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

Using Cheese

Quantity Recipes

Home Recipes

School Lunch Menu Examples Using Cheese

Taco Tuesday | June in January | Salad Bar | Refried Beans
Bean Burrito | Mexican Lasagna


Menu Example 1: Taco Tuesday

Seasoned Taco Meat
Soft and Hard Shells (or try Taco in a Bag or Taco
Salads)
Lettuce, Locally Produced Shredded Cheese, Locally
Grown Diced Tomatoes

Taco Sauce
Fresh Cut Pineapple Cubes
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: Seasoned Taco Meat 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 Cut Pineapple
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: Soft and Hard Shells
  (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 2: June in January

Locally Produced Cheese Cubes with Whole
Grain Crackers
Baby Whole Carrots and Celery Sticks with
Low Fat Ranch Dip

Red Grape Cluster
Frozen Lemonade Cup
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: Cheese Cube

2 ounces

2 ounces

1 ½ ounces

Vegetable: Baby Whole Carrots and Celery Sticks

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit: Red Grape Cluster

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

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: Refried Beans

Cheese or Chicken Quesadilla Pizza
Lettuce, Shredded Cheese, Tomato and Taco Sauce
Refried Beans Featuring Locally Grown Pinto Beans

Chilled Pineapple Tidbits
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: Cheese or Chicken
Quesadilla Pizza (1 Slice)

2 ounces

2 ounces

1 ½ ounces

Vegetable: Lettuce
Refried Beans
Diced Tomato

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: Quesadilla Pizza
  (1 Slice = 1 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 5: Bean Burrito

Bean Burrito Featuring Locally Grown Beans
Lettuce, Shredded Locally Produced Cheese, Diced
Locally Grown Tomato
Sour Cream and Taco Sauce

Mexican Rice
Cantaloupe Wedge or Cubes
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: Bean Burrito

2 ounces

2 ounces

1 ½ ounces

Vegetable: Lettuce

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit: Cantaloupe 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: Soft Shell (2 = 1 ½
Servings)
Mexican Rice
(1/2 cup = 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 6: Mexican Lasagna

Mexican Lasagna Featuring Locally Grown Black Beans
Golden Whole Kernel Corn
Honeydew Melon Cubes

Fruit Filled Churro
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: Mexican Lasagna (1/25th)

2 ounces

2 ounces

1 ½ ounces

Vegetable: Whole Kernel Corn

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit: Honeydew Melon 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: 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: Fruit Filled Churro

No meal contribution

No meal contribution

No meal contribution

Milk: As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

  • Consuming cheese immediately after meals or as a between-meal snack helps to reduce the risk of tooth decay. Certain cheeses - aged Cheddar, Swiss, blue, Monterey Jack, Brie, Gouda and processed American cheese - have been shown to help prevent tooth decay.
  • Although cheese is a vital source of nutrition in many regions of the world, and is extensively consumed in others, its use as a nutritional product is not universal. Cheese is rarely found in East Asian dishes, as lactose intolerance is relatively common in that part of the world and hence dairy products are rare.
  • Cheese supplies a great deal of calcium, protein, and phosphorus. A 30-gram (1.1 oz) serving of cheddar cheese contains about 7 grams (0.25 oz) of protein and 200 milligrams of calcium. Nutritionally, cheese is essentially concentrated milk: it takes about 200 grams (7.1 oz) of milk to provide that much protein, and 150 grams (5.3 oz) of milk to equal the calcium in 30 grams (1.1 oz) of cheese.
  • The USDA recommends limiting full-fat cheese consumption to 2 oz (57 g) a week. Whether cheese's highly saturated fat actually leads to an increased risk of heart disease is called into question when considering France and Greece, which lead the world in cheese consumption yet have relatively low rates of heart disease.

Source

Food Reference — www.foodreference.com/html/fcheese.html
Nutrition Data — www.nutritiondata.com/facts/dairy-and-egg-products/8/2

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