Attachment F - Florida Department of Corrections Menu 2025-2026.pdf

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Operation and Management of Contractor-Operated Correctional Facilities – South Bay CF
Solicitation number
ITN-17169
Issued by
Palm Beach County, Florida

About this file

Written by GovTribe AI ·

This is a Master Menu document for the Florida Department of Corrections outlining meal plans for fiscal year 2025-2026, effective December 2025. The menu provides four-week rotating meal cycles for breakfast, lunch, and dinner service across all Department of Corrections facilities. Each week contains standardized meals designed to meet national nutritional guidelines on a weekly average basis (Sunday through Saturday). The menu specifies precise portion sizes, preparation methods, and ingredient quantities for all meals, with designated entrees (E) and approved alternate entrees (AE) available as substitutions. Approved substitutions include dried beans, peanut butter, cheese, and rice options, with restrictions on gravy, condiments, and certain bread items when alternates are selected. The menu is subject to change due to production problems, product availability, or security issues, and is reviewed monthly by the Department's Food Service Director and Bureau Chief Jennifer Long.

The nutritional requirements evaluated for this menu are based on recommended national guidelines and approved substitutions have been assessed to ensure compliance with weekly nutritional standards. The menu includes standard condiments such as mustard, ketchup, mayo, jelly, syrup, and margarine, along with fortified beverages and coffee service. All meals incorporate protein sources including poultry, beef, pork, and plant-based options, paired with starches, vegetables, fruits, and bread items to provide balanced daily nutrition across the three meals. The document does not contain pricing information, funding sources, or contract award details, as it functions solely as the operational meal service specification for the Department of Corrections facilities.

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ATTACHMENT F

FACILITY OR

INSTITUTION NAME:

Jennifer Long, Bureau Chief

FL Department of Corrections Approval

STATE OF FLORIDA

DEPARTMENT OF CORRECTIONS

MASTER MENU FY 2025-2026

WEEK 1

MONTH OF

OPERATION:

This is to certify that this menu is reviewed monthly and is served as written unless otherwise noted

MENU SUBJECT TO CHANGE DUE TO PRODUCTION PROBLEMS, PRODUCT AVAILABILITY, OR SECURITY ISSUES

Food Service Director NUTRITIONAL REQUIREMENTS FOR THIS MENU ARE EVALUATED AND APPROVED FOR THE WEEKLY AVERAGE, (SUNDAY THROUGH SATURDAY), TO MEET RECOMMENDED NATIONAL GUIDELINES. APPROVED SUBSTITUTIONS HAVE BEEN EVALUATED AND MAY BE USED AS NECESSARY TO MEET THE WEEKLY REQUIREMENTS.

E denotes entree AE denotes alternate entree AE do not receive:

● gravy

● mustard or ketchup

● cornbread or pan biscuit when alternate is peanut butter

Salt shall be offered

EFFECTIVE: December 2025

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST

2 ea breakfast sausage patty (E)

1 c cinnamon brown sugar sweetened oatmeal

2 ea streusel coffee cake (E) (1/48 cut)

1 ea fresh fruit 1 c coffee 1 c breakfast beverage

2 ea sugar pk

¾ c country meat gravy (E) ⅓ c scrambled eggs (E) ⅓ c scrambled eggs (E)

1 c cinnamon brown sugar sweetened oatmeal

1 c buttery oatmeal 1 c buttery grits 1 c buttery oatmeal 1 c bran flakes cereal 1 c buttery grits

2 ea pancakes (E) 2 ea buttermilk drop biscuits (2 ozw) 2 ea buttermilk drop biscuits (2 ozw) 2 ea tortillas 2 ea blueberry muffin square (E) (1/48 cut) 2 ea breakfast muffin square (1/48 cut)

1 ea fresh fruit ½ c Citrus Sunrise ½ c Citrus Sunrise ½ c Citrus Sunrise ½ c canned or frozen fruit ½ c Citrus Sunrise 1 c coffee 1 c coffee 1 c coffee 1 c coffee 1 c coffee 1 c coffee 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 2 oz syrup ½ oz jelly ½ oz jelly 1 oz shredded cheese (#30 disher) ½ oz jelly 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 1 ea margarine

No Alternate Entrée 2 oz cheese (AE) No Alternate Entrée 2 oz cheese (AE) No Alternate Entrée No Alternate Entrée No Alternate Entrée

LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH

½ ea c c chicken BBQ patty (E) mashed potatoes sweet peas

½ oz c c peanut butter & jelly (E) (#12 disher) pasta salad carrot coins

½ c sloppy joe (E) ½ c coleslaw vinaigrette 1 c dried beans ½ c green beans

½ ½ c c c tangy BBQ turkey E&P (E) greens rice ea c ea buffalo chicken patty (E) pasta salad pickle chips

½ c southern BBQ (E) 1 c rice 1 c dried beans ½ c carrots oz oz c luncheon meat (E) cheese pasta salad

1 ea sweet cornbread (1/48 cut) 2 ea bread 2 ea bread 2 ea bread 2 ea bread 2 ea bread ¾ c ea tortilla chips bread

⅓ ⅓ oz oz c mustard ketchup fortified tea ea c fudge brownie (1/48 cut) fortified tea 1 c fortified tea 1 c fortified tea

⅓ ⅓ ea oz oz c cookie mayo mustard fortified tea

1 ea cookie

1 c fortified tea

½ ⅓ ⅓ c oz oz c pudding mayo mustard fortified tea

1 c dried beans (AE) No Alternate Entrée 1 c dried beans (AE) 3 oz peanut butter (AE) (#12 disher) 3 oz cheese (AE) 1 c dried beans (AE) 3 oz cheese (AE)

DINNER DINNER DINNER DINNER DINNER DINNER DINNER

½ c Italian tomato sauce (E) 1 ea chicken leg quarter, herbed (E) 1 c taco skillet (E) 1

¼

½

⅓ ⅓ ea c c c ea c oz oz c country patty (E) alfredo sauce pasta dried beans bread creamy coleslaw mustard ketchup fortified beverage

½

½ ea c c c ea floz c oven fried breaded fish patty (E) cheesy grits dried beans green beans bread tartar sauce fortified beverage

1 ea chicken sausage patty (E) 1 c BBQ beans ½ c mixed vegetables ½ c creamy coleslaw 2 ea bread ⅓ oz mustard ⅓ oz ketchup

1 c fortified beverage

½ ½

⅓ ⅓ ea c c c ea ea oz oz c chicken pepper patty (E) shredded lettuce coleslaw vinaigrette dried beans tortillas cookie mustard ketchup fortified beverage

½ c c c ea pasta dried beans mixed vegetables garlic herb biscuit with melted margarine

½ c c c ea yellow rice BBQ beans mixed vegetables sweet cornbread (1/48 cut)

½ c broccoli 1 c dried beans ½ c garden salad 2 ea tortillas

1 ea cookie 1 ea fudge brownie (1/48 cut)

1 c fortified beverage 1 c fortified beverage ½ fl oz dressing 1 c fortified beverage

1 c dried beans (AE) 3 oz ea peanut butter (AE) (#12 disher) bread

1 c dried beans (AE) ½ c rice

1 c dried beans (AE) 1 c dried beans (AE) 1 c BBQ beans (AE) 3 oz cheese (AE)

Attachment F Page 1 of 4

INSTITUTION NAME:

Jennifer Long, Bureau Chief

FL Department of Corrections Approval

STATE OF FLORIDA

DEPARTMENT OF CORRECTIONS

MASTER MENU FY 2025-2026

WEEK 2

MONTH OF

OPERATION:

This is to certify that this menu is reviewed monthly and is served as written unless otherwise noted

MENU SUBJECT TO CHANGE DUE TO PRODUCTION PROBLEMS, PRODUCT AVAILABILITY, OR SECURITY ISSUES

Food Service Director NUTRITIONAL REQUIREMENTS FOR THIS MENU ARE EVALUATED AND APPROVED FOR THE WEEKLY AVERAGE, (SUNDAY THROUGH SATURDAY), TO MEET RECOMMENDED NATIONAL GUIDELINES. APPROVED SUBSTITUTIONS HAVE BEEN EVALUATED AND MAY BE USED AS NECESSARY TO MEET THE WEEKLY REQUIREMENTS.

E denotes entree AE denotes alternate entree AE do not receive:

● gravy

● mustard or ketchup

● cornbread or pan biscuit when alternate is peanut butter

Salt shall be offered

EFFECTIVE: December 2025

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST

2 ea breakfast sausage patty (E)

1 c cinnamon brown sugar sweetened oatmeal

2 ea streusel coffee cake (E) (1/48 cut) 1 ea fresh fruit 1 c coffee 1 c breakfast beverage

2 ea sugar pk

¾ c country meat gravy (E) 2 ea breakfast sausage patty (E) ⅓ c scrambled eggs (E)

1 c cinnamon brown sugar sweetened oatmeal

1 c buttery oatmeal 1 c buttery grits 1 c buttery grits 1 c cinnamon brown sugar sweetened oatmeal 1 c bran flakes cereal

⅓ c scrambled eggs (E) 2 ea bread 2 ea buttermilk drop biscuits (2 ozw) 2 ea buttermilk drop biscuits (2 ozw) 2 ea breakfast muffin squares (1/48 cut) 2 ea blueberry muffin squares (E) (1/48 cut) 2 ea bread 1 ea fresh fruit ½ c Citrus Sunrise ½ c Citrus Sunrise ½ c Citrus Sunrise ½ c canned or frozen fruit ½ c Citrus Sunrise 1 c coffee 1 c coffee 1 c coffee 1 c coffee 1 c coffee 1 c coffee 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage ½ oz jelly (#60 disher) ½ oz jelly (#60 disher) ½ oz jelly (#60 disher) ½ oz jelly (#60 disher) ½ oz jelly (#60 disher) 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk

No Alternate Entrée 2 oz cheese(AE) No Alternate Entrée 2 oz cheese (AE) 2 oz cheese (AE) No Alternate Entrée No Alternate Entrée

LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH

½

⅓ ⅓ ea c c ea ea oz oz c crispy chicken patty (E) rice broccoli bread cookie mayo mustard fortified tea

3 oz peanut butter & jelly (E) (#12 disher

1 c pasta salad ½ c carrot coins

2 ea bread 1 ea cake (1/48 cut)

1 c fortified tea

1 c turkey (E&P) fried rice (E)

1 c dried beans ½ c carrots

1 ea buttermilk biscuit (1/48 cut) 1 ea cookie

1 c fortified tea

½ c c c ea c frito pie (E) rice greens sweet cornbread (1/48 cut) fortified tea

2 oz luncheon meat (E) 1 oz cheese (E) 1 c chips ½ c shredded lettuce

2 ea bread ½ c pudding ⅓ oz mayo ⅓ oz mustard 1 c fortified tea c c c oz ea c shepherd stew (E) mashed potatoes dried beans shredded cheese (#30 scoop) buttermilk biscuits (1/48 cut) fortified tea

½ ½

½ c c c c oz ea fl oz c taco meat (E) yellow rice dried beans garden salad shredded cheese (#30 scoop) tortillas dressing fortified tea

1 c dried beans (AE) No Alternate Entrée 1 c dried beans (AE) ½ c rice (AE)

1 c dried beans (AE) 3 oz cheese (AE) 1 ½ c c dried beans (AE) carrots (AE)

1 c dried beans (AE)

DINNER DINNER DINNER DINNER DINNER DINNER DINNER

2 ea turkey hot dog (E) 1 ea chicken leg quarter, BBQ (E)

1 c mashed potatoes w/ margarine 1 c dried beans ½ c mixed vegetables

1 ea garlic herb biscuit with melted margarine

1 c fortified beverage

1 c scrambled egg & potato casserole (E) 1 ea charbroiled patty (E) ½ c Italian tomato sauce (E) 1 c dried beans 1 c pasta

½ c garden salad

1 ea garlic herb biscuit with melted margarine

1 ea cookie

½ fl oz dressing 1 c fortified beverage

1 ea chicken BBQ patty (E) 1 ea chicken salt & pepper patty (E) 1 c pasta and cheese 2 ea breakfast sausage (1 ozw each) 1 c ranch beans 1 c pasta salad 1 c Baked beans 1 c cheesy grits ½ c shredded lettuce 1 c rice

3 ea pickle chips ½ c carrots ½ c green beans ½ c garden salad 2 ea buttermilk drop biscuits (2 ozw) ½ c shredded lettuce

2 ea bread ½ c carrots 2 ea bread 2 ea bread

2 ea bread 1 ea brownie (1/48 cut) 1 ea cake (1/48 cut) ½ fl oz dressing 1 ea cookie ⅓ oz mustard ½ oz jelly (#60 disher) ⅓ oz mustard ⅓ oz mustard ⅓ oz mustard ⅓ oz ketchup 1 ea margarine ⅓ oz ketchup ⅓ oz ketchup ⅓ oz mayo 1 c fortified beverage 1 c fortified beverage 1 c fortified beverage 1 c fortified beverage 1 c fortified beverage 1 c baked beans (AE) 3 oz peanut butter (AE) (#12 disher)

2 ea bread 2 oz cheese (AE) 1 c ranch beans (AE) 1 c dried beans (AE) 3 oz cheese (AE) 1 c dried beans (AE)

Attachment F Page 2 of 4

Jennifer Long, Bureau Chief

FL Department of Corrections Approval

STATE OF FLORIDA

DEPARTMENT OF CORRECTIONS

MASTER MENU FY 2025-2026

WEEK 3

MONTH OF

OPERATION:

This is to certify that this menu is reviewed monthly and is served as written unless otherwise noted

MENU SUBJECT TO CHANGE DUE TO PRODUCTION PROBLEMS, PRODUCT AVAILABILITY, OR SECURITY ISSUES

Food Service Director NUTRITIONAL REQUIREMENTS FOR THIS MENU ARE EVALUATED AND APPROVED FOR THE WEEKLY AVERAGE, (SUNDAY THROUGH SATURDAY), TO MEET RECOMMENDED NATIONAL GUIDELINES. APPROVED SUBSTITUTIONS HAVE BEEN

EVALUATED AND MAY BE USED AS NECESSARY TO MEET THE WEEKLY REQUIREMENTS.

E denotes entree AE denotes alternate entree AE do not receive:

● gravy

● mustard or ketchup

● cornbread or pan biscuit when alternate is peanut butter

Salt shall be offered

EFFECTIVE: December 2025

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST

2 ea breakfast sausage patty (E)

1 c cinnamon brown sugar sweetened oatmeal

2 ea streusel coffee cake (E) (1/48 cut)

1 ea fresh fruit 1 c coffee 1 c breakfast beverage

2 ea sugar pk

¾ c country meat gravy (E) ⅓ c scrambled eggs (E) ⅓ c scrambled eggs (E)

1 c cinnamon brown sugar sweetened oatmeal

1 c buttery oatmeal 1 c buttery grits 1 c buttery oatmeal 1 c bran flakes cereal 1 c buttery grits

2 ea pancakes (E) 2 ea buttermilk drop biscuits (2 ozw) 2 ea buttermilk drop biscuits (2 ozw) 2 ea tortillas 2 ea blueberry muffin square (E) (1/48 cut) 2 ea breakfast muffin square (1/48 cut)

1 ea fresh fruit ½ c Citrus Sunrise ½ c Citrus Sunrise ½ c Citrus Sunrise ½ c canned or frozen fruit ½ c Citrus Sunrise 1 c coffee 1 c coffee 1 c coffee 1 c coffee 1 c coffee 1 c coffee 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 2 oz syrup ½ oz jelly ½ oz jelly 1 oz shredded cheese (#30 scoop) ½ oz jelly 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 1 ea margarine

No Alternate Entrée 2 oz cheese (AE) No Alternate Entrée 2 oz cheese (AE) No Alternate Entrée No Alternate Entrée No Alternate Entrée

LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH

½

⅓ ⅓ ea c c ea oz oz c

100% beef patty (E) potato chips creamy coleslaw bread mustard ketchup fortified tea

½ oz c c ea ea c peanut butter & jelly (E) (#12 disher) pasta salad carrot coins bread cookie fortified tea

1 c western chili (E)

1 c rice ½ c corn ½ c garden salad 1 ea sweet cornbread (1/48 cut)

½ oz dressing 1 c fortified tea c oz c c ea c shepherd stew (E) shredded cheese(#30 scoop) dried beans mashed potatoes buttermilk biscuit (1/48 cut) fortified tea

½

⅓ ⅓ oz oz c c ea ea oz oz c luncheon meat (E) cheese (E) pasta salad shredded lettuce bread fudge brownie (1/48 cut) mayo mustard fortified tea

1 ea chicken sausage patty (E)

1 c dried beans 1 c yellow rice ½ c mixed vegetables

2 ea bread 1 ea cookie ⅓ oz mustard ⅓ oz ketchup 1 c fortified tea

½ c c c ea c chili mac (E) dried beans coleslaw vinaigrette sweet cornbread (1/48 cut) fortified tea 3 oz peanut butter (AE) (#12 disher) No Alternate Entrée 1 c dried beans (AE) 1

½ c c dried beans (AE) carrots (AE)

3 oz cheese (AE) 1 c dried beans (AE) 1 ½ c c dried beans (AE) pasta (AE)

DINNER DINNER DINNER DINNER DINNER DINNER DINNER

¼

½ ea c c c ea meatballs (E) country gravy mashed potatoes w/ margarine creamy coleslaw buttermilk biscuit (1/48 cut)

½ ea c c c ea chicken leg quarter, herbed (E) yellow rice dried beans greens sweet cornbread (1/48 cut)

1 ea chicken pepper patty (E) ¼ c alfredo sauce

1 c pasta ½ c mixed vegetables 2 ea bread

¼ ½ ½ ea c c c c c ea country patty (E) country gravy rice dried beans carrot coins garden salad sweet cornbread (1/48 cut)

½

½ c c c c ea southern BBQ (E) rice dried beans garden salad bread

1 ea chicken onion patty (E)

1 c mashed potatoes w/ margarine

½ c carrots ½ c lettuce 2 ea bread

½ oz c c ea peanut butter & jelly (E) (#12 disher) pasta salad carrot coins bread

1 ea cookie

1 c fortified beverage

1 ea cookie ⅓ oz mustard ⅓ oz ketchup 1 c fortified beverage

½ oz c dressing fortified beverage

½ fl oz c dressing fortified beverage

⅓ oz mustard ⅓ oz ketchup 1 c fortified beverage

½ c c pudding fortified beverage 1 c fortified beverage 3 oz cheese (AE) 3 oz ea peanut butter (AE) (#12 disher) bread

3 oz cheese (AE) 1 c dried beans (AE) 1 c dried beans (AE) 3 oz cheese (AE) No Alternate Entrée

Attachment F Page 3 of 4

Jennifer Long, Bureau Chief

FL Department of Corrections Approval

STATE OF FLORIDA

DEPARTMENT OF CORRECTIONS

MASTER MENU FY 2025-2026

WEEK 4

MONTH OF

OPERATION:

This is to certify that this menu is reviewed monthly and is served as written unless otherwise noted

MENU SUBJECT TO CHANGE DUE TO PRODUCTION PROBLEMS, PRODUCT AVAILABILITY, OR SECURITY ISSUES

Food Service Director NUTRITIONAL REQUIREMENTS FOR THIS MENU ARE EVALUATED AND APPROVED FOR THE WEEKLY AVERAGE, (SUNDAY THROUGH SATURDAY), TO MEET RECOMMENDED NATIONAL GUIDELINES. APPROVED

SUBSTITUTIONS HAVE BEEN EVALUATED AND MAY BE USED AS NECESSARY TO MEET THE WEEKLY

REQUIREMENTS.

E denotes entree AE denotes alternate entree AE do not receive:

● gravy

● mustard or ketchup

● cornbread or pan biscuit when alternate is peanut butter

Salt shall be offered

EFFECTIVE: December 2025

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST

2 ea breakfast sausage (E) ¾ c country meat gravy (E) 2 ea breakfast sausage (E)

1 c cinnamon brown sugar sweetened oatmeal

2 ea blueberry muffin squares (E) (1/48 cut)

½ c canned or frozen fruit 1 c coffee 1 c breakfast beverage

2 ea sugar pk

⅓ c scrambled eggs (E)

1 c bran flakes cereal 1 c buttery oatmeal 1 c cinnamon brown sugar sweetened oatmeal 1 c buttery grits 1 c buttery grits 1 c buttery grits

1 ea margarine 2 ea pancakes (E) 2 ea buttermilk drop biscuits (2 ozw) 2 ea streusel coffee cake (E) (1/48 cut) 2 ea buttermilk drop biscuits (2 ozw) 2 ea breakfast muffin squares (1/48 cut) 2 ea bread 1 ea fresh fruit ½ c Citrus Sunrise 1 ea fresh fruit ½ c Citrus Sunrise ½ c Citrus Sunrise ½ c Citrus Sunrise 1 c coffee 1 c coffee 1 c coffee 1 c coffee 1 c coffee 1 c coffee 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 2 oz syrup ½ oz jelly ½ oz jelly ½ oz jelly ½ oz jelly 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk

No Alternate Entrée 2 oz cheese (AE) No Alternate Entrée 2 oz cheese (AE) 2 oz cheese (AE) No Alternate Entrée No Alternate Entrée

LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH

½ c c c mac and cheese casserole (E) dried beans mixed vegetables

¼ ½ ea c c c buffalo chicken patty (E) alfredo sauce pasta shredded lettuce

½ c c c yakisoba (E) dried beans coleslaw vinaigrette

½ oz c c peanut butter & jelly (E) (#12 disher) pasta salad carrot coins

½ ea c c chicken salt & pepper patty (E) pasta salad shredded lettuce

1 c western chili (E)

1 c rice ½ c carrots

¾ ½ oz oz c c luncheon meat (E) shredded cheese (#30 scoop) tortilla chips shredded lettuce

1 ea buttermilk biscuit (1/48 cut) 2 ea bread 2 ea bread 2 ea bread 2 ea bread 1 ea southern cornbread (1/48 cut) 2 ea tortillas

1 c fortified tea

⅓ ⅓ ea oz oz c fudge brownie (1/48 cut) mustard mayo fortified tea ea c cake (1/48 cut) fortified tea ea c cookie fortified tea

⅓ ⅓ ea oz oz c cake (1/48 cut) mustard ketchup fortified tea 1 c fortified tea

½ ⅓ ⅓ c oz oz c pudding mustard mayo fortified tea

1 c dried beans (AE) 3 oz cheese (AE) 1 c dried beans (AE) No Alternate Entrée 3 oz cheese (AE) 1 c dried beans (AE) 3 oz cheese (AE) ½ c pasta ½ c pasta (AE)

DINNER DINNER DINNER DINNER DINNER DINNER DINNER

1 ea charbroiled patty (E) 1

½ ea c c c ea c chicken leg quarter, cajun (E) yellow rice dried beans carrot coins sweet cornbread (1/48 cut) fortified beverage

½ c ea c ea oz ea c scrambled egg & potato casserole (E) breakfast sausage (1 ozw each) cheesy grits buttermilk drop biscuits (2 ozw) jelly (#60 disher) margarine fortified beverage

½

⅓ ⅓ ea c c c ea oz oz c charbroiled patty (E) pasta & cheese dried beans green beans bread mustard mayo fortified beverage

½ c oz c c ea ea c shepherd stew (E) shredded cheese (#30 scoop) mashed potatoes mixed vegetables bread cookie fortified beverage

1 ea chicken sausage patty (E)

1 c pasta salad 1 c ranch beans ½ c creamy coleslaw

2 ea bread

⅓ oz mustard ⅓ oz ketchup 1 c fortified beverage

½

½ ea fish patty (E) c cheesy grits c dried beans c greens ea bread ea cookie fl oz tartar sauce c fortified beverage

½ ⅓ ⅓ c c ea ea ea oz oz c mashed potatoes shredded lettuce pickle chips bread cookie mustard ketchup fortified beverage

3 oz peanut butter (AE) (#12 disher) 3 oz ea peanut butter (AE) (#12 disher) bread

2 oz cheese (AE) (for Sausage only) 1 c dried beans (AE) 1 ½ c c dried beans (AE) carrots (AE)

1 c ranch beans (AE) 1 c dried beans (AE)

Attachment F Page 4 of 4

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