Lunch Schedule

December 2018

SunMonTueWedThuFriSat
1
2
3
  • HS: Same as GS
  • GS Meal: Waffles, bacon & applesauce
4
  • PiE Tuesday
  • GS Meal: Grilled 3 cheese sandwich on white bread w/cookie
  • HS Meal: Taco Salad
5
  • HS Meal: Baked Potato Bar
  • GS Meal: Chicken Strips, mixed vegetables w/tater tots
6
  • GS Meal: Buttered egg noodles w/parmesan cheese & chicken w/fruit
  • HS Meal: Chicken burrito w/refried beans & rice
7
  • HS Meal: Calzone Day!
8
9
10
  • HS Meal: Gyrose w/fries
  • GS Meal: Chicken Alfredo w/noodles & broccoli
11
  • GS Meal: Spaghetti & meatballs w/garlic bread & mixed vegetables
  • HS Meal: Chicken Parmesan Dinner
12
  • GS Meal: Nacho plate
  • HS Meal: Same as GS
13
  • HS Meal: All beef polish
  • GS Meal: All beef hotdog, w/fries & baby carrots
14
  • HS Meal: Buttered egg noodles w/parmesan cheese & chicken w/fruit
  • GS Meal: Cheeseburger sliders, cheesy rice & green beans
15
16
17
  • GS Meal: French toast, bacon & peaches
  • HS Meal: Same as GS
18
  • GS Meal: Chicken drumsticks, roasted potatoes & green beans
  • HS Meal: Cheeseburger, fries & baby carrots
  • PiE Tuesday
19
  • GS Meal: Cheese quesadillas, spanish rice, black beans & corn
  • HS Meal: Chicken Quesadillas
20
  • HS Meal: Same as GS
  • GS Meal: Chicken strips, tater tots & mixed vegetables
21
22
23
24
25
26
27
28
29
30
31

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.

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. We are asking that each child is registered on Mealtime (ALL KIDS) and there is money on your student’s MS & HS accounts.

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.