SCHOOL MEALS MENU

20 April

Breakfast
A loaf with butter and salted salmon
A boiled egg
Buckwheat porridge with chickpeas and butter
Tea with sugar and lemon
 
2nd breakfast
Yogurt
Cheese
Bread rings
 
Lunch
Salad "Cabbage with Corn"
Noodle soup with meatballs and greens
Roast
Boiled broccoli
Cranberry compote
Bread (or croutons)
 
Afternoon snack
Juice
Cherry pie
 
Dinner
Fruits (apples, oranges)
Cottage cheese with condensed milk
Dried fruit drink
Bread

21 April

Breakfast
Bread with butter and jam
Milk porridge with butter
Chicory drink with milk
 
2nd breakfast
Katyk
Banana
Corn flatbread
 
Lunch
Salad (salmon fillet, boiled potatoes, boiled egg, fresh cucumber, fresh tomato, greens, dressing)
Potato soup with lentils and meatballs with greens
Poultry fillet skewers with sweet pepper
Boiled pasta (from hard wheat spaghetti)
Fresh apple compote
Bread (or croutons)
 
Afternoon snack
Boiled milk
Coconut cake
 
Dinner
Fresh cucumber
Fish baked in omelette
Potato puree
Compote
Bread

22 April

Breakfast
Bread with butter
Omelette with green peas
Semi-sweet tea with milk
 
2nd breakfast
Acidophilin
Kiwi
Bread rings
 
Lunch
Salad (cabbage, radishes, cucumbers, herbs, vegetable oil, salt)
Borscht with meatballs and sour cream with greens
Cutlets with vegetables (beans)
Rice 
Compote from dried apricots
Bread (or croutons)
 
Afternoon snack
Drink from apples and cherries
Cupcake
 
Dinner  
Salad from fresh tomatoes and cucumbers
Meat dumplings with butter
Compote from red currant
Bread

23 April

Breakfast
Crostini with cheese
Casserole (semolina) with fresh fruit (apples) and apricot sauce
Cocoa with milk
 
2nd breakfast
Juice
Apple
Rye flatbread
 
Lunch
Salad (sweet pepper, beans, tomatoes., oil plant., greens, salt)
Soup buckwheat with meatballs with greens
Turkey meatballs baked with butter
Baked potatoes with cheese
Rosehip drink
Bread (or croutons)
 
Afternoon snack
Raisin compote
Pizza
 
Dinner
Vegetable marinade with tomato
Fish quiche
Lemon drink
Bread

24 April

Breakfast
Bread with butter
Fruit salad (oranges, apples, bananas, sugar)
Cottage cheese casserole with jam
Semi-sweet tea
 
2nd breakfast
Kissel
Orange
Bread rings
 
Lunch
Sauerkraut salad with cranberries (sauerkraut, green onions, cranberries, vegetable oil)
Vegetable soup with bulgur and meatballs with greens
Buckwheat with beef
Sea buckthorn compote
Bread (or croutons)
 
Afternoon snack
Boiled milk
Pastry
 
Dinner
Beetroot salad with apples
Cutlets with vegetables (cauliflower)
Boiled pasta (made from hard spaghetti wheat)
Cherry and gooseberry compote
Bread

27 April

Breakfast
Loaf with butter and salted salmon
Boiled egg
Spelt porridge
Tea with sugar and lemon
 
2nd breakfast
Ryazhenka
Cheese
Flax flatbread
 
Lunch
Vinaigrette with beans (boiled beetroot, pickled cucumbers, boiled potatoes, boiled carrots, red beans, onions, vegetable oil, and salt)
Fresh cabbage soup with potatoes and meatballs with sour cream and herbs
Chicken breast baked with cheese and vegetables (boiled broccoli)
Boiled rice
Cherry compote
Bread (or croutons)
 
Afternoon snack
Juice
Pastry 
 
Dinner
Apples baked with nuts and prunes
Dumplings
Rosehip drink
Bread

28 April

Breakfast
Bread with butter and jam
Milk porridge made from couscous
Chicory with milk
 
2nd breakfast
Kefir
Banana
Rye flatbread
 
Lunch
Salad (tomatoes, cucumbers, green onions, bell peppers, cheese, olives, vegetable oil, lime acid, sugar, salt)
Pickle with meatballs with sour cream and herbs
Lasagna with Bechamel sauce
Dried apricot compote
Bread (or croutons)
 
Afternoon snack
Boiled milk
Pie with cottage cheese
 
Dinner
Seaweed salad with tomatoes
Squid and fish patties with butter
Boiled potatoes with butter
Fresh apple compote
Bread

29 April

Breakfast
Bread with butter
Omelette with cheese and butter
Semi-sweet tea with milk
 
2nd breakfast
Acidophilin
Orange
Flax flatbread
 
Lunch
Vegetable salad with apples (boiled potatoes, cucumbers, apples, green peas, vegetable oil, and herbs)
Borscht with cabbage and potatoes with meatballs and sour cream with herbs
Cutlet with vegetables (canned corn)
Buckwheat porridge
Sea buckthorn compote
Bread (or croutons)
 
Afternoon snack
Prune drink
Bun
 
Dinner
Salad (squid, sweet pepper, green onions, cucumbers, cabbage, vegetable oil, salt)
Liver pancakes with sour cream and tomato sauce
Legume puree
Apple and gooseberry compote
Bread

30 April

Breakfast
Crostini with cheese
Milk soup with pasta (ptitim)
Semi-sweet cocoa with milk
 
2nd breakfast
Juice
Apple
Rye flatbread
 
Lunch
Salad of fresh tomatoes
Puree soup with legumes with meatballs with greens
Cabbage rolls with meat and rice with sauce, sour cream with tomato
Compote 
Bread (or croutons)
 
Afternoon snack
Compote of raisins
Pie with beef
 
Dinner
Caviar carrot
Fish strips baked with vegetables (green beans)
Wheat porridge
Citrus drink
Bread

1 May

Breakfast
Bread with butter
Fruit (apples, oranges)
Cottage cheese pudding with sour cream sauce
Semi-sweet tea
 
2nd breakfast
Kissel
Kiwi
Flax flatbread
 
Lunch
Radish salad with cucumbers and eggs
Fish soup with herbs
Stewed beef with prunes
Boiled cauliflower
Baked potatoes
Red currant compote
Bread (or croutons)
 
Afternoon snack
Boiled milk
Muffin
 
Dinner
Salad (boiled beetroot, pickled cucumbers, onions, vegetable oil, salt)
Pasta and poultry fillet in creamy sauce
Dried fruit drink
Bread