Breakfast menus

Elementary schools

Monday, Nov. 7-Miniature chocolate chip French toast, chilled applesauce cups, 100 percent grape juice, and a variety of milk.

Tuesday, Nov. 8-Apple cinnamon muffin, seedless raisins, 100 percent orange juice, and a variety of milk.

Wednesday, Nov. 9-Miniature blueberry waffles, ripe banana, 100 percent apple juice, and a variety of milk.

Thursday, Nov. 10-Sausage breakfast pizza, chilled diced pears, 100 percent orange-pineapple juice, and a variety of milk.

Friday, Nov. 11-Scrambled eggs and toast, red delicious apple, 100 percent orange juice, and a variety of milk.

Middle Schools

Monday, Nov. 7-Egg and cheese biscuit, bagel with cream cheese, pancake on a stick, cinnamon apple slices, 100 percent orange-pineapple juice, and a variety of milk.

Tuesday, Nov. 8-Sausage biscuit, miniature chocolate chip French toast, seedless raisins, 100 percent orange juice, and a variety of milk.

Wednesday, Nov. 9-Miniature blueberry waffles, ham, egg, and cheese muffin, warm apple frudel, string cheese, ripe banana, pineapple tidbits, apple juice, and a variety of milk.

Thursday, Nov. 10-Egg and cheese muffin, toast and string cheese, pancakes and sausage with syrup, diced pears, 100 percent grape juice, and a variety of milk.

Friday, Nov. 11-Egg and cheese biscuit, yeast donut, hardboiled egg, toast with jelly, warm miniature cinnamon rolls, diced pears, cinnamon apple slices, 100 percent fruit punch, and a variety of milk.

High Schools

 Monday, Nov. 7-Egg and cheese biscuit, bagel with cream cheese, pancake on a stick, cinnamon apple slices, 100 percent orange-pineapple juice, and a variety of milk.

Tuesday, Nov. 8-Sausage biscuit, apple cinnamon muffin, miniature chocolate chip French toast, seedless raisins, 100 percent orange juice, and a variety of milk.

Wednesday, Nov. 9-Miniature blueberry waffles, ham, cheese, and egg muffin, warm apple frudel, string cheese, ripe banana, pineapple tidbits, 100 percent apple juice, and a variety of milk.

Thursday, Nov. 10-Egg and cheese muffin, toast and string cheese, pancakes and sausage with syrup, diced pears, 100 percent grape juice, and a variety of milk.

Friday, Nov. 11-Egg and cheese biscuit, yeast donut, hardboiled egg, toast with jelly, miniature cinnamon roll, diced pears, cinnamon apple slices, 100 percent fruit punch, and a variety of milk.

STAR – Regional Office of Education

Monday, Nov. 7-Bagel with cream cheese, cinnamon apple slices, and 100 percent orange-pineapple juice.

Tuesday, Nov. 8-Chocolate chip muffin, strawberry yogurt, seedless raisins, and 100 percent orange juice.

Wednesday, Nov. 9-Miniature blueberry waffles, pineapple tidbits, and 100 percent apple juice.

Thursday, Nov. 10-Egg and cheese bagel, diced pears, and 100 percent grape juice.

Friday, Nov. 11-Egg and cheese muffin, cinnamon goldfish crackers, applesauce cup, and 100 percent orange-pineapple juice.

Washington Academy

Monday, Nov. 7-Miniature chocolate chip French toast, chilled applesauce cups, 100 percent grape juice, and a variety of milk.

Tuesday, Nov. 8-Apple cinnamon muffin, seedless raisins, 100 percent orange juice, and a variety of milk.

Wednesday, Nov. 9-Miniature blueberry waffles, ripe banana, 100 percent apple juice, and a variety of milk.

Thursday, Nov. 10-Sausage breakfast pizza, chilled diced pears, 100 percent orange-pineapple juice, and a variety of milk.

Friday, Nov. 11-Scrambled eggs and toast, red delicious apple, 100 percent orange juice, and a variety of milk.

Lunch menus

Elementary schools

Monday, Nov. 7-Macaroni and cheese, chicken nuggets with a cookie, chef salad with a dinner roll, crispy romaine, fresh baby carrots, cinnamon applesauce, 100 percent grape juice, and a variety of milk.

Tuesday, Nov. 8-Beef nachos, hot ham and cheese sandwich, fun on the run with yogurt, baked potato wedges, steamed green beans, vegetarian beans, cucumber slices, fresh baby carrots, diced peaches, raisins, and a variety of milk.

Wednesday, Nov. 9-Hamburger on a bun, pepperoni pizza, all American sub, baked sweet potato fries, crispy romaine, celery sticks, ripe banana, 100 percent apple juice, and a variety of milk.

Thursday, Nov. 10-Miniature corn dogs, chickey-cheeze-its nachos, sunbutter and jelly sandwich, steamed carrots, celery sticks, mixed dried fruit, 100 percent orange-pineapple juice, and a variety of milk.

Friday, Nov. 11-Cheese stuffed crust pizza, BBQ pork riblet sandwich, sunbutter and jelly sandwich, baked tater tots, steamed green beans, crispy romaine, celery sticks, dried cranberries, 100 percent orange 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. 7-Beef nachos, chicken burrito, jalapeno cheeseburger, spaghetti and meat sauce, chicken nuggets and Fritos, and tater tots.

Tuesday, Nov. 8-Beef enchiladas, miniature cheese ravioli with dinner roll, beef nachos with jalapeno cheese sauce, grilled cheese sandwich, fun on the run, and potato wedges.

Wednesday, Nov. 9-Cheesy breadsticks, mashed potato bowl, chicken parmesan sliders, sweet and sour chicken, beef burrito, fun on the run, tater tots, and sweet potato fries.

Thursday, Nov. 10-Baked cheese lasagna, beef nachos, miniature corn dogs, hamburger, cheeseburger, and potatoes and gravy.

Friday, Nov. 11-Chicken buffalo burger, BBQ pork rib sandwich, beef nachos with jalapeno cheese, baked potato with chili, 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. 7-Spaghetti and meat sauce, chicken nuggets and Fritos, grilled cheese sandwich, cheeseburger, and tater tots.

Tuesday, Nov. 8-Miniature cheese ravioli served with a roll, beef nachos, taco beef soft shell, hamburger, fun on the run, and potato wedges.

Wednesday, Nov. 9-Chicken parmesan sliders, mashed potato bowl, jalapeno cheeseburger, fun on the run, and sweet potato fries.

Thursday, Nov. 10-Chicky Cheez-Its nachos, miniature corn dogs, baked cheese lasagna, hamburger, and tater tots.

Friday, Nov. 11-Buffalo chicken sandwich, BBQ pork rib sandwich, baked potato with chili, grilled cheese 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.

Camelot School

Monday, Nov. 7-Macaroni and cheese, chicken nuggets with a cookie, chef salad with a dinner roll, crispy romaine, fresh baby carrots, cinnamon applesauce, 100 percent grape juice, and a variety of milk.

Tuesday, Nov. 8-Beef nachos, hot ham and cheese sandwich, fun on the run with yogurt, baked potato wedges, steamed green beans, vegetarian beans, cucumber slices, fresh baby carrots, diced peaches, raisins, and a variety of milk.

Wednesday, Nov. 9-Hamburger on a bun, pepperoni pizza, all American sub, baked sweet potato fries, crispy romaine, celery sticks, ripe banana, 100 percent apple juice, and a variety of milk.

Thursday, Nov. 10-Miniature corn dogs, chickey-cheeze-its nachos, sunbutter and jelly sandwich, steamed carrots, celery sticks, mixed dried fruit, 100 percent orange-pineapple juice, and a variety of milk.

Friday, Nov. 11-Cheese stuffed crust pizza, BBQ pork riblet sandwich, sunbutter and jelly sandwich, baked tater tots, steamed green beans, crispy romaine, celery sticks, dried cranberries, 100 percent orange 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. 7-Chicken nuggets with Fritos, spaghetti and meat sauce, garden salad, and classic club wrap.

Tuesday, Nov. 8-Miniature cheese ravioli with roll, spicy chicken patty sandwich, garden salad wrap, and chef salad.

Wednesday, Nov. 9-Mashed potato bowl, cheeseburger on a bun, all American sub, and garden salad.

Thursday, Nov. 10-Miniature corn dogs, baked cheese lasagna, fiesta salad, and garden salad wrap.

Friday, Nov. 11-BBQ pork riblet sandwich, baked potato topped with chili, fiesta salad, and garden salad.

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. 7-Macaroni and cheese, chicken nuggets with a cookie, chef salad with a dinner roll, crispy romaine, fresh baby carrots, cinnamon applesauce, 100 percent grape juice, and a variety of milk.

Tuesday, Nov. 8-Beef nachos, hot ham and cheese sandwich, fun on the run with yogurt, baked potato wedges, steamed green beans, vegetarian beans, cucumber slices, fresh baby carrots, diced peaches, raisins, and a variety of milk.

Wednesday, Nov. 9-Hamburger on a bun, pepperoni pizza, all American sub, baked sweet potato fries, crispy romaine, celery sticks, ripe banana, 100 percent apple juice, and a variety of milk.

Thursday, Nov. 10-Miniature corn dogs, chickey-cheeze-its nachos, sunbutter and jelly sandwich, steamed carrots, celery sticks, mixed dried fruit, 100 percent orange-pineapple juice, and a variety of milk.

Friday, Nov. 11-Cheese stuffed crust pizza, BBQ pork riblet sandwich, sunbutter and jelly sandwich, baked tater tots, steamed green beans, crispy romaine, celery sticks, dried cranberries, 100 percent orange 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. 7-Macaroni and cheese, chicken nuggets with a cookie, chef salad with a dinner roll, crispy romaine, fresh baby carrots, cinnamon applesauce, 100 percent grape juice, and a variety of milk.

Tuesday, Nov. 8-Beef nachos, hot ham and cheese sandwich, fun on the run with yogurt, baked potato wedges, steamed green beans, vegetarian beans, cucumber slices, fresh baby carrots, diced peaches, raisins, and a variety of milk.

Wednesday, Nov. 9-Hamburger on a bun, pepperoni pizza, all American sub, baked sweet potato fries, crispy romaine, celery sticks, ripe banana, 100 percent apple juice, and a variety of milk.

Thursday, Nov. 10-Miniature corn dogs, chickey-cheeze-its nachos, sunbutter and jelly sandwich, steamed carrots, celery sticks, mixed dried fruit, 100 percent orange-pineapple juice, and a variety of milk.

Friday, Nov. 11-Cheese stuffed crust pizza, BBQ pork riblet sandwich, sunbutter and jelly sandwich, baked tater tots, steamed green beans, crispy romaine, celery sticks, dried cranberries, 100 percent orange 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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