WEEK ONE
|
MONDAY
|
April
28, May 26, June 23, July 21, August 18, September 15 |
|
MAIN ENTREE
(Protein Source 2 oz.)
|
3oz
BBQ Pork Sandwich |
VEGETABLES
AND FRUITS
2 Servings
(1/2 Cup Cooked
= 1 Serving)
(1 Cup Raw = 1 Serving)
|
1/2
cup Coleslaw |
1/2
cup Tropical Fruit Salad |
Bread
and Complex Carbohydrates
2 Servings
|
Sandwich
Bun |
Fat
|
|
Dessert
(Optional)
|
1
piece Cake |
Milk
(1 Cup)
|
2%
Milk |
| Miscellaneous |
|
Calories |
730
Calories |
Fat Percent |
22%
Fat |
Sodium |
1,112
mg |
Calcium |
450
mg |
Protein |
43
g |
Carbs
(g) |
99
g |
Vitamin
C |
Tropical
Fruit Salad |
|
TUESDAY
|
April
1, April 29, May 27, June 24, July 22, August 19, September
16 |
|
MAIN
ENTREE
(Protein Source 2 oz.)
|
2.5
oz. Meatloaf
|
VEGETABLES
AND FRUITS
2 Servings
(1/2 Cup Cooked = 1 Serving)
(1 Cup Raw = 1 Serving)
|
1/2
cup Lima Beans
|
1
Fresh Fruit
|
Bread
and Complex Carbohydrates
2 Servings
|
1/2
cup Mashed Potato
|
1
Dinner Roll
|
Fat
|
1
Tbsp Gravy
|
Dessert
(Optional)
|
1
Cookie
|
Milk
(1 Cup)
|
2%
Milk
|
| Miscellaneous |
|
Calories
|
773
Calories
|
Fat
Percent
|
30%
Fat
|
Sodium
|
733
mg
|
Calcium
|
410 mg
|
Protein
|
39 g
|
Carbs
(g)
|
96
g |
| Vitamin
C |
|
|
WEDNESDAY
|
April
2, April 30, May 28, June 25, July
23, August 20, September 17 |
|
MAIN
ENTREE
(Protein Source 2 oz.)
|
Chicken
Parmesan
(2 oz Chicken)
(2 oz Sauce/Cheese)
|
VEGETABLES
AND FRUITS
2 Servings
(1/2 Cup Cooked = 1 Serving)
(1 Cup Raw = 1 Serving)
|
1
cup Garden Salad
|
6
oz. Orange Juice
|
Bread
and Complex Carbohydrates
2 Servings
|
1/2
cup Spaghetti Noodles
|
1
slice Garlic Bread
|
Fat
|
1
pack Salad Dressing
|
Dessert
(Optional)
|
1
Brownie
|
Milk
(1 Cup)
|
2%
Milk
|
| Miscellaneous |
|
Calories
|
920
Calories
|
Fat
Percent
|
27%
Fat
|
Sodium
|
1,300
mg
|
Calcium
|
576
mg
|
Protein
|
50
g
|
Carbs
(g)
|
118
g |
| Vitamin
C |
Orange
Juice |
|
THURSDAY
|
April
3, May 1, May 29, June 26, July
24, August 21, September 18 |
|
MAIN
ENTREE
(Protein Source 2 oz.)
|
3
oz Chopped Sirloin Steak
|
VEGETABLES
AND FRUITS
2 Servings
(1/2 Cup Cooked = 1 Serving)
(1 Cup Raw = 1 Serving)
|
1/2
cup Okra & Tomato
|
1/2
cup Peaches
|
Bread
and Complex Carbohydrates
2 Servings
|
1/2
cup Butter Beans
|
1
Dinner Roll
|
Fat
|
1
pat Margarine
|
Dessert
(Optional)
|
1
Cookie
|
Milk
(1 Cup)
|
2%
Milk
|
| Miscellaneous |
|
Calories
|
745
Calories
|
Fat
Percent
|
28%
Fat
|
Sodium
|
932
mg
|
Calcium
|
449
mg
|
Protein
|
46
g
|
| Carbs
(g) |
88
g |
Vitamin
C
|
|
|
FRIDAY
|
April
4, May 2, May 30, June 27, July
25, August 22, September 19 |
|
MAIN
ENTREE
(Protein Source 2 oz.)
|
1
cup Pinto Beans with 1 oz Ham
|
VEGETABLES
AND FRUITS
2 Servings
(1/2 Cup Cooked = 1 Serving)
(1 Cup Raw = 1 Serving)
|
1/2
cup Kale
|
1/2
cup Cinnamon Apples
|
Bread
and Complex Carbohydrates
2 Servings
|
1
Piece Cornbread |
Fat
|
1
pat Margarine
|
Dessert
(Optional)
|
1/2
cup Pudding
|
Milk
(1 Cup)
|
2%
Milk
|
| Miscellaneous |
|
Calories
|
807
Calories
|
Fat
Percent
|
18%
Fat
|
Sodium
|
950
mg
|
Calcium
|
634
mg
|
Protein
|
41
g
|
Carbs
(g)
|
134
g |
| Vitamin
C |
|
|
