILK OR CALCIUM <br />Non -Fat Dry 2 % Milk <br />Non -Fat Dry 2 % Milk <br />Non -Fat Dry 2 % Milk <br />Non -Fat Dry 2 % Milk <br />Non -Fat Dry 2 % Milk <br />1/2 PINT <br />Packet (8 oz.) <br />Packet (8 oz.) <br />Packet (8 oz.) <br />Packet (8 oz.) <br />Packet (8 oz.) <br />BEVERAGE <br />MISCELLANEOUS <br />KEY: Calcium + Cold Vitamin C _ Vitamin A @ Frozen * Dried # Appears in another category * ** <br />Co <br />v <br />C &tified By <br />Dates To Be Used FY 2012 Program Director Signature <br />D <br />A @roved by: <br />3 <br />W <br />Dietitian /Nutritionist <br />RD# <br />Date Approved: <br />Change ^ Holiday Meal H <br />Must be approved at least two weeks prior to implementation. <br />ORIGINALS WITH SIGNATURES KEPT <br />32 ON FILE AT AAA <br />G -2 Page 190 <br />