grades k-12 recipes and meal plan - amazon web...
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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
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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
INGREDIENT MEASURE WEIGHT
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
INGREDIENT MEASURE WEIGHT
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
INGREDIENT MEASURE WEIGHT
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.
INGREDIENT MEASURE WEIGHT
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.
INGREDIENT MEASURE WEIGHT
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
INGREDIENT MEASURE WEIGHT
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
INGREDIENT MEASURE WEIGHT
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
INGREDIENT MEASURE WEIGHT
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
INGREDIENT MEASURE WEIGHT
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
INGREDIENT MEASURE WEIGHT
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
INGREDIENT MEASURE WEIGHT
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
INGREDIENT MEASURE WEIGHT
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
INGREDIENT MEASURE WEIGHT
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
INGREDIENT MEASURE WEIGHT
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
INGREDIENT MEASURE WEIGHT
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.
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cuit
Thin
s w
ith H
umm
us &
Veg
gie
Dip
pers
K
-5
64 s
ervi
ngs
39
0.00
19
.00g
6.
00g
0g
0m
g
490.
00m
g
42.0
0g
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
•AppleStreuselMuffin
• Fre
sh B
anan
a• C
hoice
of L
ow-F
at o
r Fa
t-Fre
e M
ilk
•AppleStreuselMuffin
• 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
©2014 C.H. Guenther & Son, Inc. 0008 Rev B 05/14
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