Grades K-12 Recipes and Meal Plan - Amazon Web Serviceschguenther.s3.amazonaws.com/CHG-Grades-K-12-Recipes-and-Meal-Plan.pdf7. Scoop ⅓ cup yogurt mixture into bottom of a serving

Grades K-12 Recipes

and Meal Plan

If you’re trying to create nutritious meals kids will actually eat, take note - C.H. Guenther & Son, Inc. can help you prepare a wide variety of their favorite, restaurant-inspired foods, while helping you meet taste, cost, and nutrition needs.

From on-trend tamale bowls to breakfast items like muffins and sweet potato biscuit parfaits, our versatile, grain-based baking products make it easy to create a healthy, appealing menu with something for everyone!

Nutrition for Every Taste.

Kid-Friendly,

Delicious

Nutrition

For All Ages

2

For more than 160 years, C.H. Guenther & Son, Inc. has been dedicated to serving the needs of America’s children with wholesome, grain-based foods. This guide has been created specifically for K-12 food operations by our team of chefs and registered dietitians with your needs and goals in mind. Each recipe and meal plan is designed to help you meet USDA guidelines and serve school meals kids want to eat.

CONTENTS PAGE

---------------------------

Breakfast Recipes 4

Lunch Recipes 10

Nutrition Facts 20

Menu Planners 22

A Commitment to K–12 Culinary Innovation.

3

Southwestern Cornbread & Egg Muffin

INGREDIENT MEASURE WEIGHT

212643 Pioneer® Whole Grain 1 bag 5 lb. Cornbread Mix

Frozen Whole Eggs, thawed 9½ cups 5 lb. Reduced Fat Milk ¾ cup 6 oz.Shredded Reduced Fat Cheddar Cheese ½ lb. 8 oz.Low-Sodium Salsa 1½ cups 13 oz.

1.Preparemuffinsaccordingtopackagedirectionsusinga#16scoop(2ounces by weight); set aside to cool after baking.

2. Preheat oven to 350°F. Spray two, 2-inch-deep, full hotel pans with non-stick cooking spray.

3. Whisk eggs and milk together. Stir in cheese shreds. Divide mixture evenly between pans. Bake 20 to 30 minutes or until eggs are set. Cut each pan into 30 pieces – cutting 6 pieces from the long side of the pan and 5 pieces from the short side.

4.Splitmuffinsinhalfhorizontally.Place1pieceofeggontothebottomofeach biscuit.Topwith1½teaspoonofsalsaandamuffintop.Serveimmediatelyor keep warm until service.

Corn muffins and salsa bring a new twist to a basic egg sandwich.

Yield: 60 servings

4

Fruit, Yogurt and Sweet Potato Biscuit Parfait

Yield: 24 servings


210424 Pioneer® Whole Grain 18 biscuits 40½ oz. Sweet Potato Biscuit

Sliced Strawberries 6 cups 2 lb. 3 oz.Sliced Bananas 6 cups 2 lb.Low-Fat Vanilla Yogurt 12 cups 6 lb. 8 oz.

1. Prepare biscuits according to package directions and cool completely. Cut cooled biscuits into ½-inch dice.

2. Layer 2 tablespoons strawberries, 2 tablespoons bananas and ¼ cup yogurt in a clearcontainer.Topwithabout3tablespoons(about¾oz.)biscuitcubes. Repeat layers. Keep refrigerated.

For Grades 9 to 12: Increase biscuit amount to 1 full biscuit per serving, increase fruittoarounded⅓cupofstrawberryandbananaslicesandincreaseyogurtto ¾ cup per serving.

This parfait is a good blend of fruit, yogurt and whole grains.

5

Maple, Ham & Cheese BiscuitYield: 24 servings


Margarine 6 tbsp. 3 oz.Pancake Syrup 2 tbsp. 1 oz.210498 Conestoga® Simple Split™ Whole Grain 24 biscuits 2 lb. 1.6 oz.

Biscuit, baked and cooled to room temperature Low-Sodium Ham 24 oz. 24 oz.American and Skim Milk Cheese Blend, sliced 12 slices 6 oz.

1. Combine margarine and pancake syrup in a small bowl; set aside.2. Split rolls, spread inside with 1½ teaspoon maple mixture.3. Layer 1 ounce ham and ½ slice cheese on bottom half of roll. 4. Place on plate to serve.

ForGradesKto5:Reducehamto¾oz.persandwich(18oz.fortheentirerecipe).

This sandwich combines sweet and savory in a way students of all ages are sure to love.

6 Simple Split is a trademark of C.H. Guenther & Son, Inc.

Yield: 44 servings

Apple Streusel Muffin


Brown Sugar 1 cup 7 oz.All-Purpose Flour 1¼ cup 5½ oz.Ground Cinnamon, divided 5 tsp. ½ oz.Margarine ¾ cup 6 oz.212665 Pioneer®WholeGrainMuffinMix 1bag 5lb.Water 2 cups 16 oz.Unsweetened Applesauce 2 cups 16 oz.ChoppedApple,skinon(approximately4medium) 6cups 1lb.10oz.

1.Preheatovento400°F(350°Fforconvectionoven).Sprayinsidesofmuffintinswith non-stick cooking spray.

2.Combinebrownsugar,flour,1teaspooncinnamonandmargarineinamediumbowl until mixture forms a streusel; set aside.

3.Placewaterandapplesauceinmixingbowl.Addmuffinmixtobowl.4.Mixwithpaddleattachmentonspeed#1for30seconds.5. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber

spatula. 6. Add chopped apple. Mix for an additional 1 minute.7.Filleachmuffinmoldwith3ouncesbatter(byweight)usinga#12scooporuntil

within ½ inch of the top. Sprinkle with 1 tablespoon reserved streusel mixture.8.Bakefor25minutesoruntilcookedthrough(20minutesforconvection).9. Remove from oven and allow to cool slightly before removing from pans.

Whole grains and apples are a winning combination in these muffins.

7

Western Omelet SandwichYield: 24 servings

A flavorful handheld breakfast option.


210500 Conestoga® Whole Grain Thaw & Bake 24 rolls 3 lb. 6 oz. Roll Dough

Vegetable Oil 2 tbsp. 1 oz.Chopped Onion 2 cups 11¼ oz.Chopped Green Bell Pepper 2 cups 10½ oz.Chopped Turkey Ham 3 cups 1 lb. 4 oz.Frozen Whole Eggs, thawed 4 cups 2 lb.

1. Prepare rolls according to package directions; set aside to cool.2. Preheat oven to 350°F. Spray 2-inch-deep full hotel pan with non-stick

cooking spray. 3. Heat oil on a griddle until hot and sauté onions and peppers until soft and lightly

browned. 4. Stir onions, peppers and ham into eggs. Pour into prepared pan. Cook 30 to 40

minutes or until eggs are set. Cut into 24 pieces.5. Split rolls in half and layer with cooked omelet to form a sandwich. Keep warm or

serve immediately.

8

Biscuit Topped Blueberry CobblerYield: 136 servings

Layer this cobbler like a parfait to make it more portable.


212624 Pioneer® Whole Grain Biscuit Mix ½ bag 2½ lb.Water 3½ cups 1 lb. 12 oz.Non-Fat Plain Greek Yogurt 15 cups 7½ lb.Blueberry Pie Filling, divided 3 gal. 12 cups 33¾ lb.

1.Preheatconventionalovento450°F(convectionoven375°F).2. Pour 3½ cups of cool water into a 12-quart mixing bowl and add 2½ pounds (½bag)ofWholeGrainBiscuitMix.

3.Mixwithapaddleonlowspeed#1for1minute.Mixon#2for30sec.4. Scoop dough onto sheet pan lined with parchment paper using a size 60, ½-ounce

ice cream scoop.5. Bake in preheated conventional oven for 7 to 10 minutes, 5 to 7 minutes in a

convection oven or until lightly browned and baked through. Cool completely.6.Combineyogurtwith3¾cupsofpiefilling;setaside.7.Scoop⅓cupyogurtmixtureintobottomofaservingdishorcup.Topwith⅓cup piefillingand1biscuit.Keepchilled.

For Grades 9 to 12: Portion batter out using a scant size 40 scoop to make 100 biscuits.Scoopascant⅓cupyogurtmixtureintothebottomofaservingdishorcup.Topwithascant⅓cuppiefillingand1biscuit.Makes100servings.

9

Chicken Corn ChowderYield: 32 servings


Vegetable Oil 2 tbsp. 1 oz.Chopped Onion 4 cups 1 lb. 6 oz.Chopped Bell Pepper 2 cups 10 oz.Water 1 gal. 2 cups 144 oz.212645 Pioneer® Low-Sodium Roasted 1 bag 14 oz.

Chicken Gravy Mix Made with Whole Grain Dried Thyme 1 tsp.Chopped, Cooked Chicken Breast 1 gal. 4 lb.Frozen Whole Kernel Corn, 3 qt. 3 lb. 6 oz.

thawed, drained

1. Heat oil in a skillet and sauté onions and peppers until soft and lightly browned. 2. Meanwhile, bring 1 gallon water to a boil in a large soup pot. Whisk gravy mix and

2 cups cool water in a separate bowl until lump free. Whisk moistened gravy mix into boiling water and stir in reserved onions and peppers. Stir in thyme, chicken breast, and corn. Cook over medium heat, stirring frequently until soup is heated through. Keep at 165°F during service.

Note: Serve with a 210424 Pioneer® Whole Grain Sweet Potato Biscuit.

This chowder is so flavorful, you won’t believe how simple it is to make.

10

Hearty Beef Burger and Vegetable Soup

Yield: 36 servings


Water 5 qt. 2 cups 11 lb.212646 Pioneer® Low-Sodium Roasted 1 bag 13 oz.

Beef Gravy Made with Whole Grain Dried Thyme 1½ tsp.Cooked Beef Patties, cut into ¾" pieces 24 patties 4 lb.Frozen Carrot Slices, thawed 6 cups 2 lb.Frozen Green Beans, thawed 6 cups 1 lb. 13 oz.Frozen Peas, thawed 4½ cups 1 lb. 8 oz.Frozen Corn, thawed 4½ cups 1 lb. 10 oz.

1. Boil 4½ quarts water in a large soup pot. Whisk gravy mix and thyme with 1 quart cool water in a medium bowl until smooth. Stir into boiling water. Let simmer 5 minutes or until mixture has thickened.

2. Stir in remaining ingredients, simmer 15 minutes or until heated through before serving. Keep at 165°F during service.

For Grades 9 to 12: Increase serving size to 1¼ cups; makes 30 servings.Note: Serve with a 3078 Conestoga® Simple Split™ Whole Grain Biscuit.

This soup is a great way to use up leftover beef patties.

11Simple Split is a trademark of C.H. Guenther & Son, Inc.

Beef Tamale BowlYield: 72 servings


212643 Pioneer® Whole Grain Cornbread Mix 1 bag 5 lb.Vegetable Oil 6 tbsp. 3 oz.Chopped Onion 6 cups 2 lb. 2 oz.Chopped Bell Pepper 6 cups 2 lb.Ground Beef 12 lb. 12 lb.Taco Seasoning ¾ cup 1 oz.Flour ¾ cup 3½ oz.Low-Sodium Salsa 12 cups 6½ lb.Shredded Lettuce 72 cups 11 lb. 8 oz.

1. Prepare cornbread according to package directions. Cool and cut into 72 servings, 6 lengthwise and 12 widthwise.

2. Heat a large skillet over medium-high heat. Add oil, onions and peppers, sauté until soft. Add ground beef and cook until beef is fully cooked and is broken into small pieces.

3. Drain excess fat from beef mixture and return to skillet. Stir in remaining ingredients. Cook over medium-high heat 10 minutes or until mixture has thickened.

4. Place 1 cup lettuce into the bottom of a bowl. Top with ½ cup beef mixture and 1 piece cornbread to serve.

For Grades 9 to 12: Increase the amount of beef mixture per serving to ¾ cup and the amount of lettuce to 1¼ cup. Makes 56 servings.

Bowls are popular on school lunch menus. This one provides a good alternative to tacos.

12

Chicken Broccoli Bake


Water 12 cups 96 oz.99488 Conestoga® Instant Low-Sodium 2 bags 13 oz.

Poultry Gravy Mix Chopped, Cooked Chicken 13 cups 4 lb.Chopped Broccoli Florets 9 cups 3 lb. 6 oz.Shredded Reduced-Fat Cheddar Cheese 2¼ cup 9 oz.212624 Pioneer® Whole Grain Biscuit Mix ¼ bag 1 lb. 4 oz.Dried Thyme ¾ tsp.Water 1¾ cups 14 oz.

1. Heat oven to 375°F. Spray a 2-inch-deep hotel/steam table pan with non-stick cooking spray.

2. Heat 12 cups water to a boil in a large pot. Whisk in gravy mix, bringing gravy back to a boil. Reduce heat to medium and stir in chicken, broccoli and cheese. Cook 5 minutes to allow cheese to melt. Transfer to prepared hotel pan.

3. Place biscuit mix in a large bowl. Stir in thyme, then 1¾ cups water. Place spoonfuls of biscuit batter onto top of chicken mixture to cover top evenly. Bake for 30 minutes or until biscuits are browned and chicken mixture registers 165°F on a meat thermometer. Keep warm until service.

Make ahead: Prepare chicken mixture as directed. Transfer to pans. Prepare biscuit mix and top immediately prior to baking. Bake at 350°F 35 to 40 minutes or until chicken mixture registers 165°F on a meat thermometer. Keep warm until service.

For Grades 9 to 12: Decrease servings per pan to 20 from 32.

A tasty twist on a traditional favorite.

Yield: 32 servings

13

Double Decker Mini BurgersYield: 24 servings, 2 burgers per serving


210496 Conestoga® Whole Grain Roll Dough 48 60 oz.Cooked Beef Patties 24 4 lb. 3 oz.Sliced White Cheese Blend 12 slices 6 oz.Sliced Yellow Cheese Blend 12 slices 6 oz.Sliced Tomatoes 12 slices 8½ oz.Shredded Lettuce 1½ cups 4 oz.

1. Prepare rolls according to package directions. When buns have cooled, slice in half horizontally.

2. Cook burgers until internal temperature reaches at least 165°F for 15 seconds. Cut cooked burgers into quarters.

3. Place ¼ burger onto the bottom of each bun. Top with ¼ slice of cheese, another burgerquarterandafinalsliceofcheese.Topwithtomatoslice,lettuceandtopofbun. Serve immediately.

Using two colors of cheese makes these mini burgers seem more unique.

14

White Chicken ChiliYield: 20 servings


Vegetable Oil ¼ cup 2 oz.Chopped Onion 3½ cups 20 oz.Chopped Green Bell Pepper 3 cups 16 oz.212642 Pioneer® Peppered Gravy Mix ½ bag 12 oz.

Made with Whole Grain Canned Northern White Beans, drained 9 cups 5 lb. 3 oz.Chopped, Cooked Chicken Breast 2 qt. 2 lb.Ground Cumin 2 tsp. 0.15 oz.

1. Heat oil in a large skillet until hot, and sauté onions and peppers until soft and lightly browned.

2. Prepare gravy in a soup pot according to package directions. Stir in cooked onions and peppers, beans, chicken and cumin. Cook over medium heat, stirring frequently until chili is heated through.

Note: Serve with a 3058 Conestoga® Whole Grain Roll.

A warm and hearty recipe featuring kids’ favorite protein: chicken.

15

Ham Sandwich on a Sweet Potato BiscuitYield: 24 servings


210424 Pioneer® Whole Grain 24 biscuits 3 lb. 6 oz. Sweet Potato Biscuit

Light Mayonnaise 1½ cups 12¾ oz.Pumpkin Pie Spice ½ tsp.Sliced Ham 72 slices 2 lb. 12 oz.Thin Apple Slices 96 slices 1 lb. 8 oz.Shredded Lettuce 1½ cups 4 oz.

1. Prepare biscuits according to package directions. Let cool. Split in half.2. Combine mayonnaise and pumpkin pie spice in a small bowl. Spread 1 tablespoon

onto inside of each biscuit.3. Layer 1½ ounces ham, 4 apple slices and 1 tablespoon lettuce onto each biscuit.

Serve chilled.

16

Biscuit Thins with Hummus and Veggie Dippers


Water 5 cups 2 lb. 8 oz.212624 Pioneer® Whole Grain Biscuit Mix 1 bag 5 lb.Dried Oregano 1½ tsp.Flour As neededPrepared Hummus 32 cups 17 lb. 6 oz.Carrot Sticks 32 cups 8½ lb.Celery Sticks or Green Bell Pepper Strips 192 pieces 1 lb. 2 oz.

1.Preheatconventionalovento450°F(convectionoven375°F).2.Pour5cupsofcoolwaterintoa12-quartmixingbowlandadd5lb.(1bag)of

Whole Grain Biscuit Mix and dried oregano.3.Mixwithapaddleonlowspeed#1for1minute.Mixon#2for30sec.(Add additional½cupwaterifdoughseemsdry.)Mixanadditional30secondson#1.

4.Turndoughoutontoflouredsurfaceandkneadlightly.Dividedoughinto2equalpieces. Roll each piece into a 16 x 18 x ¼-inch rectangle. Cut into 3 pieces length-wise and 16 pieces widthwise to yield 96 1 x 3-inch pieces from each rectangle.

5. Place on lightly oiled or paper lined sheet pan with a little room between each biscuit thin. Bake in preheated conventional oven for 10 to 12 minutes, 8 to 10 minutes in a convection oven.

6. Place ½ cup hummus, ½ cup carrot sticks, 3 celery sticks and 3 biscuit thins on each plate for service.

Yield: 64 servings

A touch of oregano makes these biscuits even more delicious when served with hummus.

17

Roasted Chicken with Herbed Gravy and Green Beans


212644 Pioneer® Low-Sodium Roasted Turkey 1 bag 11.3 oz. Gravy Mix Made with Whole Grain

Water 4 qt. 8 lb.Dried Oregano 1½ tsp.Roasted Chicken, 3½ oz. pieces 65 pieces 14 lb. 3 oz.Cooked Green Beans 32½ cups 9 lb. 14 oz.

1. Bring 3 quarts of water to a full rolling boil. 2. Combine 1 quart of cool tap water, 1 package of gravy mix and dried oregano

in a separate container. Mix with a wire whisk until lump free. 3. Pour water and gravy mix blend into boiling water. 4. Stir until gravy returns to a boil. Simmer for 1 minute while stirring constantly. 5. Remove from heat. Pour gravy into serving container and maintain gravy

temperature at 165°F during service.

Note: Serve with 210501 Conestoga® 1.25 oz. Whole Grain Roll.

The addition of a simple herb makes this gravy extra special.

Yield: 65 servings

18

Pizza BurgerYield: 24 servings


3058 Conestoga® Whole Grain Roll Dough 24 3 lb. 6 oz.Beef Patties 24 4 lb. 1 oz.Tomato Sauce 1½ cups 13 oz.Dried Oregano ¾ tsp.Garlic Powder ¼ tsp.Shredded Mozzarella Cheese 3 cups 12 oz.

1. Prepare rolls according to package directions.2. Cook burgers until internal temperature reaches at least 165°F for 15 seconds.3. Heat sauce with oregano and garlic powder until sauce is hot.4. Split rolls horizontally. Place 1 hamburger patty on the inside bottom of each roll.

Top with 1 tablespoon sauce and 1 tablespoon shredded mozzarella. Top with other half of roll. Serve immediately.

These burgers combine 2 things that kids love – pizza and burgers.

19

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11.0

0g

13.0

0g

Bis

cuit

Topp

ed B

lueb

erry

Cob

bler

K

-8

136

serv

ings

15

8.00

1.

62g

0.

93g

0g

0m

g

157.

46m

g

33.2

1g

1.79

g

3.19

g

Bis

cuit

Topp

ed B

lueb

erry

Cob

bler

9-

12

100

serv

ings

21

4.88

2.

20g

1.

26g

0g

0m

g

214.

15m

g

45.1

7g

2.43

g

9.24

g

Chi

cken

Bro

ccol

i Bak

e

6-8

32

ser

ving

s

260.

69

9.54

g

3.56

g

0g

57.1

5mg

592.

49m

g

18.6

9g

2.12

g

21.7

7g

Chi

cken

Bro

ccol

i Bak

e

9-12

20

ser

ving

s

417.

10

15.2

6g

5.70

g

0g

91.4

4mg

947.

98m

g

29.9

1g

3.4g

34

.83g

Chi

cken

Cor

n C

how

der

K-5

32

ser

ving

s

210.

00

6.00

g

1.00

g

0g

55.0

0mg

320.

00m

g

18.0

0g

2.00

g

21.0

0g

Dou

ble

Dec

ker M

ini B

urge

rs

K-5

24

ser

ving

s

390.

00

15.0

0g

5.00

g

0g

60.0

0mg

920.

00m

g

42.0

0g

5.00

g

23.0

0g

Frui

t, Yo

gurt

and

Sw

eet P

otat

o B

iscu

it P

arfa

it

K-8

24

ser

ving

s

320.

00

8.00

g

4.00

g

0g

5.00

mg

53

0.00

mg

52

.00g

4.

00g

10

.00g

Frui

t, Yo

gurt

and

Sw

eet P

otat

o B

iscu

it P

arfa

it

9-12

24

ser

ving

s

440.

00

11.0

0g

6.00

g

0g

10.0

0mg

720.

00m

g

72.0

0g

5.00

g

14.0

0g

Ham

San

dwic

h on

a S

wee

t Pot

ato

Bis

cuit

6-

12

24 s

ervi

ngs

32

7.78

14

.29g

5.

19g

0g

31

.67m

g 1,

222.

13m

g 38

.91g

3.

75g

12

.12g

Hea

rty B

eef B

urge

r and

Veg

etab

le S

oup

6-8

36

ser

ving

s

180.

00

8.00

g

2.50

g

0g

35.0

0mg

570.

00m

g

17.0

0g

3.00

g

11.0

0g

REC

IPE

NA

ME

G

RA

DE

YIE

LD

CA

LOR

IES/

TO

TAL

SA

T.

TRA

NS

CH

OL.

SO

DIU

M

TOTA

L D

IETA

RY

PRO

TEIN

SER

VIN

G

FAT

FAT

FAT

CA

RB

FI

BER

Hea

rty B

eef B

urge

r and

Veg

etab

le S

oup

9-

12

30 s

ervi

ngs

23

1.00

9.

46g

3.

22g

0g

39

.27m

g 67

8.75

mg

20

.95g

3.

98g

13

.37g

Map

le, H

am &

Che

ese

Bis

cuit

K

-5

24 s

ervi

ngs

20

1.99

9.

57g

3.

18g

0g

15

.87m

g 60

8.30

mg

19

.50g

1.

98g

9.

16g

Map

le, H

am &

Che

ese

Bis

cuit

6-

12

24 s

ervi

ngs

21

3.69

10

.12g

3.

36g

0g

19

.91m

g 67

6.98

mg

19

.53g

1.

98g

10

.72g

Piz

za B

urge

rs

K-5

24

ser

ving

s

370.

00

15.0

0g

6.00

g 0g

55

.00m

g 89

0.00

mg

37

.00g

4.

00g

22

.00g

Roa

sted

Chi

cken

w/ H

erb

Gra

vy, G

reen

Bea

ns

K-5

65

ser

ving

s

215.

86

12.2

8g

3.57

g

0g

64.7

1mg

494.

36m

g

7.39

g

2.04

g

17.4

7g

SouthwesternCornbread&EggMuffin

K-5

60servings

216.65

8.46g

3.30g

0g

142.99mg

516.47mg

27.23g

1.73g

7.60g

Wes

tern

Om

elet

San

dwic

h

6-12

24

ser

ving

s

260.

00

9.00

g

2.00

g

0g

155.

00m

g 52

0.00

mg

31

.00g

3.

00g

14

.00g

Whi

te C

hick

en C

hili

6-

12

20 s

ervi

ngs

28

4.00

8.

60g

2.

84g

0g

38

.56m

g 55

8.36

mg

30

.00g

6.

46g

21

.23g

22

GR

AD

ES K

-12

BR

EAK

FAST

MEN

U

MON

DAY

• Map

le, H

am &

Ch

eese

Bisc

uit

• Fre

sh B

anan

a • C

hoice

of L

ow-F

at o

r Fa

t-Fre

e M

ilk

• Fru

it, Yo

gurt

and

Swee

t Pot

ato

Bisc

uit

Parfa

it • 1

00%

App

le Ju

ice

• Cho

ice o

f Low

-Fat

or

Fat-F

ree

Milk

• Fru

it, Yo

gurt

and

Swee

t Pot

ato

Bisc

uit

Parfa

it • 1

00%

App

le Ju

ice

• Cho

ice o

f Low

-Fat

or

Fat-F

ree

Milk

K-5

6-8

9-12

TUES

DAY

• Bisc

uit To

pped

Bl

uebe

rry C

obble

r• 1

00%

Ora

nge

Juice

• Fre

sh B

anan

a• C

hoice

of L

ow-F

at o

r Fa

t-Fre

e M

ilk

• Map

le, H

am &

Ch

eese

Bisc

uit

• Fre

sh B

anan

a• 1

00%

Ora

nge

Juice

• Cho

ice o

f Low

-Fat

or

Fat-F

ree

Milk

• Map

le, H

am &

Ch

eese

Bisc

uit

• Fre

sh B

anan

a• 1

00%

Ora

nge

Juice

• C

hoice

of L

ow-F

at o

r Fa

t-Fre

e M

ilk

WED

NESD

AY

• Sou

thwe

st

Corn

brea

d an

d Eg

g Muffin

• Fre

sh O

rang

e Sm

iles

• Cho

ice o

f Low

-Fat

or

Fat-F

ree

Milk

• Bisc

uit To

pped

Bl

uebe

rry C

obble

r• 1

00%

Ora

nge

Juice

• Cho

ice o

f Low

-Fat

or

Fat-F

ree

Milk

• Bisc

uit To

pped

Bl

uebe

rry C

obble

r • 1

00%

Ora

nge

Juice

• C

hoice

of L

ow-F

at o

r Fa

t-Fre

e M

ilk

THUR

SDAY

• Fru

it, Yo

gurt

and

Swee

t Pot

ato

Bisc

uit

Parfa

it • 1

00%

App

le Ju

ice

• Cho

ice o

f Low

-Fat

or

Fat-F

ree

Milk

• Wes

tern

Om

elet

Sand

wich

• Fre

sh A

pple

• C

hoice

of L

ow-F

at o

r Fa

t-Fre

e M

ilk

• Wes

tern

Om

elet

Sand

wich

• F

resh

App

le

• Cho

ice o

f Low

-Fat

or

Fat-F

ree

Milk

FRID

AY

•AppleStreuselMuffin

• Fre

sh B

anan

a• 1

00%

Ora

nge

Juice

• Cho

ice o

f Low

-Fat

or

Fat-F

ree

Milk


• Fre

sh B

anan

a• C

hoice

of L

ow-F

at o

r Fa

t-Fre

e M

ilk


• Fre

sh B

anan

a• 1

00%

Ora

nge

Juice

• Cho

ice o

f Low

-Fat

or

Fat-F

ree

Milk

grades k-12 menu plans

23

GRAD

ES K

-12

LUNC

H M

ENU

MON

DAY

• Roa

sted

Chick

en

with

Her

bed

Gra

vy

and

Gre

en B

eans

• W

hole

Gra

in R

oll

• Fre

sh A

pple

• C

hoice

of F

at-F

ree

M

ilk o

r Fat

-Fre

e

Choc

olate

Milk

• Ham

San

dwich

on

a Sw

eet P

otat

o Bi

scuit

• G

arde

n G

reen

Bea

ns

• Fre

sh B

anan

a • C

hoice

of F

at-F

ree

M

ilk o

r Fat

-Fre

e

Choc

olate

Milk

• Ham

San

dwich

on

a Sw

eet P

otat

o Bi

scuit

• Bak

ed B

eans

• Gar

den

Gre

en B

eans

• F

resh

Ban

ana

• Cho

ice o

f Fat

-Fre

e

Milk

or F

at-F

ree

Ch

ocola

te M

ilk

TUES

DAY

• Dou

ble D

ecke

r Mini

Bu

rger

s• S

easo

ned

Blac

k Bea

ns• F

ruit C

up• C

hoice

of F

at-F

ree

M

ilk o

r Fat

-Fre

e

Choc

olate

Milk

• Whit

e Ch

icken

Chil

i • W

hole

Gra

in Ro

ll • B

aby C

arro

ts

• Fre

sh A

pple

• C

hoice

of F

at-F

ree

M

ilk o

r Fat

-Fre

e

Choc

olate

Milk

• Whit

e Ch

icken

Chil

i • W

hole

Gra

in Ro

ll • B

aby C

arro

ts

• Fre

sh A

pple

• Cho

ice o

f Fat

-Fre

e

Milk

or F

at-F

ree

Ch

ocola

te M

ilk

WED

NESD

AY

• Chic

ken

Corn

Cho

wder

• Swe

et P

otat

o Bi

scuit

• Fre

sh S

mall

Ba

nana

• Cho

ice o

f Fat

-Fre

e

Milk

or F

at-F

ree

Ch

ocola

te M

ilk

• Bee

f Tam

ale B

owl

• Fre

sh S

easo

nal F

ruit

• Cho

ice o

f Fat

-Fre

e

Milk

or F

at-F

ree

Ch

ocola

te M

ilk

• Bee

f Tam

ale B

owl

• Sea

sone

d Bl

ack B

eans

• Fre

sh S

easo

nal F

ruit

• Cho

ice o

f Fat

-Fre

e

Milk

or F

at-F

ree

Ch

ocola

te M

ilk

THUR

SDAY

• Bisc

uit T

hins w

ith

Hum

mus

and

Fre

sh

Vegg

ie Di

pper

s• F

resh

Ora

nge

• Cho

ice o

f Fat

-Fre

e

Milk

or F

at-F

ree

Ch

ocola

te M

ilk

• Chic

ken

Broc

coli B

ake

• Rom

aine

Salad

/Itali

an

Vina

igret

te• F

resh

Ora

nge

• Cho

ice o

f Fat

-Fre

e

Milk

or F

at-F

ree

Ch

ocola

te M

ilk

• Chic

ken

Broc

coli B

ake

• Rom

aine

Salad

/Itali

an

Vina

igret

te

• Fre

sh O

rang

e• C

hoice

of F

at-F

ree

M

ilk o

r Fat

-Fre

e

Choc

olate

Milk

FRID

AY

• Pizz

a Bu

rger

• F

resh

Bro

ccol

i Dip

-pe

rs w

ith R

educ

ed-

Fat R

anch

Dre

ssin

g • C

hoice

of F

at-F

ree

Milk

or F

at-F

ree

Choc

olat

e M

ilk

• Hea

rty B

eef B

urge

r &

Vege

tabl

e So

up

• Veg

etab

le S

oup

• Who

le G

rain

Bisc

uit

• Fre

sh B

anan

a • C

hoice

of F

at-F

ree

Milk

or F

at-F

ree

Choc

olat

e M

ilk

• Hea

rty B

eef B

urge

r &

Vege

tabl

e So

up

• Who

le G

rain

Bisc

uit

• Fre

sh B

anan

a• C

hoice

of F

at-F

ree

Milk

or F

at-F

ree

Choc

olat

e M

ilk

K-5

6-8

9-12

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Documents

Grades K-12 Recipes and Meal Plan - Amazon Web Serviceschguenther.s3.amazonaws.com/CHG-Grades-K-12-Recipes-and-Meal-Plan.pdf7. Scoop ⅓ cup yogurt mixture into bottom of a serving