School Lunch Menu Examples Using Cheese
Taco Tuesday | June in January | Salad Bar | Refried Beans
Bean Burrito | Mexican Lasagna
- Seasoned Taco Meat
- Soft and Hard Shells (or try Taco in a Bag or Taco Salads)
- Lettuce, Locally Produced Shredded Cheese, Locally Grown Diced Tomatoes
- Taco Sauce
- Fresh Cut Pineapple 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:
Seasoned Taco Meat and
Shredded Cheese |
2 ounces |
2 ounces |
1 ½ ounces |
Vegetable:
Lettuce and Tomatoes |
¼ to ½ cup |
½ cup |
¼ to ½ cup |
Fruit:
Fresh Cut Pineapple
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 and Hard Shells
(1 Each = 1 ½ 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 |
|
- Locally Produced Cheese Cubes with Whole Grain Crackers
- Baby Whole Carrots and Celery Sticks with Low Fat Ranch Dip
- Red Grape Cluster
- Frozen Lemonade Cup
- 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 Cube |
2 ounces |
2 ounces |
1 ½ ounces |
Vegetable:
Baby Whole Carrots and
Celery Sticks |
¼ to ½ cup |
½ cup |
¼ to ½ cup |
Fruit:
Red Grape Cluster |
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 Crackers
(3 Packages = 1
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 |
Dessert: Lemonade Cup |
No meal contribution |
No meal contribution |
No meal contribution |
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 Refried Beans (PDF, 18 kb)
- Cheese or Chicken Quesadilla Pizza
- Lettuce, Locally Produced Shredded Cheese, Locally Grown Tomato
- Taco Sauce
- Refried Beans Featuring Local Cheese and 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 Bean Burrito (PDF, 18 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
Diced Tomato |
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 |
|
Link to Quantity Recipe for Mexican Lasagna (PDF, 18 kb)
- Mexican Lasagna Featuring Locally Grown Black Beans and Local Cheeese
- 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 |
|
