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

Using Garlic

Recipes
Menu Examples
Nutrition Facts

Quantity Recipes

Garlic Barbeque Sauce (15 K PDF)
Broccoli Casserole with Garlic (16 K PDF)
Chicken Fajitas with Garlic (18 K PDF)
Macaroni & Burger with Garlic (17 K PDF)
Garlic Mashed Potatoes (12 K PDF)
Pizza Casserole (14 K PDF)
Spanish Rice with Fresh Garlic (13 K PDF)
Garlic Stir-Fry Sauce (14 K PDF)

Home Recipes

Honey Barbeque Sauce (18 K PDF)
Broccoli Casserole with Garlic (18 K PDF)
Chicken Fajitas with Garlic (21 K PDF)
Macaroni & Burger with Garlic (17 K PDF)
Garlic Mashed Potatoes (17 K PDF)
Spanish Rice with Fresh Garlic (17 K PDF)
Garlic Stir-Fry Sauce (18 K PDF)

School Lunch Menu Examples Using Garlic

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: Broccoli Casserole

Chicken Strips
Broccoli, Cheese and Rice Casserole
Fresh Apple Slices

Buttermilk Biscuit
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 Strips (2 = 2 ounces)	2 ounces	2 ounces	1 ½ ounces
Vegetable: Broccoli, Cheese and Rice Casserole (1/3 cup =¼ cup Vegetable)	¼ to ½ cup	½ cup	¼ to ½ cup
Fruit: Fresh Apple Slices	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: Buttermilk Biscuit (1 Biscuit = 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

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 Fajitas and Spanish Rice

Chicken Fajitas with Local Garlic
Soft Shells and Spanish Rice Featuring Local Garlic
Lettuce, Locally Produced Shredded Cheese,
Locally Grown Diced Tomatoes and Taco Sauce

Fresh Cantaloupe or Chilled Sliced Peaches
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 Fajitas 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 Cantaloupe and Chilled Sliced Peaches	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) Spanish Rice (1/2 cup = 1 Bread) 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: Honey BBQ Sauce

Savory Chicken Tenders with Homemade Honey BBQ Sauce featuring Local Garlic and Honey
Red Potatoes with Fresh, Local Herbs
Fresh Green Beans with Cheese Sauce

Orange Smiles
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: Savory Chicken Tenders (2 Pieces = 2 ounces)	2 ounces	2 ounces	1 ½ ounces
Vegetable: Red Potatoes with Herbs Fresh Green Beans with Cheese Sauce	¼ to ½ cup	½ cup	¼ to ½ cup
Fruit: Orange Smiles (1 Orange = ½ 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 Wheat 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 7: Ground Beef & Macaroni

Ground Beef and Macaroni featuring Local Garlic
Fresh, Local Steamed Green Beans
Cantaloupe Wedge or Cubes

Cake with Fresh, Local Strawberries
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	2 ounces	2 ounces	1 ½ ounces
Vegetable: Fresh Green Beans	¼ to ½ cup	½ cup	¼ to ½ cup
Fruit: Cantaloupe Wedge or Cubes Strawberries	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: Macaroni 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 8: Ground Beef Stroganoff

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

Menu Example 9: Lasagna

Lasagna with Fresh, Local Garlic
Garden Salad with Italian Dressing or Caesar-Style Salad featuring Local Greens
Petite Banana

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: Lasagna	2 ounces	2 ounces	1 ½ ounces
Vegetable: Local Lettuce Greens	¼ to ½ cup	½ cup	¼ to ½ cup
Fruit: Petite Banana	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 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

Menu Example 10: Spaghetti or Pizza Casserole

Spaghetti or Pizza Casserole featuring Fresh Basil, Garlic and Parsley
Green Beans Almondine made with Local Green Beans
Chilled Mandarin Oranges

Garlic Bread
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: Meat Sauce	2 ounces	2 ounces	1 ½ ounces
Vegetable: Fresh Green Beans	¼ to ½ cup	½ cup	¼ to ½ cup
Fruit: Mandarin Oranges	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: Pasta (Spaghetti or Rotini) Garlic Bread (1 = 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

Garlic contains only 4 calories per clove.
If you consumed 1 cup of garlic, it would provide nearly 10 grams of protein and 3 grams of fiber
Studies show that sulfur compounds in garlic may help reduce LDL or “bad” cholesterol and is good at preventing blood clots that could lead to a heart attack or stroke.
Allicin and diallyl sulphides are the two main medical ingredients that produce the garlic health benefits.
Studies have shown garlic can control acne, suppress the growth of tumors, and is a potent antioxidant good for cardiovascular health.

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Using Garlic

Quantity Recipes

Home Recipes

School Lunch Menu Examples Using Garlic

Menu Example 1: Beef or Chicken Stir-Fry

Menu Example 2: Broccoli Casserole

Menu Example 3: Salad Bar

Menu Example 4: Chicken Fajitas and Spanish Rice

Menu Example 5: Chicken Tetrazzini

Menu Example 6: Honey BBQ Sauce

Menu Example 7: Ground Beef & Macaroni

Menu Example 8: Ground Beef Stroganoff

Menu Example 9: Lasagna

Menu Example 10: Spaghetti or Pizza Casserole

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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