School Lunch Menu Examples Using Beans
Refried Beans | Mexican Lasagna | Wrap'n Wednesday | Red Beans & Rice
Bean Burrito | Salad Bar | Boston Baked Beans
Link to Quantity Recipe for Refried Beans (PDF, 18 kb)
- Cheese or Chicken Quesadilla Pizza
- Lettuce, Shredded Cheese, Tomato and Taco Sauce
- Refried Beans Featuring Locally Grown Pinto Beans
- Chilled Pineapple Tidbits
- 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:
Cheese or Chicken
Quesadilla Pizza (1 Slice) |
2 ounces |
2 ounces |
1 ½ ounces |
Vegetable:
Lettuce
Refried Beans
Diced Tomato |
¼ to ½ cup |
½ cup |
¼ to ½ cup |
Fruit:
Chilled Pineapple Tidbits |
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:
Quesadilla Pizza
(1 Slice = 1 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 |
Milk: As Beverage |
8 fluid ounces |
8 fluid ounces |
8 fluid ounces |
|
Link to Quantity Recipe for Mexican Lasagna (PDF, 18 kb)
- Mexican Lasagna Featuring Locally Grown Black Beans
- Golden Whole Kernel Corn
- Honeydew Melon Cubes
- Fruit Filled Churro
- 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:
Mexican Lasagna (1/25th) |
2 ounces |
2 ounces |
1 ½ ounces |
Vegetable:
Whole Kernel Corn |
¼ to ½ cup |
½ cup |
¼ to ½ cup |
Fruit:
Honeydew Melon Cubes |
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:
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: Fruit Filled Churro |
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 Black Bean Veggie Wrap (PDF, 17 kb)
- Black Bean Vegetable Wrap Featuring Locally Grown Black Beans
- Fruit Yogurt
- Garden Green Salad with Low Fat Dressing
- Petite Banana
- 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:
Black Beans Wrap
(1 = 2 ounces)
Fruit Yogurt (4 oz.) |
2 ounces |
2 ounces |
1 ½ ounces |
Vegetable:
Garden Greens (Lettuce) |
¼ to ½ cup |
½ cup |
¼ to ½ cup |
Fruit:
Petite Banana
(1 = 1/2 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:
Whole Grain Soft Shell
(1 Shell = ¾ 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 Red Beans & Rice (PDF, 16 kb)
- Cheddar Bratwurst on Whole Grain Bun
- Red Beans and Rice Featuring Locally Grown Small Red Beans
- Baby Whole Carrots and Celery Sticks with Low Fat Ranch Dip
- Chilled Mixed Fruit
- 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:
Cheddar Bratwurst
(1 = 2 ounces) |
2 ounces |
2 ounces |
1 ½ ounces |
Vegetable:
Baby Whole Carrots and
Celery Sticks
Red Beans and Rice |
¼ to ½ cup |
½ cup |
¼ to ½ cup |
Fruit:
Chilled Mixed Fruit
(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:
Whole Grain 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 |
|
Link to Quantity Recipe for Bean Burrito (PDF, 19 kb)
- Bean Burrito Featuring Locally Grown Beans
- Lettuce, Shredded Locally Produced Cheese, Diced Locally Grown Tomato
- Sour Cream and Taco Sauce
- Mexican Rice
- Cantaloupe Wedge or Cubes
- 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:
Bean Burrito |
2 ounces |
2 ounces |
1 ½ ounces |
Vegetable:
Lettuce |
¼ to ½ cup |
½ cup |
¼ to ½ cup |
Fruit:
Cantaloupe Wedge or
Cubes |
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:
Soft Shell (2 = 1 ½
Servings)
Mexican Rice
(1/2 cup = 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 |
|
- Diced Turkey, Turkey Ham, Shredded Cheddar Cheese or Cottage Cheese
- Chopped Romaine Blend Lettuce and Locally Grown Cherry Tomatoes
- Marinated Black Bean Salad or Wild Rice Salad or Tabouleh
(Featuring Locally Grown Beans or Wild Rice or Wheat Berries and Tomatoes)
- Seasonal Fresh Fruit or Chilled Canned Fruit
- Lemon Poppyseed, Blueberry or Apple Cinnamon Muffin
- Low Fat Milk Varieties
Food Component and Menu Item |
GRADES
K-6 |
GRADES
7-12 |
OPTION FOR
GRADES K-3 |
Meat or Meat Alternate:
Diced Turkey, Turkey Ham,
Shredded Cheddar Cheese
or Cottage Cheese |
2 ounces |
2 ounces |
1 ½ ounces |
Vegetable:
Chopped Romaine Blend
Lettuce and Cherry
Tomatoes (3 = ¼ cup)
Marinated Black Bean
Salad |
¼ to ½ cup |
½ cup |
¼ to ½ cup |
Fruit:
Seasonal Fresh Fruit or
Chilled Canned 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:
Wild Rice Salad or Tabouleh
Lemon Poppyseed,
Blueberry or Apple
Cinnamon Muffin
(1:4 oz. = 2 Bread) |
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 Boston Baked Beans (PDF, 17 kb)
- Locally Produced Bison Hotdog on Whole Wheat Bun
- Traditional Boston Baked Beans Featuring Locally Grown Beans
- Watermelon Wedge or Cubes
- Rice Krispie Treat Mini
- 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:
Bison Hotdog
(1 = 2 oz.) |
2 ounces |
2 ounces |
1 ½ ounces |
Vegetable:
Baked Beans |
¼ to ½ cup |
½ cup |
¼ to ½ cup |
Fruit:
Watermelon Wedge or
Cubes |
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 = 2 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 |
Milk: As Beverage |
8 fluid ounces |
8 fluid ounces |
8 fluid ounces |
|
