Need some ideas on what to serve? Want to try something new? Below are some sample recipes (all school made!) from across the country.
Flatbread BBQ Chicken
Wayne Central School District
Ontario Center, NY
The Flatbread BBQ Chicken comes from Nique Wilson, Food Service Director at Wayne Central School. It's a very popular recipe she created using USDA fajita chicken and whole grain loco bread.
Chester County School District
Chester, South Carolina
The Chicken Creole is school made by Angela McCrorey, Director of Nutrition and Foodservice for Chester County.
Howard County Public School System
Howard County, Maryland
The Vegetarian Chili comes from Mary Klatko, Food & Nutrition Service Director at the Howard County Public School System.
Ham and Cheese Toastie
Gwinnett County School Nutrition
The Toastie was introduced during NSLW 2011 in Gwinnett County, and it was so popular that it’s been added to the menu on a regular basis. It was created by Culinary Coordinator, Chef Rachel Petraglia.
Cheesy Basil Pizza
Gates Chili & East Rochester School Nutrition Services
The Cheesy Basil Pizza was actually created by a student at Gates Chili Middle School, as part of a Super Bowl-themed contest to collect healthy pizza recipe entries from the Middle School students.
Chili, Chicken & White Bean Soup
Alexandria City Public Schools
The Chili, Chicken & White Bean Soup is a school made, student favorite at Alexandria City Public Schools. The recipe was developed in house. It comes from Becky Domokos-Bays, Director of Food and Nutrition Services for ACPS.
Fruits, Veggies, and Salads
Yellow Squash with Onions
Brooks County Schools
The Yellow Squash with Onions comes from Sherrill Lahr, School Nutrition Director. The Squash was a new recipe that students love at the Middle School in Brooks County, GA.
Roasted Sweet Potatoes
Oak Park & River Forest High School
Oak Park, IL
The Roasted Sweet Potatoes come from Micheline Piekarski, Director of Food & Nutrition Services for Oak Park & River Forest High School.
St. Paul Public Schools
St. Paul, MO
The Minnesota Slaw was created by St. Paul Public School students with the help of the Community Design Center of Minnesota and Chef Jenny Breen. The recipe won the regional "Cooking up Change" contest in 2010.
Good for You Creamy Salad Dressing
Region XIII Child Nutrition Programs
The Good for You Creamy Salad Dressing was created by Beveylon Concha from Austin, TX. It's a tasty, healthy alternative to the popular ranch dressing. The recipe uses low-fat dairy products and is low in sodium too.
Red Cabbage and Apple Slaw
Lawrence Public Schools
The slaw recipe was created by Chef Nick Speros. The recipe was implemented in Lawrence Public Schools as part of a partnership between Project Bread and several school districts in MA for the Chefs in Schools initiative.
Breads and Whole Grains
Fairfax County Public Schools
The Barley Risotto recipe was created by Chef Matthew Warschaw as part of Fairfax County Public School’s "Teen Chefs on the Move!" program. Food and Nutrition Services partnered with the Nation’s Capital Chefs Association and the After School Middle School Program to introduce students to a variety of culinary skills with a healthy twist.
Harvest Pasta Salad
Uxbridge Public Schools
The Harvest Pasta Salad comes from the Food Service Director at Uxbridge Public Schools, Janice Watt. The recipe was featured in a presentation, “Power of the Plate: Using USDA FOODS that will help Meet the Healthier US School Challenge”, which was led by Chef Ken Watt (her husband!).
Chandler Unified School District
The Harvest Muffins have been used for over 20 years at CUSD. They use USDA sweet potatoes (pumpkin otherwise) when they are available, and whole wheat flour, AP flour, oil and whole eggs. The recipe can be prepared as a vegan alternative by swapping eggs for flax meal.
Italian Whole Grain Bread
Polk County Schools
Polk County, FL
The Italian Whole Grain Bread recipe was submitted by Jenna Kaczmarski, the Student Nutrition Analyst at Polk County Schools.
Note: You should conduct your own nutrient analysis of the individual recipes. All recipes are suggestions for your consideration. School nutrition professionals are encouraged to choose menus that fit best with the needs of your staff and students, as well as your own food safety plan and nutrition requirements. SNA has not tested these recipes in a kitchen.