Meal Planning

Recommended Menu Structuring

Lunch/Dinner

• Protein and Starch (Might be combined in casserole dish or sandwich)
• Vegetable or Fruit
• Optional but recommended-Bread, Dessert, Drink

Breakfast

• Protein
• Starch
• Fruit
• Optional but recommended-Eggs, Juice and/or Milk

Approximate Serving Sizes

9×13 Pans/Half Hotel Pan

• Vegetables/Fruit: 12-15 people
• Starch: 10-12 people
• Casserole: 10-12 people

Per Piece Items

• Larger Protein (ex-chicken breasts, etc): 1 per person
• Smaller Protein (ex-fried chicken, wings, hot dogs, etc): 2-3 per person
• Breakfast Protein (ex-sausage, bacon, etc): 2-3 per person
• Rolls/Bread: 1 per person, 2 if smaller
• Desserts: 1 per person, 2 if smaller

Drinks

• 12 servings per gallon

Recent Menus

Spark some ideas or avoid duplicating recent menus by scrolling through the most recent menus that other groups have provided.