Healthy Tips Spring into Shape. Getting fit requires taking baby steps. For many, the first step is the hardest. Once you take that first step to be active, you will start to feel good about your physical health and well-being. If you make small changes each day, you will be on track to meet your goals. Push yourself, but make it fun. Stick to activities that you know and feel good doing. Remember that you want to move at a good speed. A brisk walk will help to clear your mind while you enjoy the spring weather. Don’t forget to partner with a friend or family member. You can help each other stay motivated.

Did you know? Amazing facts about dried fruit • A ¼ cup of most dried fruit is a source of potassium.• Potassium is a mineral that helps your brain tell your muscles when to move. Potassium also helps keep a healthy blood pressure. • Buy dried fruit without added sugar. They are already sweet.• Freeze dried fruit before chopping. They will be less sticky and easier to chop.• Mix your favorite dried fruits with nuts or whole grain cereal to make your own “trail mix.” Enjoy as an on-the-go snack.

The Child Nutrition Services Dept. can be reached at (408) 223-4500, Mon-Fri, 7:30am -4:00pm

MENU KEY (V) Vegetarian

(C) Chicken (B) Beef (P) Pork

(T) Turkey

Monday Lunes

Tuesday Martes

Wednesday Miercoles

Thursday Jueves

Friday Viernes

Week One Will begin on the following weeks:

April 9 April 30 May 21 June 11

Ranchero Tornados &

Homemade Salsa (B)

Stuffed Pizza Croissant (V)

Chicken Nuggets & Oven Fries (C)

General Tso’s Chicken Rice Bowl

(C)

Pepperjack Mini Cheeseburgers (B)

Stromboli (T)

Cheese Pizza Pie (V)

Taco Nada (V or T)

Harvest Chicken Salad (C)

Szechuan Chicken Rice Bowl (C)

Bean & Cheese Burrito (V)

Jr. High Hamburger (B)

Beef Saimin Soup (B)

Brunch for Lunch (T)

Crispy Chicken Sandwich (C)

Week Two Will begin on the following weeks:

April 16 May 7 May 29 (Tues)

Salisbury Steak, Mashed Potatoes &

Gravy (B)

Taco Nada (V or T)

Wild Mike’s Cheese Pizza (V)

Teriyaki Beef Blasters, Eggroll &

Rice (B)

Sriracha Chicken Sliders (C)

All Beef Pretzel Dog (B)

Chicken Cheesesteak (C)

BBQ Rib Sandwich (B)

Popcorn Chicken Salad (C)

Sweet & Sour Chicken Rice Bowl

(C)

Beef Taco Stick (B)

Chicken Nuggets & Oven Fries (C)

Manager’s Choice

Cheese Pizza Pie (V)

Jr. High Hamburger (B)

Week Three Will begin on the following weeks:

April 23 May 14 June 4

BBQ Chicken, Corn & Aloha Roll (C)

Double Dogs (C)

Crispy Chicken Sandwich (C)

Szechuan Chicken Rice Bowl (C)

Pepperjack Mini Cheeseburgers (B)

Cheese Pizza Pie (V)

Cheese Lasagna & Garlic Bread (V)

Beef Taco Stick (B)

Strawberry Spinach Chicken Salad (C)

Lemongrass Chicken Rice Bowl

(C)

Macho Chili Cheese Burrito (B)

BBQ Rib Sandwich (B)

Grilled Cheese & Tomato Soup (V)

Cheese Pizza Sliders (V)

Sriracha Chicken Nuggets & Fries

(C)

CHABOYA & QUIMBY SPRING LUNCH MENU 2017-18

Tropical Fruit & Nut Mix Makes 5 servings. ¾ cup per serving. Total time: 25 minutes Ingredients: 1 tablespoon butter ¼ cup honey* 1 teaspoon almond or coconut extract 1 teaspoon ground cinnamon 2 cups old fashioned oats Nonstick cooking spray ½ cup sliced almonds ¾ cup dried tropical fruit bits ½ cup banana chips ¼ cup raisins

Instructions 1. Preheat oven to 350 F.2. Melt butter in a medium saucepan. Add honey, extract, and cinnamon and mix well. Stir in oats. 3. Transfer to a baking sheet coated with nonstickcooking spray Spread mixture into a 1-inch thick layer. 4. Bake for 10 minutes, stirring once. Stir in almonds and bake for 5 to 10 minutes more. 5. Remove from oven and add in dried fruit. Letcool completely and serve. *Do not give honey to children under the age of one.

Nutrition information per serving: Calories 384, Carbohydrate 62 g, Dietary Fiber 7 g, Protein 9 g, Total Fat 13 g, Saturated Fat 4 g, Trans Fat 0 g, Cholesterol 6 mg, Sodium 67 mg.

Adapted from: Network for a Healthy California, 2007.

Available choices to go with your lunch entree: Non-Fat Chocolate Milk 1% Low-Fat White Milk Variety of Seasonal Fruits & Vegetables Whole Grain Snacks

Important dates to remember: Special Treat on: Apr 20 & May 4 March 30 – April 6 – Spring Break May 28 – Memorial Day Holiday June 14 – Last Day of School

Rethink Your Drink

Have ready-to-go containers filled with water or healthy drinks available in the refrigerator.

For CalFresh information, call 1-877-847-3663. Visit www.CaChampionsForChange.net for healthy tips. This institution is an equal opportunity provider and employer. Menu is subject to change without notice.

Paperless Meal Applications

Apply online anytime for Free & Reduced Price Meals at www.heartlandapps.com

Pay Online for School Meals Everyone Loves a Line that Moves! Parents are encouraged to prepay for meals. Parents can make a pre-payment safely & securely at: www.myschoolbucks.com. Students who have pre-payed in advance can transact up to 7 seconds faster at the serving line than those who pay cash or check for their meals, giving kids time to eat with friends. View purchases. set up low balance warnings & more with your free account. CNS will also accept cash or check at your child’s school. Please note: No credit is extended at the middle schools.

What Makes a Complete Lunch?

USDA requires that a student select a minimum of 3 different components: Fruit, Vegetable, Protein, Grain, Milk

A COMPLETE LUNCH MUST INCLUDE A ½ CUP OF FRUIT OR VEGETABLE

End of Year Reminders Account balances, positive or negative, will carry over to the next school year. Are you moving out of the district or need a balance returned? Please contact the CNS office for more information.

Student favorites served daily in addition to the featured entrees listed: Berry Yogurt Parfait (V), Deli Sandwich (V or T), Mini Corn Dogs (C), and Big Daddy Pizza(V or T)

A La Carte Menu Fruit Juice $0.75 Milk $0.75 Water 16.9oz $0.75 Fruit Roll-Ups $0.75 Pop-Tarts $0.75 Whole Grain Snacks $0.75 Whole Grain Desserts $0.75 Seasonal Fruit Cup $1.00 Frozen Novelties $1.00 Breakfast Entrees $1.75 Izze Beverages $1.50 Switch Smoothies $1.50 Lunch Entrees $2.50