Archived USDA Child Nutrition Recipes for Schools

These archived Child Nutrition recipes for schools participating in the NSLP/SBP DO NOT reflect the current meal pattern requirements. Also, they may not meet the current nutrient guidelines for sodium, fat, saturated fat and/or sugar. These recipes are from the 1988 Quantity Recipes for School Food Service and the 1995 Tool Kit for Healthy School Meals projects. While these recipes have been standardized and edited for consistency, they are provided only as an archive resource for reference purposes.


These updated recipes from the 1988 Quantity Recipes for School Food Service and the 1995 Tool Kit for Healthy School Meals reflect the changes made in the Food Buying Guide for Child Nutrition Programs. Revised recipes have been standardized, edited for consistency, and updated with Critical Control Point (CCP) information from the 2003 Food Code supplement. The recipes are available online from ICN, Healthy School Meals Resource System, and Team Nutrition. The recipes are also available on CD-ROM by request from USDA/FNS.

Also, included are the new Recipes for Healthy Kids (R4HK). The 30 recipes from the R4HK competition are credited to support the whole grain-rich, red/orange, dark green, and beans/peas (legumes) vegetable subgroups for the meal patterns as part of the Nutrition Standards in School Meal Programs. The 30 kid-approved recipes are designated with an “r” at the end of the recipe number. Find these recipes in the Team Nutrition Resource Library:

Food safety information is based on the Food and Drug Administration (FDA) 2001 Food Code as supplemented in 2003. The 2003 Food Code supplement dropped the hot holding temperature from 140 °F to 135 °F. Always check your State or local health codes to determine if they are more restrictive.

Funding for this project was provided by USDA/FNS through a cooperative agreement with ICN.

NEW RECIPES! (These recipes, and others, can be found at What’s Cooking? USDA Mixing Bowl)

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