Lunch Schedule

February 2018

Sun Mon Tue Wed Thu Fri Sat
1
  • GS: Cheese Tortellini w/alfredo sauce & roasted broccoli
  • HS: Beef Polish w/fries & carrots
  • Bistro: Teriyaki Salmon over stir fry noodles & whole green beans
2
  • GS: Chicken strips, mixed vegetables & cookie
  • HS: CALZONE DAY!
3
4
5
  • GS: Waffles, sausage links & peaches
  • HS: Same as GS
6
  • GS: Sloppy Jo sandwich, green beans & pretzels
  • HS: Italian beef sandwich & fries
  • PiE Tuesday
7
  • GS: Grilled 3 cheese sandwich on 9 grain bread w/potato salad & fruit
  • HS: Cheeseburger, tater tots & mixed vegetables
8
  • GS: All beef hotdogs w/fries & carrots w/ranch cup
  • HS: Pulled pork sandwich, au gratin potatoes & glazed carrots
  • Bistro: Pasta Premavera
9
  • GS: Homemade cheese pizza & cookie
  • HS: Rib sandwich w/tater tots & celery
10
11
12
  • GS: French toast sticks, bacon & peaches
  • HS: Same as GS
13
  • GS: Chicken drumstick, roasted potatoes & green beans
  • HS: Taco salads
14
  • GS: Beef "Crunchers", spanish rice & corn
  • HS: Same as GS
15
  • GS: Buttered egg noodles w/pamesan cheese & chicken w/fruit
  • HS: KFC bowls
16
  • GS: Bowtie pasta, meat sauce & green beans & garlic bread
  • HS: Chicken Alfredo w/mushroom & peas
17
18
19
20
  • GS: Pulled pork sandwich, mac & cheese, peas & carrots
  • HS: Meatball sandwich, broccoli & fries
  • PiE Tuesday
21
  • GS: Hard shell taco dinner
  • HS: Soft or hard shell taco dinner
22
  • GS: Orange chicken over brown rice & broccoli
  • HS: Turkey club w/potato chips & fresh carrots
23
  • GS: Homemade pizza & cookie
  • HS: CALZONE DAY!
24
25
26
  • GS: Plain pancakes, bacon & applesauce
  • HS: CC Pancakes
27
  • GS: Chicken strips, mixed vegetables w/crinkle fries
  • HS: Same as GS
28

CAFETERIA

Timothy partners with the Country House restaurant to give our students a quality dining experience every day.  The Country House, located in Alsip, IL began school food service programs in 2001 and has been in business for over 30 years. Head Chef Paul Boundas cooks all of the food from scratch. With the help of Timothy kitchen staff, all foods served to students are the highest quality with an emphasis on nutrition.

Timothy’s Middle school and high school students have a choice of the day’s special or à la carte items that include a pasta bar, hot sandwiches, wraps, soups and salads. Grade school students have two entree offerings, sure to please even the most discerning palate. Country House also provides our Tuesday PiE lunch.

If your student has dietary restrictions or if you have questions and concerns, please contact John Bakalis of Country House at john.bakalis@gmail.com or 312-497-4036.

Mealtime Online

Timothy’s cafeteria uses Mealtime — an online hot lunch purchasing system where you can add funds to your student’s account cafeteria account. (Students may also take a check to school and purchase lunch tickets payable to: Country House Restaurants.) If you plan to use cafeteria services you will need to set-up an account for your student (unless you have one from last year) even if you do not use the Mealtime online service. Mealtime will send you an email when your child has a low amount in their account and you can monitor what your child is eating.

Allergy Management

If your student has food allergies and must keep medication on-hand at school (or if you would like to make the staff aware of any allergies) please complete the required allergy form.

À LA CARTE MENU

Daily Special (larger portions) 4.05
Grade Schol Special 3.95
Bistro Meal 4.95
Milk/Lemonade 1.50
Bottled Water 1.25
Gatorade 1.75
Bottled Juice 2.00
Parfaits 2.75
Homemade Muffin 1.00
Fresh baked cookie .75
Bagel w/cream cheese 1.75
Fresh Fruit .75
Fresh Fruit Cup 1.75
Italian Sub Sandwich 3.25
PB&J 1.25

 

 

 

Specialty Salad 3.50
Pasta 3.50
Soup 2.00
Hot Dog 2.00
Hamburger 3.00
Cheeseburger 3.25
French Fries 2.00
Pizza 2.75
Chicken Strips 3.50
Faculty Discounts
Meal 3.25
Pasta 3.00
Deluxe Salad 3.25
Soup 1.50

 

HEALTHFUL FOOD AND BEVERAGE OPTIONS FOR SCHOOL FUNCTIONS

At any school function during school hours of 8a.m. to 3p.m. (parties, celebrations, meetings, etc.) healthful food options should be made available to promote student wellness. Examples of nutritious foods and beverages that are consistent with the Dietary Guidelines for Americans are listed below. (All food preparation needs to be commercially prepared and packaged. i.e. – Carrot sticks may not be prepared at home, but purchased as a veggie platter, etc.)

  • Raw vegetable sticks/slices (commercially prepared)
  • Fresh fruit or fruit salad (either whole pieces or commercially sliced/prewashed)
  • Frozen 100% juice fruit pops • Dried fruits with no added sugar – raisins, apricots, cranberries, etc.
  • Single serving applesauce or canned fruit in juice
  • Lean meats and reduced fat cheese sandwiches
  • Rold Gold Pretzels or crackers (Ritz, Triscuits, Wheat Thins, Honey Maid Graham crackers, Teddy Grahams are allergy conscious brands as well as trans fat free)
  • Popcorn
  • Tortilla chips with salsa
  • Yogurt with no added sugars or artificial sweeteners
  • Milk or milk products (string cheese, cheese cubes, cottage cheese) made with real cheese

*Low-fat products should only be ones that are not produced with added sugars, artificial sweeteners, or added chemicals.

This list is not all inclusive and is meant only to provide parents and school staff with guidance for healthier food and beverage choices. Not all food and beverage items on this list will necessarily meet district nutrient standards listed as products vary in sugar, fat and calorie content from brand to brand. However, all of the items in the list are believed to be consistent with the intent of the wellness policy to promote student health and reduce childhood obesity.

*Manufacturers can change ingredients and practices at any time, without notice. AT ALL TIMES, LABELS MUST BE READ to check both ingredients and statements regarding cross-contamination (i.e., “may contain” statements) before a student with food allergies consumes a product. Following these “Guidelines for Distribution of Food during School Hours”, the teacher must communicate to all parents in the classroom in advance when any food is to be distributed to students. This communication must include the specific food and manufacturer and the date that the food will be distributed so that parents can make an informed decision about whether the food is safe for their student or provide a safe alternative.