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

Using Carrots

carrots

Quantity Recipes

Home Recipes

carrots

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

carrots
  • 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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