Recipes for School Food Service
Recipe Finder
Find standardized recipes, quantity recipes, USDA recipes, and more in this searchable database. Preset searches are available for fruit, vegetable, whole grain, and bean recipes.
Recipes for Healthy Kids Cookbooks
USDA. FNS. Team Nutrition.
The Recipe for Healthy Kids (R4HK) Competition challenged teams of school nutrition professionals, chefs, students, parents and other community members to develop creative, tasty, and kid-approved recipes that can be easily incorporated into Child Nutrition Programs. 30 delicious, kid-approved recipes from the R4HK competition have been standardized and compiled into cookbooks for use in homes, child care centers, and schools.
USDA Recipes for Schools
USDA. FNS. Team Nutrition.
These updated recipes from the 1988 Quantity Recipes for School Food Service and the 1995 Tool Kit for Healthy School Meals reflect the changes made in the newest edition of the Food Buying Guide for Child Nutrition Programs. Revised recipes have been standardized, edited for consistency, and updated with Critical Control Point (CCP) information from the 2003 Food Code supplement. A recipe template document is also available for use in standardizing local recipes.
School Day Just Got Healthier: Showcase of Chefs Recipe Book
Michigan Team Nutrition.
These recipes were compiled to accompany Michigan's Showcase of Chefs culinary trainings.
Meeting the Challenge Recipe Book (PDF | 7.80 MB)
Michigan Team Nutrition.
These recipes were developed as a part of the Meeting the Challenge video series, which illustrate how Michigan Child Nutrition professionals are meeting the New School Meal Regulations and the HealthierUS School Challenge (HUSSC) criteria.
2011 Michigan Junior Chef Competition Cookbook (PDF | 2.6 MB)
Michigan Team Nutrition.
The goal of the 2011 Michigan Junior Chef Competition was to provide youth participants hands-on cooking experience and knowledge of healthy food choices. It was made up of two parts, a Recipe Contest and a Cook-off Competition. Recipes for the Recipe Contest had to include fresh, local, and United States Department of Agriculture (USDA) foods; and be practical and easy for school food service operations to offer as part of their meal programs.
Chef Dave Mac's HealthierUS School Challenge Recipes (PDF | 4.2 MB)
Michigan Team Nutrition.
A collection of 19 soup, salad, stir fry, entree, sandwich, vegetable, and condiment recipes intended to be served as part of menus meeting the HealthierUS School Challenge criteria.
Now We’re Cooking! A Collection of Simple Scratch Recipes Served in Minnesota Schools (PDF | 767 KB)University of Minnesota Extension.
School districts across Minnesota have embraced simple scratch cooking to stretch their food budget while adding variety and excitement to their menus. This cookbook features 50 simple scratch recipes from The Great Trays Partnership.
C.H.E.F. Cookbook and Promising Practices (PDF | 10.7 MB)Maryland State Department of Education.
This collection of recipes and best practices was developed by 9 CHEF teams in Maryland that received mini grants as part of a Team Nutrition Training Grant. The booklet contains over 50 recipes for school food service, and a section of best practice tips.
Cooking with Whole GrainsIdaho State Department of Education. Child Nutrition Programs; 2010.
This training kit was developed to provide school food service personnel with the knowledge and skills to serve more whole grains in their school meals programs.
Fruit and Veggie Quantity Recipe CookbookNH DHHS. Division of Public Health Services. Fruit and Vegetable Program.
A collection of soup, salad, breakfast, side dish, main dish, and other recipes that meet the Fruits & Veggies-More Matters recipe criteria (criteria are listed on page 6 of the booklet). Appendices include family-size recipes, links to information about fruits and vegetables, and taste-test surveys.
Whole Grain Recipes (PDF | 420 KB)Hawaii Team Nutrition; 2008.
These whole wheat recipes were developed with the assistance of chefs from a local Culinary Arts Program to increase consumption of whole grains in school meals.
For the Health of It, Kid Approved Recipe ContestFramingham State University. The John C. Stalker Institute of Food and Nutrition.
View award-winning quantity recipes for schools in the following categories: Grains and Bread/Desserts; Main Dishes/Soups/Sandwiches; and Vegetables/Sauces/Salads/Dressings.
Avocado Recipes and ResourcesCalifornia Avocado Commission.
Includes quantity recipes, tips for selecting, handling, and storing avocados, as well as other resources for food service.
California Cling Peaches- School Food ServiceCalifornia Cling Peach Board.
Provides quantity recipes for breakfast, lunch, dinner, and dessert, as well as a school kit, fun facts about peaches, and various activities for children.
Tomatoes: Foodservice ResourcesFlorida Tomato Committee.
Resources available for food service professionals which include purchasing tips, videos, tips, color and sizing chart, procurement form, and available materials.
California Raisin Food Service RecipesCalifornia Raisin Marketing Board.
Provides storage and usage tips, as well as several quantity raisin recipes. Many of the recipes featured here were developed by the USDA as part of other publications.
Dried Plum Recipes for School Food ServiceCalifornia Dried Plum Board.
Provides tips and recipes for using plums in school food service.
School Food Service Strawberry RecipesCalifornia Strawberry Commission.
Smoothie, parfait, and dessert recipes using strawberries.
Turkey Recipes for Food ServiceNational Turkey Federation.
Searchable database of over 700 turkey recipes. Search for "school" to view a list of kid-friendly quantity recipes.