Isolation Housing Menu

Spartans in isolation housing are offered daily meal delivery to their room. The menu information provided on this page is for reference only. The Residence Education and Housing Services team will provide you with a link to the meal delivery order form.

Entrées on the menu follow a two-week cycle, as indicated below. Meals must be ordered between 7 p.m. and 11 p.m. Your order will be for dinner the next day and breakfast/lunch the following day. For example, if you are ordering on Sunday, the dinner will be for Monday and breakfast/lunch for Tuesday. Please make sure you are referring to the correct dates below.

Due to the Thanksgiving holiday, we will deliver the following meals on Wednesday, Nov. 25:

  • Dinner for Nov. 25
  • Breakfast, lunch and a special dinner for Nov. 26
  • Breakfast and lunch for Nov. 27

Please note that product substitutions based on supply may be necessary due to limitations in supply chain from our vendors. We will make every effort to notify you when a substitution is necessary, should an item not be available.

All dishes can be made without gluten. Nutrition and allergen information is available in MSUtrition. If you have any questions regarding ingredients or nutrition information, please contact MSU Culinary Services registered dietitians at dietitians@rhs.msu.edu.
 

Breakfast Includes:

  • Entrée of the day (see below)
  • Pastry of the day
  • Cereal of the day (2% or skim milk)
  • Beverage (orange juice, apple juice, V8); bottled water is provided at check-in

Breakfast Entrée of the Day

  • Saturday, Nov. 21: Blueberry Muffin Granola Greek Yogurt Breakfast Bowl
  • Sunday, Nov. 22 Cherry Pistachio Ricotta Bowl with Honey
  • Monday, Nov. 23: Almond Milk Fig Chia Pudding
  • Tuesday, Nov. 24: Strawberry Chia Overnight Oats
  • Wednesday, Nov. 25: Avocado Toast with Marinated Tomatoes and Crispy Bacon
  • Thursday, Nov. 26: Apple Cinnamon Overnight Oats
  • Friday, Nov. 27: Chickpea Breakfast Burrito Bowl
  • Saturday, Nov. 28: Vegan Banana Split Breakfast with Almond and Almond Butter
  • Sunday, Nov. 29: PB&J Quinoa Bowl with Slivered Almonds
  • Monday, Nov. 30: Quinoa Breakfast Bowl
  • Tuesday, Dec. 1: Red, White and Blueberry Parfait
  • Wednesday, Dec. 2: Berry Breakfast Quinoa with Toasted Almonds
  • Thursday, Dec. 3: Fruit Cocktail with Watermelon, Cantaloupe, Honeydew, Pineapple and Blueberries
  • Friday, Dec. 4: Peanut Butter Banana Overnight Oats

 

Lunch Includes:

  • Entrée of the day (see below)
  • Choice of side (coleslaw, pasta salad, chips, potato salad or fresh fruit cup)
  • Choice of dessert (whole fruit, cookie, brownie, M&M's Peanut, Kit Kat or Skittles)
  • Beverage (Coke, Diet Coke or Sprite); bottled water is provided at check-in

Lunch Entrée of the Day

  • Saturday, Nov. 21: Mediterranean Chickpea Quinoa Bowl with Almonds
  • Sunday, Nov. 22: Teriyaki Chicken Wrap with Cashew Slaw
  • Monday, Nov. 23: Sweet Potato Chickpea Power Bowl
  • Tuesday, Nov. 24: Mediterranean Tuna Salad
  • Wednesday, Nov. 25: Kellogg Chicken Salad Wrap
  • Thursday, Nov. 26: Hummus and Grilled Veggie Wrap with Toasted Pine Nuts
  • Friday, Nov. 27: Balsamic Chicken Salad with Lemon Quinoa
  • Saturday, Nov. 28: Bistro Roast Beef Sandwich with Zesty Garlic
  • Sunday, Nov. 29: Chicken Caesar Pita
  • Monday, Nov. 30: Power Bowl with Edamame, Carrots, Purple Cabbage, Red Peppers, Celery, Red Onion and Asian Sweet Chili Sesame Dressing
  • Tuesday, Dec. 1: Pulled Chicken Tacos with Adobo Chicken, Pico de Gallo, Pickled Jalapeno and Cilantro in a Flour Tortilla
  • Wednesday, Dec. 2: Strawberry Salad with Feta, Spiced Lentils, Red Onion and Cucumber with a Balsamic Glaze
  • Thursday, Dec. 3: Spartan Cobb Salad with Chicken, Bacon, Blue Cheese Crumbles, Grape Tomatoes, Cucumber, Egg and Red Onion
  • Friday, Dec. 4: California Club Wrap with Guacamole, Sliced Turkey, Bacon, Lettuce, Tomato and Red Onion

 

Dinner Includes:

  • Choice of entrée (see below)
  • Chef's salad with choice of dressing (ranch, balsamic or fat free Italian)
  • Choice of dessert (whole fruit, cookie, brownie, M&M's Peanut, Kit Kat or Skittles)
  • Beverage (Coke, Diet Coke or Sprite); bottled water is provided at check-in

Dinner Entrée Options

  • Saturday, Nov. 21
    • Option 1 - Caramelized Pan Seared Cod with Rice Pilaf and Green Beans
    • Option 2 - Savory Braised Chicken with Vegetables
    • Option 3 (vegan) - Black Bean Burger with Sweet Potato Fries
  • Sunday, Nov. 22
    • Option 1 - Triple Threat Chicken Wings
    • Option 2 - Epic Tacos with Scrambled Eggs and Chorizo
    • Option 3 (vegan) - Mushroom-Rosemary Pot Roast
  • Monday, Nov. 23
    • Option 1 - Grilled Philly Cheese Steak and Tater Tots
    • Option 2 - Creamy Gnocchi with Wild Mushrooms and Parmesan Cheese
    • Option 3 (vegan) - Vegetarian Biryani
  • Tuesday, Nov. 24
    • Option 1 - Fried Chicken and Mashed Potatoes
    • Option 2 - Sweet and Sour Chicken over Sticky Rice
    • Option 3 (vegan) - Crispy Vegan Quinoa Cakes with Tomato-Chickpea Relish
  • Wednesday, Nov. 25
    • Option 1 - Spicy Beef Taco Bowl
    • Option 2 - Naan Bread Margherita Pizza
    • Option 3 (vegan) - Chipotle Portobello Tacos
  • Thursday, Nov. 26
    • Option 1 - Roasted Turkey Breast with Classic Gravy, Mashed Potatoes, Sage Stuffing, Green Bean Casserole, Buttered Corn
    • Option 2 (vegan) - Sage Roasted Squash stuffed with Chickpea and Black Bean Succotash, Balsamic Glaze, Sautéed Green Beans and Sweet Corn
    • Includes cheese and cracker box and small crudité with vegetables and ranch dip
    • Includes your choice of pumpkin pie with a side of whipped cream OR Dutch apple pie with a side of whipped cream
  • Friday, Nov. 27
    • Option 1 - Cheesesteak Burgers with Tater Tots and Coleslaw
    • Option 2 - BBQ Brisket Slider with Mac ‘n’ Cheese
    • Option 3 (vegan) - Indian Spiced Vegetable Curry
  • Saturday, Nov. 28
    • Option 1 - Pulled Pork Poutine
    • Option 2 - Hibachi Chicken and Fried Rice
    • Option 3 (vegan) - Veggie Lo Mein
  • Sunday, Nov. 29
    • Option 1 - Country Breaded Chicken Fingers with Sweet Potato Fries
    • Option 2 - Baja Style Chicken Bowl
    • Option 3 (vegan) - Vegan Enchiladas with Lentils
       
  • Monday, Nov. 30
    • Option 1 - Grilled Cheese and Tomato Bisque
    • Option 2 - Grilled Fish Tacos with Smoky Lime Crema and Spicy Slaw
    • Option 3 (vegan) - Hummus and Roasted Veggie Wrap
  • Tuesday, Dec. 1
    • Option 1 - Chicken and Waffles
    • Option 2 - Spicy BBQ Bacon Ranch Burger with Tater Tots
    • Option 3 (vegan) - Celery, Green Bean and Tofu Salad with Chile Crisp and Toasted Peanuts
       
  • Wednesday, Dec. 2
    • Option 1 - Mac ‘n’ Cheese with Crispy Chicken
    • Option 2 - Edamame and Soba Noodle Sesame Bowl
    • Option 3 (vegan) - Rice Noodles al Pomodoro with Chili Oil
       
  • Thursday, Dec. 3
    • Option 1 - BBQ Pork Sliders and Tater Tots
    • Option 2 - Risotto with Chicken and Mushrooms
    • Option 3 (vegan) - Pinto Bean and Grain Stew with Garlic and Chiles
  • Friday, Dec. 4
    • Option 1 - Slow Roasted Prime Rib Sandwich with French Onion Soup
    • Option 2 - Thai Salmon Brown Rice Bowl with Sesame Seeds
    • Option 3 (vegan) - Crispy Tofu with Maple-Soy Glaze