Breakfast and Lunch Menus
National School Lunch Program
The NSLP is a federally assisted meal program operating in public and nonprofit private schools. It was established under the Richard B. Russell National School Lunch Act, signed into Law by President Harry Truman in 1946. We will also be following guidelines for smart snacks in schools.
Food Service Coordinator: Procopio Padilla – firstname.lastname@example.org
Free and Reduced Lunch Form
If your income changes at any time during the year, please feel free to a reapply for free or reduced lunch. Email the application to Pro Padilla
ALL MENUS SUBJECT TO CHANGE
This institution is an equal opportunity provider and employer.
Students who want school lunch will order in the morning during announcements. If students are late getting to school they will need to notify the front office that they need lunch.
Lunch Fees & Paying for Lunch
If you are full pay or reduced we ask that you please pay in a timely manner. You can call the business office (505-830-3150), or pay online through PayPal, there is a link on our website just look for the fork, plate and knife toward the bottom of the page, click that link and fill out the form.
Breakfast (full pay): $
Lunch (full pay): $3.60 per meal
Keeping Food Safe
Make sure to wash your hands before you handle or eat any food. Wash your hands with soap and water for at least 20 seconds.
In accordance with the Federal Nutrition Guidelines, all of us (especially our children) should be eating at least 5-9 servings of fruits and vegetables a day.
Nutritious items to include: The following is a list of suggested snacks that meet the USDA Smart snack nutrition guidelines.
FRESH RAW FRUIT cut up and ready to serve
Grapes, apples, oranges, bananas, watermelon, strawberries, pineapple, applesauce (no sugar added, no added flavor)
VEGETABLES cut up and ready to serve
Carrots, zucchini sticks, cucumber rings, bell pepper slices, broccoli trees, celery sticks (stuffed with cream cheese or peanut butter), cherry or grape tomatoes with low fat yogurt dip.
WATER is the perfect drink for the hot, dry climate of Albuquerque!
Low-fat or fat-free milk, or soy milk (no flavored drinks please, too much sugar)
WHOLE GRAIN BREAD/ CRACKERS
Mini bagels, pretzels, rice cakes, pita bread with low-fat filling
Low fat string cheese, cheese slices, nuts, trial mix
Basic guidelines on food and drink to AVOID!
- High fat foods (more than 8 grams of fat per serving)
- Trans fats (i.e. partially hydrogenated oils)
- Overly processed foods and food products
- High sugar foods (foods with more than 12 grams of sugar per serving)
- High sugar drinks (soda and juice drinks: Tampico, Hawaiian punch, Capri Sun and Sunny D are high in sugar and calories and contain little or no juice)
SPECIFICALLY AVOID: candy, fruit rollups, cookies, snack cakes, chips, cheese puffs, and flavored drinks/juice; also avoid sport drinks as they have lots of unneeded sugar and calories.
ONE SIMPLE CHOICE
One simple change will make a difference for your health! You can do it and help your kids do it as well!
- Eat all the foods you enjoy—but the key is to do it in smaller quantities, moderation and balance!
- Don’t equate “healthy” with “tasteless,” always incorporate high-flavor add-ons to jazz up veggies, like sauteing with olive oil and garlic, or spraying them with olive oil before throwing them in an oven with salt, pepper, and garlic powder.
- Your biggest meal should be around noon when your digestion is at its peak and you can feed your body when it actually needs fuel, emphasize protein and greens
- Eating the rainbow will supply your body with a range of disease-fighting phytonutrients, and will naturally fill you up to help you cut back on unhealthy foods.
- There are two ways you can think about 80/20 eating. One: eat healthy 80% of the time and save 20% for splurges.