is your go-to site if you want to learn about weight loss supplements, legal steroids, and bodybuilding supplements. Whole Wheat Sugar Cookies (updated March 2006) Vegetable Stromboli (updated January 2007)
Tuscan Smoked Turkey and Bean Soup (2013) Toasted Turkey Ham and Cheese Sandwich (updated April 2007) Toasted Cheese Sandwich (updated April 2007) Stir-Fry Fajita Chicken, Squash, and Corn (2013)
Stir-Fried Green Rice, Eggs and Ham (2013) Spaghetti and Meat Sauce (Ground Beef and Ground Pork) (updated March 2006) Spaghetti and Meat Sauce(updated January 2007) Scalloped Potatoes (Using Dehydrated Sliced Potatoes) Scalloped Potatoes (Using Fresh Potatoes) Potatoes Au Gratin (Using Dehydrated Sliced Potatoes) Orange-Pineapple Gelatin (updated March 2006) New Oatmeal Raisin Cookies (updated March 2006) New Macaroni and Cheese (updated January 2007) Lasagna with Ground Beef (updated January 2007) Herbed Broccoli and Cauliflower Polonaise Ground Beef and Macaroni (With Mexican Seasoning) Click here to download the free software.ĭownload Recipe Template (Word®) - template similar to the format of USDA recipes available for use in standardizing local recipes.Īll recipes listed alphabetically | USDA Recipes for Schools Numericalīaked Beans (Using Canned Vegetarian Beans)īarbecued Beef or Pork on Roll (Using Canned Meats)īeef or Pork Burrito (updated March 2006)īeef or Pork Burrito (Using Canned Meats) PDF Files These files require Adobe Acrobat Reader software. Always check your State or local health codes to determine if they are more restrictive.įunding for this project was provided by USDA/FNS through a cooperative agreement with ICN. The 2003 Food Code supplement dropped the hot holding temperature from 140 ☏ to 135 ☏.
Find these recipes in the Team Nutrition Resource Library: įood safety information is based on the Food and Drug Administration (FDA) 2001 Food Code as supplemented in 2003. The 30 kid-approved recipes are designated with an “r” at the end of the recipe number. The 30 recipes from the R4HK competition are credited to support the whole grain-rich, red/orange, dark green, and beans/peas (legumes) vegetable subgroups for the meal patterns as part of the Nutrition Standards in School Meal Programs. Īlso, included are the new Recipes for Healthy Kids (R4HK). The recipes are also available on CD-ROM by request from USDA/FNS. Revised recipes have been standardized, edited for consistency, and updated with Critical Control Point (CCP) information from the 2003 Food Code supplement. The recipes are available online from ICN, Healthy School Meals Resource System, and 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 Food Buying Guide for Child Nutrition Programs.
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