Features |  Scholarships  |  Calendar

Menus

Lincoln District 27

Send a link to a friend 

Breakfast

Thursday, March 18 -- Cereal, toast with jelly, juice or fruit, milk

Friday, March 19 -- Trix yogurt, grilled cheese, fruit, milk

= = =

Monday, March 22 -- Cereal, cinnamon roll, juice or fruit, milk

Tuesday, March 23 -- Funnel cakes, fruit, milk

Wednesday, March 24 -- Cereal, peanut butter and jelly sandwich, juice or fruit, milk

Thursday, March 25 -- Scrambled eggs, hash brown, milk

Friday, March 26 -- Cereal, graham crackers, juice or fruit, milk

= = =

March 29-April 5 -- Easter break.

= = =

Monday, April 5 -- No school.

Tuesday, April 6 -- Cereal, toast with jelly, juice or fruit, milk

Wednesday, April 7 -- French toast sticks with syrup, fruit, milk

Thursday, April 8 -- Cereal, cinnamon toast, juice or fruit, milk

Friday, April 9 -- Apple turnover, juice, milk

Lunch

Variety of milk served with all meals.

Thursday, March 18 -- Sloppy joe, french fries, coleslaw, cinnamon applesauce

Friday, March 19 -- French toast sticks, sausage patties, hash brown, peaches

= = =

Monday, March 22 -- Breaded beef patty, corn on the cob, bread and butter, peaches

Tuesday, March 23 -- Spaghetti with meat sauce, lettuce salad, garlic toast, pears

Wednesday, March 24 -- Pepperoni pizza, peas, jello, fruit cocktail

Thursday, March 25 -- Chicken hot pockets with optional sour cream, potato rounds, green beans, orange juice

Friday, March 26 -- Turkey roast, mashed potatoes, bread and butter, fruit cobbler

= = =

March 29-April 5 -- Easter break.

= = =

Monday, April 5 -- No school.

Tuesday, April 6 -- Hamburger on bun with cheese slice, french fries, peas, pears

Wednesday, April 7 -- Tacos with lettuce and cheese, corn, tortilla chips with salsa, cinnamon applesauce

Thursday, April 8 -- Chicken fries, mashed potatoes, bread and butter, peaches

Friday, April 9 -- Chili with crackers, corn bread, dill spear, cheese stick, whipped dessert

Meals meet nutritional requirements set forth by the federal government, of 30 percent or less total fat and 10 percent or less saturated fat, on average. Nutritional information is available upon request.

Back to top


 

News | Sports | Business | Rural Review | Teaching & Learning | Home and Family | Tourism | Obituaries

Community | Perspectives | Law & Courts | Leisure Time | Spiritual Life | Health & Fitness | Teen Scene
Calendar | Letters to the Editor