MENUBREAKFAST

NOVEMBER2017

PUMPKINHARVEST of the MONTH Provided by

served with:

Cereal& Cinnamon

Toast

Yogurt& Cinnamon

Toast

Seasonal fruit of the day, apple juice or orange juice,

and choice of milk

Texas Breakfast Two-Step (Donut Holes

& Chicken)

OR

served with:

Cereal& Toast

with jelly

Yogurt& Toast

with jelly

Seasonal fruit of the day, apple juice or orange juice,

and choice of milk

Homemade Cinnamon Roll

OR

served with:

Cereal& Toast

with jelly

Yogurt& Toast

with jelly

Seasonal fruit of the day, apple juice or orange juice,

and choice of milk

Glazed Donut

OR

served with:

Cereal& Toast

with jelly

Yogurt& Toast

with jelly

Seasonal fruit of the day, apple juice or orange juice,

and choice of milk

Sausage, Egg, & Cheese Croissant

OR

served with:

Cereal& Toast

with jelly

Yogurt& Toast

with jelly

Seasonal fruit of the day, apple juice or orange juice,

and choice of milk

Red, White, & Blue Funnel Cake

OR

served with:

Cereal& Cinnamon

Toast

Yogurt& Cinnamon

Toast

Seasonal fruit of the day, apple juice or orange juice,

and choice of milk

Fruit & Yogurt Parfait

with granola

OR

served with:

Cereal& Toast

with jelly

Yogurt& Toast

with jelly

Seasonal fruit of the day, apple juice or orange juice,

and choice of milk

Cheesy Scrambled Eggs & Tater Tots with

Toast

OR

served with:

Cereal& Toast

with jelly

Yogurt& Toast

with jelly

Seasonal fruit of the day, apple juice or orange juice,

and choice of milk

BreakfastPizza

OR

served with:

Cereal& Toast

with jelly

Yogurt& Toast

with jelly

Seasonal fruit of the day, apple juice or orange juice,

and choice of milk

Honey Chicken Biscuit

OR

served with:

Cereal& Toast

with jelly

Yogurt& Toast

with jelly

Seasonal fruit of the day, apple juice or orange juice,

and choice of milk

French Toast Stickswith Sausage

OR

served with:

Cereal& Cinnamon

Toast

Yogurt& Cinnamon

Toast

Seasonal fruit of the day, apple juice or orange juice,

and choice of milk

Scrambled Eggs & Pancake

( platter )

OR

served with:

Cereal& Toast

with jelly

Yogurt& Toast

with jelly

Seasonal fruit of the day, apple juice or orange juice,

and choice of milk

Honey Bun

OR

served with:

Cereal& Toast

with jelly

Yogurt& Toast

with jelly

Seasonal fruit of the day, apple juice or orange juice,

and choice of milk

Pancake & Sausage on a Stick

OR

served with:

Cereal& Cinnamon

Toast

Yogurt& Cinnamon

Toast

Seasonal fruit of the day, apple juice or orange juice,

and choice of milk

Texas Breakfast Two-Step (Donut Holes

& Chicken)

OR

served with:

Cereal& Toast

with jelly

Yogurt& Toast

with jelly

Seasonal fruit of the day, apple juice or orange juice,

and choice of milk

Homemade Cinnamon Roll

OR

[ District Holiday ]

Thanksgiving Break

[ District Holiday ]

Thanksgiving Break

[ District Holiday ]

Thanksgiving Break

[ District Holiday ]

Thanksgiving Break

[ District Holiday ]

Thanksgiving Break

MENUBREAKFAST

3

MONDAY WEDNESDAYTUESDAY THURSDAY FRIDAY

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2017

Student PricesDaily.........................................$1.25Daily (Reduced) ................ $0.30Weekly (Reduced) ..............$1.50

Adult PricesDaily......................................... $1.75

NOVEMBER

Menu subject to change based on availability. Assorted items are available at à la carte prices. Kindergarten students may either be served a daily lunch entrée of their choosing (complete with assorted side dishes), or request to be served a Salad Entrée instead (available everyday). Lunch entrée offerings will always include at least one vegetarian option to choose from. Students will be offered milk with their lunch selections. All meals served by Fort Bend ISD are nut cautious and pork-free. Breakfast Meal Calories: Minimum 450 calories, Maximum 500 calories. For more information, contact the Fort Bend ISD Child Nutrition Office. Phone: (281) 634-1855 Online: www.fortbendisd.com/childnutrition

13 1514 16 17

27 28

served with:

Cereal& Toast

with jelly

Yogurt& Toast

with jelly

Seasonal fruit of the day, apple juice or orange juice,

and choice of milk

Pancakeswith Sausage

OR

served with:

Cereal& Toast

with jelly

Yogurt& Toast

with jelly

Seasonal fruit of the day, apple juice or orange juice,

and choice of milk

Scrambled Eggs & French Toast Sticks

( platter )

OR

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1 2

29 30

HARVEST of the MONTH- Pumpkin

[ 1 ] The pumpkin that holds the title of heaviest pumpkin in the Guinness

Book of World Records weighed 2,624 pounds! [ 2 ] On average, pumpkins

each contain about 300 seeds. [ 3 ] The U.S.A. produces more than 1.5 billion pounds of pumpkins every year! [ 4 ] Pumpkins were first grown in Central America. [ 5 ] The tradition of pumpkin

carving originated in Ireland.

BREAKFAST QUIZ // ANSWERS

As we express our gratitude, we

must never forget that the highest

appreciation is not to utter words, but to l ive by them.

-John F. Kennedy

Spiced Pumpkin BiscuitsIngredients:

9 ounces all-purpose flour (about 2 cups)2 1/2 teaspoons baking powder

1 1/4 teaspoons pumpkin pie spice1/2 teaspoon salt

5 tablespoons chilled butter, cut into small pieces1/3 cup fat-free buttermilk3/4 cup canned pumpkin

3 tablespoons honey

Directions: Preheat oven to 400 degrees Fahrenheit.

Weigh or lightly spoon flour into dry measuring cups and level with a knife. Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse

meal. Chill 10 minutes.Combine buttermilk and honey, stirring with a whisk until well blended; add

canned pumpkin. Add buttermilk mixture to flour mixture; stir just until moist.

Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2 inch thick) 9 x 5- inch rectangle; dust top of dough with

flour. Fold dough crosswise into thirds, and gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with

parchment paper. Bake at 400 degrees Fahrenheit for 14 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

2

HARVEST of the MONTH // PUMPKIN

1 The World Record for Heaviest Pumpkin is held by Mathias Willemijns for his pumpkin weighing

pounds!

2 On average, pumpkins each contain about seeds!

3 The United States produces more than pounds of pumpkins every year. That’s a lot of pumpkins!

4 Pumpkins were first grown where?

5 The tradition of pumpkin carving originated in , where they used to carve faces into

turnips as part of the festival Samhain.

BREAKFAST QUIZWake up and test your knowledge of this month’s

featured produce by answering the questions below. Answers inside.

HARVEST of the MONTH

Pumpkins are in season in Texas during the months of

September- November. When selecting a pumpkin, choose

medium-sized pumpkins that are firm and brightly colored.

Mini pumpkins are more rich and sweet in flavor while large

pumpkins are best for decor.Houston

FBISD is an equal opportunity employer.

Fort Bend Independent School DistrictChild Nutrition Department

555 Julie Rivers DriveSugar Land, Texas 77478

(281) 634-1855www.FortBendISD.com

Uvalde

Plains