Week 6 • October 26–30
Halloween Barn Bash
Breakfast, lunch, afternoon snack, and a carry-friendly take-home snack for all three centers.
Kitchen production plan • enrollment verified October 23
Center portions for October 26–30
Blanco71 children for breakfast and both snacks • 49 lunch portions • 40 children ages 2–5 for Monday cooking class
Hilby61 children for breakfast and both snacks • 52 lunch portions • 31 children ages 2–5 for Monday cooking class
Hitchcock39 children for breakfast and both snacks • 39 lunch portions • 19 children ages 2–5 for Monday cooking class
Infants follow their individual feeding plan and developmental readiness. These are production counts, not approved shopping quantities. Pantry counts, approved products, allergies, measured yields, and physical label review remain required.
20 menu items
Monday
Tuesday
Lunch
Bean & Cheese Burritos with Mexican Rice
Soft bean and cheese burrito with mild Mexican rice.
View recipe
Snack
Chef-made Lunchable (in a nacho boat)
Portioned for age; individual dietary plans apply.
View recipe
Wednesday
Breakfast
French Toast Strips
Costco buttermilk bread French toast cut into bite-size pieces.
View recipe
Lunch
Just Bare Chicken Nuggets & Tater Tots
Just Bare chicken chunks, tater tots and corn.
View recipe
Thursday
Breakfast
Scrambled Eggs, Hash Browns and Fresh Fruit
Portioned for age; individual dietary plans apply.
View recipe
To-Go Snack
Chocolate Hazelnut Mini Beignets
Contains hazelnut (tree nut). Individual allergy alternatives apply.
View recipeFriday
Lunch
Mummy Dogs with Tater Tots and Peas
Crescent-dough mummy dogs with tater tots and peas.
View recipe
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