Iowa Team Nutrition Recipe Resources
The Iowa Gold Star Breakfast Menu - 2-week cycle menu and 1 week Grab ‘n Go breakfast menu that meet the 2013-2014 breakfast meal pattern with flexibilities. The menu meets the K-8 grade group meal pattern with 10 grain oz. eq./week and 400-550 daily average calories/week. The Iowa Gold Star Breakfast Menu meets the Gold criteria for HealthierUS School Challenge and offers healthy USDA Foods. Menu contribution components and Nutrikids nutritional analysis of the 3 week Iowa Gold Star Breakfast Menu listed below:
- Iowa Gold Star Breakfast Menu
- Week 1 Nutrients Week 2 Nutrients Grab and Go Nutrients
- Week 1 Components Week 2 Components Grab and Go Components
- Pumpkin Chocolate Chip Muffin
Iowa Gold Star Lunch Menu and Recipes - 5-week cycle menu and recipes that meet the new NSLP meal pattern. The menu meets the K-8 grade group meal pattern with 550-650 calories, 8-9 oz. eq. grains, and 9-10 oz. eq. meat/meat alternates daily. The menu includes flexibilities in the meat/meat alternate and grain maximums. The revised Iowa Gold Star Lunch Menu meets the Gold criteria for HealthierUS School Challenge and offers healthy USDA Foods. Nutrikids nutritional analysis, menu contribution components, and weekly certification worksheets are listed below.
- Iowa Gold Star Cycle Menu 2013 Iowa Gold Star Recipes 2013
- Week 1 Analysis, Certification, and Contribution Week 2 Analysis, Certification, and Contribution
- Week 3 Analysis, Certification, and Contribution Week 4 Analysis, Certification, and Contribution
USDA Foods Recipes by Chef Deanna Olson - Chef Deanna Olson worked with the USDA Foods Advisory Council to develop and standardize ten new recipes for schools utilizing USDA Foods,
Berry Cherry Power Bar Crunchy Bonzo Beans Honey Cinnamon Sweet Potatoes
Italian Try-Me Beans Perfect Pinto Beans Rockin' Ceasar Salad
Savory Black Beans Strawberry Romaine Summer Salad
Tangy Chicken Parmesan Zesty Tex Mex Pasta Salad
Flavor Stations - Northeast Iowa Food and Fitness
Seasoning Station at St. Joe's in New Hampton - Siracha, Tapatio Hot Sauce, Cholula Green Pepper Hot Sauce, Tabasco-Chipotle, onion powder, garlic powder with parsley, oregano, basil, dill, cinnamon, chili powder, salt-free blends, and black pepper mill
Herbs, Spices and Seasonings Lesson - Institute of Child Nutrition's No Time to Train 20-minute lesson for staff
Smart Snack Recipes - Meet the USDA Smart Snack regulations that can be sold outside of a reimbursable meal during the school day.
Chef Cyndie Story Recipes - Developed, tested, and standardized by Chef Cyndie Story to assist schools with incorporating more dark green, 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.
Recipes Featured During Past Workshops -
51% White Whole Wheat Roll Recipe Bean Burrito Black Bean and Corn Salsa
Strawberry-Applesauce Smoothies Oatmeal Whole Wheat Cookie Oatmeal-Whole Wheat Raisin Cookie
Vegetable Chicken Wrap Black Bean and Salsa Soup Vegetable Wraps
Strawberry Yogurt Dip Pear Vinaigrette Salad Dressing Broccoli Salad
Additional Recipe Resources
Farm to School Cycle Menu - Created by school food service directors in NE Iowa as an easy way to incorporate more Iowa-grown foods onto school lunch trays. Includes a 5-week cycle menu, incorporates Iowa-grown foods each week including fruit, vegetables, meat and dairy and offers fall, winter and spring variations.
Fiesta Cup Recipe - Developed by Atlantic Community School district and featured during a taste testing event with parents and students. It was a hit!
Healthier Kansas Menus, the Healthier Kansas Menus are designed to help schools meet the challenge of serving nutritious meals that will appeal to students. You can also use these menus to apply for the HealthierUS School Challenge.
Let’s Cook Healthy School Meals Cookbook - Let's Cook Healthy School Meals is a first-of-its-kind tool to help school administrators and kitchen plan and prepare healthy meals for students that they will want to eat. It meets the new 2012 USDA school meal requirements—and offers 100 recipes that have been kid-tested in cafeteria kitchens. In partnership with Chef Didi Emmons and the Chefs in Schools Program, Project Bread solicited recipes from school food professionals across Massachusetts, then tested and refined them to compile this valuable resource.
Menus that Move from the Ohio Department of Education is a set of seasonal cycle menus to help schools serve tasty meals that fit within the United States Department of Agriculture’s (USDA) new meal guidelines.
New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks, Vermont produced a standardized recipe book for school nutrition staff featuring healthy local foods.
Recipes for Healthy Kids - 280 recipes (legumes, vegetables and grains), which were submitted by schools across the nation. The Recipes for Healthy Kids Competition, is an initiative of Let’s Move! with the support of the U.S. Department of Agriculture. The Challenge brought together food service staff, chefs, students, and community members to develop creative, nutritious, tasty and kid-approved recipes that schools can easily incorporate into National School Lunch menus.
Simple Scratch Recipes, are a collection of simple scratch recipes served in Minnesota schools. The recipes have been tested in Minnesota cafeterias for student acceptability, cost and ease of preparation. From Turkey Sloppy Joes to a Spring Salad Mix, any school can add variety, good nutrition and great taste by adding one or more of these recipes.
Sizzling School Lunches - Cookbook developed by the Indiana Department of Education showcases school lunch recipes developed by Chef Cyndie along with her tips and tricks for cooking.
USDA Recipes for Schools, these recipes have been edited and reflect the changes made in the newest edition of the Food Buying Guide for Child Nutrition Programs.
What’s Cooking: USDA Mixing Bowl - Recipes from USDA in both household and large quantity sizes.