Iowa Gold Star Cycle Menus
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
*Requires uncompressing or "unzipping" software to use files.
Chef Cyndie Story Recipes - Recipes that were 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.
Fiesta Cup Recipe - Developed by Atlantic Community School district and featured during a taste testing event with parents and students. It was a hit!
Recipes Featured During Past Workshops - 51% White Whole Wheat Roll Recipe, Bean Burrito, Black Bean and Corn Salsa, Broccoli Salad, Oatmeal Whole Wheat Cookie, Oatmeal-Whole Wheat Raisin Cookie, Vegetable Chicken Wrap, Black Bean and Salsa Soup, Broccoli and Cheese Frittata, Fresh Fruit with Strawberry Yogurt Dip, Pear Vinaigrette Salad Dressing, Strawberry-Applesauce Smoothies, Sweet Potato Coins, Vegetable Wraps, and Vegetable Pizza with Whole Grain Crust.
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.
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.
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.
Chef Designed School Lunch - A two week cycle of school meals designed by a chef and dietitian and tested and approved by Idaho students. The menus have been planned to meet the new USDA Meal Pattern and use three to ten USDA Foods in each meal. From the Idaho State Department of Education 2013
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.
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.
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.
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.