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Menu D 1st Part
Breakfast
Baked French Toast
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Vanilla-cinnamon-honey coated 8-grain bread topped with cinnamon-spiced peaches and chopped walnuts.


Orange-Cranberry Breakfast Pita
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A dollop of reduced-fat cream cheese perfectly complements warm cranberry-orange pita bread accompanied by orange juice (100% juice).


Old-Fashioned Oats & Quinoa
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A nutritious, delicious breakfast bowl blend of crunchy, high fiber quinoa and creamy old-fashioned rolled oats accented with pumpkin pie spice.


Aunt Tillie’s Banana Muffin
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Sutton family favorite hearty whole wheat banana muffin served with thick, creamy strawberry Greek yogurt.


Lunch
Tuna Topper Melt
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Tasty tuna on a soft whole wheat English muffin served with a slice of Cheddar cheese over the top. With a side of crisp blue corn chips and crunchy baby carrots.


Chilled Potato, Turkey & Fresh Vegetables
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A chilled baked potato, tender roasted turkey strips and fresh vegetables with yogurt-olive oil mayo dill sauce.


Chicken Waldorf Salad
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Tender white meat chicken with celery, walnuts, apples, grapes and golden raisins – tossed in a creamy olive oil mayo dressing served with a slice of angel food cake.


Pepper-Jack Veggie Burger
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Grilled soy-based veggie burger topped with a slice of spicy pepper-jack cheese served on a hearty whole wheat bun with a season sweet potato strips and jicama slices.


Dinner
Southwest Veggie Sandwich & Salad
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Mixed greens and crisp sugar snap peas tossed with a salsa-buttermilk dressing accompany a whole wheat pocket bread filled with fresh veggies, roasted peppers, black beans, brown rice and pepper-jack cheese. For dessert, homemade cinnamon-rice pudding.


Spinach Lasagna Roll-up
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Creamy basil pesto Alfredo sauce tops a spinach lasagna roll-up served with apple-cranberry tri-color quinoa salad.


Acapulco Taco Pie
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Tomato, cheese and chili spices baked on a biscuit crust served with zesty corn salad and blue corn-flax seed chips.


Chicago-Style Chili
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Lean ground turkey breast, pinto and kidney beans, onions, and garlic, bell peppers and tomatoes are simmered to perfection and served with all-natural oyster crackers.


Menu D 2nd Part
Breakfast
Breakfast Casserole
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Breakfast casserole of eggs, cheese and vegetarian sausage with a multigrain baguette, cinnamon-pecan spread and a side of mixed fruits.


Cinnamon-Raisin Bread with Fruit
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Slightly sweet cinnamon whole wheat bread studded with plump raisins served with sunflower seed butter and fresh fruit.


Breakfast Pizza
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Whole wheat pizza topped with scrambled egg whites, vegetable sausage crumbles, green onions and red bell pepper. Served with orange juice (100% juice).


Lunch
Tuscan Minestrone Soup & Sandwich
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Perfectly seasoned Tuscan minestrone is rich with veggies including carrots, tomatoes, celery, spinach, plus lentils, great Northern beans and mini rigatoni pasta. Enjoy with a sandwich of wheat bread with fruit and nut spreads.


Tuna & Mixed Greens Salad
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Fresh mixed greens, flaked tuna and chunks of Cheddar cheese tossed with light buttermilk ranch dressing and served with a wheat bagel stick and a decadent fat-free chocolate brownie.


Thai Turkey Burger
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Seasoned turkey burger, topped with sweet-chili Napa cabbage slaw, served on a multigrain bun.


Dinner
Homestyle Meatloaf
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Ground turkey breast meatloaf seasoned with onions, celery seed and poultry seasoning topped with Italian pasta sauce, accompanied by sides of cream-style corn, and pickled beets with red onions.


Eggplant Parmesan
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Eggplant cutlets covered with seasoned tomato sauce, topped with shaved Parmesan cheese served with crisp-tender green beans.


Roasted Chicken & Vegetables
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Savory combo of chicken breast, fingerling potatoes and carrots, seasoned with red pepper, black pepper and garlic, plus a strawberry-kiwi cookie.


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