University News
Homecooked, Healthy Lunches Served at Western Lites Cafe Beginning Today
October 29, 2007
MACOMB, IL -- Tired of fast food and fattening choices for lunch? Then it's time to try the Western Lites Café on the Western Illinois University campus for healthy, delicious and homecooked lunchtime fare.
Western's dietetics, fashion merchandising and hospitality (DFMH) students take care of everything at Western Lites, from managing the café to planning the 500-calorie (or less) menu to cooking and serving the meals. The Western Lites Café is located in the Knoblauch Hall Dining Room (Room 239). Reservations should be made by calling 309/298-1085 or by e-mail to
PS-Corder@wiu.edu (walk-ins are welcome if space permits). Carry-out orders are accepted if reserved one day in advance.
The first lunch of the semester will be held today (Oct. 29). All lunches will be served from
11:30 a.m. to 1 p.m. on Mondays and Wednesdays. The cost is $6 per person and includes a beverage. On the Oct. 29 menu is your choice of almond-crusted jerk chicken or the featured vegetarian dish, acorn squash and spinach over penne pasta; apple and pear slaw; baked sweet potatoes; dilly onion bread; and apple wraps.
The Oct. 31 lunch menu is spinach salad with herb grilled chicken or the featured vegetarian dish, veggie angel hair pasta toss; tossed fresh greens with homemade dressing; French bread stick; and raspberry chocolate truffle.
On Nov. 5 the Lites Café will feature chopped chicken and spinach salad or the featured vegetarian dish, cheese-stuffed shells; Mexican orange and avocado sandwich; and chocolate jumbo cake.
On Nov. 7 diners can enjoy ham and pineapple pizza with homemade sweet crust or the featured vegetarian dish, artichoke/tomato pizza; cold cucumber and avocado soup; and honey cake.
The Nov. 12 lunch features chicken and seafood paella or the featured vegetarian dish, meatless paella; grilled bread salad; and apple dumplings with cinnamon ice cream.
On Nov. 14 the menu will include bleu cheese enhanced roast beef sandwiches served on a homemade roll or the featured vegetarian dish, Bocca burgers with eggplant stack; new potato salad; and apricot blueberry cobbler.
Take a break from Thanksgiving leftovers Nov. 26 with harvest turkey wraps or the featured vegetarian dish, triple-cheese baked spaghetti with small garden salad; baked potato soup; and banana cream pie.
The Nov. 28 lunch will feature balsamic chicken or the featured vegetarian dish, whole wheat linguine and winter mix veggies; Caesar salad; and dessert.
The Dec. 3 meal includes guacamole hamburgers or the featured vegetarian dish, grilled portabella with guacamole; oven-fried potatoes wedges with ranch dip; stewed fruit; and pumpkin bars.
On Dec. 5 diners can sample Thai hot and sour soup; vegetable spring rolls or shrimp spring rolls; Mu Shu pork on rice; and fruit skewers and chocolate dip.
The Dec. 10 lunch will feature smoky BBQ Salisbury steak or the featured vegetarian dish, Angie's roasted harvest vegetables; cheesy smashed potatoes; and bananas Foster cheesecake.
The final lunch of the Fall 2007 semester Dec. 12 will include a special holiday menu, featuring roasted turkey mashed potatoes; stuffing; homemade applesauce; green bean casserole; pumpkin bread and homemade biscuits; and apple pie.
"The whole purpose behind Lites Café, besides providing excellent service to our University community, is education," said DFMH Associate Professor Sheryl Boston, who supervises the experience. "The café provides the campus community with a new, health-conscious meal choice, and at the same time provides my students with hands-on experience."
Posted By: Darcie Shinberger (U-Communications@wiu.edu)
Office of University Communications & Marketing
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