Lunch Schedule

January 2019

  • GS Meal: Cheese tortellini w/alfredo sauce & broccoli
  • HS Meal: Beef polish w/fries & carrots
  • GS Meal: Cheese quesadilla, spanish rice w/black beans & corn
  • HS Meal: Chicken quesadilla dinner
  • HS Meal: Same as GS
  • GS Meal: Beef "Crunchers" (flour tortilla folded over a corn tortilla, beef & cheese)
  • HS Meal: KFC Bowls
  • GS Meal: All beef hotdog, fries & carrots w/ranch cup
  • GS Meal: Cheese pizza & cookie
  • HS Meal: Calzone Day!
  • HS Meal: Same as GS
  • GS Meal: French toast, bacon & peaches
  • HS Meal: Taco Salad
  • PiE Tuesday
  • GS Meal: Spaghetti & meatball dinner
  • GS Meal: Chicken strips, mixed vegetables w/tater tots
  • HS Meal: Cheeseburger, tater tots & mixed vegetables
  • HS Meal: Pulled pork sandwich, cheesy potatoes & glazed carrots
  • GS Meal: Cheeseburger, tater tots & mixed vegetables
  • GS Meal: Bowtie pasta in meatsauce, green beans & garlic bread
  • HS Meal: Chicken Alfredo w/mushrooms & peas
  • HS Meal: same as GS
  • GS Meal: Greek chicken, roasted potatoes & broccoli
  • GS Meal: Hard shell beef taco dinner
  • HS Meal: Same as GS
  • HS Meal: turkey club w/potato chips & carrots
  • GS Meal: Sloppy Jo sandwich, mac & cheese & fresh carrots
  • HS Meal: Calzone Day!
  • GS Meal: Homemade cheese pizza & cookie
  • HS Meal: CC pancakes
  • GS Meal: Plain pancakes, bacon & applesauce
  • GS Meal: All beef hotdog, pretzels & carrots
  • HS Meal: Lasagna dinner, garlic bread & green beans
  • HS Meal: Same as GS
  • GS Meal: Nacho Plate dinner
  • GS Meal: Chicken strips, mixed vegetables & crinkle fries
  • HS Meal: Loaded baked potato


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 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.


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



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.