Recipes for School Food Service

What's Cooking? USDA Mixing Bowl logo What's Cooking? USDA Mixing Bowl


What's Cooking? USDA Mixing Bowl is a searchable collection of recipes and other resources managed by a U.S. Department of Agriculture (USDA) agency, namely the Food, Nutrition and Consumer Services (FNCS). This site combines information provided by the Center for Nutrition Policy and Promotion (CNPP) through MyPlate and the Food and Nutrition Service (FNS) for specific federal nutrition assistance programs. These programs consist of the Child Nutrition Programs, the Food Distribution Programs, the Supplemental Nutrition Assistance Program (SNAP), and the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC).

Recipes for Healthy Kids Cookbooks: Cookbook for Schools Recipes for Healthy Kids: Cookbook for Schools (September 2013)

USDA. FNS. Team Nutrition.

These recipes feature dark green and orange vegetables, dry beans and peas, and whole grains, and are low in total fat, saturated fat, sugar, and sodium.

USDA Recipes for Schools USDA Recipes for Schools (April 2006)


A collection of over 150 standardized recipes developed by USDA for use in the National School Lunch Program.

On, Wisconsin! Menus-Recipes

Wisconsin Department of Public Instruction.

Breakfast and Lunch recipes for On, Wisconsin! Menus. Recipes can be viewed in lists or individually.

Whipping Up Wellness: Wisconsin Student Chef Competition Cookbook (2015)

Wisconsin Department of Public Instruction.

Cookbooks contain recipes that were submitted by students during the competition. All recipes had to include Wisconsin grown fruits or vegetables and a Wisconsin dairy product. Additionally, recipes had to contain less than 35% of calories from fat, less than 10% of calories from saturated fat, and less than 600mg of sodium.

New School Cuisine cover New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks (PDF | 22.91 MB)

Vermont FEED. Vermont Agency of Education. School Nutrition Association of Vermont.

This cookbook was developed by Vermont school cooks and features 80 student-tested quantity recipes. Each recipe is in USDA format and includes a nutritional analysis and crediting information.

Chef Cyndie Story Recipes (PDF | 465.8 KB)

Iowa Department of Education. Team Nutrition.

Ten new recipes that were developed, tested, and standardized by Chef Cyndie Story to assist schools with incorporating more dark green and orange/red vegetables, legumes, and whole grains into school meals. The recipes are a supplement to the existing Iowa Gold Star Recipes and can be a tool for schools as they work towards meeting the new meal pattern requirements.

Showcase of Chefs Recipe Book (November 2012) School Day Just Got Healthier: Showcase of Chefs Recipe Book (November 2012)

Michigan Team Nutrition.

These recipes were compiled to accompany Michigan's Showcase of Chefs culinary trainings.

2011 Michigan Junior Chef Competition Cookbook cover 2011 Michigan Junior Chef Competition Cookbook (2011) (PDF | 2.6 MB)

Michigan Team Nutrition.

These recipes include local or USDA foods for school food service operations to offer as part of their meal programs.

Girl with vegetables Now We’re Cooking! A Collection of Simple Scratch Recipes Served in Minnesota Schools (PDF | 767.66 KB)

University of Minnesota Extension.

This cookbook features 50 simple 'from scratch' recipes from The Great Trays Partnership.

Sizzling School Lunches: Indiana Cooks with Chef Cyndie (PDF | 11.2 MB)

Indiana Department of Education. Office of School and Community Nutrition.

A collection of recipes, each focused on a fruit or vegetable.

C.H.E.F. Cookbook and Promising Practices (2009) (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.

Fruit and Veggie Quantity Recipe Cookbook (October 2011)

NH 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.

Flavor Shakers (August 2014)

Iowa Department of Education.

Chef Deanna Olson created these low-sodium herb/seasoning mixtures to be utilized in child care and schools to decrease sodium consumption.

USDA Foods Recipes by Chef Deanna Olson (August 2014)

Iowa Department of Education.

Chef Deanna Olson developed and standardized ten new recipes for schools utilizing USDA Foods.

Menus that Move: Cycle Menus and Recipes

OSU. Ohio Department of Education.

Cycle menus for Fall, Winter, Spring, and Summer featuring local foods in season. Each season contains 5 weekly menus for grades K-8 and 9-12 with meal components and nutrient standards. Menus meet the Target 1 sodium levels. Resource also contains 50 standardized recipes that use USDA foods.