Food Services at Pius X
Breakfast and Lunch Menus
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Monday, March 31: Breakfast: Grab and Go Breakfast; Lunch: Fiesta Chicken and Rice (35g) Black Bean and Corn Salsa (30g)
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Tuesday, April 1: Breakfast: Egg, Sausage, Cheese on a Biscuit (33g); Lunch: Hot Hoagie Melts (30g), Potato Wedges (19g), Green Beans (3g)
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Wednesday, April 2: Breakfast: Berry Parfait (39g); Lunch: Chili (25g), WGR Cinnamon Roll (33g), String Cheese (2g)
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Thursday, April 3: Breakfast: WGR Pancakes (26g); Lunch: Chicken Shawarma with WGR Flatbread (33g), Tzatziki Sauce (1g), Roasted Cauliflower (3g)
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Friday, April 4: Breakfast: WGR Scones (19g); Lunch: WGR Macaroni and Cheese (34g), Broccoli (3g) or Tuna Salad with Croissant (44g)
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Monday, April 7: Breakfast: Grab and Go Breakfast/No Hot Entrée; Lunch: Chicken Rice Bake (61g), Broccoli (3g), WGR Dinner Roll (20g)
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Tuesday, April 8: Breakfast: Breakfast Pizza (28g); Lunch: WG Spaghetti and Meatballs (21g), WGR Garlic Toast (12g), Green Beans (3g)
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Wednesday, April 9: Breakfast: French Toast Waffle Bake (40g); Lunch: Corn Puppies (35g), Seasoned Carrots (5g), Sweet Potato Fries (19g)
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Thursday, April 10: Breakfast: WGR Waffles (26g) Syrup; Lunch: Chicken Tenders (17g) and WGR Waffles (35g), Baked Apples (30g)
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Friday, April 11: Breakfast: WGR Cinnamon Rolls (33g); Lunch: Italian Dunkers (30g), Marinara Sauce Cup (7g), Spring Mix Veggies (4g)
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Monday, April 14: Breakfast: Grab and Go Breakfast/No Hot Entrée; Lunch: Chicken Fajita on WGR Tortilla (26g), Fixings Bar
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Tuesday, April 15: Breakfast: Egg, Sausage, Cheese on a Biscuit (33g); Lunch: Hamburger Patty on a WGR Bun (28g), French Fries (40g), Dilly Corn (3g)
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Wednesday, April 16: Breakfast: Smoothie (45g); Lunch: Meal in a Bowl (71g), WGR Dinner Roll (20g)
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Wednesday, April 23: Breakfast: Grab and Go/No Hot Entrée; Lunch: Beef/Bison Tacos with Cheese (20g), Shredded Lettuce (3g), Black Beans and Salsa (20g)
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Thursday, April 24: Breakfast in Commons: WGR Pancakes (26g) and Syrup; Lunch in Classroom: Crispy Chicken on WG Bun (45g), Emoji Potato Fries (40g)
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Friday, April 25: No School
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Monday, April 28: Breakfast: Grab and Go/No Hot Entrée; Lunch: Tangerine Chicken with Brown Rice (55g), Stir Fry Vegetables (5g)
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Tuesday, April 29: Breakfast: Breakfast Pizza (23g); Lunch: Meatball Sub Sandwich with Cheese (23g), Green Beans (3g)
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Wednesday, April 30: Breakfast: Berry Parfait (39g); Lunch: Chicken Alfredo Sauce with WGR Pasta (31g), Steamed Broccoli (3g), WGR Breadstick (16g)
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Thursday, May 1: Breakfast: WGR Pancakes and Sausage on a Stick (20g); Lunch: Cheesy Chili Rice Bowl (62g), Roasted Brussels Sprouts (8g), Dinner Roll (20g)
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Friday, May 2: Breakfast: WGR French Toast Sticks (57g); Lunch: Stuffed Crust Pizza (35g), Roasted Cauliflower and Broccoli (5g)
Daily Schedule
Monday Breakfast: 7:30am -10:15am
Tuesday – Friday Breakfast: 7-10am
Lunch: Served only 5a-5d
Snacks After School: 3:25pm-4
Menu Prices
Student Breakfast $2.25
Student Lunch $3.20
Adult Lunch $4.60
Ways to pay for meals
- Bring check/cash to school front office (include student ID#)
- Use the MySchoolBucks website (fee may apply)
- Use the MySchoolBuck app for smartphone (fee may apply)
Forms
Additional Resources
Contact Us
Carmen Goeden
Director of Nutrition Services
Office Hours: 6:30 a.m. – 3:00 p.m.
Phone: 402-488-0931 EXT. 56154
Mary King – Food Production Supervisor and Head Cook
Jeannie Woodrich – Bakery
Staff: Alice Arndt, Melissa Brox, Emily Broyles, Jasper Burress, Liz Dulas, Carrie Herrera, Cindy Kaminski, Mary King, Moira Koenig, Anne Munger, Morgan Schumacher, Sandy Wieser, Jeannie Woodrich
Mission Statement: The mission of the Food Services Department is to enhance and support the educational and student wellness goals of Pius X High School. In pursuit of this mission, the Food Services department is dedicated to offering nutritious and enjoyable meals while maintaining high quality food and food safety standards, fulfilling customer desires, partnering with the learning environment of Pius X.
It is the policy of the Nebraska Department of Education not to discriminate on the basis of sex, disability, race, color, religion, marital status, age, national origin, or genetic information in its educational programs, admission policies, employment, or other agency programs.
