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.
26 - 50 of 441 Results
Recipe No. Recipe Name Food Category Hot?
FS008 BLACK BEAN EMPANADA Vegetarian Yes
FS009 BUFFALO CHICKEN SLIDERS Chicken Yes
FS010 BUTTERNUT SQUASH AND CHICKEN Chicken Yes
FS011 CHEESE CALZONE Vegetarian Yes
FS012 SAUCE CHEESE Dressings, gravies, marinades, sauces Yes
FS013 CHICKEN AND SPINACH QUESADILLA Chicken Yes
FS014 CHICKEN PICCATA Chicken Yes
FS015 CHICKEN STRIPS K-5 Chicken Yes
FS016 CHICKEN STRIPS 6-12 Chicken Yes
FS017 CORN SALAD Vegetable recipes No
FS018 CURRIED CHICKPEAS PK-8 Legumes and Legume Products Yes
FS019 EGGPLANT PARMESAN Vegetarian Yes
FS020 FALL KALE AND APPLE SALAD Vegetable recipes No
FS021 FRENCH TOAST CASSEROLE K-8 Main dish recipes Yes
FS022 FRENCH TOAST CASSEROLE 9-12 Main dish recipes Yes
FS023 SAUCE BERRY Soups, sauces and gravies No
FS024 SIDE TURKEY SAUS PATTY PK-8 Turkey Yes
FS025 SIDE TURKEY SAUS PATTY 9-12 Turkey Yes
FS026 SIDE GARLIC BREAD Grains Yes
FS027 GUACAMOLE GREEN PEA Vegetable recipes No
FS028 HAM AND CHEESE CROISSANT Sandwich recipes Yes
FS029 SPICY SAUSAGE SANDWICH Sandwich recipes Yes
FS030 KASHMIRI VEG TOFU STIRFRY K-8 Vegetarian Yes
FS031 KASHMIRI VEG TOFU STIRFRY 9-12 Vegetarian Yes
FS032 CHICKEN KUNG PAO BOWL 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.