Presented by Danielle Daugherty

ACF Child Nutrition Chair

•School Breakfast Program •National School Lunch Program •USDA Foods (Brown Box)

• Processed (End Products) • DOD Fresh Fruits and Vegetables • Farm to School/School Gardens

•Summer Food Service Program

•Over 50% of program is USDA Foods

•Self Service Salad Bar-USDA Foods and DOD fruits and vegetables

Breakfast Plate

Plate Cost:

Commodity

Plate Cost:

Commercial

$.76 $1.65

Savings by using commodities: $.89

per plate

Sample Lunch Menu

•Salad Bars—self serve, assisted •Pizza Chef •Theme Days

Spaghetti and Meatballs

USDA Foods Used:

Santa Cruz Valley Union High School District

Advance Food Company Processed Meatballs Spaghetti Sauce Sliced Peaches Whole Grain Spaghetti

Salsa (for Fiesta Pizza) Tomato Sauce 10 Spaghetti Sauce Low Fat Shredded Mozzarella Cheese Whole Wheat Flour

USDA Foods Used:

•1500-1700/week (projected about 27,000 for the year), •SFSP 1000/week

http://saladbars2schools.org/

•Vegetables & Fruits

•Themed Bars—ethnic, holiday

•Specialty Foods—taco, chili, potato, pizza, etc

Sample Salad Bar Menu

Spaghetti Salad using Whole Grain

Spaghetti

Spinach Salad using Dried Cherries, Apricots, and

Shredded Cheese Yellow

Highlights: •USDA Foods: 70-80% of lunch program •Extended Salad Bar

Salad to Go

Fruit Mix

Whole Wheat Rotini

•Greens:

•Lettuce-Iceberg, Romaine, lettuce mix

•Vegetables: •Garbanzo Beans, carrots, celery, peas, onions, mushrooms, broccoli, cauliflower, tomatoes

•Fruits: •Melon (cantaloupe, honeydew, watermelon), bananas, apples, strawberries, pears, peaches, dried fruits (raisins, cranberries, apricots)

•Proteins: •Meats(turkey, ham, tuna, chicken), cheeses, cottage cheese, yogurt

•Grain/Bread Items: •Croutons, whole-grain tortillas, pitas, crackers

•Other Items: •Variety of salad dressings, olives, pickles, salsa, sour cream (low fat), Vegetable/Fruit Salads (Waldorf, potato, macaroni, fruit salad)

Kayenta Unified District: 2nd Runner up in the USA Rice

Federation Recipe Contest: Rice, Chicken and Cheese are

USDA Foods

Winslow Unified District: Account of the Year Rice, Chicken and

Cheese are uSDA Foods

•Brown Rice

•Carrots

•Green Beans

•Corn

•Fajita Meat

•Black Beans

•White Rice

•Carrots

•Green Beans

•Corn

•Egg

•Whole Wheat Flour

•Pancakes

•Peanut Butter

•Mixed Vegetables

YIELD: 1 salad

INGREDIENTS:

___ 2 cups romaine lettuce

___ 1 oz parmesan cheese

___ 1/4 cup croutons

___ 1/4 cup fruit

___ 1 oz light ranch dressing, portioned

___ 1 3-compartment tray (optional serving method)

PREPARATION:

Check quality of Romaine lettuce to ensure it is washed thoroughly cleaned and

drained

Place in large compartment

Sprinkle Parmesan cheese over Romaine lettuce

Place croutons in small compartment

Place fruit in the other small compartment

Place ranch portion cup on top of in the other small compartment

HOLDING:

Maintain product temperature at 40 degrees or below

Parmesan Ranch Salad with Fruit Compliments of Paradise Valley Unified District

YIELD: 1 single serving

INGREDIENTS:

___ 1/2 cup blueberries, unthawed

___ 4 oz. vanilla yogurt

___ 1 oz granola

PREPARATION:

Place blueberries into bottom of parfait cup

Layer yogurt on top of blueberries in parfait cup

Sprinkle granola on top of yogurt in parfait cup

STORAGE:

Store in refrigerator

Fruit & Yogurt Parfait Compliments of Humboldt Unified District

YIELD: 150 servings; Serving size: 1/2 cup

INGREDIENTS:

___4 #10 cans green bean, drained

___1 LB cherries dried red tart pitted

___Salt-free seasoning, to taste

PREPARATION:

In large cooking vessel, mix 4 #10 cans green beans, drained,

per 100 servings of drained vegetables

Add cherries

Add Salt-free seasoning to taste

COOKING:

Cook to an internal temperature of 165 degrees

CCP: Heat all ingredients to 165°F for at least 15 seconds

COOLING:

Cool and store in refrigerator

CCP: COOL FROM 135°F TO 70°F WITHIN 2 HOURS AND FROM

70°F TO 40°F WITHIN

AN ADDITIONAL 4 HOURS (FOR A TOTAL COOLING TIME OF 6

HOURS)

Green Beans with Cherries Compliments of Saddle Mountain Unified District

YIELD: 24 servings; Serving Size: 1 wrap

INGREDIENTS:

___ 24 ea. 10 inch flour tortilla

___ 1 1/2 lbs ham sliced, 1 oz.

___ 1 1/2 lbs turkey breast deli sliced, 1 oz.

___ 24 cheese American yellow sliced, 1/2 oz.

___ 1 lb + 8 oz. lettuce, romaine, chopped

___ 1 lb + 8 oz. tomato fresh, diced

PREPARATION:

Assembly for Wraps::

Place 1 tortilla on 12 x 12 sandwich paper

Layer the following across center of tortilla:

Ham slice

Turkey slice

American cheese

Romaine Lettuce, 1/4 cup

Tomato diced 1/8 cup

Folding a wrap sandwich is like creating an envelope. To fold a wrap, place

ingredients horizontally in lower center of the tortilla. Fold the bottom third of the

tortilla up over the filling. Take the left side of the tortilla and fold it over the filling.

Repeat with the right side of the tortilla, then roll it up to enclose the filling in a neat,

easy to eat packet. Wrap in sandwich paper and secure with tape, slice in half

diagonally.

CCP: Hold meat at or below 41 degrees under refrigeration until assembly.

All-American Wraps Courtesy of Lake Havasu Unified District

•Tune In: Mr. Irvine Goes to Washington •Robert Irvine faces his toughest challenge yet on

Restaurant: Impossible when first lady Michelle

Obama, a champion for the health of our nation’s

children, assigns him the task of rebuilding Horton’s

Kids, a children’s community center that serves

after-school meals in one of Washington, D.C.’s

neediest neighborhoods.

•New Child Nutrition Regulations being

implemented in SY 13 (please feel free to

contact me about this)

•School Nutrition Association Annual

Conference, Denver, Colorado July 15-18,

2012.

Danielle Daugherty • Glendale Union High School District

School Food Program Specialist • ACF Child Nutrition Chair • Published Writer with Pennsylvania Nutrition

Education Network, Restaurant News of the Rockies, and Examiner.com

Contact: 623-363-1193 Email: daniellek12lunches@gmail.com