Extension > Family > Farm to School > Minnesota Toolkit for School Foodservice > Using Food > Using Carrots

Using Carrots

Recipes
Menu Examples
Nutrition Facts

Quantity Recipes

Baked Carrots (12 K PDF)
Carrot Cake (16 K PDF)
Beef Stir-Fry (17 K PDF)
Chicken Stir-Fry (16 K PDF)
Carrots with Cheese Sauce (12 K PDF)
Glazed Carrots (12 K PDF)
Macaroni Salad with Carrots (16 K PDF)
Orange-Glazed Carrots 15 K PDF)
Parsley-buttered Carrots (11 K PDF)
Carrot & Raisin Salad (15 K PDF)
Steamed Carrots (12 K PDF)
Chicken Tetrazzini with Carrots (17 K PDF)

Home Recipes

Baked Carrots (17 K PDF)
Carrot Cake (18 K PDF)
Beef Stir-Fry (19 K PDF)
Chicken Stir-Fry (20 K PDF)
Glazed Carrots (18 K PDF)
Macaroni Salad with Carrots (19 K PDF)
Orange-Glazed Carrots 17 K PDF)
Parsley-buttered Carrots (16 K PDF)
Carrot & Raisin Salad (16 K PDF)
Steamed Carrots (16 K PDF)
Chicken Tetrazzini with Carrots (20 K PDF)
Creamy Coleslaw (18 K PDF)
Black Bean Veggie Wrap (18 K PDF)

Beef or Chicken Stir-Fry | Carrot Cake | Salad Bar
Chicken & Noodles with Carrots | Chicken Tetrazzini | Veggie Wrap
Glazed, Parsley-Buttered, or Orange-Glazed Carrots
Steamed Carrots

Menu Example 1: Beef or Chicken Stir-Fry

Beef or Chicken Stir Fry
Steamed Brown Rice
Fresh or Chilled Pineapple Chunks

Mini Egg Roll or Fortune Cookie (Optional)
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item	GRADES K-6	GRADES 7-12	OPTIONAL GRADES K-3
Meat or Meat Alternate: Beef and Chicken Stir Fry (3/4 Cup)	2 ounces	2 ounces	1 ½ ounces
Vegetable: Beef Stir Fry (3/4 Cup)	¼ to ½ cup	½ cup	¼ to ½ cup
Fruit: Fresh or Chilled Pineapple Chunks	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) 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 Example 2: Carrot Cake

French Bread Cheese Pizza
California Blend with Cheese Sauce
Fresh Honeydew Melon

Carrot Cake made with Local Fresh Carrots
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item	GRADES K-6	GRADES 7-12	OPTIONAL GRADES K-3
Meat or Meat Alternate: French Bread Cheese Pizza (1 = 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: Fresh Honeydew Melon	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 Cheese Pizza (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
Milk: As Beverage	8 fluid ounces	8 fluid ounces	8 fluid ounces

Menu Example 3: Salad Bar

Diced Turkey, Turkey Ham, Shredded Cheddar
Cheese or Cottage Cheese
Chopped Romaine Blend Lettuce and Locally
Grown Cherry Tomatoes
Marinated Black Bean, Wild Rice, Tabouleh,
Carrot-Raisin, Macaroni, Pasta or Cucumber Salad with
Locally Grown Beans, Carrots, Green Beans, or Wild Rice

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	OPTIONAL 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, Carrot- Raisin or Cucumber 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/Macaroni/Pasta Salad 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

Menu Example 4: Chicken & Noodles with Carrots

Chicken with Noodles Featuring Local Carrots
Fresh Watermelon Wedge or Chilled Canned Pears
Lime Sherbet Frozen Fruit Juice Cup

Whole Wheat Dinner Roll
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item	GRADES K-6	GRADES 7-12	OPTIONAL GRADES K-3
Meat or Meat Alternate: Chicken with Noodles	2 ounces	2 ounces	1 ½ ounces
Vegetable: Steamed Carrots (Optional)	¼ to ½ cup	½ cup	¼ to ½ cup
Fruit: Fresh Watermelon Wedge or Chilled Sliced Pears Lime Sherbet Frozen Fruit Juice 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 Dinner Roll (1 Roll = 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 5: Chicken Tetrazzini

Chicken Tetrazzini made with Fresh, Local
Garlic and Carrots
Fresh California Blend with Cheese Sauce
Chilled Pineapple Tidbits

French Bread Stick
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item	GRADES K-6	GRADES 7-12	OPTIONAL GRADES K-3
Meat or Meat Alternate: Chicken Tettrazini	2 ounces	2 ounces	1 ½ ounces
Vegetable: Fresh California Blend	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: French Bread Stick 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 Example 6: Veggie Wrap

Vegetable Wrap
Turkey Sausage Patties
Fresh Local Strawberries or Chilled Sliced
Strawberries and Bananas

Sliced Wheat Bread
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: Vegetable Wrap	¼ to ½ cup	½ cup	¼ to ½ cup
Fruit: Fresh Local Strawberries or Chilled Sliced Strawberries and Bananas	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

Menu Example 7: Glazed, Parsley-Buttered, or Orange-Glazed Carrots

Chicken Patty on Wheat Bun
Wedge Cut Potatoes
Orange Glazed, Glazed or Parsley Buttered
Carrots featuring Fresh, Local Carrots

Fresh Kiwi Halves
Sliced Wheat Bread
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	2 ounces	2 ounces	1 ½ ounces
Vegetable: Wedge Cut Potatoes Fresh Carrots	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: 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
Milk: As Beverage	8 fluid ounces	8 fluid ounces	8 fluid ounces

Food Component and Menu Item	GRADES K-6	GRADES 7-12	OPTIONAL GRADES K-3
Meat or Meat Alternate: Ground Beef Stroganoff	2 ounces	2 ounces	1 ½ ounces
Vegetable: Fresh Carrots	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: Egg Noodles (1/2 cup = 1 Serving) 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 Example 8: Steamed Carrots

Ground Beef Stroganoff with Steamed Egg Noodles
featuring Local Garlic and Parsley
Fresh Steamed or Baked Local Carrots
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	OPTIONAL GRADES K-3
Meat or Meat Alternate: Ground Beef Stroganoff	2 ounces	2 ounces	1 ½ ounces
Vegetable: Fresh Carrots	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: Egg Noodles (1/2 cup = 1 Serving) 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

Just one medium carrot or a handful of baby carrots counts as one serving of your daily veggies.
Orange carrots are a great source of beta-carotene. Carrots contain a group of plant pigments called carotenoids, and beta-carotene is a member of this group. These plant pigments were first identified in carrots and therefore their name was derived from the word carrot.
Our bodies turn beta-carotene into vitamin A. Vitamin A is important for good health, especially for your eyes. Carrots are one of the best sources of vitamin A. Vitamin A is good for your bones, teeth, vision, and your skin.
Purple carrots contain purple pigments called anthocyanins, which act as anti-oxidants that protect the body.
Carrots are a good source of fiber, which is good for the health of your digestive system.

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Using Carrots

Quantity Recipes

Home Recipes

School Lunch Menu Examples Using Carrots

Menu Example 1: Beef or Chicken Stir-Fry

Menu Example 2: Carrot Cake

Menu Example 3: Salad Bar

Menu Example 4: Chicken & Noodles with Carrots

Menu Example 5: Chicken Tetrazzini

Menu Example 6: Veggie Wrap

Menu Example 7: Glazed, Parsley-Buttered, or Orange-Glazed Carrots

Menu Example 8: Steamed Carrots

Agriculture

Agricultural Business Management

Crops

Livestock

Community

Community Economics

Leadership & Civic Engagement

Signature Initiatives

Environment

Forestry

Environmental Science Education

Water Resources

Housing

Family

Family Relations

Family Resource Management

Housing

Signature Effort

Food

Garden

Horticulture

Commercial growers

Youth

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