Food Services

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 –







Free and Reduced Lunch Form

More Than A Meal

Even though breakfast and lunch will be free from now on we still need the Free and Reduced lunch form because this is how we base our activities fees for all students. 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.

Ordering Lunch


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.

Meal Pricing

Did you hear the news! All breakfast and lunch meals will be free for all students from now on, thanks to our Governor Michelle Lujan Grisham! Read all about it here!

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.

Healthy Eating

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)


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 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.