Extension > Family > Farm to School > Minnesota Toolkit for School Foodservice > Using food > Using Apples

Using Apples

Recipes
Menu Examples
Nutrition Facts

Quantity Recipes

Baked Apple (14 K PDF)
Apple Crisp (15 K PDF)
Apple Oatmeal Squares (15 K PDF)
Apple Muffin Squares (15 K PDF)

Home Recipes

Whole Apples | Apple Muffin or Apple/Oatmeal Square | Baked Apple Half | Apple Crisp

Menu Example 1: Whole Apples

Lasagna	French Bread Stick
Steamed Green Beans	Sliced Wheat Bread
Locally Grown Apple	Low Fat Milk Varieties
Whole Grain Chocolate Chip Cookie

FOOD COMPONENT AND MENU ITEM	GRADES K-6	GRADES 7-12	OPTIONAL 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

Menu Example 2: Apple Muffin or Apple/Oatmeal Square

Apple Muffin or Apple Oatmeal Square Featuring Locally Grown Apples	Kiwi Halves
Turkey Sausage Patties	Sliced Wheat Bread
Tator Tots	Low Fat Milk Varieties

FOOD COMPONENT AND MENU ITEM	GRADES K-6	GRADES 7-12	OPTIONAL 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

Menu Example 3: Baked Apple Half

White Breast Meat Chicken Strips with Honey BBQ Sauce	Fast Baked Locally Grown Apple Half
Steamed Brown Rice	Buttermilk Biscuit
California Blend with Cheese Sauce	Low Fat Milk Varieties

FOOD COMPONENT AND MENU ITEM	GRADES K-6	GRADES 7-12	OPTIONAL 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

Menu Example 4: Apple Crisp

Chicken Patty on Whole Wheat Bun	Apple Crisp with Oatmeal Topping Using Local Ingredients
Mashed Potatoes	Sliced Wheat Bread
Seasoned Mixed Vegetables	Low Fat Milk Varieties

FOOD COMPONENT AND MENU ITEM	GRADES K-6	GRADES 7-12	OPTIONAL 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

A medium apple (tennis-ball size) is an excellent source of fiber. One medium apple with the skin on provides 5 grams of fiber. Fiber and pectin help reduce cholesterol, aid in digestion, and may help prevent certain types of cancer.
One medium apple contains about 80 calories, and small amounts of vitamin A, vitamin C, thiamine, riboflavin, calcium, phosphorus, and potassium. Vitamin C keeps gums, skin and blood vessels healthy and helps in wound healing. Vitamin C is an antioxidant and may protect against cancer.
Apples are thirst quenching because they contain about 85% water. They are a perfect snack food because their natural sugars provide quick energy, while the bulky pulp makes the eater feel full.
Apple skins are especially rich in polyphenols and quercetin (antioxidants) that may prevent chronic disease. (Polyphenols are 5 times more prevalent in the skin than the flesh of the apples.
Apples have zero fat, sodium, and cholesterol and contain no artificial colors or flavors.

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Using Apples

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School Lunch Menu Examples Using Apples

Menu Example 1: Whole Apples

Menu Example 2: Apple Muffin or Apple/Oatmeal Square

Menu Example 3: Baked Apple Half

Menu Example 4: Apple Crisp

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