School Lunch Menu Examples Using Bison
Bison Hot Dog | Shredded Bison Roast
- 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 |
|
Menu Option 2: Shredded Bison Roast on Whole Wheat Bun
Link to Quantity Recipe for Shredded Bison Roast (PDF, 15 kb)
- Shredded Locally Produced Bison Roast on Whole Wheat Bun
- Crispy French Fries
- Fresh California Blend Vegetables 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:
Shredded Bison Roast |
2 ounces |
2 ounces |
1 ½ ounces |
Vegetable:
Crispy French Fries
Fresh California Blend
Vegetables |
¼ to ½ cup |
½ cup |
¼ to ½ cup |
Fruit:
Chilled Mixed 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 |
|
