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

Using Garlic

garlic

School Lunch Menu Examples Using Garlic


Beef or Chicken Stir-Fry | Broccoli Casserole | Salad Bar
Chicken Fajitas | Chicken Tetrazzini | Honey BBQ Sauce
Ground Beef & Macaroni | Ground Beef Stroganoff
Lasagna | Spaghetti or Pizza Casserole

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
  • 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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