WEEK TWO
|
MONDAY
|
April
7, May 5, June 2, June 30, July
28, August
25, September 22 |
|
MAIN ENTREE
(Protein Source 2 oz.)
|
2
oz. Meatballs with Gravy |
VEGETABLES
AND FRUITS
2 Servings
(1/2 Cup Cooked
= 1 Serving)
(1 Cup Raw = 1 Serving)
|
1/2
cup Snap Beans |
1/2
cup Pears |
Bread
and Complex Carbohydrates
2 Servings
|
1/2
cup Mashed Potato
|
1
Dinner Roll |
Fat
|
2
Tbsp Gravy |
Dessert
(Optional)
|
1/2
cup Pudding |
Milk
(1 Cup)
|
2%
Milk |
Miscellaneous |
|
Calories |
733
Calories |
Fat Percent |
26%
Fat |
Sodium |
1,073
mg |
Calcium |
429
mg |
Protein |
34
g |
Carbs
(g)
|
106
g
|
Vitamin
C |
|
|
TUESDAY
|
April
8, May 6, June 3, July
1, July 29, August
26, September 23 |
|
MAIN
ENTREE
(Protein Source 2 oz.)
|
2.5
oz. Pork Lion Supreme
|
VEGETABLES
AND FRUITS
2 Servings
(1/2 Cup Cooked = 1 Serving)
(1 Cup Raw = 1 Serving)
|
1/2
cup Mixed Vegetables
|
6
oz. Orange Juice
|
Bread
and Complex Carbohydrates
2 Servings
|
1/2
cup Rice Pilaf
|
1
Sliced Bread
|
Fat
|
1
pat Margarine
|
Dessert
(Optional)
|
1
Cookie
|
Milk
(1 Cup)
|
2%
Milk
|
Miscellaneous |
|
Calories
|
876
Calories
|
Fat
Percent
|
30%
Fat
|
Sodium
|
608
mg
|
Calcium
|
401
mg
|
Protein
|
39
g
|
Carbs
(g)
|
115
g
|
Vitamin
C
|
|
|
WEDNESDAY
|
April
9, May 7, June 4, July
2, July 30, August
27, September 24 |
|
MAIN
ENTREE
(Protein Source 2 oz.)
|
2.5
oz. Oven Fried Chicken
|
VEGETABLES
AND FRUITS
2 Servings
(1/2 Cup Cooked = 1 Serving)
(1 Cup Raw = 1 Serving)
|
1/2
cup Spinach
|
1/2
cup Baked Apples
|
Bread
and Complex Carbohydrates
2 Servings
|
1/2
cup Sweet Potato
|
1
Dinner Roll
|
Fat
|
1
pat Margarine
|
Dessert
(Optional)
|
1
piece Cake
|
Milk
(1 Cup)
|
2%
Milk
|
Miscellaneous |
|
Calories
|
921
Calories
|
Fat
Percent
|
28%
Fat
|
Sodium
|
890
mg
|
Calcium
|
510
mg
|
Protein
|
41
g
|
Carbs
(g)
|
127
g
|
Vitamin
C
|
|
|
THURSDAY
|
April
19, May
8, June 5, July 3, July 31, August
28, September 25 |
|
MAIN
ENTREE
(Protein Source 2 oz.)
|
2
oz. Pimento Cheese Sandwich
|
VEGETABLES
AND FRUITS
2 Servings
(1/2 Cup Cooked = 1 Serving)
(1 Cup Raw = 1 Serving)
|
1/2
cup Beets
|
1
Fresh Fruit
|
Bread
and Complex Carbohydrates
2 Servings
|
2
Slice Wheat Bread
|
Fat
|
|
Dessert
(Optional)
|
1
Cookie
|
Milk
(1 Cup)
|
2%
Milk
|
Miscellaneous
|
|
Calories
|
713
Calories
|
Fat
Percent
|
28%
Fat
|
Sodium
|
822 mg
|
Calcium
|
573
mg
|
Protein
|
24
g
|
Carbs
(g)
|
108
g
|
Vitamin
C
|
|
|
FRIDAY
|
April
11, May 9, June 6, July
4, August
1, August 29, September 26 |
|
MAIN
ENTREE
(Protein Source 2 oz.)
|
3
oz. Chicken Salad
|
VEGETABLES
AND FRUITS
2 Servings
(1/2 Cup Cooked = 1 Serving)
(1 Cup Raw = 1 Serving)
|
1/2
cup Carrot Coins
|
6
oz. Orange Juice
|
Bread
and Complex Carbohydrates
2 Servings
|
1/2
cup Pasta Salad with Cheese |
6
crackers |
Fat
|
|
Dessert
(Optional)
|
1
Rice Krispy Treat
|
Milk
(1 Cup)
|
2%
Milk
|
Miscellaneous |
Lettuce
Leaf |
Calories
|
1,010
Calories
|
Fat
Percent
|
28%
Fat
|
Sodium
|
992
mg
|
Calcium
|
460
mg
|
Protein
|
39
g
|
Carbs
(g)
|
145
g
|
Vitamin
C
|
Orange
Juice |
|
