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

Using Apples

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Quantity Recipes

Home Recipes

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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

apple
  • 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.

See main apple page

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