SFSP SAMPLE COLD-HOT LUNCH MENU - 5 DAY

Agreement #________ Contact Name and E-mail____________________________________________________________________________________________________________

SFSP Lunch: Minimum Meal Pattern - 8 fl. oz. Fluid Milk, c. Vegetables/Fruits/Juice (from two items) (juice may contribute half of the V/F portion size requirement), one
serving Grains/Breads, and 2 oz. Meat/Meat Alternate.
Complete Milk Information Chart. Enter N/A for flavors not offered. If same choices offered every day, enter SAME for each menu. If choices change with menus, enter each
choice offered.
Milk Choices
Only one fat content required for
SFSP Lunch (low fat content suggested)
Components
Week 1
Meat/Meat
Alternate

nd

2 Meat/Meat
Alternate
(If planned)

Grains/Breads

Menu Item Name

& Info
Item
Portion size or oz.
Contribution in
oz.*
Item

Contribution in
oz.*
Item
pasta & rice in cups

2 Grains/Breads
(If planned)

White

Chocolate

Strawberry

Other (specify)

Day 1

Day 2

Day 3

Day 4

Day 5

Cheddar Cheese
Stick/Peanut Butter

Hot Crispy Chicken

Sandwich

Ham & American Cheese

Wrap

Hot Pepperoni Pizza

Tuna or Chicken Salad Pita

Pocket (USDA F-08 or E-05)

1 oz./2 TBSP

3 oz. Chicken (CN)

1.5 oz./1 oz.

5 oz.

cup=2 oz. M/MA

2 M/MA

2 M/MA

2 M/MA

2 M/MA (CN)

2 M/MA

Soft Pretzel

WG Hamburger Bun

WG Tortilla Wrap

Pizza

Large Pita

2 oz.

1.8 oz.

1.8 oz.

2 G/B (CN)

1.5 oz.

Fresh Broccoli Florets

Garden Salad

Baby Carrots

Cucumber Coins

Garden Salad

cup

cup

3/8 cup (1.6 oz. wt.)

cup

cup

Red Apple

Raisins

Fruit Cocktail

Diced Pears

Fresh Plum

cup

cup

cup

cup

cup

Fat-free
8 fl. oz.

Portion size or oz.

Portion in oz. Ckd

nd

Flavor
Fat content(s)
Portion in fl. oz.

Item
Portion in oz. Ckd
pasta & rice in cups

Vegetables/Fruits/
Juice
Vegetables/
Fruits/Juice
nd

Vegetables/
Fruits/Juice
(Optional)
Other
Foods/Condiments
rd

Item
Portion in cups
Item
Portion in cups
Item

Lettuce & Tomato

Portion in cups
Item
Portion size

cup
Light Ranch Dressing

Light Salad Dressing

Light Ranch Dressing

Light Ranch Dressing

Light Salad Dressing

1 TBSP

1 TBSP

cup, 1 TBSP

1 TBSP

1 TBSP

FDACS, SFSP Sample Cold-Hot Lunch Menu, 5 Day, Rev. 3/2013

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SFSP SAMPLE COLD-HOT LUNCH MENU - 5 DAY

Components
Week 2
Meat/Meat
Alternate

2nd Meat/Meat
Alternate
(If planned)

Grains/Breads

Menu Item Name

& Info
Item
Portion size or oz.
Contribution in
oz.*
Item

Contribution in
oz.*
Item
pasta & rice in cups

2 Grains/Breads
(If planned)

Day 7

Day 8

Day 9

Day 10

Low-fat Yogurt/Peanut
Butter

Hot Cheeseburger on Bun

Southwest Wrap
(Black Beans/Cheddar)

Hot Pepperoni Pizza

Chicken Bacon Ranch

Sandwich

4 oz. or cup/2 TBSP

2 oz. cooked beef patty/

oz. cheese slice

cup/1 oz.

5 oz.

3 oz. deli chicken

2 M/MA

2 M/MA

2 M/MA

2 M/MA (CN)

2 M/MA

Blueberry Muffin

WG Hamburger Bun

WG Tortilla Wrap

Pizza Crust

WG Hamburger Bun

1.8 oz. (1 G/B)

1.8 oz.

1.8 oz.

2 G/B

1.8 oz.

Fresh Cauliflower

Baby Carrots

Salsa

Green Salad

Fresh Broccoli Florets

cup

3/8 cup (1.6 oz. wt.)

cup

cup

cup

Orange Slices

Fresh Banana Half

Green & Purple Grapes

Strawberry Cup

Pineapple

cup

cup

cup

cup

cup

Portion size or oz.

Portion in oz. Ckd

nd

Day 6

Item
Portion in oz. Ckd
pasta & rice in cups

Vegetables/Fruits/
Juice
2nd Vegetables/

Fruits/Juice
Vegetables/
Fruits/Juice
(Optional)
Other
Foods/Condiments
rd

Item
Portion in cups
Item
Portion in cups
Item
Portion in cups
Item
Portion size

Lettuce & Tomato

Lettuce & Tomato

cup

cup

Light Ranch Dressing

Light Ranch
Dressing/Ketchup

Light Sour Cream

Light Salad Dressing

Bacon, Light Ranch Dressing

1 TBSP

1 TBSP/1 packet

1 TBSP

1 TBSP

1 slice, 1 TBSP

Note: *Contribution in oz. is the cooked amount. i.e., cup cooked dry beans or 1.34 oz. raw ground beef yields 1 oz. cooked beef and each provides 1 oz. M/MA. Add
additional menu item pages as needed.
1

Please use specific product weights in comparison with the USDA Grains/Breads Instruction Chart.

FDACS, SFSP Sample Cold-Hot Lunch Menu, 5 Day, Rev. 3/2013

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