Lincoln Pius X Catholic High School

Food Services at Pius X

Breakfast and Lunch Menus

  • Thursday, February 9: Breakfast: WG Egg & Cheese Burrito; Lunch: Sloppy Joes on a WG Bun(26g), Smiley Fries(40g), Baked Beans(20g)

  • Friday, February 10: Breakfast: Overnight Oats and Berries; Lunch: WG Cheese Filled Italian Dunkers w/ Marinara Sauce Cup(60g), Roasted Carrots(3g)

  • Monday, February 13: Breakfast: Grab and Go Breakfast; Lunch: Soft Shell Beef Tacos with cheese(20g), Refried Beans(22g), Shredded Romaine(3g)

  • Tuesday, February 14: Valentine’s day - Breakfast: Pancake and Berry Parfaits; Lunch: Chicken Nuggets and dipping sauce(8g), WG Waffles Sticks(36g), Hot Cinnamon Apples(29g)

  • Wednesday, February 15: Breakfast: Egg, Sausage, & Cheese on WG Biscuit

  • Thursday, February 16: Breakfast: WG French Toast Sticks with Syrup

  • Tuesday, February 21: Mardi Gras - Breakfast: Grab and Go Breakfast; Lunch: Chicken Tender Wrap with Cheese and Romaine (34g), French Fries(20g), Green Beans (4g)

  • Wednesday, February 22: ASH WEDNESDAY - Breakfast: Baked Chocolate Chip Oatmeal; Lunch: Bean and Cheese Burritos(51g) Fiesta Corn(15g) (*No SAS in observance of Ash Wednesday fasting*)

  • Thursday, February 23: Breakfast: Hash brown Breakfast Casserole with WG Biscuit; Lunch: Crispy Chicken Sandwich(45g), Roasted Potatoes(33g), Persian Carrots(3g)

  • Monday, February 27: Breakfast: Grab and Go Breakfast; Lunch: Rotini Pasta w/ Marinara Meat Sauce(37g), WG Breadsticks(20g), Kale Salad(8g)

  • Tuesday, February 28: Breakfast: Ham Toasties; Lunch: Fiestadas (39g), Corn and Green Bean Casserole(19g)

  • Wednesday, March 1: Breakfast: WG Egg and Cheese Tornados(23g); Lunch: Meal in A Bowl(71g), WG Dinner Roll(20g)

  • Thursday, March 2: Breakfast: WG French Toast Bites(28g); Lunch: Meatball Sub Sandwich with cheese(29g), Roasted Cauliflower and Chickpeas(5g)

  • Friday, March 3: Breakfast: Yogurt Parfaits with Berries and Granola(13g); Lunch: Pizza Crunchers(21g) Tossed Romaine Salad(3g)

  • Monday, March 6: National Breakfast Week: WG Fruit Pastry(36g); Lunch: BBQ Pork Sandwich(26g), Seasoned Sweet Potatoes(24g), Baked Beans(15g) or WG Pretzel(30g) & Fruit Plate with Chocolate Espresso Bean Dip(20g)

  • Tuesday, March 7: National Breakfast Week: Berry Smoothies and Muffins(30g); Lunch: French Toast Sticks(25g), Hash brown Patty(15g), Sausage Links

  • Wednesday, March 8: National Breakfast Week: WG Mini Maple Waffles(15g) with Syrup; Lunch: Beef Tacos with Cheese(20g) Shredded Romaine(3g), Refried Beans(18g)

  • Thursday, March 9: National Breakfast Week: WG Ham and Cheese Bar(8g); Lunch: Grilled Chicken Sandwich(26g), Potato Wedges(15g), Three Bean Salad(16g)

  • Wednesday, March 15: Breakfast: Grab and Go Breakfast/No Hot Entrée; Lunch: Seasoned Gyro Meat(8g), WG Pita Bread(41g), Tzatziki Sauce;

  • Thursday, March 16: Breakfast: WG Egg and Cheese Tornados(24g); Lunch: Irish Casserole(21g), Green Beans(3g), WG Dinner Roll(20g)

  • Friday, March 17: St. Patrick’s Day Breakfast: Lucky Irish Pancakes(58g); Lunch: Stuffed Crust Cheese Pizza(40g), Spring Mix Vegetables(3g)

  • Monday, March 20: Breakfast: Grab and Go Breakfast/ No Hot Entrée; Lunch: Chicken Popper Mac and Cheese bowl(33g), Roasted Brussel Sprouts(8g), WG Dinner Roll(20g)

  • Tuesday, March 21: Breakfast: Breakfast Burrito(17g); Lunch: Chili(25g), WG Cinnamon Roll(33g), String Cheese

  • Wednesday, March 22: Breakfast: Hash brown Breakfast Casserole(15g) WG Biscuit(30g); Lunch: Hamburger Patty on WG Bun(26g), French Fries(20g), Sweet Corn(15g)

  • Thursday, March 23: Breakfast: WG Apple Churros(27g); Lunch: Chicken & Spinach Cheesy Pasta(23g) Cauliflower, WG Dinner Roll(20g)

  • Friday, March 24: Breakfast: Bolt Breakfast Cookie(43g) and Yogurt; Lunch: Quesadilla(48g) or Tuna Salad with WG Croissant(34g), Romaine Tossed Salad(3g)

  • Monday, March 27: Breakfast: Grab and Go /No Hot Entrée; Lunch: Chicken Fajita bowl(24g), Cilantro Lime Rice(22g), Broccoli(3g)

  • Tuesday, March 28: Breakfast: WG Cinnamon Rolls(33g); Lunch: Rotini and Meat Marinara Sauce with Mozzarella Cheese(38g), Italian Vegetables(3g), WG Dinner Roll(20g)

  • Wednesday, March 29: Breakfast: Egg, Sausage, Biscuit Sandwich(33g); Lunch: WG Pizza Grilled Cheese Sandwich(26g), Roasted Green Beans and Mushrooms(16g)

  • Thursday, March 30: Breakfast: Breakfast Burrito(28g); Lunch: Meatballs with Gravy(8g), Mashed Potatoes(18g), Corn(16g), WG Dinner Rolls(20g)

  • Friday, March 31: Breakfast: Baked Oatmeal(32g); Lunch: Bean and Cheese Nachos(44g), Shredded Romaine, Fresh Pico de Gallo(3g)

Ways to pay for meals

  1. Bring check/cash to school front office (include student ID#)
  2. Use the MySchoolBucks website (fee may apply)
  3. Use the MySchoolBuck app for smartphone (fee may apply)

Contact Us

Carmen GoedenCarmen 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

Deb Blaser – Bakery/Cashier Services Supervisor

Staff: Alice Arndt, Theresa Groathouse, Carrie Herrera, Cindy Kaminski, Ryan Seib, Jeannie Woodrich, Elizabeth Dulas, Jennifer Davis, Jim Scdoris, Melissa Brox, Sandy Wieser

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.

Pius X

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