School Lunch Menu Examples Using Apples
Whole Apples | Apple Muffin or Apple/Oatmeal Square | Baked Apple Half | Apple Crisp
- Lasagna
- Steamed Green Beans
- Locally Grown Apple
- Whole Grain Chocolate Chip Cookie
- French Bread Stick
- Sliced Wheat Bread
- Low Fat Milk Varieties
Food Component and Menu Item |
GRADES
K-6 |
GRADES
7-12 |
OPTION FOR
GRADES K-3 |
Meat or Meat Alternate:
Lasagna (1/25th) |
2 ounces |
2 ounces |
1 ½ ounces |
Vegetable:
Steamed Green Beans |
¼ to ½ cup |
½ cup |
¼ to ½ cup |
Fruit:
Locally Grown Apple |
¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week) |
½ cup |
¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day) |
Grains/Bread:
French Bread Stick
(1 = 1 ½ Servings)
Sliced Wheat Bread
(1 = 1 Serving) |
12 servings per week – minimum of 1 serving per day |
15 servings per week – minimum of 1 serving per day |
10 servings per week – minimum of 1 serving per day |
Dessert: Cookie |
No meal contribution |
No meal contribution |
No meal contribution |
Milk: As Beverage |
8 fluid ounces |
8 fluid ounces |
8 fluid ounces |
|
Link to Quantity Recipe for Apple Muffin Squares (PDF, 15 kb)
Link to Quantity Recipe for Apple Oatmeal Squares (PDF, 15 kb)
- Apple Muffin or Apple Oatmeal Square Featuring Locally Grown Apples
- Turkey Sausage Patties
- Tator Tots
- Kiwi Halves
- Sliced Wheat Bread
- Low Fat Milk Varieties
Food Component and Menu Item |
GRADES
K-6 |
GRADES
7-12 |
OPTION FOR
GRADES K-3 |
Meat or Meat Alternate:
Turkey Sausage Patties
(2 = 2 ounces) |
2 ounces |
2 ounces |
1 ½ ounces |
Vegetable:
Tator Tots |
¼ to ½ cup |
½ cup |
¼ to ½ cup |
Fruit:
Kiwi Halves (1 = ¼ Cup) |
¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week) |
½ cup |
¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day) |
Grains/Bread:
Apple Muffin or Oatmeal
Square
(1 Piece = 1 Serving)
Sliced Wheat Bread
(1 Slice = 1 Serving) |
12 servings per week – minimum of 1 serving per day |
15 servings per week – minimum of 1 serving per day |
10 servings per week – minimum of 1 serving per day |
Milk: As Beverage |
8 fluid ounces |
8 fluid ounces |
8 fluid ounces |
|
Link to Quantity Recipe for Baked Apple Half (PDF, 15 kb)
- White Breast Meat Chicken Strips with Honey BBQ Sauce
- Steamed Brown Rice
- California Blend with Cheese Sauce
- Fast Baked Locally Grown Apple Half
- Buttermilk Biscuit
- Low Fat Milk Varieties
Food Component and Menu Item |
GRADES
K-6 |
GRADES
7-12 |
OPTION FOR
GRADES K-3 |
Meat or Meat Alternate:
Chicken Strips
(2 = 2 ounces) |
2 ounces |
2 ounces |
1 ½ ounces |
Vegetable:
California Blend with
Cheese Sauce |
¼ to ½ cup |
½ cup |
¼ to ½ cup |
Fruit:
Fast Baked Locally Grown
Apple Half (1/2 = ¼ Cup) |
¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week) |
½ cup |
¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day) |
Grains/Bread:
Steamed Brown Rice
(1/2 cup = 1 Serving)
Buttermilk Biscuit
(1 = 2 Servings) |
12 servings per week – minimum of 1 serving per day |
15 servings per week – minimum of 1 serving per day |
10 servings per week – minimum of 1 serving per day |
Milk: As Beverage |
8 fluid ounces |
8 fluid ounces |
8 fluid ounces |
|
Link to Quantity Recipe for Apple Crisp (PDF, 15 kb)
- Chicken Patty on Whole Wheat Bun
- Mashed Potatoes
- Seasoned Mixed Vegetables
- Apple Crisp with Oatmeal Topping Using Local Ingredients
- Sliced Wheat Bread
- Low Fat Milk Varieties
Food Component and Menu Item |
GRADES
K-6 |
GRADES
7-12 |
OPTION FOR
GRADES K-3 |
Meat or Meat Alternate:
Chicken Patty
(1 = 2 ounces) |
2 ounces |
2 ounces |
1 ½ ounces |
Vegetable:
Mashed Potatoes (1/2 Cup)
Mixed Vegetables (1/4 Cup) |
¼ to ½ cup |
½ cup |
¼ to ½ cup |
Fruit:
Apple Crisp with Oatmeal
Topping
(1 Portion = ½ Cup Fruit) |
¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week) |
½ cup |
¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day) |
Grains/Bread:
Whole Wheat Bun (1 Bun =
2 Servings)
Sliced Wheat Bread
(1 Slice = 1 Serving) |
12 servings per week – minimum of 1 serving per day |
15 servings per week – minimum of 1 serving per day |
10 servings per week – minimum of 1 serving per day |
Milk: As Beverage |
8 fluid ounces |
8 fluid ounces |
8 fluid ounces |
|
