Breakfast menus

Elementary schools

Monday, Nov. 14-Miniature French toast, chilled applesauce cups, 100 percent orange-pineapple juice, and a variety of milk.

Tuesday, Nov. 15-Miniature breakfast sandwich, chilled diced peaches, 100 percent grape juice, and a variety of milk.

Wednesday, Nov. 16-Strawberry yogurt and toast, ripe banana, 100 percent orange juice, and a variety of milk.

Thursday, Nov. 17-Blueberry muffin, seedless raisins, 100 percent apple juice, and a variety of milk.

Friday, Nov. 18-Cocoa Puffs cereal bowl, chilled applesauce cups, 100 percent orange-pineapple juice, and a variety of milk.

Middle Schools

Monday, Nov. 14-Pancake on a stick, egg and cheese muffin, bagel with cream cheese, cinnamon apple slices, juicy orange, 100 percent orange juice, and a variety of milk.

Tuesday, Nov. 15-Egg and cheese muffin, warm miniature cinnamon roll, yeast donut, diced peaches, 100 percent orange juice, and a variety of milk.

Wednesday, Nov. 16-Ham, egg, and cheese muffin, pancakes and sausage with syrup, warm cherry frudel, string cheese, ripe banana, mixed fruit, 100 percent apple juice, and a variety of milk.

Thursday, Nov. 17-Miniature breakfast sandwich, miniature maple waffles, pancakes and sausage with syrup, juicy orange, 100 percent grape juice, and a variety of milk.

Friday, Nov. 18-Egg and cheese biscuit, bagel with cream cheese, miniature blueberry pancakes, applesauce cup, 100 percent fruit punch, and a variety of milk.

Offered daily are a variety of cereal bars, a variety of cereal bowls, a variety of muffins, a variety of Pop-Tarts, and cinnamon goldfish crackers.

High Schools

Monday, Nov. 14-Egg and cheese muffin, bagel with cream cheese, pancake on a stick, juicy orange, cinnamon apple slices, 100 percent orange juice, and a variety of milk.

Tuesday, Nov. 15-Egg and cheese muffin, miniature cinnamon rolls, yeast donut, diced peaches, 100 percent orange juice, and a variety of milk.

Wednesday, Nov. 16-Ham, egg, and cheese muffin, pancakes and sausage with syrup, warm cherry frudel, string cheese, ripe banana, mixed fruit, 100 percent apple juice, and a variety of milk.

Thursday, Nov. 17-Miniature breakfast biscuit, miniature maple waffle, pancakes and sausage with syrup, juicy orange, 100 percent grape juice, and a variety of milk.

Friday, Nov. 18-Egg and cheese biscuit, bagel with cream cheese, miniature blueberry pancakes, applesauce cup, 100 percent fruit punch, and a variety of milk.

Offered daily are a variety of cereal bars, a variety of cereal bowls, a variety of muffins, a variety of Pop-Tarts, and cinnamon goldfish crackers.

STAR – Regional Office of Education

Monday, Nov. 14-Egg and cheese bagel, juicy orange, and 100 percent apple juice.

Tuesday, Nov. 15-Froot Loops cereal bowl, string cheese, applesauce cup, and 100 percent orange juice.

Wednesday, Nov. 16-Pancakes and sausage with syrup, ripe banana, and 100 percent apple juice.

Thursday, Nov. 17-Egg and cheese biscuit, delicious whole apple, and 100 percent apple juice.

Friday, Nov. 18-Lucky Charms cereal bowl, cinnamon goldfish crackers, applesauce cup, and 100 percent orange-pineapple juice.

Low fat or fat free milk and a variety of fruits, and/or juices and vegetables offered daily with all meals.

Washington Academy

Monday, Nov. 14-Miniature French toast, chilled applesauce cups, 100 percent orange-pineapple juice, and a variety of milk.

Tuesday, Nov. 15-Miniature breakfast sandwich, chilled diced peaches, 100 percent grape juice, and a variety of milk.

Wednesday, Nov. 16-Strawberry yogurt and toast, ripe banana, 100 percent orange juice, and a variety of milk.

Thursday, Nov. 17-Blueberry muffin, seedless raisins, 100 percent apple juice, and a variety of milk.

Friday, Nov. 18-Cocoa Puffs cereal bowl, chilled applesauce cups, 100 percent orange-pineapple juice, and a variety of milk.

Lunch menus

Elementary schools

Monday, Nov. 14-Hamburger on a bun, twisted hot dog, hot turkey and cheese sandwich, steamed green beans, crispy romaine, fresh baby carrots, 100 percent orange-pineapple juice, diced pears, and a variety of milk.

Tuesday, Nov. 15-Spaghetti and meat sauce, pancakes and sausage with syrup, chef salad with dinner roll, steamed green peas, fresh baby carrots, cucumber slices, mixed fruit, 100 percent grape juice, and a variety of milk.

Wednesday, Nov. 16-Chicken drumstick, beef nachos, all American sub, steamed broccoli, crispy romaine, celery sticks, ripe banana, 100 percent orange juice, and a variety of milk.

Thursday, Nov. 17-Chicken nuggets with Fritos, hot meatball sub, cold ham and cheese sandwich, baked sweet potato fries, celery sticks, fresh baby carrots, juicy orange wedges, seedless raisins, and a variety of milk.

Friday, Nov. 18-Chicken patty sandwich, hot dog on a bun, fun on the run with yogurt, mashed potatoes and gravy, refried beans, crispy romaine, celery sticks, cinnamon apples slices, 100 percent orange-pineapple juice, and a variety of milk.

Offered daily are romaine lettuce greens, a choice of fruit and vegetable, juice, or a variety of milk.  

Middle Schools

Monday, Nov. 14-Spaghetti with meat sauce, BBQ chicken sandwich, cheesy breadsticks, cheeseburger, jalapeno cheeseburger, and tater tots.

Tuesday, Nov. 15-Baked ziti with roll, beef chili with roll, pancakes and sausage with syrup, grilled cheese sandwich, and tater tots.

Wednesday, Nov. 16-Beef Bahama burger, jalapeno cheeseburger, chicken drumstick, beef enchilada, cheeseburger, and sweet potato fries.

Thursday, Nov. 17-Macaroni and cheese, hamburger, chicken parmesan, hot meatball sub, cheeseburger, and potatoes and gravy.

Friday, Nov. 18-Beef soft shell taco, hot dog, BBQ pork rib sandwich, jalapeno cheeseburger, and tater tots.

Each day there is a different fruit and veggie offered along with a variety of pizza, beef nachos, tater tots, crinkle cut fries, cheeseburgers, chicken patty sandwich, spicy chicken patty, deli sandwiches, salads, subs and wraps, and a variety of milk.

High Schools

Monday, Nov. 14-Spaghetti with meat sauce, giant soft shell taco, cheesy breadsticks, cheeseburger, beef nachos, jalapeno cheeseburger, and tater tots.

Tuesday, Nov. 15-Baked ziti with roll, beef chili with crackers, pancakes and sausage with syrup, grilled cheese sandwich, Cajun beef burger, and red potatoes.

Wednesday, Nov. 16-Cheese quesadilla, beef Bahama burger, spaghetti with sauce and cheese, chicken drumstick, cheeseburger, sweet potato fries, and tater tots.

Thursday, Nov. 17-General Tso chicken bowl, hot meatball sub, chicken parmesan, macaroni and cheese, chicken soft taco, and potatoes and gravy.

Friday, Nov. 18-Beef nachos, beef soft shell taco, hot meatball sub, pepperoni pizza bun, jalapeno cheeseburger, and tater tots.

Each day there is a different fruit and veggie offered along with a variety of pizza, beef nachos, tater tots, crinkle cut fries, cheeseburgers, chicken patty sandwich, spicy chicken patty, deli sandwiches, salads, subs and wraps, and a variety of milk.

Camelot School

Monday, Nov. 14-Hamburger on a bun, twisted hot dog, hot turkey and cheese sandwich, steamed green beans, crispy romaine, fresh baby carrots, 100 percent orange-pineapple juice, diced pears, and a variety of milk.

Tuesday, Nov. 15-Spaghetti and meat sauce, pancakes and sausage with syrup, chef salad with dinner roll, steamed green peas, fresh baby carrots, cucumber slices, mixed fruit, 100 percent grape juice, and a variety of milk.

Wednesday, Nov. 16-Chicken drumstick, beef nachos, all American sub, steamed broccoli, crispy romaine, celery sticks, ripe banana, 100 percent orange juice, and a variety of milk.

Thursday, Nov. 17-Chicken nuggets with Fritos, hot meatball sub, cold ham and cheese sandwich, baked sweet potato fries, celery sticks, fresh baby carrots, juicy orange wedges, seedless raisins, and a variety of milk.

Friday, Nov. 18-Chicken patty sandwich, hot dog on a bun, fun on the run with yogurt, mashed potatoes and gravy, refried beans, crispy romaine, celery sticks, cinnamon apples slices, 100 percent orange-pineapple juice, and a variety of milk.

Vegetable options and a choice of a juice or a variety of milk are available daily.  

STAR – Regional Office of Education

Monday, Nov. 14-BBQ chicken sandwich, cheesy breadsticks with sauce, chef salad, and a garden salad wrap.

Tuesday, Nov. 15-Baked ziti with dinner roll, chicken patty sandwich, chicken Caesar wrap, and a garden salad.

Wednesday, Nov. 16-Bahama burger, beef enchilada, garden salad wrap, and chef salad.

Thursday, Nov. 17-Macaroni and cheese, hot meatball sub, southwest salad, and a garden salad.

Friday, Nov. 18-Beef soft shell tacos, BBQ pork rib sandwich, garden salad wrap, and classic club wrap.

Each day there are choices of vegetables and fruits to accompany the entre along with tater tots, juice, and a variety of milk.

Immanuel Lutheran

Monday, Nov. 14-Hamburger on a bun, twisted hot dog, hot turkey and cheese sandwich, steamed green beans, crispy romaine, fresh baby carrots, 100 percent orange-pineapple juice, diced pears, and a variety of milk.

Tuesday, Nov. 15-Spaghetti and meat sauce, pancakes and sausage with syrup, chef salad with dinner roll, steamed green peas, fresh baby carrots, cucumber slices, mixed fruit, 100 percent grape juice, and a variety of milk.

Wednesday, Nov. 16-Chicken drumstick, beef nachos, all American sub, steamed broccoli, crispy romaine, celery sticks, ripe banana, 100 percent orange juice, and a variety of milk.

Thursday, Nov. 17-Chicken nuggets with Fritos, hot meatball sub, cold ham and cheese sandwich, baked sweet potato fries, celery sticks, fresh baby carrots, juicy orange wedges, seedless raisins, and a variety of milk.

Friday, Nov. 18-Chicken patty sandwich, hot dog on a bun, fun on the run with yogurt, mashed potatoes and gravy, refried beans, crispy romaine, celery sticks, cinnamon apples slices, 100 percent orange-pineapple juice, and a variety of milk.

Each day there are also choices of vegetables and fruit to accompany the entre along with a choice of juice or a variety of milk.

Washington Academy

Monday, Nov. 14-Hamburger on a bun, twisted hot dog, hot turkey and cheese sandwich, steamed green beans, crispy romaine, fresh baby carrots, 100 percent orange-pineapple juice, diced pears, and a variety of milk.

Tuesday, Nov. 15-Spaghetti and meat sauce, pancakes and sausage with syrup, chef salad with dinner roll, steamed green peas, fresh baby carrots, cucumber slices, mixed fruit, 100 percent grape juice, and a variety of milk.

Wednesday, Nov. 16-Chicken drumstick, beef nachos, all American sub, steamed broccoli, crispy romaine, celery sticks, ripe banana, 100 percent orange juice, and a variety of milk.

Thursday, Nov. 17-Chicken nuggets with Fritos, hot meatball sub, cold ham and cheese sandwich, baked sweet potato fries, celery sticks, fresh baby carrots, juicy orange wedges, seedless raisins, and a variety of milk.

Friday, Nov. 18-Chicken patty sandwich, hot dog on a bun, fun on the run with yogurt, mashed potatoes and gravy, refried beans, crispy romaine, celery sticks, cinnamon apples slices, 100 percent orange-pineapple juice, and a variety of milk.

About Food Services

Sodexo, the district’s food service provider, prepares breakfast and lunch for students in Belvidere District 100.

If you have any questions regarding items on the menu or your child’s account balance, please contact Sodexo Food Service out of Chicago. They can be contacted by phone at: (847) 786-0892 or by email at: info@fftchicago.com.

Meal Prices

The meal prices for the 2016-2017 school year are as follows:

Elementary Schools

Elementary school breakfasts cost $1.70 per day or $8.50 per week.

Elementary school lunches cost $2.50 per day or $12.50 per week.

Middle Schools

Middle school breakfasts cost $1.95 per day or $9.75 per week.

Middle school lunches cost $2.80 per day or $14 per week.

High Schools

High school breakfasts cost $2 per day or $10 per week.

High school lunches cost $2.95 per day or $14.75 per week.

Parents Note

Elementary and middle school students who do not have sufficient funds available to cover the cost of a hot lunch will be provided a lunch with the minimum number of items required for a maximum of five times for elementary school students and three times for secondary school students during the school year.

I.D. Cards

Each student in grades kindergarten through 5th grade is assigned an I.D. number and bar code.

Elementary cards are maintained in the classroom.

Middle school and high school students will enter their pin number in a key pad device to access their lunch account.

If a student does not know his or her pin number, cashiers can access an account by student name.

Food Service Accounts and Payments

Parents may request a statement of their child’s account at any time by contacting the Food Service Office located at their child’s building.

Payments should be sent with the student and marked “Attention: Food Service.”

When sending payments, please note the parent’s name, the student’s name, address, and telephone number.

Checks and money orders should be made payable to the Belvidere CUSD #100.

Payments also can be made online through mySchoolBucks. Please allow 24 to 36 hours of posting of all food service payments made online.

The Belvidere School District 100 food service program is state and federally funded.

Sodexo complies with the state and federal regulations.

In accordance with federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability.

It is not the policy of Sodexo to extend credit for food items. Sufficient funds must be available when purchasing food items.

Health consciousness

Belvidere District 100 provides healthy meals to students due to their care for students’ health and wellness.

They share some of their tips on how students can stay healthy:

Why should children and adults eat more plant-based foods?

Plant based foods like fruits, vegetables, whole grains, and beans can provide a variety of color, texture, and taste to your plate, and are also packed with important nutrients to help prevent disease.

They each contribute important fiber to your daily diet which helps to fill you up and keep your digestive system healthy.

Eating plant-based foods has also been shown to reduce the risk for heart disease, high blood pressure, and some cancers.

In addition, the added vitamins and minerals in these foods can help keep you energized when properly added to a balanced daily meal plan.

Why do we struggle to get more plant-based foods into our diet?

For some people, it’s lack of familiarity and not understanding how to incorporate them into a daily diet routine.

Consider some of the tips below to help you add these nutrient-filled foods into your family’s meal plan.

There also are issues of availability in different seasons, as well as convenience. If fresh is not an option for your family, try frozen fruits and vegetables, canned fruits in natural juices, or low-sodium canned vegetables and beans as a healthy alternative.

How to build more plant-based foods into your menu

Adding more plant-based foods into your diet has never been easier.

With access to recipes on the internet, as well as cooking videos and volumes of educational information on how to cook plant-based foods, there really are no excuses for not adding them to your diet.

It may take a couple of weeks to build them into your weekly routine, but it’s the right thing to do for your health.

Try some of the following tips to get started:

Find recipes that interest your family.

Stock your freezer and pantry with frozen vegetables and fruits, as well as a variety of “low sodium” or “no salted added” vegetables and beans.

Stock your pantry with fruits packed in natural juices.

Make sure you fill half of your plate with fruits and vegetables.

Check out additional resources to help build plant based foods into your menus at: http://liftoffsplayground.com/parents.html; http://www.fruitsandveggiesmorematters.org/; and http://www.mondaycampaigns.org/campaigns/meatless-monday/.

The district’s food service facility prepares and serves some products which may contain ingredients identified as food allergens. For more information on food allergies, go to: http://www.foodallergy.org/.

Here is a recipe from District 100 that will help families get started in a healthier direction: baked sweet potato fries with garlic-lemon yogurt dipping sauce.

First, cut three sweet potatoes in half and cut each half into six wedges and place them in cold water.

Preheat the oven to 425 degrees.

Drain the potatoes and place them on a paper towel to absorb the water.

Spray baking sheet with oil and place the wedges on the baking sheet.

Drizzle the potatoes with one and a half tablespoons of olive oil and your desired amount of salt and pepper.

Mix potatoes so they are evenly coated with the mixture.

Place in the oven for 30 minutes or until the potatoes are cooked and crispy on the outside.

In a small bowl, mix one cup of plain, non fat yogurt, one teaspoon of garlic, one and a half tablespoons of lemon juice, one tablespoon of minced chives, and one tablespoon of minced parsley.

Serve with the wedges as a dipping sauce.

The Belvidere School District 100 also would like to remind the community of the November monthly observances in school, such as: National Peanut Butter Month, National Child Safety and Protection Month, Good Nutrition Month, Adopt a Senior Pet Month, Election Day on Nov. 8, and Veteran’s Day on Nov. 11.

 

 

 
 
 
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