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

Using Tomatoes

tomato

Quantity Recipes

Home Recipe

tomato

Salad Bar | Taco Tuesday | Refried Beans | Bean Burrito

Menu Example 1: Salad Bar

Diced Turkey, Turkey Ham, Shredded Cheddar
Cheese or Cottage Cheese
Chopped Romaine Blend Lettuce and Locally Grown
Cherry Tomatoes
Marinated Black Bean Salad or Wild Rice Salad or Tabouleh
(Featuring Locally Grown Beans or Wild Rice or Wheat Berries and Tomatoes)

Seasonal Fresh Fruit or Chilled Canned Fruit
Lemon Poppy seed, 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
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 Salad or Tabouleh
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 2: 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 3: Refried Beans

Cheese or Chicken Quesadilla Pizza
Lettuce, Locally Produced Shredded Cheese, Locally
Grown Tomato
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 4: Bean Burrito

Bean Burrito (19 K PDF) 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
Diced Tomato

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

tomato
  • Tomatoes are the richest natural source of lycopene, a carotenoid that is also found in pink grapefruit and watermelon, and which seems to reduce the risk of prostate cancer in men.
  • Scientists at Cornell University have identified two additional cancer-fighting substances in the tomato: P-coumaric and chlorogenic acids.
  • Tomatoes are low in fat and calories, sodium- and cholesterol-free, a good source of vitamin A, and high in vitamin C.
  • One cup of chopped, raw, red tomato provides about 35 calories and 2.2 grams of dietary fiber. Source: USDA Nutrient Database
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