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Food Court Menu

April 14, 2014

FOOD COURT, College Center,
2nd Floor       

Did you know? Simply to Go products with a bar code work with MyFitnessPal!              

Week of April 14 - 18, 2014
Monday - Thursday:
7:30 a.m. - 8:30 p.m.

Friday:
7:30 a.m. - 2:30 p.m.

BREAKFAST: Burrito with potatoes and coffee.

SIMPLY TO GO

Salads: Chicken Caesar and popcorn chicken salads.

Snacks: Fruit cup; veggie cup; pita and hummus; red, white and blue yogurt parfait; strawberry banana parfait; pudding cup; pepperoni and cheese; grapes; jello.

Sandwiches: Peanut butter and jelly; chicken Caesar wrap; turkey and cheddar on a kaiser; ham and cheddar on a kaiser; roasted asparagus and beef; chicken salad on white bread.

Cups: Tuna salad; chicken salad; egg salad.

Bakery Rack: Bagels; muffins; donuts; rice crispy treats; brownies; cupcakes; large cookies.

LUNCH

Monday:  Potato, bacon & cheese and mushroom barley soups; macaroni and cheese; chicken Alfredo with bread stick and veggie; veggie lo-mein; *taco salad in a tortilla bowl with beef and toppings; *crispy chicken BBQ ranch salad; eggplant Milanese sandwich; Greek chicken souvlaki sandwich.

Tuesday:  Chicken rice and vegetarian tortellini soups; macaroni and cheese; beef lasagna with garlic stick and veggie; Asian roasted asparagus with rice and veggie; beef chimichanga with chips and salsa; hot dog bar with all the toppings; eggplant Milanese sandwich; Greek chicken souvlaki sandwich .

Wednesday:  Chicken tchoupitoula and garden spinach soups; macaroni and cheese; pepper jack breaded chicken with potatoes and veggie; sautéed gnocchi with plum tomato, bread stick and veggie; chicken cheese enchilada with chips and salsa; *chicken quesadilla; eggplant Milanese sandwich; Greek chicken souvlaki sandwich.

Thursday:  Chicken noodle and split pea soups; macaroni and cheese; baked stuffed pork chop with potatoes and veggie; teriyaki cashew tofu with rice and veggie; *taco salad in a tortilla bowl with beef and toppings; *cavatelli pasta carbonara with balsamic grilled bay scallops served on garlic toast; eggplant Milanese sandwich; Greek chicken souvlaki sandwich.

Friday:  New England clam chowder and cream of mushroom soups; macaroni and cheese; roasted Caribbean jerk chicken and fiesta rice; baked cheese ravioli with bread stick and veggie; beef and bean enchilada with chips and salsa; brownie and ice cream bar; eggplant Milanese sandwich; Greek chicken souvlaki sandwich. 

DINNER

Monday:  Southwest rotisserie chicken with roasted potatoes and veggie; *taco salad in a tortilla bowl with beef and toppings; macaroni and cheese.   

Tuesday:  Baked penne carbonara with chicken, veggie and bread; beef chimichanga with chips and salsa; macaroni and cheese.

Wednesday:  Beef stroganoff with noodles and veggie; chicken cheese enchilada with chips and salsa; macaroni and cheese.

Thursday:  Roasted turkey with filling, corn and gravy; *taco salad in a tortilla bowl with beef and toppings; macaroni and cheese.

*Protein can be replaced with roasted tempeh.

 

 

 

 

 

 


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