Pauls Valley schools
Breakfast: Texas cinnamon toast, bacon.
Lunch: Steak fingers, mashed potatoes, gravy, carrots, hot roll.
Breakfast: Scrambled egg, toast, jelly.
Lunch: Hot ham and cheese, ranch beans, pickle, peaches, chocolate cake.
Breakfast: Pancake on a stick, syrup.
Lunch: Mac and cheese, little smokies, green beans, rolls, Jell-O with fruit.
Breakfast: Cereal, toast, jelly.
Lunch: Soft chicken taco, refried beans, salsa, Mexican rice, lettuce, tomato, apricots.
Breakfast: Biscuits and gravy, sausage.
Lunch: Charburger, French fries, lettuce, tomato, pickles, pudding with topping.
Breakfast: Biscuits and gravy or jelly.
Lunch: Stuffed crust pepperoni pizza, tossed salad or corn, apple wedges with caramel dip.
Breakfast: Oatmeal or cereal and cinnamon toast.
Lunch: Corn dog, tater tots, baked beans, pineapple tidbits.
Breakfast: Breakfast bar with egg, ham and cheese, toast.
Lunch: Grilled cheese sandwich, vegetable beef soup, diced pears, chocolate chip cookie.
Breakfast: Waffle sticks, peanut butter, syrup.
Lunch: Spaghetti and meat sauce, tossed salad or green beans, garlic bread, strawberry cobbler.
Breakfast: Blueberry muffin, fruit flavored yogurt.
Lunch: Hamburger, lettuce, tomato, potato wedges, baked beans, orange wedges.
Breakfast: French toast sticks.
Lunch: Pizza pockets, mixed vegetables, tossed salad, orange smile.
Breakfast: Pancake on a stick.
Lunch: Chicken nuggets, green beans, tossed salad, roll, pineapple.
Breakfast: Blueberry muffin.
Lunch: Pinto beans with ham, spinach, tomato spoon relish, cornbread, apricot cobbler.
Breakfast: Sausage and biscuit.
Lunch: Hamburger, tater tots, lettuce, tomato, pickle, ice cream.
Breakfast: Breakfast pizza.
Lunch: Pigs in a blanket, baked beans, tossed salad, applesauce.
Most school breakfasts served with juice and milk. Most school lunches served with milk.
Monday, Nov. 2
Mexican beef casserole, cream style corn, pinto beans or refried beans, tortilla chips, apricot halves.
Tuesday, Nov. 3
Chicken pot pie, vegetables in pie, broccoli with cheese sauce, whole wheat roll, double orange gelatin.
Wednesday, Nov. 4
BBQ beef on bun, Waldorf medley, potato salad, strawberry fluff or gelatin.
Thursday, Nov. 5
Glazed ham, candied yams, green beans, white dinner roll, peach cobbler.
Friday, Nov. 6
Hearty chicken soup/vegetables, English peas, crackers, apple crisp.
Senior menus may change. Milk or buttermilk served at every meal.