Published 4:29 pm Thursday, February 28, 2013
Monday, March 4: Turkey corn dog nuggets or grilled cheese sandwich, corn, steamed broccoli and chilled peaches.
Tuesday, March 5: Hamburger on whole wheat bun or turkey and cheese on goldfish bread, carrots, green beans and chilled pears.
Wednesday, March 6: Breakfast for lunch or romaine salad with chicken strips, sweet potato puffs, cucumber slices, chilled applesauce.
Thursday, March 7: Beef Macaroni and cheese or grilled cheese sandwich, side green salad, squash and banana.
Friday, March 8: Fish taco or turkey and cheese on goldfish bread, coleslaw, pinto beans and chilled pineapple.
Monday, March 4: Pepperoni pizza, chicken tenders or grilled cheese sandwich, corn, steamed broccoli and chilled peaches.
Tuesday, March 5: Cheeseburger on whole wheat bun, corn dogs on a stick or chicken nuggets, carrots, green beans and chilled pears.
Wednesday, March 6: Breakfast for lunch, chicken Caesar wrap or cold cut sub, sweet potato puffs, cucumber slices and chilled applesauce.
Thursday, March 7: Beef macaroni and cheese, crispy chicken sandwich or grilled cheese sandwich, side green salad, squash and banana.
Friday, March 8: Fish sandwich, pork BBQ sandwich or chicken nuggets, coleslaw, pinto beans and chilled pineapple.
Monday, March 4: Steak and cheese sub, chicken tenders or pepperoni pizza, sweet potato fries, baby carrots with dip and chilled mixed fruit.
Tuesday, March 5: Cheeseburger on whole wheat bun, Asian chicken over rice or cheese pizza, French fries, green beans and chilled pears.
Wednesday, March 6: Breakfast at lunch, chicken Caesar wrap or pepperoni pizza, sweet potato puffs, cucumber slices and chilled applesauce.
Thursday, March 7: Cold cut sub, crispy chicken sandwich or buffalo chicken pizza, side green salad, squash and banana.
Friday, March 8: Fish sandwich, chicken BBQ on whole wheat bun or Domino's Smart Slice, coleslaw, pinto beans and chilled pineapple.
All Prince Edward County lunches are $1.85 at full price for students or 40 cents for those receiving the reduced rate. New meal patterns require students to select a fruit or vegetable to begin building their lunch and add choices from other food groups. Students must take three choices from five groups (meat/meat alternate, milk, fruit, vegetable and grain). Milk choices include one percent plain or flavored nonfat.
