School Menus

February 2018 Breakfast Text Menu-Opens in Word

February 2018 Lunch Text Menu-Opens in Word

February 2018 Dinner Text Menu-Opens in Word

February 2018 Breakfast Picture Menu

February 2018 Breakfast Picture Menu

February 2018 Lunch Picture Menu

February 2018 Lunch Picture Menu

February 2018 Dinner Picture Menu

February 2018 Dinner Picture Menu

February 2018 Nutritional News

February 13……Birthday Dinner
February 16……Professional Development Day
February 19……Presidents Day (no school)

Recipe for February is; Heart Healthy Carrot Muffins
“These muffins are made with flaxseed meal and soy milk, no added fats and plenty of fiber”

¾ cup unbleached flour
¾ cup whole wheat pastry flour
¾ cup oat bran
¾ cup flax seed meal
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt (optional)
2 teaspoons cinnamon
1 ½ cups carrots, shredded
½ cup raisins (optional)
1 cup nuts, chopped (optional)
¾ cup soymilk
2 eggs, beaten
1 teaspoon vanilla

Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt (if desired), and cinnamon into a large bowl.  Stir in carrots, raisins (if desired) and nuts (if desired).  Combine milk, beaten eggs, and vanilla.
Pour liquid ingredients into dry ingredients, stir until ingredients are moistened.  Do not over mix.  Fill muffin cups ¾ full.  Bake at 350 degrees for 15-20 minutes.  Per muffin: calories 144…Total fat 5.3g…Sodium 177.5mg…Carb 22.6g…Sugars 11.5g

February is Healthy Heart Month

Most people eat much more sodium (salt) than they need. This can lead to health problems like high blood pressure. To lower the amount of sodium in your diet, follow these tips when you go food shopping:
• Choose fresh instead of processed foods whenever possible.
• Use the Nutrition Facts label to check the amount of sodium.  Look for foods with 5% daily value or less.
• Look for foods labeled “low sodium,” “reduced sodium,” or “no salt added.”
Take the list below with you the next time you go food shopping.

Veggies and Fruits
Any fresh fruits, like apples, oranges, or bananas, Any fresh vegetables, like spinach, carrots, or broccoli, Frozen vegetables without added sauce, Canned vegetables that are low in sodium or have no salt added, Low sodium vegetable juice, Frozen or dried fruit (unsweetened), Canned fruit (packed in water or 100% juice, not syrup)

Breads, Cereals, and Grains
Rice or pasta, Unsweetened oatmeal, Unsalted popcorn

Meats, Nuts, and Beans
Fish or shellfish, Chicken or turkey breast without skin, Lean cuts of beef or pork, Unsalted nuts and seeds, Dried peas and beans, Canned beans labeled “no salt added” or “low sodium”, Eggs

Dairy Products
Fat-free or low-fat (1%) milk, Fat-free or low-fat yogurt, Low- or reduced-sodium cheese (like natural Swiss cheese), Soymilk with added calcium

Dressings, Oils, and Condiments
Unsalted margarine and spreads (soft, tub, or liquid) with no trans fats, Vegetable oils (canola, olive, peanut, or sesame), Sodium-free, light mayonnaise and salad dressing, Low-sodium or “no salt added” ketchup, Vinegar

Herbs, spices, or salt-free seasoning blends, Chopped vegetables, like garlic, onions, and peppers, Lemons and limes, Ginger

School year 2017-2018 Breakfast and Lunch Prices
Elementary Students–$2.35
Middle and High School Students–$2.55
Breakfast All reduced PK-12 =FREE
Lunch Reduced price=.40 (PK-5=FREE)

For more information about your child’s school lunch program, please visit the USDA at

KIDS EAT FREE ALL SUMMER LONG-For more information visit!

Kids Food Finder

Ella Walker, Food Service Manager

USDA is an equal opportunity provider and employer.
The Colorado School for the Deaf and the Blind and its Board are committed to providing a safe learning and work environment where all members of the school community are treated with dignity and respect. CSDB does not discriminate on the basis of disability, race, color, sex, sexual orientation, national origin, religion, age, or veteran status. Accordingly, no otherwise qualified student, employee, applicant for employment or member of the public shall be excluded from participation in, be denied the benefits of, or be subjected to unlawful discrimination, harassment, or unwelcome behavior under any CSDB program or activity on the basis of disability, race, color, sex, sexual orientation, national origin, religion, age, or veteran status.  The following persons are designated to handle inquiries regarding this policy:  Chelle Lutz, Human Resources Manager (employee complaints) /Jon Vigne, Director of Special Education (student/parent/public complaints) at CSDB, 33 N. Institute Street, Colorado Springs, CO  80903 (Phone:  719-578-2100 / Fax: 719-578-2239). *Nondiscrimination in relation to genetic information is applicable to employment only.