Recipes

How to Use

  • Each recipe is analyzed for the USDA meal components; that information can be found on the “Food Groups/Meal Patterns” tab.
  • From each recipe page, you can scale the recipe, save as a pdf or Excel file, and view and save the nutrient analysis. To scale the recipe, change the “Standard Yield” number and click the “Scale” button. To return to the default standard batch size, click the “Reset” button.
  • The recipes default to their tested batch sizes. We recommend scaling batch sizes to be compatible with your equipment and operational model.
  • Ingredients reflected in the recipes are commonly found USDA Foods or are products available commercially. Items that are unique to a specific manufacturer will be identified in the ingredient description. 
  • Note that many recipes reference subrecipes as an ingredient. The user must search for the subrecipe and scale according to the amount specified once the main recipe has been scaled.
  • Ingredient yield factors, where applicable, can be found at the top of the Recipe Instructions tab in “Pre-Preparation Instruction” fields.
  • Since seasonings are particularly affected by increased scaling, we suggest taste testing as you increase quantities.
  • We recommend that any recipe selected for use in your district be tested in your kitchens prior to adding to your menu to ensure that the methods and yields are compatible when prepared with your equipment.
126 - 150 of 441 Results
Recipe No. Recipe Name Food Category Hot?
HK2235 Eat-a-mame Salad Salads No
FS019 EGGPLANT PARMESAN Vegetarian Yes
FS084 EGGPLANT PARMESAN PK Vegetarian Yes
MP055 EGGROLL CHICKEN ELEM Purchased mixed dishes - lunch entrees/main dishes Yes
MP056 EGGROLL CHICKEN SEC Purchased mixed dishes - lunch entrees/main dishes Yes
SA509 EGGS 1/4 PAN Dairy: butter, cheese, eggs, milk, yogurt No
MV032 ENCHILADA CHEESE 9-12 Vegetarian Yes
MV030 ENCHILADA CHEESE K-8 Vegetarian Yes
FS020 FALL KALE AND APPLE SALAD Vegetable recipes No
FS022 FRENCH TOAST CASSEROLE 9-12 Main dish recipes Yes
FS021 FRENCH TOAST CASSEROLE K-8 Main dish recipes Yes
FS085 FRENCH TOAST CASSEROLE PK Main dish recipes Yes
SI402 FRUIT SIDE 6-8 Fruits and fruit juices No
SI403 FRUIT SIDE 9-12 Fruits and fruit juices No
SI401 FRUIT SIDE K5 Fruits and fruit juices No
FS114 FRUIT SIDE PK Fruits and fruit juices No
SA024 GF RUBY RICE SALAD BULK Gluten Free Yes
SA903 GLUTEN FREE RUBY RICE SALAD Gluten Free Yes
SD032 GRAVY CHICKEN ROUX Dressings, gravies, marinades, sauces Yes
PF001 GREEK EMPANADAS Vegetarian Yes
SI802 GREEK POTATO SALAD Vegetable recipes Yes
HK2227 Greek-ish Empanada Vegetarian Yes
HK2208 Greek-ish Empanada Filling Vegetarian Yes
RSF003 GREEN MAC & CHICKEN BAKE 9-12 Chicken Yes
RSF002 GREEN MAC AND CHICKEN BAKE K-8 Chicken Yes

The Lunch Box Recipes and Menus Webinar

Train on recipe writing in the scratch-cooking environment, creating menu cycles, and navigating The Lunch Box recipe database

SHARE WITH US

We hope to hear from our users and look forward to adding your scratch recipes and successful menu cycles to The Lunch Box database so that we can share your expertise and expand our school food community.

Please send us an email: 
info@chefannfoundation.org

INCREASE STUDENT PARTICIPATION

Learn more about Marketing Your Program to increase participation in your district!

Register to Download The Lunch Box Tools

Please help us keep The Lunch Box tools and resources free for all users by registering here! It will help us demonstrate to our supporters how this site is used in school food work.