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Click here to view nutritional information for the menus below.


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Healthy Selection 1200
 
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Wednesday
*Thursday
Friday
Saturday
Sunday
*Monday

Breakfast

Lemon Ricotta Pancakes with Blueberry Syrup and a side of Garden Scrambled Eggs


Whole Wheat Waffle topped with Baked Cinnamon Apples, Low Fat Vanilla Yogurt and served with Chicken Sausage Links


Build Your Own Chicken Sausage, Egg and Cheddar Breakfast Sandwich on a Honey Wheat English Muffin and served with Grits.


Whole Wheat Banana Bread served with Chicken Apple Sausage Links and Fresh Cantaloupe


Whole Grain Pancakes topped with Raspberry Coulis and served with a side of Cheesy Scrambled Eggs


Peaches and Cream Oatmeal topped with Walnuts and served with Turkey Sausage Patties and a Fresh Orange


Build Your Own Parfait with Fat-Free Vanilla Greek Yogurt, Cherry, Blueberry and Oat Topping, and a side of Turkey Sausage Links


Lunch

Smoked Sweet Potato and Turkey Chili topped with Sour Cream and served with Cornbread


Balsamic Flank Steak Sandwich with Reduced Fat Blue Cheese Spread served with Italian Couscous and an Arugula Salad with Cherry Tomatoes, Carrots, and Apple Cider Dressing


Sweet and Tangy BBQ Chicken Flatbread Wrap served with Classic Coleslaw


Blackened Haddock served over Arroz Verde with an Orange Cilantro Black Bean Salad and Southwest Cornbread


BBQ Baked Chicken Breast served with Broccoli Mac 'n Cheese and Three Bean Salad


Mediterranean Chicken and Roasted Veggie Wrap topped with Tzatiki Sauce and served with a Fresh Apple


Mexican Turkey Rice Bowl with Cooked Tomatoes, Peppers, Black Beans and Corn, Shredded Cheddar Cheese, and Sour Cream


Dinner

Cilantro Lime Shrimp with Mexican Crema served over Pinto Beans with Fire Roasted Corn and Peppers


Southern Style Oven "Fried" Chicken with Succotash and Collard Greens


Roasted Turkey topped with Housemade Cranberry Sauce, and served with Rosemary Roasted Red Potatoes and Sautéed Kale


Cranberry Glazed Turkey Meatloaf served over Mashed Sweet Potatoes with a side of Roasted Brussels Sprouts


Beef and Barley Stew served over Mashed Cauliflower with Whole Wheat Roll


Red Peanut Chicken and Vegetable Curry over Brown Rice and a side of Sugar Snap Peas


Chicken Parmesan topped with Marinara Sauce and Mozzarella served over Whole Wheat Rotini and a side of Broccoli



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