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School Nutrition Recipes

Black Bean Soup #33
50-1 cup portions - Each 1 cup serving provides ½ cup Bean/Pea Vegetable Component for the USDA Child Nutrition Program.
Chef Paul's Beefaroni #61
Makes 50-1 cup portions - Yields 1 ounce Meat/Meat Alternate and ⅝ cup Total Vegetable: ½ cup Red/Orange Vegetable plus ⅛ cup Other Vegetable.
Italian Chicken Salad Wrap #48
Makes 50 tortillas - USDA Child Nutrition Program Component/Subgroup Yield 2 ounce meat/meat alternate 2 ounce equivalent grains* ½ cup total creditable vegetable ¼ cup red/orange vegetable ¼ cup dark green vegetable
Magic Marinara Sauce #26
Makes 50-½ cup portions - Magic Marinara is perfect for spaghetti, meatballs, pizza sauce, bread or cheese stick dipping sauce, lasagna, and more! Provides ½ cup Vegetable (¼ cup Red/Orange Vegetable plus ¼ cup Other Vegetable) for the USDA Child Nutr...
Meat Loaf #27
Makes 50, 2 ounce portions - Provides 2 oz Meat plus ⅛ cup Other Vegetable according to USDA Child Nutrition Program guidelines.
Pizza Fries #13
Makes 50-½ cup portions - Serving Recommendation: Provides ½ cup starchy vegetable per serving. Serve ½ cup Pizza Fries with ¼ cup Magic Marinara Sauce & add ¼ cup Red/Orange Vegetable per serving.
Spanish Rice, Chef Prudhomme #9
Makes 50 - ½ cup portions - This is a School Nutrition Bulk recipe.
Spicy Sweet Potato Fries #36
Makes 50-½ cup portions - Provides ½ cup Red/Orange Vegetable per serving according to the Child Nutrition Program guidelines.
Sweet & Spicy Corn on the Cob #20
Makes 50-½ cup portions - Provides ½ cup Starchy Vegetable per serving according to Child Nutrition Program guidleines.
Turkey Taco Filling #23
Makes 50-2 ounce portions - One portion provides 2 ounce Equivalent Meat / Meat Alternate and ¼ cup other Vegetable according to the Child Nutrition Program guidelines.