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Health and Wellness Center

Food Pantry Menu Ideas

Breakfast Ideas

Idea 1

  • 100 calorie yogurt
  • ¼ cup low fat granola
  • ½ cup drained canned peach

Idea 2

  • 1-2 slices whole-wheat bread
  • 1 Tbsp. peanut butter
  • 1 small banana (chopped)

Idea 3

  • ⅓ cup uncooked oatmeal (cooked with milk)
  • 1 hard-boiled egg
  • 1 small apple

Idea 4

  • 1-2 corn tortilla
  • ½ cup baked beans
  • 1 small orange
  • 1 cup of milk / yogurt

Idea 5

  • 1 cup cold cereal
  • 1 cup low fat milk
  • 1 small pear

Idea 6

  • 1 hard-boiled egg
  • ½ bagel
  • 1 tbsp cream cheese
  • 1 cup apple sauce

Idea 7

  • 1/2 cup cream of wheat
  • 2 Tbsp. dried apricots
  • 1 cup milk (1% or  fat free)

Lunch Ideas

Idea 1

  • 1-2 corn tortilla (6”)
  • ½ cup cooked rice
  • ½ cup pinto beans
  • ½ can drained tomatoes
  • ½ cup drained canned pineapple

Idea 2

  • 1 can soup, any flavor (add water as needed)
  • ½ can drained kidney beans (add to soup)
  • 1 dinner roll
  • ½ cup drained canned pears

Idea 3

  • 2 slices whole wheat bread
  • 2 Tbsp. peanut butter
  • 1 Tbsp. strawberry jelly
  • 1 small banana
  • A cup of yogurt

Idea 4

  • ½ -1 cup cooked /canned pasta
  • 3 oz. drained canned tuna
  • ½ can drained carrots
  • ½ cup drained canned peaches

Idea 5

  • 2 slices whole-wheat bread
  • 3 oz. drained canned sardines
  • ½ can drained green beans
  • 1 tsp. mayonnaise
  • ½ cup drained apricots

Idea 6

  • 1 wheat tortilla
  • ½ cup canned drained black beans
  • 1 scrambled egg
  • 1 small apple

Idea 7

  • ½ to 1 cup cooked brown rice
  • 3 oz. drained canned salmon
  • ½ can drained spinach
  • 1 fruit cup

Dinner Ideas

Idea 1

  • ½ to 1 cup cooked brown rice
  • ½ can chili con carne
  • ½ can drained green beans
  • ½ cup drained canned mango sliced100 calorie yogurt
  • ¼ cup low fat granola
  • ½ cup drained canned peach

Idea 2

  • ½ -1 cup cooked pasta
  • 1 oz Cheese
  • 2 oz tuna
  • ½ cup tomato sauce
  • ½ can drained mushrooms
  • 1 small apple

Idea 3

  • 1 Tortilla
  • ½ cup refried beans
  • ½ cup salsa
  • 1 cup of grapes

Idea 4

  • 1 can beef ravioli
  • 1/2 can drained spinach
  • ½ cup canned drained pineapple

Idea 5

  • 1-3 cups salad greens
  • 1 pita bread
  • 3 oz. canned drained chicken
  • 2 Tbsp. low fat salad dressing
  • ½ cup drained canned mandarin oranges

Idea 6

  • ½-1 cup cooked rice
  • 1 baked chicken thigh, no skin
  • ½ can drained carrots
  • 1 small banana

Idea 7

  • 1 can chicken with rice soup (add water as needed)
  • ½ can drained tomatoes (add to soup)
  • 1 dinner roll
  • 1 small orange

Food Resource Center

For more information, please email ivchealthcenter@ivc.edu or call 949-451-5221.

Office Hours

Mon. - Thu.: 9 am - 2:30 pm
Fri. - Sun.: CLOSED*

Contact: Monica Perez
Telephone: 949-451-5665
Location: B 105B (view Map)
Food Resource Center Map

*After business hours or if closed, please see the Veterans Resource Center (SSC 120) or Heath & Wellness Center (HWC) for further assistance during each department's business hours. Please be advised — hours may vary during holidays.