Menu Planning & Recipes
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The final rule for nutrition standards in the National School Lunch Program and School Breakfast Program was released January 26, 2012. Below are resources, trainings, and communication tools to assist with implementation.
Resources and Tools
USDA FNS Nutrition Standards for School Meals Webpage
Meal Pattern - Nutrition Standards
Implementation Timeline for Nutrition Standards
Whole Grains Information Handout
Vegetable Subgroups Handout
Certification $.06 for Meal Program
The Healthy, Hunger-Free Kids Act of 2010 (HHFKA) requires the additional 6 cents per lunch reimbursement be provided to school food authorities (SFAs) certified by a State agency to be in compliance with the new meal pattern requirements. More information and links to USDA required forms.
Iowa Breakfast Menu Planning Template - Can be used for all grade groups to help menu planners evaluate breakfast menus over the course of a week.
Using the Menu Planning Tools - Presentation giving information on using the Menu Planning Tools.
K-12 Menu Planning Tool - Planning tool designed to assist in evaluating whether minimum and maximum servings from each food group are included in weekly menus. There are rows for each of the food groups as well as each of the vegetable subgroups so they can be totaled weekly.
Menu Planning Tool for Multiple Entrees - An MSExcel spreadsheet containing formulas to evaluate whether the daily required vegetable servings, weekly required vegetable subgroup servings, and weekly minimum and maximum requirements for other food groups are met.
New Meal Pattern Food Production Record - Food Production records are required daily documentation of specific food items offered to meet the meal pattern. This MSExcel workbook contains one sheet for lunch, with three grade groupings and adult/a la carte servings, one daily food bar sheet with space to identify servings for three grade groupings and adult/a la carte, a daily transport sheet, and a sheet for breakfast with three grade groupings and adult/a la carte servings. Use the tabs at the bottom to navigate the different meals forms.
Standardized Recipe Template - Required for any menu item indicated on a production record that contains more than one ingredient, such as beef stir-fry, seasoned vegetables, and sandwiches. This MSWord template is comprehensive, adaptable and includes steps to standardize a recipe.
Menu and Recipes
Recipes: Banana Parfait Bean Nachos Chef Salad with Cheese and Ham Chef Salad with Egg and Cheese Crunchy Bonzo Beans Ham and Cheese Wrap Italian Sub Italian Wrap Strawberry Parfait Turkey and Swiss Sub
Week 1 Certification Worksheet Week 1 Weighted Values Summary Week 2 Certification Worksheet Week 2 Weighted Values Summary
Waukee Elementary Menu with Kydz-ables Grab n' Go Option Saydel High School Grab n' Go Breakfast Menu
Iowa Gold Star Cycle Breakfast and Lunch Menus and Recipes - Offer increased whole grains, fruits and vegetables and legumes, optional locally grown Iowa produce, and healthy USDA Foods. Seven schools pilot tested the menus and recipes. The toolkit includes menu, recipes, shopping list, Nutrikids nutritional analysis, technical assistance materials, and produce merchandising resources.
Healthier Kansas Breakfast and Lunch Menus - Nutrient analysis, recipes, preparation instructions, serving tips, production records and a purchasing guide are available for both the 4-week breakfast menu cycle and 6-week lunch menu cycles.
Flavor Shakers - Low-sodium herb/seasoning mixtures can be offered to students in a shaker to season their food as desired. Chef Deanna Olson created the mixture combinations to appeal to students. Additional Seasoning Mixtures developed by ISU Extension.
USDA Foods Recipes - Chef Deanna Olson worked with the USDA Foods Advisory Council to develop and standardize ten 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 Tangy Chicken Parmesan Zesty Tex Mex Pasta Salad
Strawberry Romaine Summer Salad
Chef Cyndie Story Recipes - Ten 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. Recipes include: Baked Acorn Squash Bowls, Bistro Spinach Salad, Broccoli Macaroni and Cheese, Chili Roasted Sweet Potatoes, Homemade Chicken Citrus Soup, Moroccan Carrot Salad, Roasted Butternut Squash, Spicy Lemon Hummus, Tomato, Basil, and Mozzarella Salad, and Three Sisters Enchiladas.
Best Practice Sharing Center - This collection is intended for School Food Authorities and State Agencies to share resources and tools they use to serve healthy menus that meet school meal regulations.